CHICKEN ENCHILADAS

Cheesy chicken enchiladas

Can you say “Yum!”? This is one of those recipes that I cut out of a magazine thinking, "I might be able to serve this someday". Chicken and Tex-Mex makes me happy!  I sometimes prepare chicken too often according to my sweet hubby, but even he never complains when I am ready to serve these for dinner.

  

The original copy

Velveeta used to be so much cheaper, but even at today’s prices, I always use Velveeta brand vs the store brand of cheese. The Philadelphia cream cheese makes these so creamy and delicious. You can use left-over chicken or you can cut some fresh chicken into cubes and have that cooked up PDQ!

Cooked chicken, spices, cream cheese

As you can see, I mix this up in a skillet on the stove instead of using the microwave. It works great in the microwave if you have left over chicken.

½ cup chopped onion

1 garlic clove, minced

1 tablespoon oil

2 cups chopped cooked chicken

1 can (4 oz) chopped green chilies

¼ cup chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

4 oz cream cheese, cubed

6 flour tortilla (6 or 8 inch)

¼ pound Velveeta, cubed

2 tablespoons milk

½ cup chopped tomato, divided (I use my salsa instead) 

Microwave onion, garlic and oil in 2-quart microwave-safe casserole on High 2 – 3 minutes or until tender, stirring after 2 minutes.  Stir in chicken, chilies, broth and seasonings.  Microwave on high 4 minutes or until thoroughly heated.  Add cream cheese; stir until cream cheese is melted.  Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in 8-inch square microwave-safe baking dish.  Microwave Velveeta, and ¼ cup tomato in medium microwave –safe bowl on high 2 to 3 minutes or until Velveeta is melted, stirring after each minute.  Pour sauce over tortillas; top with remaining tomatoes.  Microwave on high 6 to 8 minutes or until thoroughly heated, turning dish after 3 minutes.

Makes 6 servings.

Stir until the cream cheese is melted. Then fill and roll the tortilla shells.

I usually double this recipe. I love to make this for family and friends! One other thing I have discovered, if you prepare these ahead of time, like I have done in the past, it will take a bit longer to heat these since they have been in the refrigerator. I bake them at 325 until heated thoroughly. Be careful not to overcook them – been there and done that! Don’t burn the cheese! But do use a meat thermometer to make sure they are fully heated before you serve them.

Enjoy! 

CRAVING CASSEROLE

Do these cooler, rainy days make you want to prepare something warm and filling for supper? Obviously, that’s what I’m thinking!  This is a favorite go-to recipe.  My mother-in-law Kathy Schroeder who also happened to be one of the nicest people to come into my life, gave this recipe to me! I am ever so grateful she was part of the package when I married Joel.  Ok, back to this recipe!

My old, abused recipe.

It is quick and easy. It can be made as a skillet dinner or put it in a casserole dish to microwave or bake.  Which ever way you prefer, it will turn out delicious!

Since this is a hand-me-down recipe, there are not exact measurements.  You can use a cup or two of leftover ham or cube a ham steak. You can gauge how much ham and macaroni your family will eat in a meal and adjust your ingredients accordingly.

Boil macaroni according to package directions, drain and set aside.

Saute onion, bell pepper and ham 

Sauté onion and pepper in a tablespoon or two of butter.  Stir in chopped ham and heat thoroughly.  Mix in cream of mushroom soup, milk, a tablespoon of corn starch and  the Velveeta.  I usually cube about 1/3 to 1/2 pound of cheese (not 1/3 of the whole block). Stir until the cheese is melted. Add drained macaroni and stir. At this point, it is a skillet dinner and once all the ingredients are heated thoroughly it can be served.  If you prefer, you can transfer everything to a casserole dish and melt the cheese by placing the dish in the oven  for about 30 minutes or however long it takes your family to gathered around the table.  This casserole is a delicious make and take dish.

Ready for supper!

To round out the meal, we enjoy green beans, crunchy carrots, and garlic toast on the side. 

I'd love to hear from you if you try any recipes you find on my blog.  

Enjoy! Let me know what you think of this delicious casserole.