sour cream chicken enchiladas

We always usually make mexican food for dinner on Christmas Eve. It’s been a tradition in Jason’s family for years to have tamales and we’ve sort of carried the tradition on into our own family now. And this year I was GOING to make tamales from scratch. BUT then I got scared and decided not to. I think this spring I am going to try to make a bunch and see how they turn out. Then maybe Christmas 2012 will be my year for homemade tamales.

SO. We ordered tamales from a local spot nearby and I made enchiladas at home to go with them. It was a plan that worked out rather well!

I found this recipe on Pinterest. Whenever I’m in the mood for a new recipe, I check there first as of lately. It’s SUCH a great spot to find really awesome recipes AND you can keep them in one spot until you’re ready to use them. I love it. So I found this recipe for Sour Cream Chicken Enchiladas and new I wanted to try it for Christmas Eve. And it was a huge hit!

I’m sharing it here with you now. You’ve got to try these. YUM.

Ingredients

- 1 lb chicken breast, diced

- 1 medium onion, chopped

- 1 tablespoon vegetable oil

- 8 8-inch flour tortillas , softened

- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

- 1/4 cup butter

- 1/4 cup flour

- 1 (15 ounce) can chicken broth- (I used vegetable broth and it was just as good!)

- 1 cup sour cream

- 1 (4 ounce) can chopped green chilies

Directions

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

tortilla casserole

Stop reading this. Go get a pen and a piece of paper. You have to write this down.

My good friend Katie brought this dish to our house the week we had Cruz. Our small group, and others for that matter, were awesome in bringing us meals for a good couple months after Cruz was born. It was yet another way we were blessed by so many.

Katie told us that her mom has been making this for their family since forever and that it was a favorite in their house. She brought over a huge pan of it and thought it would definitely provide us with a couple of meals!

Great thought! Ya, it would have been great if we had any leftovers.

I’m embarrassed to admit that Jason and I ate the ENTIRE PAN that night- it was that good.

I immediately called her for the recipe and now we make this often in our house. It’s one of those dishes that I can see us still making for all of our kids someday. It’s that good. You have to try this. Anyone I’ve ever made this for immediately needs the recipe.

So I am thankful to Katie and to Katie’s mom for introducing us to this dish. It’s simple, it’s yummy and it really does make great leftovers.

If you can get it to last that long.

Ingredients

- 1 can cream of chicken soup

- 8 oz sour cream

- 1 small can green chilies (mild or hot- your choice- I use mild)

- dash of garlic powder and pepper

- 1/2 rotissere chicken, shredded (use the other half for another recipe!)

- 12 corn tortillas, torn up into small pieces

- 1-2 cups of shredded cheese, or more!

Directions

1. Preheat oven to 350º.

2. Mix all of the ingredients together (except the cheese) in a mixing bowl.

3. Place into baking pan and top with the shredded cheese.

4. Bake for 40 minutes or until the cheese is melted.

…. super easy and SO worth it!

** I also add a dash of Cholula seasoning to the mixture before baking. Jason and I like spices in our foods, so this gives it just a little extra zing! But it’s perfect without it too! 

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steak fajitas

We had some of our best friends, Andrea and Cody, over for dinner over the weekend. It was just so great to hang out and catch up! It never fails- we always end up laughing so extremely hard and telling the funniest stories together! It really is the best time.

We made steak fajitas for dinner! I found this recipe on Allrecipes.com, which I resource a lot. I am a huge fan of trying new recipes- even of things I have eaten before. I love trying someone else’s take on a recipe.

This recipe for these steak fajitas is extremely easy and took me no time at all to put together. I was able to make a batch of brownies while getting everything else ready- it was that simple.

So try it out if you’re looking for something yummy and easy. We loved it and Andrea and Cody seemed to like it too!

Ingredients

- 1 pound lean steak, cut into strips
- 1/2 cup fresh lime juice
- 1/2 tablespoon ground black pepper
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 large onion, cut into thin strips
- 1 julienned green bell pepper
- 2 lemons, quartered
- salt and pepper to taste
- 6 (12 inch) flour tortillas

1. Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.

3. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

… fabulous… I served it with brownies for dessert!