Em's Super Yummy Chicken Enchiladas

I had to post something so that Jen's eggplant recipe wouldn't be the first recipe people see when they check out this blog. ;) She complains that her son is picky and then tries to feed him eggplant...am I the only one seeing the irony in this? J/k. Love you Jen!

2-4 Chicken breasts, cooked and shredded
1 can Cream of Chicken Soup
1 pkg. of Cream Cheese, softened
1 can Enchilada Sauce (one of the bigger ones)
Taco Seasoning to taste (ususally about 2-3 Tbsp.)
Tortillas
Cheese (lots of it!)

Toppings:
Cheese
Sour Cream
Salsa
Lettuce
Tomatoes
Olives
Guacamole

Directions: Cook Chicken and shred. Set aside. Mix Cream cheese, Chicken soup and Taco seasoning together in a bowl. Add shredded chicken. Mix well.

Next, get a large plate, coat it in a light layer of enchilada sauce. Lay tortilla on top and then spread more enchilada sauce over the tortilla. Put some of your chicken mixture on top, add cheese, roll up and stick in your 9x13 pan. Make as many enchiladas as you have filling for. Once you are finished, cover them with the remaining enchilada sauce and bake. I often divide my enchiladas between two square pans and freeze one for later in the month.

Bake at 350 for 30 minutes. Serve with all your toppings and I also serve mine with a side of rice.

Deceptively Delicious

I checked this book by Jessica Seinfeld out from the library today. I started paging through it and I'm super excited to try out these recipes and purees! My dear, sweet son Aaron is THE pickiest eater (well, except for PJ). I need to figure out how I can get nutrients in him, because I refuse to stuff food through his clamped jaws! As I try out the recipes, I'll let you know what works for us and what doesn't. Should be fun!

Fall Ratatouille

I received an eggplant and a red pepper in this month's co-op and I was looking for something interesting to do with it. Ratatouille is one of Anya's favorite movies right now and I thought this recipe would be great. As I was making it, I was a little nervous as to how it would taste. The answer? Delicious! I even had a friend over later and she had some and loved it as well!! NOTE: Joe will not like this and if you feed it to him, he will not be your friend anymore. Unless you maybe serve it with a side of roast beast!

1 medium eggplant, cut into bite-sized pieces
1 medium onion, cut into 1/2 thick slices
1 medium red pepper, cut into 1/2 thick slices
1 medium zucchini, cut into 1/2 thick slices
1/4 cup Sun Dried Tomato Vinaigrette Dressing
1 can (16 ox) diced or stewed tomatoes, undrained
2 T Parmesan
1/2 cup shredded Mozzarella (I recommend more!)

Mix eggplant, onion, red pepper, zucchini, and dressing in a large skillet. Cook and stir on medium high heat for 6-8 minutes or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 minutes, stirring occasionally. Spoon into baking dish. Top with cheeses. Bake at 350 for 15 minutes.

This recipe courtesy Kraft Foods--2006 Calendar, October