Creamy Chicken Enchiladas

These popped up in my Facebook memories from 7 years ago when I was actually cooking real food. LOL My post said I added a can of black beans and everyone liked them! 

Creamy Chicken Enchiladas

Ingredients

4 oz cream cheese softened

1 Tbsp water

1 tsp onion powder

1 tsp ground cumin

1/4 tsp salt

1/8 tsp pepper

2 1/2 c diced cooked chicken

10 flour tortillas 6 inches, room temperature

1 can cream of chicken soup 10 3/4 oz 

1 c. sour cream

1 can chopped green chilies 4 oz (optional)

1 c. shredded cheddar cheese

Instructions

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13 in x 9 in baking dish.

In a bowl, combine the soup, sour cream, and chilies, pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.

Nutrition

Serving: 2g | Calories: 636kcal | Carbohydrates: 35g | Protein: 35g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 147mg | Sodium: 1022mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 27.2mg | Calcium: 486mg | Iron: 3.2mg

 

Crockpot Zuppa Toscana

This came up in my Facebook memories from five years ago. Just recently, somebody said they were gonna make Zuppa Toscana and I told her I had a really good recipe, but when I went to look for it, I couldn’t find it. So here it is! Enjoy!

Crockpot Zuppa Toscana

Prep 20 minutes

Cook 4 hours

Total Time 4 hours 20 minutes

Ingredients

1 lb ground hot or mild Italian sausage

1 tbsp garlic minced

1 yellow onion chopped

4 russet potato diced

1 pinch salt to taste

1 pinch black pepper to taste

4 cup chicken broth (32 oz)

water see recipe instructions

1 bunch kale stems removed and torn into bite-sized pieces

3/4 cup heavy whipping cream

1/4 cup shredded parmesan cheese (for topping)

Instructions

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage & veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn't, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

NOTE: I don’t really measure potatoes, kale or broth exactly and it still tastes great.  

Lazy Chicken Pot Pie Casserole

 

Growing up in the 70’s, my first CPP was the frozen tv dinner one from Swanson. It was good except for the gross diced dehydrated chicken. I never had it after that until my late 40’s when my friend had me over for lunch and served the one from the Pioneer Woman. It.was.amazing. Again, I didn’t have it until now because I’ve been craving it. I’m having some health issues so I need VERY easy prep recipes so I made this up. It’s delish!!!! 

Lazy Chicken Pot Pie Casserole

Ingredients:

16 oz (1pound) precooked shredded chicken from the deli (or shred yourself, about 3 cups)

2 cans Cream of chicken soup

1 (12 oz) bag frozen peas and carrots

1 can jumbo biscuits

1 cup milk

Thyme

All purpose grilling seasoning (yellow color-see notes)

Dried chives (optional)

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Pour cans of soup, milk, thyme, all purpose seasoning, salt and pepper into a 9x13 baking dish and mix well.

3. Add chicken and bag of peas and carrots, mix well.

4. Cut biscuits into 4’s and add on top of the chicken mixture. Then sprinkle with dried chives (optional).

5. Bake for 25-30 minutes (watch to make sure biscuits don’t burn). Remove from oven, cover with foil and bake another 10 if it looks like the middle isn’t creamy.

6. Serves 4-6.

NOTES: I don’t measure my seasonings. If you don’t have the all purpose seasoning you can use turmeric along with the thyme and salt and pepper. You could also add in a can of drained and rinsed diced potatoes.

Lazy Chicken Enchiladas made in a bag

 Lazy Chicken Enchiladas made in a bag

This is so quick and easy to make! Just throw it all in a zip bag, mix, pour in a dish and bake in the oven!

Ingredients

2 cups cooked, shredded chicken breast

12 corn tortillas, torn or ripped into bite-sized pieces

1 large (28oz) can of green chili enchilada sauce

2 cups shredded Mexican blend cheese

Dried chives (optional)

1 large (gallon-sized) Ziploc bag.

(See note for additional add in ideas)

Instructions

1. LAYER the shredded chicken, torn tortillas, and enchilada sauce inside the gallon-sized Ziploc bag.
2. Seal the bag and shake or massage it until all tortilla pieces and chicken are thoroughly coated in the sauce. (it mixes easier if you layer in step #1).
3. Pour a layer of the mixture into the bottom of a greased 9x13 casserole dish.
4. Sprinkle a layer of shredded cheese over the chicken mixture. Repeat the layering process 1-2 more times until you’ve used all the chicken mixture. Sprinkle dried cloves on top if using.
5. Place in a preheated oven at 400° for approximately 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
6. Serves 4-5. 

NOTE: You can add in things like green chilis, jalapeno, black olives, onions, beans, salsa, etc. Also put some sour cream, diced tomatoes and shredded lettuce on top. So many options!

Oven Baked Chili Cheese Hotdogs

 

This is a one pan easy dish! If you’re making hotdogs for several people then try this method! No need to precook the chili or hot dogs, put them in cold! Let me know what you think!

Oven Baked Chili Cheese Hotdogs 

Ingredients:

1 pack of 8 hot dogs

1 pack of 8 hot dog buns

1 can of chili (or homemade)

1-2 cups shredded cheese

Directions:

1. Preheat oven to 375°.

2. Add buns to 9x 13 pan.

3. Sprinkle some cheese in the bottom of each bun then add a hot dog to each one.

4. Spoon the chili on top of each hotdog then add cheese to the top of each one.

5. Spray one side of some tinfoil with noon-stick spray and cover the pan with the foil.

6. Bake for 25-30 minutes until everything is hot and melted. 

Add your favor toppings such as diced onions, tomatoes or jalapeños.

Makes 8 chili cheese hot dogs. 

Lazy Potato Crockpot Soup

 

This is so easy to make and sooo delicious! Perfect for busy Halloween families! 🎃👻

Lazy Potato Crockpot Soup

Ingredients

2 (30ozeach) bags frozen hash browns 

2 cans cream of chicken soup

8oz sour cream

4 cups Mexican shredded cheese blend (cheddar, Colby and Monterey Jack)

Chicken bullion powder

8 cups warm water

Dry minced onion

Salt and black pepper to taste

Parsley for garnish (optional)

Directions

1. Put bags frozen hash browns in the bottom of large crockpot.

2. Add soup to the top of hash browns then sour cream and mix soup and sour cream together on the top of the hash browns (kind of like frosting lol).

3. Add 3 heaping spoons of chicken bullion powder to 4 cups of warm water, mix to dissolve then pour over soup/sour cream and hash browns.

4. Repeat steps in #3. You don’t need to mix it.

5. Add a good amount of dry minced onion and some salt and pepper.

6. Cook on high for 3 hours.

7. Stir well and add cheese (save some for garnish if desired) then stir well again.

8. Continue to cook on high for 3-5 more hours (frozen raw potatoes take forever to cook). 

9. Once potatoes are soft, stir and serve! 

NOTE: This will likely cook faster if you use boiling water instead of warm.

This makes a large amount. I have big soup eaters but you can cut recipe in half for a smaller serving amount or if you have a smaller crockpot. 

Lazy Chicken Alfredo

 

I usually make this with thin spaghetti noodles. The kids loved it when they were little and I made it often because it was easy and I worked full time. It’s still a family favorite and it’s also a pantry meal, meaning everything you need to make it is in your pantry. I need to do some experimenting to see if I can make it without cooking the noodles first. Stay tuned!!!

Lazy Chicken Alfredo

Ingredients

1 (16oz) bag penne pasta

2 (10oz) cans chicken breast (rinsed and drained)

1 (16oz) jar Alfredo sauce (my favorite brand so far is Ragu)

Salt, pepper and garlic powder to taste

A little bit of milk

Directions

1. Cook pasta according to directions. Drain.

2. In the pot you just used to boil the pasta, add the pasta sauce and chicken. Pour a little bit of milk or half and half into the pasta jar and shake with the lid on to get as much sauce out as possible.  

3. Add the seasonings to taste. Heat up on the stove and mix well.

4. Add the noodles to the sauce and stir until well combined. Enjoy!

Serves 6