These are in honor of our semi-yearly (January through May) commitment to spend at least one hour a week clenching our fists in tension as we wait to see what will unfold on the next season of 24. I made these one Monday night and they earned their moniker because they contain a jack with an intense kick!
1 lb of chicken tenders
1 package of monterey jack cheese
1/4- 1/2 cup of store bought mesquite marinade
2-4 tablespoons of hot sauce
Jarred pickled jalapeno’s
1 package of tortillas
Sour Cream (optional)
Dice chicken into bite size pieces. Place into a medium hot skillet with about 1/4 cup of the marinade. Add about 2 (or more) tablespoons of hot sauce to the chicken. Once the chicken is cooked through heat tortillas on a griddle or in a skillet. Place some chicken on one half of the tortilla, add some monetery jack cheese, and as many jalapeno’s as you like. Fold the empty half of the tortilla over the covered half. Slice and dip in sour cream or salsa.
I love avocado. I could eat them on any and everything. I love guacamole and my family even has a secret guacamole recipe that has never gotten anything but a rave review from fellow avocado fans. However, my husband doesn’t like avocados. Determined to make sure our little sweet pea doesn’t follow the same path I decided to add avocados into his palate of baby food. Plus, knowing that he isn’t a picky eater I figured it wouldn’t be a hard sale. However, my first obstacle was that there is no jarred avocado baby food. I decided to be extra adventurous and just make avocado baby food myself. Plus, how hard could it be? Just blend avocado and some water, that’s all that’s in baby food right? That should have been my first alarm telling me to not go down this path. However, after considerable effort I managed to blend and heat some avocado. I brought it to my child with a feeling of satisfaction. He was happily banging on his highchair with his spoon. However that smile turned into a frown as soon as I gave him the first spoonful. He rolled it in his mouth with a heighten amount of suspicion that this was not his regular squash, sweet potato, or carrot mix. He then promptly spit it out with a look of “ew. gross”. I decided that it wasn’t mashed enough, so I went back to the food processor. This didn’t work either. So I decided to mix it with carrots his favorite. Not even this fooled him! Every bite he spit back out trying to eat only the carrot and not the avocado if that was possible. We finished the meal with plain carrots. Perhaps avocado apathy is genetic. Hopefully it’s a recessive gene!
In honor of a belated Mother’s Day, I bring you my Mom’s chicken enchiladas.
1 lb boneless skinless chicken breast
2 cans cream of chicken soup
About 1 cup of sour cream (you can add 1/2 cup more if you like sour cream!)
1 package of montery jack cheese (you can buy pre-shredded, or get a block and grate it!)
1 package of sharp cheddar cheese (you can buy pre-shredded, or get a block and grate it!)
1 can of green chilies (optional)
1 can of chopped olives (optional)
1/4 cup of chopped green onions
1 to 2 packages of flour tortillas
Preheat oven to 350 degrees.
Poach chicken on a low boil until cooked completely (around 25 minutes for defrosted chicken, about 40 minutes for frozen chicken). After chicken is poached and cooled shred chicken into bite size pieces. Set aside about a third each of the cheddar and monterey jack cheese. In a seperate bowl mix together the sour cream, cream of chicken soup, remaining cheddar and monterey jack cheese, and green onions. Remove 1 and 1/2 cups of the sour cream mixture and set aside. Add shredded chicken to remaining sour cream mixture (*Tip: mix the chicken a bit at a time until it looks consistent with the sour cream mixture but not dried out, I don’t always add all the chicken). Cook tortillas on a griddle, roll about four-five tablespoons of mixture per tortilla. Place filled tortillas in a 9X13 pan. Spread the set aside sour cream mixture on top of the tortillas and top with the set aside cheese. Cook for 30 minutes until bubbly and cheese is starting to brown. Top with optional green chilies, olives, and extra green onions.
Extra Tips: This is a great make ahead dish. It can be frozen for about a month and can be made a day ahead if refrigerated. The entire recipe makes quite a bit, so I occasionally make half and then freeze half. If you are cooking it frozen cook for at least 40 minutes covered in foil, and then another 20-30 uncovered. If refrigerated cook for 30 minutes covered and 15-20 minutes uncovered.