Chicken Enchilada Soup

Crockpot OR Stovetop Chicken Enchilada Soup

3 large chicken breasts, boneless, skinless, diced
3 cups chicken broth
1 green bell pepper, finely diced
**or any colored pepper works here - I used a red one today!
1 small sweet onion, finely diced
2 cans (15 oz can) black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
2 cups corn
¾ cup Wildtree's Tia Rosa's Red Enchilada sauce

Place all ingredients in soup pot or crockpot. If cooking stove to slowly bring to a rolling boil then turn on low & simmer for about an hour before adding  8 oz cream cheese/Neufchatel or Vegan version. If making in the crock pot -cook on low for 5-6 hours or high for 3-4 hours & add the cream cheese right before serving. **Try not to boil after adding cream cheese as it may curdle. 

Authentic Enchiladas

One of my favorite family recipes for years has been chicken and turkey enchiladas. In the last couple of years, however, it became almost impossible to find an enchilada sauce without MSG – then along came Wildtree to the rescue!


ENCHILADAS
Serves 4:
You can use shredded chicken, ground turkey or ground beef for these. Also, you can add steamed brown rice and beans if you want.

1 tablespoon Wildtree Natural Grapeseed Oil
1 pound lean ground beef, ground turkey or shredded chicken
½ tablespoon Wildtree Adobo Seasoning (if you add rice and beans – you will want to increase this to taste)
1 bottle Wildtree Tia Rosa’s Red Enchilada Sauce
2 tablespoons chopped fresh Cilantro
2 cups shredded chedder cheese
8 6-inch flour or corn tortillas.
Preheat your oven to 400 degrees and grease a small baking dish with grapeseed oil.
Saute’ your meat of choice in the grapeseed oil. Add the Adobo seasoning. Transfer meat to a large bowl (add the beans and rice at this time if desired). Add ½ cup Enchilada sauce, chopped cilantro and 1 cup of the cheese.
Warm the tortilla shells in the microwave. Top each tortilla with ¼ cup of the mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake until cheese melts and enchiladas are heated through – about 15-20 minutes.