Enchilada-zanga

2 - 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz) or 2 cans (15 oz each) mild red enchilada sauce
1 container (8oz) sour cream
1 can (12 oz) evaporated milk
2 cups (8 oz pkg) shredded cheddar cheese
1 can (4 oz) diced green chilies, undrained
1 pkg (12) corn tortillas

Preheat oven to 350*F. Grease 13x9 inch baking dish.

Combine enchilada sauce and sour cream in a medium bowl, set aside. Combine evaporated milk, cheese and chilies in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.

*D: I was intrigued by the whole lasagna meets enchiladas concept, but what really got me was the evaporated milk. What? Well, I have most, if not all, of these ingredients in my food storage, so I thought I'd give it a try.

I followed the instructions as is. I probably added about 3 cups of cheese because I wasn't sure 2 was enough. Good call on my part. I drained my chilies. I didn't have enough cooked chicken, so I had to use a can. The flavor wasn't as good, but it works in a pinch.

Here is how the layers go, starting from the bottom.

1 cup enchilada sauce mixture
4 corn tortillas
1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
4 corn tortillas
1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
4 corn tortillas
1 cup enchilada sauce mixture
1 cup cheese sauce

It is always easier for me to see it in a list like that when I'm layering dishes.

I usually sprinkle cheese on top of a casserole, but since the last ingredient is cheese sauce, I did not. It turned out just fine, I thought.

This is a delicious, easy casserole that tastes just like enchiladas. Very, very good. Pin It

Easy Cheesy Tuna Casserole

1 can Cream of Chicken soup
3 cups cooked pasta
1 can of tuna
1 cup shredded cheese

In a glass baking dish, mix pasta, soup, and tuna. Top with cheese and bake at 350* until cheese is melted.


*D: Easy, right? You know, I don't love tuna casserole, but I could eat this once a week. The tuna flavor was very subtle because there is only one can.

Variations: Use cream of mushroom instead, top with french fried onions or seasoned bread crumbs, add in half a bag of frozen peas, top with fresh tomatoes.

This is a small recipe - it only calls for 3 cups of cooked pasta. If you have more than 3 people in your family, I'd double it. I did not measure how much cheese I put on top. I just grated cheese and covered the top with a layer - that's my favorite part!

Yum. Pin It

German Pancakes

1/4 cup butter/margarine, MELTED

6 eggs

1 cup flour

1 cup milk

Preheat oven to 350*. Beat eggs for 1 1/2 minutes until mixed but not frothy. Add flour and milk, mix until incorporated. Pour melted butter into the bottom of 9X13 pan. Spread batter over butter. Bake for 20 - 25 minutes, until puffy. Do not let it brown.

*D: So, Tyler LOVES German Pancakes. The other night we were trying to decide what to eat and a commercial for Denny's came on TV. I saw that stack of pancakes and said, "Breakfast for dinner!" My sister-in-law, Julie, told me once to never underestimate the power of breakfast for dinner. We had BF for dinner growing up, and it's so true. I, for one, don't eat big breakfasts because they make my stomach hurt. I always felt like I was missing out. But, if you eat breakfast for dinner, you actually get to enjoy those tasty meals.

I'd never had German Pancakes until Tyler and I were engaged. They are denser than a regular pancake, with an eggy flavor and feel. But they are softer and lighter than an omelet (and there's no cheese).

Some recipes call for 3/4 cup of both instead of a full cup. Those recipes are fine. I prefer this one because it's easier to remember and measure :). And the egg flavor isn't as strong. It's more pancake than omelet. However, it is a little denser. The recipe says not to let it get brown. Mine got a little brown and it was still fine. Don't feel like you have to throw it away if the edges are caramel colored.

I don't want you to freak out the first time you make these, so here is a quick picture of what it will look like when the timer goes off:

Looks like something from Ghost Busters or something. Don't worry, it falls almost as soon as you pull it out of the oven.


And I've had requests for more pictures so you know whether or not to make something. Here is the picture of German pancakes, ready to eat:

I debated whether or not to add it because, lets be honest, it doesn't look all that appetizing. But, you asked, so there it is.

You just cut it up and serve it with maple syrup. Healthy? Probably not. Delicious? Definitely!

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Taco Casserole

1 lb hamburger - brown with onions
2 cans (8 oz) tomato sauce
1 1/2 TBSP chili powder
1 can cream of chicken soup
shredded cheese
corn tortillas

Brown hamburger with onions and then drain. Mix with tomato sauce and chili powder. In a separate bowl, mix soup and milk. Layer tortillas, meat mixture, soup mixture and top with lots of cheese. Bake uncovered at 350* for 15 - 20 minutes.

*D: Yum, yum and yum.

I cut back on the chili powder a bit, and I did not add enough corn tortillas to the bottom of the pan. When I made this I had about 1/2 pound of cooked ground beef already in my freezer, so I used that. The recipe made enough for 2 - 4 people, so if you plan to feed more than that, you may have to 1 and a half it or just double it. It's hard to say for sure since I only used half the meat, but when I made this I baked it in a square glass dish, 8 X 8 I think.

Great recipe, tastes almost like enchiladas.

Possible side dishes: corn, Mexican rice, beans, salad. Pin It