Even Easier Crockpot Chicken Chili

Crockpot Chicken Chili

1 large can diced tomatoes

1 small can black beans

1 small can tomato paste

1 package boneless skinless chicken tenderloins or thighs

(these two cuts get the most tender and fall apart)

1 packet McCormick chili seasoning

Easy Chicken Enchiladas - International Night {prepare the day before}

Easy Chicken Enchiladas
Inspired by Annie’s Eats

Ingredients:

1 medium onion, chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1/2 (15 oz.) can of diced tomatoes   (or Rotel diced tomatoes with green chiles?)
Salt and pepper
3 cups shredded rotisserie chicken
2 cups shredded Mexican blend cheese
½ cup minced fresh cilantro
12 8-inch corn tortillas
Cooking spray

Toppings, optional: Sour cream, chopped green onions, more cilantro for garnish

Method:

Heat oil in a large saucepan over medium heat. Add onion, cook until softened, 8-10 minutes. Stir in garlic, chili powder, cumin and sugar and cook until just fragrant.

Stir in the tomato sauce, diced tomatoes with juice and bring mixture to a simmer. If it is getting too thick, add up to a cup of water to loosen it up just a bit.  Reduce heat to low and add the rotisserie chicken, salt & pepper. Stir to combine and cover. Heat just a minute or two to warm the chicken a bit.

Preheat the over to 425 degrees. Spray a 9×13 baking dish with cooking spray.

Using a slotted spoon, remove the chicken from the sauce and put into a medium bowl. Add a ladle of the sauce, 1 cup of cheese, and the cilantro to the bowl. Stir to combine.

Stack the tortillas on a plate, cover with plastic wrap, and microwave for a minute. Spoon 1/3 cup of the chicken mixture evenly down the center of the tortilla. Roll tightly and place seam side down in your dish. Repeat with remaining tortillas & filling. I can usually fit 8 in one long row and the last 4 in 2 rows of 2 facing the other direction. It’s ok to nestle them in there tightly.

This next step is the moment of brilliance that makes these enchiladas stand above every other recipe I’ve tried. Don’t skip it:

***Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes until the tortillas start to brown slightly.

Reduce the oven to 400, remove the enchiladas from the oven, pour the sauce over the top, sprinkle with remaining cheese. Cover the dish with foil and bake for 20 minutes. Bake for a final 5 minutes to brown the cheese on top. Let stand 10 minutes before serving–just enough time to get your sour cream, some green onions, and your side dishes to the table!

Note: I have frozen this entire dish by assembling it up to the point where the sauce and cheese are put on the top and then just baked from there. I have also frozen it as just the chicken filling in the sauce and simply done the full assembly fresh the night of baking. Between using the rotisserie chicken and these other happy shortcuts, you’ll find this is a very workable weeknight meal for a family.

Chicken Tetrazzini - Pasta Night

Chicken Tetrazzini
a “mommy meals” staple (a.k.a. perfect for bringing to a family in need of dinner!)

Ingredients:

1 7oz package of spaghetti (I broke the noodles into 2 inch pieces before boiling. Fantastic way to help out the little peanuts in your life.)
3 cups chopped cooked chicken (Another rotisserie chicken use!)
1 cup (4 oz) parmesan cheese
1 can cream of chicken soup
1 16 oz jar of Alfredo sauce (I found a light version.)
1 cup frozen peas
3/4 cup chicken broth
1/4 tsp pepper

Method:

Preheat oven to 350. Prep pasta according to package directions. 

Meanwhile, stir together chicken, 1/2 cup parmesan cheese, and rest of the ingredients; stir in pasta. 

Spoon mixture into a lightly greased 9×13 baking dish. (Or split it into 2 8×8′s like I did!) Sprinkle with remaining parmesan cheese. Bake at 350 for 35 minutes or until bubbly.

I froze one of my 8×8 pans before baking. When I want to make it, I’ll defrost in the fridge overnight and pop into the oven at dinner time. You could also just bake from frozen if you can put it in longer.

Easy White Chicken Chili Crockpot Recipe - for Crockpot Night

Blog recipe taken from here.
Here's what you'll need:

*1 lb. or more boneless skinless chicken--breasts or cutlets. 

*1 package McCormick white chicken chili seasoning. 

*2 cans white beans(northern beans)

*1 can kidney beans(light or dark)

*2 cans diced tomatoes--you can use more or less

*1 onion-white or yellow diced

*2 cups water

*Crockpot

Optional: Fritos, sour cream, & shredded cheese--toppings for chili.

Directions:

*Place the uncooked chicken in the crockpot. Pour in the 2 cups of water. Sprinkle the McCormick seasoning on top of the chicken and water. Pour the beans, tomatoes, and diced onion in next. You can mix it together, but I usually just put the lid on and let it cook, then mix it later. 

*Cook on high for 4-5 hours. Cook on low for 6-8 hours.