Chicken Enchilada Casserole in Slow cooker

This recipe was adapted from Busy People's Slow Cooker Cookbook by Dawn Hall

2 (10 oz) cans mild enchilada sauce

1 1/2 lb ground chicken, beef, or chorizo sausage (from Whole Foods...freshly ground)

1 cup sour cream

1 (15 oz) can pinto or red kidney beans, rinsed

1 (8 oz) bag of shredded cheddar cheese

1 (11 0z) package of tortillas

3 tablespoon butter

1 large onion, diced

1. In a saute pan, melt 2 TBSP butter and brown onions add to a large bowl.
2. In the same pan, cook the meat and then add it to the large bowl. (If using ground beef you may want to paper-towel off the fat.)
3. In the large bowl with onion and meat, add sour cream, rinsed beans, and enchilada sauce.
4. Using the remaining 1 TBSP of butter cover the inside of your slow cooker with the butter.
5. Now, add a layer of the enchilada meat sauce (using 1/4 of mix from your bowl), then cheese, and tortillas (tearing into smaller pieced if needed). Continue to layer and end with sauce on top.
6. Cover and cook on low for 2 hours.

Serve with guacamole or sour cream on top.

Note: you may do Steps 1-3 and refrigerate overnight before placing into the slow cooker.

Pickled Jalapeno Peppers

CANNING RECIPE: Pickled Banana or Jalapeno Peppers

10-cups banana or jalapeno peppers, sliced into 1/2 inch secions 2-cloves garlic 4-cups white vinegar (5% acidity) 2-tsp pickling salt
Boil vinegar and salt. Prepare jars and lids by sterilizing Pack washed peppers into hot sterile jars Put 1/2 clove garlic in each quart jar or 1/4 into a jelly jar. (This is a guide, if you love garlic add more.) Pack peppers in hot jars leaving ¼” headspace Ladle hot liquid over peppers leaving ¼” headspace Remove air bubbles with a non-metallic utensil (chop stick works GREAT) Put on sterilized caps and then place rings on top. Process 10 minutes in a boiling-water canner Best if left for 5-6 weeks before eating makes 10 cups
Just slice the jalapenos into rings - great on top of homemade pizza