NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Do not let what you cannot do interfere with what you can do." ~ John Wooden
What glorious days we have been having…if the days weren't so short we may almost forget it is mid-November!
RECIPE OF THE WEEK
This week's recipe is an easy family meal that appeals to all ages. What makes it special is simply that everyone seems to love it! The last time I made it I didn't think about taking a photo, wasn't planning to share it…but as everyone was eagerly devouring it I decided it was a recipe I should keep in my online archives. My family said that showing the dish almost empty is a sign of how good it was!
I started with a package of fresh chicken breasts, can also use leftovers. Use flour or corn tortillas in a size to fit your flat baking dish. If you run out of chicken filling before you run out of tortillas and room in the pan, make some with cheese only (also a hit with kids).
CHEESY CHICKEN ENCHILADAS
- 1 – 1 1/4 pound package chicken breasts
- 1 can nacho fiesta cheese soup
- 1 can (10 oz) enchilada sauce
- 1 cup milk
- 2+ cups shredded co-jack cheese
- 1 package flour tortillas
- 2 medium green onions, thinly sliced
Cook chicken until tender and no pink remains…in microwave, oven, or skillet. Shred with two forks.
In medium bowl, whisk together soup, enchilada sauce and milk. Spread 1 cup of mixture in bottom of ungreased flat baking dish.
In large bowl, mix ~1 cup soup mixture with chicken (~2 cups) and ~1 cup of the cheese. Microwave stacked tortillas covered with a paper plate or towel for 1 minute to soften. Place ~1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam side down over sauce in baking dish. (Can make some with cheese only as well, if desired.)
Pour remaining soup mixture over enchiladas, making sure to cover all surfaces with sauce. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes, or until cheese is melted and sauce is bubbly around the edges.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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