Tuesday Tip! Put It On the Menu!

It is the return of the Tuesday Tip!

If you know me well, you know that I'm not much of a chef. I've got a couple of recipes that I've mastered and have therefore claimed as my "specialties," but, really, my kitchen skills are limited. In fact, next week my parents and my sister will be coming up for Thanksgiving, and as the holiday hostess, I've made RESERVATIONS for Thanksgiving dinner at Claimjumper! Yes, we are having Thanksgiving dinner at a restaurant, and we all feel pretty good about it!

Anyway, back to my inadequacies in the kitchen... every so often I get inspired to try a new recipe and see if I can "wow" my critics, Devon and Joseph. If they like what they taste, they exclaim, "put it on the menu!", meaning that if we were to ever open a restaurant (which we won't), this dish would be a featured item.

So, I've recently tried 3 delicious new recipes: Creamy Potato Soup (thanks Sadina!), Chicken Enchiladas, and tonight we have homemade chili cooking in the crock pot (thanks Andrea!).

Yum, yum, and yum!!! Put them all on the menu!

My Tuesday Tip is the recipe for the Easy Chicken & Cheese Enchiladas:

1 can condensed cream of chicken soup

1/2 cup sour cream

1 cup salsa

2 tsp. chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6"), warmed

1 small tomato, chopped

1 green onion, sliced

1. Stir the soup, sour cream, salsa and chili powder in a medium bowl.


2. Stir 1 cup of this mixture, chicken and cheese in a large bowl.


3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11x8" shallow baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish with foil.


4. Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

Enjoy the enchiladas, and enjoy this cute picture of my peeps :)