Cheddar Jack Enchiladas

Cheddar Jack Enchiladas

  •  4 chicken breasts
  • 2 cans Cream of Chicken Soup
  • 1 pint sour cream
  • 1 small can sliced olives
  • ½ lb Cheddar cheese
  • ½ lb Jack cheese
  • A small can diced green chiles
  • 1 pkg flour tortillas – 10-12 count
  • Milk

Directions:

Cook chicken breasts, cool enough to handle and chop in pieces.  (You also could use leftover turkey or chicken, or a rotisserie chicken pulled off the bones and cut in pieces.)  Combine 1 can soup, ½ of the sour cream, ½ a soup can of milk, green chiles, olives, a handful of the combined cheeses, and chicken.  Fill tortillas, roll and place in PAM sprayed baking dish.  Mix 2nd can of soup, rest of sour cream, ½ a soup can of milk, and half of remaining cheese.  Spoon over rolled tortillas, sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly.  If you want the enchiladas soft, cover while baking.

This freezes well.  Just prepare and don’t bake.  Double wrap top with Saran wrap first and then foil second.  Thaw and bake 30-40 minutes until hot and bubbly.  Take out of freezer around noon to bake that night.

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Monterey Jack Chicken Enchiladas

“The most important thing is to enjoy your life—to be happy—it’s all that matters.” –Audrey Hepburn

 

Monterey Jack Chicken Enchiladas

  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
  1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
    2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
    3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
    4. Stir in sour cream and chilies but do not allow mixture to boil.
    5. Pour over enchiladas and top with remaining cheese.
    6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Ground Beef Enchiladas

Ground Beef Enchiladas

Ingredients:

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 cups Taco Bell Thick ‘N Chunky Salsa
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1/4 cup Kraft Zesty Italian Dressing
  • 2 tablespoons Taco Bell Seasoning Mix
  • 6 (8 inch) flour tortillas
  • 1 cup Sour Cream
  • 1 (8 ounce) package Mexican Style Shredded Four Cheese
  • LaVictoria’s red mild taco sauce

Preheat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

Cover bottom of baking dish with mild taco sauce.  Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese.   Sprinkle with LaVictoria’s red mild taco sauce.  Repeat all layers. Cover with foil.

Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted.  Let stand 5 minutes before cutting to serve.

Chicken Enchilada Casserole Recipes

 

 

 

 

 

 

 

 

 

 

Chicken Enchilada Casserole 

Ingredients

  • 4 chicken breasts, cooked and shredded
  • 9 10-inch white flour tortillas
  • 1 28-oz can green enchilada sauce
  • 1 4-oz can roasted diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1 8-oz container sour cream
  • Cilantro

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 8×11″ baking dish.
  2. Pour ¼ of the enchilada sauce on the bottom of the baking dish.
  3. Rip up 3 tortillas and cover the enchilada sauce layer. Top with half the chicken, ⅔ cup of cheese, ½ cup sour cream, and another fourth of the enchilada sauce. Repeat.
  4. Top the last layer of tortillas with the last of the enchilada sauce and the last ⅔ cup of cheese.
  5. Cover and bake for 45 minutes.

Serve it with chopped up cilantro.

Cranberry Chicken

Cranberry Chicken

Ingredients

  • 6 skinless, boneless chicken breasts
  • 1 package dry onion soup mix
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 cup French dressing or Russian dressing

Directions

  1. Place the chicken breasts in a glass baking dish.
  2. Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap and refrigerate overnight or 8 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove the plastic wrap from the baking dish, and cover the baking dish with  aluminum foil.
  5. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

You can freeze it for later.  Put all the ingredients in a gallon freezer Ziploc bag.  Close it and then mash all the ingredients with your hand to mix it.  Thaw in fridge and then dump the contents into your crock pot and cook 3 hours on high or 6 hours on low.

 

Million Dollar Spaghetti

Million Dollar Spaghetti
Ingredients
  • 1 16 oz package spaghetti
  • 1/2 lb. ground beef
  • 1/2 lb. ground Italian sausage
  • Salt and pepper to taste
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 24 oz. jar marinara sauce
  • 3 Tablespoons butter
  • 8 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 cup cottage cheese
  • 2 cups shredded Mozzarella cheese
  • 2/3 cup shredded Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
  3. Add onions and garlic and cook for a few minutes until onion is translucent. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
  4. Cook Spaghetti according to package instructions, just until “al dente”. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9×13’’ pan.
  5. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and Parmesan cheese. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and place tinfoil over it so cheese does not burn.
  6. Wait about 10-15 minutes before cutting and serving.

Yellowstone Trip Slow Cooker Creamy White Chicken Chili

 

 

Slow Cooker Creamy White Chicken Chili

Emilie served this delicious chili to all of us when we visited Yellowstone.

PREP TIME: 5 MINUTES, 
COOK TIME: 8 HOURS
SERVES 6

INGREDIENTS

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles
  • 1 15 oz can whole kernel corn,drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPING IDEAS:

  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey Jack or Mexican cheese
INSTRUCTIONS
  1. Lay chicken breasts on the bottom of your slow cooker.  Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  2. Add the diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

  6. Stir well and serve with desired toppings.

 

Cajun Chicken Fettucine Alfredo

Cajun Chicken Fettucine Alfredo

This is what we made for Father’s day dinner.  Everyone loved it!  Even grandpa, who is a roast beef and potatoes man went back for seconds.

Original site source:  http://comfortablydomestic.com/2011/03/cajun-chicken-alfredo/

Ingredients

  • 4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
  • 1 1/2 Tbs. Cajun blackening spice (I found it in the grocery store spice aisle)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • 1/4 C. dry white wine (I used chicken broth)
  • 1 1/2 C. heavy cream (or half-and-half)
  • 1 1/2 C. good quality, freshly grated Italian cheeses (I found a blend of Asiago, Parmesan, and Fontina at the grocery store)
  • 3 oz. herbed goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound fettuccine, cooked
  • Pinch of ground nutmeg, for garnish
  • Chopped parsley, for garnish

Instructions

1. Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.

2.     Preheat oven to 350 degrees F.

3.     Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.

4.     Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

5.     Meanwhile, cook the pasta according to package directions and begin cooking the sauce.

For the Sauce

If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.

1. Pour the chicken broth into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

2. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

3. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

4.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

5.  Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

Zucchini and Ground Beef Casserole

ZUCCHINI AND GROUND BEEF CASSEROLE

Ingredients

6 c. sliced zucchini
1/4 c. chopped onion
1 lb. ground beef
1 tbsp. butter
1 pkg. Stove Top stuffing mix
1 1/2 c. water
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots

Cook zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.Prepare stuffing mix according to package directions, using 1 1/2 cups water. Combine soup and sour cream in bowl. Add zucchini, ground beef and carrots. Spoon half the stuffing into greased 9×13 inch baking pan. Layer ground beef mixture and remaining stuffing on top. Bake at 350 for 40-50 minutes or until golden brown.

Roasted Mushroom Beef Stroganoff

I got this delicious recipe from my friend Shauna.

Ingredients
  • For the Beef
  • 2 tablespoons olive oil
  • 1 pound chuck roast, cut into chunks
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Water or beef stock
  • For the Stroganoff
  • 1 pound cremini mushrooms, thickly sliced or quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small shallot, sliced
  • 2 cloves garlic, sliced
  • ½ cup heavy cream
  • 1 cup braising liquid
  • Kosher salt and freshly ground pepper to taste
  • 8 ounces pappardelle pasta
  • ½ cup créme fraiche
  • ¼ cup fresh chives, chopped
Instructions
  1. To Prepare the Beef
  2. Preheat the oven to 325 degrees F.
  3. Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
  4. When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
  5. To Prepare the Stroganoff
  6. Preheat the oven to 375 degrees F.
  7. Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
  8. In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
  9. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
  10. Serve with a dollop of créme fraiche and fresh chives.