Easy Cheesy Chicken Enchiladas

Posted on November 24, 2013 by Georgina

Easy Cheesy Chicken Enchiladas

Hi All!!

With Thanksgiving coming up soon you will probably have a little extra turkey hanging out in your fridge 🙂 I love finding fun things to do with leftovers because we always seem to have so many each year. Last year we (my mom and I) made a turkey and pumpkin soup and it was delicious!!! Of course there is nothing wrong with cold turkey sandwiches also(personal fav). This recipe is very simple and takes almost no time at all to whip up, which is nice after slaving away for Thanksgiving. It’s also sort of refreshing that it’s a totally different taste combination than all of the traditional flavors we all will have just had! Hope you enjoy!!!

Ingredients

1 can (19 oz) mild enchilada sauce
4 cups shredded chicken(or leftover turkey)
1 bag (8 oz) shredded Mexican cheese blend
2/3 cup Neufchatel cheese (or 1/3-less-fat-cream cheese)
10-15 small flour tortillas
Sliced fresh jalapeño peppers, fresh cilantro leaves and diced fresh tomato for garnish (optional)

Directions

1. Heat oven to 375 degrees. Coat one 4-quart or two 2-quart baking dishes with nonstick cooking spray. If using 1 dish, spread 1/3 cup of the enchilada sauce in bottom. If using 2 dishes, spread half of the 1/3 cup of the enchilada sauce in bottom of each dish.

2. In a bowl, combine chicken, 1 cup of the shredded cheese and 3/4 cup of the enchilada sauce.

3. Spread about 2 tsp of Neufchatel on a tortilla. Spoon 2 to 3 tbsp chicken mixture in a strip in center of tortilla. Roll up tightly to enclose filling; transfer to prepared dish(es). Repeat with remaining tortillas, cream cheese and chicken mixture to yield 16 enchiladas. I used toothpicks to secure each tortilla so that they stayed closed.

4. Pour remaining sauce over enchiladas, dividing evenly between dishes(if using two). Top with remaining cheese. Bake at 375 degrees for 20 minutes. Increase temperature to 400 degrees and bake an additional 5 minutes, until cheese begins to brown slightly. Garnish with whatever toppings you like: jalapeño slices, avocado, and cilantro. Enjoy!!!!

Thanks for checking out my blog fellow foodies!

Roasted Vegetable Stacked Enchiladas

Posted on November 18, 2013 by Georgina

Roasted Vegetable Stacked Enchiladas

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 sweet potato chopped
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

*This is optional but I added the zest and juice of 1 lime to mine 🙂

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, lime zest and juice(if using) and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan(See my picture before for a trick!). Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

My mom taught my this trick to cut off two sides of the round tortillas. This makes them fit perfectly in the corners of pans with minimal overlap so you have a perfectly even layer. She’s a genius 🙂

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

This is another beautiful meal. I served this with some Salsa and chips and we had a delicious light meal. Hope you enjoy and of course thanks for reading my blog. I’m blown away at how many views and comments I get in a day. Never in my wildest dreams would I have thought that so many people would visit my site when I started this. Seriously you all make me so happy! 🙂

Salad Caprese

Posted on July 1, 2012 by Georgina

SALAD CAPRESE

Soooo, one of my favorite things of ALL time would have to definitely be Salad Caprese, in any form imaginable.

It is possibly the most simple amazing thing to make. you need literally 3 ingredients(however I use like 6) haha…but still that is so simple.

1) TOMATOES

2) FRESH MOZZARELLA CHEESE

3) FRESH BASIL

4) GOOD OLIVE OIL

5) BALSAMIC VINEGAR

6) SALT

okkkk now for the tricky part:

Slice your tomato,mozzarella, and basil. Alternate slices of tomato and cheese and sprinkle with basil. Drizzle with olive oil and a tiny bit of balsamic vinegar and if you so like(I do) a bit of Kosher salt. And beeeeeeeeehold:

HEAVEN

Try not to drool.

I have also made another version of this amazing invention! It is an party appetizer version of the same thing. So fun and cute and soooo easy to make and eat! You use all the same ingredients except in different forms. This time you will need GRAPE TOMATOES and small MOZZARELLA BALLS oh and toothpicks! I just slice the tomatoes in half and start poking away with the toothpick. I usually do Mozzaralla, basil, tomato. I find they don’t easily slip off that way and they stand up straight on a platter, but you can do what you like 🙂