Slow cooker inspired enchiladas

My ancestors may have come from across the Atlantic but my heart is from south of the border!



NGREDIENTS (Nutrition)
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 clove of garlic, minced
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

1. In a slow cooker combine the chicken, tomatoes, peppers, chicken broth, and cream of chicken soup and cook on low for 6 hours or high for 4 hours.
2. Remove chicken and shred
3. In a skillet, brown onions and garlic. Add chicken and 1/4 of the liquid, mix.
4. Pour remaining stock into a large stove top pot and reduce to about 2 1/2 cups, pour in the bottom of a 13X9 inch baking dish
5. Dip tortillas cream to soften, fill with chicken mixture, top with cheese, close and place seam side down
6. drizzle with enchilada sauce and top with remaining cheese
7. Cook at 350 for 25 minutes uncovered or until bubbling and cheese is melted

next time, I will use half the enchilada sauce. It was a bit too soupy for me but otherwise YUM YUM YUMMY!

Scrumptious slow cooker applesauce

INGREDIENTS (Nutrition)

• 8 apples - peeled, cored, and thinly sliced
• 1/2 cup water
• 3/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice

Combine all ingredients into slow cooker and cook on low for 6 hours.

So easy and so tasty!

Also great 1/2 apples, 1/2 pears!

Homemade Spaghetti & Lasagna Sauce

1 (28oz) can stewed tomatoes
1 (28oz) can crushed tomatoes
1 (28oz) can tomato sauce
1 (6oz) can tomato paste
2 yellow onions, 1 grated and 1 chopped
2 green bell peppers, chopped
5 cloves garlic, minced
2 Tbs white sugar
2 Tbs freshly chopped basil*
1/2 tsp dried oregano
1 cup freshly grated Parmesan cheese*
1 cup freshly grated Romano cheese*
4 Tbs chicken broth (optional)
2 Tbs red wine (optional)
1 lb ground beef

1. Blend tomatoes in blender (-or substitute can of stewed tomato with crushed or sauce) and transfer to slow cooker
2. Too slow cooker add: browned ground beef, chopped and grated onion (easiest to grate over slow cooker), pepper, garlic, basil, sugar, oregano, grated cheeses, red wine, chicken broth, and salt and pepper to taste.
3. Cook on low 8-10 hours

-A LOT of work but so worth it. I usually double the recipe and freeze some.
-* indicate ingredient I think are essential
-use tomato paste or chicken broth to thicken or thin sauce to desired consistency

Original recipe by Krista