Tuesday, August 12, 2008


First off.....I know it has been awhile. School is about to begin and I have been pretty busy with stuff.....it'll probably be about a week before I post another "regular" entry.

As far as recipes...I have been asked, quite a bit, if these are "my" recipes. I guess mine versus Betty Crocker. ;) I'm flattered by the question as they seem to be enjoyed.

The basic recipe is not mine (for the most part.) I will get a recipe, but then I make changes. So in that respect, it's mine, but I didn't create the recipe idea, does that make sense? Some are recipes that I have and don't know from where. Some are MINE....meaning nobody told me what to do, I just did stuff until I liked it.

The Charro Beans are MINE. Granted, you can probably find the same, or very nearly same, recipe. But, I didn't get it from someone....I just did it.

This following recipe is mine. There are many out there, I'm sure, that are similar. But this is one that I pulled out of my own noggin. HOPE YOU ENJOY!



1 deboned chicken; (I either boil a whole bird and debone it, or buy a rotisserie and debone it. When in a SERIOUS hurry, I buy/use precooked cubed chicken breast.)

1 green pepper, diced
1 onion, diced
2 tsp butter
1 pound Velveeta, cubed
1 small can milk
1 can Rotel

flour tortillas
grated cheese

Have chicken ready (deboned and cut into bite-sized pieces.)

In pan, melt butter. Saute onion and pepper until tender.
add the Velveeta, milk and Rotel. You need to stir pretty consistently as the milk will scorch if you let it sit long.

Make sure everything is melted and there are no chunks of cheese.

Remove from heat. Stir in chicken pieces.

In a 9 x 13 casserole sprayed with Pam, layer some bite sized pieces of flour tortillas. (do not make a SOLID layer of tortillas...the sauce needs to get under a little bit. Otherwise the tortillas will bake to a solid, tough mess.) (and no...I don't roll the chicken enchiladas...only the beef.)

Pour half the cheese/chicken mixture over the tortillas.

Repeat tortilla then cheese/chicken mixture layers.

Top with grated cheese. I do not recommend cheddar, as it is a bit too greasy for this dish. I would recommend colby jack.


Lisa@BlessedwithGrace said...

Oh my gosh, oh my gosh, oh my gosh!!! Can you tell how excited I am about this recipe? This looks SO good and yet so easy. I made our charro beans and they were great. Now I will HAVE to make the chicken enchiladas!

Anonymous said...

I am going to come and live with you!

Alicia @ refinedisaiah648.blogspot.com said...

This looks absolutely delicious, now if only you could do tasters via blogging!!! When you get that part set up let me know, would ya?! LOL I am definitely saving this to my reciper folder!!

Alicia @ refinedisaiah648.blogspot.com said...

Oh and can I just say, thats a scary thought that Christmas is in 19 weeks!! I better get started soon, I am normally an early shopper!

A happy heart at home said...

Thank you for your comment on my blog! I hope you have a great week.


Lisa@BlessedwithGrace said...

Hey girl, I am back to tell you I have a little something posted for you on my blog.

Anonymous said...

Those look delicious! My parents are coming in town this weekend and I think I will attempt to make these.

Theresa said...

We are definitely going to try this recipe. They look great! I love getting new dinner ideas from others....I seem to always do the same ole' stuff over and over and well...it gets boring! Thanks a bunch!

Mary W. said...

Oh these look good.