Soaked Granola bars

Well, better late then never..... right? Sorry I forgot to post this earlier, but here's this great recipe from Katie's new Heathy Snacks to Go e-book.

Soaked Granola Bars

4 1/2 cups soaked and dried oats (Directions for soaking and drying HERE)

1/2 cups whole wheat flour

1 cup chopped walnuts

1/2 or 3/4 cup butter*

2/3 or 1 cup honey*

2 tsp vanilla

1 cup add-ins (mini chocolate chips, dried fruit, sunflower seeds, coconut, etc)

In a small saucepan, melt butter, honey and vanilla over low heat. Once butter is melted and bubbly, cook and stir for 5 minutes. (DO this! Don't cheat and just get the butter melted, it does actually need to COOK- not that I figured this out from experience or anything....!)

In a separate bowl stir together the dry ingredients. Mix the liquid with the oats. Incorporate add-ins at this point (mini chocolate chips melt, so you may want to cool first!)

* The difference in the quanities are in whether you want to make baked or unbaked granola bars......

For Unbaked- (Use the 2/3 cup honey and 3/4 cup butter)

Line a container of any kind with waxed paper. Press bar mixture in, well, with waxed paper. Allow to harden up (the refrigerator speeds it up but isn't necessary) and then cut into bars.

For Baked- (Use the 1 cup honey and 1/2 cup butter AND ADD 1 tsp baking soda to your dry ingredients and mix in throughly)

Press mixture into a greased 9x13 pan; use wax paper on your fingers to apply pressure. Bake at 325 degrees for 10 minutes. Allow to sit in pan until completely cool and then cute into bars.

Taste difference? Believe it or not, the 10 minutes in the oven does something considerable. The baked bars have a mouthfeel related to a cookie, but not quite and are less sweet. Unbaked bars are more like a sticky Quaker chewy bar but with 1 cup honey are much too sweet and more expensive anyway. You could make a half a batch of both and see what you prefer!

Makes about 20 bars.

My note..... I "think" I like the baked best. Not sure, both are good and are really pretty different. Your add-ins make a difference too. My unbaked ones tend to be really sticky, so they aren't great for the little kids when we are out and sometimes my baked ones turn out a little crumbly. BUT, I find if I refrigerate the baked ones they old together better when we are out!

I am going to play with a little more honey in mine next time- I am wondering if altitude makes a difference in them?

Dutch Baby

This is the Dutch Baby recipe my mom made for us growing up, I love it still.

Here's a soaked option as well

Dutch Baby

1/4 cup butter

Place in a pie plate or 8" baking dish and put in oven to melt while preheating oven to 350 degrees.

In a blender mix:

3 eggs

3/4 cup milk

3/4 cup flour (wheat works, but unbleached white is nicer!)

Blend well and pour into heated dish with melted butter.

Bake at 350 for 20-25 minutes till puffed and lightly browned.

Serve immediately, it will "puff down" quickly, so this is one to get right on the table :-)

Serves 4

For a little variation, you can add 1/2 cup cooked apples and a tsp of cinnamon to the baking dish before pouring egg mixture on top. Very yummy!

Granola

I have several recipes for granola floating around. Depending on what else is going on I might choose one over the other. I really like Katie's recipes, soaked and unsoaked in her new book Healthy Snacks to Go. I think her granola recipe that is posted is slightly different from the one in the book......... so if you want a really good recipe, get her book :-)

Below is my recipe, it's not a soaked version, but makes a nice granola for gift giving, need a more traditional version or when you are ready to make granola and forgot about soaking...... no, I've never done THAT!

Here's a step by step on soaking and dehydrating oats as well.

We enjoy granola with a little milk or almond milk on it........ Or sprinkled liberally over yogurt....... Or a handful tossed onto the baby's tray to nibble on while I am making dinner...........

Granola

Mix together:

6 c. oats

2 c. bran cereal

¾ c. slivered almonds

¾ c. sunflower seeds

1 c. flaxseed meal

Heat in saucepan till blended:

1 c. honey

½ c. maple syrup

1/3 c. coconut oil

Pour over dry mixture and blend thoroughly

Pour into a shallow baking pan and cook at 250 for 2? hours, stirring every 30-40 minutes - (I forgot to time how long I actually cooked it!)

Cool completely

Add:

1 c. assorted nuts, chopped

1 c. coconut flakes

½ c. raisins

1 c. dried fruit

½ c. dark chocolate chips (if you like chocolate in your granola, my husband didn’t care for the chocolate, but liked the rest!)

Store in an airtight container. Serve with milk or over yogurt.

Waffles

This is a basic waffle recipe and my classic standby. It's from allrecipes.com, I just modify it all little bit. To make a soaked version, mix the flour and milk and add a teaspoon of vinegar the night before and add everything else in the morning. You can leave on the counter if you use raw milk, if you use regular milk I would refrigerate.

Waffles

2 cups flour (any mix will work, I usually use 1/2 unbleached white and 1/2 wheat or all wheat)

2 tsp baking powder

2 TB sweetener (depends on the moment, any version of sugar or honey works)

1 tsp salt

2 cups milk

2 eggs

2 TB oil (I use coconut or olive)

Mix well and cook on hot waffle iron.

Serves 4-6

Pancakes

This is my favorite pancake recipe.

I thought it came from Katie, but I can't find it on her site, so maybe I am

remembering wrong :-) If it is your recipe, let me know and I can link properly to give you credit!

The Best Pancakes Ever

3 cups whole wheat flour*

1 cup buttermilk or milk or yogurt **

1 cup water

1/4 cup apple cider vinegar

Combine ingredients and leave on the counter, covered, to soak 12-24 hours.

(I usually leave overnight and I find I often need to add an additional 1/4-1/2 cup of water to the recipe, otherwise my batter is too thick, sometimes I add it in water with the above and sometimes I add it in milk with the ingredients added in the morning)

Just before cooking, add:

4 lightly beaten eggs

3 tsp baking powder

1 tsp baking soda

1 tsp salt

Melt 1/4 cup coconut oil or butter or spray oil in your pan and heat. Cook on a med/high temperature.

For us, a HALF batch makes enough to easily feed me and the 3 kids. If there is anyone else eating with us I make a full batch. OR I make a full batch and freeze the remainder for a quick breakfast later!

*This recipe works with all regular whole wheat flour, it is much better with half whole wheat and half pastry/white flour and is best with all pastry flour.

I use 1/2 and 1/2 almost all the time.

** Because you are adding vinegar to the milk, it's a "fake" buttermilk of sorts and hasn't had a problem sitting on my counter overnight. Raw milk would be safest for this though if you choose to use milk. You can also use the dairy choice in place of the water for richer pancakes.

I usually use yogurt and water with the added vinegar and have no issues leaving it sit out. If I am going to add milk rather then water for any additional liquid, I usually add it in the morning and let it sit with the water overnight.

I also often add a teaspoon of cinnamon to the batter in the morning, I think it adds nice flavor and some added nutrition.

Sweet & Sour Chicken/Beef/Tofu

Sweet and Sour Chicken

This is an excellent leave all day in the crockpot meal!

I have sort of based this recipe on THIS one and THIS one. If you want to make it with tofu GO HERE and follow some of the hints she has on making it. Otherwise, just slice or cut up whatever meat you like and go for it.

1 pound chicken, beef or whatever

(I usually use uncooked and let it cook all day, you can use already cooked, it won't take as long - cook till veggies are done!)

4-6 cups veggies, chopped or small slices

Bell peppers, carrots, broccoli are good choices, but be creative

1 onion, chopped

In a saucepan, mix:

1/4 cup brown sugar

1/2 cup turbinado sugar or sweetener of choice

1/3 cup white vinegar

1/4 cup pineapple juice

1/4 cup soy sauce

1/4 cup ketchup

2-3 TB flour, cornstarch or arrowroot powder, dissolved in 1/2 cup water

Mix everything together and bring to a boil, should thicken slightly

Combine with meat and veggies throughly and place in crockpot. Or do as I do, and don't dirty something else, stir well once it's all in the crockpot!

Cook on low 8-10 hours or until meat and veggies are done.

Serve over rice and enjoy!

Spicy Balls w/ Salad

Spicy Balls w/ Salad

(this is adapted from an old issue of Delicious Living Magazine, February 2009, original recipe is called Spicy Chicken in Lettuce Cups)

1 pound ground turkey or chicken

Combine 6 TB soy sauce, 2 TB chicken broth, 1 TB cornstarch/arrowroot powder

Stir until smooth.

Place ground meat into a medium bowl and separate into 4-5 big lumps. Pour in mixture and mix slightly to cover all meat. Set aside for 10-15 minutes.

In a large skillet, heat 2-3 TB oil.

Add:

1/4 cup chopped red pepper (other colors work too!)

2-3 TB garlic

2 TB chopped FRESH ginger (fresh is way better, but powdered works in a pinch)

Cook, tossing often until softened but not browned.

Add in seasoned meat, crumbling it in and using a spatula to spread out in a fairly even layer. Let cook for about 1-2 minutes, until it begins to brown on one side. Turn to cook other side, breaking meat up into large chunks.

When meat is cooked through and very crumbly (maybe dime to quarter size chunks)

Add:

2 TB soy sauce

1/2 tsp red pepper flakes

(optional, will add quite a bit of spicy-ness!)

1/4 cup finely chopped green onion

3 TB freshly shopped cilantro

1 TB toasted sesame oil

(adds good flavor, but I have left out when I don't have any)

Toss well with cooked meat mixture.

Serve on top a nice green salad and top with an Oriental dressing!

Or just balsamic vinegar and olive oil!

This is one of my favorites, though not a favorite of my husbands so I try and make it when he is gone for dinner!

This post is part of Pennywise Platter at Nourishing Gourmet!

Lentil Confetti Salad

Lentil Confetti Salad

This is a yummy cold salad, perfect for warm evenings or lunches. The recipe is easily adaptable to veggies you have on hand or flavors you enjoy!

Dressing

4-5 TB balsamic vinegar or seasoned rice vinegar

3-4 TB olive oil

2-3 garlic cloves, minced

1/2 tsp salt (or to taste)

1/8 tsp pepper

1 tsp dijon mustard

Salad

1 cup dried lentils, cooked*

1 1/2 cups frozen corn,

(you can cook slightly if you like, I usually don't- it thaws quick enough I add to the salad and serve)

2 medium carrots, thinly sliced or coarsely diced

1 stalk celery, diced

1 red bell pepper, diced

1/4 cup red onion, diced (green onion works too!)

2 TB fresh basil, chopped (mint is a nice variety too!)

Lettuce leaves, pita bread or tortilla to serve in

In a small bowl, combine dressing ingredients, mix well and refrigerate

Combine cooked lentils*, corn, carrots, celery, peppers, onion and basil. Pour dressing over salad and mix gently but well. Refrigerate at least one hour to blend flavors.

Serve either in a "lettuce cup" or in a pita pocket or rolled a tortilla shell.

Makes about 6- 1 cup servings

*to cook lentils, soak 12-24 hours, drain off water and recover with water. Bring to a boil, reduce heat and let simmer till lentils are cooked. Tender but not mushy! Maybe 20-30 minutes? Drain, rinse with cold water and drain well.

Credit for the original recipe, this is slightly changed, goes to a friend who got it from a Pillsbury recipe book a long time ago!

This post is part of Pennywise Platter over at Nourishing Traditions

Split Pea Soup

Does anyone else remember this book?

I think of it every time I make split pea soup. I am more a George here as I really don't care for split pea soup all that much. I can eat a small bowl, but that's about it and I usually have trouble getting rid of leftovers since it's hard to make a small batch of soup :-) BUT, my husband really likes split pea soup and so I make it a couple times a year for him. And this is a good week to make it cause I have a ham bone leftover from the ham I cooked earlier this week. (Not really for Easter, we had leftovers on Easter evening, and I cooked the ham on Monday!) Here's the recipe I am using, it does taste pretty good for split pea soup........... anyone want to come over for leftovers tomorrow? How do you think this would freeze?

Oh and if you are looking for other good uses for leftover ham - here's a post from Money Saving Mom with some ideas....... the white bean soup is on my list to try too!

Split Pea Soup

2 cups dried split peas, soaked overnight and drained

Add:

1 qt chicken stock and/or water- may need to add a little more during cooking

1 1/2 pound ham shank bone

1 large onion, diced

4 cloves garlic, minced

1/2 tsp sea salt (more to taste)

1/4 tsp black pepper

1/4 tsp dried marjoram

1- 1 1/2 cups diced carrots

2 potatoes, chopped

Bring to a boil and simmer 4-6 hours. Stir occasionally and add more liquid if you think it needs it. I find if I cook it covered it keeps more liquid in there :-) Remove ham bone and take off any meat you want to add back in to soup - or add in leftover diced ham to warm through. Serve with warm bread and a salad!

This is easily adaptable to the crockpot as well.

I would love any thoughts on if you think this would freeze okay......... I may have to give it a try!

This post is part of Pennywise Platter over at Nourishing Gourmet!

Chicken Tetrazzini

Chicken Tetrazzini

(can be made with turkey as well!)

Melt 1/4 cup butter

Blend in:

1/4 cup flour

1/2 tsp salt

1/4 tsp pepper

Remove from heat once blended smooth

Stir in:

1 cup chicken broth

1 cup whipping cream (I have used whole milk or half and half as well!)

2 TB sherry (I usually don't have this and leave it out!)

Heat to a boil and stir 1 minute- will thicken

Mix together with:

1 pkg spaghetti - COOKED!

2 cups cubed/diced chicken or turkey - COOKED!

1 cup sliced mushrooms - optional*

1/2 cup shredded parmesan cheese- you can mix in or wait and add to top once in pan

Once mixed well, pour into a greased 9x13 pan and cook at 350 degrees about 30 minutes till browned slightly and warm thru.

*I have also added some cooked veggies to this - zucchini or spinach go nicely, but you can be creative!

Nut Loaves

Nut Loaves

2 TB oil

2 1/2 cups chopped onions (I don't usually use this much, maybe 1 large onion worth?)

3 large garlic cloves, minced

Saute above ingredients and mix with all below

1 TB bouillon ( I often leave out!)

3 cups fresh whole wheat bread crumbs (frozen work too!)

2 1/4 cups finely chopped walnuts

2 TB soy sauce

1/2 cup tomato juice (I have used a couple TB ketchup or tomato paste and added water to make 1/2 cup when I didn't have tomato juice on hand!)

2 eggs, well beaten

1 cup grated cheddar cheese

1/2 tsp salt

1/2 tsp pepper

Mix well - form into small "loaves" - mine usually look like a oval potato size. I will make a couple smaller ones for the kids, and a couple larger ones for adults. Makes maybe 12 loaves, depends on the sizes.

Bake on baking sheet, stone or 9x13 pan- GREASED at 350 degrees for about an hour.

NOTE: Cook your potaotes at the same time and save on energy!

These freeze well before or after cooking- to thaw, either leave on counter till mostly thawed and cook, or increase cook time to allow thawing. If already cooked, just completely thaw and warm. Oven is best, if you microwave watch them closely to avoid "over-cooking" - they can get hard in the microwave. Even 20-30 seconds is usually enough to warm up leftovers.

Beef Stew

Beef Stew

I personally think this is the best beef stew ever, you've got to try it

Work great on the stove top or crockpot!

Combine:

1/2 cup flour

2 tsp salt

1/2 tsp garlic salt

1/4 tsp pepper

Toss with 1 pound stew meat, diced till all meat is floured

Heat 3 TB oil in pot on stove

Add floured meat and cook slightly, maybe 3-4 minutes

Add:

2 onions, chopped

2 cups beef broth

1 cup water

2 cups, or 16 ounce can whole or diced tomatoes

1 bay leaf

3/4 tsp thyme

2 whole cloves

Heat to boiling

Add:

4 cups carrots, sliced into coins

4 cups potatoes, diced

** Put everything in crockpot at this point and let cook about 4 hours on high or 6-8 on low

OR

continue cooking on stovetop on low simmer till potatoes and carrots are desired tenderness - maybe 2 hours?

A few minutes before serving from either stove or crockpot - you can add 1 - 1/2 cups of frozen peas or lima beans. Either will cook in just a couple minutes.

BEFORE SERVING - REMOVE CLOVES AND BAY LEAF from soup!

Stores great for lunches and leftovers too!

Lemonade

With the days getting warmer I have been enjoying making lemonade lately. Here's the recipe I have been using, you can adjust your sweetener to your taste, and yes, any type of sugar would work as well, but I wanted to try and find one with honey that I liked to avoid more refined sugar! And to mix it up somedays I make it with lime juice instead of lemon :-)

1/2 cup honey

Mix with about 1 cup boiling water and stir to dissolve.

Add 1/2 cup lemon juice and stir.

Pour into a 1 quart jar and add water till full.

Refrigerate till cold and enjoy!

This post is part of Nourishing Gourmet's Pennywise Platter Thursday!

Garlic Spinach

Garlic Spinach

This is a simple, yet very yummy way to serve spinach. My boys love it this way!

10 ounces fresh or frozen spinach

(or more if you are serving more then 2 adults and 2 small children, we can easily finish this off)

Whole bulb of garlic, minced

If using fresh spinach, melt a little butter or oil in pan and saute with garlic till spinach is wilted and cooked. If using frozen spinach, the water in the spinach is usually enough to saute with and you shouldn't need to add any oils.

Serve immediately!

Banana Bread

This recipe is one I made up. I usually make my grandma's recipe, which honestly, though wonderful is more dessert then snack because of the ingredients! I didn't have her recipe handy and did have a bunch of bananas that needed used. So, I made my own recipe! I must say it turned out really good. I ate probably 1/2 a loaf the first day. Then I shared some with my husband for his lunch the next day :-)

Banana Bread

4 bananas, mashed

1 cup sour cream

1/4 cup butter, softened

1/4 cup maple syrup

1/2 cup honey

3 eggs

1 tsp vanilla

Mix well together

Add:

3 cups flour (I used 2 white and 1 wheat)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1- 1 1/2 cups chopped walnuts

Mix together and pour into greased loaf pan or muffin tins

(I also have mini loaf pans that work well!)

Bake at 350 degrees for about 30 minutes (will depend on what pans you are using... loaf will take longer, muffins shorter!)

Homemade crackers

My kids and I have been loving Katie's recipe for homemade crackers.

The first time I made them, we ate them all that day :-)

The next time I made a double batch and they are lasting longer!

Click this link for the detailed directions - below is the recipe and simplified direction!

Homemade “Wheat Thins” Style Crackers

Adapted from King Arthur Flour Whole Grain Baking Cookbook

From Kitchenstewardship.com

Ingredients

1 ¼ cups whole wheat flour

1 ½ Tbs sugar (or honey)

½ tsp salt

¼ tsp paprika

4 Tbs butter

¼ cup water

¼ tsp vanilla

salt for topping

Method:

Mix ‘em: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.

(Note: If you use honey, just mix it in with the water.)

Prep ‘em: Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper. For crackers, I would HIGHLY recommend using a baking stone , or at least parchment paper. I roll the dough right out on the stone or mat and bake them. Yep, right on the stone. That way I don’t have to worry about rumpled crackers as I move the fragile dough. People say, “Those are homeMADE?” because most of my crackers have perfect shape and are sooooo delectably thin.

Roll ‘em: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide. I skip the trimming and just deal with weird shaped crackers. Those go to the toddler right away!

Bake ‘em: Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. See, I get to skip this step, which seriously cuts down the time and failure stress of making homemade crackers! Sprinkle the squares lightly with salt, if desired. Oh, yes – do it! Just use real sea salt with all its minerals intact! Sometimes I also poke the crackers with a fork to make them look even more like the “real” thing. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.

Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!

Are they done? You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool. You’ll learn after a tray or two the difference between “too soft” “done” and “oops”. They’re still tasty when they’re soft, just not so cracker-y. Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.

Chicken Fajitas

Chicken Fajitas

1 pound chicken, cut into strips

Place in bowl or container w/ lid and add:

2 TB olive oil over top chicken, close lid and shake to coat chicken

Add:

2 TB chili powder

1 tsp garlic powder

1/2 tsp salt

1 tsp onion powder

2 tsp cumin

1 tsp oregano

1/4 tsp pepper

Cover and shake again until chicken is throughly coated.

Set in refrigerator a couple hours, or till ready to cook

Saute marinated chicken in HOT pan, with oil till cooked thru

Set aside

Saute 1 onion, sliced in rings and 1-2 green or red peppers sliced in strips

Combine with meat when cooked to desired tenderness

In tortilla shell, layer with:

refried beans

chicken and pepper mix

cheese, grated

sour cream or spicy dip

tomatoes, diced

lettuce, shredded

avocado, cilantro and salsa can also be served if desired!

Enjoy!

Pasta Florentine

This recipe is another one I make often, in some variation or another. It is very adaptable with what you have on hand. My husband loves chicken and pasta in any form, so he could eat this often without complaint. I like some variation in adding pesto or not and using different veggies or using lots of veggies or just one to kinda mix it up some.

This is the recipe I have kind of based off of if you want some more exact directions to start with!

Pasta Florentine

1 pound chicken or ham, cooked and diced or small strips

1 box pasta of your choice, cooked and drained

1 jar white pasta sauce or about 2 cups of white pasta sauce, homemade

2-3 TB pesto, if desired

Saute meat, until warm add 3-4 cloves of garlic at end of sauteing.

Saute any additional veggies to desired tenderness,

spinach only takes a couple minutes, add at very end of saute if you are mixing with other veggies!

We enjoy red onions, red peppers, zucchini and spinach - but go with veggies you love or that are on sale that week!

Add sauce to veggies until everything is warm through.

Combine pasta and sauce and serve topped with parmesan or Romano cheese

I usually serve the pasta on the plate and then top with sauce, keeping the 2 separate. We usually don't eat the entire batch in one evening, and the pasta keeps nicer on it's own rather then with the sauce.

In fact, a good way to store leftover cooked pasta is in a large container with the pasta covered in water - keeps wonderfully and doesn't get mushy or sticky!

This would serve 6-8, I would guess. We can easily eat 2 nights off it. Or dinner and several lunches.

White Chicken Chili

White Chicken Chili

(I cannot believe I haven't posted this recipe yet, so sorry!

This is one of our favorite meals and I make it often!)

Thanks goes to my friend Emily, whose recipe this is - I just slightly adapted it!

1 pound chicken breast, cut into 1/2" cubes

1 onion, chopped

2-3 cloves of garlic, minced

1 TB oil

3-4 cups great northern beans, cooked and drained

10 ounces chicken broth

7 ounces green chilies, chopped

1 tsp salt

2 tsp cumin (half this to make less spicy!)

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream (I sometimes use whole milk or half and half if I don't have cream on hand)

Saute chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered, for 30 minutes. Remove form heat and stir in sour cream and cream. Serve topped with avocado and fresh cilantro if you have it around!

This refrigerates well for lunches but I haven't tried freezing it.

White Chicken Enchiladas

White Chicken Enchiladas

1 1/2 cups cream of "something" soup

(original recipe calls for chicken, but I usually use mushroom from THIS recipe here)

1/2 cup sour cream

2 TB butter

1/2 cup chopped onion

1 tsp chili powder

2 cups diced, cooked chicken

4 oz chopped green chilies

8 tortilla shells

2 cups (or more) cheese (Mexican blend or cheddar)

Stir soup and sour cream together in a bowl and set aside

Heat butter in saucepan, add onion and chili powder and cook until onion is tender

Stir in chicken, green chilies and 3 TB of soup mixture

Spread along center of each tortilla, roll and place in greased 12x8 baking dish

(I usually use my 9x9 square for just us or the 9x13 if I am doubling)

Spread remaining soup mixture over enchiladas

Bake, covered at 375 for 15 minute,

Uncover and sprinkle with cheese and bake until hot through and cheese is melted

I often put the cheese on when I make this, keep covered for about 1/2 the baking time, and then leave uncovered the remainder.

I usually cook around 30 minutes

I almost always make this in the morning or day before and place in refrigerator till I am ready to bake.

Haven't tried freezing it.