Green Chili Chicken Enchilada Casserole

I got this recipe from kraftfoods.com.

4 cups shredded cooked chicken

1 1/2 cups green enchilada sauce

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 container (8 oz.) sour cream

1 can (4 oz.) diced green chiles, mild or hot

4 large flour tortillas

3 to 4 cups Kraft Shredded Mexican Cheese Blend

Preheat oven to 325 degrees F. Grease 13x9-inch casserole dish. (Has to be at least 4 inches deep due to layers in casserole.) Combine chicken, enchilada sauce, soup, sour cream and green chiles in large non-stick skillet. Cook and stir frequently over medium-high heat until warm.

Place one large flour tortilla in bottom of baking dish. Using a butter knife, trim edges if needed to fill in gaps or fit to dish. Layer tortilla with 1/4 of chicken mixture and 1/2 cup to 1 cup of Kraft Shredded Cheese. Repeat process until total of four layers is finished.

Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.

Chicken Taco Soup

Another recipe from a co-worker. I just love food days in the office. The recipe was found on allrecipes.com.

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drain

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer***

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breast

shredded cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

***It was recommended that only light beer works with this recipe. We tried a light beer with lime and it turned out great.

Breakfast Casserole

This was shared by a co-worker after a food day at the office.

1 pkg seasoned croutons

12 eggs

1 c salsa

Salt and pepper to taste

1 lb sausage browned and crumbled

2 c shredded colby jack cheese

Green chilis (you can add whatever toppings you like)

Mix eggs, salsa, salt and pepper with mixer until light and frothy. Spray 9x13 casserole with cooking spray and line bottom with single layer of croutons. Spread cooked sausage over croutons. Top with cheese and green chilis (and any other toppings you choose). Pour egg mixture evenly over top. Refrigerate over night.

Bake at 350 for 45 minutes - 1 hour.

Herb-Seasoned Chicken Breasts

I found this recipe on the back of the Betty Crocker au-gratin potatoes box. This meal idea is chicken, potatoes and broccoli.

1. Heat oven to 425*F. Make potatoes as directed in Step 1; set aside.

2. Place 4 boneless skinless chicken breasts in baking dish. Brush with 2 Tbsp olive oil or melted butter. Sprinkle with 3/4 tsp seasoned salt and 1/2 tsp dried thyme. (I have found it easier to mix the seasoned salt and thyme in a small bowl with the olive oil and then brush it on the chicken)

3. Bake potatoes and chicken about 30 min or until juice of chicken is clear when thickest part is cut (170*F).

10 minutes before dinner...

4. Cook frozen brocoli florets. Toss with 1/2 tsp lemon-pepper seasoning.

Note - I have a double oven, so I do not cook these together.

$$$ Also - we shop at Sam's and buy the big bag of Tyson chicken breast - this bag of chicken provides for 3-4 meals and it is a ziploc bag which helps in being able to pull out just what we need. This bag is cheaper than what it would cost to buy chicken at the grocery store. $$$

Enjoy

Crunch Bars

This recipe came in one of my Kraft Food emails that I get. I remembered my mom making this when I was a kid so I thought I would give it a try. I also made this as gifts for McKenzie's teachers for Christmas - made for an easy gift.

Ingredients:
35 saltine cracker (I used as many as I could that would fill the pan)
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped
1 cup chopped Walnuts (toasted) (I prefer the finely chopped pecans instead)

Heat oven to 400*F

Place crackers in single layer in foil-lined 15x10x1 inch pan

Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min without stirring. Spread onto crackers.

Bake 5 to 7 min or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min or until chocolate is softened. Spread chocolate over ingrdients in pan; sprinkle with nuts. Cool. Break into pieces.

Enjoy!!!

New Recipe Blog

I have decided that since severals friends and I put recipes on our blogs, that I would make a blog just for recipes. I hope that everyone will enjoy this site and maybe you can find a recipe that you will like.

If you have a recipe that you would like me to share with others, please let me know and I will be glad to post it for you.

Trish