Creamy Green Chile Chicken Enchiladas

Let me introduce you to our families new Favorite Chicken Enchilada.
These Creamy Green Chile Chicken Enchiladas are so SO good.
I still really love the Honey Lime Enchiladas found here.
I have made these enchiladas several times now and every time my boys say that it was the best meal ever!
Serve with a green salad, tortilla chips and fresh salsa.

Creamy Green Chile Chicken Enchiladas

Serves 4-6

What you Need:

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

How To Make:

1. Preheat oven to 375 degrees.

2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Source: Mels Kitchen Cafe

Creamy Chicken and Rice Casserole

This has become one of our favorite casseroles.
When I had my second son, a sweet neighbor brought us this casserole.
After my family raved about it, I had to ask this neighbor for her recipe.
We have made it countless times since.
This casserole used to last us two meals,
but now that my boys are older and eat more then me it last us one meal.
I like to serve this with a fresh green salad and rolls.

Creamy Chicken and Rice Casserole

What you need:

-1, 6.9 oz. package of Chicken Flavored Rice-a-Roni with chicken broth and herbs
-1 tbsp butter
-2 1/4 cups hot water
-1 1/2 lbs skinless, boneless chicken breasts cut into bite size pieces
-1 cup sliced mushrooms
-1/2 tsp garlic powder
-3/4 cup sour cream
-1/4 tsp black pepper
-1 can lowfat cream of mushroom soup
-1 cup partly steamed broccoli

Topping:
-1 tbsp butter
-1/2 tsp poppy seeds
-1/4 cup crushed multigrain crackers (such as Ritz)

How To Make:

1. Cook Rice-a-Roni in a non-stick skillet according to package directions using 1 tbsp of butter and 2 1/4 cups of hat water. After cooked remove from Skillet and set aside. Wipe Skillet.

2. Coat skillet with cooking spray, place over high heat until hot. Add chicken and cook until just about done, then add the mushrooms and garlic powder. Saute until chicken and mushrooms are cooked.

3. In a large bowl combine the cooked rice, cooked chicken mixture, sour cream, cream of chicken soup, barely steamed broccoli, and black pepper.

4. Prepare a 2 qt casserole dish with non-stick cooking spray, then spoon the mixture into the dish.

5. For the topping combine cracker crumbs, melted butter, and poppy seeds. sprinkle over top.

6. Bake at 350 degrees for 35 minutes, uncovered.

enjoy!

Shepherd's Pie

In the fall I like to make more 'comfort food' dinners.
Something about the cool crisp air, I want warm and comforting meals to serve my family.
Shepherd's pie is a perfect comfort food along side a fresh green salad and bread.
This is my favorite Shepherds pie recipe!
The recipe has a few steps, but it does not take to long to put together. This recipe makes enough for our family of 4 to have leftovers the night night.
Enjoy!



Shepherd's Pie

What you need:

For Mashed Potatoes:

2 1/2 lbs peeled diced potatoes

3 Tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1 Cup milk

______

For Beef Mixture:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 Tablespoon fresh minced garlic

1 lb ground beef or ground Turkey

1/4 teaspoon salt

1/4 teaspoon pepper

2 Cups green beans

_______

For Beef Sauce:

3 Tablespoons butter

3 Tablespoons all purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

1 Cup chicken broth

_____

Topping:

1 Cup shredded cheddar cheese

How to make:

1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.

2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.

3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.

8 servings

Shrimp, Feta and Fresh Herb Mac and Cheese

My oldest son Loves Shrimp and pasta, and is always asking for it.
When I can across this recipe, I knew that it would be a hit at our house. It sure was! Everyone had seconds and my oldest son had thirds.
The original recipe calls for Gruyere cheese, I ended up using shredded Provolone cheese instead. You can also substitute Gruyere cheese for Swiss cheese.
This dish was very flavorful and a perfect Spring or Summer meal. I served it with a green salad, sliced strawberries, fresh french bread, and Lemonade.



Shrimp, Feta and Fresh Herb Mac and Cheese

Ingredients:
1 lb. pasta shapes
1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired)
7 oz. feta cheese, crumbled and divided
Zest of 1 lemon, divided
½ cup Panko breadcrumbs
2 tbsp. fresh parsley, chopped, divided
5 tbsp. butter, divided
4 tbsp. all-purpose flour
3 cups milk
2 tbsp. fresh dill, chopped
8 oz. Gruyere or Provolone, or Swiss cheese, shredded (about 2 cups)
½ tsp. kosher salt
½ tsp. ground black pepper

Directions:
1. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions. Drain well; set aside. Add the raw shrimp to the warm pasta and toss together. The heat from the pasta will partially cook the shrimp.

2. Meanwhile, preheat the oven to 400˚ F.

3. For the Crumb Topping: In a small bowl, combine a handful of the feta, a pinch of the lemon zest, the panko, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted. Toss with a fork to combine; set aside.

4. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Once the butter is melted, whisk in the flour to form a paste. Cook 1-2 minutes, whisking constantly, until light golden brown. Whisk in the milk. Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes. As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, 2 cups of shredded cheese, remaining parsley, remaining lemon zest, dill, salt and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

5. Transfer the mixture to a 2½-3 quart baking dish. Sprinkle the breadcrumb-feta mixture evenly over the top. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from the oven and let cool 5-10 minutes before serving.

Enjoy!

Source: adapted from Annie"s Eats

Quick Turkey Enchiladas

These Enchiladas are So GOOD!
My whole family (even my little boys) loved them.
I love that you add cheese to the meat mixture, when the cheese melts in the skillet it binds the Turkey together and makes for a great filling.
This is very easy to make and cooks very quickly. I love a quick GOOD meal!
I hope you enjoy them as much as we do.



Quick Turkey Enchiladas
adapted from America's Test Kitchen

-1 Tablespoon Olive Oil
-1 onion, chopped
-2 garlic cloves, chopped
-1 pound ground turkey
-3 cups of shredded Monterey Jack cheese
-2 10 ounce cans of Red enchilada suace
-1 small can of diced green chilies
-1/2 cup fresh cilantro
Salt and pepper
-10 (6 inch) corn tortillas

1. Preheat oven to 400 degrees. Grease a 9 by 13 pan with Pam spray.

2. Heat oil in a skillet over high heat. Cook onion until lightly browned, add garlic and cook for about 30 seconds more. Stir in turkey and cook until no longer pink. Add 2 cups of the cheese, 1/2 cup enchilada sauce, green chilies, cilantro, season with salt and pepper to cooked turkey. Heat together on medium heat until all combined.

3. Stack Tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. In the middle of each tortilla put about 1/4 cup of the meat mixture then roll tightly. Place seam-side down in pan. After all are rolled, cover with remaining Enchilada sauce and the 1 cup of cheese.

4. Cover with foil and cook for 10 minutes. Remove foil, and cook another 5 minutes.

Enjoy!

Chicken Noodle Casserole

If you like chicken, egg noodles, and casseroles. . .
you will love this recipe.
This is one of our families all-time Favorite casseroles.
It makes enough for our family of four to have leftovers the next night.
Serve with a fresh green salad and some bread and you have a yummy dinner. :-)


CHICKEN NOODLE CASSEROLE

You need:

4 chicken breasts, cooked (boiled) & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
3 Tbsp. Butter
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (NOT cubed, I prefer Peppridge Farm brand)
egg noodles (about 12 oz. dry)


1. Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package.

2. In a saucepan, saute onion and green pepper in butter. Make a white sauce of 3 Tbsp. butter, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken soup, pimentos, mushrooms and chicken. Combine this with the noodles.

3. Place in casserole pan and sprinkle with stuffing mix. Dot with butter. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Enjoy!

Mom's Divine Chicken Divan (or turkey)

This is one of our families favorite casseroles.
This recipe originates from my mom,
I only added the breadcrumb mixture for the top.
A great meal for a weeknight or a yummy way to use up that leftover turkey from the holidays.



Mom’s Divine Chicken Divan

1 pkg. frozen broccoli pieces OR 2-3 cups of chopped fresh broccoli
3-4 cooked chicken breasts, shredded OR 3 cups of leftover Turkey, shredded
1 can cream of chicken soup
1/2 C. mayonnaise
1-2 T. lemon juice
1 C. bread crumbs (yummy with Italian flavored)
2 T. butter
1 1/2 C. grated mild cheddar cheese

Layer broccoli in a casserole dish and semi cook in the microwave.
Layer cooked & shredded chicken on top of broccoli.
Mix soup, mayo & lemon juice in a seperate bowl, then spread over chicken.
Sprinkle cheese on top.
In a small bowl melt butter in the microwave and mix with breadcrumbs. Spread bread crumb mixture over all.
Bake at 350 degrees for about 1 hour.
Serve on top of steamed rice.

Baked Manicotti

I love Manicotti!
I have tried many recipes that were good, but let me tell you. . .
this is BY FAR the BEST Manicotti that I have ever made.
It does have a few steps and took me about 45 minutes to put together, but it was so worth it.
I love that this recipe uses the NO-BOIL lasagna noodles to roll up the cheese. It is so much easier than trying to stuff the cheese into the Manicotti tube noodles. I also think that it adds great texture and tastes so good.
This recipe makes enough for our family of four to have it for two meals.



Baked Manicotti
adapted from: My Kitchen Cafe

*Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
1 18 -ounce tomato sauce
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil OR Shirley J Pizza and Pasta Seasoning

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (use the Barilla brand)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, tomato sauce, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

ENJOY!

Macaroni Grill- Penne Rustica

Can't find or afford a babysitter on the weekends?
Well, you can still have a great meal with out spending the money to go out.
This dish is a Copy-Cat version from The Macaroni Grill.
I just made this the other day for a sweet girl from my church, who just had a baby.
It was a perfect meal to share since it makes enough for 2 pans.
You could also make the 2 pans, eat one then freeze the other for another night.
OR, you can half the recipe and make enough for one pan.
We had this pasta dish with a green salad and Italian bread.
My family loved this meal, there was not a noodle left in the pan.
Enjoy!

Macaroni Grill - Penne Rustica
adapted from: your homebased mom

Ingredients:
-8 to 10 grilled chicken breasts (marinate in 1/3 cup olive oil and 1 tbsp garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon (cooked and cut into pieces)
2 boxes penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
6 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: two 9×13 casserole dishes.
Preparation Time: More than an hour

Simple and Meaty Skillet Lasagna

This is for sure an easy way to make Lasagna!
It is easy, quick, and very VERY good.
Skillet meals are nice because you only use one pan, only one pan to wash is such a great thing.
I served this with a green salad and Garlic bread.
This Recipe made enough for our family of four to have it for two meals, I love leftovers.

Simple and Meaty Skillet Lasagna
adapted from My Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice - just flavor!)
1 Tablespoon dried basil
1/2 Tablespoon dried oregano
(you can substitute 1 1/2 Tablespoons of Shirley J Italian seasoning for the basil and oregano)
2 Tablespoons of sugar
1 1/2 pound ground beef (I used 85% lean)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

1. Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.

2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

3. Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil, oregano, and sugar. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

4. Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Chicken Pot Pie

I found it!
The BEST Chicken Pot Pie Recipe.
I have tried a few recipes for Pot Pie, but this one is a keeper.
This is a recipe from my sweet friend Michelle. I did change it a little bit, and it turned out perfect.

Chicken Pot Pie
adapted from Michelle Y.

-1/3 cup butter
-1/4 cup chopped onion
-2 cups chopped carrots
-1 cup chopped celery
-1/3 cup flour
-1/2 tsp. salt
-1/4 tsp. pepper
-1 can chicken broth (OR 2 cups made Shirley J Chicken Bouillon )
-1 chicken bullion cube (OR 1 tsp of Shirley J Chicken Bouillon)
-2/3 cup milk
-3 cups cooked, cubed chicken (3-4 chicken breasts)
-2 cups frozen green beans
-2 cups frozen corn
-2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, carrots, and celery. Saute for about 5 minutes.

2. Mix in flour and slowly add broth, bullion, milk, and cook until thick.

2. Add salt and pepper, cooked chicken, and frozen veggies to the mixture, and pour into pie plate lined with one crust.

3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil

4. Bake at 400 until golden brown....about 45-60 minutes.

5. Let sit for 10 -15 minutes before serving.

Enjoy!

Cheesy Broccoli with Chicken and Rice Casserole

This has got to be one of the BEST casseroles ever!
What I love about it is. . .
it has NO processed 'cream of soup' in it, that makes the dish taste so much better.
This dish makes a lot so I will usually make this dish when taking dinner over to a friends who just had a baby or is sick etc.. . . In that case I will cook it in two pans.
This dish also makes for great leftovers if you have no friends in need of a meal. :-)

Cheesy Broccoli with Chicken and Rice Casserole
adapted from My Kitchen Cafe

Serves 8-10

Bread Crumbs:
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced

2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
4-5 Cooked and shredded chicken Breasts
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

1. Heat the oven to 400 degrees. Grease a 9X13-inch baking dish.

2. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

3. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored.

4. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes.

5. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan, broccoli florets, and cooked chicken.

6. Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.