Chicken Enchilada's

I love to eat Mexican food and for the longest time I was afraid to make Enchiladas. Then one day I found a recipe on Allrecipes.com and tried it out. True to form, not entirely following the recipe. I had to add my own little touches. The enchilada's I made were awesome and became a regular in our house. Every time I made the enchiladas I would do something different and now they are almost completely from scratch.

Chicken Enchiladas

2lbs (approx.3 boneless skinless chicken breast) cooked and shredded
2TB butter
1 small onion,diced
2-4 cloves garlic, minced
2 jalapeno's (seeded if desired to control the heat)
1 red pepper,diced
1 can diced green chili's
8oz pepperjack cheese, diced
1/3cup flour
2 cups milk
10 tortillas (I used whole wheat)
cilantro (optional for the cilantro haters out there)
black pepper, fresh ground to taste
2 cups of cheddar or Mexican cheese, shredded (optional)

For the chicken you can use rotisserie chicken from the store or bake it or grill it. I prefer to boil it as follows:

2lbs chicken breast
8 cups water
sliced onion
1t red pepper flakes
sea salt and fresh ground pepper

boil chicken until done/no longer pink inside. Set aside chicken and onions to cool, to shred for later.


Step 1
in frying pan melt 2TB butter and add onion, garlic, red pepper,green chili's, and jalepenos. Cook until Onions are transluscent and pepper's are soft.

Step 2

Add milk and flour (I use a tupperware quick shake) and diced pepperjack cheese. This will make a creamy cheese sauce. Add cilantro if desired and fresh ground black pepper, to taste.

Step 3
Take shredded chicken and mix with 1 cup of sauce mixture and mix well. Place 1/4-1/2cup mixture in middle of tortilla and roll .

Step 4

Once all tortilla's are rolled pour creamy cheese and veggie sauce over tortilla's. If desired cover with shredded cheese.

Step 5

Bake at 350 for 30 minutes

Voila there you go almost completely scratch made enchiladas... You could go that extra mile and make your own homemade tortilla's and use fresh green chili's but that is up to you. With 4 kids i'll stick to the premade tortilla's and my Hatch green chili's

Cran Nut Chicken Salad

If you made the chicken broth you may be wondering what to do with the cooked chicken. How about some Chicken Salad?

Cran Nut Chicken Salad

approx 2lbs cooked chicken breast, shredded
1/2 cup Mayo
2Tb apple cider vinager
1Tb Sugar
1/2 cup Craisens
2/3 cup sliced almonds
1 stalk celery diced

Combine all ingredients and serve on your favorite sandwich bread.

(bread 7 grain honey wheat)

Chicken Broth

Chicken Broth is EASY to make and it just needs a little thinking ahead of time.

Chicken Broth

approx 2lbs of chicken breast
8 cups water
sea salt
black pepper
fresh thyme
small onion sliced
4 cloves garlic, crushed

any other seasoning you like (carrot, celery, bay leaf, etc.)

Chicken Broth can be made to YOUR taste and that is what is good about homemade broth. You need low sodium, you can control the sodium by how much salt you put in it. Your broth can be as flavorful as you like it. Some recipes you need a flavorful broth, others a mild (for ex. if you are using as a replacement for white wine).

After seasoning boil chicken breast for a hour, a low boil. Once chicken is done remove and allow broth to cool before straining into a container to store.