Tuesday, October 29, 2013

White Chicken Enchiladas

If it's cheesy and has a tortilla wrapped around it, chances are I'll eat it.  I just can't resist any kind of enchilada.  These were so simple to make and it reminded me of the chicken enchiladas my mom used to make while we were growing up. 

White Chicken Enchiladas

10-12 flour tortillas
2 cups chicken, cooked and shredded
2 cups Monterey Jack cheese, shredded
3 Tbsp. butter
 3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 small can diced green chilies


Preheat the oven to 350º.  Grease a 9x13 pan.

In a bowl, mix chicken and 1 cup of the cheese. Roll up in the tortillas and place in the pan side by side.

In a sauce pan, melt the butter and stir in the flour.  Cook for about 1 minute.  Add the broth and whisk until smooth.  Heat over medium heat until think and bubbly. Add the sour cream and chilies to the sauce pan.  Do not boil.

Pour sauce over the tortialls and top with remaining cheese.

Bake for about 20-15 minutes and then under the broiler for about 3 minutes to brown the cheese.

Source: JoyfulMomma

Saturday, October 26, 2013

Buffalo Chicken and Potato Casserole

This could become labeled as an obsession, but I've sorta been on a buffalo chicken kick....for the last 10 years.  I blame it on Buffalo Wild Wings.  Eating there for the first time 10 years ago changed my life.  That sounds dramatic, but I couldn't believe I had lived so long without realizing that buffalo sauce even existed!  So, I've been making up for it lately by making tons of dinners that have buffalo chicken incorporated into it somehow. I like this one because of the added potatoes.  Makes it feel like less of a dip trying to be a meal and more like an actual meal. 

Buffalo Chicken and Potato Casserole

3-4 boneless, skinless chicken breasts, cut into small pieces
1/3 cup Franks Buffalo Sauce
5 cups of red potatoes, cut into small pieces
1 cup ranch dresssing
1/2 cup cheddar cheese, shredded
1 (10 oz) can Cream of Chicken soup
1/2 breadcrumbs

Heat oven to 350º.  Spray a casserole dish with cooking spray. 
In a medium bowl, stir together the chicken and buffalo sauce.  Spoon in the casserole dish covering the entire bottom. 

In the same bowl, stir together potatoes, dressing, cheese and soup.  Spread over chicken.  Sprinkle bread crumbs over the top. 

Cover with foil and bake for about 30 minutes.  Uncover and bake another 20-25 minutes or until potatoes are tender and chicken is cooked through. 

Source: Holy Cannoli Recipes

Sunday, October 6, 2013

Breakfast Casserole

Near the end of the school year, all the teachers hosted a Parent Appreciation breakfast.  I signed up to bring a breakfast casserole.  Since I'd never made one before, I made my family one on Saturday to test out the recipe.  I'm so glad I did, because it turned out great! 

I added mushrooms to the "real" casserole and that version was my favorite.  Green peppers definetly deserve a spot in this recipe too.  

I have to make this again because the picture is sad, but don't be fooled.....this casserole was really tasty! 

**This is a make-the-night-before dish, so plan ahead!  It's perfect for feeding company. 


1 lb spicy pork sausage
1/4 cup onion, chopped
1/2 cup mushrooms, chopped (optional)
1/4 cup green peppers, chopped (optional)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese


Spray a 13x9 glass casserole dish with cooking spray.  

In a skillet, cook sausage, green peppers, mushrooms and onion over medium heat for 5 minutes.  Stir in potatoes.  Cook another 5-7 minutes, until the sausage is cooked through and the potatoes are slightly browned. 
Drain the mixture onto paper towels, then spoon into the casserole dish. 

In a medium bowl, stir eggs, milk, Bisquick and salt and pepper until well blended.  Stir in cheese. 

Pour over the sasuage mixture and mix well.  

Cover with foil and refrigerate for 8 hours. 

Heat oven to 350º and bake casserole for 45 minutes.  Uncover and make another 10 or 15 minutes (until a knife inserted into the middle comes out clean)

Serve with your favorite hot sauce, salsa and sour cream. 

Source: bettycrocker.com