Easy Chicken Enchiladas

I like when the grocery store has little recipe cards out, I pick them all up and sort through them later and get a lot of inspiration from them, especially when I'm at the store looking for something to jump out at me to make for dinner.

Some nights you just don't have time to make a huge meal, and this is an easy answer, taking no time at all to toss together. I changed a couple things in here. I had the hubby BBQ some chicken for me and I just chopped that up and added it in there. I don't like olives and green onions so I sprinkled the green onions on top for the hubby instead of mixing them all in.

Today's the last day to enter the giveaway so click the Giveaway Tab above for more details, winner will be announced on Monday!

Chicken Enchiladas

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1 can (10.75 oz) condensed cream of chicken soup
1 can (8 oz) creamed corn
1/2 cup chopped green onion
3 tablespoons taco or fajita seasoning mix
2 cans (5 oz each) premium chunk chicken or 3 chicken breast
1/2 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese; divided
1/2 cup rip olives, sliced - optional
12 flour tortillas

Mix first 8 ingredients together using only 1/2 of the cheese.

Spread about 1/2 cup of chicken mixture on each tortilla, roll up and place in 11x7x1.5 inch baking dish. Repeat.

Pour mixture on top of tortillas and top with remaining cheese and olives.

Microwave on high 10-12 minutes, or bake at 350 degrees for 15-20 minutes or until heated through.

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream

So how do you like the new blog look? I'm finally up with the times on having a button and a less cluttered blog. I feel more organized now! Since I turned 30 this year I've made a lot of changes in my life, re-evaluating who my true friends are and doing more for others instead of myself, and seeing the real things in life that's important to me. Having the oppurtunity to change the blog up has been another stepping stone in renewing myself. So a special thank you goes to Cristin at Creative Creations by Cristin. Stop over and check out her blog because she's currently giving away free make-overs, but hurry the deal ends July 31st.

Get ready for the most amazing, delicious, mouth-watering, oh so yummyiest (is that a word?) cupcakes you will ever eat!! That is if you like Tres Leche and coconut. These are a little time consuming, but once you have the componinets made it takes no time to assemble. I would make the dulce de leche ahead of time as well as combining the injection liquid that way you are ready to roll once you bake the cupcakes. I had some in the fridge for a couple of days and they held up amazing and didn't get all soggy and melt down. Lori is a fellow cooking contester and this recipe landed her a spot on The Ultimate Recipe Showdown in 2008, after tasting these I can see why! The only thing is the cake mix makes 12 large cupcakes, but all the other items make enough to fill and cover 24 cupcakes. I made one batch of cupcakes at the begining of the week and then made another 12 cupcakes later in the week and they turned out perfect!

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
(Adapted from Lorie at Rice and Beans and other fine things)

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2 (14-ounce) cans sweetened condensed milk, divided
1 (18.25-ounce) box yellow cake mix
Ingredients to make the cake
1 teaspoon coconut extract
1 (12-ounce) can evaporated milk
1 (13.5 ounce) can coconut milk (not cream of coconut)
2 sticks butter, softened to room temperature
3 cups powdered sugar
About 1 cup shredded, flaked coconut, toasted

1. Preheat oven to 425 degrees.

To make the dulce de leche: pour 1 can of the sweetened condensed milk in a glass pie plate or similar size glass casserole dish; cover with foil.

Place the pie plate in a large roasting pan where it can sit flat.

Pour hot water into the roasting pan to a depth of about halfway up the pie plate.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until caramel colored.

Let cool completely. The dulce de leche will be thick, but this is okay. It will blend into the frosting perfectly.

2. Mix up cake according to package directions using recommended ingredients and adding 1 teaspoon coconut extract to the batter.

Pour into paper lined cupcake pans filling about 3/4 full.

Bake according to package directions.

3. While cupcakes are baking, whisk together the remaining can of sweetened condensed milk, the evaporated milk, and the coconut milk.

When cupcakes come out of the oven, inject each of them with the milk mixture using an injection needle and about 1/2 to 3/4 ounce in each cupcake.

Cool completely before frosting. Meanwhile, toast coconut.

4. To make the frosting, beat the butter on high speed until light and fluffy. Add the dulce de leche and beat until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth and light and fluffy.

5. Frost cupcakes generously with frosting, then sprinkle with toasted coconut.

Keep refrigerated.

Enchilada Dip

Good Monday morning to everyone! I hope you had a wonderful weekend. We had some family over to swim on Saturday and then what we thought was an afternoon flair up turned into heavy rain and hail. This weather is crazy I tell you! At least it cooled it off some. Sunday was a beautiful day. We got to relax a little and enjoy the nice clear skies.

Oh I have some big news....I'm so excited you'll be seeing some big changes to my blog this week!! I'm finally getting a makeover and from what I've seen so far I can't wait to see the final product.

I've held onto this recipe for a year and a half now and keep telling myself I'm gonna make it for the next party then I never do because my friends request the same stuff over and over again. (You know who you are out there!) It's like kids you give in just to make sure everyone's a happy camper. Anyway I took the plunge and made it for 4th of July and let me tell you it was a huge hit! Insert happy dance! I love when things you're unsure about turn out to be a big success.

Enchilada Dip
(Adapted from Love At First Bite)

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1 large 13 oz. bag Doritos
2 Tbsp. onion, grated
10 oz. can chili with beans
10-15 oz. can enchilada sauce
8 oz. can tomato sauce
1 and 1/2 cups shredded Cheddar cheese

Topping ingredients:
2 cups Doritos, crushed
1/2 cup shredded Cheddar cheese
1 and 1/4 cups sour cream

1. Preheat oven to 375 degrees F.

2. Crumble 6 cups Doritos into a large mixing bowl. Add the onion, the chili, the enchilada sauce, tomato sauce, and 1 and 1/2 cups of the Cheddar cheese to the crumbled Doritos.

Stir with a rubber spatula to combine.

Place mixture into an 8.5 x 11-inch oven proof casserole dish. Bake for 20 minutes.

3. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or a rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the Cheddar cheese. Bake for another 5 minutes and serve warm.

Stuffed Peppers

I've been on the hunt for some new casserole dishes to make for my hubby to take to work and thought I would try something different that's not so casseroleish. (Is that a word?) Anyway, he likes stuffed peppers and liked the filling until he ate the whole pepper all together. His comment was that it just tasted bland. I'm glad I added the seasoning I did, but next time I think I would add a lot more. You have to remember that the rice will suck a little of the spice out so maybe go a little heavy handed or cut down on the amount of rice because it seemed like a bit much.

There's a great tip listed in the book I marked where the change would be below with a ** the tip is: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15.

Don't forget to enter the current giveaway....click HERE for details.

Uncle Wilson's Stuffed Bell Peppers
(Adapted from Home Cooking with Trisha Yearwood)
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6 large red or green bell peppers (I used Poblano Peppers)
2 1/2 cups long grain white rice
2 pounds lean ground beef
1/2 medium size sweet onion, such as Vidalia, diced
2 garlic cloves, finely chopped
1 (14.5 ounce) can diced tomatoes, with their juices
1 (10 ounce) can Rotel diced tomatoes and green chilies
16 ounces sharp Cheddar cheese, grated (about 4 cups)
1/2 teaspoon pepper
1 teaspoon salt
I also added the following seasonings: cumin, red pepper flakes, cayenne pepper and Mrs. Dash)

Preheat oven to 400 degrees F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs, Set aside.

In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic.

Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat.

In a large bowl, combine the ground beef, rice, tomatoes, pepper and salt and mix until blended.

I went ahead and took the advice of the tip in cooking the peppers to cut down on the cooking time.

In a 9x13x2 inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves.

Cover the pan with aluminum foil and bake for 40 minutes**. Remove the foil and sprinkle the cheese on top.

Return the pan to the oven uncovered, for about 5 minutes, until cheese melts.