Tag Archives: cooking

Green Chili Chicken Enchiladas

So now that you’ve created an abundance of Salsa Verde (see previous post https://justcutthescrap.com/2012/10/13/awe-mazing-green-tomato-salsa-verde/), I thought you’d appreciate a recipe to cook with it. Sure chips and salsa is great, but it’s always nice to have options, especially when you have 27 pints in front of you!

So my dear friend, Lindsay over at www.eat8020.com shared a delicious enchilada recipe. I noticed her “gravy” was quite similar to my salsa verde and so gave it a try using my now abundant stash of salsa.

I did change a few things up to accomodate the hubby’s hollow leg and the boys growing appetite. This recipe will make 2 – 9 x 13 pans of enchiladas…great for when company visits or having leftovers. Also since cheese is almost it’s own food group in this house, I had to add some in the filling mixture. I also have to give her a big thanks for helping me discover the raw tortillas. I found them in the refrigerator section of the store near salsa’s and cheese. If you’ve never tried them, go get yourself a pack today…simply yummy!

Hope you enjoy this easy little number using your own Salsa Verde!

15-20  12″ raw flour tortillas (found them in the refigerator isle by the salsa)
4 skinless boneless chicken breasts (~22 oz total), grilled and cubed
2 packages 1/3 less fat cream cheese, softened
2 6 oz cans diced green chiles
3 cups + 3 Tbsp Salsa Verde,warmed on the stove top
1 1/2 cups shredded mexican cheese blend (or monterey jack cheese)
Cilantro, to garnish (optional)

1. Preheat oven to 350 degrees. Cover bottom of 9 x 13 pan with a thin layer of salsa verde.
2. In a medium bowl, combine cream cheese, 1/2 cup shredded cheese and green chiles. Mix well. Add chicken cubes and fold to combine.
3. Fill each tortilla with ~1/3 cup chicken mixture. Roll tortilla and place in pan, seam side down. Ladle 3 cups Enchilada Gravy over filled tortillas, then sprinkle with remaining 1 cup cheese.
4. Bake for 15-20 minutes, until cheese is melted. Place oven on high broil and place baking dish on top rack. Watch closely and broil for ~3 minutes, or until cheese is lightly browned and bubbling. Remove from oven and allow to cool for 15 minutes. Garnish with fresh cilantro leaves and serve.
As I mentioned I made a few alterations to the original recipe which are all represented in the above recipe. Check out the original here http://www.eat8020.com/search?q=enchiladas. And while you’re there check out her other recipes!

Delicious Hot Cocoa

It’s the first week of October and we are already thick into the “snow”!  Yes for the past 3 days we’ve had freezing temps and snowy conditions making us all just a little uneasy about the length of winter ahead.  However, this is MT and we could see 70’s again next week (not likely but possible).

One of the boys favorite treat after playing in the snow is a warm cup of hot cocoa. For the longest time #1 would request a cup of “warm cocoa” because a hot cup would burn his mouth, so smart! Since this cold spell hit us at the end of a beautifully warm September, I am all out of hot cocoa mix (usually Ovaltine since in my mother’s mind it must be a little healthier since it has all those vitamins in it, right?)  What is a mom to do? Two boys, cold from their snow fort building on the lawn begging for a warm cup of cocoa…hmmm?

Well once a long time before all our prepackaged foods, powdered mixes and sliced bread, moms must have served their little ones something that was probably so much more delicious! And they did, home-made hot cocoa. This is super easy and fun for the kids to help!

Both boys proclaimed this to be so much better than hot cocoa mix in a can – their words not mine. This then lead to a short chanting of “home-made hot cocoa, home-made hot cocoa).

2 tbsp sugar
2 tsp cocoa powder
Dash of salt
2 cups warm/hot milk
1/4 tsp vanilla

1. I used a pint mason jar, one for each boy. Add sugar, cocoa and salt.
2. Pour in warm milk and vanilla.
3. Put mason jar lid on securely. Let the little ones shake.
4. Remove lid and serve…in the jar! So fun!

Enjoy with some fresh baked chocolate chocolate chip cookies.  I think you could even put this mix in jars and take it with you or have it prepared for sledding parties. Hopefully we don’t have enough snow for one of those for a few more months, crossing fingers and toes, please!

Mac’ n’ Cheese with Cauliflower

I admit not long ago I was the queen of dressing up mac’ n’ cheese from a box. With 2 toddlers they loved it, it was fast, easy and I could add real cheese along with a variety of other things to it to make me feel like it was “healthy”. I even joked I was going to write a book “101 ways to make Mac’ n’ Cheese”. There was Mac’n’cheese with Peas, Mac’n’cheese with Chopped Spinach, Mac’n’cheese with Cheddar (yeah the real stuff), and so on and so forth. Don’t judge me until you have 2 kids under the age of 2!

However, I also love food made from scratch. There is little processed food in our shopping carts, no frozen dinners and most of the “boxed” food involves cereal or noodles. The rest I like to prepare myself in part because it is so much better for you AND because I love to be in the kitchen!

I have noodle hounds on my hands…any type of noodle and they love it. So I came across this mac’ n’ cheese recipe that seemed like something they’d like and a grown up would enjoy too. I really like that it adds your veggies into the mix.  Dicing them small makes it harder for the kids to find them and thus complain about veggies in their mac! For the adults, the Dijon mustard and garlic give this a nice flavor. Oh and this was toooooo easy!  Took longer to boil the noodles than make the sauce!

Mac’n’cheese with Cauliflower


2 cups cauliflower florets  (for the kids I chopped these up small)
Olive oil or cooking spray for the baking dish
3/4 – 1 lb noodles (macaroni, mini penne, cavatappi or here we used mini bowtie)
2 tbsp olive oil
2 tbsp flour
2 cups milk
1tsp Dijon mustard
1tsp salt
Pinch of cayenne
1 clove minced garlic
1/2 tsp ground pepper
2 1/2 cups grated cheddar cheese
1/2 cup grated parmesan*
1/2 cup Boursin light garlic and herb spreadable cheese**
*I did not have this so I substituted grated mixed cheese
**I did not have this so I substituted cream cheese and 1tsp garlic herb seasoning

1. Heat oven to 425 degrees. Spread cauliflower on greased 13×9 baking pan. Roast until florets begin to brown about 10 minutes.  Remove from oven and reduce oven temperature to 375 degrees.
2. Cook pasta per box instructions. Drain and set aside.
3. In a large saucepan over medium heat, whisk olive oil and flour for 1 min. Add milk, whisking constantly. Stir in mustard, salt, cayenne, garlic and pepper. Cook, stirring occasionally until sauce thickens. Remove from heat.
4. Add cheddar cheese, parmesan (in my case the other mixed cheese), and Boursin (my case cream cheese and garlic/herb seasoning).
5. Combine with pasta and cauliflower, return everything to the baking pan.
6. Sprinkle top with cheese and bake 30 minutes until golden and cheese is bubbling.

Notes: I think this would be delish with some diced chicken in it.  Our family loves broccoli so I may  substitute that next time around.

Shown with garden salad straight from our garden, mixed greens, lemon cucumber (my new fave!), carrots and cherry tomatoes topped with homemade Balsamic vinegrette…mmmm!