Servings: 6

Ingredients: 

• 1 1/2 pounds boneless chicken breasts or thighs
• 1 yellow onion, chopped
• 3/4 cup red enchilada sauce
• 2-3 chipotle peppers in adobo, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 12-16 corn tortillas, warmed
• 1/2 cup shredded pepper jack cheese
• 1/2 cup shredded cheddar cheese
• shredded lettuce and pickled onions, for serving

Method:

Crockpot

1. In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
2. When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.
3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp. 
4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

Instant Pot

1. Preheat the oven to 425° F.
2. In the bowl of your instant pot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Seal the lid and cook on high pressure for 8 minutes. Once done cooking, release the steam. 

Follow the directions as directed above for steps 2-5.

Source: Half Baked Harvest

Servings: 6

Salad:

• 1 pound short cut pasta
• 1 cup cubed spicy cheddar cheese
• 1 head romaine lettuce, shredded
• 2 cups cherry tomatoes, halved
• 2 cups grilled corn (about 3 ears)
• 8 slices cooked bacon, crumbled
• 1 avocado, diced

Jalapeno Ranch Dressing:

• 1/2 cup plain greek yogurt or sour cream
• 1/3 cup mayo
• 2 tablespoons buttermilk
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chopped chives
• 1 jalapeño, seeded, if desired
• 2 teaspoons Worcestershire
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• kosher salt and black pepper

Method: 

• To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
• Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
• In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.
• Serve warm or cold. The salad will develop more flavor as it sits. If serving later, add the bacon and avocado just before serving.

Source: Half Baked Harvest

Servings: 4

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 cloves minced garlic
• 1 4.5 ounce can green chilis
• 2 15 ounce can northern white beans
• 2 tablespoons lemon juice
• 1 tablespoon oregano
• 1 tablespoon greek seasoning
• 1 tablespoon dill weed
• 4 ounces cream cheese
• 1 pound chopped chicken breast pieces
• 2 cups chicken broth

Method for Pressure Cooker: 

• Set your pressure cooker to the saute setting.  Add olive oil, celery, onions, and garlic. Saute until the celery and onions become translucent. 
• add the rest of the ingredients into your pressure cooker pot in no particular order. 
• Close pressure cooker lid and cook on high pressure for 15 minutes. Let NPR for 10 minutes. 
• Remove lid.  Turn on saute setting for about 5-8 minutes and stir to thicken the chili a bit.  You might want to add a little cornstarch if you are having problems with it.

Method for Crockpot: 

• Place the chicken at the bottom of your slow cooker.  Add the rest of the ingredients. 
• Cook on low for 4-6 hours.  
• Serve

Source: Make the Best of Everything