Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soups On ... Crockpot Chicken Enchilada Soup (WW 6 Points)

Next on our soup journey is from another GREAT weight watcher website.  I found this Chicken Enchilada Soup on Slender Kitchen.  It was another easy soup that I threw into the crockpot in the morning and let it be until it was time for dinner.  The boys love Mexican dishes and this was perfect combo of their favorite food and a soup which was easy to make.

Ingredients

• 1 lb. chicken breast
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 onion, diced
• 1 green pepper, diced
• 1 red pepper diced
• 3 cloves garlic, minced
• 10 oz. can tomatoes with green chiles (like Rotel)
• 1 14 oz. can red enchilada sauce
• 6 cups chicken broth
• 1 tbsp. tomato paste
• 2 14 oz. can black beans, rinsed and drained
• 1/4 cup masa harina (or corn meal)
• 1/2 cup shredded cheddar cheese
• Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.

Instructions

1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 2 tbsp. cheese. You can also stir it in depending on your preference.

ALEXIS NOTES: I used a frozen chicken like I always do, right before I serve I put it in my mixer with the paddle and shred the chicken.  I used black beans that I made earlier and froze (that is why they look like a blog of black there).  I accidentally bought stewed tomatoes instead of diced so I put them in my ninja and diced them :).  

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.