Time for Sage's Chicken Enchiladas!

Well here we are again, time for dinner. Since I cooked a BUNCH of chicken the day before in the crock pot, it was time to turn it into 'something' and Mexican was on my mind!!

So here ya go..here's what I did

Precook the chicken (boil it or however, just find some extra chicken!) Now I must say, my chicken was SOOO cooked, that I didn't have to pick the chicken from the bones, I just had to pick the bones out! (if you boil your chicken, save the broth for soup on another day..freeze it!

I used a lot of chicken and made a whole pan of very large enchiladas, but on average you would use about 2lbs of chicken.

Here's the rest of the ingredients:

1 pkgs cream cheese

1/2 onion

1/2 bell pepper

1 garlic clove, chopped or 1 T. minced garlic

2 tomatoes (small to medium)

2 jalapenos (chopped, seeds removed)

dash or two of red crushed pepper

1 T. cumin

1 t. chili powder

salt & pepper

Cilantro (if you have it) If you don't, see hint below.

flour tortilla wrappers

1 C. grated cheddar cheese

1/2 C (or more) salsa

shredded lettuce

Sour cream

Ready? Let's cook!

Mix your chicken with one package of cream cheese.
Saute the onions, jalapenos, garlic and bell pepper in a bit of butter or oil (your choice). Add to the chicken.

Chop up one tomato in medium/small chunks and toss in the skillet. Stir just to heat. Add to the chicken.
Add all spices and mix well. Taste! (add salt and pepper if needed or any other spice you'd like!)

I usually add some cilantro at this point but I didn't have any today, but here's what I did have

It's a cilantro cooking base, you can find in your Mexican food section of the grocers...so I added about 2 Tablespoons, and some extra minced garlic!

Time to wrap! Get your tortilla's warm (they are easier to wrap if they are warm) I used the LARGE tortillas. Place two or three large spoons of your filling near one edge of the tortilla, fold over the edge, roll once, fold in the ends and continue rolling and place in a casserole dish, seam side down. Continue until all the filling is gone!

Top with the salsa and cheese. Bake at 350 for about 15-20 mins (till heated through and cheese is melted)

Serve with Shredded lettuce and the other chopped tomato topped with sour cream, extra salsa and maybe even some guacamole! Don't forget the chips!

HAPPY COOKING!! OLE'!!

Broccoli and cheese..what could be better?

Ok..time for a side dish!

Tonight we are having baked chicken breast (caught them on sale, bone in for 98cents a lb!). Came in large packages of course, and we broke them down to 4 pieces per package, got a good many packages too! Soo here ya go, to go with your favorite baked chicken recipe......
When you get your chicken in the oven, start this recipe

Broccoli and Cheese Casserole! (use the oven for double duty!)
1 Cup uncooked regular or long grain rice (NOT INSTANT!)
2 C. salted water.
6 slices of bacon cut into small pieces
1 medium to large onion (chopped)

1 package (10 oz) frozen broccoli (thawed and drained)
1 can cream of soup (your choice, chicken, mushroom, celery)
1 C. Milk
1 C. shredded cheese, mild cheddar. (or you can use a mix of cheddar and soft cheese like Velveeta.
SPICES:
Tad of garlic powder
Salt & Pepper

Ready? Let's cook!
Cook the rice in the water till done (bring water to boil, add rice, stir till it comes back to a boil, turn heat down to very low, place lid on top and let sit, stirring occasionally for 20 mins)

Fry up the bacon till brown and done (remove from pan) now add the onion. Saute' till clear and nearly soft. Drain.
In a large casserole dish combine the cooked rice, bacon, onions, broccoli, soup and milk and 3/4's of the cheese. (Reserve some for the top) Add the spices. Stir well. (taste for spice content) Bake 30 mins at 350.
Take casserole out of oven and top with remaining cheese. Let sit till melted. Serve!

** A few hints that I do.
I use a mix of mild cheddar and Velveeta cheese.
Need a dish for a large gathering..just double this one! Make sure you have a large casserole dish.

Fancy this up by adding spiced or plain bread crumbs to the top. Add the topping cheese and the bread crumbs, put it back in the oven on broil for about 3 mins till cheese melts and crumbs start to get browned.

For our baked chicken, we do it simple.
I LOVE Cajun spice, so I sprinkle the chicken with Cajun spice, put it in a cast iron skillet COVERED and pop it in the oven, 350, 30 mins. Then I take the cover off and cook for another 20 mins. :) YUM!
Makes for good timing on the broccoli cheese casserole!

Happy Cooking!