green chicken enchilidas

step-by-step directions

GREEN CHILE CHICKEN ENCHILADAS

• 1 cup crema or sour cream
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup sliced green onions
• salt
• 1 rotisserie chicken (meat pulled, about 3 cups)
• 10 white corn tortillas
• 3 cups green chile sauce, divided (recipe follows)
• 2 cups shredded Monterey jack cheese
• sliced avocado (to garnish)
• diced white onion (to garnish)
• crumbled Cotija cheese(to garnish)
• cilantro (to garnish)

FOR THE GREEN CHILE SAUCE

• 1 white onion (diced)
• 1 clove garlic
• 8 ounces canned Hatch green chiles
• 1 pound tomatillos (chopped)
• 1 1/2 cups chicken stock (warm)
• 1/2 teaspoon salt

• Preheat oven to 400°F.
• In a large mixing bowl, stir together sour cream, cumin, chili powder, lime juice, green onions and salt.  Add in the shredded chicken and toss to coat in the sour cream mixture.  Set aside.
• Place the tortillas in a resealable bag and microwave on high for 20 seconds.
• In the bottom of a 9x13 baking dish, ladle 1 cup of the green chile sauce to evenly cover the bottom of the dish.
• To build the enchiladas, put about 1/4 cup of the chicken mixture into the center of a tortilla and roll it up placing it seem side down in the bottom of the baking dish. Continue this method with the rest of the tortillas and chicken mixture, arranging the rolled tortillas so that there are two rows of five.  Pour the remaining 2 cups of green chile sauce evenly over the top of the tortillas.  Top with the Monterey jack cheese.
• Bake for 20-25 minutes, until the cheese is melted and bubbly on top.
• Serve warm with extra green chile sauce on the side.  Garnish with avocado, onions, Cotija and cilantro.
• For the Green Chile Sauce:
• In the base of a blender add onion, garlic, green chiles, tomatillos, warm chicken stock and salt.  With the blender on a low speed, begin to puree the sauce, increasing the speed until smooth.  Store in an airtight container in the refrigerator for up to a week.
  
  Tips:
  - Use any leftover meats, beans or vegetables as a filling to replace the chicken.
  - Make a week ahead of time and freeze. Allow to thaw and come to room temperature before topping with cheese and baking off. Or make the day before and refrigerate before topping with cheese and baking off.

OMG Brownies from Scatch

These brownies are seriously so delicious and so easy to make from sctach!

http://allrecipes.com/recipe/best-brownies/

Ingredients Edit and Save

Original recipe makes 16 browniesChange Servings

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

• 1/4 teaspoon baking powder
• Frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

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• PREP
  25 mins
• COOK
  35 mins
• READY IN
  1 hr

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm

Chicken Tortilla soup

1. I cheat and use already cut up garlic :) saves me time.

Recipe:
3 Boneless Chicken Thighs with the skin off
1 TBS of canola or vegetable oil
pinch of salt and pepper
1 tsp cumin
1 tsp oregano
1 onion
1-1/2 green pepper-depending on how much you like green pepper
1 1/2 tsp garlic or one real garlic clove
4 cups chicken broth
1/2 cup jar of salsa at whatever heat level your family enjoys. mild, medium or hot. I use mild so the kids will eat it too. Pluse I don't like hot. I just have my husband add his on hot sauce to his bowl.
1 to 1/2 cup frozen or canned corn. Make sure to drain if you use canned corn.
1 can black beans. Make sure to rinse the beans.
Serves 4-6 depending how many times they go back for seconds:)

Warm up the pot on low add the 1 TBS of oil. Add the chicken sprinkle both sides of the chicken with the salt, pepper, cumin and oregano. Let the chicken cook on both sides for a few minutes. Chop the onion and add it to the chicken. Saute green pepper and onions.saute the onions until they become a clear gloss about 3 min. add your garlic. this processes help render a nice juice. Now add chicken broth, salsa, corn and beans. Let it cook on the stove on low with a lid for a couple of hours. after the two hours take the chicken out and shred it up and place it back into the soup!! Serve it with tortilla, chips, sour cream, avocado and cilantro! So good! YAY!

Strawberry oatmeal smoothie

1/3 Cup Oatmeal
6 small strawberries or 4-5 large
1 banana
1 cup milk-your favorite
1 TBS of honey
1/2 teaspoon cinamon and sugar

1. Blend up your Oatmeal first. pulse it so it get a little powdery. Then add all the rest of your ingredients and blend! a healthy breakfast on the go! put into a mason jar with a lid and take it with you!

I got this blend from an awesome spice store here but you can make your own. just a table spoon of sugar and cinnmon to a baby food jar. and there you have it!

Pumpkin smoothie

1/2 Cup canned pumpkin

1 Banana

1/2 cup applesauce

1 cup your choice of milk! I like soy milk but whatever kind of milk you are into will be great.

1 Tablespoon of Maple Syrup or Honey

1 teaspoon of cinnamon 

1/2 tsp powdered ginger 

1/2 tsp All spice

1/2 tsp nutmeg

1/2 cup of ice

1. Put all the ingredients into blender cup. Then blend away! Enjoy!

Ice cream pie

So  easy to make! Make a gram crust, melt ice cream and  blend choc chopped candy! Sprinkle nuts on top and freeze! So good and there can be so many options!

13 bean and fried potato taquitoes

Slow cook 2 cups of pinto beans

Fill the slow cooker with water just under from over flowing 

1 chicken bouillon cube

2TBPS of Taco seasons

On low 7-9 hours!

Refry beams with 2tsp of veg oil and mash with potato masher,

Cube red potatoes fry with 1TBPS butter and 1 TBPS taco seasoning