Chicken Enchiladas

chickenchiladas1Chicken Enchiladas is one of my go-to meals to gift.  You know…the meals you make for other people.  Easy to freeze and reheat.  I like to make a couple different meals/casseroles for families/couples who have just had a baby, this meal is always included.

Last week, though, we had Bob’s cousin, Dave and his fiance, Christine over for dinner and this is what I made.  Here’s how I do it.


  • ≈ 1 lb. chicken, cooked and chopped
  • 1/2 red onion
  • 4 oz. can diced green chiles
  • 1/2 cloves minced garlic
  • 1 cup sour cream
  • 2 can enchilada sauce
  • 2 cups (or more) shredded Mexican cheese
  • 10-14 small flour tortillas

First, I chopped the onion and chicken.  I love this recipe to use up leftover grilled chicken, so mine was also marinated, but you could even boil/broil some chicken and shred it.  Whatever you like/works for you.onion.chickTo the onion and chicken, I add the can of diced green chiles and minced garlic (I use the pre-minced because I think it’s easier.  1 clove = about 1/2 tsp), sour cream, 1/2 cup of cheese (I just use a bag of the Mexican blend), and one can of enchilada sauce.chile.garlic.mixNow that we have the filling, spray a 9 x 13 casserole dish with cooking spray. (Yes, that’s  my huge hand…)spray.dishNow, you want to use flour tortillas.  They are much easier to roll.  For some reason (pregnancy brain?!), I told Bob to get corn tortillas.  This is what happened…enchiladafailCorn tortillas just don’t have as much give as flour tortillas so they just cracked and fell apart on me when I tried to roll my enchiladas.  So I just had Bob grab flour tortillas on the way home from work.  I like to use the small ones.  When you’re rolling, you want to go pretty quickly and kinda tuck them snug next to each other in the casserole dish so they don’t unroll.tortillasrolledOnce you’ve got all the tortillas rolled (how many you end up with just depends on how much you use to fill them, I usually end up with about 12-14), pour over the other can of enchilada sauce and sprinkle the remaining cheese on top.

Cover them with foil and bake in a 350°F oven for 20 minutes, removing the foil for the last 5-10 minutes.  I was so anxious to get them in the oven, I forgot to take a picture.  This was after I removed the foil.sauce.cheese.addedLooking so good already!!  I served our’s with a side of Cilantro-Lime Rice.  They were SOOOO good!withriceThis recipe is a great freezer meal too.  Freeze them for a few hours after rolling in the casserole dish, then put them in gallon size freezer bags and take out however many you need at a time.  Just cover them with enchilada sauce and cheese and bake covered with foil for about 1 hour, removing the foil for the last 5-10 minutes.

Hope you enjoy these as much as I do! Olé!


Herbed Basmati Rice

Yesterday I shared my recipe for Sausage Stuffed Peppers.  I served them with this super simple Herbed Basmati Rice.

Rice is a great starchy side and it is so versatile.

I can’t take credit for this recipe.  I actually got it from Bob’s grandmother.  She said she got it from the back of a bag of Basmati Rice years ago and hasn’t seen it since, but because it’s so easy, she remembers it and makes it a lot.  This quantity serves 2, with a little bit left over.


  • 1/2 cup Basmati Rice
  • 1 cup water
  • 2 T butter/margarine
  • 1 tsp minced onion
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • salt to taste

You literally just throw all ingredients in a pot and cover it.  Bring the water to a boil, then lower to a simmer for 15-20 minutes (or however long your bag of rice says).  Fluff with a fork and serve.  It’s that simple.  And it’s so good.  Very flavorful!

Note: You could definitely use fresh herbs, but you may have to use more.  Maybe, a full tsp as opposed to 1/2.DSC02752 DSC02754

Sausage Stuffed Peppers


Recently, I’ve been thinking of new meals to try.  I seem to go through phases where I make the same things and we eventually get bored with it.  I made these last night.  They were YUM!


  • 4 green peppers, washed
  • 1 lb. Italian Sausage
  • 1/4 cup red onion, chopped
  • 1/4 cup cherry tomatos, halved
  • 3/4 cup shredded Italian cheese, divided
  • 1/4 cup bread crumbs (I used Panko)
  • Salt and Pepper

First, preheat the oven to 400F.  While that’s heating up, cut the top off the green peppers and remove the seeds and ribs.DSC02743When the oven is preheated, pop the peppers in for 10-15 minutes. (20 if you don’t want any crunch.)DSC02747While they are in there, brown the sausage.DSC02740Once it’s browned, in a medium bowl, combine the sausage with the onion, tomatoes, 1/2 cup of cheese, bread crumbs, and some salt and pepper to taste.  Because I used Italian sausage, I didn’t need any other seasoning.DSC02745

Carefully stuff the peppers with the sausage mixture.DSC02748Then top them with the remaining cheese.  (You can never have too much cheese!)DSC02749Another 10-15 minutes in the oven and you’re done!DSC02756I served our’s with Herbed Basmati Rice (will post that recipe tomorrow, couldn’t be easier!).

A couple things I might tweak for next time: I might add some tomato sauce either to the sausage mixture or just on top for some more flavor.  And Bob suggested an all-in-one meal by adding the rice to the inside.  They were great just like this, but I like to play around with recipes to find our favorite version.


Pumpkin Coffee Cake

Bob works in a really cool neighborhood in the city.  For Halloween, they organized a “pumpkin patch” for children to get a free pumpkin.  Because of Hurricane Sandy, the event was postponed until November 1.  I think this meant a lot of people didn’t want/need a pumpkin so there were a TON of leftover.

So Bob brought a bunch home for me.

That’s A LOT of pumpkins!

Which means I’ve been pinteresting pumpkin recipes.  Today I made this yummy pumpkin coffee cake.

You can find the recipe here. (Which is where I got the picture above.  Mine wasn’t as pretty)  It is so so good.  I had some for dessert and you can bet I’ll be eating a huge piece for breakfast tomorrow!!

The recipe calls for a 15oz can of Pumpkin Puree.  I just substituted about 2 cups of fresh pumpkin puree.  I made that by following this “recipe”.

Pioneer Woman has a similar how-to for fresh pumpkin puree.

SUUUUUPER easy!  I only pureed one of the pumpkins as a test.  But tomorrow I think I’ll puree the rest and freeze some using Pioneer Woman’s method.

I’m planning to make some Pumpkin Whoopie Pies and some Pumpkin Soup.  Any other pumpkin-using recipe suggestions?

*Want to turn this post into a drinking game?  Take a sip every time you read “pumpkin” or “puree”.  Party Hardy.