Day three of cooking this week! Hear that sound? It’s me patting myself on the back… 🙂
Tonight’s dinner is……drum roll please…..
Creamy Chicken and Chile Enchiladas
1 lb. boneless, skinless chicken breast halves, cut into strips
1 onion chopped
1- 8oz. package cream cheese, cubed
1 -4 1/2 oz. can green chilies
1 – 2 oz. can sliced black olives
1 tsp cumin
1 tsp chili powder
12 small flour tortillas
1 – 10 oz can Green Chili sauce
1 1/2 cups salsa
1 1/2 cups shredded cheddar or Mexican cheese blend
Preheat oven to 350 degrees. Brown chicken in a nonstick pan coated lightly with olive oil over medium high heat. Add onions and cook until tender. Add cream cheese and next 4 ingredients. Cook and stir until well blended. Spoon filling onto tortillas. Roll up and place seam side down in a 9×13 baking dish. Pour chili sauce and salsa over top. Sprinkle with cheese. Bake for 20 minutes.
Mine is in the oven right now. I’ll let you know how it turns out. Don’t tell anyone, but I’m kinda having fun with this cooking thing….but don’t worry. I’m sure it will wear off 🙂
Oh, and here’s a recipe that I did for muffins this week. They are scrumptious…Think carrot cake!
Morning Glory Muffins
2 cups flour
1 cup brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups grated carrots
1/2 cup raisins
1 cup coconut
1 – 8 oz can crushed pineapple, drained
3/4 cup vegetable oil
2 eggs, slightly beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Mix everything together, put in prepared muffin tins and bake for 20-25 minutes. Seriously, they are incredible and even better the next day!
