Switchin Chicken

So, I made a huge leap. I switched my blog from Wordpress to Blogger. After spending a whole night researching and making up my mind, I finally came to the decision. Since Google is the king and owns Blogger, it seems only natural to go over to their side. Also, with Wordpress, I didn't have any control over customizing my blog and the use of ads on it. Because, I will sell out one day. One. Day. 

Anystartingmyviewcountbackatzero, here is an awesome recipe. I had all the ingredients at my house, so it was a win/win situation. The dish wasn't too spicy, but had just enough zest. Leftovers are just as good the next day.

White Chicken Enchiladas

10 soft tortillas 

2 cups cooked, shredded chicken 

1 cup shredded Monterey Jack cheese

3 tbsp. butter

3 tbsp. flour

1 cup shredded Monterey Jack cheese (again)

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

- Preheat an oven to 350 degrees.  Grease a 9x13 pan

- Mix the shredded chicken and 1 of the cups of cheese.  Put on top of tortillas and roll them up. Place in the pan 

- Melt butter over medium heat in a small sauce pan. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.  

- Stir in sour cream and chilies. Don't bring to boil, you don't want curdled sour cream.

- Pour over enchiladas and top with remaining 1 cup of cheese.

- Bake for 22 mintues and then under high broil for 3 min to brown the cheese.

Bell de Taco

So, I've slacked. Slacked real hard. I haven't even turned my computer on until just now. Thank you Thanksgiving, you were incredible. Great family, food, and fun. The three f's that a person needs (guess there could be more). I had a wonderful mini vacation. Now, back to the real world and the blogosphere.

Anyleftoverturkeyandstuffing, I'm done with that holiday and moving on. And switching up the menu. No more cranberry sauce. Ick. I made these taco pizzas after finding them on Pinterest. That site is the Holy Grail for cooks and crafters. They taste a million times better than Taco Bell's taco pizza, and those are my fav. These are pretty easy to make and still taste yummy the next day as leftovers. Ba da ba ba ba, I'm lovin' it. Opps, wrong fast food slogan. O. Well. Still applies.

Taco Pizza

Ingredients: 

1lb ground beef

1 package taco seasoning

8 small flour tortillas

2 tablespoons water

1 (16 ounce) can refried beans

Small jar of mild salsa

Colby jack cheese

1 tomato (diced)

green onion (chopped)

oil (for frying)

sour cream 

taco sauce 

-Mix together ground beef, taco seasoning, and water with your hands. 

-Brown ground beef over medium heat until cooked thoroughly. I used the Pampered Chef Mix 'N Chop to break up the beef. That thing works wonders. I also put in some garlic powder and dried onion flakes. Set aside.

-Add oil into a frying pan. Heat to medium-high and fry tortillas one by one for 30 seconds (or until browned) on each side. Make sure to pop any bubbles that form while cooking. Remove from pan and drain on paper towels.

-Warm refried beans and pre-heat oven to 400 degrees. Place four tortillas on a greased baking sheet. I used a foil lined one and forgot to grease it. The bottoms got stuck. 

-Add the refried beans onto the tortilla, then a layer of the beef, then a layer of salsa. Put another tortilla on top of the salsa. Put cheese, tomatoes, and green onions on top. Put in oven and bake for 8 minutes. Yum. I'm hungry. Again.