Follower Friday: Sour Cream Enchiladas

Happy Noevember!

How was your Halloween?

I'm already thinking about all the yummy things I want to make for Thanksgiving.  No lie.

So for today's Follower Friday we have....
SHALISHA

Shalisha is my ALL time favorite person in Logan, UT.

She was twin boys a few months older than my little boy.

Her and I think the same on practically every subject in life.

We both love food, dramatic TV series, and a good young adult book.

We were sisters in Heaven, I just know it!

She makes almost everything from scratch and bread all winter long.  She's my hero.

Enjoy her recipe!

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Hey everyone! I am so excited to be on Tiffs Blog. 
She is an amazing, loving friend and I dont know where or who I would be without her...

I cant wait to share this recipe with you all...

So I know that alot of you probably have a favorite recipe that your mom or dad used to make for you when you were growing up and when ever you make that recipe it makes you feel like being at home... well I have a couple but one of my all time favorites was SOUR CREAM ENCHILADAS so here it is...

Sour Cream Enchiladas

first off you will need the ingredients...

*1 cup of sour cream

*1 small (4oz) can of chopped green chilies

*1 (10.5oz) can of cream of chicken soup

*about 2 cups of mozzarella cheese
(or if you want you can use cheddar but I personally like the white stuff ;D)

*7 of your favorite flour tortillas (I personally like the kind you have to cook first)

* 2 small or 1 large chicken breast

* mushrooms (I like to use fresh mushrooms but you can use the canned)

*1 tsp garlic

ok now we make the food...

first I cook the chicken breast/s by chopping it/them into small pieces that i throw into a frying pan with a little olive oil and the garlic... cook on low until no longer pink...(sorry I didnt take of pic of the chicken :()

While the chicken is cooking whip together the sour cream, cream of chicken soup, & the green chillies

Then once the chicken is cooked and the sauce mixed, I start to put everything together (I almost forget this is when I preheat the oven to 350 degrees)

Put some chicken, mushrooms (until all gone), cheese and sauce (about 1 TBS) on to each tortilla...

Roll the tortillas like so

Place tortillas into a backing dish (I personally like my smaller dish better but if you want yours to be alittle more spread out and have a 9x13, then use it)

Spread the remaining sauce evenly over the top of your tortillas.

Add as much cheese on top as you want.

  Throw it into the oven for 45 mins.

After 45 mins it should come out golden brown on top with gooey cheesy yumminess inside.

Serve with rice and your favorite vegetable and ENJOY....

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Thanks Shalisha!  Have a good weekend everyone! 

AND...are you following this blog yet?  

 Have you grabbed a button or badge for your blog?!

Chicken Enchiladas

I love Mexican food.  I know it sounds gross but I just love a big pile of rice, beans, and whatever else is usually thrown into the mix.  This particular dish probably isn't very "authentic" but I still consider it Mexican.

My freshmen year of college, my roommate Mary, made these enchiladas.  I loved them.
We make it at our house on a regular basis.

Chicken Enchiladas

2 fully cooked chicken breasts

1/4 cup diced onions

2-3 cups of cheddar cheese

1 can of refried beans

1 can of Old El Paso Mild Enchilada Sauce

1 can of olives

1 package of 10 tortillas

(*I hold the onions and olives)

Preheat the oven to 350 degrees.
Lightly grease a 9x13 casserole dish.  Dice the chicken and open the cans.

Smear a spoonful of refried beans across one side of the tortilla.

Sprinkle a handful of diced chicken over top of the beans.

Pour two spoonfuls of enchilada sauce over top.

Top with cheese.
 (before the cheese, be sure to add onions and olives)

Fold tortilla over the "goods for the inside" and continue rolling.  Place in the dish. Repeat.  Makes between 6-8 enchiladas.  (Be sure to save cheese and enchilada sauce for the toppings.)

Before putting in the oven, top with the remaining enchilada sauce and cheese.

Bake uncovered for 30 minutes.

 Top with favorite toppings:

sour cream, salsa, lettuce, more cheese

And I know there are several different recipes for chicken enchiladas.  What is your favorite?  Don't be shy, let me know via comment or email.

a little variety

As much as I love food and cooking, sometimes I'm at a complete loss for what to prepare for dinner.  Ever had that feeling?  It usually happens on a day where I didn't shower until after lunch, gave my children anything they wanted to keep everyone happy, and then realized I had an hour until dinner.  On days like those, I usually make something like this:

I open my fridge/freezer, piece together 4-5 items and call it dinner.  And actually, it turns out to be one of my favorite meals of the week.  I have this obsession with variety.  I like having as much food on hand as possible.  What if my husband is craving cinnamon rolls with cream cheese frosting?  Or what if I want chicken tacos with all the flavorful toppings?  See...it's important I have all those ingredients on hand.

You should try it.  Don't stress about having a recipe followed, menu planned meal.  Make dinner in an hour with random food from your kitchen.  It's actually really fun...

Monday Night Surprise
Baked chicken breast smothered in barbeque sauce and onions (350 for an hour)
Yellow squash from a good friend sauteed in butter and salt
Grilled cheese quesadilla

Cut up strawberries (my kids favorite! We eat them with every meal)

Chopped romaine lettuce with mozarella and cheddar cheese, tossed in Ranch dressing.

De-FREAKING-licious