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Browse through our collection of recipes to find quick, simple
meals for your busy family! All recipes can be made in about 30
minutes and most of the ingredients are probably already in your
kitchen!
meals for your busy family! All recipes can be made in about 30
minutes and most of the ingredients are probably already in your
kitchen!
| Recipes |
| Feature Recipe of the Week |
Sloppy Chicken Enchiladas
* 1 1/2 pounds of frozen skinless, boneless chicken breasts
* 1 medium onion, chopped
* 1 can (10 oz) cream of chicken soup
* 1/2 cup light sour cream
* 1 tsp chili powder
* 1 can (4 oz) green chilies
* 1/3 can roasted garlic tomatoes, drained
* 7 flour tortillas
* 1 1/2 cups shredded Mexican blend cheese
HERE'S WHAT I DID
Preheated oven to 350F degrees. I gently defrosted frozen
chicken breasts in microwave, enough to cut up easily. Then I
heated a nonstick pan, misted with olive oil. Cut up breasts in
half dollar size pieces and added to pan. Covered it with
chopped onion, added 1/2 cup of water, seasoned with salt and
pepper then covered with lid. Cooked the chicken on med. high
heat for 15 minutes, until fully cooked.
While I waited on the chicken, I mixed cream of chicken soup,
sour cream and chili powder in a large bowl. Grabbed my pizza
cutter to cut up tortillas into triangle shaped bite size pieces.
Misted my 13×9x2 casserole dish with nonstick spray. When the
chicken finally finished, I emptied the pan (broth & all) into my
large soup mix bowl and stirred. I tossed in the tortillas and
stirred them around until they were well covered with the soup
mix. Then, I emptied the bowl into the casserole dish, spread it
out evenly then covered it all with the cheese.
KID FRIENDLY TIP
I topped only half of the casserole with green chilies and
tomatoes.
Put in the oven for 25 minutes, uncovered. Set the oven to turn
off in 25 minutes.
Dinner was ready when we all arrived home!
Printable Version
Click here for more great recipes!
* 1 1/2 pounds of frozen skinless, boneless chicken breasts
* 1 medium onion, chopped
* 1 can (10 oz) cream of chicken soup
* 1/2 cup light sour cream
* 1 tsp chili powder
* 1 can (4 oz) green chilies
* 1/3 can roasted garlic tomatoes, drained
* 7 flour tortillas
* 1 1/2 cups shredded Mexican blend cheese
HERE'S WHAT I DID
Preheated oven to 350F degrees. I gently defrosted frozen
chicken breasts in microwave, enough to cut up easily. Then I
heated a nonstick pan, misted with olive oil. Cut up breasts in
half dollar size pieces and added to pan. Covered it with
chopped onion, added 1/2 cup of water, seasoned with salt and
pepper then covered with lid. Cooked the chicken on med. high
heat for 15 minutes, until fully cooked.
While I waited on the chicken, I mixed cream of chicken soup,
sour cream and chili powder in a large bowl. Grabbed my pizza
cutter to cut up tortillas into triangle shaped bite size pieces.
Misted my 13×9x2 casserole dish with nonstick spray. When the
chicken finally finished, I emptied the pan (broth & all) into my
large soup mix bowl and stirred. I tossed in the tortillas and
stirred them around until they were well covered with the soup
mix. Then, I emptied the bowl into the casserole dish, spread it
out evenly then covered it all with the cheese.
KID FRIENDLY TIP
I topped only half of the casserole with green chilies and
tomatoes.
Put in the oven for 25 minutes, uncovered. Set the oven to turn
off in 25 minutes.
Dinner was ready when we all arrived home!
Printable Version
Click here for more great recipes!
