Tuesday, April 26, 2011

Sour Cream Chicken Enchiladas

This recipe comes from Ashley Mwale. Ashley says, "These are UHH-MAZINGLY Yummy!!!! It's so easy to throw together! And it's very inexpensive!"

  • 3 boneless skinless chicken breasts cooked and shredded
  • 1 white onion chopped
  • Minced garlic to taste
  • Paprika to taste
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1-2 cups chicken stock
  • 1 (16 oz) sour cream
  • 10 flour tortillas/ or you can use corn.
  • Butter
  • 1 can green chilies
  • 2 cups of shredded mixed blend cheese
  • Preheat oven to 375
  • Brown onions, garlic and butter, paprika, salt and pepper to taste-add shredded chicken and mix.
  • In a separate skillet whisk sour cream, green chilies and 1-2 cups of chicken stock (depending on how thick or thin you want your sauce, you can add flour to thicken as well) add garlic powder, salt and pepper to taste.
  • Take out 1 cup of the sour cream sauce and set aside.
  • Add chicken mixture to the sour cream sauce.
  • Spray a 13x9 pan with nonstick spray.
  • Fill tortillas with the sour cream/chicken mixture, fold them seam side down. (pan should fit 10) Once all tortilla are filled pour the remaining sour cream sauce over the enchiladas and top with the shredded cheese. Bake for 20-25 minutes.
  • Serve with refried beans and Mexican rice! Enjoy!

Monday, April 25, 2011

Helpful Tips

When you are making your meat loaf or meatballs, or any other recipe that requires bread crumbs, pass on the stale bread that you have stashed away. Instead grab a few pieces of fresh bread that is still soft.
I process mine for a few spins in the food processor, but you can just crumble with your fingers.
Your recipe will turn out moister and lighter.

Sloppy Joes

Doesn't matter if you've had a looonnnnng day at work or your having friends over to hang out, this is super delish and is one of the easiest most tummy filling meals to make!

  • 2 lbs. lean hamburger meat
  • 1 c chopped onion
  • 1 c chopped celery
  • 1 tbsp minced garlic
  • 3 (8 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 2 tbsp worcestershire sauce
  • 1 tbsp firmly packed brown sugar
  • 2 tsp yellow mustard
  • 1 tsp ground black pepper
  • ½ tsp salt
  • hamburger buns
(makes 4 to 6 servings)

  • in a large skillet, combine hamburger meat, onion, celery and garlic. cook over medium heat until beef is browned and crumbly. (drain if needed) Return beef mixture to skillet.
  • Add tomato sauce, tomato paste, worcestershire sauce, brown sugar, mustard, pepper and salt. Bring to a boil over med-high heat. reduce heat and simmer for 20 minutes, stirring frequently.
Serve with hamburgers buns, french fries and pickles! Enjoy!

Tuesday, April 12, 2011

Mexican Lasagna

are you in the mood for lasagna but not the same ol italian kind... well this mexican lasagna recipe was a big hit when i made it for a potluck dinner i was attending results = no leftovers! 
yep... it's that good! :) 

  • 2 lbs ground beef
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tbsp hot salsa
  • 4 c (16 oz) shredded Colby-Monterey Jack cheese, divided
  • 12 oz uncooked lasagna noodles
  • 1 jar (16 oz) mild salsa
  • 2 c water
  • 2 c (16 oz) sour cream
  • 1 can (2-1/4 oz) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional.

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
  • In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
  • Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
  • Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting.

Wednesday, April 6, 2011

Chicken Fajita Dinner...... in a foil-pack

This is meal is easy peasy to make! After a long hard day sometimes you wish you had a meal to make for dinner that could be an all in one kinda thing.. well this is it! I serve refried beans on the side and hot tortilla's and it's mmm mmm good!

  • 1½ c instant white rice, uncooked
  • 1½ c hot water
  • 1 Tbsp Taco Bell home originals taco seasoning mix
  • 4 sm boneless skinless chicken breast halves (1 lb.)
  • 1 each green and red pepper, cut into strips
  • 1 sm onion, cut into strips 
  • ½ c Taco Bell home originals Thick 'N Chunky Salsa
  • ½ c Mexican Style Finely Shredded Taco Cheese
  • tortilla's
  • sour cream (for garnish if desired)
  • refried beans (if desired)


  • Heat oven to 400ºF.
  • Fold up all sides of each of 4 large sheets heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
  • Bring up foil sides; fold to make 4 packets. Place in 15x10x1-inch pan.
  • Bake 30 to 35 min. or until chicken is done. Cool 5 min. Cut slits in foil to release steam before opening packets.
  • Garnish with sour cream and more cheese if desired.