Chicken Enchiladas Creamas Verde

These are seriously some of the best enchiladas I have EVER tasted. I got this recipe from my super awesome cousin Tracey!


I wish I could have taken a better picture. I really don't know how to take a 'good' picture of enchiladas. Also, it seems like every time I try to photograph food, it is night(poor lighting), my family is STARVING(hands in pictures, shaking table)...the excuses could go on and on.

Anyway....you must try these...SO delish!!

Chicken Enchiladas Creamas Verde

Ingredients:

• 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
• 2 T olive oil
• 1 cup chopped onion
• 1 jar tomatillo salsa divided (my jar was 16 oz.)
• 1 small can diced green chilies
• 8 oz. cream cheese
• 1 doz. small flour tortillas
• 1 cup half and half or heavy cream
• 2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Skillet Meaty Lasagna

I watched Chris Kimball make this on the Today Show last week. I had been trying to decide what to make for dinner that night and decided to try it. It was great!! My family loved it!! It was simple and easy clean up. I thought I had more lasagna noodles than I had, so I had to add some penne to it with the broken up lasagna noodles.

Skillet Meaty Lasagna

Ingredients:

• 3 (14.5-ounce) cans whole peeled tomatoes
• 1 T olive oil
• 1 medium onion, minced
• salt
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tablespoon)
• 1/8 t red pepper flakes
• 1 pound meatloaf mix (I just used ground beef)
• 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/2 ounce Parmesan cheese, grated (1/4 cup)
• ground black pepper
• 3/4 cup ricotta cheese
• 3 T chopped fresh basil leaves

Directions:

1. Pulse the tomatoes with their juice in a food processor until coarsely groun and no large pieces reamin, about 12 pulses.
2. Heat teh oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 t salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover , increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
4. Off teh heat, stir in half of the mozzerella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzerella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Tips:

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal.

White Chocolate Popcorn

Have you tried this before? A sister-in-law introduced this to us about a year ago. It is now my kids favorite popcorn. SO Yummy!! I usually like to stir in some M&Ms with it too.

This past week my kids planned a family party to watch the BYU/SDSU basketball game. They decorated with blue and white, made their Jimmer poster and asked if we could make their favorite popcorn and make it blue. While I was stirring in the food coloring, it made the chocolate set-up a little fast, so...it's not the prettiest popcorn, but it was very tasty!! The blue is a little on the light side too...oh well...the kids loved it.

The bowl of popcorn is sitting on an article about BYU in the Wall Street Journal.

White Chocolate Popcorn

Ingredients:

• 1-2 bags microwave popcorn (depending on how covered you like it)
• 1 bag white chocolate chips
• 1 bag M&Ms (optional)

Directions: Pop your corn. Put popcorn in a large bowl(pick out kernels). Melt chocolate chips in a microwavable bowl. Microwave on high for one minute. Continue to microwave for 30 second intervals, stirring after each interval, until melted and smooth. Pour over popcorn and stir.