Chicken Enchiladas

Thanks to my MIL for this recipe!! It is now one of my favorite meals. Just so you know, in the recipe below  I am using chicken breasts and boiling them on the stove. However, you can use any kind of chicken you wish - rotisserie chicken tastes really good in this recipe.

Ingredients:
3-5 Chicken Breasts (boiled and shredded)
2 Lg. Cans of Green Chile Enchilada Sauce
1 Sm. Can of Chopped Green Chiles
1 Pkg.  (8 oz.) of Cream Cheese
30 Corn Tortillas (or Flour)
2 Cups of Shredded Cheese

Directions
Preheat the oven to 350*

Boil and shred chicken. (Thanks to pinterest, I can now shred all of this chicken in about 30 seconds and without burning my hands =) I now use my stand mixer to shred the chicken.)

 In a medium saucepan melt cream cheese. Then mix in green chiles and shredded chicken. Remove from heat and set aside.

In a medium frying pan heat a very small amount of vegetable oil. Brown all of the tortillas in the frying pan and then set on a plate to start cooling a little. (This keeps the tortillas from ripping when you are stuffing and rolling them.)

Pour a little of the green chile enchilada sauce in the bottom of two 9x13 pans to keep the enchiladas from sticking.

Place a heaping spoonful in the middle of each tortilla and then roll the tortilla. Place the tortilla in the pan with the open flap facing down.

   

After all tortillas are in the pan, cover them with the rest of the enchilada sauce. Sprinkle shredded cheese on top and bake for 20 minutes or until cheese is brown. 

Chicken Parmesan

This recipe is one that we have been trying to perfect for quite some time now. I can finally say that I am satisfied with our recipe and I no longer crave to go to Carrabba's, instead I will be craving our version of Chicken Parmesan. We normally make angel hair pasta to accompany this dish, but you do not have to it will taste great with other sides as well.

Chicken
6 Boneless Chicken Breasts (sliced thinly)
Salt and Pepper
2 Cups of Flour
3 Eggs (beaten)
2 Cups of Breadcrumbs
Vegetable Oil
Mozzarella
Parmesan

Sauce
Olive Oil
Medium Onion (diced)
2 Cloves of Garlic (minced)
1/2 Tsp. of Crushed Red Pepper Flakes
2 Large Cans of Crushed Tomatoes
3 Tbsp. of Chopped Basil
1 Tsp. of Garlic Salt
1 Tbsp. of Sugar

Directions
Start the sauce by drizzling a little olive oil into a large saucepan. Sautée the onion, garlic, and crushed red pepper flakes on medium-high heat. Add tomatoes, basil, garlic salt and sugar. Cover and let simmer while preparing the chicken.

Preheat oven to 375*.

Place flour, eggs and breadcrumbs in three separate dishes. Dredge the chicken through the flour, then the eggs, and last the breadcrumbs.

 Heat vegetable oil in a large skillet over medium-high heat, oil should be about 1/2 inch deep. Place chicken cutlets in oil and fry on each side until brown, about 3 minutes per side.

Place chicken on a baking sheet and spoon sauce over each piece.

Top with mozzarella and Parmesan cheese.

Bake for 10-15 minutes or until cheese is browned.

Golden Nuggets (Caramel Puffed Corn)

This recipe is one that was passed down from a friend. In our family it has been nicknamed "Crack" because it is quite addictive. When making this treat is helpful to have an extra pair of hands helping you in the kitchen.

Ingredients:

2 Sticks of Butter

2 Cups of Light Brown Sugar

1/2 Cup of Karo Syrup

1/2 Tsp. of Baking Soda

1 Tsp. of Vanilla

1 Bag (10 oz.) of Butter Flavored Corn Puffs

Directions:

Preheat the oven to 250*. Empty puffed corn into a lightly greased large mixing bowl. Melt butter in a 2 qt. saucepan. Stir in Karo and light brown sugar. Once the mixture has come to a roiling boil, continue to boil for 5 minutes on medium-high heat. DO NOT STIR!! Remove from heat and stir in the baking soda and vanilla. Slowly pour the mixture over the puffed corn while stirring. (This is where it becomes helpful to have an extra pair of hands.) Make sure that the puffed corn is coated evenly then pour onto two lightly greased baking sheets. Bake in the oven for 1 hour, stirring every 15 minutes. Remove from oven, pour on wax paper, break apart and enjoy!

Tips: We normally find our puffed corn around Halloween and at stores like Big Lots, Dollar Store,etc.