Chicken Enchilada Lasagna Roll ups

I have been meaning to post this recipe for some time....it's SO good! Easy too, especially if you use rotisserie chicken from the store. Another plus is you can put it together ahead of time and throw it in the oven when guests arrive. 

Our daughter first made this for us, and we liked it so much I have been making it at least once every month. It's easy to freeze and reheat for a quick lunch too.

Chicken Enchilada Lasagna Roll ups

12 lasagna noodles, boiled

2 c. shredded chicken

2 tsp. chili powder 

1/2 tsp. cumin

2 cloves garlic, minced

2 1/2 c. Mexican Blend Cheese

2 (10 oz) cans Enchilada sauce

2 Tbsp. sour cream

4 scallions, sliced

1/4 c. sliced black olives (optional)

Mix the chicken,seasonings, garlic, 1 1/2 c. cheese,1/2 c. of the enchilada sauce,2 Tbsp. sour cream and scallion whites and set aside.

Pour 1/4 c. enchilada sauce in the bottom of a greased 9x13 pan.

Spread 1/4 cup chicken mixture onto each lasagna and roll up, and place seam side down in the pan. Pour the remaining enchilada sauce on top.Sprinkle with remaining cheese. Top with olives and bake covered  at 425 for 20 minutes, and 10 minutes uncovered. Let stand 10 minutes before serving.

Chicken Verde Casserole

Today I'm sharing a quick and tasty recipe for Chicken Verde Casserole that my family loves. Only 5 ingredients and 30 minutes! 

I serve it with chips and salsa on the side, and lots of toppings to choose from. It's fun for company,too. Be careful choosing the Salsa Verde as some can be VERY spicy. Unless you like it that way like we do!

Chicken Verde Casserole

1 1/2 c. to 2 cups cooked chicken,cubed

16 oz. bottle of Salsa Verde 

3/4 c. sour cream

3 large 10" flour tortillas

2 to 3 c. of shredded cheddar (I used Monterrey Jack)

cilantro and extra sour cream for toppings

Spray a 9" casserole dish or pie plate. Mix the chicken, Salsa Verde and sour cream. Set a tortilla inside, and layer with the mixture and cheese. Top all with cheese and bake about 20 to 30 minutes until heated through and cheese is melted. Let sit for 10 minutes before cutting, and top with sour cream and cilantro.

Ranch Baked Cheddar Chicken

This is so delicious!

I love ranch dressing, and mixed with cheese and mayo...yum! The panko adds a nice crunch too... a quick and easy meal.

Ranch Baked Cheddar Chicken

3 chicken breasts

1/4 cup shredded sharp cheddar cheese

1/4 c. mayo

1/2 of a package of dry ranch dressing mix ( 1 oz. size package)

salt and pepper to taste

1/3 c. panko crumbs ( I used seasoned)

Line a baking dish with foil. Sprinkle chicken with salt and pepper,and place in the baking dish. Combine the cheddar cheese, mayo, and ranch seasoning. Spread on top of chicken and sprinkle with panko. Bake at 400 for about 30 minutes or until juices run clear.

Enchilada Soup

All of a sudden our warm weather disappeared and cold moved in!

We have had only a few snow flurries here and there, though, so we have been lucky. I decided some soup would warm us up, and dug out this comforting spicy recipe.

The house smelled wonderful all day as it was cookin'! 

It tasted wonderful too.... AND it warmed us up!

Enchilada Soup

4 boneless chicken breasts

2 (14.5 oz.) cans crushed tomatoes

1 (10 oz.) can enchilada sauce

1 can black beans, rinsed

1 small onion, chopped

2 c. chicken broth

2 cloves garlic, minced

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. pepper

1/2 c. frozen corn

Combine all in a crock pot and cook on low 6 to 8 hours. Remove and shred chicken with 2 forks, return to crock pot and serve. Garnish with tortilla chips, sour cream, cilantro, Monterrey jack cheese, any toppings of your choice! 

Baked Artichoke Chicken

I LOVE any type of artichoke dip...spinach artichoke is really a favorite. A few weeks ago I ate an  artichoke chicken sandwich at a local restaurant. It was SO good... Brent even kept sneaking some  off my plate.

I was hungry for it again, and decided to make it at home. I found several recipes on line, and combined a few ideas for this one. I decided not to serve it on a bun, but it would taste good as a sandwich too. 

It was delicious!

Baked Artichoke Chicken

4 chicken breasts

1 (15 oz.) can artichoke hearts,drained and chopped

3/4 c. Parmesan cheese

3/4 mayonnaise

1/4 tsp. garlic salt ( I used garlic, minced to taste)

Mix the artichoke hearts,Parmesan cheese,mayo, and garlic salt. Spread on top of chicken and bake 45 -60 minutes at 350 until chicken juices are clear.

Santa fe Chicken Bowls....pinned it and tried it

Pinned it, tried it, and LOVED it! Another winner!

What would I ever do without Pinterest? I can't even remember what it was like without it! I have gotten so many great ideas and recipes from there.

One of my favorite ways to cook is with my crock pot. I use it almost once a week, and this recipe will be cooking in it quite often! 

You can put on whatever toppings you like ....it was especially good with crushed tortilla chips on top!

Sant fe Chicken Bowls

 adapted from Skinnytaste

4 boneless chicken breasts

1 can Rotel tomatoes and green chilies

1 can black beans, rinsed

1/2 package frozen corn

1 can fat free chicken broth

1/2 c. chopped cilantro

2 green onions, chopped

1 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne pepper

Combine in slow cooker and cook on low for 8 hours. Serve on top of rice. Toppings: cheese, green onions, cilantro, crushed tortilla chips, black olives, sour cream etc.

Cilantro Lime Chicken

This is one of our favorite go to meals...we love this spicy combo!

It's so easy to throw into the crock pot...only 5 ingredients. It's a fun meal too, there are so many toppings one can use...I usually go with lettuce, tomato, shredded cheese,onions and sour cream. I served it this time with flour tortilla's, but its great with hard shell taco's too.

I found this in a Taste of Home magazine several years ago,and I bet I make some version of it at least once a month. It's fun with different kinds of salsa,too!

 Cilantro Lime Chicken

1 (16 oz.) jar salsa

1/2 envelope taco seasoning ( can use more)

juice of one lime

6 Tbsp. cilantro, chopped

4-6 boneless chicken breasts

Place chicken in crock pot. Combine the rest of the ingredients and pour on top. Cook on low for 6-8 hours. Shred.  Serve with tortillas and favorite toppings.

BLT Smoked Turkey Salad

I'm back with another salad to share, but honestly in this hot weather, they are so refreshing and taste SO good! And are so easy to make. It's a meal all by itself, although sometimes we have a crusty roll along side, or some fruit.

 I really like the added flavor from the smoked turkey,too. The crunch from the peppers and cucumbers, and the bits of bacon and cheese.... all make great combo!

BLT Smoked Turkey Salad

6 c. romaine, torn

4 c. cubed smoked turkey

1 c. chopped tomatoes

1 c. shredded mozzarella

1 c. shredded cheddar

10 slices bacon, cooked and crumbled

1/2 c. chopped red pepper

1/2 c. chopped red onion

1/2 c. chopped cucumber

Dressing:

1 c. plain yogurt

1 c. mayo

1/4 c. sugar

1/4 c. red wine vinegar

1 tsp. garlic powder

Combine the salad ingredients in a large bowl. Mix the dressing ingredients in a small bowl and pour over salad. Toss to coat.

Chicken Pot Pie

Who doesn't love a good pot pie? 

It's really so easy to do, and tastes MUCH better than the frozen ones. I used to use a recipe a friend gave me, but now I make one that is even quicker! I use premade pie crust and rotisserie chicken, and it really comes together in about 20 minutes, ready to bake for another 30 minutes.

This is also a perfect recipe to use up some of that leftover turkey...and any veggies. These freeze really well too!

Chicken Pot Pie

1 lb. chicken breasts, cooked and cubed ( I used rotisserie)

1 1/2 c. sliced carrots, boiled and drained

1/2 c. sliced celery

1/3 c. butter

1/3 c.onion, diced

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

2/3 c. milk

two 9" pie crusts

Cook the onion and celery in the butter until tender. Add the flour,salt and pepper and slowly stir in the broth and milk. Cook until thickened.

Put one pie crust into a pie tin. Add the chicken, then the carrots. Pour the thickened sauce on top of all. Put the second crust on top, seal edges well, and slit the crust in several places. Bake at 425 for 30 to 35 minutes, until crust is brown and golden. Cool 10 minutes before slicing.

Caprese chicken and bacon

I made this dish the other night, after seeing it on allrecipes.

 I was looking for something with basil, since I had a bunch of fresh picked from the local Farmer's Market. 

This sounded good, and I had all the ingredients on hand. It took just a few minutes to put together, and before I knew it, we were siting down having a delicious dinner!

Caprese chicken and bacon

allrecipes

8 bacon strips

4 chicken breasts

1 Tbsp. Olive oil

1/2 tsp. salt

1/4 tsp. pepper

2 plum tomatoes, sliced

 fresh basil leaves

4 slices mozzarella cheese

Place the bacon on a cookie sheet lined with foil and bake at 400 for 8-10 minutes until partially cooked. Remove and let drain on a paper towel.

Place the chicken in a baking dish, sprinkle with oil, salt and pepper. Top each chicken breast with sliced tomatoes,and wrap with 2 slices of bacon,  Bake at 400 for 25 minutes until chicken juices run clear. Top each with a slice of cheese and return to oven until melted. 4 servings

Turkey salad croissant

This recipe is from a friend of mine, and it's so good I could eat it every day!

Well, maybe not everyday, but close.

My favorite meat is turkey, and I love using leftovers in so many recipes. This is a favorite!

Turkey Salad Croissants 

1 1/2 c. turkey, chopped
1/2 c. Miracle Whip
1/2 tsp. salt
1/4 tsp. pepper
dill weed to taste
1/4 c. sweet onion, chopped
1 Tsp. lemon juice
1 stalk celery, chopped
half and half, add to desired consistency
1/4 c. slivered almonds, toasted

Mix all together and serve on croissants.

Baked Teriyaki Chicken

I'm always looking for new ways to make chicken, so I'm glad I found this recipe at allrecipes. We really liked it!{I used chicken breasts, though, and the recipe calls for thighs.}

The flavor was excellent!

You can find the recipe here.

Fabulous Chicken Salad

I found another chicken salad recipe to try in one of my ( way to many) cookbooks...this time it has pineapple in it...along with some light cream. Other recipes I have do not use either if these ingredients. I make chicken salad often, using up leftover chicken ,as it makes such a quick and easy lunch for the next day. I have to say it's a favorite any time of the year, but we like it especially on a hot summer day. I look forward to sitting in the deck...hopefully soon....eating lunch on a bright, sunny day!

We really enjoyed the addition of pineapple, and the cream did add a rich flavor. My favorite on any chicken salad are the almonds, I like the added toasty, crunchy texture. Now I just need that sun!


Fabulous Chicken Salad

2 chicken breasts, cooked and cubed

3 stalks of celery, chopped

2 c. green grapes, halved

2 c. pineapple chunks

1 c. slivered almonds, toasted

2/3 c. mayo

1/4 c. light cream

salt and pepper to taste

2 T. vinegar.

Combine the first 5 ingredients. Make sauce. Chill both separately. Just before serving, combine. Serves 8-10.

Next Day Chicken Noodle Hotdish

This is one of my favorite hot dishes to make. I usually use rotisserie chicken, which makes it even easier to make.   (If you are watching salt, cook your own chicken and use low sodium soup...as it is a salty dish.) It literally takes 5 minutes to stir together and throw in the frig....then another hour to bake the next day.

I found this recipe in a church cookbook years ago, and since then I have seen may variations.....different types of cheese, adding veggies....they all sound good. But for some reason, I always make it the same way. I guess it's because we love it the way it is!

Next Day Chicken Noodle Hot Dish

2 c. chopped chicken, cooked

2 c. dry elbow macaroni

2 c. milk

2 cans of cream of chicken soup

1 tsp. onion flakes

8 oz. shredded cheddar cheese

Mix well and put in a greased 9x13 pan. Cover and refrigerate. The next day bake at 350 for 1 hour.

Grandma's Swiss Chicken Souffle

 Brent's grandma gave me this delicious recipe when I was first married. She had a shower at her house, and she served this dish. It was SO good, I asked for the recipe, as did everyone else there!

The layers of chicken and cheese are irresistible. I love the taste of the pimento, and it adds such nice color. It is so pretty on the dish served along side a green salad.( It is a rather firm dish, the bread does not get soggy,and  it cuts nicely.)

Grandma was such a wonderful cook, it was always a pleasure to be invited to her house! She was known for her baked goods, especially her heart shaped cookies and white cake decorated with strawberries and fresh mint leaves. I'm glad I have several of her recipes to pass down to my kids!

Grandma's Chicken Souffle

8 slices white bread

2 c. cooked chicken, cubed

4 slices Swiss cheese

2 eggs, slightly beaten

1 can cream of chicken soup

1 Tbsp. chopped onion

2 tsp. lemon juice

1/2 tsp. dried mustard

1 small jar pimento, drained

1/4 c. milk

Trim the crusts off the bread, and butter one side of each. Put 4 slices of bread, butter side up in a greased 9" pan. Top with chopped chicken and Swiss cheese. Put the other 4 slices on, butter side down. Mix the rest of the ingredients until well blended. Pour over the bread. Cover with foil and bake at 350 for 40 minutes. Take the foil off about half way through baking. Let set 5 to 10 minutes before cutting and serving.

Corn flake chicken

I was hungry for fried chicken, but didn't want all that fat, so I found this recipe at allrecipes.  I'm probably the last person to make it. I see many similar recipes floating around the net.

While it did not taste exactly like fried chicken, it was a great replacement. Crunchy on the outside and tender and moist on the inside.

It was so easy, and so delicious, I know I will be making this often!

Corn flake chicken

allrecipes

3 boneless chicken breasts

1 c. lite sour cream

Lawry's season salt

1/3 c. Parmesan cheese

1 c. crushed corn flakes

Mix the sour cream and Parmesan cheese. Mix some Lawry's with the crushed corn flakes. Spread the sour cream mixture onto the chicken, dip into the corn flakes. Place on a greased foil lined cookie sheet. Bake at 350 for an hour or until juices run clear.

Chicken enchilada soup...pinned it and tried it

Pinned it..... tried it...... and loved it!

We thought this was a perfectly spiced soup, full of veggies and chunks of shredded chicken in every bite. Like most soups, it tasted even better the next day. Instead of crackers, we crushed tortilla chips on top and threw on some cilantro. And more cheese, can't forget more cheese on top! The original recipe called for avocado on top, and that would be good,too.

I didn't make this soup in a crock pot, I just simmered it slowly on the stove. I didn't have to worry about cooking the chicken, as I already had some leftover cooked chicken I threw in instead.

It will definitely be on my list of soups to make over the winter months!

Chicken Enchilada Soup

cinnamon and spice

2 tablespoons olive oil

1/2 c. diced onion

1 small green or red bell pepper, diced

jalapeno pepper, diced...optional

2 cloves garlic, minced

 salt and  pepper to taste

1 can diced tomatoes & green chile's

4 cups  chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans, drained

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon oregano 

1 + 1/2 cups shredded sharp cheddar cheese 

1 cup sour cream

Saute the onion, pepper and garlic until tender. Put in the crock pot. Add everything but the cheese and sour cream and cook on high 3-4 hours. Remove chicken and shred, add back to crock pot. Stir in the sour cream and cheese, stir and heat until melted. Serve with sour cream, cheese, tortilla chips, and cilantro.

White Chicken Chili

I've been in the soup makin' mood.  I guess it's this chilly weather. We've already had some light snow with more predicted later this week.

Whatever the weather, this is a great tasting soup. It's not too spicy, yet has a pleasant little kick to it. I love to dip tortilla chips in it. This soup also freezes well, so it's perfect for a quick lunch, or a hearty supper!

White Chicken Chili

1 1/2 lb. chicken breasts

2 cans great northern beans, drained, and rinsed

2 cans chicken broth

1 can mild green chilies

2 tsp. cumin

1 tsp. oregano

1/2 c. chopped green pepper

1/2 c. chopped red pepper

1/2 c. chopped onion

2 cloves garlic, minced

Put in crock pot and cook on low 6-8 hours. Take out chicken and shred, return to crock pot. Serve with crushed tortilla chips and shredded cheese on top.

Honey Lime Marinade

We tried this marinade a few weeks ago, and LOVED it. I can't remember where I copied down the recipe from, but I'm glad I have it. 

I've made it 3 times already!

Honey Lime Marinade

3 Tbsp. soy sauce

1 Tbsp. honey

1 Tbsp. olive oil

1 tsp. lime juice

1 tsp. minced garlic

4 boneless chicken breasts

Marinate 2 hours or overnight, then grill.

Special Turkey Sandwhich

I love sandwiches for lunch, but sometimes it does get a bit boring. Jazzing up deli turkey with mustard and cranberries sure does the trick. Add some melted cheese, and you have one delicious sammy!

Special Turkey Sandwich

4 slices bread, lightly toasted

2 teaspoons djon mustard

2 slices cranberry sauce

thinly sliced deli turkey

2 slices cheese, your choice

Spread the mustard on 2 slices of the  toasted bread, top with cranberries, turkey and cheese. Place under broiler until cheese is melted. Top with the other 2 slices of toast.(serves 2)