Yummy note: Over here at It's Yummy to My Tummy, it has been a whirlwind of the last few months here, and blogging has been set on my back burner. Long story, short, my family has finally relocated back closer to both of our families. We made the big move out of state, sold our townhouse, and bought a single family home in just a few short months. Phew, now if any of you all can tell me when it begins to get easier with transitions and "normalcy" again, I'm all ears... Taking a little bit of time off from blogging was needed to focus on our family and take care of things on the home front. After being in our new house now for just a few weeks, it is fun to kick off my mini-vacation from blogging and get back to our Secret Recipe Club. This is the first time in over 4 years I've taken a longer break in my blogging here at It's Yummy to My Tummy, so I thank you all for being patient and letting me run idle for a bit while I get back into the blogging routine again.
This month for our SRC group, I was assigned Happy Go Lucky. What a fun name for a blog, and sounds like a good theme for me to go along with for my next chapter of life here. I need to be more like that and less worry about things! :) So Kara at Happy Go Lucky has such a variety of blog posts that appeals to many audiences- from her creative artsy tutorials to her crafty items to her awesome recipes. Some of the DIY projects on the blog fit right in with my new house projects, and seriously, I can't wait to try out a few! This month, I was all about the least amount of mess and kitchen involvement for this SRC pick. So I was keeping an eye open for a crockpot recipe. I figured since it was the move weekend, a few dishes that could be easily done in the crockpot was a done deal; plus something hot and ready in the kitchen for the hungry guys would be a good thing, too! Kara had this one post that had about 20 different ones that hit the mark, oh, the possibilities... I finally settled on the Chicken Enchilada Dip. What a crowd pleasing recipe, it was a hit, when we ran out of chips, we were seriously using whatever we could to eat up the delicious dip. Tortilla chips, Pringles, or maybe just a spoon, whatever the method is, it is a great appetizer that you can practically turn into a meal, as it is that satisfying.
This month for our SRC group, I was assigned Happy Go Lucky. What a fun name for a blog, and sounds like a good theme for me to go along with for my next chapter of life here. I need to be more like that and less worry about things! :) So Kara at Happy Go Lucky has such a variety of blog posts that appeals to many audiences- from her creative artsy tutorials to her crafty items to her awesome recipes. Some of the DIY projects on the blog fit right in with my new house projects, and seriously, I can't wait to try out a few! This month, I was all about the least amount of mess and kitchen involvement for this SRC pick. So I was keeping an eye open for a crockpot recipe. I figured since it was the move weekend, a few dishes that could be easily done in the crockpot was a done deal; plus something hot and ready in the kitchen for the hungry guys would be a good thing, too! Kara had this one post that had about 20 different ones that hit the mark, oh, the possibilities... I finally settled on the Chicken Enchilada Dip. What a crowd pleasing recipe, it was a hit, when we ran out of chips, we were seriously using whatever we could to eat up the delicious dip. Tortilla chips, Pringles, or maybe just a spoon, whatever the method is, it is a great appetizer that you can practically turn into a meal, as it is that satisfying.
Chicken Enchilada Dip
Ingredients:
2 cups shredded cooked chicken
1 can (10 oz) enchilada sauce
1 can (7 oz) chopped green chiles
2 cups Mexican Blend shredded cheese
Optional add-ins:
1 can of black beans
1 can of Southwestern corn (corn with red and green peppers)
additional shredded cheese or jar of queso salsa
Directions:
Shred the cooked chicken. Then add all of your ingredients to slow cooker and cook on high for 2 hours or on low for 4 hours. If in a hurry, this can be made in the microwave by melting everything together until creamy and the cheese is melted thoroughly. Then you can keep the dip in a crockpot on low or warm while serving dip.
Yummy note- I took Kara's advice and added a can of beans and tossed in a can of corn with peppers in it as well. I noticed the dip was getting rather thick and needed a bit more "goo," so I all I had on hand was a jar of queso salsa and it was just the right add-in of flavor and creaminess. So if you opt for the additional ingredients, you might need to adjust your cheese ratio to ensure creaminess of your dip.
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| Just a few ingredients thrown in your Crockpot makes for a fantastic appetizer! |
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| Getting all mixed together and gooey! Mmm, cheesy chicken dip... |
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| Let's dip into action! I barely had time to capture the finished product as it was flying out of the crockpot. |
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| Happy flavors mixed in this bowl here- a little spicy, cheesy, and meaty topped on a little crunchy chip. Practically a walking taco-enchilada! |
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| These tortilla flavored Pringles made the perfect little vessel for the chicken enchilada dip. Did I mention that you can just eat this for a meal? oh yes, you can... and I did just that.. The next day I had just a little amount of leftovers, that warmed up nicely, and you know there just wasn't enough to share.. or well maybe I just didn't want to share ;) |
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| The kids helped me prune and pick up canes from our one purple raspberry patch, while the other red raspberry bush has just begun to bloom. Yeah, for backyard fruit at our new home! |
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