Carefree Blonde

Sunday, April 8, 2012

Fiesta Dinner!!!!

First off, happy Easter everyone!! Eric and I went to church and then to his aunt's house for dinner. It was a lot of fun to meet some of his extended family. So I started thinking the other day about how making a really good dinner can be extremely time consuming and sometimes a failed experiment. Luckily being from Texas I was able to learn the great art of Tex-Mex. Now this enchilada recipe is fool proof. Everyone that I have made it for loves it!! Give it a try. If you love it let me know....if not well still tell me ;) I normally eye ball the recipe, so below the ingredients aren't exact measurements.



Chicken Enchiladas:


  • Shredded Monterey Jack Cheese
  • Cream of Chicken Soup (about 2 cans)
  • Green diced chillies 
  • Fresh Cilantro
  • 4-5 chicken breasts
  • Olive Oil, Salt, Pepper, (seasons for chicken)
  • Flour Tortillas
Preheat the oven to 350 degrees (keep at 350 to bake enchiladas) bake chicken in oven with olive oil, salt, pepper, and whatever other seasons desired. Bake chicken for 30 min or until center is not pink. You can also put chicken breasts in a pot and boil instead of baking. When chicken is done take two forks and shred chicken in a medium sized mixing bowl. Add a can of cream of chicken soup to the shredded chicken along with diced chillies, and about half of shredded Monterey Jack Cheese. Grab a handful of cilantro, and chop. Add to chicken mixture. Mix ingredients. 

In a 9X13 baking dish put a little cream of chicken soup at the bottom of dish to prevent enchiladas from sticking. (If chicken mixture is runny add more monterey jack, if too thick add more cream of chicken soup.) Take tortillas and fill with chicken mixture. Roll up tortilla and place in baking dish seam side down. Top with remaining monterey jack cheese and bake for 30 min or until cheese is golden brown. (great with sour cream and salsa)

Serve with spanish rice, and guacamole

Easy Guac:

  • 4-5 avocados 
  • 2 Tbs medium pace salsa
  • 1 Tbs cream cheese
  • 1/4 cup chopped cilantro 
  • 1 lime squeezed
Cut and pit avocados. Cut vertically and horizontally making chunks. Put into small mixing bowl. Take cream cheese and soften. Add to avocados along with salsa, lime,and cilantro. Mix together with fork leaving avocados a little chunky. Add more lime if desired and maybe a dash of salt and pepper. Grab a bag of tortilla chips and enjoy!! (My favorite is the hint of lime!!!) YUM!


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