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MamaJo’s Enchiladas Verdes

**this is the NO alarm version, to add some smokey heat, add chili powder on the chicken and a chopped fresh jalapeno to the chicken mix.


  • 2 lb boneless, skinless, chicken breast
  • 1/2 medium onion, diced
  • 1 green onion, chopped
  • 1 handfull cilentro, stemmed and roughly chopped
  • 1/4 c + 1 T canola oil
  • cumin
  • paprika
  • salt
  • pepper
  • 2 T sour cream
  • 1 can green enchilada sauce or green salsa
  • 1 c shredded cheese
  • 8 corn tortillas


  • In a large iron skillet, heat 1/4 c oil to medium high
  • lightly fry corn tortillas
  • set aside on paper towels
  • in same skillet, add extra 1 T of oil if needed
  • add onions, cook until softened
  • generously sprinkle one side of the chicken with spices, place spicy side down in skillet
  • generously sprinkle other side of chicken
  • cook chicken until done, about 10 minutes. Turn over at 5 minutes.
  • with two forks shred chicken finely.
  • add cilentro and cook 3 minutes, stirring frequently
  • allow chicken to cool slightly, in a medium size bowl, add sour cream and 1/4 c enchilada sauce, mix well
  • put 1 T chicken mix in each tortilla, add cheese
  • roll tortillas

Now…you can cook these the easy way, or the long way…

The Easy way: individually plate enchiladas, cover with green sauce and cheese, microwave on high for 1 minute.

The Long way: place rolled enchiladas in a baking dish, cover with enchilada sauce, and generously cover with cheese, bake in an over preheated to 375 until cheese is bubbly.


Nope, that title isn’t a mistake…this french toast is made from day old french bread.


MamaJo’s French French Toast


  • Day old french bread (half a loaf or more)
  • 4 eggs
  • 1 c milk (I didn’t measure so this is approximate)
  • dash of nutmeg
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • butter


  • Heat griddle or pan to medium.
  • Wisk eggs, milk, spices and vanilla together in a large bowl or baking dish.
  • Butter griddle or pan.
  • Quickly dip bread in egg mix so that both sides are covered and place on griddle or pan. (only dip what will fit in the pan)
  • Flip when bottom of bread is a nice golden brown. Remove when both sides are golden and set aside (preferably in a slightly warm oven).
  • Repeat until you have used all the bread.

You can freeze whatever excess you have made and revive the French French Toast in the toaster or toaster oven (do people even have these anymore?) for a fast, easy, mess free breakfast.

MamaJo’s Tart Berry Compote


  • 1 T unsalted butter
  • 2 T cream cheese brought to room temperature
  • 1/4 cup white granulated sugar
  • 2 handfuls blueberries, frozen or fresh
  • 2 handfuls raspberries, frozen or fresh
  • a splash of no sugar added apple juice


  • Melt butter and cream cheese over low heat in a small sauce pan.
  • Wisk with a fork until creamy and add sugar. Stir constantly until melted.
  • Add berries and stir. Raspberries don’t hold together well under heat and will reduce beautifully. Stir constantly until raspberries reduce.
  • Add apple juice until your desired thickness is reached.
  • Spread compote over hot french toast.


About the Cook

I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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