Magic green sauce

5 minute magic green sauce

serves: makes about 2 cups (8 servings) - serving size ¼ cup

 

INGREDIENTS

• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two - get lots of limey goodness in there!)
• ½ cup water
• ½ cup olive oil
• 1 teaspoon salt
• ½ cup pistachios (you can sub other nuts - see notes)

INSTRUCTIONS

1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
3. Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP TIME: 5 MINS

 

COOK TIME: 15 MINS

 

TOTAL TIME: 20 MINS

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to 3 days.

*I consider this sauce pretty mild.  But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne.  From the comments, it sounds as though chili powders vary significantly from country to country.  But the traditional American chili powder is fairly mild, and should not be overly spicy.

SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

PREP TIME: 10 MINS

 

COOK TIME: 4 HOURS

 

TOTAL TIME: 4 HOURS 10 MINS

INGREDIENTS:

• 2 boneless skinless chicken breasts (about 1 pound)
• 2 cups good-quality chicken stock
• 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
• 2 (14-ounce) cans black beans, rinsed and drained
• 1 (14-ounce) can fire-roasted diced tomatoes, with juice
• 1 (15-ounce) can whole-kernel corn**, drained
• 1 (4-ounce) can diced green chiles
• 2 cloves garlic, minced
• 1 white onion, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon salt, or more/less to taste
• optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
2. Serve warm, with optional garnishes.
3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS

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PREP TIME

15 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 15 mins

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!

Author: Tiffany

Recipe type: Main Dish

Cuisine: Mexican

Serves: 4

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

INSTRUCTIONS

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.