Mom's Chicken Enchiladas

This is my mom's chicken enchilada recipe, one that we've been loving for decades. There's nothing fancy about it, but I think that's what makes it so great. It's creamy chicken goodness and our whole family loves it!

Chicken Enchiladas

Makes about 12 to 15 enchiladas.

2 cups cooked chicken - chopped

2 cups sour cream

1 can cream of chicken soup

2 cups grated jack cheese

2 cups grated cheddar cheese

7 oz can chopped green chilies

2 TB chopped onions (dry is great too)

1/4 tsp salt

1/4 tsp pepper

12-15 flour tortillas

grated cheese to sprinkle on top

Combine all ingredients. Spoon a small amount onto the center of the tortilla and roll up. Place in baking pans. Sprinkle extra cheese on top.

Bake at 350 for 20 minutes. Uncover and bake for an additional 10 minutes.

Homemade Chicken Nuggets

Fried pieces of mystery meat are a favorite in our home. Biting into those warm nuggets it seems like you're eating some fabulous poultry. Take a peak at what's inside the fried breading, while licking your greasy lips, and you might think otherwise.

Did you know that there is 17 grams of fat per serving in those tasty nuggets? Even with the nutrition content in question, it's hard to deny your kids these delicacies. I buy them too often myself.

However, I have a great baked alternative that is simple, nutritious and delicious. 

The ingredient list:

                            

Bread Crumbs - Plain and/or Italian

Milk

Olive Oil

Garlic Salt
Chicken breasts
Pepper

Preheat your oven to 350.

Cut your chicken breasts into bite size chunks.

You'll need 4 bowls.

Prepare your bread crumbs.
      ~ One bowl is Italian crumbs.
      ~ The second bowl is plain crumbs and garlic salt, 1-2 tsp. (pepper optional)

The milk and olive oil each go in separate bowls.

Set up an assembly line to your greased baking pan. 

Dip your chicken in the milk or olive oil and then into the bread crumbs. Put on the cookie sheet. Press the crumbs on the chicken to coat them well. Use whatever liquid and crumb combination you'd like (my favorite is Italian).

    

Bake at 350 degrees for about 15 minutes, until done and looking crispy.

You can also flash freeze and store your nuggets in the freezer. Microwave or cook in oven to thaw.

No greasy film on your lips after you eat these. Just real chicken goodness! Enjoy.

Caribbean Jerk Chicken

I dropped this flavorful dish off at my husband's residency potluck yesterday. As soon as the plastic wrap was pulled off there were requests for the recipe. No one had even taken a bite yet. The smell alone is enough to tell you it is going to be good.

I left before the eating began, but Cole said people were raving about it and coming back for more. Wish I had made it up myself.

It's a healthy, fresh, simple and spicy dish. Totally worth a sizzling tongue.

Caribbean Jerk Chicken

adapted from Everyday with Rachael Ray Magazine

1/4 cup olive oil

1 onion chopped

2-3 chicken breasts, cut into bite sized pieces

salt/pepper

1 16 oz can pineapple tidbits 

(or half of a pineapple cut in bite size pieces)

1/2 cup Caribbean jerk marinade - Lawry's is good 

1 can black beans

1/2 cup chopped cilantro

2 cups cooked rice (optional)
Heat 2 TBS olive oil in a skillet over medium heat. Add the chopped onion and cook until golden brown. Add the remaining 2TBS oil and the chicken to the skillet. Season with salt and pepper. Cook until chicken is done, about 5-7 minutes. Add the pineapple and jerk marinade and simmer for a few minutes. Stir in black beans and cilantro. Cook until beans are heated through. Serve over a bed of rice. (Leftovers are great wrapped in a tortilla with a dollop of sour cream.)

Golden brown onions - keep them moving in the pan so they don't burn.