Wednesday, September 9, 2009

Red Sauce Chicken Enchiladas

This is NOT from scratch. At least not the sauce. I use the cans of red enchilada sauce. It is very yummy though and it has made it to Andy's top five meals that I make. He likes everything I make (because I know what he doesn't like and don't add those things).
You could make this ahead of time or even the night before. It throws together fairly quickly. I made mine this morning and then put it in the fridge until we got back from after-school activities. Otherwise, dinnertime would be harder and I'd want to break my goal of only going out to eat once a month. Now dinner's in the oven.

2-3 Chicken Breasts
1 large or 2 small cans Red Enchilada Sauce (brand doesn't really matter. We actually tried the more expensive one when I had a coupon and liked the WinCo brand Hytop more.)
13-15 Corn Tortillas (works with regular flour tortillas too in a pinch. Guess why I know?)
2 cups Shredded Cheese (Mexican is good. Cheddar works fine)

I just boiled two chicken breasts (with the spices I like-garlic, parsley, red pepper, and chili pepper, use what you like) and cut them up.
Spray 9x13 pan. If you want to, you could pour half a can of sauce in. Heat up 6 tortillas at a time with a paper towel around them, then put some chicken across tortilla with some cheese and roll it up. Place it in a 9x13 pan and repeat until the pan is full. Dump sauce on top and some cheese. Cover with tin foil and let it soak in all the juices from the sauce. You can cook it right away too. Cook for 40 minutes at 350 degrees. If your pan is coming straight from the fridge, you can put it in before the oven is heated.
Either way, this is a great filling meal. The kids like it too. It's so good!
You could serve it with sour cream or guacamole if you want to. We like it just the way it comes out. It also works to tear up the tortillas if you don't have time to fill each one and make an enchilada casserole. Make some Spanish rice to go with it or some corn if you want.

Sunday, September 6, 2009

Double Oat Breakfast Cookies

I found this recipe the day one of my friends asked if I wanted to go on a morning hike and eat breakfast at the top of a hill around us. I just tried it out and they are so good. Try them and see for yourself. Someone is so smart to combine something we all love with another meal that makes it easy to eat and fast. Now, I don't have to feel so bad about eating cookies in the morning.

1/2 cup Butter, softened
1/2 cup Smooth Peanut Butter
1-1/4 cups Sugar
1/2 teaspoon Baking Soda
1/4 teaspooon Salt
1/4 cup Water
1 Egg
1 Tablespoon Vanilla
1-1/2 cups Flour
1 cup Rolled Oats
1 cup Golden Raisins and/or Milk Chocolate Pieces (I used Mini Chocolate Chips and Crasins)
3 cups Round Toasted Oat Cereal (such as Cherrios)

Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased (I greased mine) cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
Recipe found on Better Homes and Gardens website or in their September 2009 issue.