Crock-pot Chicken Taco Filling

I love using just a few ingredients when I cook, that’s because sometime some of the simplest dishes are the best!

The hardest choice about the dish is choosing weather to chose a soft or hard taco shell or maybe to just go for it and have a burrito.

You can see that I decided to have both a hard and soft taco. And there is plenty left over so that I can have a burrito later.

Crock-pot Chicken Taco Filling

2 pounds chicken breast
1 package taco seasoning
1 (16oz) jar salsa (your choice of heat)

Place all ingredients in a crock-pot, cook on low for 6-8 hours. When done shred meat and return to crock-pot. Serve.

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Chili Relleno Bake

When I made this dish last weekend I had a good size serving, and then I couldn’t stop thinking about how good and cheesy it tasted. I finally gave in and had another big serving! Richard also loved it so much he asked me to make it again last night.

This recipe is a combination of two different recipes from a cookbook that I bought over 20 years ago, and I also added my own little twist to it. They sold the cookbook to help buy new playground equipment for my daughter Brandy’s school, John C. Fremont. I know that I made a few dishes from it when I first bought it all those years ago, but I haven’t looked at in years.  I came across it the other day when I was looking for another cookbook, and decided take a look through it, and I found the two recipes. Both recipes called for can chilies, but it is easy to just roast your own.
Now I have made chili rellenos before, the authentic way. But this is so much easier!

Chili Relleno Bake

6 poblano peppers

3 cups grated Monterey jack cheese
4 eggs
1/3 cup milk
½ cup flour
½ teaspoon salt
½ teaspoon baking powder

Turn the oven broiler on high. Place the chilies on a foil-lined baking sheet.

Roast chilies 2 to 3 inches from the heat until they blistered and charred about 5 to 8 minutes turn and repeat on other side.

Place roasted chilies in large bowl; cover with plastic wrap. Let stand 20 minutes before peeling. Peel each chili removing all skin; split open and remove seeds; set aside

In a large bowl whisk together eggs, milk, flour, salt and baking powder. Pour 1/3 of the batter into a 13x9 inch baking dish that has been sprayed with cooking spray. Layer 3 of the chilies on top of the batter; top with 2 cups of the grated cheese; then add the remaining 3 chilies.

 Pour remaining batter over chilies. Top with the remaining cheese.

I had Richard helping me!

 Bake for 30 minutes at 350⁰F.

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Easy Burrito Enchilada

I was thinking about this simple dish the other day when I notice a package of frozen burrito in my freezer. I used to make this for my girls when they were younger. Back then I would use can enchilada sauce. But now I make my own enchilada sauce, we like it much better. But you can use what every kind of sauce you like. In this recipe I use the bean and cheese burrito, but you choose the flavor you want. I know that this dish will become a family favorite in your house just like it is in mine!

Easy Burrito Enchilada

1 package of frozen burrito (8 count, your choice of flavor), thawed
1 batch of red enchilada sauce (recipe follows)or 1 large can
2 cups cheese blend (cheddar and Monterey jack)

Preheat oven to 350⁰F. Spray a 9x13 baking dish with cooking spray.
Coat the bottom of baking dish with 1 cup of sauce. Place frozen burrito in dish. Add remaining sauce to cover the burrito in dish; top with cheese.
Bake for 25 to 30 minutes
Red Enchilada Sauce
1 (8oz) can tomato sauce
1 1/2  cups water
2 tablespoon flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
2 tablespoon chili powder

In a saucepan, combine tomato sauce, water, flour, and garlic, onion and chili powders. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

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Crock-Pot Chili Verde

Chili Verde happens to be my favorite Mexican dish. There are a few local restaurants that this is the only dish that Richard and I order. I have made this dish a few times but I had never written down a recipe for it.

I know that to make this dish the traditional way I would roast tomatillo and then blend them with peppers and onions and a few other ingredients to make Verde salsa. But it’s easier and less time consuming to just buy the can Verde salsa.
This is the first time that I used the slow-cooker to make this recipe I usually prepare it on the stove and let it simmer for a few hours until the pork is tender and the sauce thickens. But this time because I used the slow-cooker and they usually produce a lot of moisture I had to add a little corn starch to help thicken the sauce. I serve it with Easy Spanish Rice and warm tortilla.
Crock-Pot Chili Verde
2 pounds pork shoulder, cubed
1 tablespoon vegetable oil
1 teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
2 cloves garlic, minced
4 (7oz.) cans Verde salsa
1(14.5oz.) can chicken broth
2 chicken bouillon cubes
1 to 2 tablespoons corn starch (optional)

Sprinkle salt and pepper over cubed pork. In a large skillet, brown pork in oil in small batches.  After browning each batch; place in slow-cooker. In same skill sauté onion and garlic until onion are tender; add to slow cooker. Add Verde salsa, chicken broth and bouillon cubes to slow-cooker. Cook on low for 5 hours. If needed add the corn starch blended with a little water to thicken the Verde sauce, cook on high without the lid for an additional 45 to 60 minutes.Pin It

Chili Cheese Enchiladas

This was one of my mom’s recipes, I don’t where she came up with this recipe, but it is a keeper. I have been making this for my girls for years but without the onions that’s because they don’t like onions. Now that they are all grown up I now put lots of onions in the enchiladas that because I love onions.

My daughter Brandy loves this recipe so much that she has also featured this recipe on her blog, but I can guarantee that she didn’t add the onions.

Chili Cheese Enchiladas
8 corn tortillas
1 tablespoon vegetable oil
3 cups grated cheese blend, (cheddar and Monterey jack)
1 small onion, chopped
1 (15 oz.) can chili (without beans)

Preheat oven to 350⁰F. Spray a 13x9 inch baking dish with cooking spray.
In a medium skillet warn tortillas in oil until flexible. Place about ¼ cup of cheese and 1 tablespoon chopped onion in center of each tortilla; roll up tortilla and place seam side down in baking dish; repeat with remaining tortillas. Spoon chill over rolled tortillas; top with reaming cheese and onions.
Bake in preheated oven 15 to 20 minutes.Pin It

Crock-Pot Chili Colorado

You can find recipes any place or anywhere; I am always looking for new recipes to try out. I adapted this recipe from Save Marts weekly ad; I served it with Spanish Rice and tortillas.

Crock-Pot Chili Colorado
2 pounds beef stew or chuck roast cut into bite size pieces
1 Tablespoon vegetable oil
1 (14.5 oz.) can diced tomatoes
1 (8oz.) can tomato sauce
1 (4oz.) can diced green chilies
1 package taco seasoning mix
1 tablespoon beef bouillon
1 teaspoon sugar
1 tablespoon dried oregano
1 tablespoon garlic powder
Salt and pepper to taste

In large skillet heat oil over medium-high heat; brown meat on all sides. Meanwhile combine diced tomatoes, tomato sauce, green chilies, taco seasoning, bouillon, sugar, dried oregano and garlic powder in crock-pot. Add browned beef; mixing well. Cover and cook on high for 4 hours or on low for 8.Pin It

Margarita Grilled Chicken

When I made the guacamole a few weeks ago I asked Richard if he could run to the store and pick me up a lime; he came home with 12 limes. When I asked him why did he buy so many he replied that they were on sale 12 for a dollar, now what am I going to do with all these limes. So when I was a Costco the other day I saw the Margarita mix and I remember that I still had some at home and Richard did take chicken out for dinner and I still had all those limes, so my brain went into recipe mode and I came up with this marinade. The chicken turned out so tender and tasted just like a margarita. I served it with Spanish rice, beans and tortillas.

Margarita Grilled Chicken
4 to 6 boneless chicken breast
1 cup Margarita mix
¼ cup Tequila
Juice of 2 limes
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper

Combine all ingredients in a gallon size zip lock bag. Marinade in refrigerator for 2 hours. Grill chicken on a hot grill until done.Pin It

Beef and Bean Burritos

This is a tasty easy quick meal that you can make for your family. I have been making them for my girls for as long as I can remember. I like to buy the taco seasoning from Costco because I use it in a lot of my other recipes. Today I use jalapeño refried beans but you can use and flavor that your family likes. And fill the burritos with all the other fillings that you love.

Beef and Bean Burritos

1 pound ground beef
1 can refried beans
1 package taco seasoning (1/4 cup if you have the bulk container)
1 cup water
Flour tortillas; warmed in microwave
Extra filling of your choice: salsa, cheese, sour cream

In a large skillet over medium heat brown ground beef; drain,

 add refried beans, taco seasoning and water,

and simmer 10 minutes.

Spread ¼ to ½ cup filling down center of each tortilla;

top with your choice of topping,

roll up and enjoy.

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Beef Enchiladas

This is my daughter Ariel’s favorite enchilada recipe. I found the recipe for the Red Enchilada Sauce in a fund raiser cookbook that my mother in-law Sharon gave me. I tweaked it just a little. I use the sauce in a few of my other recipes like Mexican Lasagna and Chicken Enchiladas that I will be posting the next time that I make them. Serve them with Easy Spanish Rice.

Beef Enchiladas
1 pound ground beef
8 flour tortilla (soft taco size)
Red Enchilada Sauce (recipe follows)
3 cups cheddar cheese; grated

Preheat oven to 350⁰F. Lightly grease a 9x13 inch baking dish.

Prepare enchilada sauce; set aside.

In a large skillet over medium-high heat brown ground beef; drain. Add 1 cup enchilada sauce stirring until heated thoroughly.
Spread about 1 cup sauce in the bottom of prepared baking dish.

In a microwave oven warm tortilla for 30 to 60 seconds. Spoon about 1/3 cup beef filling in center of each tortilla top with 1 tablespoon grated cheddar cheese;

starting from any end roll up and place in baking dish; repeat with remaining tortilla.

Pour remaining sauce over rolled up tortilla in baking dish;

 top with remaining cheese.

Bake for 25 to 30 minutes.

Red Enchilada Sauce
2 small cans tomato sauce
3 cups water
4 tablespoon flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
3 tablespoon chili powder

In a saucepan, combine tomato sauce, water, flour, and garlic, onion and chili powders. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

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Flatbread Tacos with Ranch Sour Cream

I first saw this on Real Mom Kitchen; it looked so good, I started wondering if there were other recipes out there, so I googled, and came up with a few other sites. I decided to try the recipe on Taste of Home web site, because it is my favorite cooking magazine. It turned out so yummy I will be making this again. This is very similar to an Indian taco I once ate at an arts and crafts fair in Oakhurst CA. When the girls were young we would take them on day trips. We would tell them we are going on an adventure today. I heard about the fair over the radio, and since we had never been to Oakhurst why not go. We had a wonderful time that day. I always enjoyed our little adventures. And now I can enjoy this version of an Indian taco anytime I want.

Flatbread Tacos with Ranch Sour Cream

1 cup sour cream
2 teaspoon ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes
1 envelope taco seasoning
1 Tablespoon hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits

Optional Toppings: sliced ripe olives, shredded lettuce, cheddar cheese

In small bowl, combine sour cream, dressing mix and lemon juice; chill until serving.
In large skillet cook beef over medium. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6" circle.

(Richard working for his supper)

In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with meat mixture. Sprinkle with toppings if desired.

( How Richard ate his)

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Chicken Enchiladas Suiza

When I was at the gym the other day the Rachael Ray's Show was on. She was making her version of Chicken Enchiladas Suiza. I started craving the recipe that I have been using for years. When Richard was in high school he took a cooking class. His teacher handed out a lot of recipes and the Recipe for White Enchilada Sauce was one of them.

Chicken Enchiladas Suiza

8 to 12 corn tortillas
2 to 4 tablespoons oil
Poach Chicken (shredded)
White Enchilada Sauce (recipe follows)
2 cups grated cheese blend (Monterey Jack and cheddar)

Preheat oven to 350⁰F. Grease 9x13 inch baking dish.

In a small skillet over medium heat oil; fry corn tortillas about half a minute on each side, place on paper towels to drain.

Place a good amount of shredded chicken down center of tortilla.

Roll up and place in baking dish, repeat with remaining chicken and tortillas.

Pour sauce over rolled tortillas in baking dish; sprinkle with grated cheese.

Bake 30 minutes.

Serve with Easy Spanish Rice.

White Enchilada Sauce

¼ cup butter
¼ cup flour
1 can chicken broth (I used 2 cups of broth from poach chicken)
1 small carton sour cream
1 (4oz.) can diced green chilies

In a saucepan, melt butter, and flour; cook until bubbly and well mixed.

Add chicken broth and cook until thickened stirring, occasionally.

Add sour cream and diced green chilies, cook until heated thoroughly do not boil.

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Easy Spanish Rice

This is the easiest version of Spanish Rice that I make. I love the flavor of Knorr's Caldo de Tomate (Tomato Bouillon with Chicken). I have found this bouillon at Costco and in the Mexican aisle at the grocery store. I also use Knorr's Chicken Flavor in my recipes.

Easy Spanish Rice


1 cup rice (not instant)
2 tablespoons oil
2 cups water
1 to 1 1/2 tablespoons Knorr's Tomato Bouillon with Chicken

In medium skillet brown rice in oil; add remaining ingredients and bring to a boil; cover; reduce heat and simmer 20 minute, or until liquid is absorbed and rice is tender.

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