Fab Foodie Mama

Every year at this time I start cooking more often.  September and October always feel 'new' to me.  The start of the new school year, I guess.  Even though we are still in the grasp of the Covid-19 pandemic, schools are in session.  Some in person, some virtual, some masking, others maskless; but kids are back to learning.  And Foodie Mama s back to cooking. This recipe I made up on my own and it was delicious.  So easy.  Rachel bought me an Instapot last year for Christmas and I adore how fast it cooks chicken breasts.  They always come out juicy; it is really foolproof. I was in the mood for Mexican, but not with a lot of creamy sauces.  This recipe for chicken salsa verde can be used with tacos, enchiladas (which is how I served it tonight) or even as a base for white bean chicken chlli.  Using jarred salsa verde took all the guesswork out with regard to spices and measuring.  Just add salt, pepper and lime juice to taste, after...

Foodia Mama is on a roll with cooking (and blogging too!).  Today I made yummy creamy chicken enchiladas.  Here is the recipe.  The sauce can be modified to your liking (red sauce, verde sauce, etc...) Creamy Chicken Enchiladas Ingredients: 1 rottisserie chicken, meat removed and shredded 4 oz softened cream cheese 2 c shredded mexican blend cheese 1 can cream of chicken soup 1 c and 1 T milk 2 cans green chillies (I pureed mine in a blender for a more kid friendly version) 8 oz sour cream 10 7" flour or corn tortillas cooking spray cilantro (optional) Directions: Preheat oven to 350 degrees. In a large bowl combine cream cheese, 1 T milk, 1 can green chilis, 1 C cheese and chicken. Put mixture in center of tortillas, roll up and place seam down in a greased casserole pan.  Set aside. For the sauce, combine the sour cream, 1 C milk, the other can of chilis and the soup. Pour sauce over enchiladas and bake for...