My Favorite Recipes

Green Chili Chicken Enchiladas

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So here is another quick and easy recipe for you to try. I love Mexican food. It’s so hearty and cheesy, love it! I always say add your seasonings little by little and taste test. There are a set of basic ingredients that you can build off of so don’t be afraid to try and make your own creation. Trust me I have screwed up plenty of times until I mastered exactly the way I wanted it.

Filling

  • 2 cups cooked, shredded chicken (rotisserie chicken works great also)
  • 1 can (4 oz) diced green chilies
  • 1 – 8 oz can of green enchilada sauce
  • 1 can of condensed cream of chicken soup
  • 1/2 cup of sour cream
  • 1 cup of shredded cheddar cheese
  • Seasonings

For the Green Chili Sauce:

  • 1 – 8 oz can of green enchilada sauce
  • 1 – 4 oz can of diced green chilis
  • 1 cup of shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 tsp of seasoning such as cumin, taco seasoning etc., I use Cilantro and Lime Seasoning that I got from the Dollar Tree and it is absolutely amazing. Shown in picture

8 – 10 either corn tortillas or regular flour tortillas

Okay so let’s do the obvious now. Spray the bottom of your 9 x 13 or 8. x 8 baking pan. Stuff your tortillas with one or two scoops of the filling. It depends on the size of the tortilla. Repeat and fill your pan. Cover with the enchilada sauce and generously sprinkle your shredded cheddar cheese on-top.

Bake at 375 degrees for approximately 15 – 20 minutes. After they’re melted and bubbly I usually turn on the broiler for 5 minutes to give it that crispy cheesy topping.

I hope you enjoy these!

Chaffle What??

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Okay so tonight I decided to break out the old chaffle maker that I bought about 2 years ago but never used. No clue why but better late then never right?

You can literally have these made in under 12 minutes flat. They’re ridiculously easy.

Chicken, bacon, ranch, and cheddar cheese chaffle

  • 1 cup of shredded chicken or 1 can
  • 1 egg
  • 1/2 teaspoon of baking powder (makes it fluffy)
  • 1 cup of cheddar cheese
  • 2 pieces of crumbled bacon
  • 1/4 cup of onion sliced thin
  • powdered ranch seasoning 1 table spoon
  • salt, pepper, onion powder

Instructions

  1. Mix all your ingredients
  2. Spray your chaffle maker with oil, butter, etc. I use Can’t believe It’s Not Butter Spray
  3. Put 1 – 2 scoops of the mixture on the chaffle maker but don’t over load

Don’t be afraid to add additional seasonings! I always play around with my ingredients until I get it right. Start with small portions when experimenting.

All the recipes had to start from somewhere right? Be creative and do your own thing.

Nutrition Facts

250 cal, 18g, protein, 15g fat, 3 carbs, .5g fiber

Leftover Salt Potato Cheesy Goodness

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I get bored of eating the same thing, not every day but even once a month. I love taking leftovers and turning them into a first time recipe. For instance, salt potatoes. All though they are so good, sometimes you just need to change things up a bit. So I took leftover salt potatoes, cut them up into small pieces and put each one in a muffin tin. I drizzled olive oil on top, sprinkled cheddar cheese, and Italian seasoning.

Ingredients

  • 1 – 12 Cooked salt potatoes, 1 for each muffin tin slot(however many you want to make)
  • 1 tbsp of cheddar cheese
  • a drizzle of olive oil(I prefer Specially Selected Sicilian Extra Virgin Olive Oil) a GREAT product for the price)
  • 2 shakes of Italian seasoning

Blueberry Crumble – Gluten Free

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Okay, so here is the deal. When I search for a recipe I actually dread clicking on some of the sites because of the advertisements. When you hit the “Jump to Recipe” button, it rolls you down to the recipe but then there are all those popup ads which I despise. But I also know that is how some of you make money. I totally get it!

So, when I post my recipes, I like to get right to it. If I describe anything at all besides the recipe itself, it will be a quick 1 min read or less.

Today, my dog sitter dropped off some fresh picked blueberries. I can’t even begin to tell ya’ll how delicious they are. I kept 2 cups out for the crumble and the rest I froze.

I hope you enjoy this recipe. Please leave a comment if you tried it!

Ingredients

  • 1 2/3 cup Bob’s Red Mill Flour 1:1
  • 1 tsp cinnamon
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup sugar 
  • 1/4 cup brown sugar
  • 3/4 cup butter (12 tbsps)
  • 3 tbsp milk of choice or additional butter(I used half and half)
  • 2 cups blueberries
  • 1 tbsp cornstarch 
  • 2 tbsp maple syrup(I didn’t have pure so I used regular and I added 1 tbsp spoon of vanilla extract) 

Instructions

  • Preheat the oven to 350 F.
  • Mix the first 5 ingredients
  • Stir the first 7 ingredients, then add your room temp butter and half and half or milk(If using unsalted butter, add an additional 1/4 tsp salt.)
  • Press about half of the dough very firmly into the bottom of an 8 inch pan lined with parchment paper.
  • Spread the blueberry mixture on top of the dough.
  • Sprinkle all remaining dough evenly over everything.
  • Bake 50 minutes.
  • You can either serve hot with a dollop of ice cream or you can let it cool completely.

Estimated Nutrition Facts (per serving, assuming 12 servings):

Calories: 220 kcal, Total Fat: 11 g, Saturated Fat: 6 g, Trans Fat: 0 g, Cholesterol: 30 mg, Sodium: 90 mg, Total Carbohydrates: 30 g, Dietary Fiber: 2 g, Sugars: 15 g, Protein: 2 g, Vitamin D: 0.2 mcg, Calcium: 20 mg, Iron: 0.6 mg, Potassium: 80 mg