Crock Pot Chicken Tortilla Soup

I am a busy mom of 3.  I absolutely LOVE to cook but there are days when I definitely want something easy.  Many nights, we have some sort of sport or event.  On these nights, I throw this together in the crockpot before I leave in the morning and when I get home, dinner is just about finished.  This is probably our most used recipe around our house.  Our kids love it and it is oh so easy and delicious!!!


Chicken Tortilla Soup

Place in crock pot for 4-6 hours:

4 chix breasts

24 oz. chix broth

1 can mexicorn

4 oz. rotel
1 pkg. taco seasoning

1 can cream of potato soup

2 tsp cilantro

30 min. before serving: remove chix breasts and shred and place back in crock pot. add 8 oz. cream cheese. when you serve: put fritos in bottom of bowl, pour soup on top of fritos, top w/more cilantro and shredded cheese!

Honey Lime Enchiladas

Courtesy of my friend Grayce!

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.