Chicken Enchiladas (using canned chicken)

Ingredients:

Kirkland Signature Chicken Breast: 2 cans (12.5 ounces each) 

Cream Cheese: 1 block (8 ounces), softened to room temperature and diced

Taco Seasoning: 1 packet

Enchilada Sauce: 1 can (15 ounces), red or green sauce

Shredded Cheese: 2 cups of Mexican-blend or cheddar cheese 

Tortillas: 8 to 10 soft flour or corn tortillas 

Directions:
Preheat the oven to 350 degrees. 

Mix the Filling 

1. Drain the chicken, then dump into a mixing bowl and shred into tiny pieces. 

2. Add the softened cream cheese, the taco seasoning packet, and 1/2 cup of the shredded cheese into the bowl.

3. Stir everything together until the chicken is completely coated and looks like a thick, creamy paste. 

Roll the Enchiladas

4. Pour just a little bit of the enchilada sauce into the bottom of a large baking pan. Use the back of a spoon to paint the bottom of the pan with the sauce so the tortillas don't stick.

5. Lay one tortilla flat on a clean plate or cutting board. Scoop 3 big spoonfuls of the creamy chicken mixture right into the middle of the tortilla. 

6. Roll and tuck: Roll the tortilla up tightly, tucking ends in. Place into your baking pan, seam facing down against the bottom of the pan so it stays closed. 

7. Repeat for all your tortillas until your filling is all gone and your pan is lined with rolled tortillas. 

8. Pour the remaining sauce over the top of your rolled tortillas. Make sure every tortilla gets covered in sauce so they don't get dry. 

10. Sprinkle the rest of your shredded cheese over the top of the sauce. 

11. Bake for 20 to 25 minutes. It is ready when the cheese is completely melted and bubbling at the edges! 

12. Let the pan sit for 5 minutes to cool down before serving.

Creamy White Chicken Enchiladas

 Creamy White Chicken Enchiladas

source: https://allourway.com/chicken-enchiladas/

Ingredients

White Enchilada Sauce:
¼ cup butter
¼ cup flour
3 cups chicken broth
4 ounces can diced green chilies
1 cup sour cream
½ cup shredded Monterey Jack cheese

Filling:
2 cups cooked chicken breasts shredded
6 ounces cream cheese softened
½ cup sour cream
4 ounces can diced green chilies
1 teaspoon cumin
1½ cups shredded Monterey Jack cheese
10 tortillas 8-inch
Topping:
2 cups Monterey Jack cheese
chopped cilantro for garnish

Instructions

To Make White Enchilada Sauce:
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux.
Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.

To Make the Filling:
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble Enchiladas:
Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface.
Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
Pour the sauce on top of the tortillas and sprinkle with cheese.
Bake for 25-30 minutes or until heated through and cheese is bubbly.
Garnish with cilantro if desired.


NOTES: The enchiladas can be frozen (before being cooked) for up to 3 months. Cover them with a double layer of plastic wrap to protect against freezer burn, and make sure the sauce is completely cool before wrapping. When you're ready to cook the enchiladas, let them come to room temperature before cooking as per the original directions.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Creamy Parmesan Mashed Potatoes

Creamy Parmesan Mashed Potatoes 

Source: https://www.myfoodandfamily.com/recipe/112898/cheesy-and-creamy-parmesan-mashed-potatoes

Prep Time: 10 minutes

Total Time: 35 minutes

Makes 10 servings

Ingredients

2 lb red potatoes cut into 1/2 -inch chunks 

1 cup fat free reduced sodium chicken broth 

4 oz philadelphia neufchatel cheese, cubed 

½ cup reduced fat sour cream 

3 tbsp. grated parmesan cheese 

Instructions

Place potatoes in large saucepan. Add broth; cover bring to boil on high heat 15 min , stirring after 8 min.

Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min or until potatoes are tender and most of broth is absorbed.

Add neufchatel cheese. Reduce heat to low. Mash potatoes slightly until neufchatel cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.