Most of us reading this are moms, which is the same as saying – most of us are REALLY busy – so simple things like getting dinner on the table can be a struggle. Soooo – we put out a request a little while back for recipes that make life a little easier. Now, I know that we are here to talk about helping others and putting kindness in the world – but sometimes, we need to help out each other, share our thoughts and ideas and be kind to ourselves, right? Anyhoo – we received this recipe from a wonderful member of our community. She’s always willing to help out, and we are so thankful we’ve had the chance to get to know her a little. I was REALLY excited when I saw this recipe too, because it’s a lot different than most of the stuff I make, and if you are anything like me, you get bored with the same old, same old. Her recipe is called Chicken Chilaquilas... Totally different than the “taco/ Mexican night” we have at my house! =) If you have some you’d like to share, send them in….from time to time, we’ll take a break and share some mom-to-mom stuff. After all, we’re all in this together…. *wink*
Back to the recipe….
Sharlene's Chilaquilas
"You will need:
about 2 cups chicken (pre-made, roast chicken from the store or even the pre-cooked strips in the package)
a jar of salsa (about 12 oz. or so)
1 cup chicken broth,
queso fresco (mexican cheese)
corn tortillas
In a small saucepan, mix together the jar of salsa and the chicken broth, and heat up. Cut chicken in to bite-sized pieces. In a casserole dish, layer tortillas to cover the bottom. Layer chicken over the tortillas, then sprinkle with cheese. Alternate layers again, ending with tortillas on top. If you have leftover chicken, sprinkle some on top. Pour salsa over casserole, bake for about 15 or 20 minutes at 350. Take out of oven and sprinkle with more cheese, then bake until cheese is melted and casserole is bubbly and hot, and serve.
This recipe only takes about 10 minutes to assemble if you have the chicken prepared already, so it is a very fast weeknight dinner. For variety you can mix corn and black beans and sprinkle on top of the chicken. I usually serve it with spanish rice, black beans sprinkled with queso fresco, and sweet corn cakes. My kids love this dish and usually ask for seconds!"
Thanks again, Sharlene! It is on my menu for this week, actually. I learned how to make my own fresh salsa and I think it will go together perfectly. (Don’t be TOO impressed…I loved Chipotle’s fresh salsa SO much and couldn’t feasibly buy it EVERY day, so I went in search of something very similar….not perfect, but close.)
Also, a HUGE thanks for Louiseza’s wonderful guest blog last week. Tell me, are these not wonderful people we are meeting? She’s right, you know…and a wonderful, kind and loving reminder to each of us.
Don’t forget, we LOVE hearing from you. Ideas, suggestions, thoughts, whatever – share it. You keep us going. And don’t worry, anytime soon, I’ll be right back there on my soapbox…. LOL!!
In love and kindness,
Email Elizabeth & Heather
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