Friday, September 26, 2008

Fall Is Finally Here!

Well, we are finally feeling a tinge of fall in the air. Especially in the mornings and evenings. The temperature still gets up to mid 80s/sometimes 90 during the day, but I am enjoying the morning and evening coolness. My electricity bill will as well.

I finished stitching 2 Halloween pieces this week. One that I have had in my UFOs forever! The other a new freebie by The Sampler Girl. I don't have them "finished" yet, but hope to by next week and will post pictures then. I promise!

My train piece is still coming along. I think the only thing I have stitched on it this week is snow or some backstitching. The thing about backstitching on this piece...it doesn't really show up. You can spend days backstitching and it looks like you haven't touched the thing! Oh, well. It's coming along. :-)

I realized I haven't posted a recipe in quite a while. This is a great fall recipe to me. Good and warm, just great comfort food. At least for me. It is a hair on the spicy side, so some may not like it. It is a favorite of mine though I make it very rarely since my hubby isn't too fond of it. He's not a big spicy food eater.

Chicken Enchilada Casserole

3-4 chicken breasts (boneless and skinless), cut into small bite-sized pieces
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 Tblsp (less spicy) - 1 Tblsp (more spice) chili powder
1 cup milk
cheddar cheese (or you can use Mexican blend or Colby Jack Blend)
Doritos

In large pot, saute chicken pieces with onion in olive oil and seasoning (salt and pepper, Morton's Nature's Seasons, or Mrs. Dash). When chicken is cooked through, add in soups, sauce, chili powder and milk. Stir well. Allow to simmer for 15 minutes. In a deep casserole dish (at least 2 1/2 qt.) place a layer of crushed Doritos in the bottom. Pour 1/2 of chicken mixture over the crushed chips. Top with a light layer of cheese and then repeat the layers ending with crushed Doritos and cheese on top. Bake at 350 for 30 minutes. Yummy!

This dish is even better the second day. It will have thickened more by then and is just good and hearty.

NOTE: I use the Healthy Request soups and 1% milk and it turns out just fine. So, don't hesitate to use them.

8 comments:

staci said...

Yummmm! I'm definately going to try your recipe out soon :)

Barbara said...

Backstitching is funny like that, isn't it? It'll look like you haven't done a thing for the longest time and then suddenly "WOW!"

Your train is an incredible project. Great job!

Tanya said...

Sounds delicious!!!!

Tanya

Kathy A. said...

Well, I copied that chicken enchilada casserole immediately and it will be on the menu this week. Thank you. I so love your train. Keep up the back stitching. It will be worth it in the end.

stitcherw said...

Cooler weather here as well. I've been tempted to turn on the heat, but so far have resisted. Finally the utility bills aren't looking to bad, so I hate to start them up again. Also, running the heater means summer is over, and I really don't want to let go yet. Your train is looking great, good luck hitting your Christmas goal. Looking forward to seeing which Halloween pieces you finished.
Sue

Meari said...

I tried your casserole recipe this past weekend. I liked the flavor of the soup mixture but didn't care for the chips in it. Next time I think I'll try it with rice or pasta. Thanks for the recipe!

Tanya said...

Jinger!
You won the giveaway - check my blog for info.

Tanya :o)

Carolyn said...

OMG! Your making me hungry and I am writing this one down right now. Thank you for sharing.