Sunday, December 27, 2009

Chicken Enchiladas

I FINALLY GOT 5 STARS! I made this up on the spot, since our groceries were low and I had a few random things lying around and it turned out to be great.

3-5 pieces of boneless, skinless chicken breasts
1 can of cream of mushroom soup (cream of chicken or cream of celery would probably work too)
1 1/2 C sour cream
1/2 t Chili powder
1 T butter
1 small onion
1 4oz. can small, chopped green chilies, drained
1 pkg. mild taco seasoning
1 bunch of green onions, chopped
1 C water
Juice of 1 lime
1 1/2 t onion powder
1 1/2 t garlic powder
5 (12" round) flour tortillas
3 C shredded cheddar cheese
1 can (10oz) enchilada sauce

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the chicken pieces are no longer pink. 10 minutes if thawed, 20 if still frozen. Shred the chicken.
2. Combine the cream of mushroom soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stir occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion and cook for about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Then stir in the lime juice, onion powder, and garlic powder; simmer for 10 minutes.
3. Preheat an oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions. Bake for 25 minutes.

Tyler gave these a grand total of ****and* stars.

Thursday, December 3, 2009

Teriyaki and Pineapple Chicken


Fantastic teriyaki dish. Could be done without chicken as well.

- 2 tbs. cooking oil
- 1 lb. chicken breasts, cut into cubes (2 breasts should be plenty)
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin (didn't have any- still good)
- 1 red bell pepper, sliced thin

- 1 1/4 cups sliced mushrooms
(didn't use these- still good)
- 1 onion, chopped (used a red onion, for aesthetic purposes)
- 1 cup teriyaki sauce
- 1 (8 oz) can pineapple chunks, undrained

- 1 tsp crushed red pepper (didn't have any- still good)
- 1 tsp garlic powder
- 1/4 cup flour (I substituted cornstarch instead)

Cook chicken chunks in oil in a wok (or large pot- whatever you use to make stir fry) until chicken is cooked through.
Add to wok all other ingredients (EXCEPT for flour) at medium heat. When it starts to simmer, add flour (or cornstarch) and continue to stir and simmer until it thickens up to your desired consistency.
Serve over rice. Eat it all up and wish you had made more. It's so dang good.

I actually halfed this recipe, and it still fed us four portions... next time I'll make more. :)
(Too busy eating this to take a photo of my own creation- this one is from the recipe I pulled at It looks better in real life... man, it's good.)

HUBBY SCORE: * * * * 1/2
(wow. Only pie gets a full 5 stars around here... I gave it 5 stars myself...)