I am adding a few Mexican recipes here! They are delicious, and they are easy! That is the best part!  We need to get dinner done, and move on to other things, like basketball practice and homework. We also look forward to catching up on our favorite shows.  Have you seen "This is Us"? I would say that is our new favorite show!






Crock Pot Spicy Enchilada Stack is delicious! I took it to work, and it was a hit! A friend at the flower shop in town was too busy for lunch, so I ran lunch over to her! She loved it, too!



Brown ground pork with a chopped onion on the stove in a large skillet. Drain excess fat after pork is browned.  Add black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce (set back 1/2 cup for later) to the skillet and stir.



Spray your crock pot with a nonstick spray.  Depending on the size of your tortillas, it could take one or two to line the bottom of the slow cooker.  Add 1/3 of the ground pork mixture, add 1/2 cup cheese.


Repeat with the next 2 layers. Top with tortilla, enchilada sauce and cheese!







Crock Pot Spicy Enchilada Stack
PRINT RECIPE

1. Brown ground pork in a large skillet over medium heat with a chopped onion. Drain excess fat.
2. Stir in black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce.  Keep ½ cup enchilada sauce back.  
3. Coat inside of crock pot with nonstick spray.  Depending on size of your tortillas, place and cover the bottom of the slow cooker.  Spread ⅓ of ground pork mixture over the top. Sprinkle ½ cup cheese.  Repeat next 2 layers, top with remaining tortilla, enchilada sauce and cheese.
4. Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.
5. Garnish with avocado, tomatoes or cilantro.

Shared on:

I had so much fun making the Crock Pot Chicken Enchilada Soup.  I love all the flavors that came together and look at all these colors. 




I witnessed a beautiful sunset this weekend.  It was hard to capture the colors within the picture.  The beginning of November, and we have had beautiful weather! There is no record freeze yet, either.







The temps may still be warm, but I have been craving soup.  I wanted to try a new recipe for the family.  Chicken Enchilada Soup is perfect!


This was an easy recipe to put everything in the crock pot and let it cook all day.  The flavors came together perfectly!

I placed the chicken breasts in the bottom of the crock pot. If you want the chicken to cook faster, cut the breasts in to smaller pieces.

I then added the enchilada sauce (add hot if you want!),  the green chiles, black beans (drained and rinsed). Instead of using canned corn, I added a bag of our frozen sweet corn from this summer and my own jar of stewed tomatoes.  Add the chicken stock, garlic, salt and pepper to taste and chili powder or taco seasoning.



When it's time to serve, add your favorite toppings.  You can add more kick to it at the end. I used Frank's Hot Sauce in my soup.

1. Add add all ingredients to the crock pot and stir.
2. Cook high for 4 hours or on low for 6-7.
3. Make sure chicken is thoroughly cooked
4. Remove and shred chicken.
5. Serve with additional toppings if desired.

I linked up this recipe:
Watcha Crockin' Week 16
The Country Cook Weekend Potluck
Meal Plan Monday #37