CHICKEN ENCHILADAS

Cheesy chicken enchiladas

Can you say “Yum!”? This is one of those recipes that I cut out of a magazine thinking, "I might be able to serve this someday". Chicken and Tex-Mex makes me happy!  I sometimes prepare chicken too often according to my sweet hubby, but even he never complains when I am ready to serve these for dinner.

  

The original copy

Velveeta used to be so much cheaper, but even at today’s prices, I always use Velveeta brand vs the store brand of cheese. The Philadelphia cream cheese makes these so creamy and delicious. You can use left-over chicken or you can cut some fresh chicken into cubes and have that cooked up PDQ!

Cooked chicken, spices, cream cheese

As you can see, I mix this up in a skillet on the stove instead of using the microwave. It works great in the microwave if you have left over chicken.

½ cup chopped onion

1 garlic clove, minced

1 tablespoon oil

2 cups chopped cooked chicken

1 can (4 oz) chopped green chilies

¼ cup chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

4 oz cream cheese, cubed

6 flour tortilla (6 or 8 inch)

¼ pound Velveeta, cubed

2 tablespoons milk

½ cup chopped tomato, divided (I use my salsa instead) 

Microwave onion, garlic and oil in 2-quart microwave-safe casserole on High 2 – 3 minutes or until tender, stirring after 2 minutes.  Stir in chicken, chilies, broth and seasonings.  Microwave on high 4 minutes or until thoroughly heated.  Add cream cheese; stir until cream cheese is melted.  Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in 8-inch square microwave-safe baking dish.  Microwave Velveeta, and ¼ cup tomato in medium microwave –safe bowl on high 2 to 3 minutes or until Velveeta is melted, stirring after each minute.  Pour sauce over tortillas; top with remaining tomatoes.  Microwave on high 6 to 8 minutes or until thoroughly heated, turning dish after 3 minutes.

Makes 6 servings.

Stir until the cream cheese is melted. Then fill and roll the tortilla shells.

I usually double this recipe. I love to make this for family and friends! One other thing I have discovered, if you prepare these ahead of time, like I have done in the past, it will take a bit longer to heat these since they have been in the refrigerator. I bake them at 325 until heated thoroughly. Be careful not to overcook them – been there and done that! Don’t burn the cheese! But do use a meat thermometer to make sure they are fully heated before you serve them.

Enjoy! 

RICE PUDDING

Do you find it challenging to cook in smaller quantities?  It seems I often make too much when I’m cooking for two. That can be a good thing if you like left overs. Fortunately, My Shadow and I are easy to please. Sometimes, I cook enough intentionally so we can have two meals. That freezer comes in handy.  But it can be challenging to put those accidental left overs to creative use. 

When I made rice for our dinner, I made extra rice with the thought in mind to make rice pudding.  

Yummy!

Even though I hate to see summer weather depart, the cooler weather puts me in the mood for things like that.  It’s warm, creamy, cinnamon, raisin-filled goodness! Plus, I can choose to eat it for dessert or breakfast.  My mom taught me that!

Here’s the recipe I use to make just enough for two or three servings...for me, myself and I! 

Delicious Microwave Rice Pudding

Use a 4 cup microwave safe bowl.

Mix together:

1 beaten egg

1 cup milk

Heat for 2 minutes.

Using a wire whip, mix in:

1/8 cup corn starch

1/3 cup sugar

Dash of salt

1 tablespoon butter

Cook at 8 power level for 3-4 minutes

Stir in:

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2/3 to 1 cup cooked rice

1/3 cup raisins

Cook 1 minute more at 8 power level. 

Let me know what you think of this tasty treat!