Beef Enchilada Cups

I'm always on the lookout for new dinner recipes that are cheap, quick, and easy, and I came across this one  on Pinterest. It's a recipe for Chicken Enchilada Cups using won ton wrappers, and it looked delicious. I picked up a roasted chicken from the grocery store so all I would have to do is shred it up and I used store bought enchilada sauce. So, this recipe took less than 30 min and it was really tasty.

A few nights later, I made the recipe again with my own twist. I used beef instead of chicken and added a few extra ingredients. This is my version of Beef Enchilada Cups:

Beef Enchilada Cups 

original recipe here

• 24 won ton wrappers
• 1 lb extra lean ground beef, browned and drained
• 3 tbsp chopped fresh cilantro
• 1 can Rotel tomatoes, drained
• 1 can enchilada sauce (or use about 1/2 cup homemade enchilada sauce)
• 1 cup shredded Mexican blend cheese
• 1 to 2 green onions, sliced thin 

Preheat oven to 350 degrees Fahrenheit. 

Press won ton wrappers into the cups of a mini muffin pan. Make sure the edges of the won ton wrappers do not fold in or you won't be able to add you filling later. Bake for 7 min. 

While won ton wrappers are baking, mix together ground beef, cilantro, Rotel tomatoes, and enchilada sauce. Remove won ton cups and add beef mixture, evenly dividing filling between all the cups. Add a pinch of shredded Mexican blend cheese to the top of each up and bake another 6 or 7 min. Cups are done when the cheese is melted and the edges of the won ton cups are just beginning to brown. 

Remove cups and top with a few slices of green onions. You can also top with other garnishes like sour cream or salsa. 

Enjoy!

National Tortilla Chip Day

I loooove my crock pot! Actually, I love cooking with my crock pot so much, I have 2 so I can use them 2 nights in a row even if I don't get around to doing the dishes the first night. So, to celebrate National Tortilla Chip Day tomorrow, Feb 24th, I'm sharing a delicious recipe for the crock pot and, of course, a homemade tortilla chip recipe.

My Crock Pot Chicken Tortilla Soup recipe is so easy and simple. It also uses ingredients that you probably have in your kitchen right now.

Ingredients:

First take your chicken and put it in the bottom of your crock pot.

 

Next, add your Rotel, whole kernel corn, and black beans. Coarsely chop bell pepper and onion; add these to the crock pot.



Add minced garlic, chili powder, and chicken broth. Stir to combine, then cover and cook on high 4 hours or low 8 hours.

After the soup is finished cooking, remove the chicken breast with a slotted spoon, place on a cutting board, and shred it. The chicken should really just fall apart as you shred it.

Return the chicken to your crock pot, ladle into bowls, top with cheese/ sour cream/ tortilla chips (I used my homemade chips), and enjoy!

 

Crock Pot Chicken Tortilla Soup

Ingredients:

• 1 lb chicken breast
• 15oz can whole kernel corn, undrained
• 1 can Rotel tomatoes, undrained
• 1 can black beans, drained and rinsed
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 2 cloves (about 2 tsp) minced garlic
• 1/4 tsp chili powder
• 4 cups chicken broth
• 1 tsp salt
• Toppings: tortilla chips, shredded cheese, sour cream, whatever you like!

Directions:

Layer chicken breast on bottom of crock pot. Add next 9 ingredients to crock pot and cook on high for 4 hours or low for 8 hours. After cooking, remove chicken breast and place on cutting board. Shred chicken and add back to crock pot. Ladle soup into bowl, top with desired toppings, and enjoy!