SLOW COOKER CHICKEN VERDE ENCHILADA CASSEROLE

This dish reminds me of a cozy nights at home with the family. My daughter eats three bowls of this at a time and this recipe is one of my absolute favorite recipes. This Slow Cooker recipe is comfort food at it's best, and has become a staple in our home. Please serve Tapatio (or your favorite hot sauce), black olives, and sour cream on the side. Also, please be advised, the way we prepare this is a little spicy so edit accordingly :) Also, I that I think this dish could use a pinch of salt when you go to serve dinner.

...ingredients...

4-6 poached and shredded chicken breasts (or just buy a Rotisserie chicken and shred)

1 can of condensed cream of chicken soup / 99 % fat free

1 - 2 cans jalapenos (diced) omit if you do not like your food spicy

2 cans of diced green chiles

1 garlic clove diced

1 container of light sour cream (16 oz)

Corn Tortillas (ripped) around 18

2 cans of black olives (sliced)

2 cups Las Palmas Green Enchilada sauce (Medium spicy)

2 cups reduced fat Mexican cheese

2 avocados (sliced)

...directions...

Put chicken in a pot and fill with water, just until covering. Poach chicken 15 minutes. Take out, cool and shred into crock pot. Cover with soup, jalapenos, chiles, garlic, sour cream, tortillas, 1 can of olives, enchilada sauce and cheese.

Cook on LOW for 6-8 hours. Save one can of olives for top of enchiladas, add hot sauce and top with avocado.

ENCHILADA CASSER-OLE! HAPPY CINCO DE MAYO!

OLE! Happy Cinco de Mayo! In spirit of the holiday, last night we decided to eat Mexican food. Since I am a kind of a health food freak, I always try to lighten recipes up. I swear, they still taste really good and half the time my husband can barely ever tell he is eating something with fewer calories. This original recipe from Taste of Home called for sour cream and ground beef. We didn't have sour cream so I used cream cheese, and trust me, it was still great! I love ground turkey and instead of using black beans, we substituted for pinto. Enjoy!

...ingredients...

• 1 pound lean ground turkey
• 2 cups salsa (large cups) I used Pace Medium
• 1 can (15 ounces) pinto beans
• 1/4 cup reduced-fat Italian salad dressing
• 2 spoons out of a Taco Seasoning packet (large spoonfuls)
• 2 pinches ground cumin
• 4 flour tortillas
• dollops of light (1/3 the fat) cream cheese
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro

...directions...

• In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place two tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, small dollops of cream cheese and cheese. Repeat layers.
• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

SLOW COOKER CARNITAS

As a Mommy, there is nothing better than an easy meal with very few ingredients. Not only does this simplify the number of things we might forget (AKA as Mommy BRAIN) but ends up being cheaper, which is also a huge plus. I made these last night, although I recommend adding sour cream and black olives. Also, we used yellow corn tortillas rather than white because they are my favorite. ENJOY!

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...ingredients...

2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
La Victoria Green Taco Sauce or Tomatillo Salsa

...directions...

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and green sauce or tomatillo salsa.

Read More http://www.epicurious.com/recipes/food/views/Slow-Cooked-Carnitas-Tacos-241855#ixzz1LPuvcswS