Chicken Enchiladas

Unlike most of my recipes that I post here, this one is relatively good for you and delicious as well. You don't need loads of creams soups and cream cheese to get tasty enchiladas. I got it several years ago from this lovely lady and it is a favorite at our house. Didn't I tell you I poach recipes?

Preheat the oven to 350 and lightly coat your 9x13 baking dish with cooking spray.

1 lb of chicken breasts - Boil for about 15 minutes and then shred. Or I usually just use canned chicken and shred.
4 green onions, sliced
2 Tb cilantro, chopped (more is always better in my opinion)
1 jalapeno, seeded and minced

Lightly coat a skillet, saute the onions, cilantro and jalapeno. Add the chicken and cook for a few minutes.

3 (10 oz) cans of green enchilada sauce - I love this sauce! It is so much better than the Old El Paso like brands. It is a lot thicker.
Add one can to the chicken mixture and heat.



8 corn tortillas - I use the Costco ones that you cook yourself. But you can use the pre-cooked ones, just make sure you warm them first before you roll them

Add the chicken mixture into the tortillas, roll up and place in your casserole dish. I usually spray it with Pam and then dump some of my leftover sauce on the bottom first.

When you are done rolling, dump the rest of the sauce on top and add some cheese.

Bake 350 until bubbly.

Top with salsa, tomatoes, lettuce, olives etc. You know what is best!

Giant Cinnamon Rolls

I got this recipe years ago from a lady I worked with at a nursing facility. At some point we started making these rolls every General Conference Sunday. It has since become a tradition and we always give some away. I am embarrassed to tell you how many sticks of butter are in this, but let me tell you it is so worth it! Read on to find out how many miles you will have to run to work these babies off your hips.

8 to 8 1/2 c. all purpose flour
2 c. warm milk (105-115)
2/3 c. sugar
1 t. salt
2 T. yeast
3 large eggs, lightly beaten
1 c. butter, softened

Filling - We like lots of sweet in our rolls, so we usually double the sugar and cinnamon
1/2 c. packed brown sugar
1 stick butter, softened (yes, this makes 3 so far)
3/4 t. cinnamon

Cream Cheese Frosting
8 oz cream cheese softened
1 stick butter (yes that makes a total of 4 sticks of butter in this recipe!)
1 t. vanilla
3-4 c. powered sugar

Combine 2 c. of the flour, milk, sugar, salt and yeast in a large bowl; mix well. Add eggs and butter. Stir in as much of the remaining flour as needed to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough, adding flour as needed, until smooth and elastic (5-8 minutes).

Transfer to a large greased bowl; turn to coat both sides. Cover with towel and allow to rise until double in volume, about 1 hour.

Punch dough down with fist, knead about 10 times and allow to rest 10 minutes under a towel. Roll out dough to 24x15 inch rectangle.

For filling combine brown sugar, butter, cinnamon in small bowl; stir well. Spread onto dough to within 1 inch of edges. Roll up tightly lengthwise, pinching edges together to seal. Cut into 16 slices (I use dental floss to cut them). Place rolls onto greased baking pans. Cover with towel; let rise until double, about 30 minutes.

Heat oven to 375. Bake until golden brown; 20 minutes or so. Let cool slightly.

For frosting mix together ingredients until smooth. Drizzle over rolls.

Enjoy and then go do a few laps around your yard.