Easy Chicken Enchiladas

I have been trying for YEARS to make enchiladas like you get at restaurants and have FINALLY found a good recipe.  It was actually in a recipe book that I don't like and don't use very much.  Everything that I'd made out of it was made out of a can in the past, so I kind of just put the book away, but with a name like Campbell's Quick and Easy Recipes, you'd sure like to use it for quick and easy sometimes, wouldn't you?

10 oz cooked chicken chunks (I used some frozen chunks I had)
1 1/2 C shredded cheddar
1 can (4 oz) chopped green chiles
1/4 C chopped onion
1 10 oz. can enchilada sauce
8 6" corn tortillas
Shredded lettuce
Sour cream
Diced tomatoes

Combine chicken, 1 C cheese, chiles, and onion.

In the bottom of a 3-quart oblong baking dish, spread 1/2 can of the enchilada sauce.

Fill each tortilla with 1/3 C of the chicken mixture.  Roll up and place seam-side down in baking dish.

Pour the rest of the sauce on top.  Put the extra cheese on top.

Bake at 350 for 25 minutes, or until hot.  Top with lettuce, sour cream, and tomatoes.






I didn't really measure my chicken, so I we actually made a lot more than it said it would make, and I froze some.  I added extra cheese, using both cheddar and mozarella.  The kids actually liked these!

Food Storage Tres Leches Cake

I usually don't like Tres Leches Cake because it's not chocolate, but this food storage cake was sooo good!  We ate it at RS with strawberries and cream.  Loved it!  The recipe and picture are from Everyday Food Storage.net.

Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan

Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk

In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.

In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar

Blend VERY WELL in blender add reserved milk mixture above & blend briefly again.
Using a dinner fork, poke holes all over the cake. Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.  Over night is best!

Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut
Store left overs in the Refrigerator

Chicken Salad Sandwich

1 to 1 1/2 c. diced, cooked chicken

15+ red grapes, sliced

1/4 c. mayo

1 rib celery, chopped (or green pepper)

1 green onion, chopped (opt)

salt and pepper to taste

3 Tbs or so cashews

Mix together and stuff in a pita, croissant, bread, etc.

I've been on a pita kick lately and I love them!

Egg Salad BLTs

4 extra large eggs, boiled and chopped in little pieces

1/4 c mayo

3 Tbs crumbled bacon (I just used Hormel bacon pieces)

pepper to taste

tomato slices

lettuce

pitas or other bread

Mix eggs, mayo, bacon, pepper. Stuff in pitas. Add tomato slices and lettuce.

This makes boring egg salad sandwiches WONDERFUL! Bacon is magic :) YUMMY!

White Bean Hummus

This is the hummus mom brought to the family reunion in Rupert.

2 cloves garlic
1 t chopped fresh rosemary
2 cans great Northern beans, rinsed and drained (3 C cooked or 1 C dry, then cooked)
3 T lemon juice
3 T tahini (I just grind up sesame seeds in my blender to make a paste)
3/4 t salt
1/4 t ground red pepper (I just used black pepper)
1/4 C olive oil

You can make this in a food processor, but I lost the blade to mine (!), so I did it this time in the blender.  First I blended up the sesame seeds, added the rosemary, garlic, salt, and pepper, then added the lemon juice, beans, and oil.  I just blended it until it was all smooth. Delicious with those multi-grain Food Should Taste Good chips from Costco.

Mexican Wedding Cookies/Russian Teacakes

Mom came over tonight during priesthood session and we decorated some cookies.  She brought Betty Crocker's Cooky Book from who knows what year that she always made cookies from.  Since the book was here, I thought I'd see if the Mexican Wedding Cookie recipe was in it that I used to make as a girl, and it is!  Instead of writing it on a card, I'll just jot it down here and print it!

1 C butter
1/2 C confectioners' sugar
1 t vanilla
2 1/4 C flour
1/4 t salt
3/4 C finely chopped nuts

Mix butter, sugar, and vanilla thoroughly.  Mix flour and salt together; blend in.  Mix in nuts.  Chill dough.

Heat oven to 400.  Roll dough in 1" balls.  Place on ungreased baking sheet.  Bake 10-12 minutes, or until set but not brown.  While still warm, roll in powdered sugar.  Cool.  Roll in sugar again.  Makes about 4 dozen 1" cookies.

Roasted Broccoli

Brad's wife Alicia swears by this.

Cut [broccoli] into the florets (I like them smaller so the huge florets I cut in half). Drizzle with a little olive oil. Season with pepper and kosher salt. Roast in 425 or 450 oven for about 12-15 minutes. SO good-it will change the way you eat broccoli!