A Couple of Recipes

The other night I made a Mexican Fiesta which included Beef Enchilada, Chicken Enchiladas, Tacos, Homemade Refried Beans, Rice, and Apple Enchiladas for dessert.  I posted this on facebook and had some request for the recipes so here are the ones that were not on the blog already. 

  I was going to take pictures of them the other night but I forgot so no pictures this time.  Sorry! :)

 

Chicken Enchiladas

2 chicken breast – cooked and shredded

1 package taco seasoning

Shredded cheese

10 medium flour tortillas

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1 can cream of chicken (can use cream of mushroom)

1 cup sour cream

1/2 cup milk

1/2 tablespoon ground cumin

Shredded Cheese

Take your shredded chicken and put into a ziplock bag with taco seasoning and shake to cover chicken.  Let sit in a refrigerator overnight if your able to plan ahead.

Heat chicken in a skillet while mixing your sauce. 

Mix your cream of chicken, sour cream, and cumin together in bowl.  Add a little less than half of the mixture to your chicken in skillet.

Add a handful of cheese to the chicken and stir together until warmed.

Spray a 9x13 dish with cooking spray.  Spoon chicken mixture into tortillas, roll, and place into pan.

Add milk to the remaining soup mixture, stir well, and pour over rolled enchiladas.

Sprinkle with cheese and cook for 25 minutes in a 350 degree oven.  Serve!

(Sometimes I double to sauce for the enchiladas)

 

Apple Enchiladas with Vanilla Ice Cream

! can apple pie filling

6 medium flour tortillas

1 tsp cinnamon

1/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/2 cup water

Heat oven to 350 degrees and grease a 9x13 pan.

Spoon apple pie filling into tortillas.  Roll and place into pan.

Mix cinnamon, butter, sugar, brown sugar, and water together in a saucepan  and bring to a boil.

Pour over rolled tortillas and let set for 30 minutes.

Bake for 20 minutes.

Serve with ice cream and enjoy!!!

(I double the sauce on these to allow for more sauce to spoon over ice cream…yummy!)