What's Cookin' Good Lookin'?

When I signed the lease for my apartment, I immediately thought of cooking. I was (fortunately) on the meal plan for the first two years of college so I didn't have to worry about cooking for myself.

Now I live with my brother. And he doesn't cook.

Sooooo I've been finding recipes on Pinterest like nobody's business.

This past week, I made a pizza pasta toss and chicken enchiladas.

Both of which were delish.

I don't have a picture of the pasta, but you can see it here.

{This is one of my favorite cooking blogs. And Cara is so sweet!}

Here are the enchiladas I made:

They were soooo easy to make. I'll even give you the recipe because I want you to share in the goodness. As Zeb likes to say, they're tacos on steroids.

Chicken Enchiladas in a Crockpot

Ingredients:

• 1 package of chicken tenderloins (the precut strips)---I used about 8-10 strips
• 2/3 of a jar of salsa (I used Medium)
• 1 can of Enchilada sauce (I used 10 oz jar of Old El Paso)
• 1 package of soft taco shells
• 1 package of shredded cheese (I used the Mexican blend)

Put the chicken tenders, salsa, and about 1/2 cup of water in the crock pot on high for 3.5-4 hours. Take the tenders out and shred them with 2 forks. (They will be very easy to shred.) Add the shredded chicken back to the crock pot and add 1/2 the can of Enchilada sauce. Stir all ingredients and let them simmer for a few minutes. 

Preheat the oven to 350 and fill each taco shell with the chicken and top with cheese. Roll the shell up and place the seam side down in a baking dish. Once all your enchiladas are filled and in the dish, top with the rest of the enchilada sauce from the can (and you can add the sauce from the crock pot). Smother with the shredded cheese.

Bake at 350 for about 20 minutes or until all hot and bubbly!

Y'all these were sooo good! Later that night, I noticed Zeb had left me a message on our chalkboard:

So sweet! I will definitely be making these again.

Have you tried any new recipes lately? I'd love to hear about them!