Chicken Enchilada Casserole

Chicken Enchilada Casserole

*has some spiciness

-3 large chicken breasts (I put frozen ones in a pan, with some olive oil, covered it and cooked on medium for about 30 minutes, then on low for another 30 or so minutes)

    - seasoning: add minced onions, creole seasoning, paprika, cumin, kosher salt, & garlic powder 

-cook about 3-4 cups of rice

-when chicken is finished cooking, shred it and add 1/2 can red or green enchilada sauce (I used green, because I like it more)

   -also add: about 2 or so tablespoons of cream cheese and 1/2c-3/4c sour cream

-add cooked rice.. any amount you deem necessary. 

-mix in chopped spinach (about a handful) and remaining enchilada sauce from the can, and about 1 1/2c shredded cheese. 

-add to a baking dish. Add 1 small can of corn. Add shredded cheese. 

      -Sprinkle with dried parsley and fresh cilantro

Bake at 350 degrees for 10-15 minutes.

serve with a side of  pinto beans and you're set with a delicious meal.

the kids will approve!

Sweet Pork Taco Salad

Sweet Pork:
1 pork roast (with lots of fat)
slow cook on high for about 6 hours
add: about 1-2 c red enchilada sauce
1-2 c brown sugar
1 can dr pepper
1-2 cloves garlic and 1/2 c chopped onions
a few dashes of olive oil
salt and pepper

Cilantro Ranch:
1 pkg ranch mix (prepared)
2 tomatillos peeled and chopped
about 1/4 bunch cilantro
2 cloves garlic
1/4 c lime juice
1/8 tsp tabasco
-blend ingredients

warm a tortilla

add rice and black beans on bottom

add sweet pork

shredded cheese

shredded romaine lettuce

pico de gallo

cilantro ranch dressing

crunchy tortilla strips

can I say.. delicious!!

Chicken Tortilla Soup

This recipe I came up with on the spot and I liked the outcome, so I hope others will be able to replicate. Again, I need to get better at taking a picture of the food before I have already started eating it..but I guess that means it was too good to wait..haha

I started with leftover chicken stroganoff: which is a recipe coming soon: otherwise, cook some chicken and about 1 cup  heavy whipping cream and about 1 tbsp ketchup or tomato bouillon.

in a pan, add:
1 can (14oz) chicken broth/stock
a handful or 1 cup of chopped baby carrots
2 handfuls or 2 cups of frozen corn
1-2 cups water
a couple dashes of cumin, terragon, chopped dry bay leaves, savory, salt & pepper
a few squirts of lime and lemon juice
a few thin slices of anaheim chili pepper and jalapeno pepper (depending on how spicy you want it)
1 cup chopped cilantro
1/2 cup white onion slices
1-2 tbsp chopped fresh parsley
1 tbsp minced garlic
1 stalk of celery cut in big pieces for flavor
chopped chicken (stroganoff style)

bring to a boil and then cover and simmer for 30 min on low

add 1 green onion, chopped
serve with a dollup of sour cream, shredded cheese and tortilla chips!

Fresh Salsa

This salsa recipe I have tweaked here and there and have finally come up with the perfect combination.. at least to my liking!

Ingredients:
about 5 Roma tomatoes

1/2 can petite diced tomatoes (with the juice)

1/2 white onion

1/2 green onion

1 tbsp garlic salt

1 tbsp sugar

1 tbsp lime juice

(depending on spiciness):

1/4-1/2 jalapeno pepper

1/4 Anaheim chili pepper

1/2-3/4 bunch of cilantro

dice tomatoes and onions into tiny pieces. add 1/2 can of petite diced tomatoes along with the juice. add garlic salt, sugar, and lime juice..taste..if too strong, add more tomatoes from the can & juice. dice peppers into tiny pieces, add little by little..taste..then add more according to liking!

really it's that simple..although the cutting takes some time, but well worth it! I don't make any other salsa :) also.. sometimes I add a tiny bit of chopped fresh parsley..or even dried parsley!

hope you like it..

Chicken Mango Quesadilla

This recipe makes a big difference using fresh homemade tortillas, like I have here.. but those are few and far between, so others will work as well. also, the salsa is homemade, just check out the salsa recipe!

Cut your chicken breast into pieces. On a pan, add olive oil, onion, garlic, and about a tbsp of honey, let sizzle for a minute or so.

add your chicken pieces to the pan. add salt, pepper, chicken seasoning, and chicken broth (about 1/2 c). when halfway done, add a couple pinches of brown sugar...(unusual, but delicious I promise)

Cover chicken on med heat and cook until done. (meanwhile, prepare your salsa and cut up a mango into small pieces).

In a different pan, add oil or pam on med-high heat. Soften about a tbsp of cream cheese. Spread the cream cheese onto a tortilla, then add to the hot pan. Next, add your cheeses (I used a mix of mozzarella and cheddar). Then, add your cooked chicken. Let heat up for a couple minutes, then add mango pieces. cover with another tortilla (or fold tortilla in half). cook until tortilla is crispy on both sides.

Garnish with sour cream and fresh salsa (guacamole is good too!)