Tasty and Easy, But Like You Slaved All Day!

We all love those great dishes for dinner that seem like we've done something impressive! These enchilada's are perfectly impressive! You can make the pans in advance and cook them up later, or cook right after assembly. Better yet, if you want to assemble them in a foil pan and cover well, they even freeze great!

Chicken Enchiladas

1 large can (24-28oz) of  La Victoria mild green enchilada sauce
4 1/2 cups shredded cheese
4 cups shredded chicken (approximately 4-5 chicken breasts)
12 flour tortilla 9" size

Cook and shred chicken. Pour half of the sauce in a 9x13 pan. Assemble enchiladas with 1/3 cup chicken and 1/3 cup cheese in each tortilla. place in pan. Pour remaining sauce on top of enchilada. Top with remaining shredded cheese. Bake on 350 until heated all the way through. About 25 minutes. Serve with rice, re-fried beans, and salad. 


1.First you want to boil your chicken breasts, and shred! A great kitchen secret for those of us that have a Kitchen Aid, after boiling toss the chicken into you mixer. Use the flat paddle attachment, and mix for about a minute! Boom! beautifully shredded chicken every time.

Boiled Chicken 

Shredded chicken on speed 2

2.Next secret for this recipe is in the sauce. We have tried a lot of sauces, even have made our own. However, we have come to the conclusion that this one is best. We buy the La victoria mild green sauce. This is one of the few recipes that I pay attention to the brand and not just buy what's the best price. Pour about half of the sauce in the bottom of your 9x13 pan.

3.Now you are ready to start assembling the enchiladas. The best mix is equal parts of meat and chicken. One third cup of each fits perfect into these shells.

4.Once you learn how, rolling them is simple. I tuck each of the ends in. Next, fold over just shy of being in half. Tuck top of tortilla under in the inside and then roll tightly. Place them seam side down in your 9x13 pan. This lets everything stay inside your enchilada, instead of melting out. 

5. Pour remaining sauce over top of enchiladas, and sprinkle with remaining cheese! That's it! Bake until hot all the way through. 

Serve it up and enjoy! 

homemade re-fried beans, Brazilian seasoned rice, salad, and chicken enchilada

The Perfect Ingredient for Fall

Fall brings forth a certain feel of good times coming to an end. But then the thought of putting on a hoodie and heading out to a local football game with a cup of hot cocoa makes the end of summer a bit more bearable.

A USA Today article, "There are too many pumpkin-flavored things," it says that the only things that pumpkin should be used for is pie and jack o'lanterns. But I wholeheartedly disagree, which is why I want to post my favorite pumpkin recipe.

Pumpkin Chocolate Chip Bars
2 eggs
1 2/3 cups sugar
1 cup oil
15 oz can of pumpkin
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
2 cups flour
1 cup mini chocolate chips

Step one: Preheat the oven to 350 degrees.

Step two: Cream the eggs and sugar.

Step three: Add the oil and pumpkin and mix together.

Step four: Add the baking powder, cinnamon, and baking soda and mix thoroughly.

Step five: Mix the flour in, one cup at a time.

Step six: Mix in the mini chocolate chips.

Step seven: Spread into a greased 10 by 14 inch jelly roll pan.

Step eight: Bake for 25 to 30 minutes.

The best part about this recipe is the cream cheese frosting. Not only is it good on this, but can make a great fruit dip, as well.

Cream Cheese Frosting

8 oz cream cheese 
1/2 cup real butter
1 tsp vanilla
2 1/2 cups powdered sugar

Step one: Combine the cream cheese, butter, and vanilla until smooth and creamy.

Step two: Add 1 1/2 cups powdered sugar and mix.

Step three: Add remaining cup of powdered sugar until mixture is again, smooth and creamy.

Please ensure that pumpkin bars are completely cooled before frosting is spread. Since there is no thing as too much chocolate, I also top the frosting off with a few more mini chocolate chips.

Every time I make this recipe and share with my friends and family they always want more. I've been known around the neighborhood as the 'Pumpkin Crack' dealer.
With Love,
Shannon