It's been a while, hasn't it? I Sincerely apologize to my followers on not writing out my tried and true recipes. I am a nurse who had been working a Baylor shift for nearly 3 years. In layman terms this means: Every weekend, 2-12 hour shifts, get paid for 36 hours. Sounds great, doesn't it? Well, enter "tween" ( aka 12 1/2 yr old testosterone -filled youth) who enjoys sports and pool parties. Ok, enter single mom/ weekends only nurse. Can this relationship be combined successfully? Take one guess.. I now work 3-12 hour shifts with every other weekend off. This now gives me a chance to attend worship every other Sunday and be a sports mom on that Saturday. I'm exhausted, but who isn't out there?
My Passion is in order: Mom, Cooking/Baking, Skincare, Nursing. Over this past year I've developed recipes for meals that take one hour or less to table.Most take even less than that. I can honestly say that the recipes I'm putting out now to you have passed the tween test along with my son's fellow team mates. The Green Chili Enchiladas was a hit! This is actually a leftover. So, here goes..Enjoy!
1 fully cooked chicken
One package of 10 inch flour tortillas
2 cans of small green chili enchilada sauce
8oz Shredded Harvati Cheese
2 cups Mexican Shredded Cheese
2 Goya Con Cilantro seasoning packets or 1 tablespoon of cumin and one half lime ( squeezed)
1 tablespoon olive oil
Preheat oven 400 degrees; Grease 9 X12 baking dish:
Fully cooked chicken ( roast yourself or pick up at deli), Shred half and refrigerate the other half for next day use.
Heat large skillet with small amount of olive oil and add cooked shredded chicken. Stir in 2 packets of Goya Cun Colantro Achoite Seasoning ( located international Mexican isle). If you do not want to use anything with MSG, skip it and add one tablespoon of cumin a dash of lime juice and a sprinkle of pepper. Heat thoroughly. Add 2 small cans of mild green chili enchilada sauce and mix well. Grease a 9 X 12 baking dish and take a flour tortilla and spoon about 2 tablespoons of chicken mixture right down the middle; roll tortilla and place seam side down. Do the rest of the tortillas in the same manner. Sprinkle top with Harvati Cheese and Mexican Cheese. Bake at 400 degree preheated oven for 40 minutes or until golden brown. Serve with a Mexican/Style rice and salad..
My Passion is in order: Mom, Cooking/Baking, Skincare, Nursing. Over this past year I've developed recipes for meals that take one hour or less to table.Most take even less than that. I can honestly say that the recipes I'm putting out now to you have passed the tween test along with my son's fellow team mates. The Green Chili Enchiladas was a hit! This is actually a leftover. So, here goes..Enjoy!
1 fully cooked chicken
One package of 10 inch flour tortillas
2 cans of small green chili enchilada sauce
8oz Shredded Harvati Cheese
2 cups Mexican Shredded Cheese
2 Goya Con Cilantro seasoning packets or 1 tablespoon of cumin and one half lime ( squeezed)
1 tablespoon olive oil
Preheat oven 400 degrees; Grease 9 X12 baking dish:
Fully cooked chicken ( roast yourself or pick up at deli), Shred half and refrigerate the other half for next day use.
Heat large skillet with small amount of olive oil and add cooked shredded chicken. Stir in 2 packets of Goya Cun Colantro Achoite Seasoning ( located international Mexican isle). If you do not want to use anything with MSG, skip it and add one tablespoon of cumin a dash of lime juice and a sprinkle of pepper. Heat thoroughly. Add 2 small cans of mild green chili enchilada sauce and mix well. Grease a 9 X 12 baking dish and take a flour tortilla and spoon about 2 tablespoons of chicken mixture right down the middle; roll tortilla and place seam side down. Do the rest of the tortillas in the same manner. Sprinkle top with Harvati Cheese and Mexican Cheese. Bake at 400 degree preheated oven for 40 minutes or until golden brown. Serve with a Mexican/Style rice and salad..
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