White Chicken Enchiladas

This here was one of those recipes floating around on Facebook that I just knew I had to try! I was NOT disappointed and hope you won't be either!!

(Recipe from here: http://www.tastebook.com/recipes/3043084-White-Chicken-Enchiladas?full_recipe=true)

• You will need:
• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterrey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles. 

DIRECTIONS

• 1. Preheat oven to 350 degrees. Grease a 9x13 pan
• 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 
• 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 4. Stir in sour cream and chilies, but don't boil it!
• 5. Pour over enchiladas and top with remaining cheese.
• 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Garlic Mashed Red Potatoes

When I googled Garlic Mashed Red Potatoes for a side to our Sunday dinner, I had no idea the heaven I would be in for when I whipped up these creamy, dreamy little things. They were the perfect addition to our BBQ Lime Chicken. Oh. My. Goodness! I was pretty sure Matt had died and gone to heaven between these two things of beauty on his plate. I couldn't wait to share the recipe with you!! I found them here and you can bet I'll be heading back there to see what else I can make from her website!

 (picture also found here)

You will need:
2 1/2 pounds baby red potatoes, unpeeled and cut into cubes

1 Tbsp minced garlic
1 tsp salt
1 tsp pepper
1/2 cup reduced-fat sour cream
1 14 ounce container chicken stock

**Pour 3/4 container of chicken stock into a large stove top pan.  Place cubed potatoes in pan and turn on high heat.  Boil potatoes for 15-20 minutes until potatoes are soft.

(I actually used all of it and ended up adding a bit of water before the potatoes were all the way done because the broth had boiled off and I didn't need additional stock, the sour cream made them creamy enough!)
**Drain potatoes.  Add reduced-fat sour cream, garlic, salt, and pepper to potatoes.  

**Using a stand-up mixer or potato masher, mix potatoes.  Slowly add remaining chicken stock to potatoes and continuing mashing until desired consistency. 

Snickerdoodle Bundt Cake

I had to make a dessert for a church function, and after hearing about this deliciousness a while back, I decided this would be my cake of choice! If you are a Snickerdoodle cookie fan, you will be in heaven with this scrumptious little cake!  It takes a lot of mixing so if you have a Kitchenaid stand mixer, I highly recommend using it!!

I got this little recipe from Jamie Cooks it Up and if you haven't visited her blog, you totally should. She has tons of delicious recipes that are very family friendly!

 (We all know I am not the best food photographer, especially when my phone is my camera of choice! :D)

You will need:

2 t ground cinnamon

1 C white sugar

**Mix together and set aside--you'll need this two different times. 

Next you will need:

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. butter, softened

1 C. sugar

1 C. brown sugar

3 eggs at room temperature

2 tsp. vanilla

1 C sour cream at room temperature 

Directions:

**Grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour and dust the entire inside of your pan with the cinnamon sugar mixture. You will probably use about 1/3 C. of the mixture. Set aside the leftovers to use in the middle of the cake.

**In a mixing bowl combine the flour, baking powder, baking soda and salt. 

Set this mixture aside for later.

**In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.

**Add the white sugar and mix for 3 minutes.

**Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.

**Add the eggs one at a time, mixing for a full minute after each one.

**Stir in the vanilla.

**Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.

**Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

**Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.

**Cool for 10 minutes, then invert onto a wire rack to cool completely.

Crispy Southwest Chicken Wraps

Oh, Pinterest! How can I be so addicted to you? Probably because you help me find delicious meals to make as well as a million holiday/birthday/craft ideas that I will never get around to actually doing anything about. But, I digress... I found these little beauties and knew I had to have them! Matt and I thought they were pretty darn delicious, I'm sure we'll have them again before too long. Hopefully you'll like them too!

(This recipe and picture came from here.)

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

**Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps nice and creamy. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

**Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. 

Delish!

Mexican Lasagna (Chicken)

Hello out there! I just HAD to send this new recipe your way after trying it out last night. I got it from the Scrumptious Sister blog a while ago but haven't gotten around to making it. However, last night I made it for my family and it's totally worth passing on! One of us sisters has already posted a different Mexican Lasagna recipe but that one contains ground beef, but for chicken lovers like me this one's a winner!

(I even borrowed their picture from here)

Here's what you need:

Cooking Oil Spray

6 Corn Tortillas, cut into quarters {I used 4 flour and cut them into strips}
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions chopped {I didn't use any}
1 Tsp Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided

**Preheat oven to 350 F°.
**Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  **Bake for 5 minutes, remove and set aside.
  *In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

**Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

**Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  **Bake uncovered for 35 minutes.

 SOOOOO yummy!