Chicken Enchiladas

Chicken Enchiladas

This is one of my favorite recipes, I believe I originally pinned it on Pinterest but my cousin Jennifer made it first and said they were delicious and they are! I have since made them about 5 times.

Ingredients
16 oz of skinless boneless chicken breast
8 oz of sour cream
1/4 cup milk
1 can of Campbell's Cream of Chicken soup
1 can of Rotel
1 cup of chopped onion- I like onion so I use one whole medium size onion
8 tortillas, I buy the taco size NOT burrito
1/2 cup of shredded Mexican cheese, I buy Kroger brand mexican blend and I use the whole bag because my motto is the more cheese the better
1 4.5oz can of diced green chilies

Instructions
1. Cook chicken and then shredded to get about 2.5 cups.
2. In a sauce pan on medium heat mix together sour cream, soup and milk. Heat throughouly, watch carefully because it boils quickly. When heated seat aside.
3. In different pan, heat onions until they are transparent. Then add chicken, rotel and green chili's. I drain the rotel and chili's just alittle but leave some of the juices.
4. Warm tortilla until flexable, put them in microwave sandwiched between two damp paper towels for about 30 seconds.
5. Spray 8x11 dish with cooking spray and preheat oven to 350 degrees. I have also made these and stored them in the fridge for a day or so before baking
6. Fill each tortilla with one spoonful of soup mixture and then two spoonfuls of chicken mixture. Roll tortilla and place in pan. Repeat 8 times till pan is full
7. I usually have chicken mixture left so I had that to my remaining soup mixture then more soup/chicken remaing mixture over enchiladas
8. Sprinkle cheese over top of enchiladas
9. Bake at 350 degrees for 25-30 monites until cheese is melted and bubbly

Corn Bread

This recipe has taken some time to perfect and this time was perfect either. Recipe says to bake 45 minutes, after 30 it was still jiggly but at 45 it was burnt. I did cut out the middle and they were delicious.

Ingredients:

4 eggs white and yolks separated 

1 cup milk

1 tsp vanilla 

3/4 cup melted butter 

1 cup cornmeal 

2 cups flour 

1 1/2 cup sugar

1 tbsp baking powder

1 tsp salt

Directions: 

Preheat oven to 350 degrees

In medium size bowel mix together egg yolk, milk, vanilla, and cooled melted butter, and stir 

Mix in cornmeal, flour, sugar, baking powder and salt. Do not over mix, some chunks might still remain 

In separate bowl beat egg whites until small stiff peaks form, fold into mixture 

Pour into greased 8x8 pan and bake until done. No more then 45 minutes.

Cooking fool......Chicken Noodle Casserole

I feel like I have been cooking up a storm this weekend, while most of it was just normal stuff I did make a few new recipes.

Chicken Noodle Casserole

Ingredients:

2 cups uncooked egg noodles- I used more then this

2 cups cooked chicken 

1-16 oz frozen bag of corn,peas,beans and carrots

1 cup milk

1 can Cream of Chicken 

1 can Cream of Mushroom 

1/2 tsp of salt

1/2 tsp of pepper

1/2 cup chopped onion- I will probably leave this out next time 

2 tbsp melted butter 

1/2 tsp garlic salt

1/2 tsp Italian seasoning 

Directions:

1- Cook chicken and noodles 

2- mix together all ingredients in large bowl

3- Add chicken and noodles once they are cooked

4- Transfer to greased pan

5- Bake at 350 degrees covered for 30 minutes 

6- Bake uncovered for 10-15 minutes