Caity Sue's Turkey Enchiladas

By now people must be getting pretty sick of turkey, if you still have any left over...I know I am getting tired of that bird! I decided to use the last of Tom Turkey tonight by making a turkey enchilada dish. I decided to create my own recipe and I hope you like it. The measurements are approximate but I think they're pretty close.

Caity Sue's Turkey Enchiladas

1 1/2 lbs tomatillos, husks removed, quartered
1 white onion, coarsely chopped
1-3 jalapenos (depending on your taste), seeded and coarsely chopped
1/2 tsp salt
water
1-3 cloves garlic (depending on your taste)
2 - 3 TBSP cilantro
Chicken broth
4 cups turkey meat, shredded
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup sour cream, separated
1 can cream of chicken soup, separated
1/2 tsp cumin
12-15 corn tortillas
For garnish
Chopped cilantro
green onions, chopped
shredded cheese

Preheat oven to 350°F. Take the tomatillos, onions and jalapeno(s) and place in a sauce pan with enough water to cover. Add salt and bring to a boil; reduce heat and simmer for about 10 minutes. Strain off broth and place vegetable mix into a blender; add chicken broth to cover by about 1" and blend well. Add about 1/4 cup of sour cream and 1/4 cup cream of chicken soup to the blender with the cilantro and blend again. Reserve 1/2 cup.

In a large bowl add turkey, 3/4 cup sour cream mixed with 1/2 tsp cumin, rest of the can of cream of chicken soup and 1 cup of Monterey Jack cheese and 1 cup cheddar cheese, and 1/2 cup of the tomatillo sauce. Mix well. Cook tortillas until they are soft (today I wrapped them in foil and put them in a 350F degree oven for 15 minutes, but other times I will spray them with Pam cooking spray and bake them on a cookie sheet in a 400 degree oven for 3-4 minutes; also you can soft fry them in oil OR you can soften them in the sauce....just heat it back up to a low boil and dip the tortillas in the sauce until soft...be careful because it's easy to get it too soft and they will break apart). Put about 1/2 to 1 cup of sauce in bottom of 13"x9" baking pan. Dip each tortillas briefly in blender of sauce and fill with turkey filling. Roll up and place, seam side down, in baking dish.

When they are all filled and in the pan(s), pour remaining sauce over enchiladas and bake, until bubbling, about 30 minutes. Halfway through cooking I place the cheese for garnishing all over and continue baking. When the enchiladas are cooked, removed from oven and garnish with green onions & cilantro. Bon Apetit! NOTE: Next time I won't put as much sauce over the enchiladas as it can make the tortillas too soft...but it was YUMMY!!!

Italian Chicken with Cream Sauce

I was on Facebook recently, and a friend was looking for a boneless chicken Crock Pot recipe. I realized that not only had I NOT put this recipe on my blog, but that I hadn't made it in a while...and it's now going to be our dinner. Thanks, Steph!This chicken dish is rich, creamy and oh so tasty! The chicken is cooked in the Crock Pot in a mixture of water and Italian salad dressing mix. The cream sauce consist of cream cheese, cream of chicken soup and mushrooms. It’s delicious served over fettuccine noodles with a garden salad on the side.

Italian Chicken with Cream Sauce for the Crock Pot

4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
½ cup water
1 (8 oz) package cream cheese, softened
1 can (10½ oz) condensed cream of chicken soup, undiluted
1 can mushrooms, drained (optional)
16 oz fettuccine, cooked and drained

Place the chicken in the crock pot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about 3 hours. In a mixing bowl, beat the cream cheese and soup until blended. Stir in the mushrooms and pour mixture over the chicken. Cook about 1 hour longer. Serve over the cooked fettuccine.

OK...I was just looking through my older blog posts and I DID post this recipe back in September 2010. Sorry for the duplicate!!

Italian Chicken with Cream Sauce for the CROCKPOT

Hey there bloggers!Tonight I'm making my creamy Italian chicken and the smell is making me crazy. This is a super-simple easy-breezy recipe that I'm sure will become a quick family favorite!

This chicken dish is rich, creamy and very tasty. It is delicisou served over fettucine with a garden salad on the side...but tonight I'm cooking artichokes.



ITALIAN CHICKEN WITH CREAM SAUCE FOR THE CROCKPOT

4 boneless, skinless chicken breast halves
Salt
Pepper
Garlic powder
1 cube butter
1 envelope Italian salad dressing mix
1/2 cup water
1 (8 oz) package cream cheese, softened
1 can (10 1/2 oz) condensed cream of chicken soup, undiluted
1 (4 oz) can mushrooms, drained (optional - I never use these)
16 oz fettuccine, coooked and drained

Season chicken with salt, pepper & garlic powder. Melt butter in saute pan (don't use non-stick for this) and brown chicken breasts over medium to medium high heat...just a few minutes per side - only long enough to make it a nice, golden brown. Place the chicken in the crock pot. Drain the butter but leave all the beautiful browned bits in the bottom of the saute pan. Making sure the saute pan is still on the heat and pour in the 1/2 cup of water and scrape up all the browned bits. Turn off heat and add the package of Italian salad dressing mix. Pour over chicken. Cover and cook on low for about 3 hours. In a glass bowl, beat the cream cheeese and soup until well blended. Stir in the mushrooms and pour mixture over the chicken. I will stir this into the liquid already in the pot as good as I can. Cook about 1 hour longer. Serve over the cook fettuccine.