Easy Enchiladas

- 1 package of tortillas (I end up using about 8 tortillas total)
- 1 pound of lean ground hamburger meat
- 1 10 oz can of Rotel (your choice hot or mild)
- 1 10 oz can of Enchilada sauce (whatever type you prefer)
- 1 package fiesta blend shredded cheese.

Brown hamburger meat in a skillet and drain. Add can of Rotel and mix together. Spoon meat and Rotel mixture into tortillas, roll, and place in an 8x8 inch square pan. Follow these instructions until you have a row of filled tortillas. Drizzle Enchilada sauce on the tortillas until all tortillas are mostly covered. Sprinkle with the fiesta blend shredded cheese. Place in the oven at 350 degrees until cheese is melted, and the enchilada sauce is bubbling. Serve with a side of refried beans.

This meal is easy and DELICIOUS! One time I was so upset that my husband finished the leftovers, I had to have Enchiladas for supper again the very next evening!

Crock-Pot Chicken and Sherry

This was an impromptu recipe as I had a ton of chicken and items in the kitchen that were starting to go bad. So what do you? Mix it all together! Here is a great recipe for even the most formal of occasions!

4 or 5 boneless chicken breasts
2.5 cups of Sherry cooking wine
2 handfuls of crinkle-cut (or baby) carrots
1 yellow onion, sliced
6 red potatoes, quartered
2 tablespoons all-purpose flour
Salt (to taste)
Pepper (to taste)
Thyme (to taste)

Combine Sherry cooking wine and flour in crock pot and stir until combined. Add chicken breasts, carrots, onion, and potatoes. Top with salt, pepper, and thyme to taste. There is a ton of flexibility with this recipe so add or subtract whatever you like! Set crock pot to 6 hours and serve over rice or noodles.