Foil Pack Chicken Fajita Dinner

The Sun came out yesterday. Briefly. And it wasn't warm sun. It's still cold and I would mention that it is not snowing, but I am pretty sure God can hear me. Any comment out loud like that I am sure would result in another blizzard hurtling our way. We Humans can be so cocky sometimes.

So anyway, the Sun came out and I ended up with a spring in my step that I hadn't had for quite awhile. So I brushed the dust off the grill and got to it. This comes from Kraft foods, which as you know, I adore because of the simplicity and deliciousness of their recipes.

Start off with 1 1/2 cups rice, 1 1/2 cups water and 1 tablespoon of taco seasoning of your choice. I used the Taco Bell packet. The wonderful thing is that you don't have to pre-cook the rice here, just mix it all together.
Spoon 1/4 of the rice onto a large sheet of heavy duty foil that has been coated with spray. Then top with a thawed chicken breast.
Add thin strips of red and/or green red peppers.
Top with a bit of your favorite salsa.
Some cheese.
Then fold up the foil. Be sure to fold the ends a couple times over, otherwise you will end up with an unbelievable mess. I'm a low heat griller, so this took about 30 minutes to cook up. If you cooked it on high it would probably be about 20 minutes.
Unfold the foil and enjoy.
This is delicious. Probably because it was grilled and I am in withdrawal. We ate it as a dinner, but it would be incredible wrapped up in tortillas too. The Kids even ate the peppers, which is a pretty stiff order in our house. The Boy actually thought he was eating worms, and for some reason, that was better than eating peppers. I have such weird children.

Click here for Printable Recipe

Foil Pack Chicken Fajita Dinner
1 1/2 Cups Rice
1 1/2 Cups Hot Water
1 Tablespoon Taco Seasoning
4 Chicken Breasts
1 Cup Sliced Red and/or Green Peppers
1/2 Cup Salsa
1/2 Cup Shredded Cheese

Mix water, rice and seasoning together. Spoon on to four greased squares of aluminum foil. Top with chicken breast and remaining ingredients. Cook on low for about 30 minutes.

Chicken "Enchiladas"

I haven't cooked in forever. May nearly did me in this year. Our house went into summer mode really early: kids weren't getting baths, we weren't getting to bed on time and we were eating watermelon for supper.

One thing that saved me was our local grocery store. They have an incredible deli for as small as we are. They have the most divine roasted chicken. After picking up The Girl from Girl Scouts and dropping her off at gymnastics, I would go get a chicken before picking her back up again. They are big enough that we have leftovers for at least one night, two if Jeff isn't home.

So I found a couple recipes for chicken enchiladas that I combined to make these.
Mix together 1 cup cottage cheese and 1 cup sour cream.
Spread a large spoonful down the middle of a flour tortilla. Add about the same amount of chicken, and some diced tomatoes.
Fold up the tortillas and place seam side down in a pan. Repeat until you run out of ingredients. Top with enchilada sauce and shredded cheese. I used cheddar here, but monterey jack would be wonderful.

Bake at 350 until the cheese is all melted.I added lettuce on the top just because I had chopped some up and forgot to put it inside. Does lettuce go inside or on top of the enchilada?? I liked it on top.

Everyone devoured these, especially since they weren't overly spicy. Jeff loved these. Until he found out they contained cottage cheese. He's so weird.

Click Here for Printable Recipe

Chicken Enchiladas
1 Cup Cottage Cheese
1 Cup Sour Cream
2 Cups Shredded Cooked Chicken
1 Cup Diced Tomatoes
8 Flour Tortillas
1 Can Red Enchilada Sauce
1 Cup Shredded Cheddar Cheese
Mix cottage cheese and sour cream together. Spread a large spoonful down the middle of a flour tortilla. Add about the same amount of chicken, and some diced tomatoes. Fold up the tortillas and place seam side down in a pan. Repeat until you run out of ingredients. Top with enchilada sauce and shredded cheese. Bake at 350 until the cheese is all melted.

Enchilada Casserole

Enchilada Casserole
This recipe comes from my mom. Originally, it called for chicken instead of beef, and while this is really good, too, we prefer the beef version. This is one of my husband's very favorite suppers. If I want lunch the next day, I have to get it out before he sits down, or he will eat the entire thing.

OK, OK, so this isn't new. I have had it before. Many times. But it's May. And in teacher-world, that means chaos coupled with low motivation (both me and my students). At this point, I am just glad that we aren't eating at Sonic again tonight.


Brown hamburger and remove excess grease. Add chiles, soup and enchilada sauce; heat through.
Add half of the beef mixture to a 9 x 13 pan. Sprinkle with 1/3 of the shredded cheese. Add a layer of tortillas to cover.

Spread the refried beans to the edge of the tortillas. Sprinkle with 1/3 of the shredded cheese.

Add another layer of tortillas. Spoon the remaining beef mixture on top and sprinkle with remaining cheese.
Bake at 350 for about 30 minutes or until the cheese is bubbly.
Click here for Printable Recipe

Enchilada Casserole
1 pound ground beef
1 can chopped green chiles
1 can cream of mushroom soup
1 can red enchilada sauce
1 can refried beans
2 cups shredded cheddar cheese
flour tortillas

Brown hamburger and remove excess grease. Add chiles, soup and enchilada sauce; heat through. Add half of the beef mixture to a 9 x 13 pan. Sprinkle with 1/3 of the shredded cheese. Add a layer of tortillas to cover. Spread the refried beans to the edge of the tortillas. Sprinkle with 1/3 of the shredded cheese. Add another layer of tortillas. Spoon the remaining beef mixture on top and sprinkle with remaining cheese. Bake at 350 for about 30 minutes or until the cheese is bubbly.