Chicken Cream Cheese Enchiladas

This is such a delicious recipe! If you can't find the green enchilada sauce, you can always just use the red. I found the green to be a bit less tangy. My family loved this recipe, you should give it a try!

chicken breasts, cooked and chopped (2-3 cups)
can cream of chicken soup
8 oz. cream cheese
28 oz. green enchilada sauce
8 oz. cheddar cheese
15 flour tortillas

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
3. Mix all ingredients well. Make sure the cream cheese is not clumpy.
4. In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
5. In each tortilla put approximatley 3-4 large tablespoons of the mixture.
6. Roll each tortilla and place into the pan.
7. Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
8. Sprinkle remianing cheese on top.
9. Bake for between 25 and 30 minutes.
10. Allow to cool 10 minutes before serving.
11. Garnish with sour cream, lettuce, olives, etc .

Michelle'sTaquitos

I make these weekly! The kids love them. Matt takes them in his lunch a lot of days because they are quick and easy to eat on the run! I have played around with ingredients many times and they always come out tasting great. Give them a try!

INGREDIENTS:
1. 1 tablespoon vegetable oil, plus more for brushing on the taquitos
2. 1 medium onion, finely chopped
3. 1 clove garlic, minced
4. 3/4 pound lean ground beef
5. 1 cup salsa, plus more for dipping
6. 2 teaspoons chili powder
7. 1/2 teaspoon salt
8. 1/4 teaspoon pepper
9. 10 (6-inch) flour tortillas
10. 1/2 cup shredded Cheddar or Monterey Jack
Sour cream

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Just a word of advice: if you're like me and accidentally use 8-inch tortillas, instead of 6-inch, you'll need more than 1/4 cup of meat mixture to put on the tortillas (I used about 1/2 cup). You'll also need more cheese - 1/2 cup just doesn't cut it! And one more thing...in using the bigger tortillas your taquitos won't come out looking nice and thin like the picture above; they'll come out fatter, looking more like a burrito, but still good anyway!

KFC Twister and KFC Twister Sauce

These are wonderful! I think the special sauce you make with may really makes them taste like something you bought rather than made. I was really impressed with these and recommend using thin strips of chicken. My first batch were a little too big. You should try them! They are delish!

3 tablespoons plain flour
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon onion powder
12 boneless, skinless chicken breast tenders
Olive oil spray
1 egg white
1/4 cup fat-free milk
1 1/2 cup bread crumbs
6 burrito-size (10-inch) low-fat flour tortilla
1 tablespoon KFC Twister Sauce (recipe below)
Shredded iceberg lettuce
2 Diced tomatoes

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 250 degrees
Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs in a shallow dish.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the crumbs to coat completely. Repeat dipping a second time into the egg white mixture and the crumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.


KFC TWISTER SAUCE

(Makes 1/4 cup, enough for 4-6 servings)

1/4 cup plus 1/4 teaspoon light mayonnaise
1 teaspoon sugar
1/2 teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

FIF ~ Favorite 4th Recipes!

I love both both of these so much. That napa salad is so good I can't even tell you! People always request that I make copies of the recipe and I love love love the potato salad too. So will you!

Potato Salad

• 4 pounds red or new potatoes
• 6 green onion
• 1/2 c. butter
• 1/2 c. chopped dill pickles
• 1 t. dill weed
• 3/4 c. light mayo
• 1 tsp. vinegar
• 1 T mustard
• 4 hard boiled eggs, chopped
• salt & pepper

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clean, cube and boil potatoes until just tender. Add butter salt & pepper while warm. Chop green onions and pickles, add mayo, vinegar, veggies, mustard, and eggs. Season to taste with salt. Refrigerate to cool... serve & enjoy.

Pasta Salad

• 16 oz. pasta
• 1 c. black olives, sliced
• 1/2 c. green pepper, chopped
• 4 green onions, sliced
• 2 T. olive oil
• 1 T Mayo
• 1 t. mustard
• salt
• oregano
• mrs. dash

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Mix well, season to taste. Serve cold.

Napa Cabbage Salad

• 1 (3 ounce) package chicken flavored ramen noodles
• 1/4 cup butter
• 1/2 cup sesame seeds, toasted
• 1/2 cup blanched slivered almonds
• 1 large head napa cabbage, shredded
• 6 green onions, chopped
• 1/4 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/8 cup white sugar

• 
  

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Visit Overwhelmed with Joy for more favorite ingredient friday recipes for the fourth of July!

breakfast casserole

I make this all the time now! I will put the ingredients together on a friday night and it is ready to pop in the oven Saturday morning. My favorite way to make it is with jalapeño cheddar bread from the walmart bakery. It just has more zip with the bread. It is yummy! You should try it!

Breakfast Casserole

9 eggs 1.5 cup half and half 5 green onions, chopped Salt and pepper Butter to grease pan 6 slices of garlic Texas Toast (frozen) 1 pound spicy pork sausage, cooked and drained of fat, bacon, or and ham 1 cup grated Cheddar cheese In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

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