Slow Cooker Enchiladas

1.5 lbs. boneless skinless raw chicken breasts

28 oz. can Red Enchilada Sauce

10 corn tortillas

2 cups grated cheddar cheese divided

3.8 oz. can black olives divided

In a slow cooker, put the chicken breasts and the enchilada sauce and allow to cook on high for 4 hours or low for 6-8 hours.   Shred the chicken with 2 forks in the slow cooker and cut the tortillas into strips, add to chicken and sauce. Stir and add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.  Flatten the mixture and add the rest of the cheese and the olives on top. Allow to cook on low for about 40 – 60 minutes longer. Top with sour cream, optional

You can also use cubed stew meat. You can also use cooked chicken or turkey to make this recipe, cutting the initial cooking time in half. You can also use green enchilada sauce, but you may need to add more tortillas because they are runnier than the red enchilada sauce. Flour tortillas can be used but the casserole may turn out soggy.

Earl Grey Vanilla Bundt Cake with Vanilla Bean Glaze

1 1/2 cups unsalted butter

2 1/4 cups granulated sugar

1 vanilla bean (or use 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste)

2 Earl Grey tea bags

7 large eggs

1/2 cup full fat sour cream

2 1/2 cups all purpose flour

1/2 teaspoon salt

Preheat oven to 325. Grease a medium bundt pan with butter; set aside. Mix the butter and sugar together on medium high several minutes until light and fluffy in texture and pale in color. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add to butter mixture along with the tea leaves. Mix well to combine. Add in one egg at a time, mixing on high speed for about one minute and scraping down the bowl after each addition. Mix in the sour cream. Add the flour and salt, and mix well on medium-high speed until incorporated and no streaks of flour remain. Pour the batter into the prepared bundt pan and smooth out the top with a spatula. Bake for about 65 minutes or until a toothpick inserted into the middle of one side of the cake comes out clean. Cool for about 10 minutes in the pan before inverting onto a cooling rack (remove the cake pan) to cool completely to room temperature before glazing.

For the glaze:

1/2 cup powdered sugar sifted to remove lumps

1 vanilla bean (or, 1/2 teaspoon of vanilla bean paste)

1 tablespoon heavy cream (or, use half and half cream)

Whisk together the powdered sugar, vanilla and heavy cream until the mixture is smooth and creamy. Drizzle it over the cooled cake and let it drip down the sides of the cake