I got this recipe from the same website as below and thought they were delicious! I have made many many enchilada recipes, but this was the easiest and tastiest! And since I got some rotisserie chickens half off last week, 3 cups of cooked chicken was super easy-I just had to defrost it!!! Enjoy!!!!!!
3 C shredded cooked chicken 1 C sour cream 1 C chopped cilantro 1 red bell pepper chopped 1 can (4 oz) green chilies 1 C shredded cheese 1 1/2 t minced garlic 1 t cumin tortillas 1 jar (16oz) green salsa 1/2 C water
-grease 13x9 dish and preheat oven to 350 degrees -mix chicken, half sour cream, half cilantro, red peppers, chilies, 1/4 C cheese, garlic, cumin. warm tortillas. -in blender, puree salsa, water, remaining sour cream and cilantro. Spread 1 C in bottom of dish -put mixture in tortillas and place in pan -pour remaining sauce over tortillas -bake for 35 minutes -cover with remaining cheese and bake for 15 more minutes
YUUMMMYYYYY!!!!!!! I also added a can on enchilada sauce on top (just b/c we had one handy and we like sauce) and used more cheese.
2 squares of unsweetened baking chocolate 1/2 cup butter 2 eggs beaten 1 cup sugar 1/2 cup flour 1/2 cup nuts (i didn't add these)
-line 8x8 with aluminum foil and spray with cooking spray -oven 350 degrees -in saucepan, melt butter and chocolate over low heat -combine in mixing bowl with sugar and eggs -add flour and nuts and combine well -pour batter into pan and bake 20-25 minutes (mine took a little longer) -cool completely
1 1/2 cups powdered sugar 3 Tablespoons butter 1 1/2 Tablespoons milk 1 teaspoon of peppermint extract green food coloring
-mix all together and spread over cooled brownies
2 squares semi-sweet baking chocolate 2 Tablespoons of butter
-melt together in saucepan -pour over green frosting -tilt pan back and forth to cover entire top in thin layer
put in freezer to harder, take out and pull away foil, cut into small squares they freeze really well, if you have discipline
We recently bought some pork chops that were very tough. I found this recipe that make them so tender, they were falling apart! And they were super yummy too!
Pork Chops (thin, I sliced a couple in half to make them thinner)
2 cans Cream of Mushroom soup
2 cans milk
salt & pepper
3-4 potatoes, thinly sliced
Put the potatoes and pork chops in the crockpot. Mix the soup and milk and salt & pepper together and pour over. Make sure the mix covers the pork chops and potatoes. If not, add a little more milk. Cook on low all day.
We were ALL a bit skeptical about this recipe, but we all ending up liking it. Husband and I REALLY liked it. If you like beans or can at least tolerate beans you'll probably like it too.
1 c. frozen corn 1 c. grated zucchini 1/2 bunch cilantro, chopped (I used less and it was fine.) 1 can black beans, drained and rinsed 1/2 tsp. salt 1/4 tsp. pepper 1-2 tsp. chili powder 1/2 tsp. cumin 2 c. Monterey Jack cheese, shredded flour tortillas (if you want to be really healthy, use whole-wheat tortillas)
In a large bowl, combine all ingredients except for the cheese and tortillas. Place bean mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. You can top them with salsa and sour cream, but they are good without too.
5 tablespoons fresh lemon juice (I just used the bottle kind)
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves -I cut it up into pieces to start with
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained (not necessary)
chopped fresh parsley for garnish
2 tablespoons butter
To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
I made this yesterday for lunch after church - Wow was it good!!! And super easy too.
6 chicken breasts (I used 5 frozen ones from Meijer that were partially thawed) 1 bottle (12 oz.) of your favorite bbq sauce (make sure you use a good one - I used Famous Dave's Rich & Sassy) 1/2 cup of Italian dressing 1/4 cup brown sugar 2 Tbsp. Worcestershire sauce (I didn't have any, so I used A-1 sauce and it turned out great.)
Put chicken breasts in crockpot. Mix together the rest of the ingredients in a bowl and pour over chicken. Cook on high for 3-4 hours or low for 6-8 hours. If you use frozen chicken you may have to adjust the cooking time a little. I took the chicken out once it was done and shredded it and then added it back into the sauce on high for about 30 - 45 minutes. The chicken had great flavor and was really juicy, but a bit too runny, so I think next time I will pour off some of the sauce before I put the shredded chicken back in. I served it as a sandwich on toasted wheat buns and put a little mozzerella cheese on top of mine. Jer didn't like the cheese on it, he preferred it plain. I ate two sandwiches and Jer ate 3 we liked them so much!! Great leftovers too!
Here is a good one from my friend Danielle. You can eat it with chips of stick it in a tortilla with sour cream to make an easy meal. Sometimes I will add chicken and an extra can of tomatoes if I have some.
1 can corn, drained 1 jar salsa 1 can black beans 1 avacado, cut up cilantro
Here is my basic pancake recipe. For the seven of us, I usually triple it. They are great to freeze for later too! Oh and if I triple it, I use 2 cups of white and 1 cup of wheat, instead of 3 white flour. Then I can rationalize that they are healthy. :)
Pancakes By: Betty Crocker!
1 egg 1 cup flour 3/4 cup like 1 T brown sugar 2 T oil 3 t baking powder 1/4 t salt