Savvy with Abbie

This Slow Cooker Enchilada Casserole was just the recipe we needed this weekend. This weekend was calm, relaxing and stress-free. We watched a lot of Netflix and just hung out. Kevin and I made Chili Cheese Dogs Friday night so I decided to make this enchilada last night. It was super easy and we only used 4 ingredients! The original recipe was from The Magical Slow Cooker which is one of my favorites for slow cooker recipes! The only difference from her recipe compared to ours was we didn't add olives and we adjusted a few measurements. Keep in mind that our recipe is only based on two people and there were so many leftovers! Ingredients: - 3 boneless, skinless chicken thighs - 12oz can of Enchilada Sauce - 8 corn tortillas - 2 cups grated cheddar cheese/mozzarella cheese Directions: Put the chicken thighs and enchilada sauce in a slow cooker and cook on high for 4 hours. Shred the chicken with 2 forks in the slow cooker. Cut the tortillas into strips and add to chi

It has been awhile since I have  made a blog post about food. There are a few reasons for that. I am either cooking normal food (haha) and nothing outrageously worth writing a blog over, I have been working more which equals less blogging time, and, starting now, I am really wanting to start eating healthier. We all say that though, right? Sometimes we just have to eat the carbs. We made this recipe last night, it was a little messy but pretty delicious. It doesn't help that I accidentally bought HOT Enchilada Sauce instead of Mild so my mouth was burning almost the entire time. Jace said this was the best food I ever made but then only ate a quarter of his burrito because it was too hot. Kevin is the only one who loves the heat. So if you don't like heat, I suggest buying the mild enchilada sauce ;) The original recipe can be found through DELISH here . We definitely made some changes and our recipe is below. If you try this recipe, let me know in the comments below! I wou

Tonight's dinner was Baked Chicken and Sour Cream Enchiladas. I prepared the Chicken in the crockpot about three hours before. I mixed it with Beef Broth, 1/2 Enchilada Powder Packet and one Onion Powder Packet and cooked it on High for 3.5 hours. Once it was done, I took it out, used two forks to shred the chicken and then mixed it with the ingredients below. The initial recipe can be found HERE . Ingredients: Two medium boneless chicken breast (shred beforehand) 1/2 enchilada powder packet Onion powder (as much as you would like, I did about 2 tablespoons) 1 1/2 cup sour cream 2 cups beef broth 1 1/2 cups Cheddar Cheese 7-8 flour tortillas 2 (10 oz) cans of Enchilada Sauce (we did mild) Directions: Once chicken is done and you shred, preheat oven to 350 degrees. In a large bowl, add chicken, onion powder (as much as you would like), sour cream and one cup of cheese. Fill 7-8 tortillas with mixture. Take one can of Enchilada Sauce and put at the bottom of a ba

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t