Stacked Enchiladas

I can't believe that I haven't posted this recipe before now. It is amazing. Don't let reading the recipe of seemingly normal ingredients fool you. Somehow all of those ingredients magically combine for this amazing flavor. Thanks Kristin for passing this on. I love it so much and now I even have a casserole dish specifically for this recipe.

Ingredients:

6 Corn tortillas

2 1/2 cups grated cheddar cheese

1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)

2 cups cooked chicken pieces

1 cup sour cream

1/4 c chopped green onions

1 tsp. cumin

Instructions:

Combine sour cream and cumin. Add chicken and green onions and set aside. Dip 1 tortilla into enchilada sauce - don't drain excess. Place tortilla in round casserole dish. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese. Repeat layers. Before adding last cheese, pour any remaining enchilada sauce over all. Top with cheese. Bake at 350 for 40 minutes.

Manna from Heaven

This recipe is from my sister's friend who blogs here: 

http://clawsonlive.blogspot.com/2010/02/home-run.html When I told my sister I was making a recipe from her friends blog she said it would definitely be good and boy she was right! This is delicious and will be a permanent family favorite. Due to some time restraints I made it in the crock pot and it was delicious. 

Butter Chicken (AKA Manna From Heaven)

from The Pioneer Woman (I changed just a few little things)

8 pieces Boneless, Skinless Chicken Breasts

5 cloves Garlic, Minced

1 teaspoon Salt

1 teaspoons Black Pepper

1 teaspoons Cayenne Pepper

1/2 teaspoons Ground Coriander

1/2 teaspoons Cumin

1/2 teaspoons Cardamom

1/2 teaspoon Garam Masala (Indian spice- if you don't have it leave it out.)

1 whole Lime, Juiced

2 Tablespoons Olive Oil

1 whole Onion, Diced

¼ cups Butter

1 can (14.5 Oz. Can) Tomato Sauce

1 can (14.5 Oz. Can) Petite Diced Tomatoes

1/4 c. sugar

1 cup Whipping Cream

1 bunch Chopped Cilantro, to taste

Rice any kind you like.

Preparation Instructions

Combine first 11 ingredients in a large ziploc, squish around until everything is even and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I've read you can use yogurt or half and half too.) and cilantro just before serving over rice.

(add the sugar at the end)

Kacie's Chicken Soup

Kacie made this for us last week when we were visiting them in Utah and it was so good I couldn't wait to get home and make it. It's actually in my crockpot right now. I forgot to reduce the amount of water though, so mine won't be quite as thick....next time:)

Chicken soup:
5 carrots chopped
5 celery stalks chopped
1 onion chopped
one box Uncle Bens "Long Grain and Wild Rice" packet (including seasoning)
2 cups cooked and shredded chicken (I used two cooked canned chicken cans from Sam's club)
4 cups chicken broth or stock
4 cups water
1 can cream of chicken soup

Put everything in the crock pot on high for 4-6 hours. I usually add the rice during the last 2-3 hours because I dont like it to be too soft. Also, you may want to add more or less water depending on how you thick you like the soup. I like it thick so I use less.