Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt + pepper
- 8 ounces cream cheese
- 1/3 cup water
- 1/2 cup shredded colby or Mexican blend cheese
- 12 6 inch corn or flour tortillas
- sour cream
- other toppings as desired
- Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot.
- Cover and cook on low 8 hours or on high 4 hours.
- Thirty minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
- Preheat oven to 400. Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet.
- Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted.
- Serve with desired toppings and sauces.
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn**, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- Chopped fresh cilantro
- Diced avocado
- Diced red onion
- Shredded cheese
- Sour cream
- Tortilla strips/chips
- Add all ingredients to a slow cooker, and stir to combine.
- Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily.
- Use two forks to shred the chicken.
- Serve warm, with optional garnishes.
- If you don’t like that much corn, just use half a can, drained
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
- 1 medium sweet onion, diced
- 1 1/4 pounds to 1 1/2 pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
- 2 teaspoons of cumin seeds
- 3 large Roma tomatoes, diced
- 3 to 4 cloves garlic, minced
- 1 to 2 serrano peppers, minced
1 large poblano pepper, diced
- 1/3 to 1/2 cup cilantro, chopped
2 bay leaves
2 cups hominy, cooked
5 cups broth (I used half chicken and half beef, low sodium)
Salt and pepper, to taste
For the Garnish
- 2 cups shredded cabbage
- 1/2 cup sliced radishes
- 1/3 cup diced onions
1 avocado sliced
- 1 lemon or lime, sliced into wedges
Chile limon seasoning or red pepper flakes, optional
*all garnishes are optional, according to what you like
- Layer all of the ingredients in the order listed in a 5 quart slow cooker.
- Cook on high for 5 hours or on low for 8 hours.
- Stir well to combine all of the ingredients taste for salt, garnish with your favorite toppings.
If you live in an area that has a large selection of Mexican products, I would suggest using the hominy in the large can for pozole or menudo. It should be labeled that way. It’s slightly bigger than the usual white or golden hominy you find in most stores. I used some leftover purple hominy I had cooked a few weeks earlier, but the purple is not as easy to find.
This fun dish is two recipes in one: delicious, easy meatballs and a slow-simmered tangy tomato sauce. If you have any extra sauce, toss it with your favorite green vegetable, spoon it over a bowl of creamy grits, or pair it with pork chops or other meats.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 3 large fresh basil sprigs
- 2 garlic cloves, minced
- 2 (28-oz.) cans whole tomatoes, crushed
- 5 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 pound ground chuck
- 1 pound ground pork
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup ricotta cheese
- 1/4 cup loosely packed chopped fresh flat-leaf parsley
- 1 large egg
- 1 large egg yolk
- 24 slider buns or dinner rolls, split and lightly toasted
- 12 (1-oz.) provolone cheese slices, halved
- Garnish: fresh basil leaves
- Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on LOW 8 hours.
- Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.
- Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker. Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes.
- Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 baking sheets. Place 1 meatball on each bun; top with sauce and 1 halved provolone cheese slice. Repeat with remaining buns, meatballs, and cheese.
- Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.
Throw five ingredients into a crockpot for a few hours and dinner is served!
- 16 ounces elbow macaroni
- 3 cups milk
- 8 ounces velveeta, cut into chunks
- 1/4 cup (1/2 stick) butter, cut into chunks
- 3 cups (362g) shredded cheddar cheese
- 1/4 cup (80g) grated Parmesan cheese
- Cook pasta in boiling water 3 minutes short of being al dente.
- Cut the cheeses into cubes.
- Place the cooked macaroni, milk, velveeta, butter and cheddar cheese into a crockpot.
- Stir and top with Parmesan cheese.
- Set heat to Low and cook for 2 to 3 hours.
- Stir occasionally and check for doneness starting at the 2-hour mark.
- Place all ingredients except pasta into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 40-45 seconds or until desired consistency is reached.
- Poir mixture into crockpot and add pasta.
- Stirs well.
- Set meat to Low and cook 2 to 3 hours.
- Stir occasionally and check for doneness starting at the 2 hour mark.