The Best Chicken Enchiladas EVER

April 6, 2010 at 1:28 am | Posted in Chicken, Mexican food | 1 Comment

In a recent post I mentioned that I would be blogging about healthy things – and also some NOT so healthy things.  This post goes under the NOT so healthy things but oh man.  They are worth every single calorie in my book.  We love Mexican food in our house and when my husband says that these are better than the enchiladas at our favorite Mexican restaurant, then I know they are great!  Unfortunately I didn’t take a picture of these last time I made them but I’ll post one once I make them again.  Just trust me on this.  You HAVE to try these!!!

Recipe from www.allrecipes.com

Ingredients

  • 2 pounds skinless, boneless chicken breast meat – cut into chunks
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives
  • Directions

    1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
    2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
    3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
    4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
    5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

    Pig Rating:  As I said, the Pig loves these!  He says they are better than our favorite Mexican restaurant and I would agree. 

    Mrs. Pig Rating:  This is probably my favorite Mexican dish that I have made.  Not something I will make often since they aren’t exactly healthy but for a special treat with a margarita on the side?  Yes please! 

    Baked Chicken Taquitos

    June 17, 2009 at 8:21 pm | Posted in appetizer, Cheese, Chicken, football food, Mexican food | 3 Comments

    We pretty much love any variation of any type of Mexican food in our house.  I really think I could eat it every single night and I know Tommy could as well.  Tommy loves the chicken taquitos at our favorite local Mexican restaurant so I thought I would try these out.  I found this recipe on My Kitchen Cafe, one of my absolute favorite blogs.  It looked easy and tasty!  I served these with light sour cream, fresh salsa, and multi grain chips.  YUM!

    Recipe from My Kitchen Cafe

    Makes 14-16 taquitos as is – I halved this for just Tommy and I and it turned out great

    Ingredients

    4 ounces cream cheese, softened
    1/4 cup green salsa
    1 tablespoon fresh lime juice
    1/2 teaspoon cumin
    1 teaspoon chili powder
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    3 tablespoons chopped cilantro
    1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
    2 cups shredded cooked chicken
    1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

    small yellow or white corn tortillas
    kosher salt
    cooking spray

    Directions

    Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

    In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

    You can prepare this step ahead of time. Just keep the mixture in the fridge.

    Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

    Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

    Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. (Mine only took about 10 minutes so you might want to watch this timing depending on your oven). Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

    Pig Rating:  The Pig really really liked these and said these would be a great addition to our dinner rotation.  He said a lot of the things that we make that are Mexican taste very similar but that these had a different kick to them that was great.

    Mrs. Pig Rating:  I loved these little rolls of chicken Mexican goodness!  I am definitely making these again.  I dipped mine in salsa and they were so good.  I highly recommend these for a weeknight dinner.  Easy to prepare and even kids would like them.

    Heaven in a Wonton Wrapper…

    November 17, 2008 at 12:35 am | Posted in appetizer, Chicken, football food, Mexican food | 4 Comments

    I tried making these once before going off of someone telling me the recipe, but not actually having the recipe in which these were originally made.  When I made them before they were just okay, which was not good enough for me.  We went to a Halloween party a couple weeks ago and our friend had made these and they are one of our favorites.  I emailed her for the recipe and she was nice enough to give it to me.  This time when I made these they were most excellent!!!  I cut this recipe in thirds to make for just Tommy and I tonight for dinner.  These are definitely not healthy so not something to eat all of the time but definitely on our list to make again for a fun night!

    Recipe from my friend Karen

    Ingredients

    1 pkg wonton wrappers (makes 50), sold in produce section at Schnucks
                     or
    1 pkg egg roll wrappers cut in quarters  (makes 80)
    3-4 chicken breasts boiled shredded into small pieces
    2 packages shredded taco cheese
    1 regular size bottle Hidden Valley Ranch salad dressing (regular – not light or fat free)
    chili powder
    1 diced green pepper (I used green onions chopped thinly)

    Directions

    preheat oven to 425….push wonton wrappers into muffin tins, they will resemble mini taco salad bowls…bake 3-4 minutes until edges are brown.  Continue with all wrappers until they are complete.  Arrange baked shells on cookie sheets.
     
    Mix shredded chicken and entire bottle of ranch dressing.  Add as much chili powder you wish….I probable use about 1 or 2 tsp.  Fill shells with chicken mixture and sprinkle each one with addtl’ chili powder.  Top with green peppers and cheese.  Put back into oven until cheese is melted.  Approx 2-3 min.

    Mrs. Pig Rating:  These are to die for.  I could eat these until I was sick.  They are pretty easy to make and I have never heard a bad thing about them.  I recommend you go make them…NOW!  We both thought they were really rich though – we aren’t used to dressing that isn’t oil/vinegar based and we only eat fat free so this was insane for our taste buds!

    Pig Rating:  The pig says, “Tell your blog that the Pig gives this recipe all hooves up!”  He loves these things.  LOL

    Crispy Chicken Wraps

    July 1, 2008 at 12:27 am | Posted in Chicken, Mexican food | 2 Comments

    One of my favorite blogs for dinner recipes is My Kitchen Cafe.  She always has such great, easy dinner ideas that even my kids will eat and I love that.  I knew that hubby and I would love this one since we both love Mexican type foods and I love anything chicken and cheesy.  Mmm….

    Without further adieu…the recipe.  And for some reason, my blog does not have the little picture icon where I can add a picture?!  So I guess you do not get a picture.  Check out the My Kitchen Cafe blog for a picture of this yummy dinner.

    Ingredients (I halved everything for just Tommy and I)

    1/3 cup mayonnaise, light or regular
    1/4 cup chopped fresh cilantro
    3 scallions, sliced very thin
    2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
    2 tablespoons sour cream, light or regular
    2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
    1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
    2 cups shredded cheddar cheese (the sharper the better, in my book)
    4 (12-inch) flour tortillas

    Directions

    1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

    2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

    3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

    Pig Rating:  He loved these!  He kept going on about how good they were.  He said that these are his new “show off” meal when his guy friends come over for a game or whatever.  That is fantastic because these are easy!  : )

    Mrs. Pig Rating:  I love these!  So good, so easy.  You need to make these.  NOW.  Go do it! 

     

     

    Taco Seasoning

    May 12, 2008 at 5:37 pm | Posted in Mexican food, Seasonings & Sauces | 3 Comments

    Tacos are a staple in our house – Sheridan decided about a year ago that tacos are her favorite meal.  We all love tacos so I usually try to make them for her once a week.  It’s something I can make semi healthy, yet it’s good and the kids love it.  It’s a win-win!  I had been in the habit of just buying the taco kits at the store and my mom told me awhile back that it’s much healthier to make your own seasoning.  I finally decided to try it about a week ago and it is SO easy and so good!  I’ll never use the packets again.  This is good and it has way less sodium and less calories than the packets.

    I found this easy recipe on allrecipes.com

    Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Directions

    In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

    This makes 10 servings.  I used 2 tablespoons in my taco meat (we use ground turkey)

    Pig Rating:  Pig didn’t even notice the difference – yay!  I love when I can make things healthier without him noticing.  LOL

    Mrs. Pig Rating:  This is easy, and yum!

    Little Pig Rating:  Neither of the kids noticed either – SCORE!

    Friday night “Girls Night In”

    February 24, 2008 at 9:47 pm | Posted in Mexican food | 3 Comments

    While Tommy is away in Dubai, I wanted to something fun with my best friend since we don’t often get the opportunity to see each other anymore.  I invited her to my house to spend night and have a “girls night in” where we could just eat until we were sick and drink wine like there was no tomorrow. 

    For dinner I knew that I wanted to make chicken nachos because, well, any excuse to make those and I am ready!  (Side note: she told her boyfriend what I was making, showed him the picture and he said they looked like barf…I digress…)  I also had a new recipe that I wanted to try.  While at a superbowl party this year someone brought these awesome little Mexican flavored snacks and I knew I had to try to make them!  My friend gave me the recipe – this isn’t really one with measurements, it’s kind of just a throw it all in type thing.  We’ll call these “Chicken & Ranch filled Wontons” for the sake of them having some sort of name  : )

    Ingredients:

    shredded chicken
    ranch dressing (don’t use fat free, it won’t taste as good)
    mexican cheese (I used colby jack)
    chili powder
    wonton wraps
    green peppers
    cuppycake pan

    Directions:
    push wonton wrappers in cupcake pan, bake at 350 for 4 or 5 min

    fill with:
    pulled chicken mixed with ranch you kind of want your mixture to be a little soupy so it doesn’t dry out.
    top with diced green peppers and mex cheese. sprinkle with chili powder.
    bake for a few more minutes until cheese melts.

    These were pretty good – I think when my friend made them they were better, but I think I learned from making this batch.  I put a little too much ranch in, so next time I will add less, but these are so stinking good.  Not good for you, but perfect for a night where you don’t care about calorie intake.  : )

    Also, my best friend (the one with the famous sugar cookie recipe!!!) brought me some snickerdoodles that she had made earlier in the day.  YUUUMMM!!!  They were super good.  She said the bag was way too cheesy for me to post a picture, but come on.  She is a kindergarten teacher – she can’t help it, right?  : )  

    Taco Dip

    December 29, 2007 at 9:46 pm | Posted in appetizer, Mexican food | Leave a comment

    I was asked to bring some appetizers for Christmas at my grandmother’s house. In my mind, you can never go wrong with bringing a taco dip somewhere. Nearly everyone likes it and I personally could eat an entire pan by myself. I’m sure of it. : ) So, any excuse to make it and I will.

    Again…no picture unfortunately. It wouldn’t have been very pretty anyway since I just made it in a 9×13 pan. : ) I found this recipe on www.allrecipes.com. You can pretty much not go wrong with a taco dip, but this is a good starter recipe – you can add or take away whatever you want from it.

    Ingredients
    1 (1 ounce) package taco seasoning mix
    1 (16 ounce) can refried beans
    1 (8 ounce) package cream cheese, softened
    1 (16 ounce) container sour cream
    1 (16 ounce) jar salsa
    1 large tomato, chopped
    1 green bell pepper, chopped
    1 bunch chopped green onions
    1 small head iceberg lettuce, shredded
    1 (6 ounce) can sliced black olives, drained
    2 cups shredded Cheddar cheese


    Directions

    In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
    Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
    Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


    Tip: Several people added this tip on the review and I agree – do not add the salsa until last or just serve it on the side. It tends to make the dip kind of runny.

    Pig Rating: The pig liked this one okay. He isn’t a huge taco dip fan (can you believe this?!). He would rather just have chips and salsa. I worry about him sometimes…. : )

    Mrs. Pig Rating: I love this. I could eat it until I am sick. Oh wait, I think I did. : ) This is a yummy one and easy to make. Great for parties.

    Recipe from www.allrecipes.com

    Spicy Chicken Quesadillas

    December 29, 2007 at 9:41 pm | Posted in appetizer, Chicken, Mexican food | 1 Comment

    I haven’t updated my blog in so long it seems like! Christmas is such a busy time for us with all the running around and having the kids all week. Fun, but busy. I did manage to make a few new things over the past week though. However, I wasn’t so great at remembering to take pictures. Usually by the time I had dinner ready I was ready to just eat and didn’t really care about a picture, so sorry about that. : )

    My friend Mary made these awesome quesadillas one night when we were at their house for dinner and I had to have the recipe.

    Ingredients
    1/4 C thinly sliced green onions (about 2)
    2 T chopped cilantro
    1 T chopped pickled jalapeno peppers
    1 C chopped cooked chicken
    4 (8″) flour tortillas
    3/4 C reduced-fat shredded Cheddar cheese
    Cooking spray
    3/4 C salsa

    Directions
    1. Combine first 3 ingredients in a small bowl; stir until blended.
    2. Pace 1/4 C chopped chicken over half of each tortilla. Sprinkle each with 3 T cheese and 1 T onion mixture; fold tortillas in half.
    3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in a pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.
    Yield: 4 servings (serving size: 1 quesadilla and 3 talbespoons salsa).

    Recipe from the Cooking Light cookbook

    Pig Rating: Tommy really liked these a lot. He loved them with dipping them in the salsa. I made these and tacos and he didn’t even touch the tacos.

    Mrs. Pig Rating: I really loved these! They were easy to make and they tasted so good for something different. I recommend this recipe if you like chicken quesadillas.

    The Chicken Enchilada Incident of 2007

    November 27, 2007 at 1:18 am | Posted in Chicken, Mexican food | 5 Comments

    Tonight I was so excited to get home and make chicken enchiladas. I had a recipe for enchiladas that I made awhile back with ground turkey and I decided this time I would try chicken. They were so good the last time I made them and we love Mexican food.

    I came home at lunch today so that I could go ahead and boil and shred the chicken so it wouldn’t take me so long to make dinner tonight. Good job for me for putting in so much effort huh? : ) Tonight when I got home from work I started making the enchiladas. I was so craving them all day at work and I couldn’t wait for them to be finished!

    I mixed the shredded chicken in with the taco seasoning and water just as the recipe said, then I looked and it said to add 2 cups of brown rice. So, me, doing ten things at once, without even thinking about what I was doing measured out two cups of brown rice and dumped it in with the chicken and stirred vigourously.

    Only when I was about to put the mixture into the tortillas did I stop and think, “Oh my gosh. I am the biggest dumba** ever. I just put 2 cups of uncooked rice in to bake with these enchiladas.” I mean, what was I thinking? That the rice would just automatically fluff up and cook while baking? As if rice does that?! I wanted to kick myself. But, I stuck it in the oven anyway thinking that maybe, just maybe with all of the sauce, etc. it would be okay (when in the back of my mind I knew it wouldn’t).

    And of course, I warned Tommy before they were finished…”Um, I think I messed up our dinner.” At least I warned him. If there is one thing he hates it’s crunchy rice. And, as expected, I yanked the beautiful enchiladas out of the oven, took a big bite and….::CRUNCH:: Awesome.

    Needless to say, I was really unhappy with myself. I hate messing up something when I’m cooking. HATE it. So…it was frozen pizza for us tonight. : ( I am already currently in the process of boiling more chicken and COOKING brown rice so I can make this again tomorrow night…

    Sorry so long. Had to vent…anyway, here is the awesome recipe!

    Ingredients

    1 lb. ground beef (or ground turkey or chicken) 2 cups of cheddar cheese divided
    1 pack of taco seasoning 10 tortillas
    1 cup water salsa
    2 cups of brown rice (COOKED RICE!!) 1 can cream of chicken soup
    1 can of refried beans

    Directions
    Fry ground beef or cook chicken and shred. Stir in taco seasoning and water. Bring to a boil then reduce heat. Simmer uncovered for 5 minutes. Stir in (COOKED) rice and cook until liquid is gone. Spread 2 tbsp. Of beans, ¼ cup beef, 1 tbsp. Cheese down center of tortillas and then roll them up. Place them in a 9 x 13 pan seam side down. Combine salsa and soup. Pour down center of enchiladas. Sprinkle with cheese. Bake uncovered at 350 degrees for 20-25 minutes.

    Serves 6-10 depending on how many your guests can eat ; )

    Pig Rating: Crunchy. LOL Update:::Second time around- The pig said they were good and even ate seconds : )

    Mrs. Pig Rating: Crunchy and I am mad at myself. Stay tuned for the real thing tomorrow night…:::Second time around – Definitely yummy and super filling. I will make these again for sure!

    Recipes from http://www.allrecipes.com/ (I think), picture from my kitchen

    Crockpot Salsa Chicken

    October 29, 2007 at 11:52 pm | Posted in appetizer, Chicken, football food, Mexican food | Leave a comment

    Some of my friends have raved about this crockpot salsa chicken recipe that has been floating around. I loved the sound of it because I love to use the crockpot and we really like Mexican food so I thought this would be a winner. And it is beyond easy. It smelled SOOO good when I got home from work today. YUM! : )

    This is taken from my friend Nikki’s blog…I believe she got it from Sparkpeople.

    Ingredients

    4 chicken breasts – put in frozen if you’re worried about overcooking
    1 can cream of mushroom soup
    1 packet reduced sodium taco seasoning
    1 16 oz jar salsa
    1 can corn (I didn’t use corn)
    1 can rinsed and drained black beans
    1 cup reduced fat sour cream

    PS – this recipe makes a ton. I will half it next time.

    Directions

    Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

    Pig Rating: He said it was good but it wasn’t something that he will crave. He said it was a little too Tex Mex for him. He says that a lot lately – all that is in this is taco seasoning and he likes regular tacos, so who knows. : ) Anyway, he thought it was okay but he likes my chicken nachos way better.

    Mrs. Pig Rating: Super easy recipe which is always good. I liked this one pretty well, but I probably won’t make it again for awhile. Not my favorite, but I didn’t hate it either. I am still getting used to chicken in Mexican food so maybe that was why I wasn’t in love with it.

    Recipe from Nikki’s blog, picture from my kitchen
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