UP Dreams: A Little or a Lot...A Recipe, and a Common Theme in Life

I think I made up a recipe.

I say, "I think," because I think it's hard to totally create a new recipe, especially with common ingredients. Somewhere, someone has already thought of it. And to tell the truth, this recipe is inspired by several recipes I've enjoyed in the past, like our family's perennial favorite, "Chicken and Goop" which tastes much better than it sounds. It is also the result of the fact that our fairly small nearby co-op grocery store IS fairly small, and therefore one learns to adapt recipes to fit what is likely to be available on any given day. That being said, I really like this recipe. It is spicy, yet fresh tasting. It makes great leftovers the next day. It is adaptable. Bob and I happen to love the heat, but you can change it to be very mild very easily.

So without further ado....

I just realized I don't have a name for it.

So I guess it's Spicy Creamy Chicken Tortilla Enchilada Stuff. Shortened to "Chicken Stuff" around our house (so as not to be confused with ""Chicken Goop."

I used to make Chicken Enchilada Lasagne, and this recipe is a lot like that, only much quicker to make. I like quick during the summer when we aren't home in the evening until fairly late, especially if there are birds or other fauna or flora that jump out and pose for us on the way home from work.

He was hiding something behind his bale. I don't want to know.

I hope you will understand this when I say George probably stopped somewhere for a grasshopper.

She meets us at the same spot often....I think she likes me.

Sometimes your chin just gets an itch

Not likely to jump out at us, but you get the idea

Anyway.

For this recipe, you will need:

6 boneless chicken breasts, (This is actually a double recipe, I would say, but we like it, so we make enough for leftovers. You'll see it's very easy to cut it in half.).

12 small corn tortillas (either white or yellow is fine...choose what you like the most!)

1/2 bag of cole slaw cabbage mix (without dressing)

big pinch of salt
little pinch of sugar

1-2 tbsp. mayo (I like to use as little as possible)

2 tsp lime juice

2 tsp. cumin or more
1 tbsp. chili powder or more

2 packages cream cheese

2 cups of shedded cheese (mexican blend, or whatever you like)

1/3 cup chicken broth (I mix a little instant bouillon in some warm water)

Secret ingredient: Mrs. Renfro's Hot Jalepeno Green Salsa (don't be afraid!)

1 margarita (optional) on ice or blended (totallly optional)

Preheat oven to 400.

Put cabbage slaw in a medium bowl.

Probably not a half bag. I should have made more for the leftovers.

Toss with a big pinch of salt and set aside.

Cut chicken into inch (or thereabouts) cubes.

Spray an iron skillet with non-stick spray and heat to medium high heat. Add chicken, sprinkle (liberally) with cumin and chili powder.

(I'm going to say this once more, at least: Please do what I do and adapt this recipe however you'd like. I have truthfully never measured my spices, but I think my estimates are fairly close, if you like medium heat. If you don't like medium hot in terms of salsa or something similar, cut back. I am a medium hot girl. Bob is a through the roof hot guy.)

While chicken starts to cook, add mayo, lime juice (if you don't have lime juice, margarita mix works, too...don't ask me how I know this), and a tiny pinch of sugar to cabbage mix. Toss to coat and set aside.

Meanwhile, toss your chicken a few times until is is cooked through and smells yummy. Sitr in the chicken broth.

It will steam your glasses up so you don't notice the picture is blurry

Add the cream cheese in chunks, reduce heat to medium low and stir as it melts.

You could probably do this with one package of cream cheese. But I wouldn't.

With your other hand, put several (or lots of) tortillas on a cookie sheet and put them in the oven for five minutes.

Add the secret ingredient. I have added as little as two tablespoons of salsa (barely noticeable) to a half cup (makes my nose run, but I don't care). Or add a little and taste as you go. Be careful, because it's a slow heat.