Crockpot Ranch Chicken Tacos

Sure, you could fry some hamburger or ground turkey in a skillet. Or... you could pop these few ingredients into the crockpot and have something a little tastier that you might get at your local Mexican restaurant...

It's good, you won't be disappointed. So try it. Enjoy!

CROCKPOT RANCH CHICKEN TACOS

Servings: 1

Nutritional Information:

WW Points Plus: 1+/oz of chicken, 1+ for 1/4 serving of sauce, 2+ for tortilla(s), 2+ for cheese, 2+ for avocado = about 5-9+ (depending on what you put in your taco)

Note: Nutritional information below is for the sauce only (1/4 serving)

Ingredients:

• Boneless/skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1/2 packet Ranch mix
• 1/2 packet (I only used 1 TBSP since I don't like "spicy") low-sodium taco seasoning
• Your favorite taco/taco salad toppings!

Directions:

1. Combine all ingredients in a small bowl and pour into a crock pot with a few chicken breasts.
2. Let cook on low for about 3 1/2 hours.
3. In the last 15 minutes or so of cooking, use a spoon or fork to pull apart the chicken. 
4. Allow it to cook a little longer and enjoy!

Chicken Enchilada Bake

So I saw this recipe using Rotel, tortillas, and Cream of Chicken soup, and then I had a brilliant idea... what if I turned my Nana's Chicken Enchilada recipe into a quick and easy dish without any frying, messy hands, or rolling of chicken falling out of the wrapped tortillas? And that was when my concept of a Chicken Enchilada Bake was born. I will still admit that my Nana's real enchiladas are still top-notch, that will probably never change. But this dish was a TON easier to make and clean up afterwards (and the taste was pretty stellar as well)! And when it comes down to it, I'm all about the simplicity in cooking as well as the taste. This dish succeeded on both fronts, so it passes my test for a wonderful recipe. Enjoy!

CHICKEN ENCHILADA BAKE

Servings: 4

Nutritional Information:

WW Points Plus: 10+ for 1/4 dish

Ingredients:

• 12 corn tortillas
• 2/3 can Healthy Request Cream of Chicken soup
• 1 can Old El Paso Mild enchilada sauce
• 1 lb pulled chicken (or a rotisserie chicken breast cut into pieces)
• 1 c WW Mexican cheese (1/2 c for inside dish, 1/2 on top)
• Tomato, sliced

Directions:

1. Preheat oven to 350°F.
2. Cut tortillas into small length-wise strips and set aside.
3. Combine an entire can of enchilada sauce with some of the can of cream of chicken soup (enough to add thickness) in a bowl and set aside.
4. Slice a tomato (or more depending on how much you like them) into small chunks and set aside.
5. Place the tortilla strips into the bottom of the pan, enough to create a bottom layer.
6. Next, add some of the pulled chicken on top of the tortillas and coat it with the soup/sauce mixture, adding some of the cheese.
7. Repeat the layering process until you have reached the top of the pan.
8. On the top layer, cover with tortilla strips and a little bit of sauce.
9. Let cook in the oven for about 35 minutes before adding 1/2 c of cheese to the top of the dish and allowing it to cook for an additional 5 minutes (or until cheese is slightly melted).
10. Enjoy!

Now who could pass up on something as delicious-looking as this?

Nana's Chicken Enchiladas

I don't know about you, but there's just something good about having Mexican food at the end of the week (maybe it's my subconscious desire for a nice margarita). So, I present to you my Nana's recipe for chicken enchiladas (albeit changed slightly to be a tad healthier). Of course they are delicious. My mouth is watering again just looking at a picture of them!

NANA'S CHICKEN ENCHILADAS

Servings: about 12

Nutritional Information:

WW Points Plus: 9+ for 2 enchiladas, 13+ for 3 enchiladas

Ingredients:

• 12 corn tortillas
• 1 can Old El Paso Mild enchilada sauce
• 3 cups WW Mexican blend cheese
• 1 lb (rotisserie) chicken breast meat, shredded
• 4 tsp (or as much as needed) extra virgin olive oil
• Crisco (as much as needed)
• Optional: Rice-a-Roni Mexican rice, avocado, salsa, etc

Directions:

1. Place cheese into a large bowl and set aside.
2. Cut chicken breasts into small chunks if not purchased pre-shredded. Using a food processor or chopper, finely chop chicken and place aside in a large bowl.
3. In a wide/flat bowl, pour one can of enchilada sauce.
4. Coat large glass or foil cooking pan with Crisco to prevent enchiladas from sticking to pan.
5. Fry corn tortilla in a stove pan with olive/canola oil, flipping until well coated.
6. Dry excess amounts of oil on the tortilla using a paper towel before coating it in enchilada sauce on both sides. Place the side with the bubbles facing up on another plate.
7. Fill middle line of the tortilla with about 3 spoonfuls of chicken and slightly less than 1/4 c cheese.
8. Roll the enchilada three times over and place in cooking pan.
9. Place any excess chicken, cheese, or sauce on top of the enchilada.
10. When pan is filled with enchiladas, cover with a gracious amount of sauce/cheese on top.
11. Cook in the oven for about 15-20 minutes on 350°F. 
12. Serve with salad, vegetables, Mexican rice, or sliced avocado.
13. Enjoy!