Chicken Enchilada Pinwheels

Ok so I don't know about you but we are all getting ready for Christmas here, and our work Christmas party is next weekend. It's is a potluck, and I was stuck thinking of what to bring, and I was having a hard time because I live about 45 minutes away and I didn't want to have to lug my crockpot around since it is a large, 3 pot buffet style crockpot (I just got a new one though that's just a single 7qt). Anyways there isn't a lot of plugs ins around so I figured something that was cold would be best. So I was scrolling Pinterest trying to find something. Then I thought what about pinwheels, so I was searching for those when I found something similar to the one that I'm going to show below. I changed it up a bit to fit my tastes, so I'm going to share it with you and tell you that they are pretty easy to make and they don't take a whole lot of prep work, or time to make. I hope you enjoy!

Chicken Enchilada Pinwheels

Serves about 20 rolls

Ingredients

1 (8oz) package cream cheese, softened

1 cup of shredded Mexican cheese

1 tbsp taco seasoning

1 1/4 cup cooked shredded chicken (I did about 2 chicken breasts)

3/4 cup of diced tomatoes with green pepper, onion and celery (or with green chilies), well drained

1 clove of minced garlic

2 green onions sliced

3 tortillas (I used regular ones, but the jalapeno ones would be pretty good for this

Salt and pepper to taste

Directions

In a large bowl mix everything together (except the tortillas) until well blended. Spread an even layer of the mixture on the entire surface of the tortillas. Roll the tortilla up tightly. Refrigerate until firm (about 30 minutes), this is an important step, which I missed which is why mine aren't completely round. Slice into about 8 slices per tortilla (depending on the size). Eat the end two (haha) and put the rest on a platter.

Beef Roast Slow Cooker Recipe, with Veg

Lately I've been finding myself short on time with all that there is to do around the house, the yard, etc to get everything buttoned up for winter and make sure we have enough food and fuel for winter. So my boyfriend and I have been using the slow cooker a lot these days. So I'm going to share with you this wonderful recipe that had all my coworkers drooling with jealousy when I brought in leftovers.

Beef Roast Slow Cooker Recipe with Vegetables

Cook Time: 5-6 hours

Prep Time: 30 minutes

Ingredients:

2 lb Beef Roast 

2 Tbsp Worcestershire Sauce 

1 Tbsp Red Wine Vinegar

2 tsp Paprika

2 tsp Italian Seasoning

1 Carton Beef Broth or Oxo cubs with water (enough to cover everything)

Salt and pepper to taste 

4 Potatoes cubed

2 Carrots sliced

1/2 onion diced or slivered

1 Celery diced

(Note: I use two crock pots for this recipe, you many not be able to fit it all in yours)

Rub the roast down with the 1/2 of the dry seasonings a let it sit while you are cutting your vegetables (note: you can let it marinade as long as you want to). Add the roast and a good amount of vegetables to the slow cooker. Fill with broth and liquid seasonings, enough to cover everything. In your second crock pot (if you are just using one large one ignore this step), put the rest of the vegetables and the dry seasonings, mix around. Next fill with broth and the liquid seasonings. 

Cook on high for 2 hours and then low for 4-6 (depending on the size of your roast and how you like your roast cooked). Note: you may have to turn down the one that is just vegetables before the roast as they cook faster.

To make gravy: add just enough corn starch or flour to the liquid from the crock pot to thicken it, it already has an excellent flavour. If you like a darker gravy, add a bit of coffee grinds to it.