The Cooking Channel: Enchilada Chicken Bake Recipe

This past week our air conditioner went out.  I was suppose to cook this dish Tuesday, but there was no way I was turning on the oven.  No way.  Today, I was able to make this Enchilada Chicken Bake, a simple quick meal and so many things you can use to substitute these items if you don’t have them on hand.  Here’s what you will need to make this dish.

6 – 8 pieces of chicken tenders (cut them into strips)

1 Packet of Enchilada Sauce Mix

1 Yellow Bell Pepper ( cut into strips)

1 Green Bell Pepper (cut int strips)

1/2 Onion

1 tbl spoon Minced Garlic

Handful of Basil

Shredded Cheese

Preheat your oven on 375 degrees

Cut up and prep vegetables.

enchilada chicken bake

 

Pour Olive Oil inside oven safe dish

Enchilada Chicken Bake

 

Lay chicken strips inside dish.  Depending on how much fat your chicken has on it make sure to remove it. I do leave a bit on for flavor.

Enchilada Chicken Bake

 

 

Now, we’ll pour on the enchilada sauce mix and after we’ve done that mix it all together well.

Enchilada Chicken Bake

 

Now it’s time to lay on the rest of the ingredients.

Begin with the basil, minced garlic, onions and bell pepper……

Enchilada Chicken Bake

 

 

Place in oven for 1 hour.  15 minutes before it’s time to remove from oven, top with shredded cheese and place back in oven for 15 more minutes.

Enchilada Chicken Bake

 

I served mine over brown rice.  It can be served over jasmine rice, quinoa, kale, spinach…….  or inside corn or flour taco shells.

enchilada chicken bake

 

Enjoy.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Help Mama Cook: Collard Greens & Cornbread Casserole Recipe

Dinner: Collard Greens & Cornbread Casserole

Ingredients:

  1. Approximately 3 cups of Collard Greens (mine were from the garden, blanched and frozen (thawed or prepping). I didn’t cook them prior to adding them to my recipe. I’d suggest pre-cooking half the time you’d originally cook them if they’re from the market.)

Collard Greens

       2. 2 boxes Jiffy Corn Muffin Mix

       3. 1 Can Cream Mushroom

       4. 3 tbl spoons Ricotta Cheese

       5. 2 tbl spoons sour cream

       6. 3 eggs

       7. 1 Cup Shredded Colby Jack Cheese

       8. 1 Cup Shredded Chihuahua Cheese

       9. Handful Chopped Fresh Parsley

Preparations:

  1. Preheat oven 350 degrees
  2. In one bowl mix your 2 boxes of jiffy corn muffin mix according to instructions
  3. In another bowl mix collard greens, cream of mushroom, ricotta cheese, sour cream, eggs, shredded Colby jack cheese, shredded Chihuahua cheese and chopped parsley.
  4. Spray 13 x 9 Pyrex dish with non stick spray.
  5. Pour half of your mixed jiffy muffin mix in the bottom of pyrex and spread evenly.
  6. Next, pour collard green mixture on top.

Collard Greens Conrbread1

     7. Lastly, pour the rest of the muffin mix on top and spread evenly.

Collard Greens Cornbread2

      8.Place in oven for about 45 minutes or until done.

Collard Green Cornbread3

and serve…

Collard Greens Cornbread Casserole

Preparation time: 15 minutes

Cooking time: approximately 45 minutes

Number of servings (yield): 8

Rated:  ★★★★☆ 1 review(s)

Copyright © Help! Mama Remote
Recipe by Nicole Phillips

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Breakfast Bowl

Breakfast Bowl for Brunch, Oh my!  Every now and then I get to watch the Food Network.  I love getting ideas and inspiration.  Well,  Saturday I think her name is Trisha was making a breakfast bowl with her niece.  Right away I knew it would be a great way for me to add some spice to breakfast.

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I used everything that I’d ordinarily use diced potatoes, eggs, turkey bacon and some shredded cheese. 

Hubby harvest some potatoes from the garden and I cooked up everything separately.

When everything was ready I layered them in a dish.

First the diced potatoes (all of the potatoes)

Next some eggs (half of what I cooked and I cooked a total of 8)

Then some bacon (shredded the bacon in pieces and added half of the bacon)

Shredded cheese

Repeated with the rest of the eggs

Added the last of the bacon and the rest of the cheese

It was a hit! 

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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From Garden To Table: Sauteed Swiss Chard, Chicken & Feta Cheese Salad

A hot salad from the garden pleases every gardener.   Late yesterday evening I ran into the garden to find some extras to go along with some chicken tenderloins I baked in the oven.  I grabbed some….

1.Swiss Chard
2.Red Onion
3.Banana Pepper
4.Snap Peas
5. Cherry Tomatoes

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I cleaned them all and chopped them up.  Drizzled a little olive oil in a hot skillet,  placed in my onions and snap peas first.  Let cook a bit and then I added everything else with the exception of my cooked chicken tenderloins (I chopped into bite size pieces).   While cooking I sprinkled in some pink himalayan salt, lemon pepper and goya seasoning and sautéing for appropriately 7 minutes or less.   Lastly, I added the chicken tenderloins (chopped into bite size pieces), stirred in and cooked for an additional 2-3 minutes. I wanted the swiss chard tender, but still having a bit of crunch and texture to all of the vegetables.

Served with crumbled feta cheese on top.

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We love salads!! I think it’s time that I start making more hot salads.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Home & Garden: 10 ways to use those tomatoes from the garden

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We’ve been harvesting plenty of tomatoes and cucumbers. Oh…I’m loving my cucumbers with lime juice. A delicious snack. 

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I’ve also been thinking of the many ways we can use the tomatoes.

1. Salsa
2. Spaghetti Sauce
3. Chili
4. On sandwiches
5. In salads
6. Cherry tomatoes as a snack
7. In pasta salad
8. Fried green tomatoes of course
9. On a homemade pizza
10. Stuffed tomatoes

This Sunday my grandma and father came by.  My grandma is gangsta!  She came over and pointed out which of my Yucca plants she wanted a piece of. Remember me cleaning my Yuccas the beginning of the summer?  Her taking a couple pieces helped me thin them out a bit. 

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Back to the tomatoes….What other ways would you use tomatoes? 

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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