Updating my categories

I am updating my categories, trying to make it simpler for you my followers and readers. So if you are looking for something in particular you are able to find it without any problems. If you have any suggestions for me please feel free to comment.

 

AND a big Thank you to all my followers and those that don’t. I really have enjoyed my blogging experience thus far.  Your follows are contributing to better and better recipes as well as ideas. Hopefully I can meet your needs as a reader and a cook/Foodie/amateur gourmet (thanks Adam Roberts).

 

If you are looking to cook something in particular, feel free to message me.

 

As always Have a great Day and enjoy perusing my blog.

 

Chicken Enchiladas, No fuss

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Chicken enchiladas is my favorite meal when it comes to mexican cuisine. This is an easy recipe meant for people who don’t cook all the time, but can do the very basics. If you prep all of this ahead of time, it’s too easy. it’s all a matter of putting things together, rolling them up, pouring them on, letting them get bubbly and voila!

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Ingredients

2lbs chicken breasts (boneless, preferably)

3 cans of enchilada sauce

4 cups of shredded cheese (I used Kraft Mexican)

2 small onions (Chopped)

3-4 cloves of garlic (minced)

12-24 small tortillas (I prefer larger, but that’s what they brought me)

Optional Add-ins:

Green Chilies

Rotel Tomatoes

Beans (black beans, refried, etc)

Yellow Rice

Salsa

So during the day yesterday I took the chicken and boiled it in a pot of water for 10-15 minutes until it was cooked through (no pink showing). I drained it and allowed it to cool.

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Once Cooled I tore it til it was small pieces. Placed it in a covered bowl and set aside.

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Take your onions, chop them and put them in a bowl and set aside. Mince your garlic, set aside,

DO THIS AHEAD OF TIME. Saves DSCN2928 DSCN2926you from having a big headache if you are not used to cooking at all.

Lessons I am teaching my brother-in-law and his significant other:

  1. Cook what you like
  2. Don’t spend god awful amounts of money on ingredients, but remember that fresh is better and usually cheaper
  3. It doesn’t take a rocket scientist, or a chef for that matter to make a delicious meal
  4. You can prep many things ahead of time, NO FUSS, as I said in my title
  5. Most of the meals you make can be frozen, prepared ahead, cooked later. (My goal is to teach them self sufficiency in that area) I repeat NO FUSS
  6. Any ingredients, particularly fresh produce can be prepped the day you bring them home from the grocery store and frozen until ready to put in your meals,
  7. Having a plan when you have a family is great, I showed them a template which I use (most of time) I try to plan weekly what I will be cooking, easy on me, on my purse, and I can coupon as well. http://organizedhome.com/printable/household-notebook/weekly-menu-planner  I will tell you this is a great way to start organzing yourself and your meals. And your family can decide what they want to eat and know what they are eating (no more “Mom, What’s for dinner?”)

Once you are ready to cook the enchiladas, saute the onions and garlic. Don’t burn the  garlic. Add in a can of the enchilada sauce, warming it up slightly. pour it into the chicken, adding  cup of cheese. Mix it all together. DSCN2931

In a casserole dish, put some enchilada sauce in the bottom (enough to cover it)

Take a tortilla, about 2-3 teaspoons full of chicken mixture and roll it up. place it seam side down in the casserole dish. Repeat until all mixture is gone. Cover with more enchilada sauce, and cheese.  Bake at 370 degrees for 20-25 minutes until bubbly.

There are other types of enchilada sauces but this is the only one I can find in the store. Dress it up, dress it down. Add some sour cream and some green onion for a pop of color. This can be interchangeable. I do beef enchiladas, those are much simpler in that you do everything in one pan and then transfer to the tortilla.

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Hope you enjoy this recipe.