Chile Chicken Enchiladas
I like Mexican food, but I don't really like to go to Mexican restaurants because you never know what they will put in their food and to be honest their chicken kinda creeps me out sometimes. So, when I saw this recipe I thought it would be good to try. Plus it came at Laura's recommendation and she is almost as picky as I am, so I figured it couldn't be too bad. This recipe came from bettycrocker.com.
1 can (19 oz) enchilada sauce (any variety)
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup sour cream
1 can (4.5 oz) chopped green chiles
1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
We omitted the chiles because I am not big on spicy food, but we both agreed it needed something to give it a little bit of a kick. Next time I think I might add some taco sauce or a little hot sauce or maybe even a little pepper jack cheese just to give it a little something extra. I also wanted to try a recipe I have for apple burritos for dessert, but Scott gave me a lecture about how we need to start eating healthier, so those will have to wait until another day.
Classic Chicken Pot Pie
I usually work a lot of long hours during the months of January and February (joys of being an accountant at year end), so easy to make meals are a must. I made the pot pie this past Monday, but made the filling for it Sunday night (while the enchiladas were baking). Then when I got home on Monday all I had to do was unroll the premade crust, dump in the filling, top it with the second crust and pop it in the oven, it literally took me less than five minutes. I almost think it tasted better by making the filling the night before because it gave all the flavors time to mesh together. This recipe is courtesy of pillsbury.com.
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
You can use whatever type of frozen veggies you desire. We used a bag with carrots, peas, corn & green beans, but Scott insisted we pick all the green beans out since he doesn't like them and I only eat the corn any way.
Enjoy!
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