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 Salsa Verde Sausage Pasta

At this point I think you all understand what a fan I am of simple meals that I can conquer in under 30 minutes. It's very rare that I have time to cook an extravagant meal when I'm having to rush to the grocery store after work to get all my ingredients and try to have everything on the table before Rafael gets off work. So here's another 30-minute wonder!
I originally found a similar recipe with chicken, but I chose to do sausage because it's easier and cheaper!

Serves 2-3.
Ingredients:

• 1/2 lb. smoked sausage
• 1/2 cup heavy whipping cream
• 1 cup pepper jack cheese
• 3/4 cup salsa verde (If you use a mild/med this will not be spicy at all)
• 1 cup penne pasta
• 1 cup chicken broth
• 2 tsp. olive oil
• Salt & pepper (to taste)
• Cilantro for garnish (optional)

Instructions:

• Add the olive oil and sliced sausage to a medium skillet and cook for 3-5 minutes, or until lightly browned. Remove from heat and set aside when cooked.
• While the sausage is cooking, in a medium pot, add the whipping cream, salsa, chicken broth, and pasta. Mix together and then bring to a boil. Once it is at a boil, lower the temperature to a simmer and cover for 15 minutes or until the pasta is soft.
• Once the pasta mixture is cooked, remove from heat and add sausage, cheese, and if desired, add cilantro for garnish.

And with those three simple steps, you are done! Quick & easy.

Make sure to let me know if you try it and how you like it! I liked it so much when I made it for myself on Tuesday night that I ate my leftovers for lunch the next day at work and had to make a second batch for Rafael on Wednesday night! 

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!