In the summer I really don’t feel like cooking. The idea of turning on the stove or oven seems like hell. It’s mostly because its super hot here and the only place I can escape the heat is at home with the AC blasting at 74F so I really don’t feel like being hot and sweaty in my kitchen, but for these enchiladas I had to made an exception. They were ridiculously easy to put together (+pretty much no prep work) yet full of flavor! They were very creamy, pretty spicy from the diced chiles but the sour cream helped cool things down, packed with chicken and extremely gooey from the cheese Just dreamy! And only took 25mins in the oven You gotta make em, you’re seriously missing out!
Creamy Chicken Enchiladas
Makes 12 enchiladas
12 soft taco size tortillas
3 cups shredded cooked chicken
2 cans (10.5oz) reduced sodium cream of chicken soup
1 (4oz) can diced green chiles
1 cup salsa
1 cup sour cream
1 tsp salt
1 tsp chilli powder
pepper to taste
2 cups sharp cheddar cheese, divided use
1 cup enchilada sauce (or 1 cup salsa)
Directions: Preheat oven to 350F. In a bowl combine the chicken, soup, chiles, salsa, sour cream, 1 cup cheese, salt, chilli powder and pepper. Fill each tortilla with about 1/4 to 1/3 cup of the chicken mixture, roll up and place in a baking dish. Continue with the rest of the tortillas. Top with enchilada sauce (or salsa) and remaining cheese. Bake for 25-30 mins or until the cheese is melted and everything is heated through. Serve with extra sour cream.
This was my very first apple pie! And actually it was my very first time eating homemade apple pie! Crazy, I know! But growing up in Bulgaria, we didn’t do pie so it wasn’t until we moved to the States that I discovered it By the way, I’m terrified of making my own pie crust. Absolutely terrified! After a few failed attempts, a ton of butter all over my kitchen, a few burnt pies and a flour explosion, I have realized that crust making is definitely one of my weaknesses and it’s the only thing holding me back from opening my own pie shop! (jk)
But this pie! Oh my! The filling is soo gooye, the crust is perfectly flaky and has a nice crunch, the apples are soft with a hint of cinnamon and just melt in your mouth and the vanilla ice cream ties everything together into the perfect lazy night dessert
Give it a try! I will be experimenting this fall with more pies and I will try to master the pie crust
House update: My house is almost done!!! Just 2 and half more weeks! I’m soo excited and can’t wait to move! Also it’s the very first home I get to decorate so I’m really excited to get creative and choose everything Pics to come!
Here’s the recipe!
Good Old Fashioned Apple Pie
5 Gala apples
juice of 1/2 lemon
2 pie crusts
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
big dash of nutmeg
2 tbsp butter, cut into very small pieces
1 egg beaten with a little bit of water (egg wash)
Directions: Preheat oven to 425F.
Peel, core and slice the apples. Place the apples in a big bowl and add the lemon, sugars, flour, cinnamon and nutmeg. Mix to combine. Unroll one of the pie crusts into a pie plate allowing the crust to overhang. Spoon the apple filling into the crust and top with cut-up butter. Unroll the second crust and cut out strips. Top the pie with the strips weaving them as you go. Brush the pie crust with egg wash and bake for 30-35 mins until golden brown. Let the pie cool for 30mins. Top with vanilla ice cream and caramel sauce and enjoy
Life’s been a trip. Mr. Picky was gone for two weeks and when he is not around well I don’t feel like cooking. And I don’t clean a thing. I realized that my life without him would be full of dirty laundry and overwhelming amount of dirty dishes. Ahhh. And then he came home a few days early to a messy house. To say that he wasnt pleased is very nicely put. Oh well. So to stop his bickering I made him dessert. This is soo good! And it takes no time to make and barely any work. And only 3 ingredients! And Biscoff… well I’m addicted. It’s soo good! Go get a jar, I’m telling you its the best stuff on earth. Eat it with a spoon, or graham crackers or use it to make these parfaits
And I still haven’t found my camera…
Dark Chocolate and Biscoff Cream Parfaits
For Dark Chocolate Layer:
3/4 cup heavy cream
1/2 cup dark chocolate chips
Directions: In a small saucepan over medium-high heat, bring the heavy cream to a simmer about 5 mins. Place the chocolate chips in a medium bowl and top with the hot heavy cream. Let sit for 5 mins. Stir to combine. Let cool in the fridge for 10 mins and then transfer to the freeze for 5 more mins or until completely chilled. With an electric mixer, beat the chocolate cream until fluffy.
For Biscoff Cream:
3/4 cup heavy cream, cold
1/2 cup Biscoff spread
Directions: In a bowl with electric mixer, beat the heavy cream until stiff peaks form. Add the biscoff and beat to combine.
To assemble: Divide the biscoff cream equaly among 4 small glasses, top with chocolate cream and refrigerate until ready to serve. Right before serving, top with slightly sweetened whipped cream and sprinkles. Enjoy