chicken enchilada casserole, version 1

i love making chicken enchilada casserole because it tastes pretty much like a chicken enchilada but it's half the work. here is one version, i'll post the other another time. so let's get started. you'll need a package of chicken strips (or 2 chicken breasts), 1 can cream of chicken soup, 8 oz. sour cream, small can of diced green chiles, 6 or 7 corn tortillas, and a cup of grated cheese.
start by boiling your chicken for 30 minutes or until no longer pink. then in a medium saucepan, add your sour cream,

cream of chicken soup,
1/3 can of water,
and green chiles.
turn heat to medium-high, and stir until well-combined and bubbly.
spray a square pan with pam, then pour in 2/3 of your sauce.
about that much.
next, tear your tortillas into bite-size pieces.
like this:
next comes the chicken. this is where strips are easier, but it doesn't really matter. just tear up the chicken and layer on top of the tortillas.
like so.

now pour on your grated cheddar cheese.
and last, add the remaining sauce on top.
spread out evenly, and bake in a 350* oven for 30 minutes or until bubbly. make sure it's bubbly though, because this meal is NOT good cold in the center (which has actually happened before).
and...how anticlimactic. i forgot to take a picture of it finished. ah well. it's still good.

this is a quick and easy chicken enchilada. yum!

sharon's chicken enchilada casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly


the perfect chocolate chip cookies

i knew cindy hansen when i lived in draper. not well, but a little. but i will never forget her now, for she has left me with the best memory: the perfect chocolate chip cookie. i'm telling you, they are perfect. i'm not a huge cookie lover, but these, fresh out of the oven, are perfection. cindy says,
i experimented with this one until i got it just right. they're barely crisp on the outside and chewy on the inside. perfect!

i didn't take step-by-steps because really, it's easy. but here are a few tips: there is a lot of flour in these babies, and unless you're literally married to he-man, you will need a kitchenaid mixer to get the flour completely mixed in. you cannot do it by hand, i guarantee. since i don't have a kitchenaid, i have to do it by hand, so i reduce the flour a bit when i make these now. also, this recipe may not translate to other states and/or altitudes. you be the judge. also, don't disregard the pizza stone. it makes a difference in the final product, i swear.

cindy's perfect chocolate chip cookies

1/2 cup butter (NOT margarine)
1/2 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
12 oz. package of semi-sweet chocolate chips

cream sugars, butter & shortening, then beat in eggs and vanilla. stir in flour, soda, and salt, then fold in chips. bake on a pizza stone at 350* for about 12 minutes (depending on cookie size). cookies should barely be brown. it is important not to over bake them. leave on stone about one minute, then remove to cool on a flat surface.