Cheesy White Chicken Chili

We got hit with a winter storm yesterday & having a big bowl of this hearty soup was the perfect way to stay warm with the ice & snow coming down! Leftovers were just as good today after playing out in the snow!

Cheesy White Chicken Chili

2 boneless skinless chicken breast

2C chicken stock

1 can corn - drained

2 cans great northern beans - drained

1 (4oz) can chopped green chiles 

1T chili powder

1tsp cumin

1/2tsp cayenne pepper

1T dried cilantro

1 1/2tsp garlic powder

1/2c heavy whipping cream

1/2lb Velveeta - cubed

Tortilla chips, sour cream & shredded pepper jack cheese for garnish

In a large crockpot add the chicken, stock, corn, beans, & seasonings. Cook on low for 6 hours. Remove the chicken & shred with a fork. Return to the crockpot. Add the whipping cream & Velveeta. Cook for another 1-2 hours, stirring occassionally until the Velveeta is melted. 

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Bavarian Pot Roast & Baked Garlic Green Beans

I love reviewing recipes for Taste Of Home magazine! They are always winners!! These 2 recipes were no exception! An easy throw together slow cooker (just add all ingredients to the slow cook, cook on low for 6-8 hours) main dish & the side dish comes together in under 20 minutes! Our whole family really liked this. The cinnamon in the roast adds great flavor. I also added a couple tablespoons of bacon bits to the green beans, which gave them a nice smoky flavor.

http://www.tasteofhome.com/recipes/baked-garlic-green-beans

http://www.tasteofhome.com/recipes/bavarian-pot-roast

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Green Chile Chicken Enchiladas

This was such a super easy meal to make!! It has a bit of a bite but it's not spicy at all. I used jalapeño cheddar tortillas for extra flavor. 

Green Chile Chicken Enchiladas

2 boneless skinless chicken breast - cooked & shredded

1 (4oz) can chopped green chiles

1 (28oz) can green enchilada sauce

3/4c sour cream

2c shredded pepper jack cheese

10 flour tortillas

In a large bowl mix together the chicken, green chiles, 1/2c of the enchilada sauce, the sour cream & 1/2c of the cheese. Evenly divide the chicken mixture onto the tortillas. Roll up & place in a 9x13 baking dish. Pour the remaining enchilada sauce over top. Bake at 350* for 15 minutes. Sprinkle with the remaining cheese & bake an additional 15 minutes.

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