Category Archives: Recipes

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!
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

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).

Dr. Pepper Crock Pot Brisket
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!