I love Mexican food and love my crockpot, so that the combination of the two makes sense. Here is a list of some Mexican Crockpot recipes.
Crockpot enchiladas
A fabulous dish my whole family loved!
Ingredients:
2 cans of chopped chicken breast
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can chicken soup
14 oz can sliced black olives, sliced
2 green onions cut into thin slices
10 Maizeand flour tortillas
Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chili, and soup in a bowl. Cut corn and wheat tortillas into 1-inch long pieces, mix together pieces. A layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat, was used until the sauce mixture. Top with cheese, olives and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole andTortilla chips.
Chicken Tortilla Soup
Simply one of my favorite recipes - a great "throw it out and let it cook" soup. See the following instructions and extra spicy touch.
Ingredients:
1 ½ pounds shredded cooked chicken
14.5 ounces drained 1 can diced tomatoes
Until 1 can enchilada sauce 10 ounces
2 medium onions
14 oz can chopped green chiles
2 cloves garlic, chives
2 cups water
1 to 14 ½ oz can chicken broth
1 tsp cumin
1 teaspoon chiliPowder
½ teaspoon black pepper
1 large bay leaf
1 tablespoon coriander
1 ½ teaspoon Southwest seasoning mix
1 until 10 ounces pkg frozen corn
Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and fried tortilla strips. For fried tortilla strips preheat, oven to 400 *. Brush both sides of tortillas lightly with vegetable oil, cut into strips. Spread ungreased baking sheet andBake 10-15 minutes.
Notes: For an additional option, I do this in two steps. First, I can be 1-1 ½ pounds boneless, skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 chicken bouillon), and Mexican spices. (A package of taco or fajita seasoning or Southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred you for the soup. Often I will do as much as 2-3 pounds of chicken soup with chicken or tacosFajitas.
Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal with hard or soft shell tacos instead!
Ingredients:
2 pounds ground meat
½ cup water
1 envelope taco seasoning
18 ounces can tomato sauce
14.5 ounces undrained 1 can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup chopped black olives
1 bag tortilla chips
Spray crock pot withcooking spray. In a skillet, brown meat over medium flame. Drain and into the crockpot. Add water, taco seasoning, tomato sauce and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives and other desired coating.
Notes: As mentioned above, this could easily become a main meal, served with hard or soft shell tacos instead of tortilla chips.
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