Crock pot meals are the best…easy with so many options. I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago. This recipe sounded very similar but with the addition of cream cheese. YUM!
I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for. It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!
CROCK POT CHICKEN CREAM CHEESE CHILE
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
Stir to combine, then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer. I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals. Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.
This dish is so easy and so tasty….my mouth is watering. My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner. Only three ingredients. Can you believe it? You won’t be disappointed!
GREEN CHILE PIE
7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
Grease a pie plate. Spread chiles in bottom of pie plate. Shred cheese and spread over the chiles. Beat 4 eggs and pour evenly over the cheese.
Bake at 275 degrees for 1 hour. Cut into wedges or squares and serve with any of the following: salsa, sour cream, fresh cilantro, guacamole.
My mother made a very mild, traditional Midwestern tomato chile. As a child, I was not fond of the chili because of the perceived HUGE tomatoes chunks my mother would add from her stash of home-canned tomatoes. How I long for her homemade red chile now.
In my late 20s, I moved to Arizona and then settled in Colorado and was introduced to green chile. Trust me, in Iowa, the spiciest thing you would come across was a pickled pepper! Green chile sounded like red chile gone bad until I tasted it. Oh my gosh, it was a spoonful of heaven upon any burrito, relleno, or enchilada that came my way.
I love the smell of fresh roasted chiles at the Farmer’s Markets in the fall. I can peel and eat them fresh and warm and if any are remaining, I use them in green chile or freeze them (after peeling and seeding) for future use.
One of my favorite green chili recipes is:
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion, cut into large chunks
2 cloves garlic, minced
salt and pepper
28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted, peeled, seeded and chopped
2 cups water
1 1/2 tablespoons flour
1/3 cup water
flour tortillas, warmed
Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned.
Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes.
Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened.
Cover and simmer for 15 minutes. Serve with warm tortillas or freeze.
Enjoy a nice bowl of chile with a warm tortilla or use it as a sauce for enchiladas, burritos or chile rellenos.