Everyday Food for Busy People
I completely forgot to take a picture of these before we ate them all. They are slightly adapted from Pioneer Woman’s recipe. She uses homemade potatoes, but I decided to take a short cut and use the O’brien potatoes from the store. I also used Italian sausage, which I’d already cooked and frozen. I couldn’t find any regular sausage in my freezer.
I made about half the amount that PW makes and still ended up with about 12 burritos, using the fajita-sized tortillas. [Read more...]
My friend, Claire left this recipe in a comment here on Eat at Home. It’s fast, easy and Mexican so of course I had to try it. I’m happy to say that it’s delicious too! There are only 4 ingredients to put together, which is a nice bonus. [Read more...]
This is so good and easy. A delicious Mexican meal that cooks in a crockpot – 2 of my favorite things. I adapted the recipe from The Ungourmet.
Here’s what you’ll need: [Read more...]
I’ve had this recipe on my “to-make” list for quite a while now. I shouldn’t have waited so long to try it out. Even my son, who doesn’t like enchiladas, liked these. I made them a week ago and then on Monday, I saw that Pioneer Woman had posted her version of White Chicken Enchiladas. I have no doubt that hers are delicious, but these are easier. And a bit lower in fat. [Read more...]
Chances are, you already make chicken tacos or some version of them. Three ingredients and a slow cooker (plus the taco fixings) – that’s my kind of meal! As a bonus, you can throw the chicken in the slow cooker still frozen. That’s perfect for those days you only have 5 minutes to get dinner started. [Read more...]
It’s What’s for Dinner Wednesdays. I was asked, along with a few other bloggers, to participate in a recipe challenge hosted by Beef. It’s What’s for Dinner. The recipe for this week is East Meets West Burgers. I altered the recipe just a bit, using tortillas instead of buns. I also took advantage of a jar of Hoisin Sauce to flavor the burgers, cutting down on the number of ingredients. [Read more...]
This soup smells so delicious. It only takes about 5 minutes to put together, providing you’ve got the chicken already cooked. I like to keep cooked chicken breast in the freezer for recipes like this. I’ve made the soup twice, once on the stove top and once in the slow cooker. Both ways worked fine, so you can do whatever is convenient for you. [Read more...]
Super easy and yummy. You can keep the ingredients on hand to have anytime.
What you’ll need:
cooked chicken
tomato sauce
cheddar cheese, shredded
green chilies, diced
salt and pepper
garlic powder
tortillas
Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.
I think I ended up throwing more cheese in the bowl after I took the picture.
Mix a can of tomato sauce with salt, pepper and garlic powder to taste.
Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.
Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.
Pour sauce over all the enchiladas.
Add extra cheese on top.
Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.
