Crockpot Queso Mexilini

 The crockpot is generally not my friend. I find most slow cooker recipes to be very disappointing. The "crockpot orange chicken" recipe that was floating around on Pinterest was possibly one of the worst meals I've ever cooked. Of course probably my fault for choosing to pretend that the photo attached to it, which was of tempura orange chicken from a restaurant, would bear any resemblance to a crockpot recipe lol.
  I keep on plugging away at it, because the crockpot is so darn convenient! I came up with this recipe, and I was quite happy with it. The family all gave it thumbs up.  Very quick to put together. Mexican queso blanco cheese can be substituted for the cream cheese, and to make it vegetarian use vegetable broth instead of chicken. Salsa of your choice, so you can choose how spicy you like it

1 lb bag frozen cheese tortellini
16 oz jar salsa (of your choice)
4 oz (1/2 block) cream cheese, chopped in smaller pieces
1 cup chicken or vegetable broth
1/4 cup finely chopped fresh cilantro
1/2 medium onion, finely chopped
1 cup shredded mexican blend cheese

  Combine all ingredients in slow cooker. Cook 6 hours on medium. Garnish with sour cream and additional shredded cheese if desired

Chicken Enchilada Cornbread Dumpling Soup

I am very excited, my Chicken Enchilada Cornbread Dumpling Soup was chosen as the grand prize winner in the 2012 Dei Fratelli Ripened contest. I was a runner up in this contest several years ago. Part of the prize is a monthly delivery of Dei Fratelli products for a year. It's a lot of fun to get those boxes every month. They make an excellent pizza sauce, and their salsa is great too. I use their products a lot, so that will come in handy.

  I had a lot of fresh cilantro from my garden and wanted to make good use of it. If you wanted to really spice it up, you could substitute a hotter chili pepper for the green chiles

https://www.facebook.com/DeiFratelli/app_106171216118819

  Chicken Enchilada Cornbread Dumpling Soup

3 tbsp canola oil
1 lb boneless, skinless chicken breast, cut into small pieces
1/2 cup diced onion
1 clove garlic, minced
1 chopped red bell pepper
2/3 cup chopped fresh cilantro
1/2 cup finely chopped green chiles
28 oz can enchilada sauce (about 3 cups)
2 14 oz cans chicken broth
2 cups chopped tomatoes

Dumplings:
2 8.5 oz boxes corn bread mix
2 eggs
1/2 cup milk

Garnish:
1 cup shredded Monterey Jack cheese
1 cup sour cream

  Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

  In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

  Garnish with cheese and sour cream