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Easy chicken enchiladas with green sauce.
To prepare filling, place chicken, broth, salt, chili powder and onion in the crockpot and cook on low for 6 hours (or cook on high for 4 hours).
Remove chicken from crockpot and shred it with two forks when cool enough to handle. (I just use the onions for flavor and discard them, but you could chop them up and mix them in with the chicken if you are an onion fan.)
Preheat oven to 375 F. Spray an 11 x 7-inch baking dish with cooking spray.
Combine shredded chicken, 1/2 cup each of Monterey jack and cheddar cheeses and 1/2 cup onion (if using) in a bowl; set aside.
To prepare sauce, place milk, egg substitute, salt, taco sauce and chilies in a blender; blend until smooth.
Fill a medium skillet with 1-inch of water; bring to a simmer. Dip a tortilla in the water using tongs. Spoon 1/3 cup of the chicken filling in the center of the tortilla; roll tightly, and place in the baking dish seam side down. Repeat with remaining tortillas and filling. Pour the sauce over the enchiladas.
Bake at 375 F for 20 minutes. Sprinkle with 1/4 cup each Monterey jack and cheddar. Bake an additional 5 minutes or until cheese melts.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!