I feel as if I am a guest on my own blog since it has been so long since there has been a post here.
I love to cook as you all know, but I am usually one to follow recipes fairly to the "T". Tonight I went out on a limb and am quite pleased with the results. Last night I went looking through my recipe stash for this weeks meals. I pulled out a Campbell's recipe for chicken enchiladas. As I looked it over I realized I was short several ingredients. So I started formulating a new recipe in my head...quite fun I must say. Throughout the day today at work I caught myself thinking of the different options I had to make this unique.
Below is what I came up with.
Enchilada Pot Pie
I love to cook as you all know, but I am usually one to follow recipes fairly to the "T". Tonight I went out on a limb and am quite pleased with the results. Last night I went looking through my recipe stash for this weeks meals. I pulled out a Campbell's recipe for chicken enchiladas. As I looked it over I realized I was short several ingredients. So I started formulating a new recipe in my head...quite fun I must say. Throughout the day today at work I caught myself thinking of the different options I had to make this unique.
Below is what I came up with.
Enchilada Pot Pie
Ingredients:
Preheat oven to 425. Heat olive oil in a large skillet on medium heat. Saute onion and pepper till tender about 4 minutes. Add diced chicken, chili powder and salt/pepper. Stir in salsa, sour cream, cream of celery soup. Heat through. Take four ramekins or one 9x9 pan. Put down a layer of tortilla chips then spoon in chicken mixture. Put another layer of tortilla chips and top with cheese and diced tomatoes. Bake for 15 min or until golden brown.
- 2 Tbsp olive oil
- 1 red pepper
- 1 sweet onion
- 1/2 cup diced grape tomatoes
- 1/2 cup of salsa
- 1/4 cup sour cream
- 1 can cream of celery soup
- 1/4 tsp chili powder
- salt and pepper to taste
- 3/4 cup shredded cheddar
- 1 1/2 cups diced cooked chicken
- tortilla chips
Preheat oven to 425. Heat olive oil in a large skillet on medium heat. Saute onion and pepper till tender about 4 minutes. Add diced chicken, chili powder and salt/pepper. Stir in salsa, sour cream, cream of celery soup. Heat through. Take four ramekins or one 9x9 pan. Put down a layer of tortilla chips then spoon in chicken mixture. Put another layer of tortilla chips and top with cheese and diced tomatoes. Bake for 15 min or until golden brown.
Enjoy, I know we did :)
And since the weather has been so nice lately here are some of our recent outdoor adventures.
And here we are on a hike in White Oak Canyon with our friends Aaron and Maddie for Memorial day. This hike is awesome full of swimming holes and waterfalls. In the picture at the top I was looking at all the little fishes nibbling at me...in case you were wondering :)
And here we are on a hike in White Oak Canyon with our friends Aaron and Maddie for Memorial day. This hike is awesome full of swimming holes and waterfalls. In the picture at the top I was looking at all the little fishes nibbling at me...in case you were wondering :)
