Chicken Enchiladas Kj style!

You can say my Aunt May is my inspiration for this recipe, I LOVE my Aunt May’s Chicken Enchiladas!  While she was here for my wedding she made a couple batches and boy were they delicious! 

I have been working on my own recipe for them and spicing them up a bit…. [per preference] and this is what I came up with; Although this is NOT my Aunt May’s recipe, I think it is similar, and I changed some things 🙂 So now I guess it is my own recipe!

[this recipe makes plenty, enough for about 8 enchiladas and some filling left to freeze for a random dinner night, which is exactly what I did!]

My twist on the recipe is cream of chicken soup instead of mushroom, ground red chile peppers and the chili powder- this spiced it up just enough for us and we loved it!

  • 3 chicken breasts, thawed
  • 2 cans of cream of chicken soup
  • small container of sour cream [like the smallest you can buy!]
  • 2 cans of diced green chilies
  • random amount of ground red chile peppers
  • dash or two of chili powder
  • salt
  • pepper
  • cheese [Colby or Cheddar] however much you prefer.
  • big tortillas [burrito size]

Cook the chicken breasts in a skillet and then cut into tiny pieces, or shred.  Which ever you prefer!

Next, in a large mixing bowl, mix all of the other ingredients except the tortillas 🙂

Once the chicken is cooked, add it in to the other ingredients that you just mixed together and stir.  Then add in some cheese [however much you prefer]

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Warm the tortillas one by one, in the microwave for 10-12 seconds, take out and fill with two and a half big scoops of mixture.

Fold in tortilla like a buritto, place in a baking pan.  After the baking pan is filled- sprinkle cheese on top.

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Bake in the oven at about 365 for 25-30 minutes and they should be good to go!!

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These are delicious and have just enough kick to them!  Hope you enjoy my family recipe that I’ve revamped a little! Love ya Aunt May!!

Love,

Mrs. Loftus

Stuffed Shells

Last night I decided to try something new- stuffed shells.  The recipe is from a co-worker and was pretty easy.

You will need:

  • big stuffed shells
  • spinach
  • 15oz ricotta 
  • 1/2 cup Parmesan
  • finley cut spinach
  • finley cut broccoli
  • salt
  • pepper
  • mozzarella
  • red sauce of your liking

First cook the pasta shells.  Once they are fully cooked, drain and run cool water over them.  Then set aside.

Mix together ricotta, Parmesan, spinach & broccoli- stuff into the shells one by one- I used a small spoon which helped make it easier because the shells roll up and you have to hold them open and stuff at the same time. 

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Next spread the red sauce on the bottom of a baking pan, place stuffed shells on top and then put the rest of the red sauce on on top of the shells and some mozzarella.  

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Bake in the oven at 400′ for 15-20 minutes- I then broiled them for a minute to get the golden cheese look.

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We made Trader Joe’s meat balls & broccoli as our sides.

The past was good, slightly bland- so I plan to spice it up a bit the next time I make it- perhaps some garlic or onion for flavor!

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Happy Friday!!

Love,

Mrs. Loftus

Salsa Chicken

This is a very easy recipe that I created in college.  It is practically all I would cook.

  • Thawed out chicken breasts [use per person in the family, or 1 per adult and 1 per 2 kids]
  • salsa- I use picante when I’m in a rush- fresh is always yummy too!
  • any kind of cheese in the refrigerator

I start by poking fork holes throughout the chicken on each side- I even cut a few slits in it- this is so that the salsa soaks into the chicken for flavor.  I pour in salsa underneath and on top of the chicken.  I let it marinate in the refrigeration for about an hour.

I set the oven  at 365 to start.   & when it is read to go, I put the chicken in for 20 minutes.

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I check it at 20 minutes and then add about 20 more minutes on.

When the total of 40 minutes is up, I add whatever cheese I have in the fridge on top- a cheddar or mozzarella works best.  I let this melt & then pull the chicken from the oven once the cheese is all melted.

While I’m waiting for the chicken to cook, I mix up a Zatarans Red Beans & Rice [I know, cheating BUT it was Monday & I’m so tired from the kitten being up all night! :)] & I also prepare a simple salad; spinach, tomatoes & zucchini.

Once the chicken has sat for about 5 minutes to set, I serve it up. [I quite possibly used a little too much cheese this time, but that’s ok :)]

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It’s a quick meal & quite delicious if I do say so myself!

Happy Tuesday!!

Love,

Mrs. Loftus

Spicy Chicken dip

This dip is amazing, my friend Corianne has been making it for awhile & she happily gave me the recipe.  This recipe is originally from another friend’s mom! [Thanks to Ashley’s Harpel’s mom, Mama Nevares!]

This dip is perfect for a Fall afternoon and even better when hosting some friends for Football Sunday!

First, you boil chicken breasts…neither Sean or I have ever boiled a chicken breast and so we thought this was interesting…

We seasoned the thawed chicken and boiled it with half an onion.  It was definitely a different process but the chicken tasted fine! [I”m weird about cooking chicken, it just can’t have that weird chicken smell or I can’t eat it!]

Once the chicken was fully cooked, we took it out and shredded it very finely.

We pulled out our crock pot and mixed in the following ingredients:

  • 1 bottle of buttermilk ranch
  • half a bottle of Frank’s Hot Sauce [the original not the BBQ chicken one]

[[ We also didn’t add the entire bottle because I’m not a HUGE spicy food fan, so we wanted to add as we went, if desired.  You can always add more but ya can’t take it out! That is our motto :)]]

  • 1 8oz package of lowfat cream cheese
  • sharp cheddar cheese [[and we added medium cheddar cheese too]]
  • chopped/diced celery

We added this all together and the chicken as well and heated until super warm and melted.  We served it with sliced baguette bread & these veggies; celery sticks, peppers, zucchini & carrots.  I even had a side of ranch dip just in case it was too hot for some.

It was delicious and easy to make.  Although not the healthiest of snacks it hit the spot and it was just the right amount of spice for our liking.  I’d probably use regular ranch [not a fan of light ranch flavor] & low-fat cheese next time to see if I could make it healthier.

Perfect Football appetizer that we will be having again soon!!

Happy first day of October.

Love,

Mrs. Loftus