White Chicken Enchiladas

Ok, so if you are anything like me then you struggle to find a yummy, doable enchilada recipe. I swear all the recipes out there don't taste that great, are too spicy (for my weak taste buds), or way too difficult and time consuming. Well Joyful Momma's Kitchen helped me out (again) and helped me deliver a fast, good-tastin', chicken enchilada! And most of you are probably with the times and have already found this deliciousness on Pintrest but if not here ya go...

In pan, melt butter, stir in flour and cook for 1 minute.

Add broth and whisk until smooth

Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies. Do not let boil.

Meanwhile, combine shredded chicken and cheese. Roll mixture into tortillas.

Pour sauce over enchiladas and top with remaining cheese.

Bake @ 350 degrees for 22 minutes, then broil for 3 minutes.

                           


White Chicken Enchiladas

Ingredients:

• 8-10 soft tortillas
• 2 C cooked, shredded chicken
• 2 C shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 C chicken broth (~1 Can)
• 1 C sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 C 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 let boil.
5. Pour sauce over enchiladas and top with remaining cheese.
6. Bake for 22 minutes and then broil for 3 minutes to brown the cheese. 

Ritz Ranch Chicken

This Ritz Ranch chicken is the definition of easy! Four ingredients and that is all, can you believe it? I served our chicken with the Easy Cheesy Zucchini Bake, great combo!

Put melted butter and crushed Ritz crackers mixed with Hidden Valley Ranch seasoning mix in separate bowls.

Dip thawed chicken (I used tenderloins) in butter then coat it with Ritz ranch mixture. Place in greased baking dish. Cook for 30 minutes @ 350 degrees.

That's it! So yummy!

Ritz Ranch Chicken

Ingredients (use as much as needed depending on how much chicken you want):

• Butter
• Chicken, thawed
• Ritz Crackers
• Hidden Valley Ranch Seasoning packet

Directions:

1. Grease baking dish and preheat oven to 350 degrees.
2. Place melted butter in one bowl and crushed Ritz crackers and ranch seasoning in another bowl combined.
3. Dip chicken into butter then coat it with Ritz ranch mixture. Place in baking dish.
4. Bake for 30 minutes.

Easy Cheesy Zucchini Bake

For a vegetable side dish this one is awesome! I love zucchini so this hit the spot! So easy too; toss the ingredients together, put it in a baking dish, and bake, that's it! Hope you like this one as much as I did. Thanks Kalyn's Kitchen for the fun recipe!

Combine yellow squash, zucchini, cheeses, garlic powder, salt & pepper, green onions, and basil. Stir together.

Place mixture in baking dish and bake for 25-30 minutes. 

Top casserole with remaining cheese and bake for another 10 minutes. 

Easy Cheesy Zucchini Bake

Ingredients:

• 2 medium zucchini, cut in slices
• 2 medium yellow squash, cut in slices
• 2-4 Tbsp chopped fresh basil (however much you want really)
• 2 Tbsp sliced green onion
• 3/4 tsp garlic powder
• 1 C white cheese, grated (I used a pizza blend, use whatever your heart desires)
• 1/2 C Parmesan cheese, grated
• salt & pepper

Directions:

1. Preheat oven to 350 degrees. Spray square baking dish with non-stick spray.
2. Wash and cut zucchini and yellow squash. Wash basil and chop. Cut green onions.
3. Combine squash, basil, green onions, garlic powder, 1/2 C white cheese, and Parmesan cheese. Stir together until everything is well incorporated. Season with salt and pepper.
4. Put mixture in baking dish. Cook for 25-30 minutes.
5. Take casserole out and top with remaining 1/2 C grated white cheese. Bake for another 10 minutes, until cheese is melted and squash is fully cooked.
   
   
   
   
   
   
   
   
   

Creamy Tomato Basil Soup

This soup recipe comes from Favorites cookbook by the Ivory family. I love this cookbook, if you don't already have it I would consider getting it because it has the best recipes; it's one of my "favorites" for sure! Anyway, I thought I would try another tomato soup recipe on another cold winter day. It turned out surprisingly good; I say surprisingly because while I was cooking I wasn't so sure it would turn out so great. My Easy Tomato Soup has more of a sour taste to it and this tomato soup is more sweet and requires a little more work; both pretty good though. 

Saute onion and garlic in butter until soft.

Add in tomato soup and cream cheese.

Whisk until everything is incorporated.

The soup isn't looking to great at this point, does it? 

Add in whole tomatoes.

Puree soup in blender until smooth (I left some chunks in mine). Return to pan.

Add milk and basil into soup.

Gently warm over low heat.

Enjoy!

Creamy Tomato Basil Soup

Ingredients:

• 2 Tbsp butter
• 1 medium onion, diced
• 1 garlic clove, minced
• 6 ounces cream cheese, softened
• 2 (10 3/4 oz) cans condensed tomato soup
• 2 (14.5 oz) cans whole tomatoes, undrained
• 1 C milk
• 1/4 C fresh basil

Directions:

1. Using a large saucepan, saute onion and garlic in butter over medium heat until soft.
2. Add cream cheese and tomato soup. Whisk together until cream cheese and tomato soup is well incorporated. 
3. Add whole tomatoes and their juices.
4. Puree soup mixture in blender (do it in batches if needed), return to pan.
5. Add milk and basil. Warm through over low heat. Serve.

Spaghetti Casserole

Another Joyful Mommas Kitchen success! Spaghetti is my go-to-meal and that isn't the case for Andrew but even he was loving this spaghetti dish. This is also a freezer meal and is easy to double in size. You really can't go wrong...

Boil spaghetti noodles according to package directions. Drain and drizzle with olive oil to keep from sticking together.

 Brown beef with onion. Drain.

Return meat to pan and stir in marinara sauce. 

Meanwhile, mix cream cheese, cottage cheese, and sour cream together.

Grease baking dish and layer half the noodles.

Top noodles with 2/3 C Parmesan cheese.

Followed w/ layer of cream cheese mixture.

                                           

Top with remaining noodles.

 Then layer meat sauce on top. Bake for 30 mins, sprinkle 2 C cheese on top then cook for another 15 mins.

Spaghetti Casserole

Ingredients:

• 16 oz spaghetti noddles
• 2 lb jar marinara sauce
• 1 lb ground beef
• 1/2 C chopped onion
• 8 oz cream cheese, softened
• 1/4 C sour cream
• 1 C cottage cheese
• 2/3 C Parmesan cheese
• 2 C shredded cheese (I used cheddar)

Directions:

1. Preheat oven to 350 degrees. Grease 9x13 pan.
2. Boil noodles according to package, drain, then stir with a little olive oil to prevent noodles from sticking together.
3. In a stand mixer combine cream cheese, cottage cheese, & sour cream. Set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir until combined.
5. Begin by layering half of the noodles in the bottom of your pan.
6. Top with Parmesan cheese.
7. Layer on cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with beef over top.
10. Bake for 30 minutes then sprinkle 2 C cheese and return to oven for another 15 minutes.

**If freezing double wrap in foil, thaw overnight, and top with 2 C cheese the last 15 minutes as directed. 

Mexican Corn Chowder

I have to start off by saying that I Love This Soup! It turned out better than I could have imagined! It almost tastes like a taco soup but with chicken and a white sauce. The blog where I found it, Joyful Mammas Kitchen, suggests another name for is: White Chicken Chili. Anyway, this soup is delicious, gluten free, and quick; it takes less than 30 minutes! You have to try it! 

Cook chopped onion and chicken in butter. 

Once chicken is cooked add garlic and cook for a minute. Then add hot water, bullion cubes, and cumin. 

Bring to a boil, reduce heat and simmer for 10 minutes. 

Now combine half & half, cheese, creamed corn, & chilies. Stir until cheese in melted.

Add in fresh chopped tomato before serving. 

Blend tomato into soup. 

Mexican Corn Chowder

Ingredients:

• 3 boneless, skinless chicken breasts cubed (I cut up and used 6 tenderloins)
• 1/2 C chopped yellow onion
• 3 Tbsp butter
• 2 garlic cloves, minced
• 1 C hot water
• 2 chicken bullion cubes
• 1 Tsp ground cumin
• 1 C half & half cream
• 1 C shredded Monterey jack cheese
• 14 oz can creamed corn
• 4 oz can chopped green chilies
• 1 medium tomato, chopped

Directions:

1. In large pot, brown chicken and onion in butter until chicken is no longer pink. 
2. Add garlic and cook for a minute longer. Stir in hot water, bullion cubes (or 1 C chicken broth), and cumin. Bring to a boil, reduce heat and let simmer for 10 minutes.
3. Stir in the half & half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in tomato and serve. 

Oreo Pie

Andrew and I both love Oreos! So when we stumbled upon this little piece of heaven you could imagine how happy we were. If you have ever had and loved Oreo cream cheese balls then this pie will be a favorite of yours. We got an Oreo pie crust as a white elephant gift over Christmas and I finally decided that we needed to make a pie. I found this gem through Pintrest on a blog: My Baking Addiction . This recipe requires no baking and only takes 10 minutes to put together (refrigerate for 2 hrs though)! Don't let this recipe slip by unnoticed!

Purchase an Oreo pie crust.

Smash up 12 Oreos. In another bowl combine cream cheese and sugar and beat together. 

Fold in Oreo cookies. 

Make or purchase whipped cream.

This is more than 2 C, we definitely didn't use it all. 

Fold whipped cream into Oreo mixture. Make sure everything is well blended. 

Spoon mixture into Oreo pie crust. 

Garnish with Oreo crumbs or whipped cream if you desire.

Refrigerate about 2 hrs, until firm.

Oreo Pie

Ingredients:

• 1 Oreo Pie Crust
• 12 Oreo cookie
• 8 oz cream cheese, softened
• 1/3 C Sugar
• 2 C whipped cream

Directions:

1. Smash up the 12 Oreo cookies in a small bowl. 
2. In a medium bowl combine cream cheese and sugar using a hand mixer. Beat until light and fluffy. 
3. Add in the whipped cream and the smashed Oreos. Using a rubber spatula combine gently until well blended. 
4. Spoon cookie mixture into the Oreo pie crust. Garnish top of pie with Oreo crumbs and whipped cream if desired.
5. Refrigerate about 2 hours or until firm.

**Whipped cream is not the same as whipping cream. The cream should be whipped for this recipe.