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.


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.


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.


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

View blog reactions


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...

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

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...

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.