Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Taco Chicken Bowl

It is taco flavored and cooks in the crockpot. It is bound to be a favorite!

INGREDIENTS:

1.5 pounds boneless skinless chicken breast

16 oz jar salsa (whichever hotness you prefer)

15 oz can black beans, drained

8 oz frozen corn

1 Tablespoon chili powder

1/2 Tablespoon ground cumin

1/2 Tablespoon minced garlic

1/2 teaspoon dried oregano

Salt and Pepper to taste

green onions (optional)

8 oz shredded cheddar 

Rice (brown or white, approximately 6 servings)

DIRECTIONS:

Place chicken breast (can still be frozen), salsa, beans, corn, and seasonings into crockpot.

Mix together, making sure chicken is mostly covered. Cover and cook on low for about 8 hours.

By the time it is ready, the chicken will be super tender. Stir everything in the crockpot and the chicken should shred/fall apart easily.

Cook the rice (we used Minute Rice).

Scoop cooked rice into the bowl, topped with the chicken mixture, cheese, and green onions. Enjoy!

Vegetable Enchiladas

When I first made this, I honestly didn't have high hopes. I was pretty sure the kids wouldn't eat it and that Matt and I would just tolerate it. I was wrong. It is sooo good! It is very filling without being heavy, and the kids gobbled it up. It is a little bit on the spicy side with the pepper jack cheese, but that can always be substituted for another kind. The sauce isn't all that great alone, but I think it goes really well once the dish is put together.

INGREDIENTS:

Sauce:

2 Tablespoons Olive Oil

1/4 cup flour

1 teaspoon ground cumin

5 oz can tomato paste

14.5 oz can vegetable broth

3/4 cup water

salt and pepper, to taste

Enchiladas:

2 cups grated pepper jack cheese

1 cup Colby jack cheese

1 teaspoon ground cumin

10 oz frozen spinach, thawed and excess moisture removed

10 frozen corn, thawed

15 oz can black beans, rinsed and drained

4 green onions, chopped, separate whites and greens

10 fajita-sized flour tortillas

DIRECTIONS:

In a medium saucepan, heat oil. Add cumin, flour, and tomato paste. Mix together.

Add the vegetable broth and water. Bring to boil. Reduce heat and simmer until thickened, about 5-8  minutes. Season with salt and pepper.

In a large bowl, combine pepper jack cheese, ground cumin, spinach, corn, black beans, and onion whites. Mix well.

Divide mixture evenly among tortillas. Roll up, placing seam side down in a greased baking dish (I only made 6 to start, and they fit in an 11x7 pan. If making all of them at once, use probably a 9x13).

Spread the Colby jack cheese evenly on top, and cover with sauce.

Bake uncovered @400F for 20 minutes. Garnish with onion greens. Enjoy!

adapted from HERE

Crockpot Chicken Tortilla Soup

This is the only tortilla soup I have ever had, so I can't say how it compares to others. All I know is I love this one!

INGREDIENTS:
1 lb boneless skinless chicken breast (can still be frozen)
15 oz can whole peeled tomatoes, smashed
10 oz can enchilada sauce
1 can black beans, drained and rinsed 
4 oz can chopped green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 14.4 oz cans chicken broth
10 oz pack frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
Salt and Pepper (I don't measure these, just do what seems good to me)
6 corn tortillas (this is optional, you can just use tortilla chips)
vegetable oil or cooking spray (only needed if using tortillas)
Sour cream and shredded cheese for toppings

DIRECTIONS:
Throw everything (except tortillas and oil) into crock pot. Cook on low for 6 hours.
Remove chicken, shred, and put back in crock pot. Cook additional 2 hours.
Brush both sides of tortillas with vegetable oil (or spray with cooking spray). Cut into strips (a pizza cutter works awesome!). Bake about 10 minutes in 400F oven, turning over half way.

Serve soup with tortilla strips, sour cream, and cheese.

adapted from HERE

Taco Soup (or maybe Taco Stew...)

We call this Taco Soup, but its not exactly soup-y. It is thicker, like a stew, but not technically a stew because it only takes 15ish minutes to make. Matt pretty much eats it as a dip, so in that case it isn't really a soup or a stew. I may not know what it is exactly, but I do know it is delicious!

INGREDIENTS:
1 lb ground beef
1/2 onion, chopped
1 can of corn (do not drain)
2 cans of kidney beans (drained and rinsed)
1 can stewed tomatoes (do not drain)
1 packet of taco seasoning
1 packet of chili seasoning
1 packet dry ranch dressing mix
Water (optional)
Fritos or tortilla chips
shredded cheese and/or sour cream for topping

DIRECTIONS:
In a skillet, brown the ground beef with the chopped onion.
While browning, mix remaining ingredients in 3qt (or larger, if you want it thinner) saucepan and cook over medium heat. Add the meat and onions when done. Simmer til heated through.
Add water if you want it more soup-like. 
Serve with desired toppings.

NOTES:
I use fritos because it is like a taco shell. I mix them in, along with shredded cheese (usually the Mexican blend). Matt prefers to top with cheese and sour cream, then scoop up with tortilla chips. Both are good, its just a matter of preference!

Black and White Bean Turkey Chili

This chili has a little bit of kick to it, but not too bad. My boys, ages 3 and 4, both gobbled it up (and they normally just complain about things with beans).  

INGREDIENTS:
1 lb ground Turkey
1/2 cup chopped onions
2 cans Great Northern Beans (drained, not rinsed)
1 can black beans (drained and rinsed)
8 oz garlic chili pepper cheddar cheese, cubed
1 cup frozen corn
1/2 cup medium salsa
1 cup chicken broth
1/2 teaspoon ground cumin
4oz can diced green chilis 

DIRECTIONS:
Cook onion and turkey in skillet until browned.
Put rest of ingredients in a large pot. Add meat & onion when they ready. Simmer over low heat 25-30 minutes.

NOTES:
I intended to use jalapeno cheddar cheese but, as usual, the commissary caused me to changed my plans. The chili was still delicious but any sort of cheese with spice would be good too, I think. I have never seen this cheese any where else (although, I admittedly have never looked, so maybe its more common than I realize.)

Chicken Tamale Pie

One of Matt's favorite meals! He took leftovers in to work and it is now a favorite among co-workers. I made 2 just for him to take in the other night. He managed to get 2 pieces of them, and the rest was gone!

**Updated to include green chilies. Makes it even tastier!**

INGREDIENTS:
8.5 oz packet of corn bread mix
1 egg
1/3 cup milk
1/2 cup shredded cheddar cheese (plus a little extra for topping)
1 can cream of chicken soup
2 cups cubed cooked chicken
1 cup frozen corn
1/2 cup chopped green onions (green and white parts)
1 garlic clove, minced
3/4 tsp chili powder
small can of chopped green chilies

DIRECTIONS:
In mixing bowl, combine muffin mix, egg and milk. Add cheese. Spread into bottom and up sides of a greased 9 inch pie plate.
In saucepan, combine remaining ingredients. Heat through. Pour into crust. Sprinkle with cheese.
Bake @ 400F for 20-25 minutes or til crust is golden and filling is hot.

NOTES:

I boil the chicken, and I add salt, pepper, and a dash of chili powder to the water for more flavor. I have also used canned chicken. Matt said he couldn't tell a difference (I could though. Still good, but not my favorite).