Tuesday Tidbits

Nothing says lovin' like comfort food! You don't have to skimp on quality ingredients to make a nice warm filling dinner your whole family will love!

Tonight I am making Smothered Burritos. I replaced the white flour tortillas with Whole wheat tortillas. Be sure to read the ingredients because I've been fooled by "Whole Wheat" tortillas in the past. They bleach out the wheat flour and use hydrogentated oils. Always read the ingredients!! No matter what the front of the package says. I cannot stress that enough! I use Tyson boneless skinless breasts, and natural cheese. We loaded up on locally made Wisconsin cheese during our visit. What a difference in taste!

My recipe for Smothered Burritos is actually compiled of two recipes. You can make the Sour Cream Salsa Chicken as a main entree or shred it and use it for tacos, burritos, enchiladas, whatever you like!

Smothered Chicken Burritos

(Serves 4-6)

Start with Sour Cream Salsa Chicken in Crockpot Recipe:

4 skinless boneless chicken breasts
1 package reduced-sodium taco seasoning mix
1 cup salsa
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Stir in 1/4 cup of sour cream into the salsa mixture.

Now for the Burrito part!

6 whole wheat flour tortillas
1 can black beans rinsed and drained
1/4 cup diced green onions
1 can diced tomatoes with green chilis
2 tbsp chopped cilantro
1 tsp ground cumin
2 tsp chili powder
2 cups shredded cheddar cheese
2 small cans of Green chili enchilada sauce. (Check label on this too! Some have MSG and lots of corn syrup in them!)

Preheat oven to 375 degrees

Shred the chicken breasts top with sauce mixture. Place in pan and simmer on low heat. Add beans, onion, 1/2 can of the diced tomatoes, and cilantro. Add seasonings and stir. Simmer for 10 minutes. Remove from heat and sprinkle in 1 cup of cheese.

Pour 1 can enchilada sauce on bottom of prepared casserole dish. Stuff tortillas with mixture from pan and roll. Place Burritos in pan side by side and pour remaining can of sauce on top. Add remaining half can of diced tomatoes on top and place in oven for 20 minutes or until sauce is bubbling. Remove from oven and add remaining cup of cheese on top. Place in oven for 5 minutes or until cheese is melted.

Serve with spanish rice and a nice green leafy salad.

I also wanted to share with you that my friend Grocery Mama is selling our Church cookbooks for a good cause. Our church, The Orchard Church is selling cook books to help send 12 people on a missions trip to the Philippines this week. They are leaving October 24th and will be back November 2nd!

To raise funds for the trip, the team is selling cookbooks. The cookbooks are $12 each and include 160 recipes from members of our church. I have to say that I have eaten a lot of food from my fellow church members and we are blessed to have AMAZING cooks at our church!

Best of all if you order a cook book - Grocery Mama will pay the shipping & handling!

Check out the details HERE

This week I will be posting for my You Are What You Eat: Fridge Edition! This will be my 2nd contest so I hope to see a lot of action here! Details to come!