2-3 sweet potatoes (enough to make 4 cups)
1/2 cup white sugar
2 eggs, beaten
1/2 tsp salt
4 T butter, softened
1/2 cup milk
1/2 tsp vanilla
1/2 cup brown sugar
1/3 cup flour
3 T butter, softened
1/2 cup chopped pecans
Preheat oven to 325. Place sweet potatoes (with skins on) in a medium saucepan with water to cover. Boil 20-30 minutes, until tender. Drain potatoes and peel skins off with a knife. You might want to wait for them to cool a bit or run cold water over them. Once peeled, mash with a half held masher or electric beater.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Spread in a 9x13 baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse (sometimes the mixture gets smoothly blended and that's fine, too). Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Other signs that it is done are dry edges and it is set in the center.
Tuesday, December 12, 2017
Tuesday, September 5, 2017
Pumpkin Chiffon Pie
Mix 1 envelope Knox gelatin with 1/2 cup cold water; set aside.
Separate 3 eggs and add yolks to a sauce pan; beat slightly. Save whites for later (no need to refrigerate).
Add to the sauce pan 1/2 cup sugar,
1/2 cup milk, and
1/2 tsp each: ginger, salt, nutmeg, cinnamon.
Cook in a double broiler until thick.
Add gelatin/water mixture and combine then cool thoroughly.
In a large bowl, beat egg whites to stiff peak while adding 1/2 cup sugar slowly.
When pumpkin mixture is cooled, pour that into the meringue (egg whites and sugar) and gently fold together.
Pour into precooked pie shells and cool completely. The pies will turn more orange as they cool.
Separate 3 eggs and add yolks to a sauce pan; beat slightly. Save whites for later (no need to refrigerate).
Add to the sauce pan 1/2 cup sugar,
1/2 cup milk, and
1/2 tsp each: ginger, salt, nutmeg, cinnamon.
Cook in a double broiler until thick.
Add gelatin/water mixture and combine then cool thoroughly.
In a large bowl, beat egg whites to stiff peak while adding 1/2 cup sugar slowly.
When pumpkin mixture is cooled, pour that into the meringue (egg whites and sugar) and gently fold together.
Pour into precooked pie shells and cool completely. The pies will turn more orange as they cool.
Pecan Pie
In a sauce pan mix
3/4 cup sugar
2 T flour
1 tsp salt.
Add 1 cup dark corn syrup
and heat until sugar is dissolved.
Cool until luke warm and beat in
2 eggs, one at a time.
Mix in
1/2 cup canned milk
1 cup pecans
1 tsp vanilla
Pour mixture into 9 inch unbaked pie crust.
Bake 375 50 minutes or until firm. Cool before serving.
3/4 cup sugar
2 T flour
1 tsp salt.
Add 1 cup dark corn syrup
and heat until sugar is dissolved.
Cool until luke warm and beat in
2 eggs, one at a time.
Mix in
1/2 cup canned milk
1 cup pecans
1 tsp vanilla
Pour mixture into 9 inch unbaked pie crust.
Bake 375 50 minutes or until firm. Cool before serving.
Classic Pie Crust
Makes two pie crusts.
2 cups flour mixed with
1 tsp salt
Add 3/4 stick well chilled crisco shortening stick (3/4 cup). Cut the shortening into the flour mixture with a pastry blender or two butter knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 2-4 T ice water over the flour mixture; mix gently with a fork. Add more water by the tablespoon full, mixing until dough holds together.
Divide dough into two balls and flatten each into 1/2 inch thick round disks. Wrap in plastic and refrigerate at least 30 minutes.
Place one disk on lightly floured counter top. With floured rolling pin, roll dough outward from center into a circle two inches wider than your pie plate. Ease crust into pie plate, trim edges if needed and flute around edges.
Bake according to pie directions or fill and then bake.
Repeat with other disk.
2 cups flour mixed with
1 tsp salt
Add 3/4 stick well chilled crisco shortening stick (3/4 cup). Cut the shortening into the flour mixture with a pastry blender or two butter knives until mixture resembles coarse crumbs with pea-sized pieces remaining.
Sprinkle 2-4 T ice water over the flour mixture; mix gently with a fork. Add more water by the tablespoon full, mixing until dough holds together.
Divide dough into two balls and flatten each into 1/2 inch thick round disks. Wrap in plastic and refrigerate at least 30 minutes.
Place one disk on lightly floured counter top. With floured rolling pin, roll dough outward from center into a circle two inches wider than your pie plate. Ease crust into pie plate, trim edges if needed and flute around edges.
Bake according to pie directions or fill and then bake.
Repeat with other disk.
Basics of Frosting
A basic frosting consists of butter, vanilla, and milk mixed together and then powdered sugar added to the right consistency. I usually use about 1 T butter (melted), 1 tsp vanilla and 3-4 T milk, then add teh powdered sugar. Buttercream frostings have more butter and it's not melted, so you get a thicker, stiffer frosting with more butter flavor. You can also add cocoa (1 T?) to make chocolate frosting.
Sugar Cookies - Mauri's
from Mauri Winder
2/3 cup shortening
3/4 cup sugar
Cream together
Add 1/2 tsp vanilla
1 egg
Beat until creamy
Add 2 T milk and beat again until fluffy.
Add
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Mix thoroughly.
Divide dough in half; chill 1 hour (or more).
Roll out and cut desired shapes.
Note: one key to a good sugar cookie is not getting the dough too thick or too thin.
Note: an easy way to roll out dough is to use saran wrap on top and bottom.
Bake 375 6-8 minutes, do not overcook! They should be just slightly brown underneath and on the very edge.
2/3 cup shortening
3/4 cup sugar
Cream together
Add 1/2 tsp vanilla
1 egg
Beat until creamy
Add 2 T milk and beat again until fluffy.
Add
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Mix thoroughly.
Divide dough in half; chill 1 hour (or more).
Roll out and cut desired shapes.
Note: one key to a good sugar cookie is not getting the dough too thick or too thin.
Note: an easy way to roll out dough is to use saran wrap on top and bottom.
Bake 375 6-8 minutes, do not overcook! They should be just slightly brown underneath and on the very edge.
Sugar Cookies - Heather's
from Heather Hartman
1 cup butter, softened
cream with 2/3 cup sugar, then 2 eggs, adding one at a time.
1 T vanilla, mix in.
2 1/2 cup flour + 1/8 tsp salt
Combine.
Roll out and cut desired shapes.
Bake 400 6-8 minutes.
1 cup butter, softened
cream with 2/3 cup sugar, then 2 eggs, adding one at a time.
1 T vanilla, mix in.
2 1/2 cup flour + 1/8 tsp salt
Combine.
Roll out and cut desired shapes.
Bake 400 6-8 minutes.
Sugar Cookies - Angela's
from Angela Bogenrief
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
Cream those three together
Add 1 egg yolk
1/2 tsp vanilla and mix
Add 2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Fork stir dry ingredients then mix all together.
Refrigerate overnight.
Roll out and cut desired shapes.
Bake 350 for 10-12 minutes.
1 cup butter, softened
3 oz cream cheese, softened
1 cup sugar
Cream those three together
Add 1 egg yolk
1/2 tsp vanilla and mix
Add 2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Fork stir dry ingredients then mix all together.
Refrigerate overnight.
Roll out and cut desired shapes.
Bake 350 for 10-12 minutes.
Bacon-wrapped Teriyaki Chicken Skewers
from Our Best Bites
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Italian Chicken and Vegetable Skewers
from Our Best Bites
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Chicken Fiesta Salad
from The Girl Who Ate Everything
Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry. Cook chicken in a skillet with a little bit of oil. Remove from skillet when done and chop into chunks.
For the dressing, add the following ingredients to a blender and blend until smooth. Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced
Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry. Cook chicken in a skillet with a little bit of oil. Remove from skillet when done and chop into chunks.
For the dressing, add the following ingredients to a blender and blend until smooth. Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced
Greek Salad
2 hearts of Romaine lettuce, chopped
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
2 T chopped red onion
Kalamata olives
banana peppers
Feta cheese
Chopped tomatoes or halved cherry tomatoes
Top with Ghirard's Greek dressing
Eggs Sonora
from The Girl Who Ate Everything
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted
2 cups cottage cheese
4 cups shredded mozzarella cheese
1 cup chopped green chilies (from a can)
Preheat oven to 350 and grease a 9x13 baking dish.
In a large bowl, beat the eggs well. Add flour, baking powder, and salt and mix until well combined. Add all the remaining ingredients; mix well.
Pour the mixture into prepared pan and bake 30-45 minutes or until the center is set. Cover with foil after 30 minutes if the top is getting too brown.
Cool slightly and cut into squares. Serve with a dollop of sour cream and diced tomatoes, if desired.
Jelly Roll Pancakes
from The Girl Who Ate Everything
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
4 eggs, beaten
3 cups milk
1 tsp vanilla
3 cups flour
1/2 cup sugar
1/2 tsp salt
Add all ingredients in a large bowl and mix until combined. Melt some butter in a skillet over medium-low heat and cook the batter as you would regular pancakes, 2-3 minutes per side. The key is to cook on low heat until the pancakes are no longer glossy and they are barely golden.
Spread each pancake with your desired toppings (powdered sugar, syrup, jam, nutella). Roll up and eat!
Creamy Sausage and Tomato Pasta
from The Girl Who Ate Everything
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
Pasta Milano
from The Girl Who Ate Everything
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
Salmon marinade
The key to baking salmon is putting a generous pat of butter on each section or serving.
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
New Year's Eve Cake
from Mauri Winder
1 boxed white cake mix, made following the directions on the back but separated into a 9x13 pan and an 8x8 pan, so the cake is thinner. Reduce baking time by 10 minutes and check. Cool.
Mix
8 oz cream cheese (softened)
1 cup whip cream
1 cup powdered sugar
1 T lemon juice
1 tsp vanilla
When smooth, spread on top of cake. Top with Danish dessert (pie glaze recipe) plus 2 cups raspberries. Chill.
1 boxed white cake mix, made following the directions on the back but separated into a 9x13 pan and an 8x8 pan, so the cake is thinner. Reduce baking time by 10 minutes and check. Cool.
Mix
8 oz cream cheese (softened)
1 cup whip cream
1 cup powdered sugar
1 T lemon juice
1 tsp vanilla
When smooth, spread on top of cake. Top with Danish dessert (pie glaze recipe) plus 2 cups raspberries. Chill.
Hot Fudge Sauce
from Mauri Winder
2 cups sugar
1/4 cup flour
1/4 cup cocoa
Mix above ingredients with a wire whisk.
In pan, melt 1 cube butter, add 1 cup (NOT one can!) evaporated milk, and pour in sugar mixture.
Bring to boil for 1 1/2 minutes, whisking the entire time. Watch closely, it can scorch, as soon as it starts to thicken, remove from heat.
Add 1 tsp vanilla.
2 cups sugar
1/4 cup flour
1/4 cup cocoa
Mix above ingredients with a wire whisk.
In pan, melt 1 cube butter, add 1 cup (NOT one can!) evaporated milk, and pour in sugar mixture.
Bring to boil for 1 1/2 minutes, whisking the entire time. Watch closely, it can scorch, as soon as it starts to thicken, remove from heat.
Add 1 tsp vanilla.
Lazy Chile Rellenos
from thepioneerwoman.com
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
Easy Crock Pot Pork Carnitas
from the-girl-who-ate-everything.com
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
Hawaiian Chicken with Coconut Rice
from The Girl Who Ate Everything
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
Chicken Enchiladas
Bake 2-4 chicken breasts 350 for 25 minutes. You can salt and pepper them before baking, if desired.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
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