Crock Pot Chicken Enchilada Stack


My dad is been researching our family tree for months. We had known for years that we are related to John Neely Bryan and that was about as exciting as it got, until a couple of days ago when my Dad discovered that I’m practically Royalty! He discovered we are related to Princess Diana, Prince William and Prince Harry. Which the girls decided is like being related to Ellen since she’s related to Princess Kate. Megan was disappointed that we didn’t discover this before the Royal Wedding so that they would have known to invite us. So from here on out I’ve informed those around me to only address me as Princess or Duchess. Good thing I already had my tiara!

I wonder if they use crock pots at the castle? And do they know how to do Tex-Mex?? I’ll have to work on that when I get there.

1 tsp Canola Oil
1 cup Onion, chopped
1/2 cup Poblano Chile, chopped and seeded
2 Garlic Cloves, minced
1-1/2 tsp Chili Powder
14.5 oz can Diced Tomatoes, drained
8 oz can Tomato Sauce
Cooking spray
2 cups Chicken Breast, shredded
1 cup Frozen Corn
15 oz can Black Beans, rinsed and drained
5 (8-inch) Corn and Flour Blend Tortillas
8 oz Sharp Cheddar Cheese, shredded
1 Tbs Cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano pepper and garlic to pan; cook for 6 minutes, stirring frequently.

Stir in chili powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Adapted from Cooking Light

Servings: 8
Calories 367
Total Fat 15.0g23%
Saturated Fat 7.1g
Total Carbohydrates 37.8g
Dietary Fiber 8.4g
Protein 27.0g
Nutrition Grade B+

Today’s Leopard Print Find: Faux Fur Throw Blanket – Leopard

Deep-Dish Taco Pizza

Yesterday was Taylor and Megan’s 10th birthday. I tried so hard to make everything perfect. Everything that could have possibly gone wrong went wrong.

Every year I’ve served them cinnamon rolls on the their Birthday foot plates.

When I went to make them I realized it wasn’t cinnamon rolls in the refrigerator, it was crescent rolls. So I improvised and they had pancakes.

Then came the worst part of the day….I was supposed to take them Braum’s for lunch. For some reason I have a mental block on their lunch being at noon. In my mind it is 12:30. So at 12:18, as I’m sitting in the school parking lot waiting for it to get closer to 12:30, my phone rings. It was their math teacher telling me that they’ve been waiting on me to bring them food and lunch is almost over. My heart sank. When I got to their table I could clearly see that Megan had been crying. I felt awful. After they inhaled their food, I made it out the door and cried forever. On my way to get them the biggest stuffed animal I could find. (with leopard print balloons!)

When I picked them up from school Taylor tells me that she wasn’t able to have her birthday treats because there wasn’t enough for everyone. Apparently Little Debbie (because birthday treats have to be sealed) likes to switch things up a bit. The kind Megan picked out had 8 per box. Taylor’s only had 5. :/ So she gets to celebrate today. (and on Friday when we have our lunch do-over)

Then they wanted to go to La Hacienda for dinner and I forgot my camera. So the only pictures I got of their birthday were the one at breakfast, the one before school, the zombie picture…

and one of Megan on her favorite chair in the restaurant…


1 pound Ground Beef
1/2 Onion, chopped (I use the food processor so that my girls won’t notice the onions)
1 (15-ounce) can Rotel diced tomatoes with green chiles
2 tsps Taco Seasoning
1 (13.8-ounce) can Refrigerated Pizza Crust Dough
1 cup Sharp Cheddar, shredded

Preheat oven to 425 degrees. Spray 13″ x 9″ baking dish with cooking spray.

Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat for 1 minute; set aside.

Unroll pizza dough. Press into bottom and halfway up sides of baking dish. Spoon beef mixture over dough.

Bake for 12 minutes. Top with cheese, and bake 5 more minutes. Let stand for 5 minutes before slicing.

Servings: 6
Calories 366
Total Fat 7.7g
Total Carbohydrates 39.0g
Dietary Fiber 3.6g14%
Protein 34.5g
Nutrition Grade B+

Adapted from Cooking Light

Today’s Leopard Print Find:

Beef Taco Soup

This was delicious and so easy to make. Much easier than the sea of Snoopy’s puzzle that the girls worked while at my mom’s house.

This is my favorite puzzle ever. The Dog of 1000 Faces. And oh I loved my Snoopy and Belle and all of their little clothes!!!! Does anyone else remember those?? I really wish I would have held on to those. They finished this in less than a day. Now if they could just finish the one in our game room that they started over 5 months ago…..


1 lb Ground Beef
15 oz Can Corn
16 oz Can Pinto Beans, drained and rinsed
15 oz Can Green Beans, drained
15 oz Can Ranch Style Beans, undrained
10 oz Can Ro-tel
1-1/2 cups Chicken Broth
1 oz Ranch Dressing Mix
1 oz Taco Seasoning
2 cups Water

Brown ground beef over medium-high heat. Drain and put in large pot with remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

12 servings
Calories 235
Total Fat 8.88g
Total Carbs 26.33g
Dietary Fiber 7.3g
Protein 13.54g

Adapted from the Southern Living The Official SEC Tailgating Cookbook

Today’s Leopard Print Find: Transformable Leopard Animal Pillow 18″ by Fiesta

Easy Beef Enchiladas

The cold front hit yesterday and it hit with a bang. Dang it’s cold!

Megan had to cheer at 6:45. She had to add a turtleneck, leggings, coat and monster scarf. She said it ruined her uniform, minus the scarf – I think she wants to wear that at every game. It was miserable and I didn’t think to take blankets. (or portable heaters, chiminea, fire pit….) Next time I will be better prepared. Better to be over prepared than under prepared! That’s why when I went to camp the summer of my 8th grade year I took electric rollers (it was the 80′s so please overlook that), hair dryer, make-up, cute clothes, etc…only to get there and find no electricity, no cabins, no kitchen. I was very over prepared and not very cute.

One must when it’s cold outside…Mexican food.

1 lb Ground Beef
20 oz Enchilada Sauce
1 1/2 cups Cheddar Cheese, shredded
6 Flour Tortillas, 8 inch

Preheat oven to 375 degrees. Spray 13 x 9 inch baking dish with non-stick cooking spray.

Cook ground beef over medium-high heat until cooked thoroughly. Drain and return to pan. Stir in half the enchilada sauce and 1 cup cheese.

Spoon enchilada filing onto tortillas. Roll up and place seam side down into baking dish.

Top with remaining sauce and cheese.

Bake for 20 minutes.

Servings: 6
Calories: 548
Fat: 78
Carbs: 72.3
Fiber: 26.6
Nutrition Grade: A

Today’s Leopard Print Find: Mud Pie Baby-Girls Infant Faux Fur Coat

Ranchero Chicken Casserole

It’s not easy to blog while crammed in a bed with the hubby, both girls, both dogs, 2 MacBooks and an iPad while trying to get caught up on Big Brother 14. But Taylor begged and pleaded. She’s milking this “last week of summer” thing. She can’t decide what she wants to do for her last day of summer vacation….Six Flags, Hawaiian Falls, Main Event, or IKEA. Really, IKEA??? I blame the “dream” commercial.

10.75 oz can Campbell’s Condensed Cream of Chicken Soup
1/2 cup water
1/2 tsp chili powder
1/2 tsp ground cumin seed
4 oz can chopped green chilies
15 oz canned black beans, rinsed and drained
6 oz can tomato paste
2 cups cooked chicken, cubed
6 corn tortillas, cut into strips
1/2 cup cheddar cheese, shredded

Stir soup, water, chili powder, cumin, chiles, beans, tomato paste, chicken and tortillas in a large bowl. Spoon the chicken mixture into an 8×8 baking dish. Top with cheese. Cover with foil. Bake at 350 degrees for 25 minutes.

Servings: 6
Calories 477
Fat 9.4g
Carbohydrates 65.2g
Fiber 13.9g
Nutrition Grade A

Today’s Leopard Print Find: Tango Chef Hat (oh I need this!!) …

Chicken Enchiladas


The girls had a bit of a dilemma yesterday. They have all these girl Lego Friends and one boy Lego Friend and “boys don’t belong with Lego Friends”. So after many scenarios they decided to let him stay in case they need an exterminator. Boys have it rough in the house full of girls. At least Johnny has another guy in the house now.

My normal camera lens decided to stop working so I’m only able to use my big lens. Let me tell ya, it’s not easy taking food pictures with a 12 foot long camera lens.

These were good!!! I had really been wanting enchiladas. I saw this sauce at the store and decided to try it because it was green so it had to be healthier. It tasted healthier too!

2 cups chicken broth
1/4 teaspoon salt
1/4 tsp chili powder
1 onion, quartered
1 pound chicken breasts, boneless & skinless
3 oz Monterey Jack cheese, shredded
3 oz reduced-fat extra-sharp cheddar cheese, shredded

2/3 cup fat free milk
1/4 cup egg substitute
1/8 teaspoon salt
16 oz Ortega Green Taco Sauce
4.5-ounce can chopped green chiles, undrained

Other Ingredients:
8 (6-inch) corn tortillas

To prepare filling, place broth, salt, chili powder and onion in crock pot on low for 6 hours (high for 4).

Remove chicken from crock pot and shred when cool. (I just use the onions for flavor and discard them, but you could chop them up and mix in with the chicken if you are an onion fan)

Preheat oven to 375 degrees. Spray baking dish with cooking spray.

Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

To prepare sauce, place milk, egg substitute, salt, taco sauce and chilies in a blender; blend until smooth.

Fill a medium skillet with 1 inch of water; bring to a simmer. Dip tortilla in water using tongs.

Spoon 1/3 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat with remaining tortillas and filling.

Pour sauce over enchiladas.

Bake at 375 degrees for 20 minutes.

Sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheese melts.

Servings: 8 enchiladas
Calories 293
Total Fat 12.2g
Total Carbohydrates 18.3g
Dietary Fiber 3.2g
Nutrition Grade B

Today’s Leopard Print Find: Jessica Simpson Tote