Chicken Tortilla Casserole

This casserole is a new family favorite! So simple and only 6 ingredients!

Sorry dessert not included in this post

 

Prep: 25 min.  Cook: 30 min
Makes 8 servings

Ingredients:

2 cups cooked cubed chicken
1 bag tortilla chips
2 cups salsa
1 cup chicken broth
3 cups cheddar cheese or your favorite mexican blend
1/2 of one medium sweet onion ~ sliced

Directions:

In a blender/processor combine salsa and broth until smooth. In a medium bowl combine chicken and 1/2 cup salsa. In a large bowl crush chips to small pieces and add remaining salsa and toss together. In a 13x9 dish layer1/3 of chips, half the chicken and 1/3 of the cheese and repeat. Finish with a layer of chips and the last of the cheese. Bake for 30 minutes or until cheese is melted and bubbly.

Yummo!

Honey Mustard Chicken

This is such a simple recipe and so healthy too! I like to make a double batch of the sauce and freeze the extra for a quick dinner later.

Prep 5 min      Cook time: 45min-1hr

Serves 6

Ingredients:

6 Skinless Boneless Chicken breast

1/2 cup Butter or Margarine

1/3 cup honey

2 tbsp yellow mustard

Directions:

Preheat oven to 350 degrees

Melt butter in microwave. Wisk butter, honey and mustard together until completely combined. Place chicken in 13x9 dish and pour butter sauce over chicken covering completely. While chicken is cooking periodically baste the sauces over the chicken to keep the chicken coated. Chicken is done when juices run clear.

Serve with baked potato and your favorite veggie for a very healthy meal that tastes delicious!!

Chicken Enchiladas

~This isn't your average cream of chicken soup chicken enchilada recipe~

I created this recipe a few years back and have modified it quite a few times until finally everyone at the dinner table asked for seconds.

Prep ~ 20 min Cook time ~ 6 hour 20 minutes (6 in crock pot & 20 in oven)

Makes 8 enchiladas

Ingredients:

About 4 Boneless Skinless Chicken Breasts (frozen) ~ should make about 3 cups cooked

1 small can Green Chiles

1 16 oz container Sour Cream

1 10 oz can Green Enchilada Sauce

1/2 1 medium Sweet Onion (chopped)

2 cups Cheddar Cheese or your favorite Mexican Blend

1 package of 8 Burrito size Flour Tortillas

*NOTE: When making this for my family we use fat free sour cream and low fat tortillas but any will do.

Directions:

In the morning place frozen chicken breast and green chiles in crockpot. Fill empty can with water and pour over chicken. Cook for 6 hours on low. After chicken has cooked remove pot from the heated crock (you will use this to save a dish as your bowl). Mix in chopped onions. In a medium bowl combine sour cream and enchilada sauce until completely combined. Add about 1/2 cup of sauce to chicken. Add 1/4 cup cheese to chicken and combine everything well. Pour 1/4 cup of sauce into bottom of lightly greased 13x9 pan. Soften Tortillas in microwave for about 1 minute to make them a bit easier to work with (there may be directions on packaging). Spoon about 1/3-1/2 cup of chicken filling into each tortilla and roll, placing them seam side down in pan. 8 enchiladas will fit very snug in a 13x9. After all filling is out of pot pour the juices left in it into the sour cream sauce and mix well. Pour sauce over enchiladas and cover with remaining cheese. Cook for 20 minutes or until cheese is melted and sauce is bubbly. Garnish with lettuce and tomatoes.

Delish!

Perfect Cupcake Frosting

I made this a while back for Dylans 3rd birthday party. This frosting is absolutely amazing and I hope you try it out for your next cake (this is a durable fosting and works great for piping on cupcakes!).

The hint of almond gives it a very distinct and delicious flavor that keep you coming back to this recipe.

ENJOY

Ingredients:

2 cups shortening
1/2 cup non-dairy creamer (powdered)
1/2-1 tsp almond extract
1 32oz package powdered sugar
1/2-3/4 cup water


Directions:

In a large bowl beat the shortening, creamer and 1/2 tsp almond extract. Gradually beat in sugar. Add just enough water to desired consistency. Taste at this point and add up to 1/2 tsp more of almond extract depending on the taste you are looking for. Add food coloring if desired.

Makes about 8 cups

This frosting can store in the fridge for at  least 2 months.