Cheesy Green Chili Chicken Enchiladas

We Hills like Mexican food and just about every other week, our meal plan includes some type of Mexican dish. This just happens to be one of our favorites and it's so easy for busy weeknights. Some nights we will even pair this with margaritas and chips with salsa, which we enjoy while these super delicious enchiladas are baking! If you like to have festive meals with your family, this is definitely one of those!

• What You'll Need
• 4 chicken breasts
• 2 blocks of cream cheese
• 2 cans of green chili sauce
• 1 can diced green chiles (you can pick a small or large can based on preference; we opt for a small can as seen below)
• Large flour tortillas
• Cheddar cheese
• Sour cream for topping

• What You'll Do
• Start by cubing your chicken breast and removing any fat. Then cook through in a skillet. Once cooked, add both block of cream cheese, by chunks, until all has been added. 
• Let the cream cheese completely melt and mix it well with the chicken. 
• Next, add your diced green chiles to the chicken and cream cheese mixture.Stir well.
• Spray a 9 x 13 pan and set aside.
• Fill each tortilla with a helping of the chicken mixture, then wrap it up and place it in the greased dish. Repeat this step until you have used all of the chicken mixture.
• After the dish is full of wrapped, chicken-stuffed tortillas, evenly spread both can of green chili sauce over top.
• Sprinkle with shredded cheddar cheese. Cover the dish with aluminum foil and bake at 400° for about 20 minutes. 
• After the 20 minutes pull the aluminum foil off the dish and cook for another 15 minutes or until the cheese has melted and the sauce is slightly bubbly. 

Chicken Sausage & Potato Skillet

This is a new recipe that I LOVE! It's simple, doesn't call for too many ingredients, and fills you up. It's perfectly fall and makes for a great, cozy meal. I think this is one of those dishes that everyone would love, yes even kids! Try it out and leave me a comment on how it turned out! Bon appétit! 

• What You'll Need
• 2 lb chicken sausage
• 3 bacon strips
• 1 cup baby spinach
• 1/4 of a medium onion
• 1/2 lb red potatoes
• 1 TSP Dijon mustard
• 1 TSP brown sugar
• 1 TSP apple cider vinegar
• 1 1/2 TBSP water
• Salt and Pepper to taste

• What You'll Do
• In a skillet, cook the bacon. Once fully cooked, remove from the pan and crumble. 
• Drain all but 1 teaspoon of bacon, then add the diced onions to it, cooking until translucent.
• Boil the diced potatoes in a pot until tender. 
• While the onion and potatoes are cooking, slice the chicken sausage into quarter inch pieces. Add them to the skillet when the onions look translucent.
• Once the potatoes have cooked, drain them, and add them to the skillet. 
• Next add the Dijon mustard, brown sugar, apple cider vinegar, and water. Stir well and cook over medium heat. Add salt and pepper to taste.
• Then add the baby spinach leaves (without the stems) and the crumbled bacon. Once the spinach has wilted, you may remove the skillet from the heat and serve. 

Chicken Fajitas

Chicken Fajitas = such a fun and festive night in the Hill house. We whip these up with a side of refried beans and rice, or chips, salsa, and guacamole. On special occasions we'll even add a margarita or strawberry daiquiri to the mix. This is another favorite recipe for husband, who really enjoys piling his tortillas high with the chicken, peppers, onions, refried beans, sour cream, and guac! 

• What You'll Need
• Two large chicken breasts
• 1 large green pepper (you can add red peppers too)
• 1 medium onion
• Moore's Hickory Original Marinade
• Tortillas 
• Sour cream, refried beans, salsa, and guacamole for topping

• What You'll Do
• Cut up the chicken into strips or cubes. Place in a skillet and cook all the way through. Then add enough Moore's Marinade to coat the chicken well. Start by adding a little at a time.
• Slice the green pepper and onion, then add it the pan with several splashes of Moore's Marinade. Again, start with a little at a time, adding more as you go if desired. Let those cook until the become soft and the onion is translucent.
• On a plate, place the tortillas and cover with a damp paper towel. Microwave for about 15 seconds. 
• Now make your tortillas stuffing them with you favorites.

**This recipe serves two people**

This recipe is so versatile and you can add an assortment of veggies or swap out the chicken for beef. The Moore's Marinade really makes it though. This is a trick my parents discovered and started using when I was in high school. You'd never guess hickory marinade would make fajitas taste so delicious!