Quick & Easy White Chicken Chili

1 jar salsa (my favorite brand is La Victoria)

1 (16 oz.) container sour cream

4 oz. shredded cheddar cheese

1 can great northern white beans *

2-3 cups cooked chicken OR 1 large can chicken, well-drained

1 tsp. cumin or cumin to taste (I used 1 1/2 tsp.)

garlic powder to taste (I used 1 tsp.)

pepper to taste (I used 1/4 tsp.)

Combine all ingredients in a crock pot & heat on low until warmed through.  Alternately, heat on the stovetop on medium until hot, stirring occasionally.  If too thick, thin with chicken broth or water.  Serve with tortilla chips.  * The original recipe didn't say to drain the beans, but I drained and rinsed mine the first time I made this & the chili was a lot thinner, so next time I'll probably try it without draining.

First off, again I apologize for the horrible picture.  I'm desperate for a new camera, but unfortunately that'll have to wait a while.  I found this on What Megan's Making.  Thanks to Google Reader & some helpful hints from Annie's Eats, I know have access to even more recipe blogs w/ yummy new recipes to try (this can be both a good and a bad thing).  My kids turned up their noses at this when I first put it in front of them, but they eventually ate it & didn't complain.  The tortilla chips were an especially nice touch, because they both LOVED dipping their chips into the chili.  YUM!

Smothered Burritos

1 lb. ground beef

1/2 tsp. chili powder

1/2 tsp. cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. salt

1/4 tsp. pepper

1 (4.5 oz.) can diced green chilies, drained (my kids hate these things so I left them out)

1 (16 oz.) can refried beans

half a can condensed tomato soup

1 (10 oz.) can enchilada sauce

burrito-sized tortillas, warmed

shredded cheddar cheese

Garnishes:

shredded lettuce

diced tomatoes

shredded cheddar cheese

chopped green onions

sliced black olives

cilantro

avocado

sour cream

Brown ground beef in a skillet and drain.  Stir in chili powder, cumin, garlic powder, onion powder, salt and pepper.  Stir in green chilies and turn off heat, but keep warm.  Warm the refried beans over low heat & keep these warm also.  In a saucepan, combine enchilada sauce & tomato soup.  Mix well and cook over medium heat until heated through.  Place a warmed tortilla on a plate and spread some of the refried beans in the center.  Sprinkle with cheese, then spoon some of the ground beef mixture into the center.  Tuck in the ends of the tortilla and carefully fold into a burrito.  Spoon some of the enchilada sauce over the burrito and top with additional cheese and desired garnishes.  Repeat w/ remaining tortillas.  Serves 4-6.

Thanks to Google Reader, I can now follow even more cooking blogs than I ever have before; I'm like a kid in a candy store w/ these things.  :)  I found this recipe on a blog called Sing For Your Supper.  I'd never heard of it before, but I'm seriously hooked.  I want to try almost all of the recipes posted here.  This is the first one & it was a HUGE hit with my family.  Tyler orders smothered burritos almost every time we eat at a Mexican restaurant, so I was pretty happy to find a yummy homemade version of his favorite Mexican dish!