I've had two recipes on repeat this winter, and I love them so much that one week I realized I had eaten the same entree for at least seven meals in a row! Since I've enjoyed them so much I thought I would share them with you.
My recipe for Chicken Tortilla Soup is a combination of several different recipes I found online; the Velveeta Cheese makes it creamy and rich. This recipe is easily altered by adding a can of black beans, corn, or by using spicy Rotel instead of the original, etc.
3 chicken breasts (which you can cook/shred beforehand or during the process)
2 regular size cans of Original Rotel
2 (10 ounce) can mild enchilada sauce (if you want it spicy, use medium)
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth (you may want one more can--it just depends on how thick you want your soup to be)
1 and ½ teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1-2 bay leaf
Velveeta cheese (about an inch or two wide "slice" cut into cubes)
Put everything except for the Velveeta in a crock pot and stir, cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. After a few hours I remove the chicken breasts and shred them with two forks. About 30-60 minutes before the soup is finished cooking, drop the Velveeta cubes into the pot...once they melt, stir again. Serve with tortilla chips & sour cream.
My other repeat recipes is Chicken Tortilla Casserole, which I believe my co-worker got from Parents.com:
3 cups shredded, cooked chicken (you could easily use more if you want)
1 packet (1.25 ounce)taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 ounces)refried beans, warmed in microwave
8 ounces sour cream
3 cups shredded cheddar cheese
1.Heat oven to 350°. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
2.Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
3.Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350° for 25 to 28 minutes, until bubbly. I serve this with chips to and think it's even better reheated the next day.
Happy new week!
p.s. I'm grateful for my niece Mallie's first birthday party and the time with family.