Carne Asada

We recently had some friends over for supper and enjoyed a taco bar.  Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.

Carne Asada 

2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock

-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.

Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges

BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.

Mississippi Roast

Have I said before that we get home from church so late?  Well, we do and we are all usually starving!  I love to use the crockpot on Sunday and my go to was always this roast.  Recently, I made something with onion soup mix and Jason had the unfortunate experience of catching a stomach bug after eating.  He has banned anything with onion soup mix until further notice.  I've been sad to not be able to make roast in the crockpot because it is so easy and a great meal to come home to.  I've seen this Mississippi Roast all over the internet, so I decided to finally give it a try.

Mississippi Roast

1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers

In crockpot, place roast.  Sprinkle with ranch dressing mix and au jus gravy mix.  Place one stick of butter on top.  Then spread around the pepperoncini peppers.  Do not add any liquid.  Cook on low for 8 hours.  I also add potatoes and carrots to the crockpot and let them all cook together.  It was all very good and I'm glad to have a crockpot recipe again.

This pot roast still remains my all time favorite.

Savory Smothered Chicken

Savory Smothered Chicken

2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme

In a large skillet, heat olive oil.  Season chicken on both sides with salt, pepper and garlic powder to taste.  (A little goes a long way on garlic powder!)  Brown chicken on both sides in oil and remove to a plate.  Stir in onion and cook until tender.  Sprinkle flour over onion and quickly stir together for about 1 minute.  Pour chicken broth over onions and stir, breaking up clumps until smooth.  Stir in evaporated milk, white whine and thyme.  Turn heat up to high and stir until thickened, about two minutes.  Reduce heat to medium low and return chicken skillet.  Cover and continue cooking about 10 minutes until chicken is cooked through.

The Best Pot Roast

For years, this is the only pot roast I've ever made.  It was easy and very tender.  I decided to give another one a try that I felt like was more work.  The truth is, it is still super easy to make, it just takes some planning ahead to have it ready when your family is ready to eat supper.

The Best Pot Roast

Salt and ground pepper
1 (3-5 lb.) chuck roast
2 or 3 Tbsp. olive oil
2 whole onions, peeled and halved
8 to 10 whole carrots, peeled, cut into 2 inch pieces
1 c. red wine
3 c. beef broth
3 sprigs fresh rosemary

Preheat oven to 275.  Generously salt and pepper the chuck roast on both sides.  Heat the olive oil in large pot or Dutch oven over medium-high heat.  You want the pan HOT!  Add the halved onions to the pot, browning them on both sides.  Remove the onions to a plate.  Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.  Place carrots on same plate as reserved onions.

Add more oil, if necessary and get the pan really hot again.  Sear the roast on both sides for about a minute until nice and brown all over.  Remove the roast to a plate.  Deglaze the pan with red wine (can use beef broth as an alternative) scraping up all the bits on the bottom of the pan.  Place the roast back in the pot and pour enough beef broth over the roast to cover halfway up.  (I did a little more.)  Add onions and carrots back to the pot.  Cover and place in the preheated oven.  Bake a 3 lb. roast for 3 hours and a 5 lb. roast for 5 hours until fall apart tender.  Serve with mashed potatoes.

You could also add potatoes to the pot to cook along with the roast.

Chicken and Spinach Bake

This has been the best thing from my year of cookbook cooking.  I've cooked it many times this year (and it is even in the oven now).  Enjoy!

Chicken and Spinach Bake

9 oz. package, fresh spinach
4 skinless, boneless chicken breasts, uncooked
½ tsp. salt
½ tsp. pepper
2 Roma tomatoes, sliced
1 c. sliced mushrooms
1.4 oz. packet Italian salad dressing mix
Balsamic vinegar
2 c. shredded mozzarella
angel hair pasta or rice

Place the spinach in the bottom of a coated 9x13 baking dish.  Place the chicken breasts on top of the spinach; season with salt and pepper.  Place the tomatoes and mushrooms on top of the chicken.  Mix the Italian salad dressing according to the package directions, substituting balsamic vinegar for the regular vinegar.  Pour the dressing over the spinach, chicken, tomatoes and mushrooms.  Top with the cheese.  Bake at 350 degrees for 40 minutes.  Serve over angel hair pasta or rice.

Chicken and Dried Beef

Not the best picture of how good this tastes!

Chicken and Dried Beef

1 jar dried beef

1 can cream of chicken soup

6 boneless, skinless chicken breasts (or what your family needs)

1 (8 oz.) sour cream

1 pkg. bacon

Line baking dish with dried beef.  Wrap chicken in bacon and place on beef.  Combine sour cream and soup.  Pour over chicken breasts.  Bake at 250 for 3 hours.  You can bake at 300 for 2 hours, but dish should be covered and after 2 hours, uncover and bake additional 30 minutes.

Delicious served over rice.

Pork Chops and Cabbage

The Bun is currently having a meltdown of all meltdowns.  He has decided just in the last three nights that he doesn't want to eat "real" food anymore for supper.  Pushes his spoon away and spits out whatever we give him.  I even try to trick him and mix pieces of whole food with his baby food, but tonight he says he can't be fooled.   So, I have walked away leaving him to melt for a little while.  I wanted to write down this recipe before I forgot.  The Dish Washer and I had this several nights ago and we both thought it was really good.  I got the idea from a recipe I saw online, but that "recipe" didn't give any measurements.  And a few of the ingredients it called for, I didn't have.  So I made do with what I had and added a few things I thought would be a good addition.  No picture, because I think cabbage is the worst thing to take a picture of.

Pork Chops and Cabbage

pork chops
salt and pepper
olive oil
cabbage, chopped
1/2 c. white wine
1/4 c. red wine vinegar
1 tsp. ground mustard

Season chops with salt and pepper.  In a large skillet, brown pork chops in a little olive oil on both sides.  Remove from skillet.  In same pan, add cabbage and stir to coat in remaining olive oil.  Season with salt and pepper and add ground mustard.  Stir for a few minutes.  Add white wine and vinegar.  Cook down for another few minutes.  Return chops to pan.  Cover and simmer until chops are done.

And the latest issue of Paula's magazine has something similar that uses sausage.  I'll have to try that and get back to you...

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That's enough melting for tonight...let me go rescue him. 

Low-Country Boil

I am resolved to get in the kitchen and start trying new recipes again.  My brain is in recipe overload and I have several that are already on my to do list.  The ingredients are purchased...I'm ready!  I can't guarantee that I will always take a picture which really stinks, because I love looking at pictures with food!  But my pictures are never that appetizing anyway, so I guess it doesn't really matter!  Obviously, my idea of printer friendly recipes is also a disaster and so that shouldn't be expected either.  I'm just going to stick with sharing the recipes!! 

We went the whole summer without having our Sunday school supper club and The Dish Washer and I were really missing it, so we decided to host August.  We love having people over to the house and The Dish Washer decided he wanted to do a low country boil as a good way to end the summer.  First of all, we have never made it before.  Second of all, I HATE shrimp!!!  But I took one for the team and Low-Country we were!  I think it is a pretty basic thing and other than our potatoes getting a little overcooked (meaning they didn't hold their shape and wanted to mash whenever you went to scoop) it was a pretty good success for our first time.  The Dish Washer even built a special cooking station.  He actually built it for frying fish.  We've only done one fish fry since we have been married, but now that we have this maybe we will do more!  It's empty right now, but here is the picture.

Random side note is that you can see one little sprout of basil.  Normally I have basil coming out the wazoo, but this year my basil has disappointed me.  I blame it on a pesky chipmunk living in the vinca you see behind the table.  I tried to scare him off with some dashes of cayenne pepper!  I bet that really woke him up the first morning he got a sniff!  :)  Anyway, from all of my "chatting" you can tell I have missed this.  Let's get to the recipe:

Low-Country Boil

1/4 pound fully cooked, smoked sausage per person, cut into 1 inch pieces

1/4 c. Old Bay seasoning, or more to taste (we used MUCH more but we had a LARGE pot!)

2 small new potatoes per person

1 ear fresh corn, per person, shucked, silked and broken in half (The Dish Washer prefers white corn)

1/2 pound large fresh shrimp per person, shell on

Fill a large pot with enough water to cover all of the ingredients.  Add the sausage and Old Bay seasoning and allow to boil for about 20 minutes so that the sausage can flavor the water.  Taste, and add more seasoning if you think you need more.  Add the potatoes and boil for about 15 minutes.  Add the corn and boil about 10 minutes more.  Finally, add the shrimp and allow to cook for 3 minutes.  Taste shrimp and it is cooked through, drain immediately and serve.  We dropped ours down in a cooler to keep it cooler while everyone fixed a plate and went back for seconds, but I think it more fun to dump it out on newspaper.  And EVEN better if you drop the tailgate and dump it out on newspaper! 

Serve with cocktail sauce and tartar sauce.

Sausage and Cheese Frittata

from myrecipes.com

I made this a while back when Mom and Dad came to town to see our Christmas tree and The Bun's nursery. I am just now getting around to posting this, but I have a few recipes that I am going to be adding and hopefully with The Bun's very quickly approaching arrival, I will get better about sharing recipes again...maybe when he is sleeping. We will see.

Sausage and Cheese Frittata

1 (12 oz.) package ground pork sausage
8 large eggs
1/3 c. milk
1/2 tsp. pepper
1/4 tsp. salt
1 Tbsp. butter
1 c. shredded cheddar cheese


Preheat oven to 350. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat. Drain and remove sausage from skillet. Wipe skillet clean. (You can see I used a cast iron skillet and it stuck a little.) Whisk together eggs, and next 3 ingredients until well blended. Melt butter in skillet over medium heat; remove from het and pour half of egg mixture into skillet. Sprinkle with cooked sausage and cheese. Top with remaining egg mixture. Bake at 350 for 23-25 minutes or until set.

Creamy Chicken Enchiladas

**ANOTHER GUEST POST FROM TOSSIE**

This is a recipe from the Apples of Gold Bible Study I did in '07. If you ever have one at your church, do it. You could teach the cooking part (the majority of my group knew how to cook but it was good to get new recipes and have someone cook for you). The lady that cooked for us looks like Paula Deen and cooks like her too!!

Creamy Chicken Enchiladas (Billboard Man loved these)

8 oz. pkg of cream cheese
1 small can of chopped Green Chilies
3-4 Chicken Breasts, cooked and chopped (I used 3)
1 pkg. Large Flour Tortillas
Salsa
1 pkg. Mexican Cheese
1 small (1/2 pint) container Whipping Cream

Combine in skillet cream cheese, green chilies, and chicken; cook until creamy. Soften tortillas according to package directions. Roll up tortillas with chicken mixture, 1 tsp. salsa and Mexican cheese. Place filled tortillas in greased 9x13 or two 9x9 pans, seam side down. Pour whipping cream and remaining Mexican cheese on top. Bake at 350 for 25 minutes.

**I put the salsa in the chicken mixture - I used about 2 tablespoons.

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Back to Diana: This one sounds easier than the Chicken Enchiladas in Tomatilla Sauce I made earlier.

Last-Minute Lasagna

This past Thursday night, I had The Former Roomy, The Baby Daddy (her hubby), The Son of a Preacher Man (her brother) and The Cupcake Baker (his girlfriend) over for dinner. They wondered what their names would be...what do you think? :) It was a blast.  I was enjoying their company more than I was worried with taking a picture, I guess. The Dish Washer was out of town, so he missed out. We got to talk about the new baby and old times growing up (catching trees on fire and wrecking with rednecks come to mind).

Here's the story behind the recipe: Our friends had us over for dinner one night several years ago, and we were served this. It was so good, so I knew I wanted to make it for my crowd. The first time we had these same friends over to dinner at our house, they brought me a copy of Real Simple: Meals Made Easy. What do you know? It included this recipe. I was planning our menu at work, so I emailed Ashley for a little help with the recipe. Thanks again!!

Last-Minute Lasagna

1 (24-26 oz.) jar pasta sauce
2 (16-18 oz.) bags frozen cheese ravioli, unthawed
1 (10 oz.) box frozen chopped spinach, thawed and squeezed to remove excess water
1 (8 oz.) bag shredded mozzarella
1/2 c. grated Parmesan

Heat oven to 350. Spoon 1/3 of the pasta sauce into a 9x13 inch baking dish. Place half of the ravioli on top of the sauce in a single layer. Sprinkle with the spinach and half of the mozzarella. Layer on the remaining ravioli (you may not need all of them). Top with the remaining sauce and mozzarella and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.

**I found that I had to allow mine to bake longer than the suggested time, so just check center of lasagna before removing foil.

I served this with SALAD (spring mix greens, craisins, walnuts and balsamic vinegarette...normally it includes feta cheese that is delicious with it, but I left that off since The Former Roomy is pregnant), French bread, and cake balls using spice cake mix.

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Meet Buttercream! She is my new dutch oven that I am so excited to have. She is the most beautiful pot I have ever seen! I got her as an early birthday gift from my parents. I have big plans for her!

Quick and Easy Chicken Pot Pie

Quick and Easy Chicken Pot Pie

2 cans cream of chicken soup
1 c. sour cream
1 c. milk, divided
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. ground black pepper
1 (1 lb.) bag of frozen mixed veggies (I like corn, peas, carrots, green beans), boiled 10 minutes until
     tender (or just thawed, if you prefer a crisper veggie)
1 potato, peeled, diced and boiled until tender
3 c. chicken, cooked and chopped
1 ½ c. Bisquick
½ c. cheddar cheese, grated

Preheat oven to 350.  Lightly grease a deep baking dish dish.

In a large bowl, combine soup, sour cream, ½ c. milk and seasonings.  Stir in vegetables and chicken. Spoon mixture into baking dish and set aside.

In a small bowl, combine Bisquick, remaining ½ c. milk and grated cheese.  Drop biscuits by heaping tablespoonfuls evenly over chicken mixture.  Bake 35-40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

Tater Tot Casserole

Well, we had a great time with The Under 6 Crowd this weekend! They were very good for us and even slept until 8:00 every morning! I told their mama that they could stay here everyday if they would do that. We had to come up with a lot of entertainment, so we did fun things like Jump Zone, movie and popcorn, hiking up our backyard woods, and making homemade goodies in the kitchen. They were very good helpers and wanted to put their aprons on and bake stuff all weekend long. We made homemade chocolate chips cookies (recipe from the back of Nestle chocolate chips), 1-Pan Brownies (my mother in law's recipe) and blueberry muffins (from Martha White!). There was lots of bowl and finger licking!

I made it real fun and let them do all the work. They did all the cookie dropping and I baked them that way.

This dish was a big hit for The Under 6 Crowd. It is a recipe that my friend's mother (the friend that really likes to eat Jiffy corn muffins with me!) made for us one night when we were still in high school and I think the two of us ate the whole thing ourselves. I called her the other night for the recipe. She very willingly shared!

Tater Tot Casserole

1 lb. ground beef

1 can cream of mushroom soup

1 can whole kernel corn, drained

1 (8 oz.) pkg. shredded cheddar cheese

1 (32 oz.) pkg. frozen tater tots

In a large skillet, brown ground beef and drain. Mix in mushroom soup and drained corn. Put meat mixture in 9x13 baking dish. Top with cheese. Arrange tater tots on top. Bake in oven for 350 or 375 until tater tots are golden. (I did 375 for 30 minutes.)

We ate it as leftovers a couple of times and even put some ketchup on top. Very good with ketchup, too!

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Round 2 is on their way now, so I am off to make Chicken and Biscuit Dumplings. I'll post that one later. I just love lots of company!!

Reuben Casserole

Since The Dish Washer is pulling our team along in Georgia this weekend, I "south bound and down" my way home! It's good to be here! I hijacked My Buddy and he spent the night with us. We were in bed by 9:00 and up at the crack of dawn (although I admit I did snooze a little longer once I knew Deese was up). That boy is obsessed with pirates so we spent the morning on the pirate ship (aka the deck) heaving and hoeing our sail, swimming with the crocodiles (Uncle Dish Washer will be glad he wasn't here for that!), and fighting off the pirates who were trying to come on board. On my way in yesterday, I stopped at the grocery store because I wanted to make this recipe this weekend. Sister turns the big 3-0 on the big 3-0!! She loves Reuben sandwiches and I've had my eye on this recipe for her a while. Sadly, the grocery store didn't have everything I needed...apparently they don't like party rye around here. They had everything that I needed though to make Corn Salad. Mom helped me take a picture of it...I just love her bowl! Sister, here is what I would have made you! Happy Early Birthday!! We're getting old!! I'll make this next time you are in my neck of the woods.

Reuben Casserole

1 (16 oz.) bag or 1 (14 - 16 oz.) can or jar sauerkraut
1/3 c. Thousand Island dressing
12 oz. corned beef lunch meat, thinly sliced
1 (8 oz.) pkg. Swiss cheese slices
About 1/2 loaf party rye bread slices
1 tbsp. butter, melted

Preheat oven to 400. In a 9x13 inch baking dish, with fork, stir sauerkraut with its liquids and Thousand Island dressing; top with corned beef slices. Bake 15 minutes, until bubbly hot. Remove dish from oven. Place cheese slices on top of meat in a single layer; top with bread slices. Lightly brush bread with butter. Bake, uncovered, 10 minutes or until bread is crisp. Makes 8 servings.

**I used sandwich sliced corn beef and placed in layers which made it very hard to cut into. I think it may work better to use canned corned beef or chop the meat up before layering.

Pork Chops with Saffron Rice

This certainly isn't a "30 minute meal", but it is super easy

Pork Chops with Saffron Rice

6 pork chops, 1/2 -3/4" thick (honestly, I just use 4 chops)
1/2 tsp. salt
dash pepper
2 Tbsp. Crisco
1 (6 oz.) pkg. saffron rice mix (you find this by the regular rice)
1/2 c. chopped onion
1 beef bouillon cube
1-3/4 c. hot water
1/2 c. sour cream

Sprinkle chops with salt and pepper on both sides. In large skillet, slowly brown chops in hot Crisco, drain off excess fat. Add rice mix and onion. Dissolve bouillon cube in hot water; pour over rice. Bring to a boil; reduce heat, cover and simmer over low heat for 40 minutes, until chops are tender, stirring occasionally. Add an additional 1/2 c. water during cooking, if necessary. Remove chops to warmed platter; stir sour cream into rice mixture. Cook and stir over low heat until heated through.

Texas Hash

Texas Hash

1 lb. ground beef
3 large onions, sliced
1 large green pepper, chopped
1 (16 oz.) can tomatoes
1/2 c. uncooked regular rice
1 or 2 tsp. chili powder, according to taste
2 tsp. salt
1/8 tsp. pepper

Preheat oven to 350. In large skillet, cook and stir ground beef until light brown. Drain off fat. Add onions and green peppers and stir until onion is tender. Stir in tomatoes, rice, chili powder, salt and pepper; heat through.

Pour into 2 quart casserole. Cover and bake 1 hour. Remove cover and sprinkle cheese if desired and bake 15 minutes more or until cheese is melted. Garnish with sour cream.

Chicken Enchiladas with Tomatillo Cream Sauce

Happy Cinco de Mayo!!

This recipe is from the May/June 2006 Cooking with Paula Deen.

Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container sour cream
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 onion, chopped
1/4 c. chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce (recipe below)
1 (8 oz.) pkg. Colby-Jack cheese
Sliced green onions

Preheat oven to 350. Lightly grease 9x13 dish. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tbsp. chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas in a single layer, seam side down, in baking dish. Spoon tomatillo cream sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 - 40 minutes, or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28 oz.) can tomatillos, drained
1 (14.5 oz.) can chicken broth
1 (4 oz.) can chopped green chilies
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 c. heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat.

Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.

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I make this with flour tortillas because I don't care for corn tortillas.  Just add more filling to a package of 8 tortillas and do everything else the same.

If you are looking for an easier version, check this out:  Creamy Chicken Enchiladas