Sandra Lee Has Nothing on Me! Quick Chicken Enchiladas

For the past week, I've had an overwhelming urge for chicken enchiladas.  I knew that if I went to Uncle Julio's Hacienda, I'd end up spending $12 on the enchiladas and another $20 on two margaritas (I know myself well)...so I went the cheap route and made my own. My recipe yielded approximately six servings for about $8.50.  I portioned the leftovers and put them into the freezer for work lunches.  I used a couple shortcuts in this recipe (e.g., packaged taco seasoning and salsa verde from a jar) but they tasted homemade to me! (Though I probably wouldn't serve them to any Mexican friends).

Chicken Enchiladas

2 chicken breasts

1 can chicken broth

1/2 c water

6 flour tortillas

1/2 package McCormick Taco Seasoning

1 chipotle pepper

Fresh avocado slices

1/2 c shredded Monterey Jack cheese

1 c salsa verde

* Coat the chicken breasts in taco seasoning, then poach them, along with the chipotle pepper, in a large pot in the chicken broth and water
* Remove chicken breasts from pot (leave the broth in the pot) and shred them using two forks or finger

* Place shredded chicken back into pot and simmer for about five more minutes

* Spoon chicken into the center of the tortillas and roll them (as if you're making a wrap)
* Place the filled tortillas into a baking dish (fold side down so they don't open)
* Top with salsa and cheese
* Bake uncovered on 350 degrees until the salsa is hot and the cheese melts (about 15 - 20 minutes)
* Serve with avocado slices (you could make guacamole if you're feeling adventurous)

Again, six delicious meals for $8... Can't beat it! If I hadn't found chicken breasts on sale, I might have used a Sam's rotisserie chicken.

I had no tequila on hand to complete the Mexican theme and I thought, "Hmmm...aren't prickly pears from Central America?"  Not that I had prickly pears, or anything. However, I did have an old, old bottle of Rose's Pear Mixer (so old that the top was kinda crunchy when I unscrewed the cap), so I prepared a pear martini (1 part vodka and 1 part Rose's Pear Mixer).

Turkey Bacon Pancakes

I have a confession to make:  I LOVE McDonald's McGriddles sandwiches!  They remind me of going to New Jersey diners and making sandwiches with my pancakes and scrapple. However, McGriddles don't quite mesh with my triathlon training. This pared-down version came to me in the wee hours of this morning, so I got to experimenting and ended up with Turkey Bacon Pancakes. I swear it's not gross, though it may sound like it.

I prepared three slices of turkey bacon and crumbled them.

Then I prepared my pancakes the regular way...and spooned some turkey crumbles in the middle when they were nearly ready to be turned. (Note: they should have been turned a little sooner, but I was trying to get my camera ready!)

Then I cooked the other side, drizzled them with maple syrup and topped them with the remaining bacon crumbles. (One day, I am going to get AA batteries for my "real" camera so that I can stop taking these nasty-looking pale photos of my food).

This strange recipe will be one of my weird food "keepers".

Madras Mimosas

The Madras Mimosa

Here's another of my creations...I call it the Madras Mimosa: part Madras and part Mimosa!  It's done champagne cocktail style and consists of about 4 ounces of champagne, orange juice, cranberry juice, and a splash of Rose's Lime Juice. Mmmm mmmm, good!