Cheesy Chicken Enchiladas

This recipe was contirbuted by Laura Webb.

This recipe comes from my (Laura's) mother-in-law, Jan.  She is an amazing cook and (unlike us) tends to spend a lot of time in the kitchen.  So I was thrilled to discover how easy these enchiladas are.  I always keep pepper jack cheese and green chilis on hand because the rest of the ingredients are no brainers.

Jan's Enchiladas

Serves about 4 people (but they make great leftovers, so I usually make extra)

Approx. 3 chicken breasts, cooked and shredded

1–2 smalls cans of chopped green chilis (I think Ortega brand medium are the best)

Soft taco sized flour tortillas

1 lb. Pepperjack cheese

½ lb. Cheddar cheese

1 can Cream of Mushroom soup

½ pint sour cream (thinned slightly with milk so it is more runny than super thick)

Mix shredded chicken with 1 can green chilis.  Load tortillas with chicken mixture and a generous amount of both cheeses. Roll tightly and place in shallow pan. Mix the cream of mushroom soup, sour cream, and second can of chilis if you want more "kick."  Pour sauce over enchiladas. Sprinkle remaining cheese over the top. Bake at 350º until bubbly (about 30 mins).  

NOTE:  They are still delicious even if you cut back on the cheese.  I am a BIG TIME cheese lover, and even I never use that much.  

ENJOY!!

Quick and Easy Waffles a la Our Dad

This recipe was contributed by Mike Westover, our father, who is always exceedingly amused by himself.  :)

Quick and Easy Waffles

Open freezer and remove Eggo box.

Place two frozen waffles in toaster.

Push down handle of toaster, then wait.

When waffles pop up, remove and place on a plate.

Slather waffles with peanut butter (chunky, not creamy).

Pour heated syrup on top and eat with a fork.

Yum.

Chicken Pot Pie

This recipe was contributed by Rachel Nielson.  

 This recipe is my crowning glory as a chef.  I created it.  Yes, it's true...I, Rachel Westover Nielson, the laziest, worst chef in the world, created a recipe that is delicious.  Amazing, right???

When we were little, my mom made a chicken pot pie that we all loved, but she never wrote down the recipe; so when she passed away, we thought the recipe was gone forever.  But a few years later, I was eating a dish with a white sauce base, and I realized that it tasted very similar to my mom's famous pot pie.  Using that recipe as a basis, I started experimenting with white sauces, and I eventually figured out how to make a pot pie filling that tasted a lot like my mom's...but even better.  I am going to go ahead and say that this pot pie is delicious.  I am allowed to brag about this one achievement in my life because I am a terrible cook overall, so this pie is especially impressive.

It's not particularly healthy, but it's easy and fast, and it's an impressive "company meal."  It makes enough filling for two good-sized pies (which is a lot).  I usually make one pie, and then I freeze the rest of the filling in a gallon bag to use another time.  (Or you can give away the second pie--whenever I bring this pie to people who are sick, who have had babies, etc. I get rave reviews!)


Melt 2 sticks of butter in a skillet.
Slowly add 1 cup flour.  Stir until mixed.
Slowly add 2 1/2 cups chicken broth.  Stir until mixed.
Slowly add 2 cups milk.  Stir until a thick gravy sauce has formed.
Add 1 packet of dry ranch dressing.
Add salt and pepper to taste.  This is very important or else the filling in bland.

Add as much of the following as you'd like:

-Cooked and shredded chicken
-Frozen peas
-Frozen corn
-Sliced potatoes (I use them from a can)
-Cooked and chopped carrots

Pour filling to two pie crusts.  (I used the roll-out Pillsbury crusts that you can find in the dairy aisle of the grocery store.)  Add top crusts.  Make sure to cut slits or a design into the top crust, so the air has a way to escape.

Bake at 425 until the crust is golden brown.  (about 30 minutes?)
 

Emily's Zucchini Soup

This recipe was contributed by Sarah (Jacobs) Huff via Sarah McKenna.

Emily's Zucchini Soup

Saute until tender:
2 medium zucchini, chopped (green and yellow crookneck are pretty together)
1 medium onion, chopped
2 T parsley
1 t dried basil (use more if you've got fresh)
1/3 C butter

Stir in:
1/3 C flour
salt and pepper to taste, about 1 t salt and 1/4 t pepper

Stir in:
3 C chicken broth
1 t lemon juice

Let boil for 2 minutes, then add:
1 can of diced tomatoes
1 large can of evaporated milk
2 C of frozen corn

Reduce heat and simmer for 5 minutes. Just before serving add:
1/4 C parmesan
2 C shredded cheddar

Paulette Corn Bread

This recipe was contributed by Sarah McKenna.

This is an extremely easy recipe for the sweetest, moistest cornbread on this planet!  Our dad calls it "Paulette Corn Bread" because my mother-in-law, Paulette, made it once while he was eating at their home with us.  In reality, it comes from a cookbook called The Essential Mormon Cookbook: Green Jell-o, Funeral Potatoes, and Other Secret Combinations.  What a clever title!  We always make this to accompany the infamous chicken tortilla soup, so I thought I'd better post it as well.  Enjoy!

**Please note: This recipe is for a SQUARE PAN!  For a 9x13 pan, DOUBLE IT and cook it for a bit longer.***

Cousin's Corn Bread (a.k.a. Paulette Corn Bread)

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk

Cream butter, sugar, and eggs.  In a separate bowl blend cornmeal, flour, baking powder, and salt.  (For this recipe I don't think it really matters, so I always just throw them in the same bowl to save on dishes.  But that's just me.)  Combine creamed mix, dry mix, and milk.  Blend.  Bake in a square pan at 375 degrees for 30-40 minutes.  

This cornbread is super yummy with honey butter!  Just mix equal parts softened butter and honey, and then throw in a dash of vanilla.  Yum!

The BEST Chicken Tortilla Soup in the World!

This recipe was contributed by Sarah McKenna.

This soup is divine.  It has become a family staple, and I mean a serious staple.  Our dad makes himself a batch and then eats it every day for a week.  Know why else it is great?  It makes a gigantic batch, so unless you are feeding a huge group of people, you will have some left over to freeze. So here it is . . .

Chicken Tortilla Soup

INGREDIENTS

3 cans chicken broth

1 can beef broth

2 cans tomato soup

2 cans Rotel tomatoes

1 chopped onion

2 chicken breasts, cooked and shredded

1/2 c. fresh cilantro

1 T chili powder (you can add a bit more or less with the spices)

1 T cumin

1 can black beans, drained

1 can corn, drained

1 can garbanzo beans, drained

DIRECTIONS

Place all ingredients into a large pot.  Bring to a boil; turn down heat and simmer for at least one hour.  Serve with shredded cheese, sour cream, and tortilla chips on top.

Enjoy! 

Our Mother's Divine Pumpkin Bread . . . Yum!

This recipe was contributed by Sarah McKenna.


In the spirit of this lovely fall season, the first recipe that we are going to share is our mom's divine pumpkin bread. YUM! Seriously. It is so easy---throw everything in a mixer and bake---but perfectly moist and scrumptious. Whenever I make it people rave about it and say it's the best pumpkin bread ever. They think that I am quite skilled. Little do they know. :) Enjoy!

Chocolate Chip Pumpkin Bread

3 1/3 cups flour

3 cups sugar

1 teaspoon nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons cinnamon

Mix together.

Add:

1 cup cooking oil

2/3 cup water

4 eggs

2 cups canned pumpkin

Mix well.

Add:

1 cup chocolate chips (or nuts or coconut)

Pour into 2 or 3 greased and floured bread tins. (Baking PAM, baby! It ROCKS!)

Bake for one hour at 350 degrees.

Lazy Chefs Unite!

I have always been a lazy chef.  Cooking was just never my thing.  Baking more so, but I still only enjoy it when I have a lot of time, a place to really showcase my final product, and someone else to do the dishes for me after it's all over.  Every since my baby boy was born I have been even less inclined to cook, and I find myself collecting easy recipes from friends and eagerly emailing out any newly found easy and delicious recipes, especially to my sisters.  And that is why we have decided to start this multi-author blog.  I envision it as a place for all of us lazy chefs to unite and share our best easy recipes in an attempt to make other lazy chefs' lives a little bit more delicious.  If you would like to join in our effort by contributing an occasional recipe or by becoming a regularly contributing author on this blog, then please email us at forcedtocook@gmail.com.  Happy Cooking!