Salsa Cream Cheese Chicken Enchiladas

1 1/2 lb. boneless, skinless chicken breast

16 oz. jar thick and chunky salsa

1/2 pkg. chicken taco seasoning

8 oz. brick cream cheese, room temperature

10-12 corn tortillas

Shredded cheese
Sliced Olives (optional)

Spray the inside of crockpot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crockpot. Set aside about 1/2 cup sauce. Return chicken to crockpot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese and olives over top. Bake uncovered 10-15 minutes or until cheese is melted.

Chicken Tortilla Soup

1 lb. shredded, cooked chicken

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

1 can enchilada sauce

1 can chopped green chilis

10 oz. frozen corn

1 can chicken broth

2 cups water

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 tbl. chopped cilantro

7 corn tortillas

vegetable oil

Place all ingredients except tortillas and oil in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Preheat oven to 400. Lightly brush both sides of each tortilla with oil. Cut into strips and spread on baking sheet. Bake 10-15 minutes, or until crisp. Serve soup garnished with tortilla strips.

Source: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/

My changes:

Put frozen, boneless, skinless chicken breasts straight into slow cooker. I will shred them later.

Used dehydrated minced onions so the onion haters won't know they're there.

Used green enchilada sauce.

Used canned corn, drained.

I didn't have chili powder so I used chili seasoning.

Left out bay leaf because I didn't have one.

Left out cilantro since Little Girl can't tolerate it.

Chicken Pot Pie

I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.

2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.

Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.

King Ranch Chicken Casserole

I have no memory of exactly where I found this recipe, but it was the result of an exhaustive online search many years ago. It's surprisingly similar to my Mexican Casserole, but made with chicken. Delicious!

1 lb. chicken breast, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with green chilies
1 cup grated cheese
tortilla chips, crushed

In a non-stick pan, stir fry chicken chunks until cooked through. Stir soups and tomatoes together in a medium bowl. Spray a 13x9x2 baking dish with non-stick cooking spray and cover the bottom with tortilla chips. Place chicken over tortilla chips and then spread soup mixture over chicken. Sprinkle top with cheese. Bake at 350ºF for 30-45 minutes or until hot through and bubbly.

Cheesy Chicken and Broccoli Macaroni

This is a classic Velvetta recipe I got years ago from one of those little cookbook magazines you always find in the checkout line at the grocery store. Excellent for feeding a crowd. I like to sometimes use broccoli florets instead of chopped broccoli. Don't be afraid to add extra chicken broth or some water if you think there isn't enough liquid.

4 boneless, skinless chicken breast halves, cut into chunks
1 can chicken broth
3/4 lb. Velveeta, cut up
2 cups elbow macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Cook and stir chicken in large skillet 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta and broccoli, stir until Velveeta is melted.

Note: I like to use my chicken fryer in place of the large skillet. It holds everything much better and has a tight fitting lid. An electric skillet would probably work, too.

Turkey Sour Cream Enchiladas

I came up with this recipe a few years ago when I was desperate for something different to do with an excess of leftover Thanksgiving turkey. Now it's a staple and I sometimes use chicken when I don't have turkey.

1 can cream of chicken soup
1 can cream of mushroom soup
4 oz. diced green chilies
8 oz. sour cream
2 cups shredded, cooked turkey
corn tortillas
1 cup shredded Mexican blend cheese

Blend soups, chilies and sour cream to make a sauce. Put half of sauce mixture into a bowl and stir in turkey. Place 1/4 cup (more or less) onto one end of a warmed corn tortilla and roll. Place seam side down in 13x9x2 baking dish sprayed with non-stick cooking spray. Continue until pan is full. Pour reserved sauce over enchiladas. Cover with foil and bake 30 minutes at 350ºF. Uncover and sprinkle with cheese. Bake an additional 20-30 minutes, or until cheese is melted and slightly browned and sauce is hot and bubbly.

Cheesy Mac and Chicken a la King

This combination may sound weird, but it is surprisingly good.

1 box macaroni and cheese
1 can chicken a la king (eg. Swanson’s)
1 cup cooked, shredded chicken
Shredded cheese

Prepare macaroni and cheese according to package directions. Stir in chicken a la king and shredded chicken. Transfer to a small baking dish sprayed with non-stick spray. Top with shredded cheese and bake at 350ºF for 20-30 minutes, or until hot through and cheese is bubbly.

Cheddar Chicken Spaghetti

7 oz. spaghetti, broken
2 cups cubed cooked chicken
2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk
1 tbl. pimiento (optional)
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine chicken, 1 cup cheese, soup, milk, pimientos, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13x9x2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.