Creamy Green Chile Chicken Enchiladas

Let me introduce you to our families new Favorite Chicken Enchilada.
These Creamy Green Chile Chicken Enchiladas are so SO good.
I still really love the Honey Lime Enchiladas found here.
I have made these enchiladas several times now and every time my boys say that it was the best meal ever!
Serve with a green salad, tortilla chips and fresh salsa.

Creamy Green Chile Chicken Enchiladas

Serves 4-6

What you Need:

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

How To Make:

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Source: Mels Kitchen Cafe

Baja Style Shrimp Tacos

These Tacos are Amazingly Good!
If you can't have the real California Baja style tacos, make your own.
We had our first day of 70 degree weather today, the warm weather made me crave something more light and healthy to eat.
These Baja Shrimp Tacos hit the spot.
As far as prep goes, these really don't take a whole lot of time to make. I started by getting the shrimp ready and then marinating them in the lime and oil while making the beans, quacamole, and pico de gallo. The shrimp cooks so quickly, so I did not cook them until right before I was ready to serve the dinner.

Baja Style Shrimp Tacos
serves 4 -6

• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• the juice of one lime
• 1 teaspoon coarse salt
• 1 dozen corn or whole wheat tortillas
• pico de gallo (recipe below)
• black beans (recipe below)
• guacamole (recipe below)
  
• lime wedges for serving
• Cholula hot sauce (or your favorite hot sauce)
• monterey jack cheese (optional)

1. Toss the shrimp together with the olive oil, lime juice and salt. Preheat your grill (outdoor or indoor) over high heat. Grill until cooked through, about 2 minutes a side.

2. To serve, heat the tortillas in a dry frying pan and wrap them in a towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, back beans, guacamole, fresh lime juice, a few dashes of hot sauce and a little of the cheese if you’d like.

Yummy!

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa.

• 1 pint grape tomatoes, quartered
• 2 tablespoons roughly chopped cilantro leaves
• 3 tablespoons finely chopped white onion
• coarse salt
• squeeze of lime
• as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

• 1 can of black beans
• 4 cilantro stems
• 1 garlic clove, crushed
• pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons cilantro leaves, roughly chopped
• 1 lime
• coarse salt

Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Recipe Source: GOOP

Slow Cooker Chicken Tacos

With soccer practices, homework, and many other activities going on during the week
I have been loving my slow cooker.
Fix it in the morning, and it is ready in time for dinner.
This is a very yummy slow cooker meal.
The cream cheese and salsa mixed together with the beans, corn, and shredded chicken is so good.
Serve in a crispy shell or soft shell tortilla, with what ever tacos toppings you like.
Enjoy!

Slow Cooker Chicken Tacos

What You Need:
-1 can (7.5) black beans, drained and rinsed
-1 clove of garlic, minced
-1 cup chunky salsa, divided in half
-1 cup frozen corn
-1/2 tsp. ground cumin
-4 oz. cream cheese
-4 skinless, boneless chicken breasts

How To Make:
1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2 - 3 hours or 4 -6 hours on low, until chicken is tender and cooked through.
2. Remove chicken and shred. Add back to slow cooker. Stir in cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
3. Serve with tortillas, lettuce, shredded cheese, and tomatoes.

Tacos Supreme

Tacos are a staple weeknight meal at our home, we have them at least 2 times a month.
I used to buy the Taco seasoning packets at the grocery, but then came across this recipe over on My Kitchen Cafe.
I will never buy the packets again. This recipe is just as easy, taste's so much better, and save's a little bit of money!
We also like to serve the Tacos with Cilantro Mexican Rice.
Enjoy!



Tacos Supreme

Heat in a medium skillet over medium heat:
2 tablespoons Olive Oil

Add:
3/4 cup chopped onion

Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add:

1 pound ground beef OR ground turkey

Cook, breaking up the meat, until it is no longer pink, about 3 minutes. Stir in:
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
Salt to taste ( about 1/2 to 3/4 teaspoon)

Cook, stirring, for 30 seconds. Add:
1 15 oz. can tomato sauce
Optional: add a few dashes of hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether.

Cook, stirring occasionally, over low heat for 10 minutes or until there is no more liquid left in the meat mixture.

Serve meat in taco shells (hard or soft) and your choice of toppings.

Source: Adapted from My Kitchen Cafe

Mexican Cilantro Rice

This is our Family's Favorite side to accompany any Mexican dish.
The cilantro gives it that extra something and makes it taste so fresh.
I love it because it is so easy to make and tastes like you are out at a Mexican restaurant.
For our family of four, we always finish the rice off. When I have company over I always double it.

Mexican Cilantro Rice

Serves 4 as a side dish

2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth

1/2 cup of cilantro, minced

1 small can tomato juice
salt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. Stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and stir in minced cilantro, leave mixture alone with the lid on it for another 10-15 minutes or so.

Serve and Enjoy!

Simple Chicken Tortilla Soup

I love this recipe!
It is so easy to throw together, it is very healthy, and it is so very delicious.
I like getting the MILD green enchilada sauce, but if you like more of a 'zing' in your Tortilla soup you can go for Medium.
A Perfectly Simple week night meal for any time of the year.
Enjoy!



Simple Chicken Tortilla Soup

What you Need:

-4 cups of Cooked Chicken
-2 cans of great Northern Beans
-5 cups of low-sodium chicken broth
-1 large can OR 2 small cans of MILD GREEN enchilada sauce
-1 1/2 cups of frozen sweet white corn
-1/2 cup chopped cilantro

How to Make:

1. I cook my chicken by boiling 3-4 chicken breasts in water. When cooked, I wash the chicken and chop it up.

2. Put all of the ingredients (except cilantro) into a pot and bring to a boil. Turn down and simmer for 20 minutes. Stir in Cilantro.

3. Serve with desired topping: shredded cheese, tortilla chips, salsa, sour cream. . .what ever you like. (I like to keep mine simple with just tortilla chips crushed over the top)

Baja Tilapia Tacos

Summer is just around the corner and I am starting to think of warm summer evenings and healthy and refreshing meals.
This is a very easy and very good fish taco recipe.
You can always adjust the toppings to your liking.
I really like the Tilapia in this recipe, it is very healthy and I can almost always find it on sale at our local grocery store.

The sauce gives the tacos the Baja flavor, very good.

Baja Tilapia Tacos

Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1/2 package Taco Seasoning Mix
COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

Fish:
1 pound Tilapia -- cut into 1-inch pieces
1 tablespoon olive oil
1/2 package taco seasoning
2 tablespoons lemon juice
COMBINE Tilapia, olive oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

Toppings:
1 pkg taco size four tortillas
shredded cabbage
chopped tomato
lime juice
Taco Sauce

Fill taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

Enjoy!

Pork Carnitas

I really love crock-pot meals!
This recipe is super easy to put together, and slow cooking the meat through out the day with the cumin and fresh citrus smells so good.
The meat turns out very moist and flavorful.
Makes very yummy tacos!

Pork Carnitas
6 servings

Ingredients:

2 - 4 pounds pork roast
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

How To Make:

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.

3. Shred meat fully and serve on warmed corn tortillas with desired toppings.

Enjoy!

7- Layer Dip

7 - Layer dip is so good!
A great appetizer to make for parties, or fun get-togethers with family and friends.
One thing that I don't like about the traditional 7 layer dip is the way you just plop the can of beans into the pan and them spread them around. That process just grosses me out. :-)
So I heat them in a pan and add a few yummy ingredients to make the beans a bit tastier.
The Pico De Gallo also makes this dip just that much tastier. You can see my Pico De Gallo recipe here.
This dip should be eaten with in 24 hours of making, it does not keep well after that.
I have never had many leftover past 24 hours anyways. This dip is eaten up fast!
ENJOY!

7 - Layer Dip

1st Layer-
-1 can of refried Beans
-1 small can of diced green chilies
-1/2 to 1 teaspoon of Tabasco (or other hot sauce)
-1/2 teaspoon of cumin
*Begin by putting the refried beans into a small saucepan over medium-low heat, add the chilies, Tabasco, and cumin. Mix well.
*Spread into a glass pan, or larger plate.

2nd Layer-
-1 cup of Shredded Sharp cheddar cheese
*Layer on top of beans

3rd Layer-
-1 cup of sour cream (or enough to spread a complete layer)
*Layer on top of Cheese

4th Layer-
-2 avocados (mashes)
-3 spoon fulls of sour cream
-1 cup of pico de gallo
*Combine all together and make guacamole, add on top of sour cream layer.

5th Layer-
-1 cup of Monterey Jack cheese
*Layer on top of guacamole

6th Layer-
-chopped black olives

7th Layer-
- 1/2 cup of pico de gallo

Serve with Tortilla Chips and ENJOY!

Pico de Gallo

I love Pico de Gallo!
It is fresh, healthy, and so easy to make.
You can serve it with Tortilla chips, add it to Guacamole, or 7-layer dip.
Yummy.



Pico de Gallo

-5 plum OR Roma tomatoes (firm, not soft)
- 1/2 large or 1 small onion
- 2 jalapeno peppers
- 1 medium bunch of cilantro
- 1/2 of a lime
- salt

How To Make:

1. Dice tomatoes and onions put in a bowl.

2. Cut the ends off of the jalapenos, scrape the seeds from the jalapenos and discard them. Dice the jalapenos, and to the tomato and onion mixture.

3. Now chop up the bunch of cilantro. You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems. Add to the bowl

4. Squeeze half of the small lime into the bowl. Season with salt (to taste).

*Serve with Tortilla Chips.

*You can also add this mixture to 2 mashed avocados with one or two scoops of sour cream for a yummy Guacamole!

Empanadas From Luis

A couple of years ago my oldest son loved watching Noggin, a television program for kids. One of his favorite shows was 'Cooking with Luis'.

Luis would go grocery shopping for his ingredients with his mom, then also with the help from his mom would make a dish following a recipe. This program got my oldest son so excited to cook. We went online and printed off all of his recipes from Noggin.com and started to make them together.

One of the recipes was this one, Empanadas. I have to be honest with you I was a little hesitant when I saw the list of ingredients. However, we made them together my son and I, and they turned out far better than I ever thought they would. These Empanadas are Delicious! My kids LOVE them and eat two each. We have now made them many times since and love them each time. They never get old.
I hope you give them a try, you will love them.

Empanadas from Luis
Makes 8

What you need:

1 Red Pepper, chopped
1 tablespoon Olive Oil
1 White Onion, chopped
1 pound of ground meat (Beef, Turkey, Pork, or Chicken)
4 Hardboiled Eggs, chopped
1 cup Spanish Olives OR Manzanilla Olives stuffed with Pimentos, minced
Salt & Pepper
1 teaspoon Cumin
Pastry Dough (I used Pillsbury Refrigerator)
1 Egg Yolk (raw)

How to Make:

1. Heat oil in a pan, when the oil is hot, add the red peppers and onions. Stir them around for 5 minutes. Now, slowly add the meat, and mix it all together. Make sure you don’t overcook the meat.

2. Now chop 4 eggs into bits. Stir the eggs into the meat. Pour it all into a big bowl.

3. Chop up the olives and add them to the mixture. Sprinkle a bit of pepper and a pinch of salt. Now add Cumin. Cumin gives the empanadas their special taste.

Pastry
On a dry table, with dry hands, roll out your pie crust. If using Pillsbury refrigerator dough, unroll both pie rounds from package. Now I used a regular table bowl for my 'dough cutter' to get the perfect round circle. You should be able to get 8 small circles out of the dough. You will have to re-roll the dough out a few times just like you would cookie dough.

Filling
Add some of the warm filling to the middle of a pastry circle. Fold it over all the way so the edges touch. For a perfect empanada, use a fork to make marks around the edges. Do the same for all the empanadas and put them on a baking sheet.

Bake

To make them golden brown, paint them with an egg yolk.
Cook at 350º F (180º C) and cook for 35 minutes.

We like to eat ours with Salsa on top.

Yummy! :-)

Quick Turkey Enchiladas

These Enchiladas are So GOOD!
My whole family (even my little boys) loved them.
I love that you add cheese to the meat mixture, when the cheese melts in the skillet it binds the Turkey together and makes for a great filling.
This is very easy to make and cooks very quickly. I love a quick GOOD meal!
I hope you enjoy them as much as we do.



Quick Turkey Enchiladas
adapted from America's Test Kitchen

-1 Tablespoon Olive Oil
-1 onion, chopped
-2 garlic cloves, chopped
-1 pound ground turkey
-3 cups of shredded Monterey Jack cheese
-2 10 ounce cans of Red enchilada suace
-1 small can of diced green chilies
-1/2 cup fresh cilantro
Salt and pepper
-10 (6 inch) corn tortillas

1. Preheat oven to 400 degrees. Grease a 9 by 13 pan with Pam spray.

2. Heat oil in a skillet over high heat. Cook onion until lightly browned, add garlic and cook for about 30 seconds more. Stir in turkey and cook until no longer pink. Add 2 cups of the cheese, 1/2 cup enchilada sauce, green chilies, cilantro, season with salt and pepper to cooked turkey. Heat together on medium heat until all combined.

3. Stack Tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. In the middle of each tortilla put about 1/4 cup of the meat mixture then roll tightly. Place seam-side down in pan. After all are rolled, cover with remaining Enchilada sauce and the 1 cup of cheese.

4. Cover with foil and cook for 10 minutes. Remove foil, and cook another 5 minutes.

Enjoy!

Bajio's Green Chicken Chile Salad

There are many reasons I LOVE my home town of Orem, Utah.
You really never know what you have and how much you love it, until you move away.
That is how I feel about this salad,
the Green Chicken Chile Salad from

There are days I still crave it, and I have lived outside of Utah for over 6 years!
I was so excited to stumble into this recipe.
It is very VERY close to the original.
It does take a little time to prepare. When I make it, I usually will do a few of the steps the day before or earlier in the day.
The work and preparation is totally worth it in the end!

Makes 4 -5 servings

STEP 1:
INGREDIENTS for Green Chili Chutney:
3 large annaheim peppers, halved, seeds removed

1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles

5-7 tomatillos, husks removed

1/2 cup apple cider vinegar

1 cup sugar

dash of chili powder

dash of cumin

dash of salt

1 large sweet onion, halved
DIRECTIONS
1. Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned.
2. Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth.
3. Dice peppers.
4. Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

STEP 2:
Grilled Chicken INGREDIENTS

4 Grilled Chicken Breasts

1 cup of lime juice
1 cup of oil
Balsamic Vinegar
Directions:

1. Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2. On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

STEP 3:

For onion:

1. Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2. Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.

STEP 4:
Cilantro Lime Dressing INGREDIENTS:
1 package Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro, chopped
1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Directions:
1. Blend all ingredients together in a blender. Chill.

Step 4:
Assembly:

On individual plates:
-pile with mixed greens,
-add a cup of Fresh Pico De Gallo or store bought,
-add the warm chicken mixture,
- top with cheese,
-tortilla strips
- and cilantro lime dressing

ENJOY!

Beef Chimichangas

To use up left-over roast. . .
in our house we like to make these
Beef Chimichangas.
They are a nice change from just reheating the same meal you had the night before.
The amount of meat will depend on how much you have left over from the day before.
These are also very easy to make, from start to finish about 30 minutes.
They are VERY GOOD!



Beef Chimichangas

-Left over roast from Sunday's dinner (or slowcooked roast)
-4 oz. can diced green chilies
-1 can green enchilada sauce
-colby-jack or Mexican cheese, shredded
-Tortillas, burrito size
-Canola or vegetable oil (healthy alternative use Pam spray)


-In a small saucepan heat enchilada sauce and green chilies in a saucepan. Shred the leftover roast and add to the saucepan. Mix together the meat and sauce until really shredded and combined. (you do not want it to be to soupy, so if you need to drain off some of the liquid, do)

2. Heat the tortillas in the microwave for 30 seconds. Place some of the shredded cheese and about 1/2 -3/4 cup of the meat mixture in the middle of the tortilla. Fold ends in and roll up (to look like a Burrito). You should be able to make 3-5 depending on how much meat you use.

3. Put about 1/2 inch of oil in a saucepan and heat on med-high. To test oil put a piece of a tortilla in the oil until it starts to sizzle. Now you are ready to add the rolled up tortillas into the oil. Cook until lightly browned on each side. Remove from heat and set on a paper towel on a plate.

4. Serve topped with sour cream, salsa, guacamole, lettuce, and tomatoes.

Enjoy!!

Lime Chicken Tacos

I just tried out this recipe the other night,
and LOVED it!
This is a very light and refreshing taco full of really good flavor.
It was also super easy to make.
I used 6 inch Whole Wheat tortillas to make it a little bit more healthier.
This is a make again at our house for sure.

Lime Chicken Tacos
from: BlogChef

Ingredients:
1 ½ lbs boneless skinless chicken breasts (cut into small pieces)
1/8 cup red wine vinegar
½ lime (juiced)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions (chopped)
2 garlic cloves (minced)
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato (diced)
¼ cup shredded lettuce
¼ cup Monterey jack cheese
¼ cup salsa
Sour cream (optional)

Make:

Step 1: Add a little oil to the pan and sauté chicken pieces in the pan for 20 minutes over medium-high heat.

Step 2: Mix together vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano.

Step 3: Add the mixture to the pan and Simmer with chicken for another 10 minutes.

Step 4: Warm tortillas and add chicken mixture to each one evenly. Top with cheese, tomato, lettuce and salsa, sour cream.

Taco Soup

This makes for a great weeknight meal!
It is very easy to make and fast.
I also love the option of making it two hours ahead,
that is very nice if you have a busy afternoon or evening.
It is also REALLY GOOD and filling!
Especially when topped with sour cream, cheese, and tortilla chips.

TACO SOUP

Ingredients:

16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef (or ground turkey)
1 onion, chopped
1 sm. can chopped green chilies

How to make:

1. Brown Ground beef and onion. Drain off fat.

2. Do not drain any of the canned foods. Add all ingredients to a crock pot or a large pot.

3. Simmer for 1 to 2 hours.

4. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla chips or large Fritos Chips.

*to make your own tortilla strips: cut tortilla in strips ,cook in frying pan with olive oil and grated parmesan cheese until crisp.

Honey Lime Chicken Enchiladas

This is our family's new favorite Enchilada.
This recipe has been passed along from many friends and blogger-friends. I have made a few slight changes to the recipe to suite our taste.
These are a great change from the traditional Chicken enchilada. They are sweet yet have a slight spiciness to them.
They are just soSoSO good, you have get to try them!

Honey Lime Chicken Enchiladas
adapted from The Sisters' Cafe

Ingredients:

-5-6 Chicken breasts (cook in boiling water, then shred)

-6 tablespoons honey
-5 tablespoons lime juice
-1 tablespoons chili powder
-1/2 teaspoon garlic powder

-8-10 flour tortillas ( I like to use organic whole wheat tortillas)
-1 pound monterey jack cheese, shredded
-2 10oz cans green enchilada sauce
-3/4 cup of sour cream


Make:

1. Cook and shred chicken and set aside.

2. Mix the honey, lime juice, chili powder and garlic powder till blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.

3. Mix the 2 cans of enchilada sauce with the sour cream in a seperate bowl.

4. Grease a 9X13 baking pan. Pour about 1/2 cup enchilada and sour cream sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Pour remaining enchilada sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes until brown and crispy on top.

6. Top with shredded lettuce, diced onions, diced tomatoes, sour cream, guacamole etc. or just eat them as is.

Porter Rockwell Salsa

I made this tasty Salsa to go with our taco dinner tonight,
oh yummy it turned out so good.
Very easy to make, healthy, and a great excuse to eat Tortilla Chips!
Enjoy!

Porter Rockwell Salsa
Adapted from
Janelle's Cookbook

2 cups frozen petite corn- thawed

1- 15oz can black beans - drained and rinsed

1 diced avocado

2/3 cup green onion diced

3 diced Roma tomatoes

1/3 - 2/3 cup chopped cilantro

2 clove garlic- minced

1-2 tsp hot sauce - to taste (if you like it spicy, totally optional)

1/2 tsp black pepper

1/2-1 tsp salt - to taste

1/2-1 tsp lime or lemon juice

2 Tbs red wine vinegar

1 1/2 tsp olive oil

Mix together and chill for 1 -2 hours.
We ate it right after I made it, and it tasted really good with out the chilling part.

Serve with tortilla chips.

Spinach and Chicken Enchiladas

This is not your traditional Enchilada!
It is more of a creamy and savory dish.
I love the spinach in it, makes this dish taste really good.
This dish made a lot which is even better, Leftovers!

Spinach and Chicken Enchiladas

2 lbs chicken breasts
1 lg white onion
1/4 cup unsalted butter
3 cups sour cream
1/4 cup milk
1 tsp ground cumin
8 oz diced green chilies
1 lb spinach
1/2 cup leftover water from spinach
salt and pepper to taste
12 tortillas
6 oz Monterey Jack cheese

-Cook chicken in boiling water for 20-30 minutes.
-After Chicken is done cooking, cut up into small pieces.
-Finely chop onion and saute in butter 5 minutes.
-Steam spinach until done.
-Combine sour cream, milk, cumin, green chilies, spinach, leftover water and salt and pepper to taste. Add chicken to half of the sauce.
-Grease a 9 by 13 pan.
-Spoon chicken mixture into a tortilla, fold and lay in pan. Cover Enchiladas with half of cheese. -Cover with leftover sauceand then add the remaining cheese.
-Bake at 350 degrees for 30 minutes.

Creamy White Chicken Chili

I am entering this recipe into a Shirley J Cream Soup Recipe Contest.
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Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup Shirley J CREAM SOUP BASE mix
1 1/2 cup water

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Cream soup in separate pan. Remove from the heat; stir in sour cream and Shirley J cream soup. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.