28 November 2012

A year later... still cooking!

Well, hello there!

Haven't been around for a while.  I miss writing - I miss having an outlet to be snarky, silly, rambling - and well, not really caring who reads because I know my mom will.  :)  Regardless, I felt like it was time for Easley Park to have an updated look and to be dusted back off.  So, here we go.  Back to blabber some more!  :) 

What do you write when you are christening a blog update?  Especially one that has been coming for - nearly a year?  How about food or kids?  Which brings me to today.  Tonights dinner was a success - or so I considered it.  J ate more than three bites on her own {she's over three now - and well, a bit strong willed} {HEY - I'm being nice - remember that I haven't written in a long time?!}  Well, I thought I would share my dinner with you.  Because - I can't believe how EASY the core part of this is!  It's nuts easy....  So here's our dinner - Green Chili Enchiladas!  

There are a number of green chili enchilada recipes floating on pintrest.  Most look similar to me - and probably taste similar.  Several suggest using a rotisserie chicken.  Well, we didn't have one - and living in our tiny town - it's not a five minute drive to go get one.  Entering option number TWO!  Easy crock pot shredded chicken.  This is good for SO many meals.  From chicken tacos, to the base for taco soup, to the chicken enchiladas we had tonight!  YUM!

Here it is:  

Shredded Chicken 
{originally for shredded Taco's}

  • One pack of chicken
  • Once jar of Salsa {I usually make my own right before I make this, today I was lazy - it tasted just the same and yummy!} 
  • 1/2 pack of taco seasoning.  

  • Place Salsa in Crock Pot.  Place Chicken on top.  Sprinkle taco seasoning over chicken.  
  • Cook on high for around four {4} hours.  
  • It is done when it shreds easily with a fork!  Try NOT to eat it from the Crock Pot.  
  • (Obligatory warning...  Don't be dumb.  Raw chicken isn't good for you.  It also needs to cook quick enough to NOT spread bacteria.  Act responsibly and don't get sick...
We do this basic recipe regularly!  This is the link to the original blog posting about this.  {http://pinterest.com/pin/100486635405935283/}There is an amazing soup below to use up left over chicken.  BUT tonight we wanted enchiladas.  Well, over at the Joyful Mama she whips up a mean chicken enchilada.  My girls love them - I just like to turn up the heat a little bit more.  

Here is the Enchilada Recipe.  I made a few adjustments - and am still playing with making it a bit MORE spicy.  But right now the kids love it - and so does Brad.  

Chicken Enchilada's
  • 10 corn taco shells
  • 2 cups cooked, shredded chicken {I use the above crock pot chicken here!}
  • 2 cups shredded Monterey Jack cheese {OR whichever cheese I have on hand!} 
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Place a bit of chicken and some cheese in each tortilla. Roll up in tortillas and place in   pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
7. Top with chopped tomatoes. 

Much thanks to the Joyfull-Momma's Blog for this yummy dish! Here is the original blog posting: http://pinterest.com/pin/100486635407265051/