Slow Cooker Buffalo Chicken Soup

Lately we have been in survival mode. We've had some drama around the homestead and work has been one nightmare after another for me and The Wife. Among other things, I had a sinus infection that led to over three weeks of coughing. Scorpia summed it up very succinctly:

Well, more of a challenge of a last few months.

Last Sunday, I finally had the energy to throw together something new. This recipe is about as easy as you could want. We used ALDI frozen chicken breasts. I didn't even defrost the meat, I just chucked it in frozen. If you're a vegetarian, feel free to leave the meat out. This would make a fine potato soup. If you're feeling tired and lazy, this is the way to go. It's a perfect soup for this weather. It's thick and spicy and definitely takes the edge off a cold day. Try it and let me know what you think, unless it's negative, then don't. I probably couldn't handle it at this point. As always, notes are in blue.

Slow Cooker Buffalo Chicken Soup

Ingredients

• 6 potatoes, cut into small (1/4") cubes. Peeling them is optional
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1 medium carrot, peeled and grated
• 1 pound chicken (boneless skinless thighs or breasts. I used breasts for this recipe)
• 2 packs (2 ounces each) Buffalo Chicken Soup/Dip Mix (I got mine at Aldi. I'm sure most grocery stores have it. If you don't like spicy, do one packet. If you do like spicy, use the two recommended and then dump in some Frank's or Tabasco)
• 32 ounces chicken stock
• 1 block (8 ounces) Neufchatel cheese (or you can use regular cream cheese)

Directions

1. Throw everything but the cheese into a 5 quart or larger slow cooker in the order listed above. 
2. Cook on HIGH for 4 hours.
3. Shred the chicken (I just got in there with a couple of forks and tore it up)
4. Add the cheese and stir until it is incorporated. 
5. Turn to LOW and cook another 30 minutes.

Good times!

Feta and Spinach Stuffed Chicken Breasts

     Can you really go wrong with the combination of feta and spinach? No, you can't. Don't even try to argue with me because I won't listen. It's a great combo and if you don't like it you are obviously defective. Basically, what I've done is make my version of a fairly ubiquitous recipe. I'm sure there are hundreds of similar recipes floating around the internet. Do you know what separates mine from theirs? Theirs suck. Theirs are not made with love. It is entirely possible that theirs were made by Baby-Eating Fascists. Use my recipe and strike a blow for global peace and understanding. If you're not part of the solution, you're obviously part of the problem. I'll stop now. The recipe is simple and delicious and I promise you'll love it. Unless you don't. And then it's your own fault for listening to me. As always, notes are in blue.

Feta and Spinach
Stuffed Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts
• 3 ounces crumbled feta cheese
• 4 ounces room temperature cream cheese (we use Neufchatel)
• 10 ounces frozen spinach, defrosted and all water squeezed out
• 1 cup bread crumbs
• 1-1/2 teaspoons Spice House Greek Town seasoning, divided (if you can't get this spice, a mix of salt, pepper, onion powder, oregano and lemon peel. I have no idea what ratios you'd use, so good luck. Or just order the seasoning)
• 1/2 cup flour
• 1 egg, beaten

Directions

1. Preheat oven to 375F (190C, Gasmark 5).
2. Split the chicken breasts down the length, being careful to not cut completely into two pieces. You're looking to sort of butterfly the chicken.
3. Mix 1 teaspoon of the spice mix in with the flour. 
4. Dredge the chicken in first in the flour mix, then the egg, then finally the bread crumbs.Set on a baking sheet. 
5. In a small bowl, combine cream cheese, spinach, feta and remaining spice mix. Mix well until all ingredients are incorporated. 

   

   You could just take what you have here,
   add some jarred artichokes and you have a hell of an appetizer dip!

6. Fill each piece of chicken with 1/3 cup of the filling.
7. Bake for 35 minutes or until chicken juices run clear.

   

   See? Clear. We're all making it out of this meal alive.

   

   Good Times!

Three Cheese Chicken Spinach and Pasta Bake

     There's been a can of spinach in my pantry for a couple of years now. It sat quietly towards the back. It wasn't bothering anybody. It had to be dealt with. I wound up using it in this recipe I dug out of one of the myriad cookbooks I buy from school fundraisers. I need to stop. The books are overpriced and generally only involve recipes that call for gallons of canned cream soups. This is one of the less offensive recipes, mildly doctored to ensure some flavor. In its defense, it comes together quickly and doesn't use a terribly frightening amount of sodium. As always, notes and changes are in blue.

Three Cheese Chicken Spinach and Pasta Bake
via Kraft Easy Cheesy Meals

Ingredients

• 1-1/2 cups multi-grain penne pasta, uncooked (bah. Regular one grain pasta)
• 1 package, (9 ounces) fresh spinach leaves (none on hand. Not even frozen. Wound up using a 14.5 ounce can of spinach, drained. Popeye would be proud)
• 1 lb.boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried basil leaves
• 1 jar (14.5 ounce) spaghetti sauce (I used my standby recipe for red sauce. I also only used about 9 ounces)
• 2 ounces Neufchatel, cubed (nice to see people finally using this stuff instead of regular cream cheese)
• 1 14.5 ounce can diced tomatoes, drained
• 1 cup shredded Mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Bronzeville Rib Rub from The Spice House

Directions

1. Preheat oven to 375F (190C, Gasmark 5)
2. Cook pasta as directed on package. (If you're using fresh spinach), add spinach to the boiling water at the last minute. If you're using the canned, hang on a second.
3. Cook and stir chicken and basil (and Rib Rub, if you're using it) in a large, nonstick skillet coated with nonstick cooking spray on medium-high heat for 3 minutes (we did a shade over 5. Nobody wants salmonella.) Stir in spaghetti sauce and tomatoes (if you're using the drained canned spinach, it goes in now); bring to a boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel.
4. Drain pasta, return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Load into 2 quart casserole or 8" baking dish. 
5. Bake for 20 minutes. Top with remaining cheese. Bake 3 minutes more or until cheese is melted. 

Good times!

Slow Cooker Spinach Artichoke Dip

     Now and again I take requests on what to cook. My only limitation is that I must have the ingredients on hand if I'm going to actually go ahead and cook it. I got lucky this time and had a request for spinach-artichoke dip. I actually had all the ingredients I figured I would need. I was doing this recipe totally from scratch. I had no previous recipe to work from. The end result? Holy shit, was it good. I'm talking restaurant good. I can say with some level of confidence that if you have this recipe on hand, you'll never need to order it in a restaurant again. Unless you want to. See if I care. As always, notes are in blue.

Slow Cooker
Spinach Artichoke Dip

Ingredients

• 1 10-ounce box frozen spinach, defrosted and squeezed of excess water
• 1 12-ounce can marinated artichoke hearts, drained and chopped
• 8 ounces cream cheese (I always use neufchatel to keep the fat down) cubed
• 1 10-ounce can cream of chicken soup
• 2 teaspoons garlic powder
• 1 cup shredded Swiss cheese

Directions

1. Load all ingredients into a small slow cooker (we used a 1.5 quart cooker)
2. Cover and cook on LOW 2-3 hours, stirring half way through the cooking and again at the end.

Good times!

Chicken Bacon Pockets

     Every now and then I find a recipe that you can't possibly dislike. Well, I suppose you could, but it probably means you're deficient in some way. This particular recipe combines all sorts of good stuff. It's got chicken, bacon and canned dough. What's not to love? For me, it was the possibility of being bland. The judicious application of barbecue sauce and some green onion fixed that. I'm calling this recipe a winner. This is a super weeknight quick meal. If you make it using crescent rolls, you'll get four. If you use biscuit dough, you should get five, but they'll be a bit smaller. As always, notes and changes are in blue.

Chicken Bacon Pockets
via 101 Things To Do With Bacon

Ingredients

• 4 ounces cream cheese, room temperature (as always, we used neufchatel, to keep the fat down)
• 2 tablespoons milk
• 2 cups cooked, chopped chicken
• 8 strips bacon, cooked and crumbled (and don't you dare throw the grease away. Save it in a jar in the fridge for later. It's a key ingredients in Bootleg Cheddar Bay Biscuits)
• 1/4 teaspoon pepper
• 1/4 cup barbecue sauce (not in original recipe, we decided this would be a bit bland without some form of extra kick)
• 2 tablespoons finely chopped green onions (also not in the original recipe)
• 2 cans (8 ounces each) refrigerated crescent rolls (we used 1 can of 10 buttermilk biscuits)
• 2 tablespoons butter or margarine, melted
• 1 tablespoon sesame seeds (we used them, but omitting them will not notably change anything)

Directions

1. Preheat oven to 350F (177C, Gasmark 4)
2. In a bowl, mix the cream cheese and milk until smooth; add the chicken, bacon and pepper (and barbecue sauce, if using) and stir until combined.
3. Unroll crescent rolls and separate dough into 8 rectangles, pressing along the diagonal to seal, creating 4 "pockets" (we took 2 biscuits at a time and rolled them together into a large disc. You'll get 5 of these discs)
4. Equally divide filling and spoon onto the bottom half of each dough rectangle. Fold dough over the filling, pinch the edges to seal, and crimp the edges with a fork. (we loaded the center of each disc, then pulled the dough up around the filling. We then flipped the entire thing over, so the seam side was down. It looked kind of like a big dumpling)
5. Brush each pocket with melted butter and sprinkle with sesame seeds.
6. Transfer to a baking sheet and bake for 15 minutes or until golden brown. Makes 4 servings (5 if you use biscuits)

Good times!

Slow-Cooker Cream Cheese Chicken with Broccoli

     I'm glad The Wife is working more in the kitchen. Don't freak out; I'm not making any gender specific claims here. The Wife doesn't work much in the kitchen because that's my job. It's also because she didn't have a tremendous amount of confidence in her cooking. Lately she's been poking through recipes and messing around with the ingredients. Nothing ground-breaking, but she consistently achieves success. Her latest success was a slow cooker recipe she found in one of our many slow cooker recipe books. I was extremely pleased with how this turned out. It had great flavor and was great over pasta, rice or bread. My only complaint was that it was pretty salty, but that was down to the Italian salad dressing mix. She even used almost half of what the recipe called for. She also used half of the requested chicken. Next time I'd say go the full four pounds of chicken, or quarter the seasoning. Either way, I hope she makes this one again! As always, any notes or changes are in blue.

Slow-Cooker Cream Cheese Chicken with Broccoli
via Crock Pot Potluck For All Occasions

Igredients

• 4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces (as we are not made of money, she used 2 pounds of chicken)
• 1 tablespoon olive oil
• 1 package (1-ounce) Italian salad dressing mix (her package was .6 ounces and we felt that was PLENTY)
• Nonstick cooking spray
• 2 cups (8 ounces) sliced mushrooms (she used one 4-ounce can of mushrooms, drained)
• 1 cup chopped onion (she went with 1/2 cup)
• 1 can (10.75 ounces) condensed cream of chicken soup, undiluted
• 1 bag (10 ounces) frozen broccoli florets, thawed 
• 1 package (8 ounces) cream cheese, cubed (she used 4 ounces, and as always, Neufchatel was used in place of cream cheese)
• 1/4 cup dry sherry (she used 1/8 cup dry Vermouth)
• Hot cooked pasta (We did serve it over pasta, but I also served it over herbed swirl bread for lunches a couple times)

Directions

1. Toss chicken with oil in a large bowl. Sprinkle with salad dressing mix. Transfer to a slow-cooker. Cover; cook on LOW for 3 hours
2. Coat large skillet with cooking spray; heat over medium heat. Add mushrooms and onion; cook 5 minutes or until onion is tender, stirring occasionally (since The Wife used canned mushrooms, she didn't add them until the next step.)
3. Add soup, broccoli, cream cheese and sherry (neufchatel and vermouth in our case), to the pan (hopefully you didn't just throw that stuff into the slow cooker, because if you did, you just screwed up,) cook and stir until heated through. Transfer to the slow-cooker. Cover and cook on LOW for 1 hour. Serve over pasta (or bread, or rice, or whatever you want. Don't give in to recipe bullying)

Good Times!

UPDATE: Now there is a video for this recipe:

)

Cranberry Cheese Danish

     I'm not sure what compelled me to try out this recipe. A quick look will tell you this recipe is going to be a Pain In The Ass. However, my love for Danish trumps my laziness. I decided to give this recipe a go. It originally called for blueberries, which I did not have on hand. I wound up using some cranberries we had in the freezer. You could certainly use raspberries or blackberries. The end result will be well worth it. This is a great bit of pastry. The cranberries complemented the lemon icing perfectly. It was everything I could do to keep the wife from just standing at the counter and eating the whole thing at once. As always, any notes or changes are in blue.

Cranberry Cheese Danish
via Taste of Home Everyday Light Meals

Ingredients

• 3/4 cup 1% cottage cheese (there's no telling what the other 99% is)
• 1/3 cup sugar
• 1/3 cup 1% milk (I used 2% just to be difficult)
• 1/4 cup canola oil (I used corn oil)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Filling

• 4 ounces reduced-fat cream cheese (as always, I used Neufchatel)
• 1/4 cup sugar
• 1 egg, separated 
• 1 teaspoon grated lemon peel (I'm assuming they meant fresh. I didn't have fresh. I used 1/2 teaspoon dried lemon peel from a jar)
• 1 cup fresh or frozen blueberries (we substituted cranberries we inexplicably stashed in the freezer some time back)
• 1 tablespoon water

Glaze

• 1/2 cup confectioners' sugar
• 2 teaspoons lemon juice (that is NOT enough liquid to do anything other than give you a chewy ball of sugar. It took us 4 teaspoons of lemon juice to get the sugar into a usable consistency. The extra lemon flavor worked great with the cranberries, too. This goes to prove that I'm a friggin' genius)

Directions

1. In a blender or food processor, cover and process cottage cheese until smooth (did I just really get told to put the lid on the blender or food processor before running? I can't even turn the damned processor on with the lid off! Do they think I'm stupid? Do they think I'm going to say, "Holy shit! I think I'll run the blender with the lid off!" *BLAM!* "Fucking A! Look at the the cottage cheese on the ceiling! That's great!") Add sugar milk, oil and vanilla; process until smooth (Wait! They didn't tell me to take the lid back off! How the hell am I going to get the rest of the shit in there?)
2.  Combine the flour, baking powder and salt; add to cheese mixture. Process until dough forms a ball (I was leery about doing this in the processor. I transferred it all to the Kitchenaid). Dough will be sticky. Turn onto a floured surface; knead 4-5 times. Place in a bowl; cover and refrigerate for 30 minutes.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. 
4. Turn dough out onto a 17"x13" piece of parchment paper. Roll dough into a 16"x12" rectangle. Transfer with paper to a baking sheet. Spread cream cheese mixture lengthwise in a 3-1/2" wide strip down the center of the dough; sprinkle with berries. 

   

   Looking berry good! I'm not apologizing for that pun.

5. On each long side, cut 1" wide strips about 3-3/4" into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under (I tucked on the top just to be an asshole). Beat egg white and water; brush over dough.
6. Bake at 400F for 20-22 minutes or until golden brown (we went about 25 minutes. Cooking times may vary). Remove to a wire rack.
7. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers.

Good times!

Marbled Chocolate Cheesecake Bars

     It's been a while since I've dug into my trusty copy of Taste of Home Every Day Light Meals for something other than a bread recipe. This particular dessert was very rich, closing in on a touch heavy. Don't get me wrong, it was damned good. Just have a glass of milk or bourbon or something to help it on its way. The recipe called for egg whites, but I wasn't feeling that and just used whole eggs. It seemed to work out fine. As always, any changes or notes are in blue.

Marbled Chocolate Cheesecake Bars
via Taste of Home Everyday Light Meals

Ingredients

• 3/4 cup water
• 1/3 cup butter
• 1-1/2 squares (1-1/2 ounces) unsweetened chocolate (we used 2 ounces because I didn't feel like breaking the piece in half. I'm lazy like that)
• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 egg white (I didn't really want a bunch of leftover yolks, I just omitted this)
• 1/2 cup reduced fat sour cream (we used Greek yogurt)

Cream cheese mixture:

• 1 package (8 ounces) reduced fat cream cheese (as always, we went with Neufchatel)
• 1/3 cup sugar
• 1 egg white (didn't feel like separating eggs, we just used another entire egg)
• 1 tablespoon vanilla extract
• 1 cup (6 ounces) miniature semi-sweet chocolate chips

Directions

1. In a small saucepan, combine water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Allow to cool.
2. In a large mixing bowl, combine the flour, brown sugar, baking soda and salt. Add egg, egg white (if using) and sour cream. Beat on low speed until just combined (I used the Kitchenaid, any electric mixer will do. You can do it by hand if you're feeling particularly industrious). Stir in chocolate mixture until smooth.
3. In another mixing bowl, beat cream cheese, sugar, egg white (or just egg if you're hardcore like me) and vanilla; set aside.
4. Spread chocolate batter into a 15"x10"x1" baking pan coated with non-stick cooking spray. Drop the cream cheese mixture by tablespoonfuls (that doesn't sound right. Tablespoonsful? This is going to bother me) over batter. Cut through batter with a knife to swirl (Protip: read the recipe all the way through. I generally do not. Which is why I ended with a nice layer of cream cheese right across the top of the cake. It still tasted good, though). Sprinkle with chocolate chips.
5. Bake at 375F for 20-25 minutes (we went 25 minutes) or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Good times!

Slow Cooker Cream Cheese Potato Soup

     With winter around the corner, the slow cookers are seeing regular use. One of our standards is a soup for the week, the heartier, the better. We found this recipe in a cookbook we keep forgetting we own: Fix It and Forget It Lightly. This book is a treasure trove of healthier options for the slow cooker. We went with the Cream Cheese Potato Soup. It is a rich and satisfying soup, and with the substitution of neufchatel for cream cheese, fairly low in fat. As always, changes and notes are in blue.

Slow Cooker Cream Cheese Potato Soup
via Fix It and Forget It Lightly

Ingredients

• 3 cups water
• 1 cup ham, diced
• 5 medium-sized potatoes, diced fine
• 8 ounce package fat free cream cheese, cubed (as always, we used Neufchatel)
• Half an onion, chopped
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dill weed
• 1 tablespoon Old Taylor Street Cheese Sprinkle from The Spice House

Directions

1. Combine all ingredients in slow cooker
2. Cover. Cook on high for 3-4 hours, stirring occasionally, until potatoes are as soft as you like them.
3. Turn to low until ready to serve (We turned ours to warm. YEAH! WHAT NOW?)

Good times!

Pumpkin Cheesebread Muffins

     Once again I have dug into the abyss of Allrecipes. This time it was to find a use for half a can of pumpkin that was in the fridge and threatening to go off. The recipe I found was listed as Pumpkin Cheesebread II: The Reckoning. This Time, It's Personal. Okay, maybe the last part wasn't on there, but it should have been. If you're slapping Roman numerals on your recipe, it needs to have a tagline attached. Just wait until I redo my Shoofly Pie recipe. It's going to be amazing.

"Yippie-Pie-Yay, Motherf****r."

     Anyway, this recipe has you making it in loaf pans. We decided it would be far more amusing and time consuming to do them as muffins. They took just as long to cook as the loaf time, so it's all coming down to a matter of which you prefer. As always, notes and changes are in blue.

Pumpkin Cheesebread Muffins
via Allrecipes

Ingredients

• 1 8-ounce package of cream cheese, softened (we used neufchatel to keep the fat down)
• 2 cups white sugar
• 1-2/3 cups plus 1 tablespoon all-purpose flour
• 3 eggs
• 1 tablespoon orange zest (we didn't feel like zesting an orange so we used 1 scant tablespoon of dried orange peel from a jar)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground clove (I always worry clove will overpower a recipe; we used 1/2 scant teaspoon)
• 1/2 teaspoon pumpkin pie spice
• 1 cup pumpkin puree (I'm hoping that's the same thing that's in the can, because that's what I used)
• 1/2 cup vegetable oil
• 1 cup chopped pecans (optional) (omitted)

Directions

1. Preheat oven to 325F. Lightly grease two 8x4 inch loaf pans (we decided, based on a suggestion in the comments to make these in muffin tins.)
2. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth (this could have been done by hand but we let the Kitchenaid take care of it), set aside.
3. In another bowl, sift together remaining 1-2/3 cups flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside.
4. Place pumpkin, vegetable oil, remaining 2 eggs, and remaining 1-1/2 cups sugar in a large bowl; beat well (yes, you're going to have bowls all over the counter. Take a few extra out and just scatter them about the kitchen to complete the scene). Stir pumpkin mixture into flour mixture until just combined. Fold in pecans (if using). 
5. Pour half the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer, then pour on remaining batter (if you're doing muffins, you're going to have to eyeball measuring out the batter and cheese. I ended up with a lot of leftover cheese. I just saved it to use as a spread on pumpkin bread I made last week. Don't overfill when making the muffins or they're going to come up over the top and spread about in an alarming fashion. Be on the safe side and put a drip pan on the next rack down to catch any spillover)

   

   Next time I make these as muffins, less batter and more filling.

6. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (we cooked ours according to the suggested muffin time, which was 25 minutes. No dice. We kept adding time in 5-7 minute intervals and ended up needing about an hour. As always, keep an eye on them; cooking time will vary). Cool bread in pans for 10 minutes before removing to wire rack to cool completely. 

Good times!

White Chicken Enchiladas

     For as many times as I turn to Taste of Home Every Day Light Meals, the publishers should probably start giving me some sort of endorsement deal. Seriously. I'd take a couple of bucks for talking up a product I like. I'm not proud. Anyways, I keep going back to this book because you can't argue with success. Today's recipe has become one of our favorites when it's time to cook Mexican-style. It speaks volumes for this recipe that I will make almost no changes to this recipe. Fair warning, this is moderately labor intensive. It's worth it, though. As always, notes are in blue. With no further delay, I present today's recipe:

White Chicken Enchiladas
via Taste of Home Everyday Meals

Ingredients

• 12 white or yellow corn tortillas (6 inches) (we used flour instead. If you use flour, you're going to need to eat them in a couple of days or they get super soggy)
• 4 ounces reduced-fat cream cheese (ALDI makes a great Neufchatel cheese I use whenever reduced-fat cream cheese is called for)
• 1 tablespoon plus 1 cup fat-free milk, divided (I used 2%)
• 1 teaspoon ground cumin
• 4 cups cubed cooked chicken breast
• 1/2 cup chopped green onions
• 1/2 cup chopped sweet red pepper
• 1 can (10.75 ounce reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) fat-free sour cream
• 2 jalapeno peppers, seeded and chopped (If you want more heat, leave the seeds in)
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded reduced-fat cheddar cheese

Directions

1. Wrap tortillas in foil. Bake at 350F for 10 minutes or until softened (I have never, ever done this step. I have yet to suffer a broken tortilla)
2. In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. (Let the cream cheese soften up or it's going to take forever to get smooth) Stir in chicken. 
3. In a nonstick skillet coated with cooking spray (I went ahead and used a bit of olive oil. I refuse to live in fear). Sautee onion and red pepper until softened. Stir into chicken mixture.
4. In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons of this mixture into the chicken mixture.

   

   You should end up with two bowls. The one on the right is the enchilada filling,
   the one on the left is the enchilada topping. Keep that straight. If you do this wrong
   you'll destroy all life as we know it.

5. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up (the tortilla, not you. You'll be hard pressed to get much done laying on the floor like a pillbug)
6. Place rolled tortillas seam side down in a 13"x9"x2" baking dish coated with nonstick cooking spray. Top with remaining soup mixture. Cover with foil and bake at 350F for 30 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Good times!