Slow-Cooker Enchilada Casserole

This is an extremely easy and inexpensive meal to make for a meatless dinner.  I was just thinking that you could add ground beef or shredded chicken to it to change it up a bit.

Slow-Cooker Enchilada Casserole

Prep:  10 minutes
Cook: 3  hours
Serves:  4

 9 6-inch corn tortillas

15 oz. canned enchilada sauce
1 15-ounce can black beans, rinsed and drained
2 cups frozen corn
2-1/2 cups shredded Cheddar

1.        Place an oven rack about 5 inches from broiler and preheat broiler to high.  Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total.  Reserve 2 tablespoons enchilada sauce.  Combine beans and remaining sauce in a bowl.

2.       Mist slow-cooker insert with cooking spray.  Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.  Spread half of bean mixture over tortillas.  Sprinkle with 1 cup corn and ½ cup cheese.  Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.  Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.  Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

 Enjoy!

Authentic Anchor Bar Buffalo Chicken Wings

I can't believe that I haven't posted this recipe already.  I love these wings.  They are also great with boneless chicken tenders or "drumettes."  Either way they are great!  I like to create a Buffalo Chicken salad with the tenders, lettuce, celery, blue cheese dressing, and carrots.  Yummy!

Authentic Anchor Bar Buffalo Chicken Wings

By John Mitzewich, About.com Guide

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

 Preparation:

Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

Enjoy!