Crock Pot Goodness! Oooh, this was soooo good! I've tried a few new recipes lately, but none of them have been "blog" worthy (since we decided we could only post good recipes...I know...lame!) ;) I found this recipes on THIS site and thought it looked good and I thought I had all the ingredients on hand (thought, being the operative word here). I was so set on making this dish that I didn't care that I didn't have all the ingredients I thought I did have and therefore had to go to the store after her first nap and then before her 2 o'clock nap and before it would be too late to start a crock pot cooking (said all in one breath!). Anywho. It was worth it.
Emily insists that we made this at Dad's a few years ago and that it wasn't good...but I don't recollect this.... Oh well.
Mmmmm...it was so good. I made a few adjustments to make it taste more "enchilada-y."
Here ya go!
Chicken and Cheese Enchilada Chowder
Makes 6 servings
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn (I did 2 cups)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
Makes 6 servings
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 10-ounce package frozen whole kernel corn (I did 2 cups)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
4-5 T. taco seasoning ( I did this to taste...however much you want)
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and mix.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
I boiled my four frozen chicken breasts with about 3 T. taco seasoning for 15-20 minutes. Then I chopped it up and added it to the crock pot for the last 30 minutes of cooking. It was soooo good and tender and very flavorful. Mmmm.
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and mix.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
I boiled my four frozen chicken breasts with about 3 T. taco seasoning for 15-20 minutes. Then I chopped it up and added it to the crock pot for the last 30 minutes of cooking. It was soooo good and tender and very flavorful. Mmmm.
I also added about 1/4 cup taco seasoning and some salt and pepper to the soup to give it a little more punch- it hit the spot perfectly!
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips and more cheese! Yum!
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips and more cheese! Yum!
2 comments:
I didn't say it wasn't good! I just said that the condensed soup lent a very strong flavor, that I didn't love. But I think by adding that much taco seasoning, it would be much better. I'll definitely try it that way. Besides, I remember it being super easy to put together and easy is always a plus.
i seriously loved this. we made it last week. and topher insisted that i make it AGAIN tonight. love the taste. love the PURE SIMPLENESS. doesn't get better than this.
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