Slow Cooker Chicken Enchilada Soup

Easy, delicious, and only 250 calories per serving. I'm not even kidding.




Ingredients:
1 can diced tomatoes
1 can corn
1 can green chiles
1 can of chicken broth
1 packet of taco seasoning mix
1 lb. chicken
1 cup sour cream
shredded cheese (for serving)
tortilla chips

Oh and you could also add black beans or olives! Beans give Josh TERRIBLE heartburn so we like to steer clear of that.

Directions:

Boil your chicken till it's done. Shred and set aside. Pour everything from tomatoes to seasoning mix in your crockpot. Add the chicken. Cook on low for 2-3 hours. Stir in sour cream right before serving. Garnish with cheese and chips!




Enjoy!!!

Beef Enchiladas

I've been on an enchilada kick lately, so we have this once a week. It's so good and easy! Oh and you could also substitute chicken for the beef!

Ingredients:
flour tortillas(I used 6 of the smaller sized ones)
1 lb. of ground beef (I actually used venison last night, because we have a whole freezer full of it!)
1 4oz. can of diced green chiles
1 10oz. can of enchilada sauce
1/4 cup of sour cream
packet of taco seasoning
lots of shredded cheddar

Directions:
Brown your ground beef with the green chiles. Drain. Put a few Tbsp. of enchilada sauce in the bottom of your square pan. Mix the sour cream with the rest of the enchilada sauce in a saucepan over medium low heat. (Or microwave it, you just want it to be hot.) Take a tortilla, put a couple of spoonfuls of the meat mixture in and sprinkle some cheese over the top. Roll up and place seam side down in the pan. I usually have some ground beef left over so I just pour that over the top of the enchiladas, then I pour the sauce, and then I top with about a cup of shredded cheddar. Bake for 20-30 minutes at 375!

Enjoy!!!

Taco Ring

This is so good! It's also very easy to make which makes it VERY good!

Ingredients:

1 lb. ground beef
1 pkg. taco seasoning
1 can diced green chiles
3/4 cup shredded cheddar
1/2 cup sour cream
1 can crescent rolls

1. Preheat oven to 375 degrees.

2. Brown your meat with the green chiles. Stir in the taco seasoning.

3. Drain the grease and then stir in your cheese and sour cream.

4. Unroll crescent rolls and separate. Arrange triangles in a circle on a greased baking sheet with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.
Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.

5. Sprinkle a little more cheese on top.

6. Bake for 20-25 minutes, or until golden brown.

Enjoy!!!