Posts filed under Entrées

Chicken Enchilada Dip

Chicken Enchilada Dip

 A little addictive... you've been warned.

  • 1 – 8 ounce package cream cheese
  • 1½ cup cheddar cheese
  • 1 can green chilies, drained
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ pound boneless, skinless chicken breast, cooked and finely chopped

  1. Combine cream cheese, 1 cup of the cheddar cheese, chilies, spices and chicken.
  2. Spread into greased 9” pie plate.
  3. Bake at 350° for 20-30 minutes or until lightly browned and heated through.
  4. Sprinkle with remaining cheese. Let stand for 10 minutes.
  5. Serve with tortilla chips.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Posted on March 29, 2012 and filed under Entrées.

White Chipotle Chicken Chili

Recipe: White Chipotle Chicken Chili


  • ½ cup butter
  • 1 large onion, chopped
  • 2-4 garlic cloves, minced
  • ½ cup flour
  • 2 - 40 ounce cans chicken broth
  • 1 tablespoon cumin
  • 2 – 4 ounce cans green chilies, chopped
  • 1 teaspoon chili powder
  • ¼ - ½ teaspoon red pepper
  • 2 teaspoons dried chipotle peppers
  • 4 boneless, skinless chicken breasts, cooked and chopped
  • 2 - 15 ounce cans great northern beans
  • 1 cup sour cream
  • 2-3 cups Monterey jack cheese, divided


  1. Sauté onions and garlic in butter.
  2. Add flour and allow to thicken.
  3. Add chicken broth, a little at a time, stirring until smooth.
  4. Add cumin, green chilies, the other spices, chicken, and the beans.
  5. Bring to a boil, lower heat to medium and simmer 30 – 60 minutes.
  6. Stir in sour cream and 2 cups of Monterey jack cheese right before serving.
  7. Garnish with additional cheese. Serve with corn bread.

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Posted on October 18, 2011 and filed under Entrées.

Crock Pot Beef Roast

Recipe: Crock Pot Beef Roast

Summary: I’m not sure who taught me how to make this roast. I think it was my sister, Nancy, but I learned a thing or two about cooking beef from my father-in-law, too. At any rate, this is how I love a roast! My kids went through a “I hate mushrooms” phase. (They may actually still be in that phase.) When the roast was finished, I removed it and used an immersion blender to get rid of any evidence of mushrooms.


  • 4-6 pound beef roast (rump or round – a “tougher” cut works best for this method)
  • ¼ cup vegetable oil
  • 1 cup chopped onion
  • 1 envelope onion soup mix, dry
  • 1 – 2 (10.75 ounce) cans cream of mushroom soup


  1. Cook onion in oil for 1-2 minutes. Brown roast in skillet with onions, 4-5 minutes on each side.
  2. Combine dry soup mix with mushroom soup in crock pot.
  3. Place roast and onions in crock pot with soup mixture. Spoon soup over roast and cook on low 4-6 hours.
  4. Serve with mashed potatoes... I just got chills.

Tougher cuts of meat are best when cooked low and slow. A more tender cut of beef will turn to mush if cooked this long.

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Posted on January 23, 2011 and filed under Entrées.

Crock Pot BBQ Pork

Recipe: Crock Pot BBQ Pork

Summary: Another recipe from the talented, Cassie Farley.


  • 4 pound pork roast
  • 1 cup apple cider
  • 1 cup water
  • 2 cups ketchup
  • ¾ cup brown sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 teaspoons chili powder


  1. Combine ingredients in crock pot.
  2. Brown roast in skillet and add to crock pot.
  3. Cook on low heat, 8-10 hours.

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Posted on January 23, 2011 and filed under Entrées.

Green Chile Chicken Enchiladas

Recipe: Green Chile Chicken Enchiladas

Summary: The flavor of these enchiladas is really delicious, and mildly spicy. For those wishing to have a little more "heat", you can add a couple chopped jalapeños to the enchilada sauce .


  • 2 tablespoons olive oil
  • Salt, pepper, and cumin
  • 4 boneless, skinless chicken breasts
  • 1 4 ounce can chopped green chiles
  • 4 cloves garlic, diced
  • 2 – 16 ounce jars green enchilada sauce
  • ½ cup light sour cream
  • ½ cup skim milk
  • ½ teaspoon cumin
  • 12 – 6 inch corn tortillas
  • 1½ cups Monterey Jack cheese, shredded
  • 1 tablespoon fresh cilantro, chopped


  1. Season chicken with salt, pepper and cumin. Heat olive oil in large skillet and place seasoned chicken in skillet. Brown chicken breasts, 4 – 5 minutes on each side.
  2. Remove chicken and slice. Return chicken to skillet, along with green chilies and garlic. Continue to cook chicken until cooked thoroughly.
  3. Whisk sour cream and milk together. Add enchilada sauce and cumin. Warm tortillas in microwave, 30 seconds or so.
  4. Assemble enchiladas by dipping each tortilla in enchilada sauce mixture, lay tortilla flat, spoon on about 1/4 - ½ cup sliced chicken, and top with 1 tablespoon cheese. Roll tortilla tightly and place in sprayed 9x13 baking pan. Assemble the remaining enchiladas and place in pan.
  5. Pour remaining enchilada sauce mixture over the enchiladas, top with remaining cheese.
  6. Bake at 350° for 30-40 minutes, or until sauce and cheese are bubbly and delicious. Remove from oven and top with chopped cilantro. Serves 6 – 8.
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Posted on January 9, 2011 and filed under Entrées.