SLOW COOKER TENDER BEEF FOR ENCHILADAS, NACHOS OR QUESADILLAS

Slow Cooker Tender Beef {For Enchiladas}

This is super, super yummy!  I made the meat days before the actual meal which was nice.  After being cooked I kept the meat and sauce in separate containers.  Then I heated the liquid up again and added the cornstarch.

http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

YIELD: MAKES ABOUT 16 ENCHILADAS (SEE NOTE ABOUT FREEZING}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

CROCK POT GREEN CHILE ENCHILADA SOUP

http://lilluna.com/crock-pot-green-chile-enchilada-soup

Scott and I really liked this recipe - the kids not as much, but they did eat it.  I liked that it didn't have to be in the crock pot all day.  Would be great in a soup bowl.

Crock Pot Green Chile Enchilada Soup

 

Ingredients

• 4 chicken breasts (cooked and shredded)
• 2 - 14.5 oz cans chicken broth
• 2 - 15 oz. cans mild green enchilada sauce
• 2 - 4 oz. cans diced green chiles
• ⅔ cup water
• 1½ TB cumin
• 1 TB chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ⅔ cup corn (if frozen, thaw out)
• ⅔ cup instant rice (got in the bulk section at WinCo)
• 1 - 8 oz. bar cream cheese (cubed)
• salt and pepper
• Monterrey Jack Cheese

Instructions

1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

SMOTHERED SWEET PORK BURRITOS

SMOTHERED SWEET PORK BURRITOS

I made these for the missionaries (who are living across from us).  One of them is Elder Webb from Arizona (Lakeside - knows Jimmie's family).  The other one is from Tonga.  We really like both of them.  We were scheduled to have them over for dinner.  That night they were doing switches with other Elders.  The Tonga missionary and another elder from Surprise, AZ came.  The next day after church they knocked on our door to return the pizza pan they had borrowed the week prior.  Elder Webb mentioned how much the other Elder liked the burritos and he was sad he missed them.  We had just finished eating and I had all the left overs out.  They came in and ate lunch.  They both really liked them.  Had pretzel salad, chips & salsa and veggies with it.

YIELD: SERVES 6

You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

INGREDIENTS

For Burritos:
• 2 1/2 pounds pork roast like pork shoulder or butt roast
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
• 1/2 tablespoon butter
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

DIRECTIONS

1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6. Stir in the beans, rice and cilantro to the pork mixture.
7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
These were easy to make and we all really liked it.  I boiled the chicken and added some better than boulin (1/2 amount called for with amount of water) and spices (see #3) then kept the water for the broth.  Also added a big handful of fresh chopped spinach to chicken/cheese mixture.  Would make again.  Had it with George Strait spanish rice, veggies and chips.  So yummy!

Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

10 soft taco shells (wheat good too)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 big handful of fresh chopped spinach

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream (did 1/2 greek yogurt)

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

DYNASTY CORN PUDDING

DYNASTY CORN PUDDING
This came from Linda Evans in the Parade Magazine.  We all really liked it.

Here is what she has to say about it: Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!"

UPDATE: Abagail even likes this.  We had for dinner with salad and bacon.  Yum!

• 4 ounces unsalted butter, melted plus addl for greasing
• 3 cups fresh corn kernels, ears (4-5, I will use frozen - thaw first if using frozen)
• 2 eggs
• 1 cup sour cream
• 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
• 1/2 cup cornmeal
• 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions:

1. 1
   Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2. 2
   In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3. 3
   In a large bowl, combine all remaining ingredients, except parmesan cheese.
4. 4
   Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:

• To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
• For an even cheesier taste, mix in some cheddar.
• Pair the pudding with a spinach salad and roasted chicken for dinner.
• Feeling weighed down? Try taking a daily one-hour walk like I do.

WILD WEST SIZZLIN' CHICKEN TACOS

WILD WEST SIZZLIN' CHICKEN TACOS

This recipe came from a Betty Crocker calendar. It was really good and easy to make. Great recipe for the kids to help with.

UPDATE: made it with baked beans (hickory).  We liked it but couldn't taste the bacon.  Next time if I do baked beans I won't add the bacon.

2 cups cooked chicken strips

1/2 tsp. ground cumin

1/2 tsp. paprika

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1 medium red bell pepper, cut into thin strips

1 cup barbecue baked beans (I used black beans and then had bbq beans as a side)

1 cup shredded Monterey Jack cheese

4 slices bacon, crisply cooked, crumbled (only do if using plain beans - see note above)

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4 Stand 'N Stuff taco shells

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diced tomatoes

lettuce or spinach

Heat oven to 400. In small bowl, toss chicken strips with cumin and paprika to coat. In a 8" glass baking dish, stand taco shells side by side.

Fill each shell evenly with chicken, peppers, beans, bacon and cheese.

Bake 8 minutes or until heated.

CHILE RELLENO CASSEROLE

CHILE RELLENO CASSEROLE

This is Lisa's recipe. It is so yummy. The other recipe I have used is in the Cowboy cookbook (see below). It is yummy too, but has tons more cheese than this one.

28 oz whole green chiles

1# monterey jack cheese, sliced 1/4" thick, 1" wide, 3" long (I didn't measure just guessed)

5 eggs

1 1/4 c. milk

1/4 c. flour

1/2 tsp. salt

1/8 tsp. pepper

2 c. cheddar cheese

Rinse and cut chiles lengthwise. Place cheese slices inside the chiles. Place in a ungreased 9x13. Mix eggs and milk together. In another bowl mix flour, salt and pepper. Gradually stir in the milk and egg mixture into the flour until it is a smooth batter free of lumps. Pour the batter over the chiles. Sprinkle with cheddar cheese. Cook at 350 for 45 minutes.


ON THE BORDER CHILIES RELLENOS CASSEROLE
Scott gives this a 2 “yumms” up!  Lots of cheese in this recipe.  You might taste just as good with not so much.  Found in Cowboy cookbook pg. 164.

1 (27 oz) can Ortega green chilies (rinse and take out seeds)
1 # EACH Monterey Jack Cheese and sharp Cheddar cheese, grated and mixed together
6 eggs, separated
1 (12 oz) can evaporated milk


Preheat oven to 325.  In a greased 9x13 baking dish put one layer of chilies and one layer of cheese.  Continue with layers of chilies and cheese.  Make about three layers.  Beat the egg whites until stiff.  Fold in the yolks, then the milk.  Pour the mixture over top of layers.  Puncture with fork so egg mixture will work down through cheese and chilies.  Bake for 50 minutes.