Tuesday, November 17, 2009

Chicken Enchiladas

3 boneless skinless chicken breast
8 oz. sour cream
1 lb. shredded cheddar cheese
1 can chopped green chilies
1 can cream of (I have used chicken or celery)
large flour tortillas

Boil chicken, once cooked shred or cubed chicken breasts. While chicken is cooking mix in the four remaining ingredients. Once chicken is cut up add to the mixture and spoon into tortillas. Sometimes I don't fill all of the tortillas and put some of the filling on top while it cooks other times I want more enchiladas so I will use all the filling and top them with shredded cheese and salsa, they are also good without topping. These are perfect to put in a freezer safe container and freeze, for easy lunches (they just need warmed up since everything is cooked) or line them up in a 9x13 or 8x8 (depending on how many you are cooking at a time) and bake until warm through at 350 degrees, about 30-40 minutes.

Hope my directions make sense, ENJOY!

Little Chef: Banana Boats!


Whole Banana

Mini Marshmellows

Chocolate Chips

This is a camp favorite that I forgot about until the other day when I wanted to share a special dessert with my boys! (plus it is EASY)

Peel the peel off one side of a banana and set the banana in a little foil (it kind of looks like a boat too). Take a spoon and spoon out some banana and fill it in with marshmellows and choc. chips.. Set the banana boat in a heated oven for 5-10 minutes until the marshmellows and choc. chips are all melted and gooey and dig in!

Hope my instructions make sense, ENJOY!