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.