Slow Cooker Chicken Enchiladas

This recipe is easy and delicious!

What you will need:
2 boneless, skinless chicken breasts (I used frozen)
1 jar of salsa
1 can of chicken broth
4 corn tortillas (quartered)
1.5-2 Cups of shredded cheese (Cheddar and Monterey Jack work well)
Enchilada sauce (I use Trader Joe's brand)
A small loaf pan

What you will do:
Put the two frozen chicken breasts in your slow cooker and cover with the salsa and chicken broth.  Cook on low for 7-8 hours (or high for 5-6 hours).  When it's done cooking, shred the chicken with two forks.
In the small loaf pan, ladle a little of the liquid from the slow cooker into the bottom of the pan.
Add one whole tortilla (quartered) to the bottom of the pan and cover with chicken.  Sprinkle on about 1/4 of the cheese and then drizzle on about 1Tbsp of enchilada sauce.  Repeat this 3 more times.
Add a little more of the extra liquid to the top and bake at 350 for 30-40 minutes until the cheese is melted and bubbling along the sides of the pan.
Add some extra enchilada sauce on top and serve hot.  Garnish with sour cream or Greek yogurt.

Potato Tacos

I thought for my first entry I would do something that was near and dear to my heart: Potato Tacos.

It is possible that some of you may have never heard those two words put together in such a way, but let me assure you that these are akin to a religion in San Diego. Finding the real deal can be difficult, but the search is well worth the reward!

For the potatoes:

6-8 medium potatoes (I prefer red skin or Yukon Gold. NO RUSSETS!)

3-4 Tbsp oil: Canola or corn are good due to their high smoke points.

1 tsp rosemary

1 tsp Thyme

1 tsp Savory

Salt

¼ cup Greek yogurt

Toppings:

1 Can refried beans (whichever you like)

Hot sauce (which ever you like)

1 tomato

Mexican white sauce (Click HERE for the recipe)

6-8 flour tortillas

Cheese (jack, pepper jack, queso fresco, queso blanco, or a Mexican blend)

Directions:

Begin by making your Mexican white sauce early - an hour before is OK, the night before is better. Also, I like to add a little crushed red pepper to the recipe above.

Chop the potatoes into bite sized pieces; put them in a large pot with enough water to cover them by 1”; add a healthy amount of salt (think pasta water here) and bring to a boil. Allow to cook for until the potatoes are fork tender. Drain the potatoes and heat your oil.

When the oil is hot (but not smoking) add 2/3 of the cooked potatoes to the oil. Toss once and add your rosemary, thyme and savory. Toss again and allow to cook for an additional 10-15 minutes, tossing occasionally. The potatoes should develop a crispy brown skin.

Mash the remaining 1/3 of the potatoes while still hot and add the Greek yogurt. You can add pepper here if you want, but I like them just like this. You don’t want to overdo it on the spices with the massed potatoes because the pan fried potatoes are going to be very flavorful. These are more just about the hint of tartness (from the Greek yogurt) and texture.

Dice your tomato, heat your tortillas, and serve.