Weekend Cooking: Chicken Nachos

Weekend Cooking is a fun meme hosted by Beth Fish Reads.

This morning I posted about the beauty and the taste or real sour cream vs. lite and fat-free sour cream.  Since that post…. all I can do is think about the chicken nachos I had a couple of days ago….. mouth-watering…. want more….

So…. I thought I would bring all of you to my level of CRAVING here and share with you the recipe that I LOVE LOVE LOVE for Chicken Nachos.

 

Not my picture - wish I had a picture of mine - there is more cheese, more sour cream and a lot more chicken

 

 

 

You will need:

a bag of tortilla chips

3 – 5 cups of cooked and shredded chicken breast (the amount depends on the size you are making)

shredded cheddar cheese (as much as you like)

chopped Roman tomato (as much as you like)

chopped onion

fresh chopped cilantro

salsa

heated re fried beans (optional)

REAL sour cream (you can substitute for lighter if you wish)

jalapeno (optional)

Guacamole (optional)

black olives (optional)

 

Preheat over to 300 (if you are making smaller portions can be heated in microwave)

Layer your tortilla chips in the bottom of a baking pan.  Take your shredded chicken and mix in a little taco seasoning to taste and then sprinkle with fingers across the top of the chips.  If you are using the refried beans, while they are still warm, spoon then over the chips and chicken placing dollops here and there.  Now comes the fun part.  Sprinkle on the onion, cilantro to taste, dollop salsa here and there, and then sprinkle over the top of all with the cheese.

Heat in oven/microwave until cheese is melted and gooey.  Watch closely as you do not wish to burn the cheese or the chips.  It only takes a few minutes in the oven and even less in the microwave.

Once out of the oven add the jalapeno, guacamole (dollops on top), sour cream ( generous dollops again over the top), and olives.  Serve immediately.  Enjoy!

This is so great for a fun get together with friends or a movie night snack.

 

 

Chicken Tortilla Lasanga

This is a recipe I picked up in Honduras last year when I went.  I have made it here at home as well and when they made it again this year I just knew I had to share it.

Sheila

 

Chicken Tortilla Lasagna

 

2 1/2 pounds of skinless chicken breasts

1 large can of cream of mushroom soup

2 cans 8 oz. diced chilies

3 cups of shredded cheddar cheese

2 cups  of sour cream

salsa

2 packages flour tortillas

Cook the chicken breasts in a pan until done and then cut in bite size pieces.   Lightly grease a 13 x 9 cake pan and put in a layer of tortillas .  Mix the chilies and sour cream with the cream of mushroom soup, then add a layer of this mixture over the tortillas.  Sprinkle on a layer of the cheese.  Now place in a layer of the chopped up chicken breast, followed by a light layer of the salsa.  Put a layer of tortillas over the top of this.

Repeat layers.

Cover top layer with tortillas and sprinkle remaining cheese over the top.

 

 

Virtual Cookie Swap

For the past 12 Days I have drooled over recipes that Kathy from Bermuda Onion and Julie from Booking Mama have put up on the blogs.  Today they are asking that we join in on this recipe swap by writing our post and linking here.

Here is one of my favorite cookies that can not sit in my home because I could eat them all!  I learned this one at a cookie exchange class a friend and I attended a few years ago where we all met in a huge kitchen in a school and each made 20 dozen of a recipe they gave us, then we all got to take home one dozen as well as the recipes.  It was a lot of fun!

 

Cookie Surprise

1 c. sugar
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda                                                                                                                                                                                                                                            1/2 tsp cinnamon

3 c. flour
1 bag of mini Snickers (must be mini – not fun size!)

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and eggs. Mix well. Add baking powder, baking soda, cinnamon, and flour; mix well.  Wrap dough around each mini Snickers bar, forming a ball.Place on ungreased cookie sheet.  Bake at 350 degrees for about 15 minutes or until golden brown.

Makes 2 1/2 dozen cookies.

Virtual Cookie Swap (2nd recipe)

For the past 12 Days I have drooled over recipes that Kathy from Bermuda Onion and Julie from Booking Mama have put up on the blogs.  Today they are asking that we join in on this recipe swap by writing our post and linking chocolate recipes to Booking Mama and traditional cookies to Bermuda Onion. Both sites are offering a copy of The Christmas Cookie Club book to one lucky winner who submits a recipe!

This is a recipe my grandma used to make when I was a kid.  This is a second recipe being submitted for the Virtual Cookie Swap.

Favorite Sour Cream Cookies

Ingredients:

1/2 cup shortening 1 teaspoon vanilla extract 1 1/2 cups packed brown sugar 2 eggs 1 cup sour cream 3 cups all-purpose flour

1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 2 cups chopped fav. nut (optional)

Directions:

1.	In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the nuts. Cover this and refrigerate for 1/2 hour.
2.	Preheat oven to 350 degrees.
3.	Drop dough by teaspoonfuls onto a greased cookie sheet. Bake for about 15 minutes or until golden brown.