Easy Creamy Chicken Enchilada’s.

I don’t know about you but I loveeeee enchilada’s!

They are so yummy and this happens to be one of the most requested dinners that my husband asks for and that’s saying something for Mr. food critic.

This recipe is so easy and has very minimal ingredients. The prep time doesn’t even take long as well so let’s get into it!


Ingredients

3-4 cups cooked and shredded rotisserie chicken

1 medium onion chopped up

1 teaspoon olive oil

1 cup sour cream

1 large can or two small cans enchilada sauce

3 cups shredded cheese Mexican blend

10 flour tortillas


Preheat your oven to 350 F

In a large pan over medium heat add 1 teaspoon of olive oil and add your onions. Cook until translucent and soft.

Combine chicken and onions in your pan and stir.

Pour 1/2 cup of the enchilada sauce over your mixture and stir just enough to coat the mixture.

Add sour cream and stir.

Turn off heat and add 2 cups of shredded cheese and combine until it’s nice and creamy and cheesy.

Pour just enough enchilada sauce over your baking pan to coat the bottom.

Fill up your tortillas. Spoon a little sauce onto it and then add your mixture.

Roll your tortilla and place in the baking dish. Repeat with all until your dish is filled.

Pour the rest of your enchilada sauce on the top of all of your tortillas and also top them with another cup of cheese.

Cover with foil and bake 20-30 min. Remove foil the last 10 minutes of cooking.

Enjoy!


I love this recipe. I usually serve it with some Spanish rice and it’s so good!

Let me know if you try it and enjoy it!

Thank you for reading 🙂

Cold Days & A Hot Bowl Of Chili.

We have had some cold days and nights here in Michigan. Although our winter has been mild so far, I’m sure the snow and the cold is sure to drag on.

One of my favorite ways to warm up on a cold day?

My crockpot going and some chili cooking on low all day.

So today I thought I would share my chili recipe with you!


Ingredients

1 lb ground beef

Half an onion

1 orange pepper

1 can of crushed tomatoes

1 can of kidney beans

1 can of tomato paste

Chili powder


Dice up your half an onion and orange pepper.

Brown your ground beef. Once browned add in the onion and pepper for flavor and to soften.

To your crockpot add your ground beef and onion and peppers.

Add your crushed tomatoes, not drained.

Add your kidney beans, drained.

Add your tomato paste and then stir all together.

Sprinkle on your chili powder and stir once more.

Cook on low for 8 hours or high for 4 hours.


For toppings we love cheese, sour cream and frito scoops!

We also love a thicker chili but you could definitely add tomato juice to it as well.

I hope you love this recipe! What do you love to add into your chili?

Share below and as always, thanks for reading!

Edible Cookie Dough! YUM!

Who is OVER this virus?! I know I am.

It’s been hard being cooped up in the house. I went back to work Monday (BLAH!), and I miss being home with my girls and hubs.

During the time of self-isolation, I indulged (as I’m sure we all did) in some major sweets! My go-to: EDIBLE COOKIE DOUGH

Just admit it! Your favorite part about making chocolate chip cookies is the cookie dough. I know that’s mine. 

My oldest daughter loves to bake, but she’s been a little preoccupied with Pokemon to want to help in the kitchen. It’s my littlest daughter who has been helping me make it. She claims she is the “Secret Ingredient”! So sweet! 

The very first time I made it, I wanted chocolate chip cookies SO BAD, but we were out of eggs! During this time, it isn’t so easy just running to the store, so in comes this recipe.

We made quite a few successful batches, but there were some fails as well. I’m going to give you some of the tips I found along the way!  
 
First things first, did you know you shouldn’t eat raw flour?! It should be cooked before you indulge in this snack. I simple pop my flour into the microwave for 60 seconds. Maybe more or less depending on your microwave, I stop around 30 seconds, and whisk it around, otherwise it’ll clump together. I then let it cool. It worked better when it wasn’t as hot! 

Second, don’t be a #hotmessmom like me and forget to pull out the butter. It should be at room temp. If you do end up forgetting, just soften it in the microwave! 

Third, I say vanilla is “optional” because I ran out after my second batch, and no one really noticed a difference. I thought it was richer with it, but again it’s “optional”. Don’t make your hubs go out and get it if you’re out! 

Last but not least, chocolate chip to dough ratio is COMPLETELY OPTIONAL! I LOVE to have chocolate chips in every dough bite, BUT my hubs just wants to eat the dough and no chocolate. Weird, I know!  

Sooo, Without further ado, I present my recipe for EDIBLE COOKIE DOUGH! 


INGREDIENTS: 

  • 1 c. unsalted butter (room temperature)
  • 1 c. brown sugar
  • ¼ c. granulated sugar
  • 2 t
  • 1 tsp. Salt
  • 2 c. all-purpose flour
  • 1-2 tbsp. Milk
  • 1-? C. chocolate chips

INSTRUCTIONS: 

  1. “Cook” or heat up your flour. The internal temp should be 165 degrees.  
  1. In a large mixing bowl, beat together on low to medium speed, butter, brown sugar, and granulated sugar. It should be creamy, and a light brown color. YUM! Beat in the salt, and the vanilla (if you have it!) 
  1. Beat in flour until combined. I add about ½ a cup at time so it doesn’t explode everywhere! It will start to come together. SLOWLY add your milk a little at a time. Fold in your chocolate chips with a spatula. 
  1. ENJOY!

This is honestly such a quick and easy recipe!  

I hope you enjoy this treat as much. Let me know if you end up making it!

Also, if you have made a similar recipe already.