Creamy Chicken Enchiladas

Tried following a recipe, but didn’t have half of the stuff I needed to make it….so I pulled a few items out of the pantry and went to town.  Obviously, if I had green onions, tomatoes, and Spanish rice components I would have added them.  Enjoy!

Ingredients

  • 1/2 teaspoon garlic powder
  • 2 (4 ounce) cans diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream (divided)
  • 1 1/2 cups cubed cooked chicken breast meat (three breasts)
  • 1 cup shredded Cheddar cheese, divided
  • 1 cup jack cheese
  • 10 (12 inch) flour tortillas
  • 1/4 cup milk
  • 1 tsp red pepper flakes

Cook chicken until cooked thru.  Filling:  Shred chicken (I put mine into the KitchenAid mixer and shred with bread hook, shreds like a charm!)  Add green chilis, half can cream of mushroom soup, half of the cheeses, 1/2 cup sour cream, red pepper flakes and garlic powder.  Topping:  In a separate bowl combine milk, 1/2 cup sour cream, and 1/2 can cream of mushroom soup.  Fill tortillas with chicken mixture, roll and place in greased 13X9 pan.  Top with topping mixture, then with remaining cheese. 

Bake @ 350 degrees for 25 minutes. 

For best results, pre-plan and have plenty of toppings on hand!!  Even without them, they are delish!!

Baked Potato Soup

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour ( I prefer Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1/2 cup minced carrots
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • 1/2 cup sour cream

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion, carrots and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Enjoyed on a cozy chilly night…delish!!

Tropical Pork Chops

This was the new one I have been meaning to try all week, finally before the chops went bad, I managed to get them done.  Whew!  It is actually a pretty quick uncomplicated dish to complete.  I made it to serve eight, so you will need to cut in half to serve four.

Ingredients

  • 2/3 cup ketchup
  • 1/4 cup prepared mustard
  • 1/4 cup brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • 8 boneless pork loin chops
  • salt and pepper to taste
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 2 tablespoons garlic infused olive oil (regular or veg oil if you don’t have it)
  • 2/3 cup water
  • 1/2 cup pineapple tidbits
  • Hot cooked rice

 

In a saucepan, combine the first seven ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.  Delish!!

Vegitarian Lettuce Wraps

I love PF Chang’s lettuce wraps, so they inspired me to try some of my own.  These are a pretty yummy 2nd!! Enjoy!

Ingredients

  • 4 cups water
  • 2 cups uncooked white rice
  • 1 tablespoon vegetable oil
  • 1 bunch green onions, thinly sliced
  • 1/2 teaspoon minced garlic
  • 1 (14 ounce) package extra firm tofu, drained and cubed
  • 2 carrots, shredded
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil  
  • 1 head iceberg lettuce leaves, separated

Directions

  1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.   Unless you have a rice cooker like me and you just let it do its thing!!  A mandatory kitchen appliance in my house. 
  2. Heat oil in a wok over medium-high heat. Cook the green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil.
  3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

This can easily be made a non vegitarian meal by adding a pound of ground meat (turkey, pork or beef).