Friday, May 21, 2010

Easy Enchiladas


pkg of 10 tortillas
1 4oz can of diced green chilies
1 LARGE can of La Victoria enchilada sauce
1 lb chicken breast
grated cheese
spices to taste


* Marinate 1 lb chicken breast in your choice of seasoning (I like crushed red peppers and Cholula hot sauce)
* Pre-heat the oven to 350
* Dice and pan grill, adding hints of black pepper, onion powder, and whatever else you'd prefer
* Add diced green chilies, a few spoon fulls of the enchilada sauce, and a small handful of cheese to the chicken and set aside
* Spread a layer of enchilada sauce in the bottom of a 9X13 baking dish
* Grab a tortilla, smother it in sauce from the bottom of the pan, spoon a modest amount of the chicken mixture into the tortilla, sprinkle on some extra cheese, then roll up the tortilla and shove it into the pan
* Repeat :)
* When finished, drizzle remainder of sauce around the sides and tops of the enchiladas, add the cheese and toss it in the oven!

Tuesday, May 18, 2010

Italian Sausage & Chicken Soup

Since I don't use recipes very often, I'll just list the ingredients I used and guess at the measurements!

  • 2 lg. frozen chicken breasts
  • 1 pkg. Italian sausage
  • 2 green peppers
  • 1 red pepper
  • A handful of chopped onion (I always get the frozen kind. Then you don't have to cry while you're cooking. Besides, they are super fast and extremely convenient!)
  • 1 lg. can whole, stewed tomatoes
  • 2 cans diced tomatoes (I like getting the cans that have been packed in garlic and olive oil)
  • A splash of chicken stock (I only use this to make it more "soupy." It isn't necessary.)
  • As much Italian seasoning as you want!

Dump it all in a crockpot for 4-6 hours. (I haven't noticed a big difference between low and high...just make sure the sausage and chicken are done!) I also like setting out the frozen Rhodes rolls when I start the crockpot. By the time the soup is almost complete, the rolls are ready to pop in the oven. Viola! Dinner you didn't really have to think about. :)