Quick Chicken Enchiladas

mmmm, left overs!!!

You know you liked dinner when you want the leftovers for breakfast the next morning!

 Being the lazy cook that I am, I'm always looking for quicker ways to make good food. Here's my latest success.

Ingredients:
14 oz Can of Chicken Breast, drained, with the juice going to the begging pets

Can of beans (Black or Pinto Chili beans), drained

Can of Green Enchilada Sauce

Large Can of Red Enchilada Sauce

Packet of Enchilada Seasoning
Small Can of Diced Green Chilies

2 Cups Shredded Cheddar Cheese (separated into two 1 Cup potions)

Tortilla's (the whole wheat flour ones are really good!)

Optional toppings:
Green Onions, Cilantro, Sour cream, salsa, hot sauce - you know, the normal toppings.

Preheat oven to 350, spray a 9x13 baking dish. In a large bowl, mix everything, except for the tortilla's,  one cup of cheddar and the red enchilada sauce.  Once mixed, spoon it into a tortilla, roll and place face down in your dish. Pour the Red Enchilada sauce over all of your rolled tortillas, trying not to leave any exposed areas of tortillas.

Bake for 45 minutes or so, until it's bubbling everywhere. Add the remaining cheddar, and heat again until the cheese is gooey like you like it. Let it rest for about 10 minutes before enjoying!

If you do try this, let me know what you think!

Fall Comfort

I absolutely LOVE fall.
It means the return of football, cool weather and comfort food. Not that I've ever needed an excuse to cook comfort food, but it helps!

I made a roast the other day that was so good I didn't want to forget the recipe, so I submitted it to Allrecipes.com so I wouldn't forget it. They have NEVER published any of the recipes I've submitted. Frankly, I've stopped caring if they do or not. (I'm lying)

It's a combination of several different ones I've tried at different times, but this is what I'll be sticking with in the future. Even Jenda ate it. That says a lot.
So here it is!

PERFECT POT ROAST

3 to 4 lb Pot Roast
1 Envelope Onion Soup Mix
2 tablespoon Worcestershire Sauce
1/2 Cup Red wine
1 can Golden Mushroom Soup
water
salt & pepper
1 tablespoon corn starch

Directions

1. Place the onion soup mix, Worcestershire sauce, wine and soup in a crock pot large enough for your roast. Using your soup can, fill with water and add that to the mixture.
2. Stir to mix.
3. Liberally salt & pepper both sides of the roast and place in crock pot.
4. Flip roast over so it is coated on both sides.
5. Cook until the meat shreds easily. 8 to 9 hours on low.
6. When meat is finished, slowly stir 1 tablespoon of corn starch into 1/2 cup of water in small container. Slowly add that to the liquid in the crock pot while stirring. Replace lid for 15 minutes and serve.               

I made this with my mashed potato's and a salad, and it was beautiful.