Sorry, I'm in a dancing bouncy mood. Lady Gaga's new single came out recently and it just makes you wanna get up with your disco shoes and dance on a local table but I digress since this isn't a blog about either Lady Gaga or disco dancing shoes. Although, I love her and I may have a cute pair of dancing shoes around here somewhere if any of you guys are looking to dance the night away?? Just a thought...
Dinah here with the latest recipe of the week. I'm always so jazzed to meet you guys here every week with our common goal, making yummy food and having our tummy's full. Ma is behind this week's recipe. It's her enchilada's and let me tell you out of all the recipes we've featured so far you MUST try this one. It honestly feeds an army and it's quite delicious.
Here's the list of what you'll need to get this feast going:
Ma's Enchilada's
5 Boneless skinless chicken breasts
1/2 cup water
1/2 Stick butter or margarine
1 16 ounce bag of shredded cheddar cheese
1 10.75 ounce can of cream of chicken soup
1/2 pack taco seasoning
1 medium onion (chopped)
2 tablespoons fresh cilantro (chopped)
1 10 pack soft flour tortilla's
1 cup sour cream
1 10.75 ounce can of cream of celery soup
*Start by placing chicken & a 1/2 cup of water in your slow cooker on slow for 6 to 7 hours. (Salt & pepper if desired)
*Once chicken is ready remove from slow cooker and let it cool. While the chicken is cooling melt the 1/2 stick of butter or margarine in a skillet. Add the chopped onion and the 1/2 packet of taco seasoning and stir. Cook until onions are translucent then add chicken to onion mixture, stir, & then add cream of chicken soup. Continue to stir the mixture with heat set on slow for 5 minutes. One time has elapsed add your cilantro.
*Grab your tortilla's and place 2 tablespoons of chicken mixture on each tortilla. Spread out mixture into a line then add a sprinkling of cheddar cheese. Roll up and place seam down in a greased casserole dish. Continue process with remaining chicken mixture & tortilla's until none remain. Once done combine in a bowl your sour cream and cream of celery soup. Stir to combine and then place on top of your tortilla's spreading evenly. Place in a preheated 400 degree oven. Bake for 20 - 25 minutes (depending on your oven).
Before:
After:
LOVE.THIS.RECIPE.
That's all I can really say. I've never seen my hubby hoover any food down like he did tonight. He even ate the little bite I had left over. I'm not mind reader but by George I think the guy liked it.
Tid Bits:
*No slow cooker? No probs, just bake your chicken in the oven at a 350 to 400 degree temperature for about 25-35 minutes (depending on your oven). Also, using some butter spray is a good idea as well.
*Not a fan of chopping onions and having your eyes feel like bees stinging them?...yeah me too. Grab yourself some frozen chopped onions they work just as well.
*Cheddar not your idea of cheese heaven? Try some Mexican blend, it fits nicely.
Ma's Spot: This is a combination of my tastes & a little bit of Donny Osmond's wife's chicken enchilada recipe. I changed a few things to please the tastes of my family. Please keep in mind, if you're watching your calories feel free to use low fat or no fat sour cream or cheese. May I suggest Campbell's Healthy Request soups because it doesn't alter the taste too much and it's good for your waistline. If you like it a little more on the spicy side you can always add hot sauce to your chicken mixture. I encourage you play with the recipe a bit to favor it to your family's taste. This simple recipe is a wonderful treat to your taste buds.
That's it for tonight guys. Now no pouting, we'll be here next Tuesday evening with another handy dandy and tasty recipe. So cheer up chums!
What's in store for next week? Two words: SANDRA LEE. Yeah, and leave the alcohol in the cabinet for this upcoming recipe, no matter what Sandra tells you on her show.
Spoons & Spatula's
~Dinah & Ma
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