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🍂 Crock-Pot Chicken Enchilada Soup 🍲 Products you see me using and recommend: https://bit.ly/RecipesGalore-Shop2⁠� Mom Life, Messy Kitchen, Delicious Results! Decided to make this one into a music video. Thoughts? 🎶 Thank you @savemyplate.app for this recipe! Have a recipe you think I should try? Send it to me or tag @recipesgalore93! I’ll make it and tell you what I actually think. 👀 Ingredients 🌶️ Homemade Enchilada Sauce: • 4½ tbsp olive oil • 4½ tbsp flour • 1½ tbsp chili powder • 1½ tsp cumin • ¾ tsp garlic powder • ⅜ tsp oregano • ⅜ tsp salt • 3 tbsp tomato paste • 3 cups chicken broth • 1½ tsp apple cider vinegar 🍲 For the Soup: • 1 yellow onion, diced • 2 garlic cloves, minced • 1 lb chicken breast • 1 tsp salt + pepper • 3 cups homemade enchilada sauce • 1 (10 oz) can RO*TEL, undrained • 3 cups water • Juice of 1 lime • ½ cup chopped cilantro • My suggestion: Add 1–2 packets of taco seasoning for more flavor! Directions Sauce: Heat the oil. Whisk in the flour and seasonings for 1 minute. Add the tomato paste, then slowly whisk in the chicken broth. Simmer for 5–7 minutes, until slightly thickened. Stir in the apple cider vinegar. Soup: Add everything except the lime and cilantro to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 4–6 hours. Shred the chicken and return it to the soup. Stir in the lime juice and cilantro. Serve with tortilla chips, avocado, cheese, and Greek yogurt or sour cream! 🥑🧀 ⭐ My verdict: This was okay. It was very bland. It was better once we added extra salt to our individual bowls, but I would suggest adding 1–2 packets of taco seasoning to give it more flavor. I’d also use less chicken next time. Not my favorite dish, but it was alright! Let me know if you try it and what you think! Want to know if a recipe is actually good? Send it my way! 👀 I'm a mom of 3 and a wife who loves trying new things! I don't drink alcohol or caffeine, and I try to make things as healthy as I can. My kids love cooking and taste-testing with me too. Let's see what we can make together! ❤️ #RecipesGalore #chicken #recipes #slowc
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Date Night Dinner ❤️ Steak with Fresh Chimichurri, Crispy Potatoes & Mediterranean Salad Ingredients For the steak: 🥩 * 2 ribeye or New York steaks * Salt and pepper to taste * 1 tablespoon garlic powder * 1 tablespoon paprika * 1 tablespoon butter * Olive oil For the fresh chimichurri: * 1 cup chopped parsley * 2 garlic cloves * 2 tablespoons red wine vinegar * ½ cup olive oil * Red pepper flakes to taste * Salt and pepper * Finely diced red bell pepper For the potatoes: 🥔 * Baby potatoes, halved * Olive oil * Paprika * Garlic powder * Salt and pepper * Grated parmesan cheese For the salad:🥗 * Cucumber * Cherry tomatoes * Red onion * Fresh parsley Mediterranean dressing: * 3 tablespoons olive oil * 1 tablespoon lemon juice * 1 teaspoon Dijon mustard * 1 garlic clove, minced * 1 teaspoon dried oregano * Salt and pepper to taste ⸻ Instructions 1. Prepare the potatoes Toss the potatoes with olive oil, parmesan cheese, and seasonings. Air fry at 400°F for 18–20 minutes or until golden and crispy. 2. Make the chimichurri Mix all the chimichurri ingredients in a bowl and let it rest while cooking the steak. 3. Cook the steak Season the steak with salt, pepper, paprika, and garlic powder. Heat a skillet with olive oil and cook the steak for 3–4 minutes per side, depending on your preferred doneness. Add butter at the end and spoon the melted butter over the steak. 4. Prepare the salad Mix cucumber, cherry tomatoes, red onion, and parsley. 5. Make the Mediterranean dressing Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Pour over the salad and toss to combine. 6. Serve Slice the steak and top with chimichurri. Serve with the crispy potatoes and fresh Mediterranean salad. #steakdinner #datenight #dinner #recipes #foodie
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