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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Chicken Enchiladas

We had some extra chicken leftover from a rotisserie chicken, so I wanted to find a way to use that chicken. So we stuck the chicken in a slow cooker with some chicken stock and after the meat fell off the bone, shredded it for these enchiladas, which were remarkably good, with a great flavor.

 

Ingredients

1 pound chicken meat - shredded
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon butter
1 small onion, chopped
1 cup medium or mild salsa
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 cup water
1 teaspoon lime juice
1/2 teaspoon garlic powder
6 (12 inch) flour tortillas
3 cups Mexican 4 cheese, shredded, divided
1 (19 ounce) can enchilada sauce

 

Cooking Directions

Shred the chicken -- I like using a slow cooker for several day old rotisserie chicken and put some chicken stock in with the chicken until it falls off the bone (around 2 hours) - there are other ways to cook new chicken and shred, so use whichever technique you want. Then shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside.

Combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, salsa, and water. Allow to simmer for 10 minutes. Stir in the lime juice, cumin, and garlic powder; simmer for an additional 10 minutes.

Heat an oven to 350 degrees. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of cheese. Bake until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

 

Add chicken to slow cooker with chicken stock.  About 2 hours and the meat will fall off the bone.

Add chicken to slow cooker with chicken stock. About 2 hours and the meat will fall off the bone.

 

Shred chicken, set aside.

Shred chicken, set aside.

 

Add Cream of Chicken, Sour Cream and Chile Pepper to sauce pan, simmer.

Add Cream of Chicken, Sour Cream and Chile Pepper to sauce pan, simmer.

 

Stir periodically, keep warm while preparing the meat.

Stir periodically, keep warm while preparing the meat.

 

Melt butter

Melt butter

 

Sweat onions - about 5 minutes

Sweat onions - about 5 minutes

 

Add chicken, chilies, taco seasoning, water.  Also add salsa - not pictured in this instance. Mix.

Add chicken, chilies, taco seasoning, water. Also add salsa - not pictured in this instance. Mix.

 

Simmer for 10 minutes

Simmer for 10 minutes

 

Add garlic powder, cumin, lime juice, simmer for another 10 minutes.

Add garlic powder, cumin, lime juice, simmer for another 10 minutes.

 

Add soup mixture to chicken mixture - and mix.

Add soup mixture to chicken mixture - and mix.

 

Chicken mixture complete.

Chicken mixture complete.

 

Place remaining soup mixture in baking pan and spread across the bottom.

Place remaining soup mixture in baking pan and spread across the bottom.

 

Place chicken mixture in the tortilla

Place chicken mixture in the tortilla

 

Sprinkle cheese over the chicken mixture.

Sprinkle cheese over the chicken mixture.

 

Place enchiladas in pan over the soup mixture.

Place enchiladas in pan over the soup mixture.

 

Top with enchilada sauce

Top with enchilada sauce

 

Top with cheese

Top with cheese

 

Bake at 350 degrees for 25 minutes

Bake at 350 degrees for 25 minutes

 

Done

Done

 

Serve

Serve

 

Chicken Enchiladas

Chicken Enchiladas

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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