We have had a really busy week and I have some pics and video that I will upload this weekend. I cannot believe Easter is creeping up so fast. Colton, Bryson, and Chey will be up here for that, so we are looking forward to some family time. I am amazed that life just seems to fly by faster and faster.
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, but I sure love her recipes! We tried this one earlier this week. I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Kira thought it was a tiny bit too spicy (good thing I didn't make the original recipe). Kate and I loved it!!!
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1 comment:
That does sound good, easy and pretty healthy. I will have to try it!
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