Chicken Enchiladas

Last night for dinner I made chicken enchiladas.  This is by far my favorite chicken enchiladas recipe.  If it didn’t take so long to make, I would definately make it more.  The best thing, their is always leftovers and it tastes just as good the next day.

So…. I thought I would share the recipe with you and let you try it with your family.


1 broiler-fryer chicken (about 3 pounds) cut into 8 pieces
1 large tomato, peeled, seeded, chopped (I used a can of already diced tomatoes)
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 1/2 cups heavy cream
12 corn tortillas (6-inch diameter)
2 cups shredded queso Chihuahua or Monterey Jack cheese

I always start by pulling the skin off the chicken.  You don’t want the skin anyway.  Add a little salt to the chicken for flavor.

Place chicken in single layer in 12-inch skillet.  Sprinkle with tomato, white onion, garlic, cumin and salt; add broth.  Bring to a boil over medium-high heat. 

Reduce heat.  Cover and simmer 1 hour or until chicken is tender.

At this point, you can just sit back and wait for the aroma to fill your kitchen.

Remove chicken from skillet with tongs, shaking off vegetable pieces.  Let stand until cool enough to handle.

Skim and discard fat from skillet.  Bring remaining broth mixture to a boil over medium-high heat.  Boil 4 to 8 minutes until mixture is reduced to 2 cups. 

Pour reduced broth mixture into 13×9 inch baking dish.

Remove and discard bones and any left over skin from chicken.  Using fingers, pull chicken into coarse shreds.

Preheat oven to 375*

Heat cream in medium skillet over medium heat to just below boiling; remove from heat.

Dip 1 tortilla in cream with tongs (I use fingers, it’s easier) a few seconds or until limp.  Remove, draining off excess cream. 

Spread about 3 tablespoons chicken down center of tortilla.

Roll up; place on sauce in baking dish.  Repeat with remaining tortillas, cream and chicken.  Pour any remaining cream over enchiladas.

Shred your cheese.

Sprinkle cheese over enchiladas.  Bake 25 to 30 minutes until sauce is bubbly and cheese is melted. 

I serve mine with just plain white rice.  I have a very picky eater so I can’t dare serve him anything with any flavoring. 

As you can tell, this recipe takes quite a while to prepare but it is worth every minute.  So, whenever your looking for a really good mexican meal at home, give this one a try.


A snow day in Atlanta…..

We woke up this morning to snow.  Lots of snow.  I’m not a huge fan of snow, but I put on my boots and went out to take pictures.  I took lots of pictures, which is one thing that I do like to do.

The kids are having a great time; no school and hubby couldn’t make it to work. 

Won’t be having dinner on my deck table anytime soon.

The dogs have been out playing in the snow all morning.

The birdfeeder and birdhouse have been abandoned.

The snow dog is loving it.

Six inches!!!

See!!  Six Inches!!

Just because it snowed doesn’t mean they won’t chase each other.

We have to use our skim boards that we use at the beach to slide in the snow.  Can’t find sleds anywhere.

Should have gotten one when we were in Ohio.

If you made it to the end, thanks for hanging in there.  I didn’t realize I had taken so many pictures.  No wonder my batteries died.


Peanut Butter Cupcakes

I’m so sorry I didn’t get this posted yesterday as promised but I was soooooo busy.  I’m sure your thinking “yea, right” but seriously, I was.

Now on to the good stuff.

I picked up a cookbook from the library called “The Happy Baker” by Erin Bolger.  You can check out her website, follow her on facebook, twitter and even subscribe to her newsletter here.  I found the recipe for these cupcakes inside among many other things I want to try.  If you have a library near you, and I’m sure most of you do, you should definately go check out this book.

Peanut Butter Cupcakes

2 cups all-purpose flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1 cup oil
1 cup milk
2 eggs, slightly beaten
1 tsp vanilla
1 cup hot water

1/2 cup butter, softened
1 cup peanut butter
3 tbsp (or more) hot water
2 cups confectioners’ sugar

Preheat oven to 350*
Line cupcake tins; the recipe says it makes 18 cupcakes, but I got more like 21.

In a large bowl, sift together dry ingredients.

Add oil, milk, vanilla, beaten eggs; blend well.
Stir in hot water, mix well.

Fill lined cupcake tins.  Bake for 22-25 minutes.  Let cool.

FOR ICING: Blend together butter and peanut butter until light and fluffy.  Gradually add confectioners’ sugar and hot water until desired texture is achieved.

Ice cupcakes and enjoy!!

Please remember to leave a comment if you make these and let me know what you think.