It’s time for this month’s Pinteresting post where I share a few Pinterest ideas I have borrowed from other users and share whether or not they work.
Today, we’re taking on a few of the recipes…
I made this dish the week that my family stayed with us. I asked my nephew what types of food he and his brothers would like, because feeding nine is always cheaper at home, and Mexican made the list. And since I can’t make my mom’s enchilada casserole as well as she can, I decided to try something new.
Enter Pinterest and the Rotel Chicken Enchilada Skillet recipe.
Man, I love this site.
All you need is:
No stick cooking spray
12 corn tortillas, torn/cut into bite size pieces
3 cups of shredded, cooked chicken (we used cans of white chunk chicken, drained)
1 – 10 ounce can of diced tomatoes and green chilies (Rotel!), undrained
1 – 10 ounce can of enchilada sauce (we used green)
1 – 8 ounce can of tomato sauce (we used garlic and lime tomatillo salsa instead)
1 cup shredded cheese
Spray the skillet or Dutch oven with cooking spray. Add the tortilla pieces and chicken, mix well. Cook over medium to high heat five or so minutes, stirring frequently.
Poor the undrained tomatoes and chilies, enchilada sauce, and other sauce over the chicken mixture and mix well.
Sprinkle half the cup of cheese over the mixture. Cover and cook five minutes until hot, stirring occasionally. Sprinkle the remaining half of cup of cheese on the top and serve.
It’s that simple! And it’s pretty good. Everyone gave it a thumbs up!
My guy LOVES Thai food. LOVES. But unfortunately, I’m not all that great at cooking it for him. I have found one recipe of Tom Kha soup that he definitely liked but that’s really about it. So when I found this Crock Pot Coconut Curry Chicken recipe, I decided to give it a go. After all, it’s a crock pot recipe… and I can’t turn a good crock pot recipe away!
No stick cooking spray
2 frozen chicken breasts
1 bag of frozen stir-fry vegetables (we used two because we’re big veggie eaters)
1 – 13.5 ounce can of coconut milk
1 – 14.5 ounce can of petite diced tomatoes
1 tablespoon of curry (we used the red curry paste)
1 teaspoon of ground ginger
1 minced clove of garlic (we used two because we’re big on fresh garlic)
¼ teaspoon of cayenne pepper
1 cup of tomato sauce
1 tablespoon of sugar
1 tablespoon of cornstarch
Spray the crock pot with the cooking spray. The recipe says this is very important. I thought it odd because of all my years cooking in the crock pot, this is the very first time I’ve had a recipe tell me to coat it with cooking spray.
Place the chicken at the bottom of the crock pot and pour the vegetables on top.
In a side bowl, mix the remaining ingredients, except the cornstarch, until smooth. Pour over the veggies and chicken.
Cover and cook on high for three to four hours or low for five to six.
Ten minutes before serving, scoop out the chicken and cut into bite size chunks before putting it back into the crock pot.
Mix the tablespoon of cornstarch with three tablespoons of water. Add the cornstarch/water mixture to the crock pot and stir. Cook five more minutes. *Use additional cornstarch mixture to reach the desired thickness.
Serve over rice.
I felt this recipe was missing something… maybe cashews… maybe pineapple… but definitely something. Honestly, it was probably a spice. But my guy really enjoyed it and we will make this one again.
Your turn—have you tried any Pinterest recipes that you would like to share? Did it taste as good as its picture looked? I’d love to hear from you!
Original Pinterest recipes found on these sites:
And, feel free to follow me on Pinterest.