Chicken Enchiladas

I never enjoyed enchiladas growing up. In fact, these are the only enchiladas that I will eat to this day. I first ate a version of these at a bridal shower. After a few tweaks & adjustments....this is my version. I tried to measure & get a good guestimate of the quantities of the ingredients....but please keep in mind that this recipe is not exact. When I make them for Peter's family I use mild flavors & allow people to add heat with hot salsa. When they are for our family, then I add cayenne pepper to give them a kick. I have also made these vegetarian style & added a can of black beans & sauteed bell peppers & I loved it.

One more note....I made a double batch so the quantities in my pictures reflect that.

Ingredients
- 3-5 boneless/skinless chicken breasts (boiled & chopped)
- 1 pkg of Knorr Spanish Rice Sides (prepared)
- 4 oz cream cheese (1/2 of 8 oz pkg)

- 2 Tbsp sour cream
- 12-16 oz shredded co-jack cheese (divided)

- 2 Tbsp lime juice

- 1/4 tsp cumin

- 1/4 tsp cilantro (2 Tbsp if its fresh)

- Kosher salt (to taste...1/2 tsp?)
- 1 pkg flour tortillas

- 1 10 oz can enchilada sauce
- 1/3 cup heavy whipping cream

Optional

- 1 can black beans (washed & drained)
- green chilies (small can)
- sauteed veggies
- cayenne pepper (to taste)

Directions
1. Boil chicken & cut into small pieces
2. Prepare Spanish rice (package directions)
3. Combine chicken, rice, cream cheese, shredded cheese, sour cream, cumin, cilantro, lime juice, & salt, in large bowl.
4. Fill tortillas with mixture and place into 9 x 13 pan
5. Pour enchilada sauce & whipping cream over tortillas
6. Sprinkle cheese on top
8. Bake at 350 loosely covered for 35 minutes. If bubbly, then uncover & bake an additional 10 minutes. If they come from the fridge, increase cooking time by 10-15 minutes

So here is the step by step part of the post.....

Prepare Chicken
This can easily be done the day before

I usually end up chopping the chicken small so it cooks faster.

Don't forget it's done as soon as it's white. Don't overcook!

Drain
I run a little cold water over it so I can handle it


Chop or Shred
Chop chicken (I think chopping is easier than shredding)
Store in Ziploc bag until ready for use

Prepare Rice & Mix Other Ingredients
Knorr Spanish Rice according to package directions.
Don't get Mexican Rice....there is a big difference!

I usually prepare the rice the microwave because I'm lazy.
Plus, it's one less pan to wash.
The hot rice will melt the cheeses.

Stuff Tortillas

-Note: I have forgotten the shredded cheese &/or sour cream & it tasted fine.
-Mix rice, chicken, cream cheese, shredded cheese, sour cream, cilantro, cumin, salt & lime juice.
-This is what mine looks like before it goes in the tortillas.

-I usually have about 8 enchiladas for a 9 x 13 pan.

-You can easily stretch it out to 10 tortillas.

Ready for Refrigerator or Final Steps
-If you make these a day ahead, then cover & refrigerate in this state.

Final Step

-I used a 10 oz can of enchilada sauce.

-I usually use 1 pkg (8 oz) of shredded Mexican blend cheese...but 8 oz blocks were on sale for $1.50 this week....so I shredded my own.

Cover Surface with Enchilada Sauce
-Random Note: I always break the surface on opposite sides with my can opener to make it easy to pour....as opposed to opening the entire can & ladling it over the tortillas.

-Be sure to get edges

Whipping Cream & Shredded Cheese

-I used about 1/2 of this container...maybe a little more than 1/2.
-This is what mine looks like before the final cheese layer.

Cover with Foil & Into the Oven
-Loosely with aluminum foil b/c the cheese will stick!
-Unless you have non-stick foil...which is awesome.
-350 degrees for about 35-40 minutes.
-Check to see if it's bubbling...then take off foil & bake an extra 10 minutes.
-If they just came from the fridge, then increase baking time another 10-15 minutes.

Enjoy!
-Let it "rest" at least 5 minutes.

-Garnish with sour cream, salsa, guacamole....whatever fancies your palette.

Best served with Tortilla Chips....this entire bag was $1 @ Aldi!
We had ours with avocado/black bean salsa....so delicious.

French Toast Bake

Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red*

Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. The recipe listed below is for 1 pan (9 x 13). Happy eating!!

** For those who are not familiar with Texas Toast, it is thickly sliced bread.  The slices are about double the thickness of standard sliced bread.  For a better description, click here **

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary....I just think it looks nicer...it was for a bridal shower*-

- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast

- Ladle second half of egg mixture
- *Spread thin layer of butter*


- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

- The recipe calls for eating it with warm maple syrup. I did not do this....it would be way too sweet....instead, I added the Tablespoon of powdered sugar in the egg mixture.
- I personally feel that eating it upside down is the way to go.....that way you don't waste any of the sticky bits of heaven on the plate

White Chicken Chili

The other weekend our church had a chili cookoff fundraiser for Habitat for Humanity. My entry was a white chicken chili. I received 2nd place by a very small margin. I should also mention that my in-laws "happened" to forget their donation/vote this year because they "happened" to be out of town....a likely excuse. ;o)

This recipe is super easy because you just add the ingredients in the crockpot and......"Set it and Forget it!!"


4 boneless chicken breasts (raw....diced into small pieces)
8 oz salsa (I use hot)
2 cans northern beans (w/ juice)
2 cans white corn (drained)
16 ounces pepperjack cheese (cubed)
1/2 cup white wine
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
salt to taste

Optional
cheddar cheese (for sprinkling)
bacon (for sprinkling)
sour cream (a dollop if you'd like)
green onion
tortilla chips

Directions
1. Add chicken, cheese, beans, corn, wine, and spices to crockpot and set on medium
2. Stir a few hours in to make evenly cook chicken
3. Fry up some bacon (the real stuff)
4. Wait 4-6 hours (total) and Enjoy Chili!

I like cheddar cheese and real bacon bits on mine....and eating it with tortilla chips....mmmm. This recipe can be thicker....most recipes call for only 8-10 oz cheese, but the extra makes it oh-so-much better!