mmmmm, mondays: chicken enchiladas

i can remember my mother cutting recipes out of magazines to try on us when i was a little girl. this recipe is one of those successes. it has been in our family for probably 30+ years...and is just as good today. it is easy and delicious. ready for some mexican goodness tonight?


chicken enchiladas


1 cup chopped white onion


2 tablespoons vegetable or canola oil


1 teaspoon each: chili powder, cumin and garlic powder


8 ounces cream cheese


3/4 cup bottled salsa (keep it mild if your kids aren't fans of spicy)


6 cups shredded cooked chicken


3 cups shredded cheddar cheese


1/4 cup chopped olives


16-20 corn tortillas


4 cans enchilada sauce




preheat the oven to 350 degrees. have two 9 x 13 pans ready. in a large saucepan, cook onion in oil for five minutes or until translucent. stir in chili powder, garlic powder and cumin. add cream cheese and cook over low heat until cheese is melted. add chicken and salsa. stir over medium heat for 2 to 3 minutes until hot. remove from heat. stir in half of the cheese and the olives.


heat tortillas, wrapped in foil, in the oven for 10 minutes until warm and pliable. spread 1/3 cup enchilada sauce on the bottom of each baking dish. spoon 1/3 cup chicken mixture in the center of each warm tortilla. roll tortilla and arrange seam side down in the baking dish.


to serve: top with the remaining enchilada sauce and cheese. bake for 15-20 minutes until hot and bubbly.


note: these can be made in advance and refrigerated for up to two days. if you are refrigerating your enchiladas, increase cook time to 35 minutes.

enjoy!

mmmmm, mondays: arroz con pollo

arroz con pollo

arroz con pollo, or rice with chicken, is a classic spanish one-pot meal. this casserole is super easy to make and is a favorite in our house. (note: it also freezes really well if you want to make ahead).

ingredients:
1 cup uncooked rice
1 can (15 oz.) black beans, drained
1 cup frozen corn kernels
6 (4oz each) boneless, skinless chicken breast halves
1 tsp salt
1/4 tsp pepper
½ cup chicken broth
1 cup salsa
1 cup marinara sauce
½ cup red bell pepper, sliced
½ cup scallions, chopped
1/4 cup fresh cilantro
1/4 tsp ground cumin
1 tsp minced garlic
1 cup shredded cheese (i sometimes use more. who doesn't love *more* cheese?!) :-)

directions:
spray 9x13-inch baking dish with nonstick cooking spray.

prepare the rice according to package directions. 


spread the rice over the bottom of the prepared baking dish. 


layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. 


set aside. 


in a large bowl combine the rest of the ingredients minus the cheese. 


pour the mixture over the chicken. 


sprinkle with cheese.

for dinner tonight... preheat the oven to 350 F. bake for 45 minutes to 1 hour, until the internal temperature of the chicken breasts reaches 165F.

if you want to make ahead and freeze: before baking, cover the dish with foil. label, date, and freeze for up to 3 months. thaw in the refrigerator for 24 hours before cooking as directed above.

source: dream dinners....life just got easier! by stephanie allen and tina kuna
*this book has over 100 recipes that all freeze well too. it is quickly becoming one of my favorites. enjoy!*