Hector's Chicken Enchilada Casserole

Every year in December a friend of mine hosts a Christmas get together and potluck. The last couple of years have had themes. This year was "Feliz Navidad." I thought that I could go to Pinterest and find something suitable, or I could ask my friend Hector if he had any good, tried and true recipes. I am glad I went the route of Hector because this is one tasty dish! I hadn't made it since the potluck, until the unseasonably chilly weather has had me craving some comfort foods. Now, with Hector's permission I give you his Chicken Enchilada Casserole!

Hector's Chicken Enchilada Casserole

12 corn tortillas

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 can chopped green chilies

1 can chicken broth

3 chicken breasts

2 bags (2 cup size) of graded cheese (Mexican Blend)

oil ( vegetable or olive)

1. Boil and shred chicken

2. In a large frying pan combine the cans of chicken and mushroom soup and broth with the green chilies until it boils; remove from heat.

3. Set a 9x13 baking dish nearby so that you can transfer the tortillas quickly.

4. Heat oil in a small frying pan. Place the tortilla in the oil for about 10-15 seconds per side. Transfer tortilla to the large frying pan cream mixture. Let it soak in for a few seconds and transfer to the baking dish.

5. This is a layered dish, so depending on the size of your tortilla you should use about 4 tortillas per layer. Once you have your four, top with shredded chicken and cheese.

6. Keep layering until you are out of chicken. You may want to set aside some cheese to top the dish before baking.

Add one last layer of tortillas, add the rest of the cream mixture from the frying pan into the baking dish and top with cheese.

7. Preheat oven to 325 and bake, uncovered, for 15-20 minutes.

It does take a little bit of time to assemble, but I think it's worth it!

If you are looking for a good dessert to go along with it (I know I was when it was potluck time!) I found this awesome Churro Cheesecake on Pinterest. I did not come home with very many leftovers! I have made it a couple of times since and it is always a hit!

Hope you enjoy!

Salsa Chicken

I love a super easy, very few ingredient, meal. This is one that I have been making for a while. It is a nice go to when I didn't plan ahead, or don't want to go shopping to get supplies for something more elaborate. You can't go wrong with only needing three ingredients, and they are something most people already have at home. It doesn't look pretty, but it is very tasty!

Salsa Chicken
Boneless, skinless Chicken Breast, thawed (However many you need to feed your family)
Salsa
Shredded Cheese (I use the Mexican blend)

Preheat oven to 350 degrees. Spray a baking dish with cooking spray. (Size of baking dish will depend on how many chicken breasts you use)
Place chicken breast in prepared baking dish
Top Chicken with enough salsa to cover each breast
Top with cheese (If you are anything like me, there is no such thing as too much cheese)
Cover baking dish with tin foil and bake for 40 minutes or until the juices from the chicken run clear.

I typically serve with corn or mixed vegetables. Spanish rice is another nice side. I really like how the salsa helps maintain the juiciness of the chicken.

Enjoy!

Do you have a favorite quick and easy weeknight meal that is your go-to?

Ranch Mac and Cheese

I've been meaning to make this version of Mac and Cheese for almost a week now, but we haven't been home for meals, or Matt has wanted something else, so it got put off. Finally today was the day to make it.
I did not get very good pictures because William decided that he wasn't feeling well and wanted to be held while I started dinner. Luckily I was able to distract him with a banana half way through.

When I first saw this version I figured it would be pretty tasty. I was not expecting the seasonings to do as much as they did to flavor it they way they did. It is a nice, flavorful alternative to the normal mac and cheese, or Kraft Mac and Cheese. You should have most, if not all, of the ingredients already at your house, making this the perfect quick weeknight dinner.

Ranch Mac and Cheese                            8 servings
1 (16 oz) package elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope dry ranch dressing mix
1 tsp garlic salt
1 tsp garlic pepper blend
1 tsp lemon pepper
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup (8oz) sour cream
1/2 cup crushed saltine crackers
1/3 cup grated Parmesan cheese

Cook macaroni according to package and drain.
Combine the milk, butter, dressing mix, and seasonings and heat through.
Stir in the Monterey Jack and Colby cheeses until melted.
Stir in sour cream

Add macaroni to the cheese sauce with the saltines.
Sprinkle with the Parmesan cheese.

I chose to get the "Mac and Cheese" blend of shredded cheese instead of the Monterey and Colby cheeses.
Enjoy!!