Hello Enchiladas!!

Enchiladas are that one food that is so easy to whip up quickly and then just serve it with a smile to a hungry family.  I happened to have a can of red enchilada sauce in the pantry and a can of black olives.  So, I decided that enchiladas were on the menu.  But, I was craving a yummy creamy filling…so I had to doctor it and get creative.  Easy peasy with a little cream cheese and shredded Colby jack.

I didn’t want to spend my evening in the kitchen since it was such nice weather.  So, after I put my girls down for a nap, I tossed a few frozen chicken breasts in the crock pot with some cumin, green chilies, and some broth.  Then it was ready to shred come dinner time.

Doesn’t this pan of cheesy goodness look so yummy?!!  It was a very pretty dish to serve.
Creamy Chicken Enchiladas with Red Sauce
1 1/2 lb frozen chicken breasts
1/2 tsp ground red pepper
1 Tbsp cumin
1/4 cup dried chopped onion
1 cup chicken broth
8 oz diced green chillies
4 oz soft cream cheese (I microwave it 20 seconds)
1 1/2 cup shredded Colby Jack cheese, divided
8 corn tortillas
1 can red enchilada sauce
sliced black olives for garnish
1. In a crock pot combine frozen chicken, broth, cumin, red pepper, onion, and green chilies.  Cook on low 6-8 hours or on high 3-4 hours until chicken is done.  Toss warm chicken in kitchen aid mixer to shred.  Use the paddle attachment. 
2. In the mixer bowl, mix in the soft cream cheese and 1 cup of the shredded cheese with the chicken. Mix until well blended with chicken.
3. Roll up chicken mixture in the corn tortillas.  You may have to warm the tortillas in the microwave between damp paper towels to help with them breaking.  Its ok if they split a bit….they still taste wonderful. Place in a greased 7X11 baking dish.
4. Top with enchilada sauce and bake at 350 degrees 20 minutes.  Top with 1/2 cup cheese and bake 3-5 more minutes until melted.  Garnish with black olives and serve.
Enjoy!

Layered Enchilada Casserole (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.

I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through. 

Layered Enchilada Casserole

I love melted cheese.  I especially love it when it is still bubbling and piping hot!

This is another one of those meals where the pictures just don’t do it justice.  I need a food stylist, photoshop, and better eye for food pictures   But, until then….just trust me.  This dish is amazing

I really love enchiladas.  We eat a variation of them every week.  My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake.  No rolling, no sauce, no specific order.  It tastes phenomenal and it makes a really awesome freezer meal.  Make one for dinner and make one to freeze.  Just double layer it with foil before baking it and freeze.  Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl.  Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 pan.  Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese.  Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Bake at 375 for 20 minutes.  Let set for about 10 minutes before serving.  YUM!

Ground Beef and Green Chili Enchiladas

When I got married, my family put together a cookbook for me with all of the favorite family recipes.  My aunt gave me a recipe for Sour Cream Enchiladas.  Over the past 5 1/2 years, I have been making these at least once a month and slowly adapting them.  This is an inexpensive dinner and always a crowd pleaser.  It’s the sort of meal you can serve alone, or pair with a side salad and some corn salsa.

The beef filling is really yummy and this is a great dish to stretch your dollar.  Adding a can of refried beans to the beef makes it go a little further and adds extra fiber.

Nothing gourmet here.  You all know that I cook with canned soups and full fat sour cream.

I have told you about this cheese before.  It may cost a little more, but it is so so creamy and good. 

Oh man!  I wish you could smell these.  So yummy!!


We devoured these.  And don’t worry about the green chilies, they are not spicy, they just add flavor.  My two year old loves these enchiladas.

While you are at it, just double the recipe and a freeze a pan for when company drops by.  Just cover it in heavy duty foil and freeze it just before the baking step.  When you are ready, just pop it in the oven for about an hour on 350 or until hot in the middle.
Ground Beef and Green Chili Enchiladas
1 lb ground beef
1/2 cup chopped onion
7oz can diced green chilies
1/4 cup taco seasoning (1 pkg)
3/4 cup water
15oz can refried beans
8 flour tortillas
15oz can cream of mushroom soup
15oz can cream of chicken soup
16oz sour cream
2 cups shredded cheese (I use a 3 cheese blend)
*Grease 9X13 pan and preheat oven to 350 degrees*
1. Brown the ground beef and onion.  Drain off excess fat. Return to heat.
2. Stir in taco seasoning and water.  Let cook down over medium heat until water is evaporated.
3. Stir in can of green chilies and can of refried beans.  Heat over medium heat until the beans are creamy in the mixture and heated through.  Remove from heat.
4. Roll up beef mixture in tortillas.  Place in a greased 9X13 pan.
5. In a medium mixing bowl, mix both cans of soup and sour cream.  Stir until well blended.
6. Top enchiladas with sour cream mixture and sprinkle with cheese.
7. Bake at 350 degrees for 30 minutes until hot and bubbly. 
Let these set for about 15 minutes before serving. 
Enjoy!!

Creamy Chicken and Salsa Burritos

With fresh salsa and guacamole, this was definitely a “go back for seconds” kind of dinner

The filling was made in the crock pot, so the whole dinner equated to only about 10 minutes of prep.

Creamy Chicken and Salsa Burritos
4 chicken breasts (can use frozen)
1 cup chunky salsa (plus more for toppings)
3/4 cup tomato sauce
8 oz diced green chilies
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg ranch dressing mix (I use this in everything!)
8 oz cream cheese, softened
12 flour tortillas
2 cups cheese (I like Kraft with Philadelphia 3 Cheddar)
Toppings of choice; salsa, guacamole, sour cream
1. In a crock pot, combine the following ingredients: chicken, chilies, beans, ranch mix, salsa, tomato sauce.  Cook on low for 6-8 hours.
2. Remove chicken breasts and shred.  While chicken is out of the crock pot, scoop out the extra liquid.  Mine had a lot of liquid since I used frozen chicken. 
3. Add in the softened cream cheese and the shredded chicken.  Stir to mix well.
4. Spoon chicken filling in to flour tortillas and roll up.  Place in a greased 9x13 pan. Top with 2 cups cheese and bake at 350 for 30 minutes, until cheese is melted and bubbly. I used to 2 pans since this makes 12.  Make one pan for tonight and freeze the other pan for a quick dinner.
* When you are ready to eat the frozen ones, just pop in the oven and bake covered for 30 minutes at 350 and then uncovered until heated through, usually another 30 minutes. *

Chicken Enchilada Pasta

I first made and posted this recipe in September (when I only had 6 readers) after I found it on Pinterest.  And oh, YUM!  I have made this several times since then.   You can see the original post here

Isn’t that a plate of beauty?!

I have no shame!  We all get in phases in our lives that we need a little extra help with prep and we are lacking on time.  I knew I wanted to make this meal for dinner, but I was rushing out of the door before I remembered to toss some chicken in the crock pot.  We were then in town for 5 hours before we got home.  Thus, when I was at the store, I picked this up.  It is so handy and nice for days like today.  What a special treat.  Instead of rushing in the door, dropping the groceries and promptly starting dinner, I was able to play on the floor with a new set of blocks my toddler has been drooling over.  Another special treat. 

I have a good friend who is pregnant and in her 3rd Trimester.  Thus, she is tired!  This meal makes A LOT!!  So, I tossed some of the leftovers in this pan for her and she will have a yummy hot dinner tomorrow with out even having to prep a thing.  Aren’t foil pans so great for delivering meals?!
CHICKEN ENCHILADA PASTA 2-3 chicken breasts, cooked & shredded {or some of these delicious pre-cooked and cut stirps} 2 tbsp. olive oil 2 garlic cloves, minced 1 medium onion, diced 1 red pepper, diced 1 {4 oz.} can diced green chilies 1/2 tsp. salt 2 tsp. chili powder 1 tsp. cumin 2 {10 oz.} cans green chili enchilada sauce 2/3 cups red enchilada sauce 2 cups shredded cheese {I used Colby & Monterey jack} 1 cup sour cream Penne pasta Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, black olives, and a dollop of sour cream

It’s Still All Over Pinterest

I love this recipe.  I love how it is simple and such a comfort food.  I have re-posted the recipe and some reader suggestions of how to create a new twist on it.  If you are like me, you need to add a new twist to it when cooking it EVERY.SINGLE.WEEK.  Yes, it is that good.  My favorite tip is the gal who just make a 7 layer taco dip and smothers the whole thing with the yummy sour cream sauce.  My two year old just licks her plate.

*UPDATED 8/22/12*
Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.


Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells (I used flour)
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 chillies
1. Preheat oven to 350 degrees. Grease a 9x13 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. Do not bring to boil, you don't want curdled sour cream.
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.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe.  Try beef, try adding sautéed peppers and onions, make it your own!

Keep up with my current recipes HERE  I am always adding new favorites.  (find it here first before all your friends find it on Pinterest)

I’ve Gone VIRAL!!

Have you all checked out Pinterest yet?  Seriously, AWESOME!
Anywho…..this recipe is all over Pinterest and has brought in over 300,000 views on my blog!  Isnt that so crazy.  Well, it must be a good recipe.  I think it is awesome and I love the flavor and how fast I can whip it up with 2 kids in the kitchen.
Give it a try.  Go on.  You know you are curious what hundreds of thousands are cooking

Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
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 chillies
1. Preheat oven to 350 degrees. Grease a 9x13 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. Do not bring to boil, you don't want curdled sour cream.
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.
Drool Drool Slurp Slurp.  (Excuse me)


*UPDATED 8/22/12*
Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.


Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)

Chicken Enchilada Pasta

I found this recipe on Pinterest and I forgot to take a picture.  But it is so so good and so fast.  I just put frozen chicken breasts in the crock pot in the morning and let it cook for the day.  Then I just shred it when I was ready to assemble dinner. 
Make this asap...and be sure to serve it with extra yummy toppings.

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies.  The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream