the Calagna 4

So, we really need to start that Girlfriends blog so that I can post this over there :) Holly and I had some names today:

GirlfriendsKitchen.blogspot.com
GirlfriendsTableArt.blogspot.com
HeartOfOurHome.blogspot.com
GirlfriendsGourmet.blogspot.com

Leave a comment if you like any of these choices, or throw some more out!

Here is a recipe that I made last night. We thought it turned out really yummy :)

Santa Fe Enchilada Bake

Ingredients

• 1lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 each large onion and green pepper, chopped
• 2 cups salsa
• 1 pkg. frozen corn, thawed and drained
• 12 corn tortillas
• 1 cup sour cream
• 1 1/2 cups kraft mexican style shredded cheese

Directions

• Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 minutes or until chicken is cooked through. Stir in salsa and corn.
• Arrange 6 tortillas on the bottom of 13x9 inch baking dish. Cover layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers; cover with foil
• Bake 40 minutes or until heated through, removing foil after 30 minutes.

I am learning to be more daring and substitute things out while cooking. These are the things I did instead: I used a 9x9 baking dish and multi-grain flour tortillas. So I layered one tortilla (instead of 6), then the mixture, sour cream (I used fat free), cheese and then another tortilla and so forth. I used green Salsa Verde, a red bell pepper (instead of green) and a can of whole kernel corn drained (I didn't have frozen).

Mange Bene!