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Simple Suppers – Enchilada Bake

Enchilada BakeIf your family is like mine, we love Mexican food.  Tacos, Fajitas, Quesadillas…you name it.  My husband and I especially love Enchiladas but after cooking the chicken, waiting for it to cool so I can shred it, then filling the tortillas…well I don’t make them very often.  Until now.  Thanks to a rotisserie chicken, this recipe is quick and easy to pull together.  I served it alongside some Mexican Rice and a small salad.

Enchilada Bake

1 rotisserie chicken, removed from the bone and shredded
1 small onion, chopped
1 tablespoon butter
1 small can Enchilada sauce
1 cup cheddar cheese, shredded
sour cream
green onions

1) Preheat oven to 350 degrees.
2) Over medium heat, melt butter and saute onions until transparent and slightly brown.
3) Place shredded chicken into the bottom of a greased 8×8 pan.  Sprinkle cooked onions over chicken.  Top with Enchilada sauce.  Stir until chicken is covered evenly.
4) Sprinkle cheese over chicken mixture.
5) Bake for 15-20 minutes or until bubbly.  Top with sour cream and green onions. Enjoy!

This recipe was adapted from The Key Ingredient.

Simple Supper – Potato Soup

Filed under: Uncategorized — Tags: , , , , — Missy @ 1:40 am

Potato SoupI heart Paula Dean.  Seriously.  Not only does she remind me of my dear friend and former B&B owner, Mickie, from Annapolis, Maryland — but she also knows how to make good food without tons of time and effort.  This Potato Soup is about as easy as you can get — great for a weeknight meal or a Sunday in front of the fire!  I can’t decide what’s the best part — not peeling the potatoes or letting Crock Pot do all the work for you.

20 oz of frozen hash brown potatoes (I used the Southern Style cubes)
1 can Cream of Chicken Soup (I used 98% fat free)
3 cups Chicken Broth
1 small onion, chopped
1/3 teaspoon black pepper
8 oz cream cheese, softened
Garnishes: bacon, shredded cheddar cheese, chives, etc

In a Crock Pot, combine potatoes, broth, soup, onion and pepper.  Cover and cook on low for 5 hours.  Stir in cream cheese; then cook an additional 30 minutes, stirring occasionally.  Put into your favorite soup bowl and garish as desired.  Enjoy!

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