Pollo Fundido Flautas
This was the easiest meal to throw together!
All it takes is six simple ingredients
to make one irresistible flauta!
I used rotisserie chicken for this recipe. I just grabbed a whole rotisserie chicken from the deli, skinned it, and pulled off and shredded the chicken.
I store the chicken in my fridge and pull it out whenever I need to use it!
One chicken can go a long way!
These are so mouth-watering and delicious!
You can’t stop at just one!
Ingredients
· 6 oz. cream cheese; softened
· 1 1/2 cups sharp cheddar cheese
· 2 cups shredded chicken
· 1/4 cup diced green onions
· 1 tsp crushed red pepper
· 10 soft taco size flour tortillas
Directions
1. Preheat oven to 375 degrees.
2. Combine cream cheese, cheddar cheese, green onions, and crushed red pepper in a bowl.
3. Spread 1 tablespoon of mixture onto a flour tortilla, top with 1 heaping tablespoon of shredded chicken.
4. Roll up tortilla and place on a greased baking sheet seam side down. Repeat for the remaining tortillas.
5. Spray rolls with cooking spray. Bake for 13-15 minutes.
6. Turn flautas over and bake for an additional 7 minutes, till browned evenly. Serve warm and enjoy!!
i wash you dry... thank you!
Easy chicken
Caesar salad pizza
This super-easy and delicious recipe takes no time to create!!
A basic chicken Caesar salad is prepared and placed on a warm pizza crust. Top it with freshly shaved Parmesan cheese.
Using a Rotisserie Chicken is just plain smart!
Ingredients
- 1 fresh pre-made ball of pizza dough, divided into 4 smaller balls
- 2 chicken breasts, diced
- 1 bag Caesar-style salad greens
- 1/2 cup prepared Caesar dressing
- 1/4 cup freshly shaved or grated Parmesan cheese
Directions
1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
2. On a floured surface roll each dough ball into a round pizza shape. Place on the parchment paper and bake 10-15 minutes or until the center is cooked. Remove and allow to cool just slightly.
3. In a large mixing bowl, add the diced chicken, the bag of salad greens and the Caesar dressing. Toss well, mixing all the ingredients. Divide the salad between each of the pizza crusts and garnish with fresh Parmesan cheese. Serve immediately.
Chicken, Ricotta and
Spinach Stuffed Shells
Rotisserie Chicken a staple on my grocery list... They’re so delicious, and so versatile!
These stuffed shells are loaded with a creamy ricotta and spinach filling that’s studded with chunks of tender chicken breast.
This is a great way to mix up your traditional stuffed shells recipe!
Ingredients
· 1 1/2 cups part-skim ricotta cheese
· 1/2 cup thawed frozen spinach, squeezed dry
· 1 cooked chicken breast, shredded (about 1 cup)
· 3/4 cup shredded Parmesan or Asiago
· 1/2 tsp. granulated garlic
· 1/4 cup chopped parsley
· 1 egg, beaten
· 20 jumbo pasta shells
· 1 24 oz. jar of your favorite pasta sauce
· 2 cups shredded mozzarella
· Salt and pepper to taste
Directions
1. Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool. The pasta will continue to cook in the oven.
2. Pour half of the pasta sauce into a 9×13 baking dish, covering the bottom of the pan completely.
3. Mix the ricotta, shredded Parm/Asiago, spinach, granulated garlic, chicken and half of the parsley in a bowl. Season with salt and pepper to taste. Add the egg into the seasoned mixture and stir to combine. Fill a quart sized plastic bag with the filling, and then cut off one corner of the bag, to create a piping bag. Fill each shell with about 2 tablespoons of filling.
4. Place the stuffed shells seam side down into the baking dish. Top the shells with the rest of the pasta sauce, covering completely.
5. Top the saucy shells with 2 cups of shredded mozzarella, and the remaining parsley.
6. Cover the baking dish with aluminum foil and bake at 350 degrees for 20-30 minutes, until the shells are bubbling and the cheese is melted and gooey.
Chicken Enchilada Stack
Think outside the "dish." You can enjoy the flavor &texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them.
I seriously suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack! So Good!!
Ingredients
- 1 teaspoon canola oil
- 1 cup chopped onion
- 1/2 cup chopped seeded poblano chile
- 2 garlic cloves, minced
- 1 1/2 teaspoons chipotle chile powder
- 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
- 1 (8-ounce) can tomato sauce with basil, garlic, and oregano
- Cooking spray
- 2 cups shredded rotisserie chicken breast
- 1 cup frozen baby white and yellow corn
- 1 (15-ounce) can black beans, rinsed and drained
- 5 (8-inch) corn and flour blend tortillas
- 8 ounces shredded cheese of your liking (about 2 cups)
- Cilantro sprigs (optional)
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
Cooking light…
Comfort Casserole
I loved it then and my family loves it now. In fact… everyone I have made Comfort Casserole for is quite smitten with it!
Dare I say I have eaten it from the pan…cold…
in the morning? It is that good!
This is a recipe that is quite possibly even better with turkey… Thanksgiving in a 9 x 13 pan! My mom always served this with a Jell-O salad and cranberry sauce on the side.
Ingredients
· 1-14 oz. pkg. stuffing mix (Pepperidge Farm)
· 1 can evaporated milk
· 2 cans cream of celery soup
· 1 small bag frozen peas
· 1/4 cup onion-chopped
· 3 cups chicken or turkey-cooked and chopped
Make it
1. In a bowl, combine dressing mix and melted butter. Mix this until well Combined.
2. Put 1/2 of this mixture into a 9x13 greased pan and set aside.
3. In a separate bowl combine the remaining ingredients and mix well.
4. Pour over stuffing in pan. Top with remaining stuffing.
5. Cover and bake in a 350 oven for 1 hour, or until center is hot and the edges are bubbly. Uncover for the last 5-10 minutes to brown. Enjoy!
Honey Lime Chicken Enchiladas
An Enchilada I don’t like…
This is one of my ALL-TIME favorite meals!
Whenever I have to take a meal to neighbors or people are coming over… this is the one!! I’m sure everyone I know has eaten these by now…
We love them!
Ingredients
Marinade
· 6 tablespoons honey
· 5 tablespoons lime juice
· 1 tablespoon chili powder
· 1/2 teaspoon garlic powder
Enchiladas
· 1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
· 8-10 flour tortillas
· 1 pound Monterrey jack cheese, shredded
· 16 ounces green enchilada sauce
· 1 cup heavy cream
Directions
· Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.
· Pour about 1/2 cup enchilada sauce on the bottom of a
9 x 13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
· Put rolled tortillas in 9 x 13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.
· Bake at 350 degrees for 30 minutes until brown and crispy on top.
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