Monday, July 25, 2011

Chicken Enchiladas

I made these a while ago, and esposo LOVED them (except that I used some dark meat chicken).  He said that this was his favorite Enchilada recipe that I have done so far.  It was really really easy and really good too!

  Also found on Key Ingredients
1 can (10 3/4 ounces) Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced
*I added a can of black beans as well.-feel free to add corn if you like as well.
1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Peanut Butter Oatmeal Chocolate Chunck/Chip Cookies

 These are my new favorite cookie-with Peanut butter and oatmeal (I have tried so many good cookies lately!).  I am drooling just thinking about them.  They are seriously soo good.  I found them on my Recipe Grazer App, but I guess they were originally found on Key Ingredient. I am totally not even kidding either, these are awesome cookies.

 1.5 cups Crunchy Peanut Butter
1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1.5 tsp vanilla
1 cup quick-cooking oats
3/4 cup flour
1/2 tsp baking soda
1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped (I used 1 cup of SS Chocolate Chips)
1. Preheat oven to 350F.
2. Beat peanut butter and butter in large bowl in mixer until creamy. Add sugars; beat until light and fluffy. Blend in eggs and vanilla.
3.Mix oats, flour and baking soda. Add to peanut butter mixture; beat until blended. Stir in chocolate. Drop teaspoonfuls of dough, 1 inch apart, onto baking sheets.
4. Bake 10 to 12 mins, or just until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.