Chicken Enchilada Casserole

I haven't posted in a long time because I can never, ever remember to take pictures. So I'm just going to post a couple of recipes without pictures because they're really, really good! This one my friend brought over when I had my twins, and I love it so much. There's a lot of similar recipes out there, but this one is really good.

1 small package white corn tortillas (I usually use 20 tortillas)
1 lb. chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
1 c. sour cream
14 oz. salsa
1 c. cheddar, grated
Toppings (see below)

Combine soup, sour cream, and salsa; spread a little on bottom of 9x13 pan and set remainder aside. Cut tortillas into 1" strips; line bottom of pan. Layer with chicken, sauce, and cheese; repeat. Bake at 350* for 45 minutes or until hot and bubbly. To serve, top with shredded lettuce, chopped tomatoes, sliced olives, etc.

Easy Cheese Fritata

We had this for breakfast on Father's Day with some cinnamon rolls for "dessert" - it was really good and sooo easy! (Whoever came up with that title wasn't lyin'!)

4 eggs
4 egg whites
2 T. water
1/2 c. chopped seeded tomatoes
1/2 c. mozzarella cheese
2 slices cooked bacon, crumbled
1/4 c. chopped fresh basil
1/2 c. cheddar cheese

Beat eggs, egg whites, and water with a whisk until well blended. Stir in tomatoes, mozzarella, bacon, and basil. Pour into greased 9" pie plate and bake at 350* for 25 minutes or until golden; top with cheddar and bake 5 minutes more or until cheese melts.

Bruschetta

I got this from my friend Tiffany; it's a really good, light summer dinner when you don't really feel like cooking or eating something heavy. It's also a great appetizer.

2 tomatoes, diced
2 T. olive oil
1 clove garlic, crushed
Salt to taste
2 t. Parmesan cheese
1 t. sweet basil
8 slices French bread
8 slices Genoa salami
8 slices mozzarella cheese

Combine tomatoes, olive oil, garlic, salt, Parmesan, and basil; marinate about 30 minutes in refrigerator. Toast bread if desired; top with tomato mixture, salami, and mozzarella. Broil until cheese melts.

Breakfast Pockets

this recipe was something I tasted because my mom made them as a "to-go" breakfast when they traveled to my house one early morning. So they ate them cold but everyone voted they were better when they were fresh out of the oven or reheated. She got the recipe from Emeril who actually made it with pie crust dough -- but i thought my mom's alteration was really good and easier! (not to mention less fattening?)


Breakfast Pockets

1 c minced green onion, sauteed in 1 T oil 'til soft.

add:
1 c diced fresh mushrooms
2 t minced garlic - sautee til golden, about 4 min.

add:
1 t. fresh thyme (or a little less if you use dried)
1 t. seasoning salt

cool and add:
1 c diced, cooked chicken (or ham)
2 c blanched, chopped broccoli
1 1/2 T breadcrumbs
1 beaten egg
salt and pepper

Tube of refrigerater biscuits (or croissants if you want, or pie crush like Emeril) Roll thin and make into turnovers, or place in muffin cups and stuff with filling. You can put a little grated cheese inside or on top if you want and bake for 10 min. at whatever temperature the biscuit package says. Also -- you can choose to brush the turnovers with egg-wash before baking if you want them shinier-golden brown.