{our best bites} cheesy chicken enchiladas

It's funny how taste change and evolve. This is now our new favorite Chicken Enchilada Recipe. It comes from the "Our Best Bites: Savoring the Seasons" cookbook.

Cheesy Chicken Enchiladas
By: Our Best Bites

This is a favorite warm comfort food for chilly days. Split the batch and place half in an 8x8" pan for dinner and put the other half in a freezer pan for an easy weeknight meal another day.

Ingredients:
4 Tbsp butter
5 Tbsp flour
2 (15 oz) cans chicken broth (or 1 carton = 4 cups)
1 Tbsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp coriander
1 tsp onion powder
1/8 tsp black pepper
1/3 cup sour cream
2-3 shakes Tabasco sauce (or similar hot sauce) - optional, at least in my book
Kosher salt, to taste
4 oz cream cheese
1/2-1 (7 oz) can diced green chiles (depending how much spice you want)
3 1/2 cups (about 14 oz) cooked, shredded chicken
4 cups shredded Monterey Jack, or pepper jack cheese, or Mexican cheese, divided
10-15 medium flour tortillas

Directions:

1. Preheat oven to 350*. Lightly spray a 9x13" pan with non-stick cooking spray and set aside. (Or divide the recipe between 2 8x8" pans.)
2. Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine.  Continue cooking, whisking continuously until mixture in light golden brown, about 2-3 minutes.  Slowly add chicken broth, whisking until smooth.  Whisk in garlic powder, onion powder, cumin, coriander, chili powder and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes.  Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
3. In a seperate mixing bowl, soften cream cheese in microwave until it is easily stirred (30 seconds increments on 10% power; repeat as needed). Add green chiles and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups Monterey Jack cheese (or whatever cheese you're using). 
4. To make the tortillas easier to roll, place between damp paper towels and microwave 15-20 seconds. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly.  Pour 1 cup sauce into the bottom of prepared pan and spread evenly.  Place tortillas snugly in pan. Pour all remaining sauce on top of the tortillas and top with remaining 2 cups cheese.  Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted. 

FREEZER INSTRUCTIONS:

Prepare as directed in a freezer-safe pan.  Cover well with multiple layers of plastic wrap and then foil. Label the foil with baking instructions.
When ready to use, either thaw in refrigerator overnight and bake as directed, or place in oven directly from freezer (remember to remove plastic wrap) and bake, covered, about 1 hour, removing foil for last 10 minutes of baking. Let stand 5-10 minutes before serving. 

{family recipe} french toast

French Toast is something that probably doesn't need a recipe because everyone kind of does their own thing, but in case any of my children want to make "just like Mom did" after I'm gone, well here it is.

French Toast
1 loaf of sliced Italian Bread
1 dozen eggs
1/4 c milk
1 t. cinnamon
2 T. granulated sugar

Directions:
1. Preheat griddle or skillet to medium heat.
2. Mix eggs, milk, cinnamon and sugar. Dip one slice of bread in egg mixture and transfer to pan. Wait 2-4 minutes then flip. Continue with the rest of the pieces of bread.
3. Serve with (pure) maple syrup.

Freezer instructions:
Lay out pieces of french toast in a single layer on a cookie sheet. Place in freezer. When frozen, transfer to a freezer gallon-sized bag or other container.

To reheat from frozen: Place 1 piece of french toast in the microwave for 30 seconds. Then move it to the toaster to finish warming up and it gets a little crispy. Perfect make ahead breakfast, ready to enjoy!

{new & improved} Cafe Rio Chicken

After trying my old Cafe Rio Chicken recipe, I decided it was not the one for me, so I set out to find a new version and I have been SO VERY PLEASED with this one! Thank you to The Crafted Sparrow for sharing it with me. It's super simple and SO delicious!

Ingredients:

The original source for this recipe can be found HERE at Mandy's Recipe Box, I decided to increase my spice levels a bit from the original recipe.

- 2lbs Chicken Breast or Chicken Thighs 

- 1 Packet Ranch Dressing Mix (mixed with 1/2 cup water)

- 1 Cup Kraft Tuscan House Italian Dressing 

  (the original recipe called for regular zesty Italian, but I prefer the one I used...so you pick what you'd like)

- 1 Tbs Minced Garlic 

- 1 Tbs Chili Powder

- 1/2 Tbs Ground Cumin

Directions:

1. Place all your ingredients in a crockpot (best part of cooking this). 
2. Cook on high 5-6 hours or on low for 8 hours.  I prefer to cook it on low, but when you use chicken thighs instead of breasts your chicken will be tender and moist either way.  
3. When chicken is done use two forks to shred the chicken and let it sit a bit in those yummy juices

• You can use this recipe for nachos, tacos, salads, enchiladas, quesadillas, so many choices!
• It's also great for freezing, so if you make lots of meals for new moms or a quick dinner idea make a double or triple batch like I did and it's ready to go when you need it.

{Crockpot} French Dip Sandwiches

We LOVE this recipe! I love that its so simple! You dump it all in the crockpot and push a button, or dump it all in a freezer-bag and you've got a delicious freezer meal at your disposal. This is our GO-TO recipe for French Dip Sandwiches. Thank you Our Best Bites! LOVE this one!

{crockpot} French Dip Sandwiches

Ingredients:
1 2.5-3 lb beef roast
salt & pepper
2 T. olive oil
2 1 oz. pkg dry onion soup mix
2 cans beef broth
2 c. water
10-12 large rolls, sliced
Sliced Swiss or Provolone cheese

Directions:

1. Heat olive oil in a large skillet over medium-hight heat. While the oil is heating, season roast with salt & pepper. Place the roast in the hot oil and sear roast on all sides. Remove from heat and allow to cool.
2. Place the cooled roast in a gallon-sized ziploc bag or large freezer-safe container. Sprinkle with the dry onion soup mix and beef broth. Freeze.
3. When ready to cook, place the roast in a slow cooker and add 2 c. water. Cook on high for 7-9 hours or on low 9-11 hours 4+ hours. Shred. Place shredded meat on top of sliced rolls and top with sliced cheese. Placed under broiler to melt the cheese. Serve with small cups of au jus from the slow cooker.

{slow cooker} lion house sweet & sour chicken

Thank you Pinterest! I found this tasty morsel HERE.

Ingredients

4 boneless, skinless chicken breasts

Sauce ingredients: 

2 teaspoon garlic salt

1 teaspoon black pepper

3 T. cornstarch

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

Directions:

1. Spray your slow cooker liner with nonstick cooking spray. Layer raw chicken breasts on the bottom.  
2. Mix all sauce ingredients in bowl with wire wisk. Pour directly over chicken breasts.
3. Cook on low for 4+ hours. 
4. Serve this with rice or a baked potato, roll & a vegetable.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.

The sauce will thicken & the color will darken greatly while cooked. It will be similar to thick barbeque sauce. 

This is also great warmed up the next night, and served on Soft Flour Taco shells, or on a bed of rice.

If you want the original version of this recipe in which the chicken is fried first, then baked with the sauce in the oven (instead of the crockpot), click here.

{slow cooker} cilantro lime chicken tacos

Check out this Tasty find I found on Pinterest. It's one of our newest GO-TO recipes! What a find! So easy and SO yummy!

Cilantro Lime Chicken Tacos
(crockpot style)

Ingredients:

1 lb. boneless skinless chicken breasts
juice from 2 limes (approx. 1/4 c.)
1/2 cup of cilantro
1 packet of taco seasoning
1/4-1/2 t. onion powder
1/2 cup of water

Directions:

1. Add every single ingredient to the crockpot.  This could be cooked on low all day, or you could set the crockpot to high and cook for four(ish) hours.  Once the chicken is cooked, use a fork to shred it, and stir well.  
2. Spoon chicken into soft taco tortillas.  Top with cheese, sour cream, salsa, and tomatoes.  Squeeze a little fresh lime juice on and get ready for some tasty vittles!

18 freezer meals +10 easy dinners

I was compiling a list of favorite freezer meals (and easy meals) for my "baby" sister who's having her 1st baby within the next couple of weeks. I thought you all might benefit from this list too, AND I love having all of this here, in one spot! Enjoy!

Here are a few different categories:
1. Meals with little to NO cooking prior to freezing:

Slow-cooker french dip sandwiches- this is a MUST! So easy and SO tasty!
Crockpot chicken teriyaki- make this now! SO yummy!
Slow-cooker BBQ spareribs- this makes a big batch. If it's just the 3 of you I'd split this into 2 bags for 2 meals or you'll be eating it all week!
Cilantro Lime Chicken w/ Corn & Black Beans (omit whatever you don't like, but this is great. Cook it and shred the chicken after. Add to tortillas!)
Slow-cooker pot roast or roast beef

2. Meals with some cooking & prep work prior to freezing:
Chicken tortilla soup (SO YUMMY!)
Chicken enchilada casserole
Taco Soup
Mexican pasta bake
Baked creamy chicken taquitos- so tasty!
White Bean Chicken Chili
Baked ravioli- new family favorite
Priest Lake Lasagne
Baked Ziti

Here are some other sites I found with recipes that'd fit in with my freezer meals!
How to stock your freezer with freezer meals
Baked Cheesy Chicken Penne
BBQ Pulled-Pork Sandwiches (on my list at home waiting to try)
8 freezer meals in 1 hour (I've made some of these. The chicken broccoli alfredo is still in my freezer waiting to be tried.)
Slow Cooker Baked Potato Soup

3. EASY meals for after baby (or whenever)
TOO easy Clam Chowder
Braided Pizza Loaf
Mozzarella Ham Stromboli
Black Bean Quesadillas
Skillet Mac & Cheese
Stir-fried Asparagus & Chicken
BBQ Chicken Pizza
Herb-roasted Crockpot Chicken
Dinner party Chicken
Chicken Milan

chicken tortilla soup

Believe it or not, I made up this recipe, or rather, mismashed a couple recipes together, and it was AWESOME! Woohoo! I'm not generally the type to make up a recipe and have it come out well, or THIS well. Write this one down folks!

Chicken tortilla soup

1 can Ro-tel tomatoes
1 small can of V8 or tomato juice
1 small can of tomato sauce
1 bunch of cilantro
1 clove of garlic
1/2 green pepper - opt.
1 small onion
2 t. Cumin
2 cartons of chicken broth (approx 8 c.)
1 rotisserie chicken, shredded (or 3-4 chicken breasts, cooked and shredded)
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, chopped

1. Put 1st 8 ingredients (save a handful of cilantro for later ) in the blender and blend until smooth. Move this mixture to the refrigerator for 2+ hours to let the favors intensify.

2. Mix together marinating mixture and chicken broth in a large soup pot. Simmer for 1/2 hour.

3. Then add your chicken, corn, black beans, green onions, and your last bit of cilantro. Heat through and serve with tortilla chips, cheese, sour cream.

This soup gets better and better each day! Such great favors! And this makes a  BIG batch so I froze some for another time. That'll be tasty! Enjoy!

Slow Cooker BBQ Spareribs

Yummy! These were so easy to throw in a freezer-bag and then pull it out when I want it (the day before)!


Slow Cooker BBQ Spareribs

Ingredients:
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar

Directions:

1. Place pork in resealable gallon-sized freezer bag. 
2. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed. 
3. When ready to eat, remove from freezer and thaw in fridge for 24 hours. 
4. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 
5.  Serve with Cheesy Hashbrown Casserole (which can also be made in advance and frozen) or rice, and a nice green vegetable.

Cilantro Lime Chicken w/ Corn & Black Beans

I made this meal on one of my FREEZER days when I made a bunch of other meals. This one is a keeper! SO yummy, and so easy!

 

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Directions: 

1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
3. Shred chicken and serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Recipe adapted from Over the Big Moon.

oamc

That is, Once-A-Month Cooking. The concept of once-a-month cooking (OAMC) is to spend a set time cooking, be it a day or two, but with an end result of having enough meals to last through the whole month. OAMC recipes usually involve freezing the meals until needed. This has increased in popularity over the past few years in response to the global recession. Several websites now provide OAMC tips and tricks.


Back in October, 3 moms and myself joined forces to do this. It was a success! We all contributed supplies and foods, prepped everything so we could just get together one morning and assemble it all. Since most recipes make a 9x13, I split each recipe into 2 8x8, which is better for our smaller family. We made these 4 recipes and I brought home a total of 10 meals! I still have a few in my freezer! Thanks gals! It was a deliciously successful venture!

Bruschetta Chicken Bake
White Bean Chicken Chili
Sarah's Chicken Enchilada Casserole
Chicken Tortilla Soup
 Pizza Bake (which is essentially, a box of noodles, a jar of spaghetti sauce, mozzarella cheese, and add your favorite pizza toppings. Mix all and bake!)

Here are some other websites if this OAMC interests you!
Once a Month Mom
Real Food 4 Real People
And there are a TON more!