Salsa Chicken

Last night we were making Salsa Chicken by Mostly Homemade Mom for dinner when my kids said they wanted noodles for dinner. We had some left over Garden Delight noodles in the pantry that weren't being used, so we decided to cook those up. I had still planned on my husband and I eating the salsa chicken in tortillas. When my husband came home he suggested we eat it over noodles. So we did. It was AMAZING. So amazing that I took a picture of my leftover dinner that I am eating for lunch and decided to make a blog post. Thank you Mostly Homemade Mom!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream
cheddar cheese

pasta cooked to your liking (we used love garden delite noodles)

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Remove chicken and shred with two forks. Add sour cream and then blend the mixture using a hand blender. Add shredded cheese and chicken, mix and serve over pasta.

Chicken Enchiladas

2-4 chicken breasts
2 10 oz cans green chile enchilada sauce
1/2 cup sour cream
1 can northern beans
tortillas (about 8)
cheese

Put chicken in crockpot with enchilada sauce. Cook on high for 3 to 4 hours or on low for 7 to 8 hours.

Take chicken out of crockpot and shred it. In crockpot mix sour cream with sauce. I used my little hand blender to make it nice and smooth. Put about 1/4 cup of sauce on the bottom of a casserole dish. Mix drained beans with chicken and about 3/4 cup of sauce. Take tortillas, place spoonful of chicken mixture in the middle of it, add some cheese, roll it up and then place it in the casserole dish. Continue this til you are out of the chicken mixture. Pour sauce over the tortillas. Sprinkle cheese on top. Place in oven at 350 and bake for about an hour.

Taco Soup

Taco Soup
based off of a recipe from Melissa Borders, check out her blog here

1 onion
2 lbs ground beef
3 packages of ranch dressing powder
2 package taco seasoning
2 can corn- drained
1 can pinto beans
2 can black beans
1 can red kidney beans
1 can diced tomatoes
1 can tomatoes with chilies

Brown hamburger. Then add onions, 2 ranch dressing powder and 1 taco seasoning. Cook until the onions are translucent.

 Put in crock pot. Add all beans, tomatoes, corn, taco seasoning packet and ranch dressing packet. Cook on low for 4-6 hours.

  Serve with sour cream, cheese and homemade tortilla chips (see below for recipe). Enjoy!

Homemade Tortilla Chips

corn tortillas
vegetable cooking spray
salt (if desired)

Spray cookie sheet with cooking spray. Cut corn tortilla chips into to desired shape (we cut ours into strips) and place on cooking sheet. Spray the top of the tortillas with cooking spray. Sprinkle with salt. Place in the oven and cook for 10-20 minutes at 425. Be sure to check often, they burn easily. Serve over taco soup.

I hope you enjoy these recipe as much as we do.

Slow Cooker Chicken Bean Burritos

I thought for the first post I would start out with something easy. I came up with this while my husband was deployed. It became a favorite of mine very quickly and we still make it often in our home.

Slow Cooker Chicken Bean Burritos1-2 chicken breasts (frozen or not, doesn't really matter)
1 packet fajitas, taco or chicken taco seasoning
1-2 Tbsp water
1 can black beans, drained
tortilla shells
cheese
guacamole
sour cream

In a measuring cup, mix together the seasoning with the water. It should still be thick, but enough to cover all of the chicken. Place chicken in crock pot, cover the top of the chicken with seasoning water mix. Next flip the chicken over and cover the other side with the seasoning as well. Put the lid on the crock put and cook on low for 3-4 hours. Once the chicken is cooked all the way through, but still fairly moist, take the chicken out of the crock pot and shred it. Place the chicken back in the slow cooker along with the can of beans. Mix the two together, place the lid back on and cook for an additional 30 mins.

Serve on tortillas with cheese, guacamole and sour cream.

My version:

 My daughter's version:

 My husband's version: