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Mission Organization: Week 14 - My Bathroom Countertop

My mission this week was to reorganize my bathroom countertop. I can get it cluttered up in a hurry. I love cosmetics and "beauty" products, so I have far too many items that end up hanging out on top of the bathroom counter. I found my inspiration for my reorganization at Blissfully Domestic, where The Nester had used several of her large collection of kitchen items to help organize in the bathroom.




These two photos show my countertop as it was before my mission this week.

This plate rack is the kitchen piece that I wanted to re-purpose and incorporate to help with the organization. I considered using glass plates that I already had, but I found these metal bowls at Walmart and decided to use them because they would hold so much more that a flat plate.

I filled one bowl with creams and lotions, another with cosmetics, and the third with nail polish and manicure supplies.

I think this is a good use for the old plate rack that I haven't used in several years. It will keep some of those often used items handy and in sight, but they will be off the countertop. Clean up will be easy because it can be picked up with one hand to wipe underneath. Now if I would just get inspired to organize the drawers and cabinets underneath the countertop!




My mission this week was to reorganize my bathroom countertop. I can get it cluttered up in a hurry. I love cosmetics and "beauty" products, so I have far too many items that end up hanging out on top of the bathroom counter. I found my inspiration for my reorganization at Blissfully Domestic, where The Nester had used several of her large collection of kitchen items to help organize in the bathroom.




These two photos show my countertop as it was before my mission this week.

This plate rack is the kitchen piece that I wanted to re-purpose and incorporate to help with the organization. I considered using glass plates that I already had, but I found these metal bowls at Walmart and decided to use them because they would hold so much more that a flat plate.

I filled one bowl with creams and lotions, another with cosmetics, and the third with nail polish and manicure supplies.

I think this is a good use for the old plate rack that I haven't used in several years. It will keep some of those often used items handy and in sight, but they will be off the countertop. Clean up will be easy because it can be picked up with one hand to wipe underneath. Now if I would just get inspired to organize the drawers and cabinets underneath the countertop!




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Paradise Cheesecake

I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




I'm sharing this recipe because it is so good everyone should have a chance to try it! I have not made another cheesecake that is put together quite like this one - it's a no bake version - but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait!








Paradise Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs (about 44 cookies)
1 cup flaked coconut
1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake
2 envelopes unflavored gelatin
3/4 cup sugar, divided
1 (6 ounce) can pineapple juice
3 eggs, separated
3 (8 ounce) packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)
1/4 teaspoon coconut extract

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping 
1 (20 ounce) can crushed pineapple, undrained
2 tablespoons sugar
1 tablespoon cornstarch
In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.


The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake!



Cool the cheesecake mixture quickly by stirring over a bowl of ice water.


Fold the stiffly beaten egg whites into the cream cheese mixture.


Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.



When ready to serve, remove the springform pan,




then spoon on the pineapple topping.




This cheesecake is such a tropical tasting delight!




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Asian Honey BBQ Tilapia



Do you need a new way to cook and serve fish? This Asian-inspired dish will give any white fish a new twist, and will wake up your taste buds. The list of ingredients seems long, but it comes together quickly, and fish doesn't take long to cook, so you can have dinner on the table in a half hour or less.

This recipe calls for tilapia, but any firmish white fish will work; in this case, I used Alaskan Pollock with great results. Buy what's on sale and what you like!

Start by assembling the sauce. In a medium bowl or large measuring cup, combine the soy sauce, honey, onion, hoisin sauce,



lime juice, wine, jalapenos,



ginger, garlic, pineapple



and cornstarch.



Place the fish in a baking dish and top with the sauce!



That's all there is to it! Bake for about 12 minutes or until fish is opaque and flakes easily with a fork. I like this served with stir fried green veggies, like snap peas. What a great-tasting, and great-looking combination!



One year ago: Bistro Mac & Cheese
Two years ago: Hearty Wild Rice Soup

Find more great ideas at Cast Party Wednesday, Hearth and Soul, What's Cooking Wednesday, These Chicks Cooked, Recipe Roundup, It's a Keeper, Full Plate Thursday, Bake with Bizzy, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food.

Asian Honey BBQ Tilapia

1 - 8 oz. can crushed pineapple, drained
1/3 cup finely chopped onion
1/4 cup honey
3 Tbsp. soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. lime juice
2 Tbsp. white wine or pineapple juice
2 tsp. grated peeled fresh ginger
1 1/2 tsp. cornstarch
1 jalapeno chile, finely chopped
1 garlic clove, chopped
4 tilapia or other white fish fillets, about 6 oz. each

In medium bowl, combine all ingredients except fish; stir until well combined.

In a 9x13 baking dish, arrange fish fillets in a single layer. Spoon sauce over fillets. Roast at 425 for 12 minutes or until fish is opaque throughout. Serve fish topped with sauce. Makes 4 servings.


Do you need a new way to cook and serve fish? This Asian-inspired dish will give any white fish a new twist, and will wake up your taste buds. The list of ingredients seems long, but it comes together quickly, and fish doesn't take long to cook, so you can have dinner on the table in a half hour or less.

This recipe calls for tilapia, but any firmish white fish will work; in this case, I used Alaskan Pollock with great results. Buy what's on sale and what you like!

Start by assembling the sauce. In a medium bowl or large measuring cup, combine the soy sauce, honey, onion, hoisin sauce,



lime juice, wine, jalapenos,



ginger, garlic, pineapple



and cornstarch.



Place the fish in a baking dish and top with the sauce!



That's all there is to it! Bake for about 12 minutes or until fish is opaque and flakes easily with a fork. I like this served with stir fried green veggies, like snap peas. What a great-tasting, and great-looking combination!



One year ago: Bistro Mac & Cheese
Two years ago: Hearty Wild Rice Soup

Find more great ideas at Cast Party Wednesday, Hearth and Soul, What's Cooking Wednesday, These Chicks Cooked, Recipe Roundup, It's a Keeper, Full Plate Thursday, Bake with Bizzy, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food.

Asian Honey BBQ Tilapia

1 - 8 oz. can crushed pineapple, drained
1/3 cup finely chopped onion
1/4 cup honey
3 Tbsp. soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. lime juice
2 Tbsp. white wine or pineapple juice
2 tsp. grated peeled fresh ginger
1 1/2 tsp. cornstarch
1 jalapeno chile, finely chopped
1 garlic clove, chopped
4 tilapia or other white fish fillets, about 6 oz. each

In medium bowl, combine all ingredients except fish; stir until well combined.

In a 9x13 baking dish, arrange fish fillets in a single layer. Spoon sauce over fillets. Roast at 425 for 12 minutes or until fish is opaque throughout. Serve fish topped with sauce. Makes 4 servings.
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Tomato and Cucumber Salad

I have made this salad three times already since I saw it posted at Sjogren's Style last week. I am a regular reader of her blog because we share the same chonic illness, Sjogren's Syndrome, and  Sjogren's Style always has accurate and timely information to help cope with the many effects of the disease. This is a recipe that she posted not only because it is tasty, but because of the anti-inflammatory properties of the tomatoes, cucumbers, and onions.


Print Recipe

Tomato and Cucumber Salad
1 pint cherry or grape tomatoes
1 English cucumber (or two regular cucumbers)
1/2 red onion
Parsley, cilantro, basil, tarragon, or other herb(s) of your choice
Extra virgin olive oil
Salt and pepper
Feta

Cut the tomatoes into halves or quarters. Chop the cucumber and red onion and add to the tomatoes. Chop the herb(s) of choice and add to the mixture. I chose to use only cilantro in my salad because it is what I like. Drizzle with about a teaspoon of olive oil, add salt and pepper to taste; mix well. Top the salad with about a tablespoon of feta, or serve the feta on the side.




The first time I made this salad, I used regular cucumbers and cherry tomatoes. The next two times that I made it I used English cucumbers and grape tomatoes. The salad is wonderful made either way, but I do have a preference for the English cucumbers. This colorful salad is going to be a regular on my menu, thanks Sjogren's Style!



This recipe was shared with:
Momtrends Friday Food
Jam Hands Recipe Sharing Monday
The Sweet Spot Recipe Party
Melt in your mouth Monday
Mrs. Happy Homemaker Makin You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it up Thursday
Miz Helen's Full Plate Thursday
Momnivore's Dilemma Creative Juice Thursday
Newlyweds Recipe Linky
The Shady Porch Rock n Share
I have made this salad three times already since I saw it posted at Sjogren's Style last week. I am a regular reader of her blog because we share the same chonic illness, Sjogren's Syndrome, and  Sjogren's Style always has accurate and timely information to help cope with the many effects of the disease. This is a recipe that she posted not only because it is tasty, but because of the anti-inflammatory properties of the tomatoes, cucumbers, and onions.


Print Recipe

Tomato and Cucumber Salad
1 pint cherry or grape tomatoes
1 English cucumber (or two regular cucumbers)
1/2 red onion
Parsley, cilantro, basil, tarragon, or other herb(s) of your choice
Extra virgin olive oil
Salt and pepper
Feta

Cut the tomatoes into halves or quarters. Chop the cucumber and red onion and add to the tomatoes. Chop the herb(s) of choice and add to the mixture. I chose to use only cilantro in my salad because it is what I like. Drizzle with about a teaspoon of olive oil, add salt and pepper to taste; mix well. Top the salad with about a tablespoon of feta, or serve the feta on the side.




The first time I made this salad, I used regular cucumbers and cherry tomatoes. The next two times that I made it I used English cucumbers and grape tomatoes. The salad is wonderful made either way, but I do have a preference for the English cucumbers. This colorful salad is going to be a regular on my menu, thanks Sjogren's Style!



This recipe was shared with:
Momtrends Friday Food
Jam Hands Recipe Sharing Monday
The Sweet Spot Recipe Party
Melt in your mouth Monday
Mrs. Happy Homemaker Makin You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it up Thursday
Miz Helen's Full Plate Thursday
Momnivore's Dilemma Creative Juice Thursday
Newlyweds Recipe Linky
The Shady Porch Rock n Share
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Building a Birdhouse for a Peep

Easter is less than a week away, and I've noticed scads of homeless peeps around. Kasey at One Girl Talks has the solution, build bird houses for them! I thought this was a great idea, so I decided to build a house for a peep.


To make a peep birdhouse you will need to begin with graham crackers and frosting.

Kasey suggested using candy grass for the nest inside, but I couldn't locate any, so I made do with this candy instead.

My nest is lacking a little in design, but I think it will be comfy.


Once the peep sits on the nest, likely eggs will appear.


The house is completed by adding a roof, and it can be decorated with other candies if desired.



You can see in this picture that my roof is beginning to sag a little. I made one fatal error in my house construction. I used a can of soft cupcake frosting as my "cement" and it never set up. I think a batch of royal icing would have been a much better choice in the house construction business. My peep house lasted just long enough to make an afternoon snack for my grandson! Bye, bye birdie!


Easter is less than a week away, and I've noticed scads of homeless peeps around. Kasey at One Girl Talks has the solution, build bird houses for them! I thought this was a great idea, so I decided to build a house for a peep.


To make a peep birdhouse you will need to begin with graham crackers and frosting.

Kasey suggested using candy grass for the nest inside, but I couldn't locate any, so I made do with this candy instead.

My nest is lacking a little in design, but I think it will be comfy.


Once the peep sits on the nest, likely eggs will appear.


The house is completed by adding a roof, and it can be decorated with other candies if desired.



You can see in this picture that my roof is beginning to sag a little. I made one fatal error in my house construction. I used a can of soft cupcake frosting as my "cement" and it never set up. I think a batch of royal icing would have been a much better choice in the house construction business. My peep house lasted just long enough to make an afternoon snack for my grandson! Bye, bye birdie!


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Ham and Asparagus Casserole



This is another dish that just screams "Spring!" If you might have Easter leftovers, this is a great way to transform ham and asparagus into a new dish.

Start by cooking the egg noodles in a large pot of boiling water for about 7 minutes. Add the asparagus



and cook 1 minute longer, then drain. (If you are using leftover asparagus, don't add it to the pasta; instead add it with the ham later.)

While that cooks, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the chicken broth



and the milk, and whisk well to combine. Now in a large skillet or saucepan, melt the butter over medium heat. Add the onions and cook for about 3 minutes. Add the mushrooms



and cook for an additional 2 minutes. Then give the milk mixture another whisking and add it to the skillet.



Cook and stir for 3-4 minutes or until mixture thickens slightly.



Now add the ham



and the pasta and asparagus to the sauce.



Stir it up to coat all the noodles, then transfer the mixture to a casserole dish. Sprinkle with the breadcrumbs



and the parmesan



and bake for about 10-15 minutes until the topping is golden and the filling is bubbly.



One year ago: Triple Treat Torte
Two years ago: Roasted Vegetable Pizza

Get more inspiration at Mangia Mondays, Menu Mondays, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show.

Ham and Asparagus Casserole

3 3/4 cups uncooked wide egg noodles
2 1/2 cups sliced asparagus (about 1 1/2 inch pieces)
1/4 cup flour
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup chicken broth
1 Tbsp. butter
3/4 cup chopped onion
1 cup chopped fresh mushrooms
1 1/2 cups cubed ham
1/3 cup seasoned Italian bread crumbs (or make your own)
3 Tbsp. grated or shredded Parmesan

Bring a large pot of water to a boil and add the egg noodles. Cook for 7 minutes; add the asparagus and cook for an additional minute. Drain.

Meanwhile, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the milk and broth and whisk well.

In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms and cook for 2 minutes more. Add the milk mixture and cook and stir for 3-4 minutes until mixture thickens slightly.

Then add the ham and pasta mixture to the sauce and stir well to combine. Transfer to a 2-quart casserole dish and sprinkle breadcrumbs and parmesan on top.

Bake at 450 for 10-15 minutes until top is golden and filling is bubbly. Serves 6.


Recipe Source: Adapted from Cooking Light


This is another dish that just screams "Spring!" If you might have Easter leftovers, this is a great way to transform ham and asparagus into a new dish.

Start by cooking the egg noodles in a large pot of boiling water for about 7 minutes. Add the asparagus



and cook 1 minute longer, then drain. (If you are using leftover asparagus, don't add it to the pasta; instead add it with the ham later.)

While that cooks, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the chicken broth



and the milk, and whisk well to combine. Now in a large skillet or saucepan, melt the butter over medium heat. Add the onions and cook for about 3 minutes. Add the mushrooms



and cook for an additional 2 minutes. Then give the milk mixture another whisking and add it to the skillet.



Cook and stir for 3-4 minutes or until mixture thickens slightly.



Now add the ham



and the pasta and asparagus to the sauce.



Stir it up to coat all the noodles, then transfer the mixture to a casserole dish. Sprinkle with the breadcrumbs



and the parmesan



and bake for about 10-15 minutes until the topping is golden and the filling is bubbly.



One year ago: Triple Treat Torte
Two years ago: Roasted Vegetable Pizza

Get more inspiration at Mangia Mondays, Menu Mondays, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show.

Ham and Asparagus Casserole

3 3/4 cups uncooked wide egg noodles
2 1/2 cups sliced asparagus (about 1 1/2 inch pieces)
1/4 cup flour
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup chicken broth
1 Tbsp. butter
3/4 cup chopped onion
1 cup chopped fresh mushrooms
1 1/2 cups cubed ham
1/3 cup seasoned Italian bread crumbs (or make your own)
3 Tbsp. grated or shredded Parmesan

Bring a large pot of water to a boil and add the egg noodles. Cook for 7 minutes; add the asparagus and cook for an additional minute. Drain.

Meanwhile, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the milk and broth and whisk well.

In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms and cook for 2 minutes more. Add the milk mixture and cook and stir for 3-4 minutes until mixture thickens slightly.

Then add the ham and pasta mixture to the sauce and stir well to combine. Transfer to a 2-quart casserole dish and sprinkle breadcrumbs and parmesan on top.

Bake at 450 for 10-15 minutes until top is golden and filling is bubbly. Serves 6.


Recipe Source: Adapted from Cooking Light
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Cream Cheese Chicken Enchiladas

I'm a big fan of enchiladas, but I seldom make them myself.  I saw Erin's version of this recipe at The Spiffy Cookie, and I thought I would try it out and see if it was any match for the restaurant enchiladas that I love. I was very happy with the results, this recipe makes a very tasty dinner!

Cream Cheese Chicken Enchiladas
5 ounces cream cheese, softened
1/4 cup sour cream
1 (10 ounce) can enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded colby & monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup whole kernel corn, drained
1 (4 ounce) can diced green chiles
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
4 green onions, thinly sliced
8 (8-inch) whole wheat tortillas

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch baking dish by spraying with cooking spray. Using an electric mixer, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of shredded cheese. In a separate bowl, toss together the shredded chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the green onions. Add the chicken mixture to the cheese mixture and combine.
Spread about half of the remaining enchilada sauce in the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll it up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining shredded cheese. Bake for 20 - 25 minutes or until  hot and bubbly. Sprinkle with the remaining green onions and serve.


Roll the filled tortillas up and place seam side down in the prepared baking dish. Pour enchilada sauce over the top, then sprinkle with shredded cheese. Bake for 20 - 25 minutes.


Sprinkle with remaining green onions and serve. Delicious!


I'm a big fan of enchiladas, but I seldom make them myself.  I saw Erin's version of this recipe at The Spiffy Cookie, and I thought I would try it out and see if it was any match for the restaurant enchiladas that I love. I was very happy with the results, this recipe makes a very tasty dinner!

Cream Cheese Chicken Enchiladas
5 ounces cream cheese, softened
1/4 cup sour cream
1 (10 ounce) can enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded colby & monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup whole kernel corn, drained
1 (4 ounce) can diced green chiles
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper to taste
4 green onions, thinly sliced
8 (8-inch) whole wheat tortillas

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch baking dish by spraying with cooking spray. Using an electric mixer, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of shredded cheese. In a separate bowl, toss together the shredded chicken, corn, cumin, chili powder, salt, pepper, green chiles, and half of the green onions. Add the chicken mixture to the cheese mixture and combine.
Spread about half of the remaining enchilada sauce in the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll it up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining shredded cheese. Bake for 20 - 25 minutes or until  hot and bubbly. Sprinkle with the remaining green onions and serve.


Roll the filled tortillas up and place seam side down in the prepared baking dish. Pour enchilada sauce over the top, then sprinkle with shredded cheese. Bake for 20 - 25 minutes.


Sprinkle with remaining green onions and serve. Delicious!


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