Friday, July 13, 2007

Jenny Fugler's Chicken Enchiladas

I have a yummy recipe I want to share because it was so easy and SO yummy! A kinda different version of Chicken Enchiladas:

1 T butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz) can diced green chilies (I didn't have any, so I just used 1/2 t. chili powder)
1 (10.75 oz) can of condensed cream of mushroom soup
1/2 c. sour cream
1 1/2 c. cubed cooked chicken breast meat
1 c. shredded Cheddar cheese, divided
6 (12 in.) flour tortillas (I was only able to fit it into 4)
1/4 c. milk

1. Preheat oven to 350 degrees. Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3-4 minutes). Add the garlic powder, then stir in the green chilies, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 c. of shredded Cheddar cheese. Stir together.
3. Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 c. cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.

Enjoy!! It is so creamy and delicious! I only made four of these, but I'm sure you could double it for double the fun!

check out Jenny's Blog at

Sunday, July 1, 2007

Spicy Turkey Minestrone

1 Tbsp. olive oil
2 cups carrots, sliced
2 cups potatoes, diced
2 cups celery, sliced
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin (this is spicy, put less for a milder soup)
9 cups of chicken broth
1 1/2 cups uncooked macaroni (substitute your favorite pasta)
1 cup canned white kidney beans, drained
1 (14.5 oz) can of diced tomatoes
2 cups of cooked turkey, diced (or chicken)

Heat oil to medium high in a heavy pot; saute carrots, potatoes, and celery for a few minutes until hot. Add broth, salt, pepper and cumin and bring to a boil. Stir in macaroni, beans and tomatoes; boil until pasta is almost tender. Add turkey and cook until turkey is heated through and pasta is tender.

Serves 6-8

I stole this recipe from Winn-Dixie and made a few modifications. Of all the soups I make, this one is Darin's favorite. I usually cut the recipe in half when I make it for just us.