Slow Cooker Shredded Chicken Enchilada the BEST!

I am not kidding when I say this is the BEST recipe for Shredded Chicken Enchiladas!! Here is my secret recipe...it has taken a while to perfect it from several recipes =D

Ingredients:

4 Chicken Breasts

1/2 Red Bell Pepper chopped

1/2 Onion chopped

1 can Diced Tomatoes, drained

2 cans Cream of Chicken soup

1 can La Victoria Brand Picante Enchilada sauce (green)

1 can sliced Olives

1 small can diced green chilies

1 can ReFried Beans (I used lowfat)

1/4 teaspoon Ground Cumin

1/2 teaspoon Chili powder

Salt 

Pepper

Put all ingredients (except the refried beans)in the slow cooker and let cook on low for 8hours...once done...shred chicken with a fork. Get the flour tortillas and take a pan on medium heat...add a little canola oil and place a tortilla on the pan...heat for about 15 seconds on each side. I made about 6 of them. Then get a 9x13 inch baking pan and spray with oil. Take your heated tortillas and spoon some refried beans down the middle. Shred about a cup of medium sharp cheddar cheese and a cup of Monterrey Jack cheese. Sprinkle both cheeses  on top of the refried beans and then add the shredded chicken mix on top. Fold them over and place in 9x13 pan. 

Then top the wrapped enchiladas with remaining

shredded cheese. Bake at 350 degrees for 10 minutes and 

YUMMY!!!!

Greek Salad Recipe

Greek Salad homemade dressing **secret...shhhh**

1/4 c. freshly squeezed lemon juice
1/4 c. white vinegar
2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
1/4 tsp. freshly ground black pepper
4 cloves garlic, smashed and peeled
1 c. canola oil
 3/4 tsp. Italian seasoning
1/4 tsp. dry oregano
1/4 tsp. dry thyme
a dash of dijon to kick it up =D


For the Salad:


3 Medium ripe vine tomatoes
1 cucumber (I left it out tonight in pic for my little guys)
1/2 red onion
1/2 pound feta cheese(left this out tonight too because my little guys won't eat it)

1 Green pepper
1 Tablespoon fresh oregano leaves
1/2 cup of pitted Kalamata olives
Use cold Rotisserie chicken to salad (perfect when you have leftovers to add) 
I used Penne pasta...after cooking pasta rinse with cold water 

	Directions
	Cut the tomatoes in to bite-sized pieces. Cut the cucumber in half lengthwise, seed it, and slice. Slice the onion thinly. Cut the pepper in half, discard the core and seeds, and cut into strips Combine the tomatoes, cucumbers, onion, pepper, and feta cheese in a medium mixing bowl. Add the olives, capers, and oregano. Pour the dressing over the salad and toss to coat the ingredients. Let the salad sit for at least 20 minutes to let the flavors meld. Do not refrigerate, or the tomatoes will lose flavor.

French Dip Dinner Tonight

3 1/2 pounds of Beef Chuck Roast (this is what I used tonight...you can also use rump roast)

16 oz beef broth (I use the Better than Bouillon organic beef broth its the best =D)

1 10.5 oz can condensed French Onion Soup

6 oz of cooking Red wine

1 tsp garlic powder

salt and pepper to taste

4-6 French Rolls

sliced provolone cheese

Trim any fat off the beef roast and season all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place the beef chuck roast in the liquid.

Cook on low setting for 7 hours. Take beef out and rest it for about 15 minutes when done cooking.

Cut your French bread in half and put sliced Provolone cheese on each slice. Broil in oven for 3 minutes. Add the beef onto rolls and ladle the juice in slow cooker into a small bowl for dipping. Using the juice as its own dip is oh so YUMMY!!

note: I will post the Greek pasta salad in my next post

Mozerella, Tomato and Basil Salad Recipe

This is one of my favorite summer salads =D its so easy to make and tastes sooo good. In Italy, this is known as insalata caprese (Capri-style salad).

 4 vine firm tomatoes (I used Roma)

Fresh cuttable Mozzarella cheese (I purchase mine at Costco) cut into about 12 slices

1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extravirgin olive oil
• 1/2 cup fresh basil leaves
• **optional you can add balsamic vinegar to taste

Just mix it all together and Enjoy!!

Note:Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking.

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