Cottage Cheese Chicken Enchiladas

Please take my word for it - these are the best enchiladas EVER. Yes, I think they are even better than all the other enchiladas I've posted on here. You need to make these, definitely. Don't let the cottage cheese part throw you off - I promise, these are AMAZING! Recipe from allrecipes.com. I served these with chips and salsa.

INGREDIENTS

* 1 tablespoon vegetable oil (omitted)
* 2 skinless, boneless chicken breast halves - boiled and shredded (I baked)
* 1/2 cup chopped onion (omitted)
* 1 (7 ounce) can chopped green chile peppers
* 1 (1 ounce) package taco seasoning mix (I used hot and spicy)
* 1/2 cup sour cream
* 2 cups cottage cheese
* 1 teaspoon salt
* 1 pinch ground black pepper
* 12 (6 inch) corn tortillas
* 2 cups shredded Monterey Jack cheese (I used a four cheese mexican blend)
* 1 (10 ounce) can red enchilada sauce (I used a garlic flavored enchilada sauce)

DIRECTIONS

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees.
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake for 30 minutes or until cheese is melted and bubbly.

NOTE: I made these a little differently to make life easier - I baked the chicken on its own and then just combined the shredded chicken with the cottage cheese, sour cream, taco seasoning, and green chile peppers all into one bowl. Place chicken/cheese mixture on enchilada and top with the shredded cheese, roll-up, and cover with enchilada sauce and some more shredded cheese.

Chicken Enchilada Roll-ups

Sadly I forgot to take a picture of these... but I made them for our annual holiday get together last month. These are SOOOOOO good! I will definitely be making them again the first chance I get. Thanks Macaroni & Cheesecake (originally from Cook Like a Champion).

INGREDIENTS

* 2 8-oz. packages cream cheese, softened
* 1 1/3 cup shredded Mexican blend cheese
* 1 teaspoon garlic, finely minced
* 1 1/2 tablespoons chili powder
* 1 teaspoon cumin
* cayenne pepper to taste
* salt to taste
* 1 large can chunk white chicken breast, shredded (I baked a few chicken breasts and used those instead... I can't stand canned chicken!)
* 1/2 bunch cilantro, chopped
* 4 green onions, chopped (omitted)
* 10-oz. can Rotel tomatoes (omitted)
* 1 package jalapeno cheddar tortillas (I used jalapeno cilantro flavor)

DIRECTIONS

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
3. Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
4. Roll and cut into slices.

Annie's Benchiladas

I've been a bad, bad blogger lately. No posts since July and it's already October? Eek! No worries though, I'm back!

These enchiladas were sooooo yummy! Thanks Annie!! We cut the recipe in half, but the full recipe is below. Enjoy!

INGREDIENTS

* 4-6 boneless, skinless chicken breasts

* 8 oz. reduced fat sour cream (we used fat free)

* 8 oz. ranch dressing (we used light)

* Flour tortillas (10-15)

* Jar of salsa (we used red enchilada sauce instead)

* Shredded mexican cheese - as much as you want!

DIRECTIONS

1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Delicious Chicken Enchiladas

Happy Cinco de Mayo!! This was my first time making enchiladas and they were sooo sooo good! (Recipe from Food Network... my altered recipe for 2 people is below.)

Ingredients

* 2 boneless skinless chicken breasts, cooked and shredded

* 1 1/2 cups shredded cheese (we used mexican blend)

* 3/4 cup sour cream

* 4 (8-inch) flour tortillas

* Chicken seasoning to taste (we use Kroger Grilltime)

* 1 cup salsa, whatever kind you like (taco sauce may be substituted)

* Green onions for garnish

Directions

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray.

2. Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; sprinkle in chicken seasoning. Mix well to combine.
3. Place the tortillas on your work surface. Spoon 1/4 of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish.

4. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 30 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes.

6. Top with green onions or anything else you like. Serve hot.

Texas Chicken Quesadillas

I have seen variations of these recipe floating around online, so I decided to just wing it and use what we like. These are SO good! The honey/bbq/carmelized onion taste is just heaven.

mmm.

Ingredients (for two quesadilla halves)

* 2 10-inch flour tortillas

* 3/4 lb boneless skinless chicken tenders (or chicken breast cut into little strips)

* 1/2 cup shredded cheese (we used a monterey jack blend)

* BBQ marinade (we used BWW's Honey BBQ sauce)

* White onion, sliced into rings

* EVOO

Directions

1. Marinate chicken in BBQ sauce for a couple hours.
2. Preheat oven to 350 degrees.

3. Bake chicken tenders in oven until cooked through, about 20 min.
4. While the chicken is cooking, heat 1 tbsp oil in a skillet over medium high heat. Slowly cook and stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.

5. Put cheese, chicken, and onions into each of the tortillas, only using one half of the tortilla.

6. Fold over and place tortillas in quesadilla maker. Cook until golden brown.

7. Cut into triangles and serve with sour cream or ranch.

Spicy Taco Bake

We made our famous taco bake for dinner last night... but this time we used hot & spicy taco seasoning and Keith decided to add some cayenne pepper into the ground turkey (and by SOME I mean A LOT!) We used mozzarella cheese instead of cheddar and it turned out SUPER yummy. So if you are a TB fan and like spicy things, you might want to try this version. Yum!

(Click here for original recipe)

Friggin Amazing Taco Stuffed Shells

I found this recipe on BlogChef.net and was super excited to make it. How could anyone not love Italian + Mexican together??? mmm this was seriously one of the best meals I've ever had!

Ingredients

* 1 lb. ground beef (we used ground turkey)

* 1 package taco seasoning

* 4 oz. cream cheese (we used non-fat)

* 12 jumbo pasta shells (we used 16)

* 1 cup salsa (we used a little more)

* 1 cup taco sauce

* 1 cup cheddar cheese

* 1 cup monterey jack cheese

(we used 2 cups Sargento mexican blend)

* 1 1/2 cups crushed tortilla chips (we omitted)

* 3 green onions (chopped)

* Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.

2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.

4. Pour salsa on bottom of 9x13 baking dish.

5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.

6. Cover with foil and bake for 30 minutes at 350 degrees.

7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.

8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

My Famous TACO BAKE!!

I know, you can't believe that this amazing famous recipe came from MUAH! (well actually, my mom...) This has become a very popular dish on the knot/nest boards and I couldn't be happier! It was one of my fav meals growing up and I'm so glad people seem to love it as much as I do (Shelly - you don't count this time!) Enjoy!

* A pic of the original print-out recipe my mom gave me! *

Ingredients

* 1 lb ground beef (or ground turkey, or ground chicken - I used turkey this time but have tried all three and all are great)
* 1 packet taco seasoning
* 15 oz. tomato sauce
* 8 oz. seashell pasta (I use medium shells but have tried large too)
* 8 oz. package cream cheese, softened in microwave (I used fat free)
* 1/2 cup sour cream (I usually use more like 1 cup of light sour cream)
* 8 oz. shredded sharp cheddar cheese (I was out of sharp cheddar tonight so I used finely shredded taco cheese - I would not recommend it b/c it made the cheese layer way more oily than usual. Plus the sharp tastes better, in my opinion.)

Directions

1. Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.
2. In the meantime, cook pasta according to directions. Drain.
3. Mix softened cream cheese and sour cream in separate bowl.
4. Spray bottom of 9x13 pan. Put pasta in bottom of pan.
5. Spread cream cheese mixture over pasta.
6. Spoon ground meat mixture over this.
7. Sprinkle shredded cheese on top.
8. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving.

Ta-da! Eat, put leftovers in fridge, warm up for dinner the next night, and repeat. This is almost even better as leftovers. DE-LISHHH-USSSS!!! :)

Turkey Tacos

I've had the worst craving for hard tacos lately, so I finally went to the store and bought the stuff to make them. I haven't had tacos in a longggg time - it definitely hit the spot!

Ingredients

* 1 lb. ground turkey breast
* 12 hard taco shells (I used Ortega)
* 2-3 cups shredded "taco" flavor cheese
* 1 packet "hot and spicy" taco seasoning mix (I used Old El Paso)
* 1 container "medium" Ortega taco sauce
* 1 container sour cream (I used light)

Directions

1. Using large frying pan, add ground turkey and cook throughly. Drain.

2. Add 2/3 cup water and taco seasoning to meat and let simmer.
3. Put taco shells into oven (or microwave) to heat up before serving.
4. In whatever order desired, add taco meat, cheese, taco sauce, and sour cream into shells. Lettuce, onions, tomatos, etc. maybe also be added.

(Okay so the only thing I actually "made" was the seasoned meat, but I never said I was an expert cook! hehe)