Simply BadAss Chicken Enchiladas

I found this recipe here. Looks like a good "addition" to my usual enchiladas. Hoping they turn out good!

Simply BadAss Chicken Enchiladas

What you'll need:

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Freezer Friendly Friday - pb&j

This may be the lamest Freezer Friday post yet, but our lives have been forever changed by one little gadget, and I wanted to share it with you. I have had my eye on it for about a month and couldn't seem to get my hands on one. Finally, because I am super cool/cheap/lucky/blessed, I spotted one at a Savers Thriftstore, in a grab bag, for $1.99, with a set of measuring spoons, half a set of measuring cups, and a veggie slicer gadget that only works if you have a veggie slicer. I was giddy as I walked up to pay my $1.99.

I could have taken it home and sold it on eBay for $7.99 but instead, I gave it a good washing and then put it to use.

It is a Pampered Chef cut-n-seal sandwich maker. It works for any kind of sandwich, but it makes the finest de-crusted pb&j's since they invented Uncrustables, only a lot cheaper!

And because they are sealed, less mess!

There is nothing fancy about the recipe, but I love that I can make a few pb&j sandwiches, place them in a ziploc in the freezer, and I am ready for an impromptu picnic. They will thaw in about an hour, or you can microwave them for about 25 seconds and voila!

Seriously, life changing.

I bet they will freezerburn if left too long, but you could make a weeks worth and throw them in a sack lunch, or send them with the spouse as they are leaving for work.

sorry about the sideways pictures!!