"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Monday, October 20, 2008

Three Cheese Beef Enchiladas

I got this recipe from one of my girlfriends in Billings at "Foodies". She admits she is a picky eater. She loves this as does her kids, and all of my family. It is high calorie and fattening, so how can it not be delicious?

1 lb Hamburger
1 1/2 cups Shredded cheddar cheese
1- 3 oz cream cheese
1 1/2 cups shredded mozzarella cheese
1 cup salsa (I use my homemade salsa)
1/2 sliced green onion
1 teaspoon cumin
10 flour tortillas (7 if they are Burrito size)

Brown hamburger (I also added some chopped onion), and drain off fat. Combine 1 cup of each cheese, cream cheese, 1/2 onions (I leave out if I have added chopped onion to the brown beef.), 1/4 cup salsa (salsa) and the cumin.  Mix well with the hamburger. Spoon into tortillas and roll. Place in baking dish seam side down. Spoon remaining salsa and remaining cheese over all tortillas. Bake at 400 degrees for 20 minutes or until desired crunchiness.

Creamy Chicken & Chile Enchiladas

I thought I might as well put all my enchilada recipes on the blog while I was at it. I only have three and we love them all.  They are all Carpenter Kid approved, don't know that that will mean much for anyone checking this blog out.  My kids are good eaters and aren't to picky --Thank GOODNESS! I hope you enjoy these simple and tasty recipes.

1 lb cooked chicken, diced
1-8 oz pkg cream cheese, cut into cubes (I use 1/3 less fat version-can't tell)
1 -4 oz can chopped green chiles
1 dozen flour tortillas (soft taco's or fajita
2 -10 oz cans green chile enchilada sauce
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 10-inch non-stick skillet cook chicken until no longer pink. Add cream cheese and chiles, reduce heat to medium.  Cook until blended and cream cheese is melted.

Spoon chicken filling into tortillas, roll up and place seam side down in a baking dish. Pour enchilada sauces over the top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

We typically serve this with a nice Green toss salad, and corn or other vegetable.

Chicken Enchiladas

These enchiladas are always a hit with my family and anyone that has sat down at our table with us when we are serving them.  I love them because the are simple to prepare and taste great.

1 dozen flour tortillas
1 1/2 cups grated cheddar cheese
1 cooked chicken, diced or 3 whole breast
1- 4oz can diced green chiles
1 cup sour cream
1 chopped onion
1 can cream of mushroom soup
1 small can chopped black olives

combine all ingredients, except tortillas. Roll chicken mixture in tortillas.  Place seam side down in a greased 9 x 13. (I use to pans so I don't have to pack them to tightly). Leave uncovered if you like crunchy enchiladas (my favorite) or cover with foil for soft (leftovers are always soft that's probably why I like crunchy adds variety). Bake at 400 degrees for about 30 minutes. 

If you assemble and cook immediately the time can be adjusted because your filling will already be warm.  This recipe works great to make ahead of time and refrigerate until ready to cook--love that on fast Sundays.

Thursday, October 2, 2008

Microwave Applesauce

My sister-in-law Echo gave me this recipe when I was telling her I was going to make applesauce with my boys "Joy School" this week. It was so fun. The kids had fun helping peel, core, and slice the apples with the little apple core machine. They gobbled it up asking for seconds and thirds. The four children would have eaten the entire recipe had I allowed it. I highly recommend this recipe if you like apple treats. We ate it warm! What a great fall snack, treat, or dessert. I love that it is simple and quick as well.

3 Golden Delicious Apples
3 Fuji Apples (Have also used Gala)
1 cup Apple juice (I used 1 Capri sun 100% juice pouch)
2 Tablespoons butter or margarine
3 Tablespoons honey
1/2 teaspoon cinnamon

Peel, core and quarter apples (I used my apple peeler/core/slicer.) Combine everything in a microwave safe bowl with a lid. Place lid on bowl and leave on side partially opened for a vent (or use plastic wrap with a vent hole). Microwave on high for 10 minutes. Mash with a potato masher to desired consistency.