Homemade Cheesy Chicken Enchiladas

One thing I do know how to cook without using a cookbook is homemade cheesy chicken enchiladas. I have been making this for quite some time now and its like second nature when making it. Yes, I love Mexican foods and can never get enough of it.

I always have two pots on the stove when making this. In one pot, I put my queso white cheese, 1/2 cup of sour cream, and one 8oz package of cream cheese into the pot. I stir it around until everything is melted and in a creamy state. I then add lime juice to the cheese mixture and chili powder. If I were to actually measure I would say about three Tbl spoons full of chili powder, but since I don't actually measure what I put in, I just use my best judgement and taste it while cooking.

While the cheese is cooking in the other pot I have my chicken already cut up into 2 inch pieces and cooking in another pot. I normally only cut up 2 large boneless and skinless chicken breast.  I cook the chicken in butter and season it with some lime juice and season salt. I will cook it until it is no longer pink on the inside. Once done I will drain off any excess butter and set it to the side.

After I get the cheese the way I want it to taste, I will then add some of the cheese mixture to the chicken, leaving some of the cheese by itself. I will then mix the chicken and cheese together, mixing well. Once done I then grab more tortilla and start adding the chicken and cheese mixture and rolling it up. I will do this until all of the chicken is used.

Once done with rolling the chicken and cheese mixture, I will then add the rest of the cheese sauce on top of the rolled product. I make sure to spread it evenly. Afterwards, I add shredded cheese on top of that and place it in the oven that is set to 350 degrees. I will let cook in the oven for 15 minutes. The cheese on top should be melted and the enchilada should have a brown tint to it.

I like to top mine with tomatoes and eat it with hot sauce. I always have leftovers, so I can eat some the next day. This is something that my son Alex loves to eat as well. This is a winner in my house.

The Greatest Queso (Rotel Dip)

This recipe is good to use for any party or holiday. The kids love just as much as the adults do. Trust me, you will have no leftovers with this one.


The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Parmesan-Dijon Chicken

Ingredients

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup Progresso® dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

Directions

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in a bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in an ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cheese Stuffed Tomato Appetizer

For a fresh and light appetizer, these small bites have a Greek flavor, with low-fat feta cheese and creamy Neufchatel. The Neufchatel, which is sold near (and tastes like) cream cheese, stretches a small amount of feta while preserving its tangy flavor. Simple and delicious!

Ingredients:

2 ounces low-fat feta cheese

4 ounces Neufchatel cheese, at room temperature

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 packet grape or cherry tomatoes

Directions:

Crumble the low fat feta cheese into a medium bowl and mash it with the back of a fork.

Cut the Neufchatel cheese into cubes. Add the Neufchatel cheese to the bowl with the feta. Mash the two cheeses together with a fork.

Sprinkle the basil over the cheese mixture and stir to combine.

Cut the tomatoes in half and scoop the seeds out of each tomato half.

Place the tomato halves cut side down on a paper towel to drain away the excess juice and pat them dry.

Once dry, place the tomato halves cut side up on a plate.

Spoon cheese mixture into each tomato half.

Chill the stuffed tomatoes until you’re ready to serve them.

Tip:

The cheese mixture also makes a tasty dip for veggies -- thin with a little bit of sour cream or milk, if desired.

Read more: http://www.celebrations.com/content/cheese-stuffed-tomato-appetizer#ixzz2WgEpfGPV

Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.

Chicken Crescent Rolls

Another easy recipe that doesn't take long to prepare. It is also a hit with the kids.

2 cans of low-fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat-free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in the center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.