Slow Cooker Enchiladas - Cozy 10 Meal Collection #1

Oh my Oh My!   Delicious.  Lot better than the previous enchilada recipe I posted almost a year ago.  Just the right amount of spice to give it flavor but not enough to burn your mouth.  My husband, who does not like spicy foods and can't take too much spice, had seconds!

 Easy to put together . . . took me about 30 minutes to prepare it for the crock-pot.  Then it took 6 hours cooking today.


We are empty nesters, so the leftovers is going in the freezer for later consumption.

If there is an item you don't care for, please feel free to substitute or leave out altogether.  That is how flexible our recipes are.


Ingredients:

1 1/2 lbs lean ground meat (beef, turkey, etc), browned
2 Tbsp Onion Onion Seasoning
2 10 oz cans red enchilada sauce (mild)
15-16 oz can chili beans in mild or medium sauce (we did mild)
1/2 jar Corn, Black Bean Salsa
11 oz can corn with red & green bell peppers, drained (we did unsalted without the peppers)
2.25 oz can sliced black olives, drained
3 C shredded cheddar cheese (we used mild, low fat)
8 (7-8 inch) corn tortillas

Serve tonight:  Combine first 7 ingredients in a large bowl.  Set aside 1/2 cup meat sauce and 1/3 cup cheese.  Spoon 1/2 cup meat sauce into a greased slow cooker.  Top with 2 tortillas.  Add 1/3 of meat sauce and 1/3 of the cheese.  Repeat layers twice, ending with a meat and cheese layer.  Top with 2 tortillas and reserved meat sauce and cheese.  Cover; cook on low 5-6 hours.  Salt and pepper to taste.

Freeze for later:  Combine first 7 ingredients in a gallon resealable freezer bag.  Place cheese in a quart resealable freezer bag.  Place both bags into a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Layer as directed above.

Makes 6 servings.  Serve with steamed green beans.

Baked Chicken Chimichanga - #15 TS Eatwell Products Pack

I love my Tastefully Simple Meal Collections - I can fix something different every night and have leftovers for those nights that I don't have time to cook.

This was fixed in about 30 minutes or so.  One thing I learned, corn tortillas are not the best to use - they break up.  However, it was very delicious.  I fixed it fresh rather than froze.  Leftovers will be frozen for eating later.



Ingredients:

1 1/2 cups diced cooked chicken
1 1/3 cups shredded Cheddar cheese
1 jar Corn, Black Bean Salsa
1/2 - 1 Tbsp Chipotle Seasoning
8 8-inch whole wheat tortillas
Plain Greek yogurt (optional)
sliced green onions (optional)

Assembly Instructions:  Combine chicken, cheese, corn black bean salsa, and Chipotle Seasoning.  Spoon 1/3 cup of mixture in the center of each tortilla.  Fold in sides and roll up from the bottom.  Wrap each tortilla in waxed paper and place in gallon resealable freezer bag.  Seal well, label and freeze.


Cooking Instructions:  Thaw completely.  Preheat oven to 350 degrees.  Remove from wax paper and place seam side down on greased baking sheet and spray top of tortillas with non-stick cooking spray; bake uncovered 25 minutes.  Garnish with plain Greek yogurt and sliced green onions, if desired.  

Makes 6-8 servings.

If you like this recipe and the idea of freezer meals for those nights that you don't have time, contact me.  You can also check out collections on my website.