Chicken California Recipe

I have come across so many recipes lately that I have been wanting to share with everyone! I have decided that this is where I will share them with you. I think everyone should share recipes that they love as well! We could all use more ideas on what to make for dinner, right?

I have been loving every minute of my new kitchen. I love cooking and I told Clint the other night that maybe I shouldn't have set the bar so high with me cooking almost every night for the past five months! lol I have spoiled him pretty good! Lucky guy. It's really helped us on not going out to eat so much for dinner or lunches. We actually very rarely go out to eat anymore. We still like our sushi nights every couple of months. We do have those rare nights where I pretty much refuse to cook and we head to Arctic Circle or Del Taco for a quick dinner. I think that it helps that we aren't near civilization anymore so we shop and eat out less. haha..

Although I am not the most healthy cook, I think it's still more healthy than going out to eat and getting all those sneaky ingredients mixed in our food. Right???

Our latest and most favorite is Chicken California. You can add in different vegetables and change it up each time and it's so simple to make. I definitely recommend it. I made it for mom and dad and they both really liked it as well. My favorite way to make them is with my "special" sautéed mushrooms and onions. Sauté your mushrooms with butter, soy sauce and brown sugar and you will get such a wonderful flavor. Ignore the fact that they aren't very healthy anymore and just enjoy them!

If you try the recipe, let me know how you made them. I'm always interested in different ideas. A co-worker tried it and she said she cooked her chicken in chicken broth and when the chicken was cooked, she threw in broccoli and onions and let it simmer for a minute then put it in the tortillas. I think that sounds really good too!

CHICKEN CALIFORNIA

4 TBS. BUTTER ¼-½ CUP VEGETABLES (ASPARAGUS, MUSHROOMS, ONIONS, BROCCOLI, ETC.)

4 TBS. FLOUR 2 CUPS CHICKEN, COOKED & SHREDDED

½ TSP. SALT 2 CUPS GRATED CHEESE

¼ TSP. PEPPER 8-12 FLOUR TORTILLAS

2 CUPS MILK 2 TBS. PARSLEY

PREHEAT OVEN TO 350*

MEASURE FLOUR, SALT & PEPPER IN TO SMALL BOWL. MELT BUTTER IN SAUCEPAN OVER LOW HEAT. ADD FLOUR MIXTURE; WHISK UNTIL MIXED WELL. COOK OVER LOW HEAT; STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. SLOWLY STIR IN MILK, WHISKING CONSTANTLY AND HEAT TO BOILING. CONTINUE STIRRING UNTIL SMOOTH AND THICKENED. PUT A SPOONFUL EACH OF CHICKEN, SAUCE, CHEESE AND VEGETABLE IN TORTILLA, THEN ROLL UP ENCHILADA STYLE. LAY SIDE BY SIDE IN 9X13 PAN. SPREAD REMAINING SAUCE OVER TOP AND SPRINKLE WITH CHEESE AND PARSLEY.

BAKE UNCOVERED 20-25 MINUTES.