Saturday, November 10, 2007

Super easy recipes

Thought I would share these recipes that I made for dinner last night. I'm all about super quick and easy, and both of these are just that. For our meal, I made chicken enchiladas, served with black beans. And for dessert, it was coconut chess pie.

Chicken Enchiladas:

2 cups chopped cooked chicken
1 cup chopped green bell pepper
1 pkg. (8 oz) cream cheese, cubed
1 jar (8 oz) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 oz) Velveeta cheese, cut up
1/4 cup milk

Stir chicken, green pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam-side down, in lightly greased 12x8-inch baking dish.

Stir Velveeta cheese and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350 for 20-30 minutes or until thoroughly heated. Pour remaining salsa over tortillas and serve.

Coconut Chess Pie:

1 stick butter
1.5 cups granulated sugar
3 eggs, beaten
1 cup flaked coconut
2 tsp vinegar
1.5 tsp vanilla

Combine butter and sugar in saucepan, heat, stirring until melted and well blended. Let cool and combine with all the rest of the ingredients. Pour into an unbaked pie shell. Bake for about 1 hour at 350, or until a knife inserted in center comes out clean.

*I baked mine for about 50 minutes and that ended up being a little too long I think*



black eyed susans kitchen said...

Thanks Kari. The enchilada recipe is right up our alley. I am all about quick and easy as well.My husband, on the other hand loves to work on the many ingredients recipes. Its a win-win situation. Susan