Crock Pot White Chicken Enchiladas

2 onions, chopped
2-3 cups cooked chicken, diced
1 can diced green chile
2 cans cream of chicken soup
1 can corn, undrained
1 can black beans, undrained
1 t salt
1 t cumin
1 t coriander(opt.)
1 t chili powder
1 t garlic
20-24 corn tortillas, cut into wedges
1/2 cup milk or water, if needed
2 cups shredded cheese, cheddar or your favorite

Spray a large pot with cooking spray. Spray crockpot and turn on low.
Add onion and saute on medium high for 5 minutes. Add green chile and chicken, stir in seasonings. Add cream of chicken, corn, and beans, add milk or water if the sauce seems too thick. Spread a thin layer of sauce in the crock pot, then a layer of tortilla wedges. Continue layering tortillas, then sauce until you use the last of the sauce. Top with cheese and cover. Cook on low 2-3 hours, or high 1- 1 1/2 until cheese is melted and starts to bubble up.

Another Attempt to Replicate Grandpa's Chili Beans

2 pounds dry beans

2 large onions, diced

1 7oz can green chile, diced

1 can tomato sauce

1 Tablespoon ground cumin

1 Tablespoon chili powder

1 Tablespoon garlic salt

2 teaspoons ground black pepper

1/4 teaspoon cinnamon

1 or 2 Tablespoons corn starch

Water

1. Soak beans according to package directions.  Drain the liquid out.  Saute onions with cooking spray in skillet.

 2. Place beans in Crock-Pot with onions and chiles and about 11 cups water, set it on high. Simmer without lifting lid for 8 hours. 

Pay attention: if the water starts to run out, you may need to add more boiling hot water, but try not to add too much water or lift the lid unless necessary. 

3. After 8 hours in the slow cooker, brown the ground beef with the spices and add it and the tomato sauce.  4. Dissolve one tablespoon of cornstarch in 1/4 cup water and add it to thicken.  You may need to add another tablespoon depending on the thickness desired.  Taste it and add more salt if desired.

You want it spicy?  I roasted 3 fresh jalepenos and another green chile from the garden, chopped them and added them as well.  I let them cool after roasting and peeled them wearing gloves.

Andy's Chicken(Cream Cheese Chicken)

A huge hit from the last family reunion...my cousin Andy and his wife's contribution

4 chicken breasts, cubed
1 package dry italian dressing mix
1 can cream of mushroom soup
milk(enough to fill soup can halfway)
1 8 oz pkg cream cheese
Place chicken in crock-pot with italian dressing mix. Let cook for one hour. Stir. Add the can of cream of mushroom soup, then fill the can halfway with milk and add that to the crock-pot. Stir. Cut up the cream cheese into a few pieces and add that to the crockpot, then cover and cook on high for 3-4 hours. Serve over rice. Serves 4.

Alternate quick cooking method: Brown chicken on stove with seasoning mix. Add other ingredients and simmer on low for 30 min.

White Chili

Olive Oil flavored Pam
1 onion, chopped
1 can green chile
3 Tbsp Flour
2 tsp garlic salt
1/2 tsp cayenne pepper(or 1T chili powder)
2 cans Great Northern beans(white beans)
2 cups(or 1 can) chicken broth
1 1/2 cups chopped cooked chicken breast
salsa(optional)
Spray skillet with Pam and cook onion until transparent. Add green chile, flour and spices. Cook and stir 2 minutes. Add beans and broth, simmer 10 minutes or until thick. Add chicken, cook until hot.Top with salsa. Can make in Crock pot. You can also use dry beans if you prefer. 3 points per cup.