Friday Recipe: Slow Cooker Chicken Tinga

I changed this Slow Cooker Chicken Tinga a little because to me the purpose of a crock-pot recipe is to ignore it until the meal is finished. So I cut my chicken into smaller pieces and didn't shred it. May defeat the purpose of (or my understanding of) Tinga, but I use my crock-pot for when I'm not home so I have a ready made meal when I do get home!

It also makes me think of alternatives, such as just adding chili powder and red pepper. I'll have to play around with it.

Prep Time: 15 Minutes Cook Time: 2 Hours 45 Minutes

Ready In: 3 Hours Servings: 18

Ingredients:

4 skinless, boneless chicken breast halves 1 onion, chopped 1 (15 ounce) can tomato sauce 1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded 2 fresh jalapeno peppers, seeded and

chopped 2 cloves garlic, minced 1 teaspoon ground oregano 1 teaspoon ground cumin 1 teaspoon chili powder 1/4 teaspoon red pepper flakes 3/4 (1 pound) chorizo sausage

Directions:

1.	Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
2.	Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
3.	Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
4.	Cook on Low for 45 minutes to 1 hour.

• From the original poster: Cooking times are approximate. My large slow cooker cooks very fast and the chicken only takes 2 hours. Your cooking time may vary.

Friday Recipe: Enchiladas

All Recipes had a bunch of Cinco de Mayo. And while I don't celebrate that per se, the food is always worth making! Because enchiladas...yum.

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients
2 pounds lean ground beef
1 large chopped onion
1/8 teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Nutritional Information
Amount Per Serving Calories: 755 Total Fat: 46g Cholesterol: 150mg