Cooking, how i miss thee

Since i got prego with my first cooking for me has gone out the window, my whole pregnancy i could have fallen asleep standing up so my husband took over the task of cooking dinner, and it has carried over into the first year of life for my son. I make the occasional meal but most are made by my husband and are quick and simple and take about 5 to 10minutes to make. (we eat about the same 5 things and just rotate through). But for the last 3 weeks i have been craving chicken enchiladas and chulpas. and so on monday i stuck my chicken in the crock pot and got my cook on. 

My mom had to help me a bit, as i lost my recipe card, so she reminded me of how to make the sauce, and then pointed out i use the “wrong” tortillas. (she uses corn i use flour) but non the less the enchiladas came out the best yet. 

With the leftover ingredients we make Chulpas. which is by far one of my favorite dishes. So i mixed it up, stuck it in the fridge (it sits for 24hours) and the next night. MMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!

So yummy! 

Here is the recipe we used:


4 Chicken Breasts 

1 cup sour cream

1 can cream of chicken soup

1 can ortega chilis (i leave them out)

Grated cheese to your pleasure

14 corn tortillas

Enchilada Directions:

1. cook your chicken in your crockpot all day on low takes about 8hours, high for 4hours (we just put it in with some chicken broth)

2. mix cream of chicken soup with sour cream and chili’s to create your sauce. (you can also add some of the cooked chicken broth from the crock pot, to make the sauce a little more saucy and less thick)

3. Shred your chicken

4. lightly fry up your corn tortillas

5. on the bottom of casserole dish spread some chicken broth, and sauce. (just a spoonful of each)

6. roll your enchiladas…. Start with sauce, add chicken, and cheese)

7. cover tortillas with Sauce, then cheese.

8. cook at 350 -375 for about 45minutes ( you should have about 10 enchiladas)

Chulupas Directions:

1. cover bottom of square baking dish with a spoonful of sauce and chicken broth

2. lay a tortillas (no frying here)

3. then layer sauce, chicken, cheese

4. then repeat from step 2 and until all chicken and sauce is used up (you should have about 4 layers of tortilla)

5. top layer should be a tortilla, then on that put sauce and cheese

6. let sit overnight

7. cook on 375 for about 30min.

Eat and enjoy two amazing meals!!!! (Also one short cut, is to combine your chicken with your sauce if you desire, but remember to leave some sauce aside plain for putting on top of enchiladas and chulpas)


One Comment on “Cooking, how i miss thee”

  1. lydiak345 says:

    Thanx for the recipes. I love tex-mex food. Will let you know how they turn out.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s