Sour Cream and Chicken Enchiladas

This recipe is DELICIOUS! I couldn't eat them fast enough but I thought that eating the whole dish by myself would be a bad idea... So I shared - but only with Brandon!

I have a few more facts to include with this recipe like prep and cook time, and serving size. So, the total time for this recipe is 45 minutes, 25 of prep and 20 minutes cooking time. This dish serves 8 people but I think that could vary depending on tortilla size and how fully you stuff them.

1 lb. chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1/2 cups grated Monterey Jack Cheese or Mexican blend cheese, divided

1.4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can green chilies

1. In a fry pan, cook chicken and onion together in oil over med-high heat until chicken it just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and places seam side down in 9x13" baking dish that has been lightly sprayed with no stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point to cook and serve later) and bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I hope you enjoy this dish but I must say that it should be used on a splurge only, I have the nutrition facts if you would like them just drop me an e-mail and I will send them to you. I am afraid that if I post them, no one will ever eat them and everyone should at least taste them just once!

Baked Oatmeal

With the beginning of another week I like to somewhat plan out that weeks dinners. But recently I have been thinking quite a bit about breakfast, which is odd because I normally skip breakfast and start my day with my lunch. If you are also a breakfast skipper but would like to start partaking of the morning meal, or even if you are already a breakfast eater, I suggest you try this tasty spin on oatmeal. It takes a bit of preparation so I would suggest it for a weekend breakfast and freeze it in sections, or making it the night ahead. It serves nicely after freezing so don't be afraid to freeze the left overs and trust me, unless you have a house full of guests, there will be leftovers!

Baked Oatmeal

2 cups frozen blueberries
2 tbs. fresh lemon juice, divided
1 18oz. container regular oats
3 large eggs, beaten
1 cup firmly packed brown sugar
1 cup unsweetened applesauce
1 tbs. ground cinnamon
4 tsp. baking powder
1 tsp. salt
1 1/4 cups water
1 cup milk
1/4 cup melted butter.

Toss 2 cups blueberries in 1 tbs. lemon juice and spread evenly in a 9×13 inch lightly greased baking dish. Combine oats, next 9 ingredients and remaining 1 tbs. lemon juice in a large bowl. Mix well. Pour mixture over blueberries.
Bake, covered, at 350 for 30 minutes. Uncover and bake 20 more minutes or until golden brown and set.

Now, I know it looks unappetizing when mixing everything together, but trust me, it tastes much better than it looks - enjoy!

Chicken Cakes and Remoulade Sauce

This is a delicious recipe I found over at thebigmamablog.com and it is what I will be having for dinner tonight!

I will try to post pictures with each recipe showing the steps as I go along, but since I have to start cooking now I won't have time today, but I may come back and add them later. Happy Cooking!

Chicken Cakes and Remoulade Sauce

2 tbsp. butter

1/2 medium sized red bell pepper, diced

4 green onions, thinly sliced

1 garlic clove, minced

3 cups cooked chicken, shredded

1 cup soft bread crumbs

1 large egg, beaten

2 tbsp mayonnaise

1 tbsp Creole mustard (or stoneground mustard - if you have neither I just mix a little Creole seasoning in my mustard)

1 tsp Creole seasoning

1/4 cup vegetable oil

Melt butter in a large skillet over medium heat. Add bell pepper, green onions and garlic. Saute 3-4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken and the next 5 ingredients. Shape mixture into 6-8 patties depending on size. Fry patties 4 at a time in 2 tbsp. hot oil over medium heat - 3 minutes on each side or until golden brown. Drain on a paper towel and serve immediately with Remoulade Sauce.

Remoulade Sauce

1 cup mayonnaise

3 green onion sliced

2 tbsp. Creole mustard

2 garlic cloves, minced

1/4 - 1/2 tsp. ground red pepper

Stir ingredients together until well blended.

The cakes can be served alone with the sauce as a dipping sauce and are great the next day on buns using the sauce as a spread. Having said that, we think the second option is better so I say go straight to eating them on buns with the sauce as a spread, no other condiment is necessary.

Enjoy!