Friday, September 17, 2010

Chicken Enchilada Casserole

I made this for the first time with flour tortillas. I didn't follow my own rule of thumb; always make a recipe exactly as it says the first time. I will be using corn tortillas the next time I make this.

3 lbs. Chicken
1 cans of Cream of Mushrooms Soup
2 cans of Cream of Chicken Soup
1/2 cup Chicken Broth
1 (4oz.) can diced Green Chilies
12 corn Tortillas, cut up
1 Onion, chopped
1 lb. Cheddar, shredded

  • Cook chicken, de-bone and shred

  • Saute onion in butter

  • Add soups, broth and onion to shredded chicken and mix

  • Add chilies and cheese to chicken mixture

  • Line a greased 9x13 with 2/3 of the tortillas, spread half the chicken mixture then, layer the rest of the tortillas follow with remaining chicken mixture.

  • Bake 350 for 30min.

Wednesday, September 15, 2010

Menu Plan Monday for Sept. 15-19

Ok so today is Wednesday, so what! I'm just trying to get back into the swing of routine. I know we're already a month into school but, it's just taking me this long to get there. You gotta start somewhere right!!!

I really want to try this recipe soon:

White Chicken Enchiladas

Monday, September 13, 2010

Chinese Chicken Wings

Here is another "Laneal Recipe". You have to try these, if you like wings at all. We absolutely love them around here. I have made them with regular drumsticks and even thighs but honestly they are best made as wings. And, the more I make them the more red pepper flakes I put in, we like the kick!

2 lbs. Chicken wings and drums
1/2 cup Brandy
1/2 cup Soy Sauce
1/4 cup Sugar
1/4 Tbsp. Red Pepper Flakes

Bake at 375 for 1 1/2 hours turning the wings over half way through


I have a wonderful client who every time I see her, she brings me a new recipe to try. I have come to fall in love with every single one of her recipes. It all started with a Carnitas recipe and my love affair with her (and her recipes) have begun!

I am going to start posting most of her recipes, Thanks Laneal!

from Laneal

3/4 C. Sour Cream
1 1/2 lbs. Ground Beef
1 Onion, diced
1 or 2 cloves Garlic
1 jar (32oz.) Ragu with meat
1 8oz. can Tomato sauce
1 8oz. can Water
1 tsp. Italian seasoning
8 oz. Mozzarella
8 oz. Provolone
1 pkg. spaghetti mix Lawery’s or McCormick
16oz. Rigatoni noodles

•Brown onion and meat then add garlic
•Boil noodles (for 3 to 4 minutes less then directions say and drain)
•Add Ragu, seasonings, spaghetti mix, sauce and water to meat
•Spread a small amount of sauce on bottom of 4 qt. pan.
•Layer in pan 1/2 noodles, provolone, sour cream, 1/2 the sauce
•Add the rest of the noodles, mozzarella, sauce and sprinkle top with parmesan.
•Bake 350 for 30 minutes