4 large chicken breasts, cooked and cubed
1 small can green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c sour cream
1 T dried onion
3 c shredded cheese (or more!)
10 large flour torillas
Heat soups, sour cream, chiles, and onion. Cut up tortillas (8 triangles/tortilla). In crock-pot, layer tortilla, sauce, chicken, and cheese. Repeat as many times as possible (about 5-6, depending on crock-pot shape and size). Cook on low heat for 4 hours.
Wednesday, January 28, 2009
Monday, January 26, 2009
CHEDDAR BAY BISCUITS
1 1/4 cups Bisquick mix
1/4 cup + 2 tablespoons cold whole milk (I needed an extra Tbsp or 2 of milk)
2 tablespoons cold butter
1/8 teaspoon garlic powder
1/2 cup grated cheddar cheese
1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (I froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/8 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in 1/4 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
1/4 cup + 2 tablespoons cold whole milk (I needed an extra Tbsp or 2 of milk)
2 tablespoons cold butter
1/8 teaspoon garlic powder
1/2 cup grated cheddar cheese
1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (I froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/8 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in 1/4 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
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