Cheesy Chicken Enchiladas

I’m always looking for great casserole recipes because they are so easy to throw together and just toss in the oven while I take care of other things…dishes, vacuuming, manicures…you get the idea.  I’ve tried a few different chicken enchilada recipes and always thought they were either too dry or sort of flavorless.  This recipe solved all of those problems!  It had lots of delicious, creamy sauce and the flavor was amazing!

Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded cheddar/monterey jack blend (8 oz)
1 medium tomato, diced
10 flour or corn tortillas (6 inches)
2 medium green onions, thinly sliced
  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
  2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Top mixture with diced tomatoes.  Roll up and place seam sides down in baking dish with sauce.
  3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Adapted from Betty Crocker

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Creamy Cheesy Bacon-y Pockets

My brother, who is a genius with a grill and even better with the smoker, has recently been expanding his areas of expertise in the kitchen to include baking.  The moment I had the idea for these delicious pockets I knew he was the person to help make them.  Bacon and jalapenos are two of our favorite things, so it is only fitting that we should collaborate.  The result was amazing!  We hope you like them as much as we did!

Creamy Cheesy Bacon-y Pockets

6  strips bacon, cooked and crumbled
4  jalapenos, diced
1  8oz brick cream cheese, softened
1  tablespoon ranch dressing
1/2 tsp garlic powder
1  tube crescent rolls

Fry bacon over medium heat until crisp, remove from skillet and set aside to cool.  Drain most of bacon grease, leaving about 2 tablespoons in the skillet.  Leaving heat on medium, saute diced jalapenos for about 2 minutes, just until tender.  When bacon has cooled, dice it or place it in a plastic ziplock bag and pound it with a mallet.
Unroll crescent rolls from tube and lay on a cookie sheet.  Stretch the dough a little, be careful not to tear.
Mix softened cream cheese with ranch and garlic powder. Place about a tablespoon of cream cheese mixture on the wide part of each crescent roll.  Top with about 1/2 to 1 tsp each of bacon and jalapenos, depending on the size of the crescent roll and how much you were able to stretch it.  Bring all three corners of the crescent roll up to meet over the filling and twist together to seal. Press seams together (I dipped my fingertip in water and ran it down the seams to help seal them).  Top with crumbled bacon.  Bake at 375 degrees for 10 minutes, or until tops are golden.