Also try my recipe for Homemade Flour Tortillas, they're addictive!

Easy Corn Tortillas Recipe

These really are so much better than the shelf stable tortillas you get at the grocery stores. They're definitely worth the extra effort when you've got time. They're soft, tender yet chewy, they have delicious flavor and no cardboard dry texture here.

Making things from scratch like this can be a great way to unwind after a long day. And there's always just something so rewarding about learning how to make something on your own that you would normally buy pre-made.

It's amazing that after just three simple ingredients and a quick prep you'll feel pretty accomplished after you've got your stack of tortillas there waiting to be filled with all the best taco toppings.

After you've made them a time or two and figured out the tips and tricks they'll be a total breeze from there on out.

Plus they're a sure way to impress family and friends when you pair them with a delicious Mexican dinner (you know I love these chicken enchiladas!).

You'll get compliments all around. People will be snatching them up before dinner is even ready (trust me I've learned), so make extra!

Enchilada Soup

With the freezing cold season not too far around the corner this most definitely a recipe your going to want to add to your list to try! It's just like the kind you get at restaurants and it's perfectly easy to make (especially if you take the shortcut and just add leftover chicken or rotisserie chicken).

You can't go wrong with these enchilada flavors. Delicious and robust chili spices and tangy, rich cheese were a match meant to be. There's just something so perfect about that combination.

Enchiladas are one of the all time best foods if you ask me, so why not transform those flavors it into a soul warming soup to enjoy on chilly days? It only makes sense right?

This is just one of those soups everyone can agree on and after first bite you will be craving it time and time again, it's addictive!

Start out soup season on a great note with this perfectly delicious Cheesy Enchilada Soup!

Creamy Chicken Tortilla Soup

Since it's starting to warm up a little I decided I better get my last good soup days in. Don't get me wrong, I still eat soup all summer long, not quite as frequently, but it is much more enjoyable on a cold snowy day or a cloudy rainy day than it is on a hot, sunny summer day.

I think of this soup as a hybrid of two southwestern soups that I love, this Slow Cooker Chicken Tortilla Soup and this Chicken Enchilada Soup. But, this one has something neither of those do - the creaminess. Aren't creamy soups the best? Especially when they are smothered with a generous helping of cheese.

If you are a tamale lover and a chili lover then this is a recipe you won't want to miss out on. I myself completely love the both of them, so when I discovered they could be combined into one I was thrilled. The traditional tamale pie contains corn meal or a cornbread mix but a traditional tamale dough is made from masa or masa harina (which is a type of corn flour that is often treated with lime juice and has a finer grind than cornmeal). I love the flavor and texture of a tamale dough once it has been cooked. I still dream about the batch of tamales that the sweet mexican women made for me when I was traveling in Mexico several years ago.

Slow Cooker Chicken Enchilada Soup

No matter their age, every single one of my family members LOVES this simple Crockpot Chicken Enchilada Soup. Everyone can customize their soup (more cheese! Tortilla strips! Hot sauce!) to get it exactly how they want it. It definitely hits all those cravings for Mexican food without the hassle of takeout or rolling your own enchiladas. I love being able to throw this soup together in my slow cooker before the day gets crazy, and then a delicious dinner is magically ready in the evening. We use Slow Cooker Enchilada Soup a lot during the busy fall and winter months, when we may not get a chance to sit down for dinner together between school and practice and other obligations. Everyone can fix their own bowl of soup when they're ready (and they're eating veggies to boot!).

The real star of this Slow Cooker Chicken Enchilada Soup is the Italian dressing. You may not think of Italian dressing when you think of enchiladas, but the tangy dressing makes this soup stand out from all the others that only use broth and spices. You can use the packets, but I usually keep Italian dressing in the fridge since it's the perfect marinade and sauce for so many things.

Customizing Your Crockpot Enchilada Soup

There are so many ways to remix this soup for your taste. Here are a few ideas that I've tried or seen other chefs do:

• Speed things up with rotisserie chicken added towards the end of cooking.
• Try different types of salsa—like Mango Habanero!
• Swap the Italian dressing for actual canned enchilada sauce (green is our favorite, but red is delicious if you like more heat!).
• Use lightly browned ground beef if you prefer red meat to poultry.
• Melt cheese over chips and dip into the soup!
• Meal prep this Slow Cooker Chicken Enchilada Soup by mixing the chicken, liquids, and spices in a Tupperware or Ziploc, then freezing. Pull the mixture out to thaw the night before, then throw in your Crockpot with the canned ingredients in the morning.