Danita's Recipe Box

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) petite diced tomatoes with green chilis
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 1 package (8 ounces) cream cheese very soft
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder

In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

Based on recipe from chelseasmessyapron.com

• 12 oz cooked andouille chicken sausage
• spanish rice (8 servings)
• 1 can petite diced tomatoes
• salt
• pepper
• paprika
• garlic powder
• onion powder
• thyme
• cayanne powder
• 1 cup chicken broth
• 1 can black beans (optional)

Cut sausage into bite-sized pieces.  Cook rice according to package directions.  Combine all ingredients and heat until warm.

• 4 chicken breast halves
• salt
• pepper
• poultry seasoning
• minced garlic
• Italian seasoning
• 1 can great northern beans
• 1 can corn
• 1 can carrots
• 4 cups chicken broth
• 1 can cream of celery soup

Cut chicken into bite-sized pieces.  Combine broth and soup.  Add all ingredients to slow cooker.  Slow cook until done.

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 (4 ounce) can chopped green chiles, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 (16 ounce) cans BUSH’S® Great Northern Beans
• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups finely chopped cooked chicken breast
• Shredded Monterey Jack cheese (optional)
• Sour cream (optional)
• Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.

• 1 lb. ground beef
• 3/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
• 1 pkg. (1-1/4 oz.) taco seasoning mix
• 6 flour tortillas (6 inch)
• 1 can (15 oz.) pinto beans, rinsed
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA

HEAT oven to 400°F.

BROWN meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.

TOP with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.

BAKE 30 min.; uncover. Let stand 5 min. before serving.

Special Extra
Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.

Special Extra
Spread 1/3 of 16-oz. can TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before covering with meat mixture.

• 1/2 lb. Jimmy Jean sausage or hamburger
• 1/2 lb bacon
• 1 1/2 cups brown sugar
• 1 1/2 cups catsup
• 2 teaspoons vinegar
• 3/4 teaspoons salt
• 1 large can of Bush’s baked beans
• 1 can of green beans – drain
• 1 can of butter beans (flat) – drain
• 1 can of Northern beans – drain
• sprinkle in some minced onion

Brown sausage/hamburger and drain. Brown bacon and drain. Mix all ingredients together. Bake at 350°F for 40 to 50 minutes.