Here’s another recipe a friend of mine posted on facebook this week, Cheesy Tortilla Soup. I can’t wait to try this, it looks fantastic. Nothing like a hot bowl of soup on a chilly winter day. I would pair this with tortilla chips, or possibly Mexican Cornbread. If you have a recipe you’d like to share with us, we might feature it on the blog. Send an email to email@example.com with “recipe” in the subject line. Include detailed instructions along with photos.
I meant to post this yesterday – but the boys had a friend sleep over and my whole evening got turned upside down! Here it is a day late!
My family really loves Mexican food – and since they’re all such fussy eaters I make it at least once a week. But my sweet little Caden loves Enchiladas the MOST. He asked for it on Monday this week, but we had so much going on with Karate and Youth Group and Math Olympiads that I didn’t get around to making it until yesterday night. He thanked me at least 5 times – and asked for three helpings – which made it totally worth the effort
Here’s my recipe for Easy Cheesy Enchiladas – I hope you and your family enjoy them as much as we do!
- 10-12 Flour Tortillas
- 1 lb Ground Beef
- 1/2 Onion Diced (or onion flakes)
- 1 Can Refried Beans or Black Beans
- 1 Can Rotel
- 1/3 Lb Velveeta Queso Blanco Cubed (or any kind)
- 1 Can Cream of Chicken Soup
- 1/4 C Milk
- 1 Packet taco Seasoning
- 1 4oz Can Green Chiles (Optional)
- Pre-heat Oven to 375
- Brown the beef and saute the onion together in a large skillet. Drain off excess grease.
- Turn down to simmer and stir in half the Rotel & ALL the Refried beans.
- Add 3/4 packet of taco seasoning and simmer for 10 minutes.
- In a saucepan on medium-low, heat remaining Rotel and Cream of Chicken Soup.
- Add milk, Velveeta and remaining taco seasoning
- *For an extra kick - divide a can of green chiles between the meat and the sauce while cooking. This gives it a great flavor!
- Once the meat and cheese sauce are ready, spoon your meat across a tortilla and then spoon some of the cheese sauce on as well. (Make sure to save a lot for the end)
- Roll each tortilla up and place crease-side down in an 8x11 (or 11x14) pan.
- Once all the tortillas are rolled up and in the pan, pour the remaining cheese sauce over the top, covering all the nooks and crannies.
- Bake for 20 minutes, and then remove and sprinkle cheese on top.
- Serve with Mexican rice, lettuce, black olives, sour cream, etc....
It’s been raining here for the last few days – and it’s just the perfect kind of weather for a hearty bowl of cheesy potato soup! This was the easiest step-by-step little potato soup recipe and it made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow! My kids and husband told me it was the BEST soup I’d ever made – I couldn’t believe it was such a big hit! The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER. (Like shredded carrots to give it a little vitamin kick)
- 32 oz Frozen Hasbrown Potatoes
- 4 Cups Chicken Broth (You can use Chicken boullion)
- 8oz Velveeta, Cubed
- ½ Onion, Diced
- 1 Can Cream of Chicken
- 1 Can Cream of Mushroom or Celery
- 1½ Cups Milk
- Optional Add-Ins: Minced Garlic, Pepper, Shredded cheese, Bacon bits, Sour Cream, Ritz Crackers
- Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add ½ tsp in as the onions are finishing up)
- Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
- Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
- Add cream soups and milk and bring to a boil.
- Add velveeta and turn down heat. Stir until melted.
- To serve - Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)
*If you’re a big fan of your slow cooker like I am – check out my recipe for Cheesy Potato Chicken Chowder HERE!
- 1 Pack Frozen Chopped Spinach (Drained & Squeezed well & Chopped)
- 1 13oz Can Quartered Artichoke Hearts or Frozen Artichokes (Rinsed, Chopped & Drained)
- 1 C Grated Parmesan Cheese
- 1 C Shredded Monterey Jack or Mozzarella Cheese
- ½ C Mayo + ½ C Sour cream (You can sub instead: 8oz of Cream Cheese)
- ½ Tsp Garlic Powder, or 2 Tsp Minced Garlic
- 1 TBSP of Chopped Onion or Green Onion *Optional
- Mix ingredients and place into a buttered crockpot for 1 hour on HIGH. Serve with pita or tortilla chips, triscuits, crackers or crusty bread.
Yesterday was a day that demanded comfort food (and naps! – but that’s beside the point). It was rainy & cold – in fact, we actually got some marble-sized hail for part of the day. I had kids at home sick, so I couldn’t go out to the grocery to get what I needed for chili, or chicken noodle soup, or any of my stand-by comfort food meals – so I started scouting for ideas in the fridge.
What I had was a couple chicken breasts, a bag of frozen hash-brown potatoes, some leftover Velveeta, and a couple odds and ends in the canned goods department. I decided to invent my own soup/stew/chowder (whatever you want to call it) with what was on hand – and it was a HUGE HIT! Here’s how to make an easy, tummy-warming, and God-help-us-all-fattening, slow cooker soup:
What you need:
2 Chicken Breasts (Frozen will work too – those are BOGO at Bi-Lo this week!)
1 30oz Bag Frozen Hasbrown Potatoes
1/3 – 1/2 of a 2lb Block of Velveeta *See note at bottom if you don’t have this
1 Can Cream of Mushroom
1 Can Cream of Chicken
3 Cubes Chicken Bouillion
3 Cups Water
1/2 Cup Milk
1 Tsp Minced Garlic
1/2 Onion, diced small
Optional: a few shredded carrots (I wish I’d had some to shred in there, but didn’t )
Crank your crockpot up to Low, and put items in this order: 1) Chicken Bouillion cubes, onion, garlic on the bottom 2) hashbrowns 3) chicken breasts. Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won’t dry out. Cube up your Velveeta and toss those in (You don’t want it resting on the bottom or the sides, or it might get burnt)
Let it cook on low for 4 hours. Then, take out the chicken and cut it up into chunks. Your potatoes will mostly be mush by the end – so it will be nicer to have chunks than shreds so there’s something to actually bite into. Return the chicken to the crockpot and cook for another hour on low. It’s ok if it needs to sit longer than an hour – mine sat there for 2 hours, waiting for bathtime to be finished.
*This is also the point where you’ll want to stir, taste, add more milk/water to thin it – or thicken it with some potato flakes to get it just how you like it. (I stirred in a 1/2 pouch of Betty Crocker Loaded Potato Flakes, to make it go a little further for my hoard of hungry boys)
To Serve: Ladle into bowls and top with shredded cheese & bacon bits. Voila!
This was absolutely scrumptious – and my husband and boys went back for seconds!!
TIP: If you’re don’t have Velveeta, pull out a box of mac & cheese and use the whole packet of powdered cheese. You’ll want to sub out some of the water with milk (and maybe even a little sour cream or cream cheese) to make it creamier, like a cheese sauce should be. I’ve done this – and it works out just fine!
I saw this recipe on Pinterest for Slowcooker Cheesey Potato Soup – and traced it back to the BettyCrocker website for directions. it looks so freaking delicious and exactly what i want to eat RIGHT NOW! I have a few cans of crescent rolls in the fridge from the Bi-Lo Milk/Pillsbury deal this week – so I’ll probably serve those alongside it. YUMMY!
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) chicken broth
- 1 cup water
- 3 tablespoons Gold Medal® all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces *Smithfield Bacon is BOGO at Bi-Lo through today!
- 4 medium green onions, sliced (1/4 cup)
- In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
- Cover; cook on Low heat setting 6 to 8 hours.
- In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
What is your favorite comfort food recipe when it’s cold outside?