Recipe

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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Pumpkin Spice Candied Pecans Recipe #Fall #Recipe

Pumpkin Spice Candied Pecans, #FallRecipes, #ThanksgivingRecipes, #HalloweenPumpkin Spice Candied Pecans

One of my favorite snacks is nuts, pecans, almonds and cashews are my favorite.   Fresh roasted or candied nuts and one of those things I can literally eat the whole pan.  Yummy Yummy Yummy. Trust me when I say they are as delicious as they look. These pecans are also perfect for giving as gifts. It’s an inexpensive way to make your friend’s and family’s mouth water all year long.

Ingredients:

  • 1 Egg White
  • 1 Tbsp Water
  • 1 Tbsp Pumpkin Pie Spice (you can find it in the bulk bins at WinCo)
  • 1 C Brown Sugar
  • 1 Lb. Pecans

In a large mixing bowl whisk your egg, water, and spice until it becomes foamy.  Next add  your pecans and sugar. Stir well till they are evenly coated. Spread in an even layer on a greased cookie sheet. Bake at 250 for an hour, stirring every 15 minutes.

Pumpkin Spice Candied Pecans, #FallRecipes, #ThanksgivingRecipes, #Halloween

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Pumpkin Spice Pecans

Pumpkin Spice Pecans
Course Dessert, Dessert Party Food
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 Egg White
  • 1 tbsp water
  • 1 tbsp Pumpkin Pie Spice
  • 1 cup Brown Sugar
  • 1 lb pecans or walnuts

Instructions

  1. In a large mixing bowl whisk your egg, water, and spice until it becomes foamy.  Next add  your pecans and sugar. Stir well till they are evenly coated. Spread in an even layer on a greased cookie sheet. Bake at 250 for an hour, stirring every 15 minutes.

    Pumpkin-Spice-Candied-Pecans

More Fall and Halloween ideas:

vanpire donuts, such a FUN but SIMPLE treat idea that is sure to make your kids smile #Halloween #TreatIdeasVampire Donuts

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Spider Eggs (Deviled Eggs) ~Healthy Halloween Treats #Halloween #Recipe

Deviled Eggs with Spiders, Halloween treats that are healthy, #Eggs, #HealthyHalloweenFood, #SpiderEggs, #HalloweenThese Spider Eggs (Deviled Eggs) are quick and easy and a healthy Halloween treat.  They have the perfect amount of “spooky” to make them perfect for any Halloween party.

You need

  • 1 dozen eggs
  • 1/2 cup of mayo
  • 1/8 cup of yellow mustard
  • 3 tablespoons dill pickle juice (or vinegar)
  • pinch of salt
  • paprika for sprinkling on top
  • 1 can of black olives

Directions

First start by boiling your eggs for 10 minutes in boiling water. Then once cooled down, peel and cut in half. Put the yolks in a separate bowl and place the white part of the egg on a tray. Then after all those are done, Grab your mayo and put that in the bowl with the egg yolks. Mix that around a little bit and then add in the mustard, pickle juice and salt. Mix well until a smooth texture. Then you want to place the mixture into a big zip lock baggy. Cut the tip off the corner and slowly squeeze into each half of the egg until it’s all gone. Then you want to sprinkle paprika on top of them if desired.Deviled Eggs with Spiders, Halloween treats that are healthy, #Eggs, #HealthyHalloweenFood, #SpiderEggs, #Halloween

To make the spiders on top you will want whole black olives (Pitted). Cut one in half and use the half for the body of the spider. Place in the middle of the egg. Then get another olive and cut in half. Then cut into thin slices for the spider legs. Lay the olives around the spiders body and the middle of the egg. Then you will have some spooky Eggs for any party you go too. These are really easy and take no time at all to prepare. Bring the crowd pleaser to the ext Halloween party.

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Spider Deviled Eggs Halloween treat

Course Appetiser, Appetizer, Dessert Party Food
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 servings

Ingredients

  • 1 dozen Eggs hard boiled
  • 1/2 cup Mayo
  • 1/8 cup Yellow Mustard
  • 3 Tbsp Dill Pickle Juice or vinegar
  • 1 pinch Salt
  • 1 pinch Paprika for color
  • 1 can Black Olives

Instructions

  1. First start by boiling your eggs for 10 minutes in boiling water. Then once cooled down, peel and cut in half. Put the yolks in a separate bowl and place the white part of the egg on a tray. Then after all those are done, Grab your mayo and put that in the bowl with the egg yolks. Mix that around a little bit and then add in the mustard, pickle juice and salt. Mix well until a smooth texture. Then you want to place the mixture into a big zip lock baggy. Cut the tip off the corner and slowly squeeze into each half of the egg until it's all gone. Then you want to sprinkle paprika on top of them if desired.

    To make the spiders on top you will want whole black olives (Pitted). Cut one in half and use the half for the body of the spider. Place in the middle of the egg. Then get another olive and cut in half. Then cut into thin slices for the spider legs. Lay the olives around the spiders body and the middle of the egg.

More Halloween ideas:

vanpire donuts, such a FUN but SIMPLE treat idea that is sure to make your kids smile #Halloween #TreatIdeasVampire Donuts

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Tomato Basil Salad with Honey – Mustard Lemon Dressing #Salad #CleanEating

Tomato Basil Salad with Honey-Mustard Lemon Dressing #Salad, #SummerRecipe, #recipe, #Healthy, #CleanEating

Tomato Basil Salad with Honey-Mustard Lemon Dressing

If you are looking for a light refreshing salad to try on a hot summer day give this one a try. Easy to make and this made from scratch dressing is YUMMY!

Ingredients

4 Roma tomatoes, ½” dice
½ Onion, thinly sliced
6-8 Fresh basil leaves, finely chopped
1 Tbsp. Honey
1 Tbsp. Dijon Mustard
1 Lemon, juiced
1 Tbsp. Red Wine Vinegar
½ teas. Garlic Powder
¼ teas. Salt
¼ teas. Black Pepper
4 Tbsp. Olive Oil

Tomato Basil Salad with Honey-Mustard Lemon Dressing #Salad, #SummerRecipe, #recipe, #Healthy, #CleanEating
Instructions

Add the diced Tomatoes and sliced Onions to a medium size bowl.
In a small bowl add the Honey, Dijon Mustard, Lemon Juice, Red Wine Vinegar, Garlic Powder, Salt and Black Pepper. Mix well.
Slowly add the Olive oil to the small bowl whisking to incorporate.
Pour the dressing over the Tomatoes and Onions, toss to coat. Refrigerate until ready to serve.
Add the Basil and stir just prior to serving.

Tomato Basil Salad with Honey-Mustard Lemon Dressing #Salad, #SummerRecipe, #recipe, #Healthy, #CleanEating

Tomato-Basil-Salad-with-Honey-Mustard-Lemon-Dressing-Salad-SummerRecipe-recipe-Healthy-CleanEating
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Tomato Basil Salad with Honey-Mustard Lemon Dressing

Course Appetizer, Dressing, Salad, Side Dish
Cuisine American
Prep Time 10 minutes

Ingredients

  • 4 Roma Tomatoes 1/2 in Diced
  • 1/2 Onion thinly sliced
  • 6-8 Fresh Basil Leaves finely chopped
  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 1 Lemon juiced
  • 1/2 tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 tbsp Olive Oil

Instructions

  1. Add the diced Tomatoes and sliced Onions to a medium size bowl.

    In a small bowl add the Honey, Dijon Mustard, Lemon Juice, Red Wine Vinegar, Garlic Powder, Salt and Black Pepper. Mix well.

    Slowly add the Olive oil to the small bowl whisking to incorporate.

    Pour the dressing over the Tomatoes and Onions, toss to coat. Refrigerate until ready to serve.

    Add the Basil and stir just prior to serving.

    Tomato-Basil-Salad-with-Honey-Mustard-Lemon-Dressing-Salad-SummerRecipe-recipe-Healthy-CleanEating

More salad recipes you might want to check out:

Red Potato Salad
Broccoli Grape and Sunflower Salad
Strawberry Apple Pecan Spinach Salad 
Pretzel Jello Salad
Caramel Apple Salad 
Toasted Almond and Cabbage Salad 
Fiesta Layered Corn Salad 
Fresh Cucumber Salad – good for 2 months in the refrigerator 
Almond Chicken Salad with Grapes 
Six Thumbs Up Salad
CAULIFLOWER BACON PECAN SALAD RECIPE ~ WITH KRAFT RASPBERRY VINAIGRETTE
The Pink Stuff Fruit Salad
Spinach Mandarin Orange and Pecan Chicken Salad 
Creamy Cucumber and Dill Salad 
Fruity Pasta Salad 
12 Hour Layered Green Salad 
Grilled Chicken and Cabbage Salad 
CRUNCHY BROCCOLI SLAW AND RANCH SALAD 

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Filed Under: Light Recipes, Lunch, Main / Dinner / Supper, Recipes, Salad, Side Dish

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