Sour Cream Chicken Enchiladas with Green Chilies

These were so dang good! I brought them over to a friends house for dinner and we practically all licked our plates clean! I found two different similar recipes on pinterest that originated from two different blogs... both recipes were rated very well. A friend also made similar ones not long ago that we loved. So after reading reviews of the other blogs and tweaking both to make it fit my family's liking, here is the recipe I made and came up with. I will definitely be making these at least twice a month. I'm even thinking about making a double batch next time and freezing them. I served them with a side of Rice-A-Roni Mexican Style rice. Any type of bean would be great too!

With this recipe, don't be afraid to make it your own... use what spices you have on hand... don't buy anything new as far as seasonings go. Rotel is optional, but I really thought it gave it great flavor and a little extra kick. If your family loves beans, add a can of pinto beans to the chicken mixture. Go crazy! :)

Ingredients:

*1 lb cooked shredded chicken (I recommend buying a rotisserie chicken and shredding it, or boiling 2 chicken breasts in seasoned water and then shredding)
*6-8 8-inch tortillas (we used flour) (I used 7... I felt it filled them enough to my liking)
*1 1/2-2 cups of shredded Mexican cheese (I really like cheese so we used the whole 2 cups of a colby-jack blend)
*1 can original rotel (the hot would be good too if not making for kids)
*1 medium onion- chopped
*1 4-ounce can of green chilies
*1 cup Sour Cream (I used fat free)
*1 14.5 oz can reduced sodium chicken broth
*4 T butter
*1/4 cup flour
*1 T oil (I used olive oil, vegetable oil works too)
*Pepper/Salt- to taste
*1-2 tsp taco seasonings (or you could use some cumin, garlic... whatever you have on hand)
*dash of garlic powder

Optional Toppings (pick and choose as many or as little as you wish... we used all!)
*Fresh cilantro
*Lime slices
*Avocado slices
*Freshly sliced jalapeno
*Salsa
*Hot Sauce

Preheat oven to 400

1. In frypan saute the onion in oil until done. Add your cooked shredded chicken, and all your seasoning. Cook another few minutes. Add can of Rotel and heat up another few minutes.

2. Divide the chicken mixture between your 8 tortillas. Top each with some of the cheese. Roll and place in 9x13 pan, seam side down.

3. In a medium sauce pan, melt your butter. Whisk in flour to make a roux. Stir and cook until bubbly.

4. Slowly stir in chicken broth whisking the whole time to incorporate. (I stirred in 1/4 can at a time until it was smooth... then stir in another 1/4 can... stir... repeat till full can is used and mixture is smooth) Bring mixture to a boil, stirring frequently and cook about 2 minutes.

5. Remove from heat and stir in sour cream and green chiles.

6. Pour sauce evenly over the enchiladas and top with the rest of the cheese.  I covered and baked for 15 minutes and then cooked uncovered for another 5-7 minutes until cheese is melted and it's bubbly.

saute onion 

Shred Chicken

Add chicken to onions in pan. Add seasoning.

Add can of Rotel and heat up.

Divide mixture on tortilla's

Top with cheese and roll up

Place enchiladas, seam side down in pan (there are more than 8 here because I made a few extra  with just cheese and chicken (no rotel) for the kids

Make a roux with your melted butter and flour

Slowly add in chicken broth

Mix in broth till smooth

Add in sour cream

Add in your green chilies

Top enchiladas with the cream sauce

Top with remaining cheese (I also added more black pepper)

Bake 

YUM

Serve with favorite toppings

ENJOY!! And try not to pick up your plate and lick it clean!!!

Baked Parmesan Tomatoes

I got this recipe off pinterest... It's originally from Eating Well Magazine. It was simple and a great side dish. This would be good alone or served on fresh crusty bread! I think adding a little freshly minced garlic on this would be wonderful as well!

 INGREDIENTS

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Preheat oven to 450° F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

I cut 4 tomatoes horizontally

Chopped fresh oregano

Topped tomatoes with cheese

Topped with oregano, salt and pepper and olive oil drizzle

Bake!

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Slow Cooker Stout & Chicken Stew

A friend got this out of a magazine... I'm not sure of the author or magazine, so I am sorry for not giving them credit. It was a simple, yet delicious dish. I will definitely have this on my winter rotation. Nothing like a hearty stew, made simply in a crock pot, on a cool night! I was a little hesitant to make this since many times I make chicken in a crock pot it doesn't come out that great. The chicken was super tender and flavorful. We served with kale salad and crusty Rosemary and Olive Oil bread. This would also be good served over jasmine or sticky rice!

Slow Cooker Stout & Chicken Stew

The recipe asks for chicken thighs but I just used 3 breast and cut them up into bite size pieces.

Ingredients

* 6 tbs plus 1/2c all-purpose flour, divided (I used 4T since I cut down the chicken)
* 1 tsp salt, divided plus more to taste
* 1/2 tsp freshly ground pepper, plus more to taste
* OPTIONAL- a few dashes of ground cayenne red pepper* 2 1/2lbs of chicken ( your choice) (I think I used just under 2 lbs)
* 4 tsp extra-virgin olive oil, divided
* 3 pieces bacon, chopped (I used 4 pieces... I know, rebel!)
* 14oz of stout beer ( i used 1 bottle of guiness- I think the bottle was 11.5 oz)
* 1lb of whole baby carrots (Cut stems off)
* 1 8oz pkg cremini or button mushroom, halved if large (I used reg white whole mushrooms and cut them in half)
* 2 c of chopped onion (I used one medium sweet onion)
* 4 cloves of garlic, minced 
* 1 1/2 tsp dried thyme ( i just used whatever i had) (I used fresh thyme, about 1 tsp)
* 1 c reduced-sodium chicken broth
* 2 c frozen baby peas, thawed (I'm not a big pea fan so I used 3/4 c of frozen baby peas)

1.) Combine 6 tbs flour with 1/2 tsp each salt and pepper in shallow bowl. Dredge chicken in mixture to coat completely; transfer to plate. (I added a few dashes of ground Cayenne Red Pepper to flour mixture to give a bit of a kick)

2.) Heat 2 tsp oil in a large skillet over medium high heat. Cook all the chicken till browned and then transfer to slow cooker.

3.) Add bacon to the pan and cook, stirring often then sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly for 2 min or more. Add beer and use a wooden spoon to scrape up andy browned its from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic, thyme, spreading in even layers over the chicken. Pour broth over the top.

4.) Cover and cook until the chicken is falling apart tender, 4 hours on high or 7 to 8 hours on low. (I cooked mine on medium for 6 1/2 hours, then added peas and cooked on low another 30 mins)

5.) Stir in peas, cover and cook until the peas are heated through, 5 to 10 min more. Season the rest with salt and pepper to taste. If you want the stew thicker and flour or corn starch towards the end.

I cut up 3 chicken breasts into bite size pieces. Mix flour with seasonings)

Coat chicken in flour mixture

Brown chicken in a bit of olive oil (just enough to coat bottom of pan) Once browned, remove chicken and put into slow cooker.

Add chopped up bacon to same pan you used to fry up chicken

Once bacon is done and crispy, but not burnt, add the extra flour

Stir well mixing that yummy bacon grease with the flour

Add your beer...

Stir well, scraping sides. Add mixture to slow cooker and stir in with the chicken.

Chicken and beer/bacon mixture in slow cooker

Baby carrots, chopped onion and mushrooms cut in half

Place veggies on top of chicken in slow cooker along with garlic, thyme and more seasoning if you wish.

Add chicken broth. Cover and cook on medium-low for 6-8 hours

hour left to cook...

added defrosted baby peas with 30 minutes left

Tender and flavorful. 

ENJOY!

Buffalo Chicken Dip

I used to make this EVERY sunday during football season! It got to the point that I had to stop making it for a few months because I ate it WAY too much! I'm usually asked to bring this to parties. It's super easy and is typically gone in less than 5 minutes of pulling it out of the oven... which is good because this isn't that great once it sits for awhile. It's MUCH better hot and gooey! I've doubled this recipe for bigger parties as well.

Ingredients:

*1 brick cream cheese- let sit out 5 minutes to soften

*1 lg can chunck chicken (I've used swanson. Typically I boil 1 lg or 2 thin chicken breasts in boiling water with seasoning till cooked through. Then I shred with two forks

*1/4 cup Frank's hot sauce (you can use original or wing sauce... both are great)

*1/4 cup Ranch

*1-1.5 cups shredded cheese (colby-jack blend or cheddar)

*Tortilla Chips

Preheat oven to 350 (If making to bring to a party, I prepare it that morning and cover with tinfoil and put in the fridge. I bring to the party and bake there)

Spread the cream cheese in a 9x9 pan (or similar in size)

Evenly distribute shredded chicken over the cream cheese

Evenly drizzle both the hot sauce and the ranch over the chicken

Top with the shredded cheese. Cover with tinfoil and bake for 20 minutes. Uncover and bake an additional 5-10 minutes until bubbly. 

Serve with tortilla chips. You could also serve with celery and carrot sticks.

Spread cream cheese in even layer 

Sprinkle shredded chicken over cream cheese

Add your hot sauce evenly

drizzle on your ranch

Top with a layer of shredded cheese. Bake

Ooey Gooey Goodness!