Chicken Enchiladas (with canned sauce)

Green Chile Chicken Enchiladas Source:https://www.iheartnaptime.net/wprm_print/green-chile-chicken-enchiladas

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6

Ingredients
1 (14-ounce) can green enchilada sauce
8-10 flour or corn tortillas
2-3 cups shredded cooked chicken , about 4 chicken breasts
4 ounces cream cheese , softened
1 (4.5-ounce) can diced green chiles , about 1/2 cup
1 Tablespoon fresh lime juice , optional
1 clove garlic , minced
½ teaspoon chili powder
¼ teaspoon cumin
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 cup shredded cheese , I prefer a mix of cheddar or pepper jack
Optional toppings: Chopped cilantro, Tomatoes, Olives, Bell peppers, Sour cream, Lime

Instructions
Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9x13-inch pan and set aside.
In a medium bowl, stir 2-3 cups chicken, 4 ounces cream cheese, 1 clove garlic, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon lime juice, and 1 can green chiles until combined.
Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
Top with cilantro and desired toppings, if desired. Serve while warm.

Notes
Substitutions: You can substitute the cream cheese for sour cream or Greek yogurt, if preferred. Add a squeeze of lime to the chicken mixture, if desired.

Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).

Cheesy Vegetable Casserole

Ingredients
1 small yellow onion finely diced
1 tbsp butter
10.5 ounces condensed cream of mushroom soup
½ c milk
½ c sour cream
8 ounces shredded cheddar cheese, divided
2 heaping c frozen broccoli
3 c frozen mixed vegetables
2 large eggs whisked
2 c cooked rice
½ tsp garlic salt
½ tsp salt
½ tsp mustard powder
½ tsp Italian seasoning
¼ tsp pepper
Topping:
1 c Ritz crackers crushed (about ¾ of a sleeve)
2 tbsp melted butter

Instructions
Start by cranking up your oven to 350°F so it’s ready to go when you need it.
Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!

Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Cheesy Ham and Potato Casserole

Source: The Novice Chef

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)

Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.

Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.

White Chicken Enchiladas

source: https://www.alyonascooking.com/white-chicken-enchiladas-recipe/#wprm-recipe-container-8281 

Prep: 10 mins
Cook: 23 mins
Total: 33 mins

Ingredients:
10 8-inch flour tortillas
2 cups cooked shredded chicken
2 cups Colby & Monterey jack cheese shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 4oz can of diced green chilies

Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

**This is the recipe as it was written. I personally think the filling is a bit dry; next time I might try mixing some of the sauce with the chicken and cheese to see if that makes it less dry. (I like the taste of these a lot; I just want to experiment with the texture a bit.)

Vegetarian Tater Tot Casserole

Source: https://urbanfarmie.com/tater-tot-casserole/ 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1hour 

Ingredients 

1 tablespoon olive oil 

1 large onion, finely chopped 

2 cloves garlic, minced (1/2 tsp garlic powder)

1 cup frozen mixed vegetables

10.5 ounces condensed cream of mushroom soup (1 can)

 ½ cup sour cream 

1 teaspoon smoked paprika (THIS IS NOT THE SAME AS REGULAR PAPRIKA!)

½ teaspoon dried oregano

½ teaspoon salt 

¼ teaspoon black pepper 

15 ounces frozen tater tots 

Instructions 

Preheat your oven to 375°F (190°C). Grease a 6x9-inch baking dish and set aside. (I used an 8 by 8)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes. 

Add the minced garlic and cook for an additional minute. 

Stir in the frozen mixed vegetables and cook for another 3-4 minutes until they begin to thaw and are heated through. 

Stir in the condensed cream of mushroom soup and sour cream until well combined. 

Add the smoked paprika, oregano, salt, and pepper. Cook for 2 minutes. 

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. 

Arrange the frozen tater tots in a single layer on top of the mixture, covering the entire surface. 

Bake in the preheated oven for 30 minutes until the tater tots are golden and crispy. 

Remove the casserole from the oven and let it sit for a few minutes.

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.

Dill Pickle Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/dill-pickle-pasta-salad

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Makes  8 servings

Ingredients
½ pound dry shell pasta about 3 cups
¾ cup pickles sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup pickle juice

Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Strawberry Oatmeal Muffins

 Source: https://www.savorynothings.com/strawberry-oatmeal-muffins/

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
1 cup quick-cooking oats, uncooked*
½ c. brown sugar packed
1 cup Greek yogurt OR light sour cream
⅓ cup oil
1 egg beaten
1 teaspoon vanilla extract
1 cup all-purpose flour plus some extra for the strawberries
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped strawberries+

Instructions
Preheat the oven to 400°F . Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes. (See notes below.)
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.

Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes
*Quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates. (Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. +Strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced. (Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.)

Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.

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.

Cheesy Potato Casserole

Cheesy Potato Casserole

 
Source: https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutess
Makes 8 servings

Ingredients
1 pint sour cream
1 can condensed cream of chicken soup
½ cup butter, melted
1 tablespoon garlic salt
1 cup chopped onions
1 bag 30 oz frozen country style shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese

Directions
Heat oven to 350 degrees.
In large bowl , combine all ingredients and stir until well blended.
Pour into ungreased 13x9 inch glass baking dish.
Bake 45 minutes.

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.

Classic Potato Salad (no eggs)

Classic Potato Salad

Source: https://happilyunprocessed.com/easy-simple-classic-potato-salad/#tasty-recipes-20221-jump-target

Ingredients

4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)*

1 Cup Sweet Onion, diced 

1 Cup Celery, diced (2 or 3 stalks) 

2 Tablespoons Apple Cider Vinegar 

Dressing
1 1/2 cups Mayonnaise 

1/2 Cup Sour Cream 

1 Tablespoon Yellow Mustard 

1/4 tsp Sea Salt 

1/4 tsp White Pepper 

Instructions: 

Place potatoes in a large pot of cold water covered by at least 2 inches. Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through. 

Meanwhile, dice the onion and celery and set aside. Drain the potatoes and let them cool about 5 minutes or until they stop steaming. 

Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two. 

Mash very lightly with a potato masher keeping some larger chunks. 

Add the onions and celery and sprinkle with some salt and pepper. 

Make the dressing in a small bowl and add enough until the potatoes are fully coated. 

Cover and chill until ready to serve.

*I used baking potatoes and cubed them to cook them.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

White River Sour Cream Cornbread

White River Sour Cream Cornbread

Source: some cookbook but I don't know which one

Yield: 16 servings

Ingredients

3/4 cup flour

1/4 cup sugar 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 1/4 cups cornmeal 

1 egg slightly beaten 

1 1/4 cups sour cream 

1/3cup vegetable oil 

Directions

Preheat oven to 400 degrees. 

Sift together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 

Stir in corn meal.

In separate bowl, combine eggs , sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into a greased 8-inch square pan. Bake for 15-18 minutes. (For muffins, bake for approximately 12 minutes or until knife inserted in the center comes out clean.) Do not overbake.

If you freeze some, prepare to serve by removing cornbread from freeze bag and allow to thaw at room temperature.