Crockpot Chicken Enchiladas

I don't have a picture for this one yet because we were so hungry that I didn't even think of taking a picture before digging in. This recipe comes from my friend and co-worker Carin. This is her infamous potluck dish, everyone asks her to bring it when we have a potluck. I didn't add or delete anything from this recipe because I like it just the way it is :) Enjoy!


Ingredients:

1 – 1 ½ lb meat cooked (ground hamburger, ground turkey, chicken, sirloin…)
1 small onion chopped
2 cans cream of something soup
(I normally use Cream of Mushroom w/ Roasted Garlic & Cream of Chicken w/ Herbs)
1 can original Rotelle tomatoes
(Use whichever heat level you want – Mild, Original, or Hot)
1 small can chopped green chili’s
8 oz. sour cream
Pepper to taste
2-4 cups of shredded cheddar cheese
(Original recipe calls for 2 cups – I always use much more)
8-10 large flour tortilla shells


Directions:

Cook meat and cut into bite size pieces. Add onion and cook a little more until onion is tender. Season with pepper. Add soups, tomatoes, chili’s and sour cream. Mix well.

Spray crock pot liberally with Pam cooking spray. Layer like lasagna:
1/3 of the tortilla shells ripped into small pieces
1/3 of the meat mixture
1/3 shredded cheese
Continue until all ingredients are used.

Cook on low heat for 4 hours

Ginger Chicken

So I have never used ginger root in any cooking before and now in the last week I have used it in 3 or 4 dishes!!! Here you go KT the recipe I was telling you about last weekend!!! You can use beef, chicken or pork in this recipe. So far we have used chicken thighs and beef and both have been amazing!
I got this recipe from my friend and boss, Emily. She never gave me exact measurements and I didn't measure anything when I made it either but I will try to give you approximate measurements to go off of but it will depend on how many you are cooking for....

Ginger Chicken(Beef or pork)
1 lb. or more of bite size chicken or thinly sliced beef or pork
Ginger root (about half of a medium sized root) slice it thinly and then julianne the slices
Oil (I used canola)

Sauce:
1/2 cup or less of soy sauce
1 teaspoon of oyster sauce
1 teaspoon of sugar

Place a small layer of oil in a saute pan and place on high heat. Once it is hot place ginger in pan and fry until golden brown. Pull out ginger and place on paper towel to get rid of extra oil.
Place meat in pan with the oil and cook on medium heat until done. While meat is cooking mix together sauce ingredients above in a small bowl. When meat is done place ginger back in pan with meat on medium heat and poor sauce mixture over meat and ginger. Stir and cook a little longer for flavors to come together. The meat and ginger should soak up most of the sauce. Serve over white rice and ENJOY!