Organized Chaos

While playing a game of 20 questions I found out that these are my daughters all time favorite meal! I have tried lots of different enchilada recipes and definitely prefer a crunch to my tortilla and not a lot of sauce. This recipe is super easy to prepare as well as clean up. I purchase all the ingredients in bulk (Costco) and keep them in my pantry for nights I need a meal quickly or am running low on ingredients due to my lack of getting to the grocery store which happens way to often. Most people don't love the idea of eating from the shelf but this has been such a great recipe for us way to many times. Iv'e attached a picture of ingredients for reference, sometimes a visual is helpful when shopping for new ingredients. Ingredients: 2 cans (12.5 oz) chicken 1 bag (8.5 oz) quinoa & brown rice 1 can (10.5 oz) cream of chicken  1 cup sour cream 10 flour tortillas 1 cup salsa, divided  2 cups Mexican blend cheese  1 bunch fresh cilantro, chopped Di...

Chicken fajitas are a regular on our dinner rotation and for good reason. They’re quick, flavorful, and versatile enough to keep everyone happy. Sometimes we use a store-bought seasoning packet for convenience, and other times we make the seasoning ahead of time. Either way, it’s a one-step flavor boost that always hits the mark. We’ve tried all kinds of meats over the years, but chicken is our favorite. It’s simple, cooks quickly, and pairs perfectly with peppers and onions. Bonus: kids love to help assemble their own tortillas, so it’s a fun, interactive meal too. Ingredients: 1 1/2 tsp salt 1 1/2 tsp dried oregano 1 1/2 tsp ground cumin 1 tsp garlic powder 1/2 tsp chili powder 1/2 tsp paprika 4 Tbsp olive oil, divided 2 Tbsp lemon juice 4 boneless, skinless chicken breasts, cut into thin strips 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 1/2 onion, chopped 6 flour tortillas, warmed Optional toppings: shredded chees...

These are lip-smacking good and easily a family favorite! Sticky Fingers are perfect as appetizers or party food, but we love them so much we often make a full meal out of them. Serve them on their own with corn on the cob, toss them on top of a salad, or roll them up in a tortilla for a fun twist. We’ve tried lots of hot sauces, and Frank’s is by far our favorite, other brands just don’t have the same punch. Ingredients: 1 bag frozen crispy chicken strips (25 oz) 1/3 cup Frank’s hot sauce 1 1/2 cups brown sugar 1 Tbsp water Directions: Prepare the chicken strips according to package directions. In a small saucepan, combine the hot sauce, brown sugar, and water. Heat over medium, stirring until the sugar dissolves completely. Remove the sauce from heat and let it cool to room temperature. (The thicker and cooler, the better!) Place the cooked chicken strips in a large serving bowl. Pour the sauce over the chicken and toss gently to coat evenly. Serve imm...

Chicken “Crap” (Don’t Judge the Name!) This is one of the few recipes I collected as a college student that I still use regularly. My roommates and I used to call it “chicken crap” because… well, that’s what it looks like. The first time I tried it, I was hesitant—it’s not the most appetizing dish—but the flavor is incredible and will have you coming back for more. Ingredients: 6 chicken breasts 1 packet Zesty Italian Dressing (any brand is fine, but I prefer Good Seasons) 1 (8 oz) package cream cheese 1 can cream of chicken soup Directions: Place the chicken breasts in a crockpot and sprinkle the Italian dressing packet over the top. Cover and cook on low for at least 4 hours . About 30 minutes before serving, add the cream cheese and the cream of chicken soup. Decide how you want the chicken: leave it whole, cube it, or shred it. (If you cook it 6+ hours, it will shred easily when stirred.) Serve over rice or pasta and enjoy! Optional Tips / Notes...