Chicken Enchiladas – my way

I love these enchiladas and they are so easy to make. I did buy the smaller shells this time, but I would definitely not do that again.

Here’s my recipe:

1 rotisserie chicken from the deli

1 16oz jar of your favorite salsa, I like the black bean and corn.

1 16oz can of black beans

2 cups Colby jack cheese

1 package of 12″ tortillas

3 tbsp butter

3 tbsp flour

2 cups of chicken broth

1 cup sour cream

1 4oz can of green chilies

Directions:

Preheat oven to 350.

Shred the chicken into a bowl and combine with salsa, black beans, and 1 cup of cheese. Take a generous amount of the mixture and roll into tortilla. Place in backing dish with the seam side down. Set aside.

In a large saucepan or frying pan on low heat melt butter, add flour and mix together thoroughly. Once the mixture has browned a bit, add chicken broth, mix with a whisk making sure to remove all lumps. Turn heat up until mixture has thickened to the consistency of ketchup, then add sour cream and chilies.

Pour over tortillas and top with remaining cheese.

Bake for 22 minutes uncovered at 350. If you would like to darken the cheese you can broil for a few minutes.

Enjoy!

Christmas Feast of all Nations

On Christmas my sister and I decided to have a feast of all the nations that make up our family. We had Norwegian meatballs, German Spaetzle, and African Chicken Stew (for my girls who are West African). We served it over white rice and it was delicious! They loved it and I will definitely make it again. Maybe next year. I suggest you give it a try too.

African Chicken Stew

Original Recipe can be found here

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins 

  • ¼-1/2 cup oil
  • 3- 3 1/2 pound chicken cut in pieces
  • 5-6 Roma tomatoes or 2 cups tomato puree
  • 1 medium onion sliced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoon dried thyme
  • 1 Tablespoon smoked paprika
  • 1/4 teaspoon curry powder  
  • 1 bay leaf
  • 1 tablespoon maggi or chicken bouillon granules
  • 2 cups water
  • 2 green onion chopped whites and green parts
  • 3 tablespoon parsley
  • 1- 2 cups of sliced carrots
  • Salt and pepper to taste

Instructions

  1. Season chicken with, salt and pepper. Set aside
  2. In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
  3. If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomatos blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
  4. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of soup with water or stock.
  5. Season with salt according to preference. Remove bay leaf.
  6. Serve over warm rice.

The Best Tasting Holiday Tradition: Cookies!

On Sunday I spent 9 hours creating hundreds of cookies to be gobbled up by family and friends.  Every year my sister and I get together for a whole day of baking.  On various years we have different helpers.  This year we were joined by my Auntie Barb and my niece Harper.  Of course Harper is only really interested in eating the sweet treats and decorating with sprinkles.

This is the first year that we have had Aunt Barb with us and she is so much fun.  She only has boys, and now that my mom lives in Michigan, it’s great to spend time with her.  It’s fun to gossip about my parents as teenagers and my grandparents too.  She’s always full of good advice and I love to hear all her fun stories.

We start out by putting all the things that we will need on my sister’s card table.  On a side note, do people use these for playing cards anymore?  It helps to have all our ingredients in one spot, we just have to make sure that we put it back so that we can find it for the next recipe.  This is apparently a difficult task for us at times, but at least we try to get ourselves organized.

My sister and I work really well as a team.  Her kitchen is small but we make it work  with these stack-able cooling racks.  Peanut Butter Blossoms take a long time to cool and you don’t want to smoosh the kisses.  There’s got to be a joke in there somewhere.  New to the cookie line up we added Sandbakkels this year in honor of my grandmother LaVonne, Auntie Barb’s mom, who passed away this year.  They are buttery goodness, but take up lots of space when cooling.  Thank goodness for stack-able racks!

(Cookie Lineup : Almond Bark covered Pretzels with sprinkles, Peanut Butter Blossoms, Spritz, Sandbakkels, Haystacks, Melting Moments, Glorified Grahams, and Pumpkin Cake-balls at the top.)

The marathon day of baking is the fun part for me, and the copious amounts of delicious treats aren’t bad either.  I can’t wait for next year!