Cheesy Chicken Enchiladas

Following this recipe exactly as it is you can expect to get 2 large pans worth of enchiladas (about 26). Also, this is not a quick or easy meal. While the process isn’t very complicated, it can be quite time consuming, particularly if you have a lot of interruptions (read: children) while you’re cooking. Be prepared to spend a good portion of your day on this. However, you’ll have several days worth of food per pan, so it’s really worth it.


  • 2 13-in. x 9-in. x2-in. pans
  • large pot
  • 1 very large mixing bowl
  • 4 cans of refried beans
  • 6 cans of enchilada sauce (I use mild)
  • 20 oz. of shredded colby-jack cheese
  • enough aluminum foil to line both pans
  • 2 cubes of chicken bullion
  • 26 large flour tortillas
  • 3 lbs of boneless skinless chicken breast
  • blender, magic bullet, or similar shredded/cutting device (alternatively you can do it by hand/with a for but it is a lot of work)
Place the chicken breast and bullion into your large pot and cover with water. Boil until cooked through. Drain.
Once the chicken is cool enough to touch, cut it into smaller, more manageable pieces and process in blender or magic bullet until shredded as finely. Dump into large bowl.
Add refried beans, about 1 cup of the cheese, and 2 cans of the enchilada sauce. Mix well.
Line your baking pans with aluminum foil. This isn’t strictly necessary, particularly if you’re using dark pans like I do, but it makes clean up a lot easier once they’re finally empty.
Next, take out your tortillas and a spoon. (I prefer to use a tablespoon from my flatware set for this. Also I keep my tortillas in the big stack and just set them on the top of the package they came in.) Get a good “dollop” of your filling mixture on your spoon and place it in the horizontal center of your tortilla, about an inch and a half to two inches above the bottom of the tortilla. Dab enough of the mix onto the tortilla so that you’ve got a line about half an inch to one inch thick running across the bottom portion of your tortilla, leaving about a half an inch or more on each side. See diagram:
Roll the tortilla tightly like a skinny burrito (don’t tuck in the edges, leave them loose!) and place into the pan. It may be too long on either end, so center it and fold up the corners to make it fit.
Continue like this with each tortilla, occasionally sliding the ones already in the pan closer together, squeezing them in. Depending on how full you make them and how well you squish them, you should be able to fit approximately 13 enchiladas per pan giving you a grand total of 26 and most likely 6 tortillas left over.
Don’t worry, they’ll fit. Just push ’em in there! Don’t be shy.
Evenly divide the remaining enchilada sauce over the two pans, and then top liberally with the remaining shredded cheese.
Bake at 325ยบ for 25-50 minutes, until cheese is melted, tortilla edges are brown and centers are hot. I did a total of 40 minutes on mine today and they came out wonderfully.
To serve I recommend cutting the enchiladas in half and scooping them out in their shortened portions as they are really quite long for a plate otherwise.

Enjoy =)
This, my friends, is called a “sauce volcano” and its presence assures extra tastiness.

Crispy Parmesan Tilapia with Tomato-Cream Sauce

I’d like to preface this recipe by stating that my husband, who severely dislikes all seafood and fish absolutely loves this recipe. I stumbled onto it while browsing through, (send me your email address for an invite!) one of my favorite sites ever, and I convinced him to let me try it. Also, any notes or adaptations I made will be inserted into her original recipe notes as an italicized parenthetical aside.


  • 1-1/3 cups favorite spaghetti sauce (we used Bertolli Olive Oil & Garlic. Don’t hate the link, it’s just so you get a price idea. It’s available in many locations.)
  • 1 clove of garlic, minced
  • 3 tbsp half and half
  • 4, 4-5 ounce tilapia filets
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt (we used ground sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 1-1/2 cups Panko Japanese-style bread crumbs
  • 1 tsp salt-free Italian Seasoning
  • freshly grated parmesan (we used Frigo Shredded Parmesan)

In a medium sauce pan, over medium-low heat, bring the sauce and garlic to a simmer.  Stirring occasionally, allow to cook until reduced by half.  The sauce will become dark red and thick.  Stir in the cream and heat through.  Keep warm.
Rinse and dry the tilapia fillets and set aside.
In three pie plates or shallow dishes, place the flour, salt and pepper in one, the beaten egg in another, and the crumbs mixed with the seasoning in the third.  Coat each fillet with the flour mixture, dip in egg until covered, and then press on the crumbs.
Heat  a frying pan on medium to medium-high heat until very hot.  (Will depend on YOUR stove. Mine is very hot on medium.)  Add a little olive oil and fry the fish for 3-4 minutes on each side until crispy-golden and fish flakes easily with a fork.  Remove to a platter and spoon the sauce over. Garnish with Parmesan.

Source: Eating Well… Living Thin

Garlic-Almond Green Beans

It was so delicious that I forgot to take the photo before we’d served our plates!

Prep/Total Time: 15 minutes
Yield: 4 servings


  • 1lb fresh green beans, cleaned and cut to size
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup slivered almonds
  • pepper to taste

Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes.
Drain beans, then add beans, almonds and pepper to skillet. Toss to coat.

Source: Taste of Home magazine circa 2005