Category: dinner

In the Kitchen: Creamy Chicken Enchiladas

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This week I have an easy and delicious twist on chicken enchiladas. I’ve been eating these for as long as I can remember and they’ve never disappointed. This recipe makes four average sized enchiladas though the sauce can go farther. Simply increase the amount of chicken and tortillas to make more. You will find a link to a printable recipe card at the end of this post.

Prep time: 20 min | Cook time: 20 min | Makes 4 Enchiladas


 What you’ll need:
skinless boneless chicken, 4 tenderloins or 2 breasts
4 burrito size flour tortillas
1 can (15 oz) cream of chicken soup
16 oz sour cream
1 small can diced green chilies
shredded cheese, cheddar and/or pepper jack

In a large bowl, mix the chicken soup, sour cream and green chilies until well blended. Heat the sauce in the microwave for one minute. This step is not necessary though cuts down on baking time a bit.

Cut thawed chicken into bite sized pieces and cook in a skillet until done. As I’ve mentioned before, I always cook with chicken tenderloins. We buy them in large bags and thaw them as needed. I use one tenderloin per enchilada though you can adjust this to suit your preference. 
Season the chicken while cooking with a few shakes each of onion powder, garlic powder, black and red pepper and cilantro, or the seasonings of your choice.
Lay a tortilla on a flat surface and spread a little sauce down the center. You can also add some chopped jalapenos if desired. Next add the chicken.
Top with shredded cheese, as much as you like. I use cheddar and sometimes also a little pepper jack. 
Begin rolling the tortilla tightly, one side at a time.
Roll the other side and lay them in a greased 13 x 9 baking dish. I use toothpicks to keep them closed while cooking. This also helps me indicate which have the jalapenos in them, because mine does not! 
As I mentioned, this recipe will make 4 average sized enchiladas. I only make three as you see above – two large ones for the man and one average size for me. A 13 x 9 pan will hold 4 side by side.
Pour the remaining sauce over the enchiladas and spread evenly. 
Bake at 375° for about 15 minutes or until sauce begins to bubble a bit. Remove from oven and add some shredded cheese on top, return to oven and cook for an additional 5 minutes.
I recommend an oversized spatula for removing them from the pan, as they are kind of floppy! Letting them sit for about 5 – 10 minutes after cooking also makes serving easier.

I like to serve them with spanish rice and black beans with a little sauce poured over the top – delicious!

If you make any of the recipes I post here, I’d love to hear about it!

In the Kitchen: Roasted Red Pepper Alfredo

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The base sauce for this meal is easy and versatile. I make it with chicken, mushrooms and spinach but it is also delicious without or you can add any vegetables you like. I serve it over cheese tortellini but it is good on any pasta or even grilled chicken or fish. This recipe will easily serve 4 people or 2 people twice and you will find a link to a printable recipe card at the end of the post.
Prep time: 15 min  |  Cook time: 15 min  | Serves 4

What you’ll need:
16 oz jar roasted red peppers in oil (1/4 cup used in recipe)
skinless boneless chicken, 3-4 tenderloins or 1-2 breasts
6-10 mushrooms
2/3 cup spinach, fresh or frozen
16 oz jar alfredo sauce
grated parmesan cheese (in a shaker is fine)
onion powder, garlic powder, salt & pepper
1 package cheese tortellini

The first step is to prepare the red peppers. Drain the oil from the 
jar and puree the peppers in a food processor or blender.
Once pureed, pour back into the jar for storing. You will only use a small amount each time you make this sauce so one jar will last for several meals (which also makes it easier next time!). It stores well in the refrigerator.
I always cook with chicken tenderloins which we buy in bulk – they are inexpensive and easy to use. You can also use breasts. I use 3-4 tenderloins for this meal but you can use as much or as little as you wish depending on how many you are feeding. I also like a lot of mushrooms.
Cut the chicken into bite size pieces and saute in a deep skillet. Season with onion and garlic powder and a little salt and pepper. 
For the amount of chicken I use, about 1/8 to 1/4 tsp is good. 
When the chicken is almost done, add the mushrooms and saute until cooked through.
Next, push the mixture to the sides and add a bit of margarine to the center of the pan. Add the spinach and saute until cooked through. I use frozen spinach but fresh works as well. 
Pour in the alfredo sauce and mix well. We like a little more sauce so I add 1/4 cup milk to the empty alfredo jar, shake well and pour into pan along with a few shakes of parmesan cheese.
Next add about 1/4 cup of the pureed red peppers to the sauce. You can use more or less depending on taste. Mix well and heat through.
Serve over cheese tortellini with garlic bread and enjoy!

> Click here for a printable recipe card.

In the Kitchen: Santa Fe Chicken

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This week, Santa Fe Chicken – quick and yummy, this meal couldn’t get much easier! It makes enough to easily serve four or you can save the leftovers for another meal or a quick lunch.

Total time:  About 20 min  |  Serves 4

What you’ll need:
• skinless boneless chicken, 3-4 tenderloins or 1-2 breasts
• 15 oz can black beans
• 15 oz can sweet corn with peppers (or Mexicorn)
• 15 oz can diced tomatoes with chilies
• 4 oz can chopped green chilies
• 1/3 cup shredded pepper jack cheese (more if desired)
Cut thawed chicken into small cubes and cook in a deep skillet. 
Season chicken with about 1/4 tsp each of garlic powder, onion powder, black and red pepper mix, cilantro and a few shakes of red pepper flakes. It may seem like a lot of seasoning for the chicken but it gets watered down once you add the other ingredients. 
Once the chicken is almost done, add the green chilies, undrained, and heat until the chicken is cooked through. Next add the diced tomatoes and black beans, undrained, and the corn, which needs to be drained. Simmer until heated throughout. 
Give it a taste and you may want to add a few shakes of salt or more seasoning depending on preference. 
Add shredded cheese to pan and stir until melted. I use pepper jack but cheddar would work well also.
Serve over hot white rice with a dollop of sour cream, if desired, and Fiesta Breadsticks – yum!