That’s A’lotta Enchilada

About a week ago, I made some crockpot chicken enchilada soup. πŸ™‚ Yep.
It was, by far, the easiest recipe I have ever made. How, you ask? Because – like most crockpot recipes – you almost literally just toss everything in and press “Cook” (so to speak.)
There is some chopping involved, needless to say, but that truly is the hardest part (and I wouldn’t call it hard.) The other hard part is saving enough for leftovers. πŸ˜‰

The recipe came from a blog called “Gimme Some Oven,” found here:

The amazing part is not how easy it is, but how incredibly delicious it turns out to be when it’s done! I must stress, the garnish I used really did make the soup. I don’t think it would have been half as tasty without it. The recipe on the blog will recommend a variety of things to garnish the soup with. I’ll mention what I used further down.



Now bear with me a minute while I head down a small artists’ rabbit hole.
I wanted to show you all a snazzy picture of the ingredients beautifully lined up together just like the woman in the blog did it – and it worked very well, until I foolishly poured the enchilada sauce into the mix. 😦 Bye bye, awesome presentation. You see now why I love cooking: it fuses with my artistic half, and will sometimes end up with visually pleasing results. XD

And finish. :)

And finish. πŸ™‚

There you have it! This recipe is so simple, I really can’t say much beyond that it tastes incredible. ^_^

As for the garnish, just in case you can’t deduce what I used in the photo, here’s what I added:

– Tortilla chips, cracked into bits
– Avocado
– Four cheese Mexican, shredded (at least I think that’s the name. You’ll know it when you see it in the cheese aisle.)
– Cilantro

Go ahead and add what you want, but I personally vouch for this garnish!

I should probably add that it’s best to cook it on the low setting, as the recipe suggests. I made the mistake of changing the heat to medium a little over halfway through, and the chicken was a bit tough. If you want the meal done faster, it’s entirely possible to put some ready-baked store-bought chicken in toward the end, instead of using raw chicken from scratch.

Other than that, this meal is heart-warming, tasty, and easy to prepare. Even the leftovers didn’t last long. And, as always, it makes a great dish for a cold winter night. πŸ™‚ Hope you enjoy!


Delicious “Cold Night” Bake

I’d like to share one of my favorite recipes I’ve found on Pinterest so far – a bake called “Lazy Sunday Casserole.” πŸ˜€

I’ve actually tried this one three times, changing up a few things for each round (and, in all honesty, the way I made it the first time is the best.)
This is a super-tasty, super-easy meal, and perfect for a cold night (as the title suggests.)

The credit goes to a woman named Kay, who hosts an awesome blog at “Kayotic.”

The cool thing about this recipe is that there are almost no rules. Although I would say that potatoes and sausage are a must, you can virtually put anything you like in it!Β The original recipe calls for bell peppers, but having tried it with and without, I have to say I prefer it without (the last time I made it, however, I did put in bell peppers to give the dish some color.)


Aidells’ Italian style chicken sausages with mozzarella are pretty tasty in this dish, but my all-time favorite meat to use are the regular Saag’s beef sausages (and I believe they come with garlic. Best ever!)

I’ve never been one to shy away from a lengthy and complicated recipe – but neither do I object to ones that are simple, as long as they are tasty. πŸ™‚ This one, like I said, is incredibly easy: the gist of it is that you basically chop everything up and pop it in the oven for an hour. But please do take a look at the recipe in the link above for details (which, obviously, are required.) It does come with a nice little sauce you pour over the bake, which is not optional (unless you enjoy your food more bland than flavorful.)


Ready to go in the oven!

Sadly, it took me my third try at this recipe before I decided to put tinfoil at the bottom of the baking dish. πŸ˜› Turns out this particular one is a bear to clean afterword.


And there, you’ve got the finished product. πŸ™‚ Which tastes much better than it looks, I promise you!

Like I said, the fun of this is that you can add whatever suits your fancy. I haven’t been too much of a pioneer with this, so on the whole, I stick to the original recipe (minus putting in the bell peppers.) Funnily enough, because my mom and I differ so much in our tastes, she said the bake was a little too dry the first time. Third time I made it, she loved it and said it was “just right,” but in my opinion it was a little too moist. I preferred it more dry, because it gave the sausages a nice firm skin to crunch on. So, do whatever you think is best, as far as how dry or moist you want this to end up. I think putting the tinfoil over it while it’s baking helps with the moisture. I don’t know, I won’t speculate on it – I’m no chef.

Also, it makes pretty good leftovers.

Hope you enjoy!