Enchilada Pan

This is a quick and easy way to feed a family that is hungry. The chicken and cheese inside these enchiladas are very tasty, and they are covered in enchilada sauce and baked until they are done. They're liked by everyone!

Ingredients:

• 8 flour tortillas
• 2 cups cooked chicken, shredded
• 1 cup grated cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1 can 14 oz enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup sliced black olives
• 1/4 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

In a large bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, sour cream, green onions, black olives, diced tomatoes, cilantro, ground cumin, and chili powder

Season with salt and pepper to taste

Mix everything until well combined

Take each flour tortilla and spoon the chicken mixture onto the center

Roll up the tortilla tightly and place it seam-side down in a greased baking dish

Pour the enchilada sauce over the rolled tortillas, spreading it evenly

Sprinkle the remaining cheese on top

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown

Remove from the oven and let it cool for a few minutes before serving

Garnish with additional cilantro if desired, and serve hot

Slow Cooked Lamb Shanks with Red Wine Sauce

Tender, succulent lamb shanks cooked low and slow in a rich red wine sauce. This keto-friendly recipe is perfect for a cozy dinner.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Season lamb shanks with salt and pepper

In a skillet, heat olive oil over medium-high heat

Brown lamb shanks on all sides, then transfer to a slow cooker

In the same skillet, saut onion and garlic until softened

Deglaze the skillet with red wine, scraping up any browned bits

Pour the wine mixture into the slow cooker

Add beef broth, tomato paste, rosemary, and thyme to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours, or until lamb is tender and falling off the bone

Once cooked, remove lamb shanks from the slow cooker and keep warm

Strain the cooking liquid into a saucepan and simmer over medium heat until reduced and thickened to desired consistency

Serve the lamb shanks with the red wine sauce poured over the top

Crockpot Apple Cranberry Chicken

This is a tasty and easy slow cooker recipe for chicken breasts that are cooked with apples, cranberries, and spices. It's perfect for a cozy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cranberries
• 2 apples, sliced
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Put chicken breasts in the crock pot

Cranberries, apple slices, honey, apple cider vinegar, Dijon mustard, minced garlic, dried thyme, salt, and pepper should all be mixed together in a different bowl

Add the mix to the slow cooker with the chicken breasts

Set the timer for 34 hours on high or 6-7 hours on low

Cover and cook until the chicken is soft and cooked all the way through

After that, use two forks to shred the chicken and mix it well with the sauce

Warm it up and put it on top of rice or quinoa

Have fun!