Friday, March 7, 2008

Recipe Swap!

What fun! Lysa TerKeurst of Proverbs 31 Ministries is hosting a Recipe Swap & Hop today. If you are like I am (and she's apparently in the same boat as well), dinner time can easily turn into the same-ol'-same-ol' three or 4 stand-bys.

With my sister coming in, I was desperate to find something new. I found a fantastic Chicken Enchilada Casserole Recipe in my All-New Complete Cooking Light Cookbook. I tweaked it a bit, however, and it was a hit. It's really simple, and much faster than rolling enchiladas.

Since it's Light, you can guiltlessly enjoy the ridiculously easy Fudge Cookies that follow. A gal's gotta have her priorities, right?! These are always devoured wherever I take them, and folks beg for the recipe.

CHICKEN ENCHILADA CASSEROLE

1 garlic clove, minced
1/2 - 1 c. chopped onion
1 1/3 c. fat-free, less-sodium chicken broth
1 can Rotel Original diced tomatoes with green chiles
1 c. fat-free sour cream (I used light)
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 (10 1/2 oz) condensed fat-free cream of chicken soup
Cooking Spray/small amount of cooking oil
24 (6-inch) corn tortillas
4 c. shredded cooked chicken breast (I used 4 breasts)
2 c. finely shredded sharp Cheddar cheese

Preheat oven to 350. Saute onion and garlic in large saucepan in oil (or cooking spray) until soft. Add next 7 ingredients (thru soup), stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 c. soup mixture in a 13 x 9 baking dish coated with cooking spray. Arrange 6 tortillas over soup mixture, top with 1 c. chicken and then 1/2 c. cheese. Repeat layers 3 times, ending with cheese. Spread remaining soup mixture over cheese. (NOTE: Soup mixture will seem scant and you will think this will be a dry dish, but it will spread and get nice and creamy when it cooks.)

Bake at 350 for 30 minutes or until bubbly. Makes 12 servings.


FUDGE COOKIES

Melt: 12 oz. semi-sweet chocolate chips
Add: 1 can sweetened condensed milk
Stir in: 1 c. flour, 1 teaspoon vanilla, 3 Tablespoons melted butter or margarine.
Drop by small globs onto greased & flour (or parchment-lineed) cookie sheet. Bake at 350 for 5 to 8 minutes until set.

Enjoy!!

Be sure to go to Lysa's site for more recipes!

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6 comments:

Bobbie said...

Those fudge cookies sound really good and easy. Thanks!

the160acrewoods said...

okay how did you know I was looking for an enchillada recipe??? I Lovvvvvvvvveeeeeeeeeeeeeeeee that and had it a while back and wanted to get the recipe for it!
and i love your head blog verse! it's wonderful!
Thanks for hosting a fun party!
God Bless!

Jen said...

Hi Linda!

I'm definitely gonna try those delicious sounding fudge cookies!

And it's pretty funny, but I have an almost identical enchilada casserole recipe BUT mine calls for burger & spinach instead of chicken & cream of chix soup. I'm gonna have to give the chicken one a try!

Thanks for sharing! And thanks for stopping by my blog. :)

Angela @ Refresh My Soul Blog said...

Linda,
That is a good alternative recipe for the enchilada's! I also was drawn to the fudge cookie recipe! YUM!
Blessings,
Angela

Sprittibee said...

And since I know you are a Texan, I might try that cassserole! ;) I also have a food blog called Gathering Manna on blogger. ;)

Nice to meet you!

Macromoments said...

Linda,
I'm here to tell the world that this Chicken Enchiladas recipe is GOOD! (The only thing I substituted was a small can of diced green chiles for the spicier Rotel tomatoes). YUM.

Thanks!