I just tried the Bear Creek Minestrone Soup last night and really liked it. I also got Broccoli and Cheese to try. It was Souper easy:
Boil 8 cups of water.
Add soup mix, add meat or veggies or what have you.
Cook for 15 minutes and eat.
I added half a pound of ground beef to the minestrone and a bit of salt and pepper and everyone had 2nds. So, if you've been thinking about trying this product, I can recommend it. Plus their website has a bunch of recipe ideas which you can try and post your outcomes here. And it was cheap, like $2.89 and it made like 8 servings (or 5 if they're hungry), which is way cheaper than if you buy canned soup and probably cheaper than if you buy all the ingredients and make it yourself.
Monday, February 12, 2007
Subscription Type thing
I recently noticed that there is a feature where you can have and email sent to you anytime a new post is published, if you would like to essentially subscribe to this website, email me at crichtonsmom@msn.com and I will put you on the automatic email list and you'll never miss a recipe again.
Beef Macaroni and Cheese Surprise
This is a really yummy casserole. The night I made it, one kid fell asleep before dinner and wouldn't get up and my husband worked late. I ate a bit and the baby liked it so I saved it for the next day. I had almost no hope for this dish, though I thought it was very tasty, it was now casserole AND leftovers. The surprise was, for the first time ever, I made a casserole and it ALL got eaten up.
For about 8 servings (I halved it for my family)
Ingredients:
1 LB bag of elbow macaroni
2 TBS vegetable oil
2 C Green pepper chopped
1 TBS Garlic chopped
2 LBS Lean Ground Beef
3 C canned crushed tomatoes
salt and pepper
1 tsp each dried basil, ground cumin, and dried oregano
2-3 C grated cheddar cheese
Heat oven to 350. Cook macaroni to just done - not over done, drain and set aside. Heat oil in skillet, add peppers, onion, and garlic, saute until soft. Add ground beef and cook until brown. Add tomatoes, salt and pepper to taste, and basil, cumin, and oregano. Combine macaroni and beef mixture. Spread into a 9X13 baking dish. Top with cheese and bake for 20-25 until cheese is lightly brown and bubbly.
Oh, and when I made it I didn't have green peppers, cumin, or basil, so I used celery salt, chives, parsley and Season All. Since then I have bought cumin and can't wait to use it, it smells really good!
For about 8 servings (I halved it for my family)
Ingredients:
1 LB bag of elbow macaroni
2 TBS vegetable oil
2 C Green pepper chopped
1 TBS Garlic chopped
2 LBS Lean Ground Beef
3 C canned crushed tomatoes
salt and pepper
1 tsp each dried basil, ground cumin, and dried oregano
2-3 C grated cheddar cheese
Heat oven to 350. Cook macaroni to just done - not over done, drain and set aside. Heat oil in skillet, add peppers, onion, and garlic, saute until soft. Add ground beef and cook until brown. Add tomatoes, salt and pepper to taste, and basil, cumin, and oregano. Combine macaroni and beef mixture. Spread into a 9X13 baking dish. Top with cheese and bake for 20-25 until cheese is lightly brown and bubbly.
Oh, and when I made it I didn't have green peppers, cumin, or basil, so I used celery salt, chives, parsley and Season All. Since then I have bought cumin and can't wait to use it, it smells really good!
Tuesday, February 06, 2007
Another leftover HAM recipe!
This was one my mom made up when we had Sophie and we love it! We have it everytime we do a ham and it's so simple.
Leftover Ham, cubed
2 cans Crm Mushroom Soup
Dash of Milk
Green Bell Pepper, chopped
Noodles, cooked
We just cube the leftover ham into cooked noodles, add soup and a little milk to thin to desired consistancy and then chopped bell pepper. It's amazingly good!
Ham and Beans
On the ham topic, we also like to soak beans overnight and then add the ham bone to the crockpot the next day with some onion, garlic, salt, and pepper for ham and beans.
****Also just wanted to say THANKS, BRANDY for the barbecue leftover roast idea! Dave LOVED it! Awesome idea, thanks!
Leftover Ham, cubed
2 cans Crm Mushroom Soup
Dash of Milk
Green Bell Pepper, chopped
Noodles, cooked
We just cube the leftover ham into cooked noodles, add soup and a little milk to thin to desired consistancy and then chopped bell pepper. It's amazingly good!
Ham and Beans
On the ham topic, we also like to soak beans overnight and then add the ham bone to the crockpot the next day with some onion, garlic, salt, and pepper for ham and beans.
****Also just wanted to say THANKS, BRANDY for the barbecue leftover roast idea! Dave LOVED it! Awesome idea, thanks!
Saturday, December 30, 2006
Left Over Ham Surprise
Made a ham for Christmas. Had some leftovers. Here's what I did with it:
Bunch of leftover Ham
1 Bottle of Alfredo sauce
1 Pkg of noodles
Cube up ham into bite size bits. Cook Noodles. Drain. Return to pan. Add Alfredo sauce and ham. Warm everything up and serve with veggies and now we have no leftover ham.
Bunch of leftover Ham
1 Bottle of Alfredo sauce
1 Pkg of noodles
Cube up ham into bite size bits. Cook Noodles. Drain. Return to pan. Add Alfredo sauce and ham. Warm everything up and serve with veggies and now we have no leftover ham.
Thursday, November 30, 2006
Eggnog French Toast
My family loves for me to make this as soon as eggnog is available in the stores. Janet said that she makes this too.
She dips the bread in just eggnog and cooks iton her griddle, but said that this way it never gets that crisp browning on it.
When I make it I use about 1 1/2 cups eggnog, 1/2 cup milk and an egg or two.
When your using eggnog you don't want your bread left in the mixture to long, in fact it's best to just dredge it through enough to just get it covered.
Mine gets crisp on the outside, but if you've accidentally let it soak up too much mixture I will sometimes bake it in the oven for an extra 10 minutes at 350, after cooking it in a griddle.
She dips the bread in just eggnog and cooks iton her griddle, but said that this way it never gets that crisp browning on it.
When I make it I use about 1 1/2 cups eggnog, 1/2 cup milk and an egg or two.
When your using eggnog you don't want your bread left in the mixture to long, in fact it's best to just dredge it through enough to just get it covered.
Mine gets crisp on the outside, but if you've accidentally let it soak up too much mixture I will sometimes bake it in the oven for an extra 10 minutes at 350, after cooking it in a griddle.
Monday, November 20, 2006
Island Chicken
Janet I found it!!! This was a recipe I found in college and used to make pretty often, but I thought I had lost the recipe. I'm so glad I found it again.
2 boneless, skinless chicken breast halves
1/4 tsp dried oregano leaves
1/8 tsp ground cinnamon
1 tblsp olive oil
3/4 cup pineapple juice
1 tblsp lime juice
1 tsp cornstarch
1 tsp chopped parsley or cilantro
Pound chicken to 1/2" thickness. Combine oregano and cinnamon. Sprinkle over chicken.
Cook chicken in skillet over medium heat, with hot oil. 10 minutes or until chicken is done. Remove to a plate.
Stir pineapple juice, lime juice and cornstarch in skillet; cook, stirring until sauce boils and thickens. Stir in parsley. Spoon over chicken.
2 boneless, skinless chicken breast halves
1/4 tsp dried oregano leaves
1/8 tsp ground cinnamon
1 tblsp olive oil
3/4 cup pineapple juice
1 tblsp lime juice
1 tsp cornstarch
1 tsp chopped parsley or cilantro
Pound chicken to 1/2" thickness. Combine oregano and cinnamon. Sprinkle over chicken.
Cook chicken in skillet over medium heat, with hot oil. 10 minutes or until chicken is done. Remove to a plate.
Stir pineapple juice, lime juice and cornstarch in skillet; cook, stirring until sauce boils and thickens. Stir in parsley. Spoon over chicken.
Monday, November 13, 2006
Chocolate Gateau
This cake is sinfully decadent, but actually not hard to make at all.
Cake:
1 (12 oz) pkg semi-sweet choc chips (*divided)
3/4 cup sugar
2/3 cup butter, softened
3 eggs, separated
1 tsp vanilla
1/2 tsp salt
3/4 cup flour
1/4 cup milk
2/3 cup ground nuts (I use almonds)
Glaze:
3 tblsp butter
2 tblsp corn syrup
1 tblsp water
1 cup semi sweet chocolate chips (*reserved from cake)
Preheat oven to 350 degrees. Melt 1 cup chips till smooth (either in a double boiler of the microwave), set aside. In large bowl combine sugar and butter; beat until creamy. Beat in melted chips, eggs yolks, vanilla and salt. Gradually add flour and milk, beat well. Stir in nuts. In a different bowl beat egg whites till stiff peaks form. Fold into chocolate batter.
Spread into a greased 9 inch round springform pan.
Bake at 350 for 25-30 minutes.
Cool 10 minutes, than remove the sides of the pan. Cool completely.
Glaze:
In a small saucepan , combine butter, corn syrup and water. Cook over low heat, stirring constantly. Bring to a boil. Remove from heat. Add the chocolate chips, stir until all chips are melted and mixture is smooth. Cool to room temp. Pour glaze over cake, covering top and sides.
Garnish as desired. We've either sprinkled with more nuts or our favorite, decorate with fresh strawberries.
Cake:
1 (12 oz) pkg semi-sweet choc chips (*divided)
3/4 cup sugar
2/3 cup butter, softened
3 eggs, separated
1 tsp vanilla
1/2 tsp salt
3/4 cup flour
1/4 cup milk
2/3 cup ground nuts (I use almonds)
Glaze:
3 tblsp butter
2 tblsp corn syrup
1 tblsp water
1 cup semi sweet chocolate chips (*reserved from cake)
Preheat oven to 350 degrees. Melt 1 cup chips till smooth (either in a double boiler of the microwave), set aside. In large bowl combine sugar and butter; beat until creamy. Beat in melted chips, eggs yolks, vanilla and salt. Gradually add flour and milk, beat well. Stir in nuts. In a different bowl beat egg whites till stiff peaks form. Fold into chocolate batter.
Spread into a greased 9 inch round springform pan.
Bake at 350 for 25-30 minutes.
Cool 10 minutes, than remove the sides of the pan. Cool completely.
Glaze:
In a small saucepan , combine butter, corn syrup and water. Cook over low heat, stirring constantly. Bring to a boil. Remove from heat. Add the chocolate chips, stir until all chips are melted and mixture is smooth. Cool to room temp. Pour glaze over cake, covering top and sides.
Garnish as desired. We've either sprinkled with more nuts or our favorite, decorate with fresh strawberries.
Fettucini Primavera
This is what my Dad usually makes for our family on Christmas Eve. It tastes wonderful and it's really pretty easy.
*It used to be made with shrimp, which was delicious , but one I became allergic to shellfish the meat changed to chicken or a sausage like polska keilbasa.
In 1 tablespoon butter and a little olive oil saute your meat (if your having it) remove from pan and set aside.
Add veggies of your choice to pan and saute (zucchini, broccoli, julliened carrots, or red pepper cut in strips) When almost done add 1 clove of garlic to veggies. Remove from pan and set aside, they can be added to the meat.
Alfredo Sauce
In same pan mix 1/2 cup butter, 1 cup cream, 1 cup parmesan cheese, and season to taste with pepper, garlic and nutmeg. Simmer till thickened. It doesn't take long at all so you want to make sure that your fettucini noodles are done when your making your sauce. Add veggies and meat to your sauce and mix to cover, remove from heat.
Serve over cooked, warm fettucini noodles.
*It used to be made with shrimp, which was delicious , but one I became allergic to shellfish the meat changed to chicken or a sausage like polska keilbasa.
In 1 tablespoon butter and a little olive oil saute your meat (if your having it) remove from pan and set aside.
Add veggies of your choice to pan and saute (zucchini, broccoli, julliened carrots, or red pepper cut in strips) When almost done add 1 clove of garlic to veggies. Remove from pan and set aside, they can be added to the meat.
Alfredo Sauce
In same pan mix 1/2 cup butter, 1 cup cream, 1 cup parmesan cheese, and season to taste with pepper, garlic and nutmeg. Simmer till thickened. It doesn't take long at all so you want to make sure that your fettucini noodles are done when your making your sauce. Add veggies and meat to your sauce and mix to cover, remove from heat.
Serve over cooked, warm fettucini noodles.
Mashed Potatoes: An Authentic Idaho Girl Recipe
I have felt like such a writing slacker, forgive me. I haven't felt much like cooking or eating or even writing about cooking due to my recent quadruple wisdom tooth extraction. BUT today I woke up and didn't feel the need to rush for the pain medication, so I feel honor bound to present the recipe that has kept me alive for the past week and a half. All Idaho girls should have this recipe (or their own variation) etched upon their hearts; here is mine, for a gi-normous batch of creamy, hot, steamy mashed potatoes.
Start out with a pot. Peal a bunch of potatoes, enough to mostly fill the pot (if your pot is the same size as my pot, that will be about 6-8 big old baking spuds). Wash the potatoes in cold water, peel them, and rinse them again (painful, yes). Cut them into same-sized manageable chunks. Put your potato chunks into the empty pot and just cover them with cold water. Add 2-3 teaspoons salt to the water. Cover the pot and bring to a boil. When you can easily pierce the potato with a fork, they are done cooking (20-40 minutes). Take them out, drain all the water out and put the potatoes back into the hot pot to let more liquid evaporate off. Heat up about a cup of milk in the microwave, not boiling hot, but pretty hot (about 1 minute).
Put the potatoes in a big bowl (or your stand mixer) and use a hand beater (off, for now) to give a good mash to the spuds. Now, get some butter or margarine and put about 4 or 5 tablespoon chunks right on the potatoes and a teaspoon sprinkling of salt (I'm currently in love with kosher, coarse salt. Garlic salt is also good in it. Once, we used a bunch of roasted garlic; that was delightful). Next, pour about 1/2 a cup milk onto the potatoes, turn the beaters to low and carefully smash the potatoes; add milk, salt, and butter as needed to the proper taste and consistency (as defined by you). When they are mostly all smashed, whip it up on high to a creamy heaven. When I'm feeling extra unhealthy, I put pats of butter into the finished pile of happiness.
Start out with a pot. Peal a bunch of potatoes, enough to mostly fill the pot (if your pot is the same size as my pot, that will be about 6-8 big old baking spuds). Wash the potatoes in cold water, peel them, and rinse them again (painful, yes). Cut them into same-sized manageable chunks. Put your potato chunks into the empty pot and just cover them with cold water. Add 2-3 teaspoons salt to the water. Cover the pot and bring to a boil. When you can easily pierce the potato with a fork, they are done cooking (20-40 minutes). Take them out, drain all the water out and put the potatoes back into the hot pot to let more liquid evaporate off. Heat up about a cup of milk in the microwave, not boiling hot, but pretty hot (about 1 minute).
Put the potatoes in a big bowl (or your stand mixer) and use a hand beater (off, for now) to give a good mash to the spuds. Now, get some butter or margarine and put about 4 or 5 tablespoon chunks right on the potatoes and a teaspoon sprinkling of salt (I'm currently in love with kosher, coarse salt. Garlic salt is also good in it. Once, we used a bunch of roasted garlic; that was delightful). Next, pour about 1/2 a cup milk onto the potatoes, turn the beaters to low and carefully smash the potatoes; add milk, salt, and butter as needed to the proper taste and consistency (as defined by you). When they are mostly all smashed, whip it up on high to a creamy heaven. When I'm feeling extra unhealthy, I put pats of butter into the finished pile of happiness.
Saturday, November 11, 2006
Crockpot Cranberry Chicken
This is what we're having for dinner tonight. It smells really good cooking. 6 chicken breast halves 1/2 cup chopped celery 1/2 cup chopped onion 16 oz can whole berry cranberry sauce 1 cup BBQ sauce Layer all the ingredients in your slow cooker. Cook 6-8 hours on low or 4 hours on high.
Lazy Morning Breakfast Casserole
When I just don't want to mess with cooking but my family wants a warm breakfast we make this easy casserole. I based it on what I remember of Pat's Christmas casserole but made a few changes so that it works when you cook it the same morning you make it. The crust is a little crunchy, a little chewy. Chris particularly likes the peppers with bacon, but ham and broccolli would work just as well. 8 slices coarse sourdough bread, torn 1/4 cup butter melted 12 eggs salt and pepper to taste 1 cup milk 1/2 onion, chopped 1/2 red pepper, chopped 1/2 cup bacon bits (the real kind) or 4 slices bacon, crumbled 4 oz can green chiles, chopped 1 1/2 cups cheese, grated
Melt the butter in a 9x13 casserole dish. Toss the bread in the butter. Set aside. In a medium mixing bowl beat the eggs and milk. Add the remaining ingredients and mix gently. Slowly, pour the egg mixture over the bread in the casserole dish. Bake at 350 degrees until the edges are brown and the eggs are set, about 30 -45 minutes. Serve with fresh or canned fruit.
Tuesday, November 07, 2006
Scalloped Celery
This is the most unique use of celery I've ever seen. My grandfather really liked this recipe and requested it for all the holidays. Amy told me I should post this recipe. :-) 4 cups celery, thinly sliced 6 Tbsp butter, divided 3 Tbsp flour 1/2 tsp salt 1 Cup milk 1 can mushrooms 2 Tbsp green peppers, finely chopped 2 Tbsp pimientos 1 cup sharp cheddar, grated 1 cup soft bread crumbs Saute celery in 4 Tbsp butter until tender. Remove with a slotted spoon and set aside. Stir flour and salt in skillet. Add milk and bring to a boil. Cook 2 minutes. Add remaining ingredients except reserved butter and bread crumbs. Stir until cheese melts. Add celery. Pour into 1 quart casserole. Toss bread crumbs with remaining butter. Sprinkle over casserole. Bake 20-25 minutes at 350 degrees.
Holiday Recipes
Janet and I were talking and we thought this would be a great time to share some family holiday recipes, so that we might get new ideas for Thanksgiving and Christmas!
My Mother-in-law has several great jello salads that she makes for the holidays, so I thought I'd share some of my favorites.
Blueberry Salad
2 sm pkgs raspberry jello
1 can blueberry pie filling
1 sm can crushed pineapple
Mix jello with 2 cups hot water, stir in pineapple and pie filling; let set up. She usually uses a 9x13 inch glass pan.
Topping:
1 8-oz softened cream cheese
1 8-oz container sour cream
1 tsp vanilla
sugar to taste
Whip together until smooth. Spread over set jello.
Eggnog Salad
1 tsp gelatin
¼ cup water
1 can sliced pears
1 pkg lemon jello
1 cup sour cream
¾ cup eggnog
1 can mandarin oranges 11oz, drained
In a small bowl, combine gelatin and water. Set aside. Drain pears, save juice, set aside. Add enough water to pear juice to make 2 cups, bring to a boil in a saucepan. Remove from heat, stir in gelatin mixture and lemon jello, till smooth. Cool 15 minutes.
Stir in sour cream and eggnog. Dice pears and add fruit to jello. Pour into a bowl and refrigerate.
My Mother-in-law has several great jello salads that she makes for the holidays, so I thought I'd share some of my favorites.
Blueberry Salad
2 sm pkgs raspberry jello
1 can blueberry pie filling
1 sm can crushed pineapple
Mix jello with 2 cups hot water, stir in pineapple and pie filling; let set up. She usually uses a 9x13 inch glass pan.
Topping:
1 8-oz softened cream cheese
1 8-oz container sour cream
1 tsp vanilla
sugar to taste
Whip together until smooth. Spread over set jello.
Eggnog Salad
1 tsp gelatin
¼ cup water
1 can sliced pears
1 pkg lemon jello
1 cup sour cream
¾ cup eggnog
1 can mandarin oranges 11oz, drained
In a small bowl, combine gelatin and water. Set aside. Drain pears, save juice, set aside. Add enough water to pear juice to make 2 cups, bring to a boil in a saucepan. Remove from heat, stir in gelatin mixture and lemon jello, till smooth. Cool 15 minutes.
Stir in sour cream and eggnog. Dice pears and add fruit to jello. Pour into a bowl and refrigerate.
Monday, October 30, 2006
Queso Dip
This is one of our all time favorite appetizers. You can make it with real cheese or processed american cheese. The results will be different depending on which cheese you choose. Cheddar provides exceptional depth of flavor but the dip is a little bit grainy (you can toss the shredded cheese with a couple tablespoons of flour to minimize the graininess). Velveeta is super easy but it lacks some of the character and sharpness you get with the cheddar. 1 pound cheese 1 can cream of chicken or celery soup 1 large can chopped green chiles 1 fresh ripe tomato or 1 15 oz can of Rotel (Diced tomatoes with chiles) If you're in a hurry microwave all the ingredients in a casserole dish for about 8 minutes. Stir after 5 minutes. If you're not in a hurry, and want an easy way to serve the dip, place the ingredients in a crock pot about 2 hours before you want to serve it. Set the crock pot on warm once everything has melted and keep the lid on as much as possible in order to avoid a skin forming over the cheese. We plug the crockpot in and place it on one of the end tables next to the couch when we have company. Serve with tortilla chips. Leftovers are great incorporated into chicken enchiladas or on tacos.
Mandarin Orange Cake
Yet another recipe from Genaura. I think I'll make this for Chris's birthday at home. 1 box white or yellow cake mix 1 can mandarin oranges, drained 2 eggs mandarin orange juice + water to = 1 1/3 cups Mix all the ingredients together. Pour into a prepared 9 x 13 pan. Bake at 350 degrees for 30-35 minutes. Frost with: 1/2 pint whipping cream, whipped or 9 oz. cool whip 1 small package instant pudding 15 oz crushed pineapple Refrigerate
Black Bottom Cupcakes
This is another recipe from Genaura. It's great for a chocolate fix! 1 oz cream cheese 1 egg 1 1/3 Cups sugar pinch of salt 6 oz chocolate chips 1 1/2 cups flour 1/4 cup cocoa 1 tsp baking soda 1 tsp vanilla 1/3 cup oil 1 cup water 1 Tbsp vinegar Blend cream cheese, egg, 1/3 cup sugar and salt until smooth. Stir in chocolate chips and set aside. In mixing bowl sift together dry ingredients and 1/2 tsp salt. Stir in liquid ingredients. Mix until smooth. Fill paper cups 1/3 full with batter. Spoon cream cheese mixture on top. Sprinkle with sugar and chopped almonds if desired. Bake at 350 degrees for 30-35 minutes.
Easy Easy Biscuit Mix Cookies
I've made mine with banana creme pudding but you could use any flavor.
Banana Creme Cookies
1 1/2 c biscuit mix
1/2 c milk
1/4 c sugar
1 pkg banana creme instant pudding mix
1 egg
about 1/2 bag candy kisses
Combine all ingredients except kisses. Beat well until mixed. Drop by spoonful onto greased cookie sheet. Put 1 unwrapped kiss in center of each cookie. Bake 8-10 minutes in 400 degree oven until slightly brown. Makes about 3 dozen.
***Janet thought butterscotch pudding with peanuts would be good.
Banana Creme Cookies
1 1/2 c biscuit mix
1/2 c milk
1/4 c sugar
1 pkg banana creme instant pudding mix
1 egg
about 1/2 bag candy kisses
Combine all ingredients except kisses. Beat well until mixed. Drop by spoonful onto greased cookie sheet. Put 1 unwrapped kiss in center of each cookie. Bake 8-10 minutes in 400 degree oven until slightly brown. Makes about 3 dozen.
***Janet thought butterscotch pudding with peanuts would be good.
Super Good Rhubarb Upside Down Cake
Cherry Rhubarb Upside down Cake
1 cake mix
5 cups cut rhubarb, about 1/4 inch thick
3/4 cup sugar
3 cups mini marshmallows
3 oz box jello (we use cherry)
Place rhubarb in bottom of a 9x13 inch pan. Sprinkle sugar over rhubarb. Cover with marshmallows. Sprinkle with the jello powder.
Mix up your cake mix according to box directions. Pour batter over the ingredients allready in the pan.
Bake at 350 degrees for 1 hour. The top will turn a deep brown early but don't take it out.
When done let set 5-10 minutes, than turn out onto a platter if desired. We don't turn it out, instead we just serve it out if the glass pan and turn each piece as it's put onto the plate.
If you use a metal pan you have to turn it out!!!
1 cake mix
5 cups cut rhubarb, about 1/4 inch thick
3/4 cup sugar
3 cups mini marshmallows
3 oz box jello (we use cherry)
Place rhubarb in bottom of a 9x13 inch pan. Sprinkle sugar over rhubarb. Cover with marshmallows. Sprinkle with the jello powder.
Mix up your cake mix according to box directions. Pour batter over the ingredients allready in the pan.
Bake at 350 degrees for 1 hour. The top will turn a deep brown early but don't take it out.
When done let set 5-10 minutes, than turn out onto a platter if desired. We don't turn it out, instead we just serve it out if the glass pan and turn each piece as it's put onto the plate.
If you use a metal pan you have to turn it out!!!
Saturday, October 28, 2006
Easiest Chicken Enchilads EVER!
I got this one from my cousin. I make it for new moms and get rave reviews.
2-4 large boneless skinless chicken breast
1 can of refried beans (regular size)
grated cheese
flour tortillas
1 large can of enchilada sauce (red or green)
hot sauce (if desired)
Optional toppings: tomatoes, olives, green onions, sour cream
Boil chicken until fully cooked. Let cool. Shred chicken in bowl and mix in refried beans and some cheese (however much you want of each), just make sure the chicken is coated with the beans. Add hot sauce if desired. Spoon into tortilla and wrap up like a burrito. Place in a 9x13 pan. Cover with enchilada sauce. (make sure all tortillas are covered or they come out crusty).
Bake at 350 degrees for 30-45 minutes. The last 15 minutes of cooking, add the toppings of your choice, except sour cream wait until the end for that. Enjoy!
2-4 large boneless skinless chicken breast
1 can of refried beans (regular size)
grated cheese
flour tortillas
1 large can of enchilada sauce (red or green)
hot sauce (if desired)
Optional toppings: tomatoes, olives, green onions, sour cream
Boil chicken until fully cooked. Let cool. Shred chicken in bowl and mix in refried beans and some cheese (however much you want of each), just make sure the chicken is coated with the beans. Add hot sauce if desired. Spoon into tortilla and wrap up like a burrito. Place in a 9x13 pan. Cover with enchilada sauce. (make sure all tortillas are covered or they come out crusty).
Bake at 350 degrees for 30-45 minutes. The last 15 minutes of cooking, add the toppings of your choice, except sour cream wait until the end for that. Enjoy!
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