Amazing Chicken Enchiladas

These have become a staple at our house and oh so yummy! One night when I was up with Xavier I thought I would look up the recipe because getting good Mexican here is hard to do and I thought maybe I can try to make something at home. I looked at allrecipes.com and this was the most rated one there - Angela's Awesome Enchiladas.

Angela's Awesome Enchiladas

by MomSavedByGrace
Modified by Jennifer 
Prep Time: 45 Minutes    Cook Time: 1 Hour

Ingredients

• 2 pounds skinless, boneless chicken breast meat - cut into chunks or 2 cups of shredded chicken
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided (we never seem to have these on hand)
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided  OR Mozzarella cheese if you are using green chile
• 1 (10 ounce) can enchilada sauce OR can of mild green chile enchilada sauce
• 1 (6 ounce) can sliced black olives (optional)

Directions

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. 
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. 
3. Meanwhile, Combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. 
   
4. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
5. Fill each tortilla with chicken mixture. Sprinkle shredded cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
6. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of shredded cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

 

Walking the Pups

Tonight while I was walking Gus and Sadie it made me think of a lot of things I learned about them and about people here over the months since arriving in Doha.

Things I have learned about the dogs:

• Sadie walks on the right, Gus on the left (Always!)
• Sometimes they walk side ways and it seems like their back legs are going faster
• Cats are fascinating to bark at but you know I think they just want to say hello
• Sadie is terrified of feathers- she can jump a mile when she sees one or it blows near her
• Most dogs even big ones are scared of Gus
• There are a lot of tasty things outside, at least they think so
• Gus knows how to untangle himself from his leash but Sadie will stop and not move until you fix it

Things I have learned about others:

• The sight of dogs can make a person slow down or even flat out stop 
• The dogs provide great amusement for children (most of the time that is who is stopped to look at them)
• That those that do NOT want to pet them will make gestures and noises that makes them want to go closer to them. (I would love to inform them that if they don't want them close just keep on walking)
• The dogs barking will make almost all delivery men stand 6 or more feet away from the door and keep backing away

 Tonight we are on to day three of Jennifer's meal plan show and we are trying a recipe from Jennalaughs.com - Cashew Chicken in Lettuce Cups. Then to follow that up from Our Best Bites - Chocolate and Strawberry Nachos.

Tonight's Dinner - Chicken Cashew in Lettuce Cups

Tonight's Dessert - Chocolate and Strawberry Nachos

Cashew Chicken in Lettuce Cups
By Jenna

3 or 4 large chicken breasts, cut into cubes
1 tablespoon oil
2 small garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1/4 cup low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon honey
2 -3 tablespoons dry roasted, unsalted cashews, diced
Boston lettuce
Salt and pepper, to taste

Put chicken in a large non-stick skillet over medium heat with 1 tablespoon oil, and a pinch of salt and pepper. Let brown. Cook chicken until almost done, but not quite, about 6 minutes. Add garlic and ginger, stirring constantly. Let cook for a few minutes, being careful not to burn the garlic.

Add soy sauce, brown sugar and honey to pan. Stir well, then leave alone to caramelize, about 4 - 5 minutes. Sauce will start to bubble and thicken. Stir it a few times until it coats the chicken. Throw in cashews, mix well. Remove from heat.

Spoon 1/4 cup chicken mixture into individual leaves of Boston lettuce. Serve immediately.




Baked Cinnamon Chips
by OurBestBites.com 
Flour Tortillas (6″ ones)
Melted Butter
Cinnamon/Sugar Mixture

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter.
Then sprinkle on some cinnamon sugar. A little or a lot.  
Use a pizza cutter to cut tortillas into wedges. 
Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. They will crisp up. Watch for the edges to turn up.
Remove from oven and let cool. You can put them on a cooling rack so you can fill up the pan with more, but they can just cool on the pan as well.


Strawberry & Chocolate Nachos
by OurBestBites.com 
Chop up the strawberries and let them sit in a spoonful of sugar for a bit.  Just so the sugar dissolved and forms a nice light syrup.
Then sprinkle them all over the crispy cinnamon-sugar coated chips.
Grab some chocolate chips, eat a few.  Then put some in a bowl to melt in the microwave.  Then eat some more.
Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling.
When it’s nice and melted, you can start drizzling.
The finishing touch is a few drops of whipped cream.