Chicken Enchiladas and Fajita Noodle Soup and How to fold and Enchilada

Did you get all that in the title? If you follow our Facebook page (which you should if you don't ;) ) then you would know I was working on a creation!

What you will need for this experimentation!
Tortilla shells
Bag of chicken
Can of diced tomatoes with chilies
Noodles
Fajita seasoning
Prego or Ragu roasted garlic parmesan sauce
2 cans enchilada sauce
Mexican cheese

I will take you through my process and then put the enchilada folding pictures at the bottom.

Okay take a breath, here we go!

First I put a bag of chicken breast in a crockpot with my fajita seasoning (about 1/8 cup). Then I threw in a can of diced tomatoes with chiles. I cooked that on low for 6-8 hours.

Then I took out the chicken and put it in my mixer to shred it. Leave the liquid in your crockpot. I took a spoon full of chicken and put it along with a cup of uncooked noodles back into the crockpot. I left that on high for 20-30 min (until the noodles were cooked).

So to the shredded chicken in the mixer I added a jar of Prego Roasted Garlic Parmesan sauce and half a can of enchilada sauce. The other half of the can will go in the bottom of a greased glass cake pan. I also added a cup of shredded Mexican cheese.

Then I put the shredded chicken in the tortilla shells and folded them up and put them in the glass pan. I poured another can of enchilada sauce over it and sprinkled on some cheese. I baked at 350 for 25-30 min. (Until it started to bubble.)

Then we ate it! I was going to add sour cream on top but it didn't need it.

Don't forget to take your Fajita Soup out of the crockpot for your lunch the next day!

Now please enjoy my ugly hands and cutting board showing how I fold enchiladas or burritos.

Chicken Tacos

So I was searching for an easy crockpot meal that I could teach my kids. So of course I went to Pinterest. I found a lot, but not many that I had the ingredients for.

This one I did and so I tried it out on them and they loved it. My teenager couldn't believe how easy it was and gladly volunteered to make it next time! Score 1 for mom!

Chicken Tacos

1 can enchilada sauce
1 jar salsa (or in my case 1/2 jar salsa and a drained can of diced tomatoes)
2 packages taco seasoning (one would have worked too)
3-5 lbs chicken

Put a liner in your crockpot (trust me it's worth it). Throw in the chicken, top with your ingredients and turn on the crockpot. High 4-6 hours or low 8-10. I don't have a hand held mixer so I threw the chicken in my kitchenaide and with the whisk attachment I shredded the chicken and returned to the crockpot on warm until everyone was ready.

The crockpot liners are awesome. Your kids will love you if they have to do the dishes. I can get a box of the store brand ones for $1 and it has 4 liners in it. It's also great if you have leftovers. You just pull the bag out and put it in a container. If it doesn't spill they don't even have to scrub that container!

I hope you enjoy it as much as they did. They each had two tacos!

Cheesy Chicken Enchiladas

Hello fellow crazies!  Happy Saturday and I hope things are going great at your Asylum.  With the cold weather sneaking up on us I believe it is time to leave the salads and the cool food behind and start filling up on the warm, gooey comfort food!

This, my friends, is just that!  I found the recipe in the May 2009 Cooking Light magazine and it is my go to for Enchiladas.  There are so many varieties out there and man can they be heavy and super bad for you.  Don't get me wrong this one isn't good for you, just lighter lol!

I hope your kids aren't running around with stomach aches after last night :D!  Feed 'em this tonight for dinner, trust me when I tell you they will thank you.  And you will feel better about what you are feeding them! Enjoy the rest of your weekend.  See you on Tuesday!

Cheesy Chicken Enchiladas

2.5 Cups chopped cooked chicken breast

2 cups preshredded reduced fat 4 Cheese Mexican Blend cheese

1 2/3 Cups plain low fat yogurt

1/3 Cup butter, melted

1/4 Cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon freshly ground black pepper

1 10 3/4 oz can condensed reduced fat cream of chicken soup, undiluted

1 4.5 oz can chopped green chiles, drained

8 8" flour tortillas

1 Tablespoon canola oil

Cooking Spray

1/2 Cup finely shredded reduced fat sharp cheddar cheese

1/4 Cup chopped green onions

1.  Preheat oven to 350°.

2.  Combine first 9 ingredients in a large bowl.  Remove 1 cup chicken mixture; set mixture aside.

3.  Heat a large skillet over medium high heat.  Working with 1 tortilla at a time, brush oil over both sides of tortilla.  add tortilla to pan; cook 5 seconds on each side or until toasted and soft.  Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.  Roll jelly roll style; place filled tortilla, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.  Repeat procedure with remaining  tortillas, remaining oil, and remaining chicken mixture.  Spread reserved cup chicken mixture evenly over enchiladas.  Cover and bake at 350° for 20 minutes.  Uncover; sprinkle evenly with cheddar cheese and green onoins; bake an additional 5 minutes or until cheese melts.

Mmmmmmmmm, I feel warm and happy just reading it!  :)