Saturday, August 10, 2013

Green Chile Chicken Enchiladas

I had all these ingredients and I wanted some Mexican food. I had some leftover shredded rotisserie chicken. So I decided to make some Green Chile Chicken Enchiladas.
Wouldn't you LOVE some Green Chile Chicken Enchiladas tonight? Mmmm....
Green Chile Chicken Enchiladas are really easy and quick. And for taste, they are one of my favorite dinner menus!! But I'm a Mexican Foodie. I love anything south of the border!

Green Chile Chicken Enchiladas - you can use the small flour tortillas to make them for a crowd!


2 1/3 cups chicken shredded
1/2 large onion diced
1 can Cream of Chicken Soup
1/2 packet of Taco seasoning
3/4 cup fine chopped salsa
1 can Niblets corn drained (optional)
1 small can diced green chiles
a few shakes of Johnny's Season Salt
a few shakes of cumin
 3/4 cup sour cream (add last half hour)
1/3 cup milk or cream 
shredded jack or cheddar cheese (I like Jack Cheese best for these)
My Ingredients List for Green Chile Chicken Enchiladas....super easy! Add Niblets corn if you need to feed even more people!
Cook chicken and shred it up. Then add the 3/4 cup sour cream, chiles, salsa and spices. Add milk or cream and the soup to  the filling.  Add sauteed onions and taco seasoning packet (1/2 pkg.)
Roll up the Enchilada filling topped with a bit of shredded cheese.
Taste and season if needed.  Spoon the filling into 8 to 10 flour tortillas. Add some grated jack cheese and then roll them up. Top with cheddar cheese. Bake 30 minutes at 350 covered with foil. When ready to serve, top with a slice of avocado, if desired. Makes 8 to 10 enchiladas.
Serve your Green Chile Chicken Enchiladas with a salad and Chips with Salsa.
These are great to bring to a potluck or for a party. Just use the smaller flour tortillas to make double the recipe if you are serving lots of other foods. They will make mini enchiladas! I always get compliments on them! 

Monday, August 5, 2013

Pork Chops in Mushroom Gravy

Breaded Pork Chops in Mushroom Gravy....chicken fried!
4-6 pork chops
A few shakes of  Lawry's Season Salt
A few shakes of pepper.
1 cup flour
1 egg
1 cup Italian Seasoned Bread Crumbs (optional for more of a coating)
Roll chops  in egg then in flour. Then repeat for a thicker coating or dip in bread crumbs if you want a crispy, thick coating. I just lightly floured mine after dipping in a whisked up egg. 

Pork Chops in Mushroom Gravy.....better than a pork chop on a stick! 

My hubs and I once went to a family reunion in Iowa to see all my relatives who are farmers back there. While we were there the Iowa State Fair was happening so we went to see one of the greatest State Fairs in the whole U.S.A. My hubs best memory? Eating a pork chop on a stick! He LOVES his pork chops. I love this recipe for cooking them. It is a great one to do with mashed potatoes because the gravy is so delicious you will lick it off your fingers, I promise!
I just did a light flour dusting this time on my Pork Chops in Mushroom Gravy.If you like them with a thicker breading, just leave them setting in the flour for 10 minutes then season them and fry. The more flour, the thicker the breading is. 
 Bread the pork chops with egg mixture, dip very lightly in flour, and season with Lawry's seasoning salt and pepper.Then fry them up in some canola oil.

You could also bread them heavily in egg, then flour, then egg then flour again if you like that crispy chicken fried style of pork chop breading. I've done it both ways.
Then blot the excess canola oil from your pork chops dry on a paper towel.
Put them in a 9 x 13 pan sprayed with Pam. Then put them in the oven on 300 for 45 minutes covered with foil.  

While they are baking in a foil covered pyrex 9 x 13 pan mix up the mushroom gravy with 1 can of Cream of Mushroom Soup, 1 cup of sour cream, 1/4 cup cooking white wine, and 3/4 cup milk, 1/2 cup sauteed mushrooms, and then season with pepper and a few shakes of Lawry's Seasoning Salt. I have used thick and thin pork chops with this recipe. If they are really thick I would bake them for a couple of hours on 300 degrees covered in foil. If they are thin, bake 45 minutes covered.
                      Bake your finished pork chops in a foil covered dish for 45 minutes to 1 hour if they are thin, 90 minutes if thick.
Mushroom Gravy
1 can cream of mushroom soup
1 cup sour cream
1/4 cup White wine or sherry 
1/2 to 3/4 cup milk
pepper and seasoning salt to taste
1/2 cup mushrooms sauteed in butter and garlic for 5 minutes

You don't need much salt as the soup is very salty already. Then pour it over your chops after they've baked for 45 minutes.  Let them bake another 15 minutes covered.  When they are done they should be pretty tender and very moist. The gravy is the best part so you can double the recipe if you are having mashed potatoes to go with your pork chops. Yummy. Enjoy!

Pork Chops in Mushroom Gravy - I think we did these over rice, but Mashed Potatoes are great too!


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