White Chicken Enchiladas

This recipe well…I have done so many ways that the recipe changes each time. I think I will continue to try to perfect it as I go and maybe update or do a new post if I find an even better way to make this. This version is tasty and also not loaded with all the heavy cream some other recipes have (not that I see anything wrong with that- I mean look at my blog) Instead you are using chicken broth and flour as a thickening agent.

Anyway, these enchiladas were introduced to me by my sister Janine, so I kind of took it upon myself to make some changes and adjustments. The recipe is quick and can also be made with things in your pantry and fridge by substituting some ingredients


  • 10 soft flour tortillas*


  • 2 cups cooked shredded chicken (I used a rotisserie chicken)
  • 2 cups shredded cheese (I used the Mexican blend)
  • 1 tomato diced
  • 1 can hominy drained
  • 1/4 cup cilantro roughly choppedWhite-chx-enchiladas-ingredients-logo
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream (you could sub for Greek yogurt as well)
  • 1 (4 ounce) can diced green chilies
  • salt and pepper to taste




  • Preheat oven to 350 degrees. Grease a 9×13 pan.
  • Mix chicken and 1 cup cheese, tomatoes, cilantro (reserve some for topping if you would like) and hominy in a bowl. Season with salt and pepper to taste.


  • In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.


  • In the meantime fill your tortillas with the mix and place into a baking pan nice and tight so the tortillas don’t open up during the cooking process


  • Back to your liquid- stir in sour cream and chilies. Do not get your liquid too hot as the sour cream can curdle
  • Pour over enchiladas and top with the rest of the cheese.


  • Bake 22 min and then under high broil for 3 min to brown the cheese.


*Side note- Tortillas- wheat, multi-grain, corn up to you, corn is a bit more difficult to maneuver. Size is also up to you I use the medium burrito size and I use La Favorita because they are locally owned which I love, and I think they make a great product.

I made extra filling so I ended up freezing it and using it later on. I suggest not freezing the sauce as it doesn’t have a great consistency after reheating. I also had a little avocado and Cholula to add some heat and flavor!


Hope you enjoy. Salud!


Chicken Coconut Soup

There is a restaurant in the Cherry Creek area called Sweet Ginger that quite frankly I am slightly obsessed with! They have some of the best spring rolls I have ever eaten and the best chicken coconut soup. I dare say that I seek out spring rolls (not fried but the rice paper with shrimp and peanut sauce for dipping kind) and I tell you now my friends Sweet Ginger is yet to be beat. So one day I set out to copy their chicken coconut soup recipe and I really did try my best with this recipe. Sweet Ginger’s soup is the perfect combo of mushroom, red onion (which I just eat around because I don’t like them), chicken and sweet from the coconut and just a tiny bit of chili kick. So here is my attempt to at least meet the goodness that Sweet Ginger offers.

Chicken Coconut Soup (28)


1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

2 tablespoons Fresh grated ginger

1 stalk fresh lemongrass, cut through the center long ways

2 cups sliced mushrooms

Chicken Coconut Soup (4)

1 bell pepper chopped

Chicken Coconut Soup (7)

1 pound boned, skinned chicken breast cut into 1-in. chunks

Chicken Coconut Soup (8)

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese oyster sauce (nuoc mam or nam pla)

1 teaspoon Thai chili paste (I used Thai seasoning that also had lemongrass in it)

1/2 teaspoon Sriracha

Chicken Coconut Soup (15)

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Olive Oil for cooking

Optional: 3 teaspoons Soy Sauce


Heat the oil over medium heat. add chicken so that the outsides brown and begin the cooking process. The chicken will continue to cook as you add the other ingredients. Cook for 7 minutes

Chicken Coconut Soup (13)

Add in your peppers, mushrooms and ginger and cook for 7 minutes so that flavors begin to meld together.

Chicken Coconut Soup (17)

Add in your sriracha,  oyster sauce and chili paste and coat the veggies and chicken, cook for 2 minutes.

Chicken Coconut Soup (20)

Add in the lemon grass stalks.

Chicken Coconut Soup (19)

Add the coconut milk, broth and soy sauce if you choose to use it and bring to a slow boil. Add in your basil (you can use some of it fresh to garnish as well but I think adding it in gave it some great flavor).Chicken Coconut Soup (23)

Reduce the heat and simmer for about 10 minutes. Remove the lemongrass and discard. Serve up and garnish with fresh cilantro.

Chicken Coconut Soup (28)

So in the end my version of coconut soup was fantastic! Yes I feel great about it, was it as good as Sweet Ginger’s? I am not sure it was at the same level because it had a different flavor, but I will for sure be making this soup again!


Pasta Chicken Bake

I love meals that can be made easily and that are one whole meal in one casserole. Not only did this meal come together easily but I had all the ingredients in my pantry and fridge and it was ready quickly. I put this one together on one of those night when we weren’t exactly sure what to eat and it was already going to be a late night.

casserole final


  • 2 Chicken Breasts, chopped and cooked (or 2 cups of rotisserie chicken from the store)
  • 12 oz. noodles of your choosing ( I used penne noodles)
  • 1 1/2 cup shredded cheese ( I used Colby Jack Cheddar blend)
  • 1 1/2 tablespoons minced garlic
  • 1 small onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon butter
  • 3 tablespoons of flour
  • 1 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Chicken pasta bake ing


  • Cook pasta according to box directions and set aside
  • Preheat your oven to 375
  • In a large skillet melt butter and add onion and garlic, Cook the onions until they are translucent.
  • Add in flour and whisk- let it brown slightly
  • Slowly add in milk and cook on medium low until the mixture begins to thicken. Remove the mixture from the heat.
  • In a separate bowl coat your chicken, noodles and tomatoes with the milk mixture and 3/4 of the cheese and season with salt and pepper.

cheese into chicken

  • Add all ingredients into a casserole and top with remaining cheese

casserole before oven

  • Bake for 20-30 minutes and then broil on high to add a yummy crisp to the casserole

You are now ready to dish up and enjoy!

Casserole corner


Sesame Soba Noodles with Chicken and Broccoli

As much as I would love to take credit for this delicious recipe- I can’t. I found this on Cooking Light and made some changes to add some spice and a little more flavoring. My obsession with Asian flavors only continues to grow each day. I truly believe that I could eat some form of peanut sauce every day of my life!

I know the ingredients list looks long but keep in mind you are making your own peanut sauce as well!


  • 1 package uncooked soba (usually are 8 ounces- I did not end up using the whole package I used about ¾)
  • 1 (8-ounce) package broccoli florets
  • Cooking spray
  • 2 (6-ounce) skinless, boneless chicken breast halves then chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons rice vinegar

chx pasta ingred

  • 2 tablespoons dark sesame oil (I used regular)
  • 2 tablespoons lower-sodium soy sauce
  • 2.5 tablespoon creamy peanut butter
  • 3 teaspoons toasted sesame seeds, divided (I toasted mine at home but you can buy them toasted)sesame toast seseame toast 2
  • 1 teaspoon brown sugar
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon of Sriracha
  • 1 garlic clove, minced
  • 5 green onions, chopped

peanut sauce ing



For the Sauce

Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper and sriracha and garlic in a large bowl, stirring with a whisk.paenut sauce mix

For the Noodles and Chicken

Bring a large saucepan of water to a boil. Add soba; cook 3 minutes. noodle cook

Add broccoli to pot; cook 3 minutes or until soba and broccoli are done. Drain.noodle broc cook 2

Sprinkle chicken evenly with salt and pepper.

raw chx seasoned

We cook chicken slow and low on med heat for about 14 minutes until you have reached an internal temp of 165 degrees Fahrenheit

chx cook

Cut your chicken into 1-inch pieces.

chx chop

Combine noodle mixture and chicken and then drizzle your sauce mixture and toss until well coated. mix pasta

Sprinkle with remaining 1 teaspoon sesame seeds and green onions.

final 2


Now you serve and enjoy! This recipe is easy and also delicious, Jake loved it and asked me to please post it so that way he knew I would make it again! I hope you all enjoy as much as we did


The nutritional information is what I found on the Cooking Light recipe- my recipe has some changes so it will not be exact.

Calories 429
Fat 12.4 g
Satfat 2.1 g
Monofat 4.7 g
Polyfat 4.3 g
Protein 32 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 54 mg
Iron 2 mg
Sodium 602 mg
Calcium 69 mg

Lemon Pepper Chicken Salad

There is always those nights when you feel like you don’t really want to cook anything too complicated but you still want to keep up with eating healthy. So to keep things fun and maintain variety I like to make anything “do it yourself”

Here is my recipe/idea for Make Your Own Chicken SaladImage


2 skinless chicken breasts

2 tablespoons lemon pepper seasoning

1 tablespoon chopped onions

2 tablespoon adobo (if you are not familiar with this it is similar to all-seasoning but I suggest you try to find this- it is typically in the ethnic foods isle in your market and I pretty much use it on everything)


2 teaspoon olive oil (I used one each of a jalapeno infused olive oil and 1 tsp of lime infused vinegar- I happened to be obsessed with this local olive oil store in town where they make infused legitimate olive oils)


Veggies of your choice for the salad- I chopped up

Romaine lettuce








Red peppers


Chop up all your veggies and rinse all for your salad. I then placed them all in separate bowls so we could choose what we each wanted to add to our salads


Season your chicken breasts on both sides and drizzle with olive oil

Pre-heat your grill to about 300 (we like slow and low)

Cook your chicken to an internal temp of 170 degrees

Make sure to let it rest once it is done for a few minutes so you don’t lose all the juices when you go to slice it up.Image

Now build your salad!

For dressing all I did was slice a lemon and squeeze it over everything- it gave a great tangy flavor and was the perfect addition for the chicken.


Now this may not really be a “recipe” but hopefully you get inspired to have a build your own salad or build your own anything night! It is easy and fun and every serving can be just a little bit different if you so choose!



Creamy Lemon Chicken

This chicken dish has a great fresh taste and could be a twist on a piccata. This was super easy to make and turned out really great!


4 whole Boneless, Skinless Chicken Breasts, (Dice Them Into Cubes)

¼ tablespoon of Montreal chicken season or other of your choice

Salt To Taste

1 Tablespoon Butter

2 cans of Cream Of Chicken Soup

2 whole lemons, (zest then juiced)

2 Tablespoons Fresh Parsley, Chopped (or 1 Tablespoon Of Dried)

1/2 cup of low sodium chicken stock

lemon chx ingredients

Directions: Season both sides of your chicken with salt and pepper and the Montreal seasoning- cut into cubes (some people prefer to do this after cooking but I find it easier now)seasoned chx

Heat a large skillet to medium-high heat and melt butter.butter in pan

Place your chicken in the skillet and cook until brown and cooked thoroughly, (about 3 minutes each side.)

chx start cook

Zest and juice your lemon in a bowl

lemon mix 4 chx

Add the lemon mixture and cook for 2 minutes until fragrant

Stir in soup and make sure to incorporate with the drippings from the chicken.chx thick sauce

Turn heat to medium-low, cover the skillet and let simmer for about 5 minutes, stir every couple of minutes to keep sauce from sticking.

You can add some chicken stock to thin the sauce out a bit.

Add the parsley, cover and simmer a couple of minutes longer.

lem chx final 2

We enjoyed our chicken with steamed asparagus and couscous


Bless your heart chicken

You may be wondering why I have named this chicken “Bless your heart chicken” the only reason why is because I made it while I was in Oklahoma visiting my grandma and that happens to be one of the phrases she says most often.
photo (6)She also is one of the most caring, independent, at times stubborn, beautiful and inspiring women I know. I consider it a huge honor that people think that I have taken after her in some ways. She is the quintessential country woman and she is a mean cook!
When I decided to cook for her I knew I had something to prove- even though I could have made mac n’ cheese and burned it and she would have told me it tasted great. So here it goes- “Bless your heart chicken”
  • 3-4 chicken breasts
  • 1 cup plain Greek yogurt
  • 1 cup grated parmesan cheese
  • 2 tsp garlic salt
  • 1 tsp chicken seasoning, any flavor
  • 1/2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion flakes

Mix all of the ingredients together in a mixing bowl.
photo (2)
Coat the chicken with the mixture on both sides (I added a little more parmesan and salt and pepper on the top of each).

photo (3)
Wrap each breast in foil and bake at 400 degrees for 45 minutes.

photo (4)

I think the reason this chicken was so juicy is because of the wrapping of the foil. Also after making this chicken I recommend pounding out the chicken a bit so you have thinner chicken breasts.
I served this up with some roasted corn and some steamed veggies and my grandma’s response? “Well bless your heart Shari this is good”
photo (7)