Two things I dislike about making enchiladas:

One: Having to spend time prepping the meat and dirtying more dishes.

Two: Rolling each enchilada individually, then trying to dish them out once they’re cooked and failing, causing the insides to fall out.

Lucky for me (and you!), this recipe solves both of those problems.

The meat is prepped in the crockpot and we layer the ingredients rather than making individual enchiladas!

Win. Win.

If you liked my Green Chili Chicken & White Bean Enchilada Casserole, you’re going to love this one too!

Ingredients

Crockpot Chicken:

1 medium yellow onion, diced small
2 cloves fresh garlic, minced or pressed
1 jalepeno, minced (seeds & ribs removed or omit jalepeno together if you prefer it to be mild)
1 – 1.25 lb. thinly sliced, boneless, skinless chicken breasts
1 1/2 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. cumin
1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
salt & pepper, to taste

Place all ingredients in a slow cooker and cook for 3-4 hours on low, or until chicken is fully cooked through and easily shredded with a fork.

Once chicken is shredded, add the following ingredients to the crockpot:

1 large green pepper, finely diced
1 15 oz. can no salt added, black beans, rinsed and drained
2 C. frozen sweet corn, thawed

Stir to evenly mix everything in the slow cooker, cover, then leave on low heat while you prepare the baking dish and layering ingredients.

Casserole Layering ingredients:

1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
Small corn tortillas (I used approximately 30) you’ll have three layers, 5-6 tortillas per layer depending on how much overlap you desire
1 – 1 1/2 C. shredded, sharp cheddar cheese

Directions:

Follow directions above for cooking the chicken in the crockpot & adding the additional ingredients once chicken is shredded.

Once ready to prepare the casserole, spray a 9×13 glass baking dish with cooking spray. Preheat oven 350 degrees F.

Pour a small amount of enchilada sauce on the bottom of the baking dish and spread evenly.

Layer tortillas (5-6 tortillas), in a single layer over the sauce. They may overlap some, and you can tear to your preferred size if desired.

Next, spread 1/3 of the crockpot chicken mixture evenly over the tortillas.

Drizzle 1/3 of remaining sauce over the top of the chicken mixture.

Sprinkle with 1/3 of the cheese.

Repeat this layering process 2 more times (tortillas, chicken, sauce, cheese).
Feel free to add more cheese on the top depending on your cheese preferences!

Place the casserole in the oven, uncovered, and bake for 45-50 min or until the edges are bubbling and cheese is melted.

Serve warm and feel free to top with sour cream, green onions, or cilantro!

The post Chicken, Black Bean, & Corn Enchilada Casserole appeared first on Farm Girl Next Door.

Whoever said crockpots were only for the winter lied to you.

For real, during the summer it gets so hot that I don’t really want to turn my oven on, so what’s the appliance that can cook supper without heating up the house?

You guessed it — the good old crockpot! (I don’t have an instant pot, but that counts as an answer too.)

Not only will your kitchen stay cool, but you’ll also be able to use up a zucchini from your garden and sneak some vegetables into any picky eater’s diet.

Now that, my friends, is a winning recipe.

Ingredients:

1 medium yellow onion, diced small
1 lb. boneless, skinless chicken breasts
6 cloves garlic, finely minced, grated, or pressed
1 Tbsp. italian seasoning
1/4 C. packed, finely chopped fresh basil (measure after it’s chopped)
4-5 sprigs fresh thyme, leaves pulled from the stems and stems discarded
1/2 – 1 tsp. red pepper flakes (or omit all together if you don’t like spice)
salt & pepper to taste
1 28 oz. can diced tomatoes (do not drain)
1 6 oz. can tomato paste
1 small/medium zucchini, grated
1 1/2 C. water
1 C. quinoa, uncooked
2 bay leaves

1/4 C. grated parmesan cheese
1/2 C. grated, part-skim mozzarella cheese
fresh basil & more parmesan for topping

Directions:

Place all ingredients (except the cheese) in a crockpot and stir until evenly combined. Cook on low for 6 hours.

Take the chicken breasts out of the crockpot, place on a plate or cutting board, and shred with two forks. Place the shredded chicken back in the crockpot and stir it in.

Add the parmesan and mozzarella cheese to the crockpot and stir.

Dish out in bowls and top each with additional fresh basil and parmesan if desired!

The post Summer Slow Cooker Zucchini Chicken Quinoa Casserole appeared first on Farm Girl Next Door.

This is a staple.

I mean it.

This is a recipe I could make every. single. week…and sometimes do.

It’s ridiculously easy, it can be made ahead as a freezer meal, and it’s balanced and healthy.

I mean what more could you ask for?

Don’t say I didn’t warn you when this one becomes a go-to in your house…

Slightly adapted from: https://gethealthyu.com/recipe/mexican-quinoa-sweet-potato-casserole/

Ingredients:

1.5 lb boneless, skinless chicken breasts
2 large sweet potatoes, cut into 1/2 cubes
1 large yellow onion, chopped
2 cans black beans, rinsed
2 15oz. cans diced tomatoes
1 4oz. can chopped green chilis
1 C. vegetable or chicken broth
1.5 C. salsa
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cayenne (optional)
1 C. quinoa

Drizzle:
1 C. nonfat, plain greek yogurt
1 tsp chili powder
2 tsp sriracha

Directions:

Freezer meal Directions:

Toss all ingredients in the top section in a gallon size freezer bag. Mix the drizzle ingredients in a separate quart size bag.

Place both bags in the freezer. Once you’re ready to make it, thaw both bags by placing in the refrigerator for 48 hours. Once thawed (or nearly completely thawed), follow the directions below.

Slow Cooker Directions:

Either take the frozen meal and dump the contents of the gallon bag in the slow cooker, or place all ingredients in the slow cooker from the start (minus the drizzle ingredients).

Mix the ingredients well in the slow cooker. Cover and cook on low for 8-10 hours until quinoa and chicken are fully cooked.

Remove the chicken and shred with two forks. Place the shredded chicken back in the slow cooker and mix well.

Either mix the drizzle ingredients in a small bowl or add to a quart size bag and mix in the bag. To drizzle, cut a small piece of the corner off the bag and gently squeeze over each serving when ready to serve.

The post Slow Cooker Mexican Chicken, Sweet Potato & Quinoa Casserole (Freezer Meal option!!) appeared first on Farm Girl Next Door.

A super easy main dish recipe with 10 ingredients? Count me in.

This pork is SO FLAVORFUL and I attribute a lot of that to the truffle mustard.

The truffle mustard I used came from the little tourist town of Galena, IL from the Galena Canning Company (linked in the ingredients!).

If you’ve never been to Galena, I highly recommend it for a fun and relaxing long weekend trip in the midwest.

Before you go researching Galena, make this recipe so you understand the importance of stocking up on truffle mustard when you go.

Ingredients:

1 medium union, thinly sliced
3 lb. pork loin, trimmed of fat

Sauce:
1/4 cup truffle mustard* (click this link to find the truffle mustard I use — it’s life changing): https://www.galenacanning.com/index.php?route=product/product&product_id=1456
1/4 chicken broth or water
2 Tbsp dried rosemary
3 Tbsp real maple syrup
1 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp freshly cracked black pepper
3 garlic cloves, minced or grated

Directions:

Place the onion slices in the bottom of your crockpot & set the pork loin on top of the onions.

In a small bowl or measuring cup, whisk together the sauce ingredients.

Pour the sauce over the pork loin. Cover & cook on low for 8-10 hours.

I like to shred my pork into large chunks and serve with steamed or roasted vegetables.

*Note: You can try subbing regular dijon mustard for the truffle mustard, but you will likely lose a lot of flavor. I have not personally tried this recipe with anything but the truffle mustard.

The post Rosemary & Truffle Mustard Pork Loin (in the Slow Cooker!) appeared first on Farm Girl Next Door.

How much easier does it get than this?

You prep the filling in the slow cooker.
Layer the ingredients in the pan.
Bake.

Your prep work = cutting an onion and garlic and opening cans.

This is fantastic for all you busy people out there (AKA everyone and their dogs.).

Enough with the talk, get that slow cooker out!

Ingredients:

2 medium yellow onions, chopped
3 cloves garlic, minced, pressed or grated
1.25 lb boneless, skinless chicken breasts
1 28 oz. can of green chili enchilada sauce, divided in half
2 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper

2 15 oz. cans great northern beans or cannellini beans, drained & rinsed well
1/4 – 1/2 tsp cayenne (optional)
1 Tbsp flour
corn tortillas (approx. 15)
1 1/2 C. reduced-fat shredded mexican cheese blend, separated
cilantro, green onions or sour cream for topping

Directions:

Place the onions, garlic, chicken breasts, 1/2 of the can of green chili enchilada sauce, cumin, salt and pepper in a crockpot.

Cook on low for 6-8 hours until the chicken is cooked through and easily shredded. Shred chicken with two forks & place back in the crockpot.

Add the beans, cayenne (if using), and flour to the crockpot mixture. The flour will help thicken the sauce a tad.

Cover and cook on low for 30 minutes to 1 hour.

Preheat your oven to 375 degrees.

To make the casserole, spray a 9×13 glass baking dish with cooking spray.

Spread a couple tablespoons of the reserved green chili sauce on the bottom of the dish. Place corn tortillas in a single layer on the bottom of the dish (I like to break some in half so there isn’t as much overlap).

Next, evenly spread 1/3 of the chicken & bean mixture onto the tortillas. Top with 1/2 C. of the shredded cheese. Repeat the layers (tortillas, chicken mixture, cheese) two more times (for a total of 3 layers).

Bake, uncovered, for 20 minutes.

Use the remaining green chili sauce to top when serving and top with additional toppings, if desired! Some of my favorites are green onions, cilantro, and sour cream or plain greek yogurt.

Be sure to post a picture on Instagram or Facebook when you make these & tag @nefarmgirlnextdoor!

The post Green Chili Chicken and White Bean Enchilada Casserole appeared first on Farm Girl Next Door.

I’ll never quite understand why people correlate crockpot meals with the winter…

In my opinion, spring and summer are the best time to use my crockpot because I can avoid turning on my oven or stove and heating up my kitchen!

This beef roast is so tender, juicy and EASY. When you need a no hassle main course for supper, this is the perfect option. Toss it in the crockpot before work and come home to supper ready!

Ingredients:

1 onion, thinly sliced
2.5 lb beef bottom round roast
1 14oz. low sodium beef broth
1/4 C. balsamic vinegar
1 Tbsp. Worcestershire sauce
3 cloves garlic, minced
1 packet, dried onion soup mix
1 Tbsp. dried oregano leaves
fresh cracked black pepper, to taste

Directions:

Place the sliced onion in the bottom of the crockpot. Set the roast on top of the onions. Pour beef broth, balsamic vinegar & Worcestershire sauce over the top of the roast.

Evenly sprinkle the remaining ingredients (garlic, onion soup mix, dried oregano leaves & freshly cracked blacked pepper) over the roast.

Place the lid on the crockpot and cook on low for 8 – 10 hours.

Shred beef and leave in the crockpot on warm. Allow the beef to sit in the juices for 20-30 minutes so it can soak up some juices and stay nice and moist!

Serve the shredded beef on toasted buns for sandwiches, or simply shredded with a side of steamed vegetables.

Was the roast a winner in your house?

Let me know how it turned out for you over on my Instagram page- @nefarmgirlnextdoor

The post The Best Slow Cooker Shredded Beef appeared first on Farm Girl Next Door.

Pumpkin? In chili? I know, I know, it seems strange. When I first made this soup, I thought the pumpkin would overpower the chili. Boy, was I wrong. The pumpkin adds an amazing, velvety texture to the soup, added nutrients, and a hit of natural sweetness without making the soup actually taste like squash at all.

With all the spices in this soup, especially the warm hint of cinnamon and cloves, you’ll be amazed at the depth of flavor.

While I wouldn’t try camouflaging this chili to your family as your regular standby, I can promise you that the addition of pumpkin can be our secret.

Slightly adapted from Peapod
Makes: 4 servings

Ingredients

1 tablespoon olive oil 
1 pound extra lean ground turkey 
1 medium white onion, chopped 
1 jalapeno, finely diced (take out seeds and ribs if you like less spice)
3 garlic cloves, minced  
3 tablespoons chili powder 
1 1/2 teaspoons cumin 
1/4 teaspoon red cayenne pepper, optional (leave out if you prefer it less spicy)
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground cloves 
1 teaspoon salt, plus more to taste 
freshly ground black pepper 
2 tablespoons pure maple syrup
1 medium sweet potato, diced 
1 (28 oz) can tomatoes, diced 
2 cups low sodium chicken broth (1 14.5 oz can) 
1 (15 oz) can pumpkin puree 
1 (15 oz) can black beans, rinsed and drained 
Toppings: cilantro, sour cream, guacamole, cheddar cheese, oyster crackers

Directions

1. Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). 
2. Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker. 
3. Add the remaining ingredients to the slow cooker: maple syrup, diced sweet potato, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. 
4. Cover and cook for 6-7 hours on low or 2-3 hours on high. 
5. Once chili is done, distribute into bowls and top with toppings such as cilantro, Greek yogurt and cheddar cheese. (My favorite is sharp cheddar!). 
6. Makes 4 servings. Double the recipe for a crowd!

I can’t wait for you to try this soup!

Post a comment below and share a picture on The Farm Girl Next Door’s Instagram or Facebook page!

The post Crockpot Pumpkin Turkey Chili appeared first on Farm Girl Next Door.