Easy Enchiladas

Mix the following in a bowl:

2-3 chicken breasts diced and cooked
8 oz sour cream
8 oz cream cheese
1 tsp garlic salt
1/2 tsp pepper
4 oz can diced green chiles

Spoon mixture onto tortillas, wrap and place in a casserole dish.

Mix together and then pour on top of tortillas:

2-10 oz cans enchilada sauce (I prefer the mild green kind)
1 small can cream of chicken

Cover with shredded Monterey Jack and Cheddar cheese.

Bake at 350 degrees for 40 min.  Broil for 3-5 minutes to get the cheese a little carmelized.

Serve with spanish style rice

Patio Beans (a delicious version of baked beans!!!)

8 slices bacon (add more if you wish)
1 medium onion, chopped
1 lb can baked beans such as Bush's (I like the kind with brown sugar)
1 lb can kidney beans, drained
1 lb can lima beans, drained
1/4 pound sharp cheddar cheese, finely grated
1/2 cup brown sugar
1/3 cup ketchup
2 teaspoons worcestershire sauce
1/2 cup grated parmesan cheese

Fry bacon until crisp.  Saute onion in bacon drippings.  Combine in large casserole the beans, cheese, brown sugar and seasonings.  Stir in the onion and bacon which has been crumbled.  Sprinkle with parmesan cheese.  Bake at 350 degrees until heated thoroughly and bubbly.  Serves 6.

This is a great BBQ side dish and freezes great, too!

Baked Ziti

1 lb dry ziti pasta (tube-shaped pasta; penne would also work)
1 onion, chopped
1 lb ground beef
2 jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 cups sour cream
6 oz mozzarella cheese, shredded
2 Tbs grated Parmesan cheese

Boil ziti until al dente (about 8 minutes)
In large skillet, brown onion and ground beef.  Drain grease then add spaghetti sauce and simmer 15 minutes.
Preheat oven to 350 degrees
layer 9x13 pan or 2 8x8 pans like this (listed bottom to top):
1/2 of ziti
provolone
sour cream
1/2 of sauce
remaining ziti
mozzarella
remaining sauce
parmesan cheese

cover and bake for 30 minutes

NOTE: this freezes really well.  The sour cream and provolone are not classic Italian ingredients but they make it super creamy and gooey which I love:)

Cafe Rio Pulled Pork

I know there are fancier recipes for the Cafe Rio Pulled Pork, but this one is SUPER easy and tastes really great.  So in my opinion, why complicate things?:) 

3-4 lb boneless pork roast (whatever is cheapest...shoulder, sirloin, etc.)
1 16oz bottle salsa (whatever kind you like)
1 can Coke
2 cups brown sugar
(OR you can add more Coke and less brown sugar to your liking)
water

Place pork roast in crock pot and add salsa, coke and brown sugar.  Add water until the roast is about 1/2 way covered.  Cook on low until meat falls apart easily with a fork.  Shred roast and serve on buns, in a burrito or on a salad.  This meat freezes really well once it's shredded, too.  

Scalloped Potatoes

Terri's 2023 Modifications in blue

1 large bag frozen potatoes (shredded hashbrown or southern/cubed style; I prefer shredded)

1 can cream of chicken

1 ½ cup grated cheddar cheese (I use medium or sharp)

½ cup butter melted (I’ve made it without the butter, too, and it tastes good, just a little drier)

1 1/2 crushed garlic cloves-browned in pan and then crushed

1/2 tsp white pepper

1 tsp salt

1 pint (16 oz) sour cream

1/3 cup chopped green onions

No garlic pepper 

1 tsp garlic pepper

½ tsp onion powder

French fried onions (optional garnish)

Mix all together in a big bowl.  Transfer to pyrex dish (9x13) and bake for 45 min @ 350 degrees.  If garnishing with onions, add them the last 5 minutes of baking.  Great when served with ham.  Freezes well. 

Note: If using the cubed style potatoes, it’s best to thaw them first.  Otherwise they don’t soften up completely in the oven.  You can use frozen or thawed shredded potatoes and it works great. 

Easy Lasagna

1-2 lbs ground beef

32oz bottle prego

1 ½ cups water

16 oz cottage cheese

3 cups mozerella cheese, grated

2 eggs

¼ cup chopped parsley

1 tsp salt

¼ tsp pepper

8 oz lasagna, uncooked

Directions:

Brown beef, drain fat, mix in sauce and water. Separately combine the rest of the ingredients in bowl. Put 1 cup sauce on bottom of a 9x13 greased pan, then pup on 3 lasagne noodles. Put on more sauce, then ½ cheese mixture. Repeat. Bake, covered w/foil at 350^o for 60 minutes. Uncover and bake for 10 more minutes.

Cream Cheese Chicken Over Rice

4-6 chicken breast, cut into pieces
1/2-1 stick butter (depending on taste)
1/4 cup vinegar
2 packets Italian dressing seasoning
1-2 pkg cream cheese
2 family size cans cream of chicken
milk to thin sauce as desired

Put everything in crockpot and let cook all day on low heat.  Shred the chicken and serve over rice.

White Chicken Chili

White Chicken Chili

(From Cooking Light magazine)

Cooking spray

2 lbs chicken breast, cubed

2 cups chopped onion

2 garlic cloves, crushed or minced

2 tsp ground cumin

½ tsp dried oregano

1 tsp ground coriander

7-8 oz can, chopped green chiles, undrained

1 cup water

2 (15.5 oz) cans cannellini beans, rinsed and drained (Great Northern Beans are easier for me to find so I usually use those)

1 (14 oz) can chicken broth (or about 2 cups if you make your own using a chicken base)

½ tsp hot pepper sauce (I usually leave this out, but it doesn’t make it too spicy)

Optional toppings (I usually skip the cilantro):

1 cup shredded Monterey Jack cheese

½ cup chopped fresh cilantro

½ cup chopped green onions

Sour cream

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large pot or Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently.

Add garlic and sauté 2 minutes, stirring frequently.

Stir in cumin, oregano, and coriander and sauté 1 minute.

Stir in chiles; reduce heat to low and cook 10 minutes, partially covered.

Add chicken, water, cannellini beans and broth; bring to simmer.

Cover and simmer 10 minutes.

Stir in hot sauce (optional) and top with (optional) toppings listed above

Recipe doubles or triples easily and freezes really well! Tastes great with No-Knead bread