Chicken Enchilladas with Green Sauce

Here is another recipe that my good friend Amanda gave to me. I have altered it a little bit since I've been cooking it, putting a different spin on it everytime I cook it. Just to see what's good and what's not.

Chicken Enchilladas with Green Sauce.
I think I might have posted something like this before, hmm oh well.

I started by getting out my crock pot. I love this damn thing.

Turn your crock pot on high and add in: 1 cup of water, 3 defrosted boneless skinless chicken breasts, 3 tablespoons ground cumin, 1 large can diced green chiles, 1 can Campbell's Cream of Mushroom soup and let it all cook together for about 2 hours.

After it's all nice and cooked, I took out my chicken breasts and shredded them up and put it back in the crock pot to stay hot.

Preheat your oven to 350 degrees.

In a large baking dish, I put a thin layer of green echillada sauce on the bottom of the pan. This is so the tortillas dont stick. On top of that I put a layer of flour torillas. Next layer is my chicken mixture, I used it all. Then, a thick layer of monterrey jack cheese. Lastly, put one more layer of tortillas and poured the rest of the sauce on top. If you want add some more cheese on top.

Then place in the oven at 350 degrees for 20-30 of until the top is bubbly and the cheese is slightly golden brown.



my chicken mixture in the crock pot, complete with: green chiles, cream of mushroom soup, cumin, chicken on high and cooking




a few of my ingredients




ready for the oven

What do you think?? Ready for feedback, ideas, suggestions....

Christmas Cookies

Also while out of town, my girls and I made cookies. They turned out super cute.
I used Wilton brand cookie cutters and store bought Betty Crocker icing, which I dyed with food coloring. The cookies however, were homemade, and they were really tasty.

Roll-Out Cookies:

1 cup unsalted butter, softened                                   2 3/4 cups all purpose flour                1 teaspoon salt
1 1/2 cups granulated sugar                                        2 teaspoons baking powder
1 1/2 teaspoons Clear Vanilla Extract                         1 egg

Preheat oven to 400 degrees. In a mixing bowl, cream butter w/ sugar until fluffy. Beat in egg and vanilla. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Knead in a small amouth of icing color, if desired.

Do not chill dough.

On floured surface, roll dough into balls. At this point I use as much or little dough I need for the cookie cutter to cut out the shapes. Dip cookie cutter into flour before each use.
Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.


Ok Ok, I have to say that from this recipe my dough was not thick enough. I had to add an additional cup of flour to thicken it up. That did the trick.

Once the cookies were cooled off, the kids and I did our thing decorating and eatting them. :)



a few of our cookies



Amanda's Cilantro Lime Chicken Frittata

While I was out of town, one of my bestest friends, Amanda made this dish. Wow... so good. The fresh lime juice and cheesiness was awesome. So here it is. Lots of pictures too.

First pre-heat your oven to 350 degrees.

She started by cooking up the chicken breasts in a large skillet. To this she added a little bit of water to help cooked the chicken. Butter and  1 cup chopped onion were added while the chicken cooked.

After the chicken breasts were done, it was chopped into bite size pieces and put back into the pan.

Next, she added in 1 cup chopped cilantro, 1 can diced green chiles, and approx. 1/4 cup fresh squeezed lime juice.

At the point the chicken is obviously done and you are just infusing the meat with the flavors of all the new additions. Let this cook and take on the flavors for about 5 minutes. Lastly, add in approx. 6 cups of crushed up yellow corn tortilla chips. Needs to be yellow, it tastes different if you use white corn. Stir together well.

In a separate bowl, scramble up 1 dozen eggs and 3/4 cup of milk. Once it is scrambled up well, add in another 1/2 cup of your freshly chopped cilantro.

Now, in a large baking dish, put in your chicken mixture and spread it out. Then, pour on top, your egg mixture. Stir the two together well. Lastly, add appox. 1 block of colby jack cheese right on top.

Pop in the oven on 350 degrees for 30-40 minutes. Everyone's oven is different. You should be able to tell when it is done by the top turning a golden brown and you will be able to tell that your frittata is set up well. That means, that it holds its shape and the eggs is NO longer runny.

Enjoy. So good!!! I recommend it! It's really easy, the color is impressive, and the flavors are so bright.



fresh cilantro




cooking the chicken breast, with onion, cilantro, and green chiles





cutting into pieces



chicken mixture complete- chicken,onion, diced chiles, cilantro, lime juice, and yellow tortilla chips....check




combining the egg and chicken mixtures




almost done




looks good right???