Spicy Enchiladas

My husband loves spicy food and he absolutely LOVES these enchiladas!  There are ways to make them less spicy though if you can't handle the heat :)

Ingredients u will need:
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup sour cream
1 tsp chili powder
2 cups chopped turkey or chicken (I used chicken)
1 can (4 oz) chopped green Chiles
8 flour tortillas (8 inch), warmed
1 cup shredded cheddar cheese
1 can hot rotel (or u can use mild if u don't like it so spicy)
1 large can (28oz) enchilada sauce
Extra Spicy Mrs. Dash seasoning, add to your own liking

~Stir the soup and sour cream in a small bowl.

~Stir together the chicken, chili powder, Chiles, rotel, and Mrs. Dash, and 3 tbsp soup mixture (or a little more if u want it more creamy)

~Spread remaining soup mixture into a 4 qt shallow baking dish. Spoon about 1/3 cup chicken mixture into each tortilla. Roll up and place tortillas, seam side down, into the dish. Pour enchilada sauce over the enchiladas (I used almost the entire can). Sprinkle with the cheese.

~Bake at 350 degrees for 25 minutes or until the enchiladas are hot and bubbling.

Enjoy :)

Mmmmmacaroni & Cheese :)

Ingredients:
‎One 8 oz pkg elbow macaroni
8 oz pkd sharp cheddar cheese
12 oz container small curd cottage cheese
8 oz container sour cream
1/4 cup grated parmesan cheese
Salt and pepper to taste

The topping is:
1 cup dry bread crumbs
1/4 cup melted butter.
 
Just cook the noodles first, then mix it all up, except for the topping. Put the topping on and then cook for 30 minutes at 350 degrees :)

You can get the fat free sour cream and light cheese to lessen the calories a bit, that's what I did :) It was really good! I suggest not putting all the topping on though, it is a bit much! I only put on 3/4 of the topping.

Taco Stuffed Shells

Hello everyone!  I found this recipe on Pinterest, and the link led me to  
 http://blogchef.net/taco-stuffed-shells-recipe/ 
and that is where I found this wonderful recipe!  My husband was skeptical at first when I told him what we were having for dinner but he loved it!  It is one of our favorites now :)

Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
Cooking Instructions:
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
 

Crispy Chicken with Creamy Italian sauce and Bowtie Pasta

I originally found this recipe on Pinterest, which then linked me to www.jamiecooksitup.blogspot.com where I found this yummy recipe! Time: 45 minutes Yield: 6 servings Recipe from Jamie Cooks It Up! 3 large chicken breasts 5 C corn flakes 3/4 C flour 1/2 t salt 1/2 C milk 6 T olive oil 1 12 oz package bowtie noodles (farfalle) Sauce: 1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor) 2 cans cream of chicken soup 1 C chicken broth 1/2 C milk fresh parsley, chopped (optional) 1. In a small food processor crush the corn flakes into crumbs. 2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 5. Take a pair of sharp kitchen scissors and cut each breast in half. 6. Dredge the chicken in the flour. Be sure it gets covered on both sides. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes. 7. Start cooking your pasta. 8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 9. Add the olive oil to a hot skillet. 10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes.... or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides. 11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil. 13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose. Enjoy!