Ho-ly deliciousness. I can't really give credit to one place because my friend told me about this recipe - but whoever made it up in the first place is brilliant. It is the easiest and most delicious dinner.
4 Chicken Breasts (frozen or thawed)
2 cans Cream of Chicken soup
2 small packets Italian dressing powder
1 8 oz. cream cheese
1 pound spiral noodles
Put the first 4 ingredients in the crockpot on low and cook for at least 4 hours. I had mine in all day for about 8 hours and it was magnificent. Mix it all up and make sure the chicken is shredded and everything is mixed well. Make the spiral noodles, drain, and mix the chicken mixture into the pasta. Serve with a crusty loaf of bread. Yuuummmmm. Comfort food!
11.29.2012
11.15.2012
Shredded Beef Enchilada Casserole
My husband doesn't really like ground beef in tacos, enchiladas, etc. so I decided to make shredded beef enchiladas based on Pioneer Woman's ground beef ones.
I threw a 2 lb. chuck beef roast in the slow cooker all day on low (about 8 hours) with a large can of diced green chiles and a little water.
I made the enchilada sauce from PW:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Once the sauce was done I dipped yellow corn tortillas in the enchilada sauce and laid a layer of them on a greased baking dish overlapping. Then I added some shredded beef over the top of those. Then I added some grated cheddar cheese to the top of that. Then I drizzled (heavily) some sauce to the top of that. Then I repeated the process, ending with tortillas covered in cheese and sauce on top.
I did it this way because I didn't want to take the time to fry the tortillas or roll them all into individual enchiladas. So I guess this is more of a beef enchilada casserole.
Anyway, this was delicious and I definitely prefer the shredded beef. Top with sour cream and fresh cilantro leaves.
I threw a 2 lb. chuck beef roast in the slow cooker all day on low (about 8 hours) with a large can of diced green chiles and a little water.
I made the enchilada sauce from PW:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Once the sauce was done I dipped yellow corn tortillas in the enchilada sauce and laid a layer of them on a greased baking dish overlapping. Then I added some shredded beef over the top of those. Then I added some grated cheddar cheese to the top of that. Then I drizzled (heavily) some sauce to the top of that. Then I repeated the process, ending with tortillas covered in cheese and sauce on top.
I did it this way because I didn't want to take the time to fry the tortillas or roll them all into individual enchiladas. So I guess this is more of a beef enchilada casserole.
Pioneer Woman's Chicken Tortilla Soup
Last night I made Pioneer Woman's Chicken Tortilla Soup. It was deeeeelicious! It took some time because of the baking of the chicken. I would recommend cooking your chicken in the crock pot all day so when you get home from work to make dinner, all you have to do is shred the chicken and the rest of the stuff is fast and easier. I hate waiting for chicken to bake - even though it only takes like 25-30 minutes (big fat Costco breasts). Anyway, everything else takes a little bit of time but not too much, and it's worth it. The toppings really do make the soup better. We added cheddar, sour cream, cilantro (a must), fresh salsa, extra tortilla strips and avocado to ours. There's only two of us so there is a TON left and I am GLAD. A definite thumbs up on this one!
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