Alright ladies, here it is. I want to try keeping this blog going for a while, so I'm going to start by putting up at least one (probably more) recipe per day. I figure by the time our little ones arrive, we should have quite the collection. Here's the first recipe:
Chicken Enchiladas
Prep Time: 30 minutes
Bake at 350 degrees around around an hour.
2 cooked chicken breasts, chopped
1/2 cup peppers and onions (add as many veggies or as little veggies as you want)
1 tbs oil
1 8oz package of cream cheese (i usually use fat free)
1 4oz can of diced green chilies, drained and divided
1/2 jar of taco sauce (about 4oz)
1/4 tsp ground cumin
12 7in flour tortillas
1 10 1/4oz can of cream of chicken soup
8 oz sour cream
1 cup milk
2 green onions, chopped
Mexican Blend Shredded Cheese
In a skillet saute the veggies in the oil. Add chicken, cream cheese, 1 tbs green chilies and taco sauce. Stir until cream cheese is melted down and everything is well combine.
In a bowl mix cumin, the remaining green chilies, cream of chicken soup, sour cream, and milk. Set aside.
Spoon cream cheese mixture (about 2-3tbs per tortilla) into tortillas. Place filling at edge of tortilla and roll tightly. Pack tortillas into a 13x9 pan.
Pour and spread milk mixture on top of tortillas, making sure to cover all the tortillas. Sprinkle green onions on top.
Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, bake for another 5-10 minutes.
Allow enchiladas to cool for at least 1 hour. Cover with with clear wrap and then foil prior to place in freezer. To reheat, remove foil and clear wrap. Re-cover with foil and bake for 1-1 1/2 hours at 350 degrees f.
Freezing Tip: When cooking chicken breasts, cook a few extra and throw them in the freezer. Its great when looking for a quick protein and perfect in using for salads.
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