30-Minute Green Chicken Enchiladas

I got this recipe from a recent issue of Cook's Country magazine and added the half-and-half to suit my husband's tastes.  (He's become more and more anti-spicy over the years, even mild spicy, but I love him in spite of his deficiencies.)  This is quickly becoming one of our weeknight go-to meals because it's so quick and tasty.

2 (10-ounce) cans green enchilada sauce

1 cup chopped fresh cilantro

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about three cups) OR 2 (12.5-ounce) cans cooked chicken breast, drained and broken into pieces

2 ½ cups shredded Mexican cheese blend OR shredded cheddar cheese

Salt and pepper

12 (6-inch) corn tortillas

½ cup half-and-half, whipping cream, or whole milk, optional

Preheat oven to 400*F.

Puree enchilada sauce and 1 cup cilantro in a blender.  Combine 1 cup enchilada sauce mixture, chicken, and 1 ½ cups cheese in a large bowl and toss to combine.  Season with salt and pepper.

Wrap tortillas in a clean kitchen towel and microwave until hot and very pliable, 30 to 90 seconds.  Top each tortilla with approx. ¼ cup chicken mixture, roll tightly, and place seam-side down in a greased 9”x13” baking dish.  Spray tops of enchiladas lightly with cooking spray.

If desired, mix half-and-half, whipping cream, or whole milk with remaining enchilada sauce. Pour 1 to 1 ½ cups sauce mixture over top of enchiladas, then top with remaining 1 cup cheese.

Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes.  If desired, sprinkle with additional chopped cilantro and pass remaining enchilada sauce at table.

Go-To Meals

Quesadillas- cook and shred chicken, add taco seasoning. Use chicken, cheese, black beans, veggies- whatever you like and heat between 2 tortillas either in microwave or on griddle. (I make the chicken ahead of time and freeze it and then this is very quick and easy).

Quick Chili

Tiny Spicy Chicken

Cranberry Meatballs

Soup- just add browned ground beef, a large can of tomatoes or water, whatever veggies I have (carrots, celery, onions, potatoes, peas, corn, beans, etc) and some seasoning (salt, pepper, bay leaf, garlic- whatever your in the mood for) and let simmer until veggies are tender.

I also think taco soup is very quick and easy- everyone seems to have their own favorite recipe

Quick Chili

This isn't my favorite chili recipe, but it only takes about 15 minutes and I always have the ingredients on hand.

browned ground beef
1-2 cans kidney beans
1 8 oz can tomato sauce
diced onion
chili powder to taste
salt and pepper to taste

Mix, heat and eat.

Tiny Spicy Chicken

It's not really spicy- more like sweet and sour.

3/4 c sugar
4 tbsp ketchup
1/2 tsp garlic salt
1/2 c vinegar
1 tbsp soy sauce
* 1 undrained can pineapple tidbits (the recipe doesn't actually call for this- I just add it and really like it)

Mix all ingredients and pour over 2-3 chicken breasts cut into bite size pieces. Bake at 350 for about 30 minutes. Serve over rice.

Go-to meals: Hawiian Chicken

This is SOOO yummy and takes no time to prepare in the crock-pot! My mom showed it to me while visiting for during the Christmas break.

Put some boneless, skinless chicken thighs in a crock-pot.
Add:
1/4 cup sugar
1/4 cup (or slightly less) soy sauce
1 can of pinapple tidbits (8 oz)
Cook on High for about 3 hours

Serve over rice and some stir-fry veggies (I just buy a bag of my favorite frozen kind of stir fry veggies--cooking them in some of the juices from the crock pot when it's done cooking adds a little bit of extra flavor.) Enjoy!

Request: Go-To Meals -- Here, here!

I'm a little late on the bandwagon, but I'd like to second the request for go-to meals. We could desperately use ideas around our house these days. I'd also love to get ideas for freezer meals that turn out well; I've had good luck turning a few of the recipes on here into freezer meals (doubling the recipe, freezing half for later) but I'd love pointers, tips, or even just links to your favorites for freezing.

My only contribution in the go-to meals department isn't so much a recipe as a technique I use a lot for chicken and pork chops. For chicken, we use bone-in, skin-on pieces; for pork chops, we usually go with bone-in center cuts. The bones and skin add a lot of flavor.

In a large skillet, heat approximately 2 tablespoons of cooking oil (don't use EVOO or butter; they'll burn) over medium-high heat until shimmering and just beginning to smoke. Pat meat dry with paper towels and season with salt and pepper. Add meat to skillet skin side down; cook until well browned (you'll know when it's ready because the meat will release easily from the skillet; if it sticks, it isn't finished cooking.) Turn meat over, cover pan with lid, and reduce heat to medium. Cook through. This usually takes no more than 10-15 minutes and can take a lot less, depending on how thick your meat is.

We love this because you can do a lot of things with it: sprinkle on any herb or spice mixture you like with the salt and pepper; top chicken with fresh tomatoes and basil, salsa, just about anything; or deglaze the pan after the meat is done and use the fond to make a quick pan sauce. If I pull a pack or two of meat out of the freezer once a week, I can whip up a couple of last-minute meals when I need them.

To go Meals: Southwest Chicken Casserole

This is the quickest, easiest casserole I've come across. It uses almost all pantry items and it's pretty tasty too! Hope you like it!

1 can chicken chunks, drained
1 can diced green chiles (approx 4oz)
1 can condensed cream of mushroom soup
2 cups shredded cheese (chedder or mexican blend)
2 Tbsp dried minced onion
salt and pepper to taste
1 1/4 cups water
2 cups instant rice

I just mix all of the ingredients in a microwave safe casserole dish, approx. 9X13", adding the rice last. The mixture is about the consistency of soupy pancake batter. Cover the dish and microwave for about 15 minutes. All done!!!

Request: Go-To Meals

Mandy (and Matt and Maddy) let me be the first to respond.  Here are a few of my go-to meals:

Zucchini and Corn Quesedillas (you can even eliminate the zucchini and they'd be delish!)
Quesedillas are a definite go-to meal for me - the possibilities are endless.  Just use whatever beans and veggies you have on-hand (fresh or frozen)

Spiced Lentil Tacos - letils are cheap and can be stored for a very long time. And, just use what toppings you have on had at the time.

I'm also a big fan of any type of pasta dish.  Its easy to keep dried pasta and even jarred sauce on hand.  You can jazz-up your sauce with additional veggies (fresh, frozen or canned) or even some meat. You can also do a variety of baked dishes - just mix your pasta, sauce and whatever cheese you have, toss in a greased casserole dish, top with more cheese and bake at 350 until bubbly and cheese is melted (I'm guessing around 20 mins)

Omelettes are also easy, fast and can be made with ingredients you have on hand.  Sautee some veggies in a little olive oil, add beaten eggs and cook until eggs are firm - top with cheese before serving.  Serve with toast and some fruit (fresh, frozen or canned) and you've got a great meal.

And, if all else fails microwave popcorn and cold cereal are acceptable meals in my book!  Hope this helps.

Request: Go-To Meals

Like everyone else, I'm super busy this time of year and am also trying to stretch out my trips to the grocery store to see if that saves me any money.  Put those together and you'll probably find me around 4pm wondering what on earth I'm going to make for dinner.  This is where you come in.  What are your go-to quick, easy, tasty meals that you can make at a moment's notice with ingredients you probably already have on hand?  Matt and Maddy thank you in advance.