Category Archives: Food

Chicken Enchiladas

I’m conquering recipes one by one! As with the brisket, I was semi-terrified to make enchiladas. Don’t laugh, we’ve all come across some kind of recipe that we’re scared to attempt. Maybe it’s because we’re nervous about living up to expectations or that it won’t turn out as you like it. Regardless, I’ve tackled another hurdle. Chicken enchiladas!

Have you heard of The Girl Who Ate Everything? It’s a great website full of recipes, any kind of recipes. This is where I found this great one for Creamy Chicken Enchiladas. It’s super easy, don’t get intimidated! This is not my last enchilada attempt, that’s for sure. There will be more to come!

Creamy Chicken Enchiladas

Ingredients:

1 Tbsp. butter

1 (10 ounce) can Rotel tomatoes and green chilies, drained

1 (8 ounce) pkg Cream Cheese, cut up and softened

2 cups chopped, cooked Chicken Breast (cooked however you like)

8 (8 inch) Flour Tortillas

2 cups Shredded Monterey Jack Cheese

1 cup Whipping Cream

(optional) 1/2 cup salsa verde (spicier version)

Instructions

1. Cook chicken however you desire. Crock pot, boil, bake, bbq, etc.

2. Melt butter in a large skillet over medium heat. Add Rotel and saute for 1 minute.

3. Stir in Cream Cheese and Chicken and cook, stirring constantly as the cream cheese melts.

4. Add about 3 Tbsp. of the chicken mixture down each tortilla. Roll up and place them seam side down in a sprayed baking dish.

5. Sprinkle with Monterrey Jack cheese.

6. Drizzle with whipping cream and salsa verde.

7. Cover with foil and bake at 350 degrees for 20-25 minutes. Take off foil and cook for another 10-15 minutes, or until cheese is golden.

Notes

I actually added some salsa to my chicken mixture to spice it up a bit. Next time, I’m going to use a little spicier rotel and try to flavor the chicken a bit more to give the meal a little bigger kick.

My chicken was boiled and then shredded. The shredded chicken in an enchiladas is perfect.

I didn’t use the entire 1 cup of whipped cream which is my fault for not following the recipe.

Overall – Diana and Sy approved! We’ll be trying different variations of this recipe, maybe with even some brisket! Yum.

Be sure to head on over to The Girl Who Ate Everything to find a printable version of this recipe and many more recipes!

Dr Pepper Crock Pot Brisket Recipe

7 Replies

Brisket is a necessity in Texas. Who am I kidding, meat is a necessity in Texas. I however love brisket but have been terrified to cook it. It always seems to turn out great when others cook it but I’ve always been a little nervous, until this past weekend.

I found this recipe on addapinch.com and it’s been approved by Sy so I will pass it along!

Dr. Pepper Slow Cooker Brisket

It’s super easy! Check out the recipe, here or I’ve re-written it below.

Dr. Pepper Slow Cooker Brisket Recipe

Prep Time: 5 Minutes

Cook Time: 8 Hours

Yield: 12 (You will have more than plenty leftovers.)

Ingredients

1 (5-7 pound) brisket, trimmed

1 can Dr. Pepper

1 cup Water

1 Tbsp. Worcestershire Sauce

1-2 tsp. Garlic Salt

1-2 tsp. Montreal Steak Seasoning

Instructions

1. Add brisket to the slow cooker. Pour in Dr. Pepper and water. Add Worcestershire sauce, garlic salt and Montreal Steak Seasoning. Cover with lid and set slow cooker timer to 8 hours.

2. Remove from slow cooker and slice to serve.

Notes

My brisket came in one super long piece. Be sure to cut it up otherwise when it cooks, it will pop the lid up on the crock pot.

My crock pot was on high and it only took about 4 hours or so (just in case you woke up late on a Sunday and didn’t really want to eat dinner at 8pm).

The meal was delicious! The meat just fell apart after taking it out of the crock pot.

Be prepared to have ideas for leftovers! You will have them!

The Road Between Austin and Fort Worth

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There is nothing like a road trip when you are driving down a two lane highway in what feels like the middle of nowhere. Towns are few and far between, the road just carries you from one unknown destination to the next. The way home from Austin, we did just that thru Hill Country on Highways 183 to 281. Have I mentioned that I love old windmills just as much as those water towers?

We came across a few little towns. Every now and then we’ll pull over to check out a Historical Marker. This was in the small town of Briggs. The 2010 census shows the population as 843. It’s obvious that this town has seen better days.

The historical marker that we almost missed. This was the town bank built in 1909. Later on, a fire burned down almost the entire block of businesses on this street.

Lampasa, TX

And just a little further down the road, Hamilton, TX.

I must say, this is one very nice county courthouse. Believe it or not, it was built in 1830. This wasn’t the best part of this town. Right across the street from the courthouse was The Hamilton Guest House. It looked so old that you can’t help but wonder how beautiful it was back in its prime. I wish I had a chance to take a picture of it.

By the time we hit Hico, we were hungry. We’ve been to Hico a time or two for the Texas Steak Cookoff but we hadn’t had a chance to eat at the Koffee Kup Kafe. (Yes, I know what you are thinking. KKK. We’ve heard the rumor. Not sure if it’s true or not.)

We arrived around lunchtime on a Sunday. My only complaint is that they do not serve breakfast between 11-2pm. What’s up with that on a Sunday?! It’s prime breakfast time. It’s ok – we found something else and it was delicious!

Ask Sy how much he loved this fruit salad. It was chopped apples and grapes mixed with cinnamon flavored whip cream.

Next, we both chose chicken fried steak. Those carrots were mighty tasty and cooked just right. Well, it was all pretty darn good. We even got apple cobbler for dessert. All for about $10. Not bad!

And what better to see on the way out of town in cowboy country. A giant spur.

Well that concludes our trip to San Antonio and back. What a fantastic weekend! I can’t wait to go back!