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Category Archives: Main Dish

Chicken Enchiladas and Enchilada Sauce

We eat a lot of chicken at our house and I’m glad to find a variety of different recipes so we don’t feel like we are eating the same food all the time. This is a great addition and definitely worth giving it a try. You won’t regret it and it’s one of those meals with “safe” ingredients.

Enchilada Sauce

Sauce spread on bottom of 9×13

Enchilada “guts”

Wrapping the tortillas

Sauce-covered enchiladas

 Before baking

Out of the oven

On your plate, yum!

Enchilada Sauce
By: Browneyedbaker 


1/4 cup vegetable oil
2 tablespoons flour
1 (8-oz.) can tomato sauce
1.5 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Salt to taste


1. Heat oil in a skillet over medium-high heat.  Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.

By: Browneyedbaker 


2 chicken breasts, sliced in strips
1/2 c oil
2 tsp. lime juice
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tbsp chili powder
1 tsp cumin
Onion, chopped
Red & Green pepper, chopped

Refried Beans
Shredded cheese of choice (I used Taco Mixed Cheese.)


1. Marinate chicken in oil, lime juice, pepper, salt, garlic and chili powder, and cumin for 1-5 hours. (I marinated the chicken while I prepared the rest of the meal and it was still very flavorful. I use this marinade for fajitas mostly.)

2. Slice onion and peppers very thinly. In skillet, sauté the chicken (with the marinade), onion, and peppers.

3. While the fajita mixture is being sautéed, combine a can of refried beans and a handful of cheese (however much you want). Spread about 1/3 of the enchilada sauce on the bottom of a 9×13 dish, enough for a thin covering across the bottom of the pan.

4. When the fajita mixture is ready, add to the refried beans and combine thoroughly.

5. Fill 8 tortillas with your choice of filling and roll them up and place them in the pan, seam side down.

6. Once the enchiladas are in place, pour the rest of the sauce over them, making sure there are no dry spots. Sprinkle the cheese of your choice on top.

7. Cover with aluminum foil and bake in a 350-degree oven for 25 minutes. Remove foil and bake 5 more minutes.

It’s delicious! Good luck and happy cooking!


Copycat P.F. Chang’s Chicken Lettuce Wraps

To be honest, I’ve never  been to P.F. Chang’s so I wouldn’t be able to really compare it. However, on a scale of 1 to 10 in ‘deliciousness’, I’d rate this a 9. (It’s a bit spicy so that is why I haven’t rated it a 10- but it’s certainly delicious!) I got this from the IowaGirlEats blog via Pinterest. I LOVE Pinterest! They are healthy and quite tasty. These are everything a girl wants, “all a girl needs”; now I have Christina Aguilera in my head. Do you?


Chicken Lettuce Wraps
From: IowaGirlEats


  • 1lb ground chicken breast
  • 1/2 medium onion, minced
  • salt & pepper, a dash of each
  • 2 large cloves garlic, minced
  • 1 inch nob fresh ginger, peeled & minced
  • 1 Tablespoon sesame oil
  • 2 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon water
  • 1 Tablespoon natural peanut butter (I used regular ole Jif)
  • 1/2 Tablespoon honey
  • 1 Tablespoons + 1 teaspoon rice vinegar (I used Apple Cider Vinegar. Good enough.)
  • 2 teaspoons chili garlic sauce (I’d do less in the future.)
  • dash of fresh pepper
  • 3 green onions, chopped (I didn’t have these available so I used broccoli for color.)
  • 1/2-8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped
  • 10-12 large outer lettuce leaves, rinsed and patted dry


1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2.Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3.Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4.Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Now, enjoy!

Chicken Tortilla Soup

If you are looking for a good, hearty, slightly spicy soup this is the one for you! I found the recipe from my favorite website, Browneyedbaker and get used to seeing links to her page. It’s my go-to for any baked goods and my friend Anna just adored the variety of cupcake recipes. To be honest, I’m not that much of cupcake/cake person, so you may not see much of that here. However, when I was pregnant with our precious little girl, I had an overwhelming craving for Chocolate Lava Cake or something similar to it. But, that’s another day (I think I’m hungry)..back to this soup. It’s a sure pleaser.
You can give me chicken, cheese, spice and flavor any day.

Chicken Tortilla Soup
From: Browneyedbaker


2 tablespoons vegetable oil
¼ cup minced white onion
¼ cup mined Anaheim pepper (I omitted this and didn’t miss it)
1 clove garlic, minced
2 tablespoons cornstarch
4 cups chicken broth
1 cooked skinless, boneless chicken breast, cut into bite-size piecesn (I used 2 chicken breasts.)
1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
8 ounces mild cheddar cheese, shredded
3 (6-inch) corn tortillas, minced
2 tablespoons lime juice
¼ cup canned diced tomatoes (Rotel or stewed tomatoes work too)
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
¼ teaspoon oregano
¼ teaspoon salt
Tortilla strips, optional, for garnish


1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.

2. Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese.

Serves 4 generously

***The cayenne pepper does give it a kick, so if you don’t like spice or want to limit it just had 1/4 tsp.***