Recipes

Chicken and Black Bean Crock Pot Enchiladas

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

I love a good crock pot recipe, this one is a big hit with my family. Prep is so quick and they turn out amazing!  If you like a good cream sauce enchilada then this is a recipe you have got to try.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

You will need

  • 2 lbs of boneless skinless chicken breast (frozen or fresh)
  • 7 oz can of Salsa Verde
  • 10 oz can Rotel Mexican Lime and Cilantro
  • 1 tablespoon Cumin
  • 2 garlic cloves minced
  • dash of pepper and salt

What you need after the meat is cooked

  • 1 8oz cream cheese
  • 2 cups sour cream
  • 1 can black beans
  • 2 cups grated Colby Jack Cheese
  • 8-12 medium sized tortillas
  • Green onions or cilantro to garnish (optional)

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

In a crock pot add the chicken, Salsa Verde, Rotel Mexican Lime and Cilantro, Cumin, Garlic and salt and pepper. DO  NOT drain the canned  rotel you want the juice to help cook the chicken.  Cook over medium heat for 4-5 hours, or HIGH heat for 2-3 hours with your lid on, in a crock pot.  At this point the chicken should be fork tender and ready to shred.  Pull the chicken out of the liquid and use two forks to shred the chicken. The chicken will be hot, put it in a mixing bowl and add the cream cheese to it, the cream cheese soften from the heat and enable you to mix it into the chicken.  Taste the chicken at this point and add salt or pepper if needed.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

With the “juice” or leftover cooking liquid in your crock pot add the sour cream and mix till well blended. This will create your quick and easy cream sauce.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdeaI like to put a little non stick spray on the bottom of a 9 x 13 inch pan, then add a thin layer of the cream sauce.  Next you will need to start rolling your enchiladas.   Add a row of the chicken and cream cheese mixture, along with a row of beans, roll up and place in the prepared pan.   Cover with the cream sauce, then cover with shredded cheese.  Cover with foil and bake for 30- 35  minutes at 350 degrees.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

You can also double the recipe, and make one for the freezer.   Just make as instructed above but don’t bake it yet.  Cover in plastic wrap and foil before freezing.  When you want to cook it allow to thaw before baking and you might need to increase the cooking time by 5-8 minutes.

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Chicken and Black Bean Cheesy Enchiladas

Course Main Course, Main Dish
Cuisine Mexican, TexMex
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 7

Ingredients

  • 2 lbs Boneless Skinless Chicken Breast frozen or fresh
  • 7 oz Rotel Mexican Lime and Cilantro
  • 1 tbs Cumin
  • 2 cloves Garlic minced
  • 1 dash Pepper and Sale
  • 8 oz Cream Chesse
  • 2 cups Sour Cream
  • 1 can Black Beans
  • 2 cups Colby Jack Cheese grated
  • 8-12 medium Flour Tortillas
  • Green Onions or Cilantro for garnish

Instructions

  1. In a crock pot add the chicken, Salsa Verde, Rotel Mexican Lime and Cilantro, Cumin, Garlic and salt and pepper. DO  NOT drain the canned  rotel you want the juice to help cook the chicken.  Cook over medium heat for 4-5 hours, or HIGH heat for 2-3 hours with your lid on, in a crock pot.  At this point the chicken should be fork tender and ready to shred.  Pull the chicken out of the liquid and use two forks to shred the chicken. The chicken will be hot, put it in a mixing bowl and add the cream cheese to it, the cream cheese soften from the heat and enable you to mix it into the chicken.  Taste the chicken at this point and add salt or pepper if needed.

    With the "juice" or leftover cooking liquid in your crock pot add the sour cream and mix till well blended. This will create your quick and easy cream sauce.

    I like to put a little non stick spray on the bottom of a 9 x 13 inch pan, then add a thin layer of the cream sauce.  Next you will need to start rolling your enchiladas.   Add a row of the chicken and cream cheese mixture, along with a row of beans, roll up and place in the prepared pan.   Cover with the cream sauce, then cover with shredded cheese.  Cover with foil and bake for 30- 35  minutes at 350 degrees.

    You can also double the recipe, and make one for the freezer.   Just make as instructed above but don't bake it yet.  Cover in plastic wrap and foil before freezing.  When you want to cook it allow to thaw before baking and you might need to increase the cooking time by 5-8 minutes.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

Make sure you check out these deals on Crock Pots and Slow Cookers

Related Crock Pot Recipes:

Beef Fajitas in the crock pot, 

Cafe Rio Copy-Cat Sweet Pork Tacos

Baked Potatoes in the Crock Pot

Honey Garlic Chicken 

How to make Caramel in the Crock Pot

Chocolate Fondue in the Crock Pot

 

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Filed Under: Chicken, Main / Dinner / Supper, Recipes, Slow Cooker

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Gluten Free Pumpkin Chocolate Chip Cookies

Warm, chewy and melt in your mouth! Perfect for Fall or any time of the year. You are going to love these Gluten Free Pumpkin Chocolate Chip Cookies. The great part about this recipe is your gluten free friends are going to enjoy them, but even if you don’t have gluten issues you are going to love them too! It is a win, win for sure.

 Gluten Free Pumpkin Chocolate Chip Cookies

Yields:  18-20 cookies

Prep: 10 minutes + 4 hours chill time | Cook Time: 12 minutes | Total Time: 4 hours 22 minutes

  • Ingredients:
  • 2 ¼ cups all-purpose gluten free flour
  • ½ teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup pumpkin puree
  • ¾ cups unsalted butter (12 TBS), melted
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 2 egg yolks
  • 2 cups semi-sweet chocolate chips

Directions:

  1. Start with a medium mixing bowl. You will want to add your gluten free flour, xanthan gum, baking soda and salt into one bowl. Whisk to combine till well  mixed.
  2. By hand or with an electric mixer you will want to mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
  3. Once well mixed stir in the vanilla and egg yolks.  
  4. Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
  5. Fold in chocolate chips by hand.
  6. Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
  7. Preheat oven to 375 degrees F.
  8. Line baking sheet with parchment paper.
  9. Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
  10. Bake for 11-12 minutes. Edges should be a light golden brown.
  11. Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.

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Gluten Free Pumpkin Chocolate Chip Cookies

Prep: 10 minutes + 4 hours chill time | Cook Time: 12 minutes | Total Time: 4 hours 22 minutes
Course Dessert
Prep Time 10 minutes
Servings 20

Ingredients

  • 2 1/4 cup all-purpose gluten free flour
  • ½ teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup pumpkin puree
  • 3/4 cup unsalted butter (12 TBS), melted
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 egg yolks
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Start with a medium mixing bowl. You will want to add your gluten free flour, xanthan gum, baking soda and salt into one bowl. Whisk to combine till well  mixed.

    By hand or with an electric mixer you will want to mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.

    Once well mixed stir in the vanilla and egg yolks.  

    Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.

    Fold in chocolate chips by hand.

    Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.

    Preheat oven to 375 degrees F.

    Line baking sheet with parchment paper.

    Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.

    Bake for 11-12 minutes. Edges should be a light golden brown.

    Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.

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Ham Stuffing Roll Ups With Peach Glaze

This recipe for Ham Stuffing Roll Ups With Peach Glaze,  has been on my blog for a long time. The old photos are proof of that.  It was time to do a quick make over and post a little better photo.  But one thing is still the same, this recipe is still a family favorite.  It is easy to make, and can even be made ahead of time for those busy days and then put in the oven for a hot meal for your family.

You will need:

  • Sliced ham ( I use deli meat)
  • Box of stuffing mix
  • Swiss or Mozzerella cheese
  • 1/2 cup Apricot or Peach Jam
  • 1/4 cup water

I have been a bit under the weather, the last week so Matt picked up some ham, for easy lunches.  I am kind of weird when it comes to lunch meat, I will only serve it on a cold sandwich the first few days the package is open.  Then after that I will only use in cooked….This is one of my favorite ways to use it.

IMG_1039

IMG_1007First cook your boxed stuffing mix per the box instructions.

Take one or two slices of ham, add a row of stuffing and a slice of cheese.

IMG_1009Roll up, try to keep it tight so the stuffing does not fall out.

IMG_1010Line up in a buttered pan.

IMG_1013

Once you have the pan full of  ham rolls, spread about 1/2 cup peach or apricot jelly or jam, on top (thinned down with 1/4 cup water) .  As it cooks it will create a glaze on the ham.  These will already be warm due to the Stuffing being hot. But cover with foil and cook on 350 degrees for 25-30 mins.  Till cheese it melted and sides start to bubble.

IMG_1036We eat these on top of white rice.  To be honest I was not sure I would like this the first time I heard about this recipe.  But now it is one of my family’s favorites.  Hope you enjoy it too.

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Ham Stuffing Roll Ups With Peach Glaze

Course Dinner
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 4
Author A Thrifty Mom

Ingredients

  • 1 lb Sliced ham
  • 1 box Stuffing mix Prepared per box instructions
  • 1/4 lb Swiss or mozzarella cheese cut into think slices
  • 1/2 cup Peach or apricot jam
  • 1/4 cup Water to thin down jam
  • Cooked rice (optional) we serve this over white rice

Instructions

  1. First cook your boxed stuffing mix per the box instructions.

    Take one or two slices of ham depending how thick they are, add a row of stuffing and a slice of cheese.

    Roll up, try to keep it tight so the stuffing does not fall out.

    Line up in a buttered pan.

    Once you have the pan full of  ham rolls, spread about 1/2 cup peach or apricot jelly or jam, on top (thinned down with 1/4 cup water) .  As it cooks it will create a glaze on the ham.  These will already be warm due to the Stuffing being hot. But cover with foil and cook on 350 degrees for 25-30 mins.  Till cheese it melted and sides start to bubble.

    We eat these on top of white rice, but that is optional. Enjoy! 

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Ice Cream Cone Cornucopia Snacks~Thanksgiving Snacks

Here is another quick, yet adorable snack to add to the kids table at your Thanksgiving feast!  How about  making them this week when the kids get out of school to celebrate the Holiday weekend?  I know my kids loved them!

You will need:

Sugar ice cream cones

Straw

Cup of warm water

Microwave

Filler for your cornucopias (we used trail mix)

Plastic wrap to cover

Ribbon, twine, or something to wrap around the plastic to keep it closed

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Begin by getting a small cup of warm water.  Take your straw, dip it in the water, and hold the end to trap some warm water inside the straw.  Dump that into the inside of your sugar cone.  While that softens it up from the inside, dip the outside bottom 1- 1 1/2 inches into the warm water.  Hold there for 20 seconds.  Place in the microwave for 20 seconds.  When it is done, promptly remove it and gently curl it around your straw.  Hold there for several seconds before sliding the straw gently out of the curve.

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Let the cones set for a few minutes to give it time to harden up a little.  Fill it up with something yummy.  We used trail mix from the bulk section at Winco.

Rip off a small amount of  plastic wrap and gently wrap it around the opening and tie it off with some ribbon, twine, or something cute to keep it shut.

ice cream cone cornucopia snacks, #cornucopia, #cornucopiasnacks, #icecreamcone,#thanksgiving, #thanksgivingsnacks, #fall, #trailmix, #diy, #thriftysnacks

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If you liked this post you might also like to check out this huge list of over 20 Thanksgiving ideas, everything from crafts, DIY, recipes, home decor and more.
Thanksgiving recipe, crafts, DIY, snacks, printables and more. Everything you need for Thanksgiving for kids

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Filed Under: Appetizer, Dessert, DIY, Thanksgiving, Thrifty Craft Ideas, Thrifty Crafts for Kids

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