In Susie's Kitchen: Crock Pot Creamy Enchilada Soup

I've made more enchilada soups than I can count. This blog might turn into an enchilada soup blog soon enough. But today I tried a crock pot version of creamy enchilada soup and it honestly was everything I've ever dreamed of and more in an enchilada soup. And I honestly have dreamed about it before. Plus it has to be one of the easiest and cheapest meals I've made in  a long while!

Without further ado, here's the recipe!

Ingredients:

• 2 frozen chicken breasts
• 1 can of corn (don't drain!)
• 1 can of black beans, drained and rinsed
• 1 can of Rotel
• 1 package of dry ranch dressing
• 8 oz. of cream cheese (or greek yogurt if you're healthier than me)
• 1 teaspoon of cumin (I always go overboard and add a little more!)
• 1 teaspoon of onion powder (I also added a few frozen onions)
• Sour cream (optional)
• Cilantro (optional)
• Tortilla chips (optional)
• Mexican-blend cheese (optional)

Cooking Instructions:

• Put the frozen chicken breasts into the crock pot 
• Top the chicken with the Rotel, beans, corn, ranch dressing, and all of your spices
• Stir together
• Top with cream cheese
• Set the crock pot on low and cook for 6-8 hours (I cooked mine for 7)
• Stir occasionally to mix the cream cheese in
• Shred the chicken once it's finished
• Garnish with sour cream, cheese, cilantro, and crumbled tortilla chips

One of the most painless meals I've ever had. And so good!

I will say that I always add a little extra to all of my spices and seasonings to give it a little more flavor. So if it calls for a teaspoon, I almost always add another 1/4 or 1/2 tsp!

Enjoy!

In Susie's Kitchen: Cheesy Enchilada Rice

I think it's time for me to be put on a Mexican food timeout. I think about chips and salsa all day and I have dreams about enchiladas. And margaritas. Always margaritas. So since I have been on such a Mexican food kick, I decided to start trying out my own (easy) Mexican dishes for dinner! This one was crazy easy and, not to toot my own horn, pretty darn good. I hate leftovers, and I ate all of these leftovers. All. Of. Them.

So like I said...dreams about enchiladas. Except I don't actually want to have to put forth the effort to make enchiladas right now so...an enchilada rice skillet that takes 25-30 min tops? My kind of enchiladas. 

Ingredients:

• 
  
• 1 tbsp. olive oil
• 1/2 lb chicken (I used frozen shredded chicken)
• 1 cup uncooked rice
• 2 cloves minced garlic
• 1/4 cup onion (I used frozen onion!)
• 1 can of sweet corn, drained
• 1 can of black beans, drained and rinsed
• 3/4 cup mild enchilada sauce
• 1/2 cup green enchilada sauce
• 1/4 teaspoon cumin
• 1/4 packet of taco seasoning
• salt & pepper to taste
• 2 cups shredded Mexican blend cheese
• small bunch of chopped fresh cilantro
• tortilla chips (optional)
• sour cream (optional)

Cooking instructions:

• In a medium pot, boil 1.5 cups of water, then then add rice and simmer on low for about 20 minutes (could be different depending on instructions on package).
• Heat olive oil in a large skillet on med. high and add garlic, onion and chicken. Cook until chicken is browned (3-5 min).
• Stir in corn, black beans, rice, enchilada sauces, cumin, and taco seasoning. Let sit on med. low for 5-10 minutes, stirring occasionally, or until heated through.
• Remove from heat and top with cheese, cilantro, crumbled tortilla chips (optional) and sour cream (optional).

Enjoy!