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Simply Sour Cream Chicken Enchiladas



1 lb chicken breast, diced
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated Monterrey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Preheat oven to 400F

Cook diced chicken breast, onion, and green pepper in oil until chicken is done and vegetables are soft.

Place about 1/2 c of filling and a about 1 TB of cheese into a tortilla. Place tortillas seam side down in a lightly sprayed 13x9 lasagna pan. Melt butter completely in the same pan. Add flour and stir until bubbly. Add chicken broth. Bring to a boil--sauce will thicken.

Stir in sour cream and chilies. Pour white sauce evenly over enchiladas. Top evenly with additional shredded cheese.

Bake for 20 minutes, or until bubbly.

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Mug Pie


Be sure to use an over sized coffee mug for this. If you don't have one, be sure to set the cup on a paper plate in case it decides to run over the edges of the cup and make a mess.

About 1/2 C Chopped Fruit
1/4 C Sugar/Splenda
Cinnamon (or other flavorings)
2 Graham Crackers
1 Large Coffee Mug
Whipped Topping, Ice Cream, etc Optional

Chop up fruit into small pieces (strawberries, pitted cherries, peaches, apples, blueberries, pears, etc) and place in over-sized coffee mug.

Add sugar/splenda and whatever spices sound good...Just a shake or two. Stir well. Microwave a minute at a time, until fruit is soft, stirring after each minute. My peaches took 2 minutes.

Crush up 1 graham cracker. Mix into fruit. Transfer to a paper bowl and crumble the other graham cracker on top. You could also just eat it out of the mug if it's not too hot to handle. Serve with whipped topping, ice cream, or whatever you usually put on pie.

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