Tasty Tuesday - Leftover Chicken Enchiladas

Once again, I am linking up to Mother of Pearl it Is for Tasty Tuesday!!




These enchiladas were (in my opinion) the best I have ever made. And I've made a LOT of enchiladas! I used  a lot of leftovers for this. We buy a LOT of double decker taco kits - you know, the ones with the cheese sauce pouch and the flour tortillas AND taco shells? Well, I always use two kits (six people . . . you need two kits . . .) but never need both packs of taco seasoning and cheese sauce they come with. I always save them, but never know what to do with them . . . UNTIL NOW!! I also used leftover chicken from a chicken that I roasted and froze a few weeks ago. 


Now, because of the sheer volume of ingredients and steps, I do not have pictures today. Please don't let that discourage you from trying them! They are a little time consuming because of the steps, but I promise you they're worth it!!!

Preheat over to 400

For the Sauce:
2 T butter
2 T flour
1 1/2 C milk
1 C shredded cheese (I used a mexican four cheese blend)
1 pouch cheese sauce from a double decker taco kit OR 1 C velveeta
1 oz cream cheese


In a small saucepan melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in the milk. Using a wooden spoon, stir the sauce until it starts to thicken. Continue to stir until it coats the back of the spoon. Remove from heat and add all three cheeses, stirring until melted. Add salt and pepper, if desired.

For the filling:
1 T butter
1 T olive oil
1 c frozen seasoning blend (chopped onion, bell pepper, and celery), thawed
1/2 can chopped green chilies (more if you like it spicy)
2 cups shredded cooked chicken
1 packet taco seasoning
1 C cheese sauce (recipe above)


Heat the olive oil and melt the butter in a skillet over medium heat. Add the seasoning blend and chilies. Cook until onions are softened and translucent. Add chicken and cook until heated through. Add the taco seasoning and cheese sauce and combine well. 

For the enchiladas
8-10 corn tortillas
1 recipe filling
1 recipe cheese sauce
1 can mild red enchilada sauce
1 C shredded cheese


Heat the tortillas in the microwave until soft. Fill each tortilla with about 2 T of filling and roll tightly. Place seam side down in square (8x8 or 9x9) baking pan that has been prepared with cooking spray. When all are filled and in the pan, pour over remaining cheese sauce and spread evenly. Top with red enchilada sauce and cheese. 

Bake at 400 degrees for 30-45 minutes.

*If you don't have the time or the will to assemble them enchilada style, cut up the tortillas, mix them in with the filling, turn out into the casserole dish and top as the directions suggest. The cooking time is about the same!*


Don't forget to visit Mother of Pearl It is for more Tasty Tuesdays!!

Tasty Tuesday - Two New Fun Recipes the Kids Will LOVE

Tasty Tuesday Time!
 
This week I decided to link up with Tree over at Mother of Pearl It Is for her Tasty Tuesday post. She has a great blog, and I encourage you all to go over there RIGHT NOW and visit!!

I have two recipes for you this week, and ironically, have tried neither of them out yet!! HA! That's okay, though, because I know they'll both be fantastic!

Recipe #1 - Creative Pancakes!!

This first recipe is an idea I stole from IHop. They have a new kids pancake meal on the menu called the create-a-face pancake. My kids had it a few weeks ago, and LOVED it! The concept is simple - use fruit and yogurt to make a face on your pancake. My version is not as simple as driving to a restaurant and placing an order, but it is a bit healthier!

Ingredients:
Pancakes:
Cooking spray, for cooking the pancakes
2 cups whole wheat pancake mix
2 eggs
1 1/4 C 1% or skim milk
2 T vegetable oil or melted butter
2 T sugar
2 T brown sugar
1 T Cinnamon or Nutmeg
1 cup frozen blueberries, thawed
1/2 cup chopped nuts

Toppings Suggestions:
1 banana, sliced
1 box raisins
1 tube Simply GoGurt for each child
2-3 strawberries, sliced
whipped cream

Instructions:
Combine pancake mix, milk, oil or butter and sugar in a large bowl until well mixed. Add brown sugar, cinnamon/nutmeg, blueberries, and nuts and mix until well combined. Heat a griddle or frying pan over medium heat. Spray with cooking spray. Pour 1/4 c batter onto pan and cook until dry around the edges and bubbly on the surface. Turn and cook an additional 30 seconds to 1 minute until browned on the other side. If needed, keep warm on a plate by covering with foil and a tea towel until all pancakes are cooked.

Now the fun part!
Put one pancake on a plate for the kids. Give them their choice of toppings, encouraging them to get creative! Use the Go-Gurt for hair or a funny smile, use raisins for eyes or a mouth, strawberries for rosy cheeks, etc. Or they can paint a scene on their pancake!

*note - Use scissors to snip a small corner off the Go-Gurt package rather than ripping the top off like usual. This will give the children greater control over "drawing" with it!*

Recipe #2- Deep Dish Ravio-Pizza!

Okay, so I haven't tried this recipe . . . YET, but I will be making it this week. And I have made deep-dish pizzas before. This is an idea I got watching the kids eat their canned ravioli last night, and we are excited to try it! It's not the healthiest I've done, but it's fun, and the kids will have a great time helping with this one! *bonus - this recipe makes two "pies", so if you don't need both, wrap one up for freezing after assembly!*

Ingredients:
Cooking spray for prepping the cake pans
2 rolls refrigerated pizza dough
1 26.5 oz can spaghetti sauce
1 1 lb package frozen ravioli
1 package sliced provolone or mozzarella  cheese
1/2 C Parmesan cheese

Preheat oven to 375. Spray two 8-in cake pans with cooking spray. Cook the ravioli according to package directions. Drain. Toss with 1/2 the sauce. Remove dough from packages and spread on the bottom of the pans, bringing it all the way up and over the sides. Cover the bottom with slices of provolone or mozzarella. Pour the ravioli on top of the cheese, about 2/3 the way up the pan. Cover with remaining sauce and sprinkle tops with parmasean cheese. Bake for 45 minutes, or until bubbly and crust is slightly browned. Remove and allow to rest for at least 10 minutes (15 is better!). Cut into wedges and serve with a tossed or Cesar salad!

Have fun with these two this week, if you try them, let me know how they work out for you!
God bless you, everyone!