Chicken and Black Bean Enchiladas

Very tasty enchilada recipe for you to try!

Chicken and Black Bean Enchiladas

• 3 boneless, skinless chicken breasts, cooked and cubed
• 1 (10 oz.) can enchilada sauce
• 1 1/2 cups salsa
• 4 oz. cream cheese, cubed
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4 oz.) can chipped green chilies
• 8 flour tortillas
• 2 cups shredded fiesta blend cheese

Spoon 1/2 cup of the enchilada sauce in the bottom of a greased 9x13 casserole dish.

In large saucepan, combine cream cheese, salsa, green chilies, and black beans and cook over medium heat until cream cheese is melted.

Stir in chicken.

 Fill tortillas with chicken mixture and roll up.

 Place enchiladas seam side down into casserole dish.

 Cover with remaining enchilada sauce.

Cover with foil and bake at 350 degrees for 20 minutes. Then top with shredded cheese and cover. Return to oven for 5 more minutes or until cheese is melted.

Crock-Pot Lasagna

This is by far my favorite lasagna recipe, and it's so easy because it goes in the Crock-Pot!

Crock-Pot Lasagna

• 1 (28 oz.) can crushed tomatoes
• 1 (14.5 oz) can petite diced tomatoes
• 1 lb. ground turkey, browned
• 4 cloves garlic, minced
• 1 tbsp. oregano
• 1 tbsp. italian seasonings
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper
• 1/4 tsp. black pepper
• 32 oz. reduced fat ricotta cheese
• 1/4 cup grated parmesean
• 3 cups shredded mozzerella
• 12 whole wheat lasagna noodles, uncooked
• 6 cups baby spinach

In medium bowl, combine tomatoes, ground turkey, garlic, and seasonings to make the sauce mixture.

In a separate bowl, combine ricotta, parmesan, and 1 cup of the mozzarella cheese to make the cheese mixture.

In greased Crock-Pot, spread a thin layer of sauce, followed by 3 uncooked lasagna noodles, breaking to fit. 

Cover noodles with 1 cup of the sauce followed by 2 cups of spinach.

Then spread 1 1/2 cups of the cheese mixture on top. Repeat layers of noodles, sause, spinach, and cheese twice more. 

Top with remaining 3 noodles, sauce, and 2 cups of mozzarella cheese.

Cook covered on LOW for 3 1/2 hours until noodles and tender.

Red Velvet Pudding Cake

Red Velvet Pudding Cake

• 1 box Red Velvet cake mix (plus ingredients listed on box) 
• 2 (3.4 oz.) boxes instant cheesecake pudding
• 4 cups milk
• 1 (8 oz.) tub Cool-Whip
• 15 Oreos, crushed

Bake cake according to the instructions on the box. While still warm, poke holes in cake using a round object like the handle of a spoon.

Whisk pudding and milk together until smooth for several minutes and then let stand for several minutes to thicken.

Pour pudding over warm cake and spread to fill holes. Cover and refrigerate for several hours until cool.

When ready to serve, top with Cool-Whip and crushed Oreos. Keep in refrigerator. 

Crock-Pot Salisbury Steak

Another simple and delicious Crock-Pot recipe that is husband-approved!

Crock-Pot Salisbury Steak

• 2 lbs. lean ground beef
• 1 (1 oz.) pkg. dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup flour
• 2 tbsp. canola oil
• 2 (10.75 oz.) cans 98% fat free cream of chicken soup
• 1 (1 oz.) pkg. dry au jus mix
• 3/4 cup water

Combine ground beef, dry onion soup mix, bread crumbs, and milk in large bowl. Mix well using your hands and form into 8 patties. 

In large skillet, heat oil over medium-high heat. Lightly coat both sides of patties in flour and place in skillet.

Quickly brown both sides of the patties in skillet.

Stack patties in Crock-Pot. In small bowl, combine dry au jus mix, cream of chicken soup and water to form gravy. Pour over patties in Crock-Pot.

Cook on LOW for 5 hours until beef is no longer pink in center. Serve with gravy over some homemade mashed potatoes.

Baked Chicken Flautas

Here is a yummy recipe for flautas that are baked, not fried, and it starts with the chicken recipe from my previous post!

Baked Chicken Flautas

• Crock-Pot Salsa Chicken
• 8 flour tortillas
• 4 cups fresh baby spinach
• 2 1/2 cups shredded fiesta blend cheese
• 4 tbsp. olive oil

Fill each tortilla with chicken, cheese, and spinach and roll up. 

Place rolled side down on greased baking sheet and brush with olive oil. 

Bake at 450 degrees for 10 minutes.

Crock-Pot Salsa Chicken

Here is a very easy recipe for some delicious chicken that goes great with any favorite mexican dish! The possibilities are endless!

Crock-Pot Salsa Chicken

• 6 boneless, skinless chicken breasts
• 1 pkg. taco seasoning, reduced sodium
• 1 jar salsa (24-32 oz. depending how saucy you want it)

Place chicken breasts in bottom of greased Crock-Pot. Sprinkle with taco seasoning and cover with salsa. Stir until chicken is evenly coated.

 Cook covered on LOW for a minimum 5 hours until chicken falls apart. Shred chicken with fork  or mixer and serve as desired (on nachos, tacos, salads, ect.).

I used mine to make Baked Chicken Flautas! Recipe here!