Tortilla Soup

We tried a new recipe this week . . . another one from pioneer woman, I'm obsessed! But another delicious recipe, so she can do no wrong. Eddy was not a huge fan because he does not like chunks of tomato, but he still ate a little.I'm being a little lazy tonight so here is the link.

She did say the best part about the soup was the condiments and they did make the soup. We had the usual sour cream and cheddar cheese, but I also made some pico de gallo and tortilla strips. I just cut up a tortilla and threw the strips in the oven at 375 for 10ish minutes. They are actually quite a nice crunchy little treat.

And my new favorite recipe for pico de gallo Brandt found for his 7th grade CTE class. Just chop up equal parts tomato, red onion, and cucumber. That's right, cucumber. It's my favorite part!

Cheesy Chicken Enchiladas

I tried a new recipe the other night that is definitely a keeper. Cheesy Chicken Enchiladas from Annie's Eats (link on the right--a food site worth checking out). She actually calls them Benchiladas because it's her husband's favorite dish. Easy to make and adjust for how much you need--I just did a small pan because I was using leftover rotisserie chicken so then I had to fight JP for the leftovers the next day.

Cheesy Chicken Enchiladas

4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa (I like to pick up a pint from our favorite Mexican restaurant)
shredded mexican cheese (close to 4 cups)

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.