White Chicken Enchiladas

Our family loves enchiladas and this is a new recipe but has quickly become one of our favorites. It looks like a lot to do but it is actually really simple. We serve it with some spanish rice and it's great. Enjoy! (Sorry, I forgot to take a picture.)

Mix in a bowl:
1 cup onion
2 Tbsp butter
2 cups chicken (I usually do 3 chicken breasts, shredded)
4 oz diced chilis
1 can black beans (drained and rinsed)

In a saucepan:
3 Tbsp butter
1/3 cup flour (add to melted butter)
1 tsp coriander
3/4 tsp salt
2 1/2 cups chicken broth

*allow this mixture to come to a boil and thicken a little

Add to sauce pan mixture:
1 cup sour cream
1 1/2 cups monterey jack cheese (more if you really like cheese)

Put about 1/2-1 cup of liquid in the chicken mixture
Wrap chicken mixture in flour tortillas(soft taco size) and line up in 9x13 pan. Cover tortillas with remaining sauce.
Bake @ 350 for about 20-25 minutes.

Easy Parmesan Garlic Chicken

If it says easy in front of it...I love it!

Sorry about the picture... I started eating, and remembered I wanted to take a picture. Disregard the bite marks... :)


Ingredients:

1/2 cup Grated Parmesan Cheese
1 env. of Italian salad Dressing
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves

Preheat oven to 400 F. Mix cheese, salad dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is cooked through (170 F).

This was actually really good and it from start (prep time 5 minutes) to finish (cook 20 minutes) it took 25 minutes! i'm all about 5 minute prep time, and I love this recipe because I didn't have to go and buy random ingredients that we don't usually have. I just dug around in the cupboard till I found the ingredients.

The Deathly Dessert!

This is our new version of the best dessert ever! It is known to most people as Never on Sundae, The Cookie Monster or Cookie Skillet.... Here is How to make our version, as inspired by our friends Tim and Jessica!

Here are the Ingredients:
Brownie Mix, Cookie Dough, Whipped topping, Carmel and Chocolate Topping, and Ice cream.

Mix the Brownies according to directions and cook them for about 10 Min at 350. Then add the cookie dough, drop on top, throughout the entire pan of brownies, and cook for 20 more min. You don't want them cooked all way! The brownies and cookies should be warm and soft!

Scoop Ice Cream all over the top, then add the Whipped Cream, Carmel, and Chocolate across the top. Set it in the center of the table and pass out the spoons, we like to eat it right out of the pan!

Tater Tot Casserole

1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbsp. margarine
1 can cream of chicken soup
1/4 cup milk
1/2 cup shredded cheddar cheese
2 1/2 cups cubed cooked chicken
1 16oz can sliced carrots, drained
1 16oz pkg. tater tots

In saucepan cook onion and green pepper in butter til tender, not brown. Blend in soup and milk. Remove from heat; add cheese. Stir until cheese melts. Stir in chicken and carrots.

Pour chicken mixture into 9x13'' pan (i prefer 8x8''). Arrange tater tots atop casserole. Bake at 375 for about 35 minutes. Sprinkle additional cheese atop casserole and return to oven for two minutes.

My sister-in-law also has a variation of this with cooked ground beef, 2 cans cream of potato soup added to it, and tater tots topped with cheese. Both are pretty tasty.

Cornbread Chicken

This is an easy recipe from the Alamo Ward Cookbook. Eating is believing on this one. Sorry no picture.

Ingredients:
2 cans (16 oz) baked beans
3 chicken breasts (or whatever chicken you have uncooked)
1 cup bottled BBQ sauce
1 package jiffy cornbread mix

Directions:
Pour baked beans in bottom of baking dish. Lay chicken on top and pour BBQ sauce over it. Cook at 400 degrees for 30 minutes. Make cornbread mixture and spread on top of casserole. Cook for another 20 minutes or until cornbread is full cooked.

Don't make the cornbread ahead of time. Mix right before adding to dish or it will overraise. You can use any cornbread recipe on top if you prefer.

Whole Wheat Pancakes with Orange Syrup and Pecans

I don't know where this recipe came from, but I grew up with it, and it is my kids' favorite breakfast. They are always so excited when I make it. Of course, you can make the pancakes with white flour, too, but I prefer the texture of the whole wheat pancakes with the pecans and orange syrup. The syrup is also great on waffles. Enjoy!

Ingredients:
1 ¼ c. flour (whole wheat is great!)
1 T. baking powder
1 T. sugar
½ t. salt
1 egg
1 c. milk
2 T. oil

Orange Syrup:
½ c. concentrated frozen orange juice
1 cube butter
1 c. sugar

Method:
1. Mix together dry ingredients
2. Mix together wet ingredients and add to flour mixture.
3. Mix just until moist.
4. (For buttermilk pancakes, add ½ t. baking soda, reduce baking powder to 2 t. and substitute buttermilk for milk.)
5. Cook on griddle

Method for Syrup:
1. Mix and stir all ingredients over heat until melted, but don't boil.
2. Serve warm with toasted chopped pecans

Chicken Tetrazzini

This goes out to those of you who think I only cook with Pilsbury dough... (it was on sale, so why not buy some!) :)
Sorry no picture.

Ingredients:

8 oz. Spaghetti
5 tbs. butter
6 tbs. flour
3 cups chicken broth
3 cups cooked chicken
1 cup light cream
1 tsp salt
pepper to taste
1 cup fresh/canned mushrooms
5 tbs. minced green chiles
1/2 cup Parmesan cheese
1/2 cup shredded cheddar cheese

Directions:
Cook spaghetti in boiling salted water until just tender. Do not overcook. Melt butter, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, chiles, and cooked chicken. Turn into 2 to 3 quat flat casserole. Sprinkle with cheeses. Bake at 350 F for about 30 minutes or until bubbly and lightly browned.