Chicken Enchilada Lasagna

Okay so this is kind of like Sheri's enchilada dish. I found this recipe and we fell in love with it! I love enchiladas with corn tortillas but they are such a pain! This has a twist with the topping, and is an awesome twist on enchiladas!!

1 (10oz) can enchilada sauce
1/2 cup salsa
4 cooked chicken breasts, cubed
1/2 cup sour cream
1/2 cup sliced green onions
2 T taco seasoning mix
8 corn tortillas, cut in half
2 cups shredded Colby-Monterey Jack cheese
2 cups tortilla chips
1 large tomato, chopped
2 T sliced olives
Fresh cilantro if desired

Heat oven to 375'. Spray 13x9 glass baking dish with cooking spray. In a small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In a large bowl, mix remaining enchilada mixture, chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.

Spoon reserved 1/4 cup enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat Layers. Cover with foil.

Bake 30 -35 minutes. Remove from oven and layer tortilla chips, tomato, olives, remaining 1/4 cup green onions, and remaining 2/3 cup cheese over top of casserole. Bake uncovered for 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro.

I was in a hurry to make dinner the other night. I had already cooked chicken to make enchiladas, but i really didn't want to take the time to roll them and cook them. Then i noticed this recipe on the enchilada sauce can. It was so fast and easy and we all thought it was tastey.

8 corn tortillas
1 can enchilada sauce
1 cup cheese
cooked, shredded chicken

In a large skillet tear the totillas into bite size pieces and cook for 3-5 minutes. Add chicken and sauce. Cook about another 3 minutes. Add cheese, stir until cheese is melted and enjoy!

Tamale Pie

This is a super quick yummy winter dish! It's become one of our staple meals with all the cold weather!! Enjoy:)

Filling:

1 1/2 lbs. ground beef

1/2 t chili powder

1/2 t ground cumin

1/4 t salt

1/2 bell pepper, chopped

16 oz. salsa

Brown ground beef. Drain and return to skillet. Add the rest of filling ingredients and keep warm while you make the crust.

Crust:

1 1/2 cups flour

1 cup yellow corn meal

1/4-1/3 cup sugar

1 T baking powder

1/2 t salt

1 1/4 cup milk

2 eggs

1/4 cup oil

1 cup shredded cheddar cheese

To make the crust combine all dry ingredients in a medium size bowl. Then add milk, eggs and oil. Stir until combined, then fold in cheese.

Put half of the crust in the bottom of a pie or bundt pan. Place filling on crust and top with remaining crust. Bake in a 375' oven for 35-40 minutes, until top is golden brown. Serve with sour cream.

Going Fishin'

Austin decided to participate in his school's "Healthy Snack" contest. The 4th and 5th graders all had to come up with a healthy snack and turn in the recipe. The winner will get to make it for their class...or something:) It had to be a kid-friendly prep snack and this is what Austin chose...

8 rice cakes (lake)
1 8oz cream cheese, softened (water)
2 cups goldfish crackers
8 celery stalks, cut in half (fishing pole)
4 drops blue food coloring

To make, mix the food coloring and the cream cheese until well blended and water like color. Spread enough cream cheese on each rice cake to cover. Place 8-10 goldfish on each rice cake. Serve each "lake" with two "fishing poles" and enjoy fishing!!!!

I will let you know if Austin wins...he is so excited, it's hard to explain to him how many kids have entered, and the actual reality of him winning... Love him!!

Stuffed Cherry Tomatoes

I saw this on Noggin (Layni loves Dora!) and we tried it a few weeks ago. The kids loved helping and thought the sprinkles were great! They used candy sprinkles, I put a little seasoned salt on mine to add a little flavor and color. And, Austin liked mine better:) You can pretty much use anything to top it...

Cherry or Grape Tomatoes
Cottage Cheese
Sprinkles (any will do)

Cut the tomatoes in half and scoop out the seeds and juice. Put some cottage cheese in the tomatoes and top with sprinkles!

Chicken Tenders and Potato Skins

For the chicken, you can use either breast or tenders (tenders are easier).
Cut the chicken up into bite size pieces (or you can leave tenders whole).
I use the oven fry (kind of like shake and bake) because it stays crunchier.
Make the chicken according to the oven fry package.
Serve with bbq sauce, ranch or ketchup, whichever your kids like!

For the potatoes, bake them for an hour, until they are tender.
Let them cool until you can handle them.
Cut them in half and scoop about 1/4 of the potato out of each potato.
Then put a little shredded cheese, some bacon bits, and top with a little more cheese.
But back in the oven on broil and cook until the cheese is melted.
These are really good with a little sour cream or ranch dip.
My kids love anything they can dip:)

Meal time

Help! I am in a total dinner rut. Time for some new ideas ladies. What vegetables do you serve to your kids?