April 2020

Million Dollar Dip is incredibly rich and decadent! It was all that I cherished so much. It reminded me of a lot of a cheese ball that I had as a kid, and it smelled and tasted divine as well. This one million dollar dip tastes the same as it looks. During my day, I had more than a few cheesy dips, but this one is by far the richest and most addictive yet. And this is a lot cheaper than the name suggests. In fact, after having marinated a few hours in the refrigerator, this dip can even taste better. Served with crackers and decorated with green onions and bacon, this dip will be a great success at your next party.

The best cheese dip you can make is Million Dollars Dip. Creamy cheese layers, sharp cheddar cheese, bacon, green onion, and slipped almonds. Bacon-and-cheese dip smothered and ready to pack in the taste of delicacy your chips and veggies. Normally, this dip is a good snack. The name doesn’t matter, it’s sure to make your mouth water, it’s a million dollars dip.

This recipe of Almond, Bacon, and Cheese, also called Neiman Marcus Cheese Dip, began as a widespread and quickly grew to a multitude that has taken up millions of dollars. It is ideal for making it chilled in advance and best served. However, regardless of how you serve or what you call it, the recipe itself has passed the time test and remains a favorite party. I don’t know, but that’s all the proof that I need it’s a “million dollars” taste.

Ingredients:

5 green onions, chopped

8 oz cheddar cheese, shredded

1½ cups mayonnaise

½ cup real bacon bits

½ cup slivered almonds

Directions:

In a small bowl, add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds.

Mix until combined, and chill for a minimum of 2 hours.

Serve with the crackers you prefer.

Million Dollar Dip Recipe

Rebecca Million Dollar Dip is incredibly rich and decadent! It was all that I cherished so much. It reminded me of a lot of a cheese ball that I had as… Main Dish Recipes Million Dollar Dip Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 13 voted )

Ingredients

• 5 green onions, chopped
• 8 oz cheddar cheese, shredded
• 1½ cups mayonnaise
• ½ cup real bacon bits
• ½ cup slivered almonds

Instructions

In a small bowl, add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds.

Mix until combined, and chill for a minimum of 2 hours.

Serve with the crackers you prefer.

This is a tasty and simple dish to cook, it’s best to eat this with rice. With other vegetables or potatoes, you may try to bake it. The whole family gave the recipe a thumbs up. In the crockpot, I cooked mine so that the pork chops came out perfect and juicy. Next time I was using half the water needed to make the gravy a bit thicker but we all thought it was perfect.

The comfort food is certainly one of those recipes. It is deceptively simple but it is always a pleasure for the family. Most of you have grown up on the meal. I am not reinventing the wheel here. But in my mind, we always come back to these most basic recipes because they are comfortable and taste like home and family and our childhood food.

Ingredients:

4 boneless pork chops

2 cups of cooked rice

1 10.5 oz. can of cream mushroom soup

1 C. frozen peas and carrots, thawed

1/4 C. milk

1/2 C. French Fried Onions

1/2 C. grated cheddar cheese

pinch of salt

my house seasoning mix – see below

my house seasoning. Place in an airtight bag, mix (equal parts garlic powder, oignon powder, and chive …)

1 T. olive oil

Directions:

Combine rice, broth, milk, peas and carrots in a cup, 1/4 of the fried onions, 1/4 of the cheese, and a pinch of salt.

Pour into a well-grained 9 buffer pan. In a skillet, heat the oil, season the chops with the house seasoning (garlic powder, onion powder, pepper). Fry each side of each chop for a minute or 2 to get a little brown.

Put it on top of the rice and remove it. Cover with foil, and bake 25 minutes.

Remaining cheese and fried onions uncover and top. Return to the oven for another 5-10 minutes, until the cheese is melted and the onions are browned lightly.

REAL OLD-FASHIONED PORK CHOP CASSEROLE

Rebecca This is a tasty and simple dish to cook, it’s best to eat this with rice. With other vegetables or potatoes, you may try to bake it. The whole family… Main Dish Recipes REAL OLD-FASHIONED PORK CHOP CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 24 voted )

Ingredients

• 4 boneless pork chops
• 2 cups of cooked rice
• 1 10.5 oz. can of cream mushroom soup
• 1 C. frozen peas and carrots, thawed
• 1/4 C. milk
• 1/2 C. French Fried Onions
• 1/2 C. grated cheddar cheese
• pinch of salt
• my house seasoning mix – see below
• my house seasoning. Place in an airtight bag, mix (equal parts garlic powder, oignon powder, and chive ...)
• 1 T. olive oil

Instructions

Combine rice, broth, milk, peas and carrots in a cup, 1/4 of the fried onions, 1/4 of the cheese, and a pinch of salt.

Pour into a well-grained 9 buffer pan. In a skillet, heat the oil, season the chops with the house seasoning (garlic powder, onion powder, pepper). Fry each side of each chop for a minute or 2 to get a little brown.

Put it on top of the rice and remove it. Cover with foil, and bake 25 minutes.

Remaining cheese and fried onions uncover and top. Return to the oven for another 5-10 minutes, until the cheese is melted and the onions are browned lightly.

Notes

Nutrition Info: Per Serving: 258 calories; 17.7 g fat; 12 g carbohydrates; 12.9 g protein; 34 mg cholesterol; 1299 mg sodium.

It is never a bad time for the feast with all the plates we juggle in this life that can raise the spirits and spice a little! Good food is an exciting trip across the world, but we are not all able to spend money or extra time dreaming on a plane into the warm sands of Mexico. So … we thought why not take those tropical flavors home for a holiday? Trying new things in the kitchen may be a fun experience, but we also feel confident in knowing that food has a certain amount of tried and true ingredients to supply every household. You will find sweet, golden Mexican cheese on top and mixed inside these enchiladas, as well as rich cream cheese mixed with hot chicken seasoned with spicy spices and cool lime juice.

Ingredients:

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 8-inch flour tortillas

Directions:

Preheat oven at about 325 ° C.

In a medium dish, combine cream with sour cream. Add 1/2 teaspoon salsa. Add 1/2 cup of whatever type of cheese.

Toss the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions in a second bowl. Add a mixture of chicken to cheese and stir to blend.

Divide in the bottom of a baking platter around 1/2 cup of salsa. On the tortilla fill with 1/3 to 1/2 cup, roll up and put it down on the side of the seam dish. The rest of the tortillas are repeated.

Spread to cover the majority of the salsa on enchiladas. Sprinkle the rest of the cheese together.

Move it to the preheated oven and bake until hot and bubbly for 20 to 25 minutes. Sprinkle and serve warm with remaining scallions.

Cream Cheese Chicken Enchiladas

Rebecca It is never a bad time for the feast with all the plates we juggle in this life that can raise the spirits and spice a little! Good food is… Main Dish Recipes Cream Cheese Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 58 voted )

Ingredients

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded pepper-jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

Instructions

Preheat oven at about 325 ° C.

In a medium dish, combine cream with sour cream. Add 1/2 teaspoon salsa. Add 1/2 cup of whatever type of cheese.

Toss the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions in a second bowl. Add a mixture of chicken to cheese and stir to blend.

Divide in the bottom of a baking platter around 1/2 cup of salsa. On the tortilla fill with 1/3 to 1/2 cup, roll up and put it down on the side of the seam dish. The rest of the tortillas are repeated.

Spread to cover the majority of the salsa on enchiladas. Sprinkle the rest of the cheese together.

Move it to the preheated oven and bake until hot and bubbly for 20 to 25 minutes. Sprinkle and serve warm with remaining scallions.

I started making a Peanut Butter Bar filled with the flavor of peanut butter. In the flavor department, peanut butter desserts are often lacking, but I wished to ensure that the peanuts in every bite had an undeniable taste.

It is almost always safer to use a normal, emulsified peanut butter when baking with peanut butter. Those are the standard market butter for the peanut brand, which are entirely mixed directly outside the shelf and have no dense oil coating on top.

All-natural butter (only ground peanuts) separates and may not be mixed into the blond or frosting base and a combined butter of the peanut. Although I like natural butter from peanuts to snacks and sandwiches, I strongly suggest having the emulsified butter baked with peanut.

Ingredients:

1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners’ sugar

1 cup peanut butter

1 1/2 cups semisweet chocolate chips

4 tbsp peanut butter

Directions:

Mix the butter or margarine, graham cracker crumbs, confectioner’s sugar, and 1 cup of peanut butter in a medium bowl until well blended.

Push uniformly into the bottom of a 9×13 inch ungreased plate.

Melt chocolate chips with peanut butter into a metal bowl over simmering water or into a microwave, and stir occasionally until smooth. Spread over the crust that has been prepared.

Cool it down for a total of one hour before cutting into squares.

Notes:

Tightly cover bars, as a whole or cut into individual squares, and freeze for up to three months. I simply line up the squares between sheets of parchment paper in a freezer-safe jar. Thaw in the fridge overnight before serving.

Instead, you can use unsalted butter. In step 2 add 1/4 teaspoon salt and peanut butter.

I strongly recommend a refined, smooth peanut butter like Jif or Skippy for better texture. I don’t suggest peanut butter of oily or natural type to this recipe.

Peanut Butter Bars

Rebecca I started making a Peanut Butter Bar filled with the flavor of peanut butter. In the flavor department, peanut butter desserts are often lacking, but I wished to ensure that… Main Dish Recipes Peanut Butter Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 30 voted )

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tbsp peanut butter

Instructions

Mix the butter or margarine, graham cracker crumbs, confectioner's sugar, and 1 cup of peanut butter in a medium bowl until well blended.

Push uniformly into the bottom of a 9x13 inch ungreased plate.

Melt chocolate chips with peanut butter into a metal bowl over simmering water or into a microwave, and stir occasionally until smooth. Spread over the crust that has been prepared.

Cool it down for a total of one hour before cutting into squares.

Notes:

Tightly cover bars, as a whole or cut into individual squares, and freeze for up to three months. I simply line up the squares between sheets of parchment paper in a freezer-safe jar. Thaw in the fridge overnight before serving.

Instead, you can use unsalted butter. In step 2 add 1/4 teaspoon salt and peanut butter.

I strongly recommend a refined, smooth peanut butter like Jif or Skippy for better texture. I don't suggest peanut butter of oily or natural type to this recipe.

The sausage gravy is one of my favorite comfort foods all the time. Biscuits and sausage gravy is a Midwest and South style, staple breakfast meal. It’s one dish I’m particularly looking forward to getting on a chilly fall or winter morning. Though we all know that sausage gravy isn’t the healthiest food in the world, it’s one of the best sticks to your ribs. There we enjoy comfort food, from shrimps and grits to homemade mac and cheese. Creamy and delicious, this sausage gravy is irresistible! Season the gravy with salt and pepper. Naturally, nothing goes hand in hand like Biscuits and Gravy so serve this sausage biscuit gravy immediately.

Ingredients:

1 (12 ounces) package maple-flavored sausage

3 tbsp butter

1/4 cup all-purpose flour

3 cups whole milk

salt and pepper to taste

Directions:

Place sausage into a huge, broad pan. Cook until uniformly brown over medium to high heat.

Remove sausage from the pot and leave the drippings in with a slotted spoon. Add and stir the butter until it cools.

Add flour, then stir to smooth. Reduce to medium heat, then cook until light brown.

Whisk gradually in milk, and cook until thickened. Stir in cooked sausage, season with salt and pepper.

Reduce heat, and cook for about 12 to 15 minutes. If the gravy gets too thick, stir in a bit more milk.

Tips:

Make sure you are using a spiced sausage or apply herbs, salt, and pepper to your seasonings.

You need fat to make a good sausage gravy so do not drain your sausage. Add the true fat of butter and/or bacon to the taste!

Sausage gravy isn’t a complex meal, no need for you to add any extra.

Biscuits are traditional, but every potato starch to bread will work well!

Better yet, top this with a soft egg so that the yolks runny

Bill’s Sausage Gravy Is the Best Gravy for Biscuits You Can Make

Rebecca The sausage gravy is one of my favorite comfort foods all the time. Biscuits and sausage gravy is a Midwest and South style, staple breakfast meal. It’s one dish I’m… Main Dish Recipes Bill’s Sausage Gravy Is the Best Gravy for Biscuits You Can Make European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

• 1 (12 ounces) package maple-flavored sausage
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 3 cups whole milk
• salt and pepper to taste

Instructions

Place sausage into a huge, broad pan. Cook until uniformly brown over medium to high heat.

Remove sausage from the pot and leave the drippings in with a slotted spoon. Add and stir the butter until it cools.

Add flour, then stir to smooth. Reduce to medium heat, then cook until light brown.

Whisk gradually in milk, and cook until thickened. Stir in cooked sausage, season with salt and pepper.

Reduce heat, and cook for about 12 to 15 minutes. If the gravy gets too thick, stir in a bit more milk.

Tips:

Make sure you are using a spiced sausage or apply herbs, salt, and pepper to your seasonings.

You need fat to make a good sausage gravy so do not drain your sausage. Add the true fat of butter and/or bacon to the taste!

Sausage gravy isn't a complex meal, no need for you to add any extra.

Biscuits are traditional, but every potato starch to bread will work well!

Better yet, top this with a soft egg so that the yolks runny

Simple, peasant, and delicious! These little treats are great for the sweets we have. It became popular in the mid 20th century and continues to be a classic. this no baked oatmeal fudge cookie recipe. No-bake cookies are particularly good in summer when the oven is not attractive. If you need rush cookies, they fit the banknote. Additionally, they have nutritious oatmeal, albeit packed with decadent chocolate. They ‘re also a good idea if the kitchen has little cooks who can not wait for some treats to be combined. It’s easy and almost immediate, but you’re going to have to monitor the stovetop action.

You can have the ingredients measured in less than 10 minutes, the batter mixed and molded into cookies. These No-Bake Chocolate Oatmeal Fudge Cookies need to be set for a while, but you won’t have to wait long. It will take them just about 30 minutes to set up. If at this stage they are still too wet, try to stick them in the fridge. This recipe makes around 24 cookies a fairly big batch of cookies. They are dense, filling cookies so they’re going a long way to go. That said, it is difficult not to go back for another.

Ingredients:

3 cups of rolled oats.

1 tsp of vanilla.

1 cup of chopped nuts (optional).

½ cup of butter.

2 cups of sugar.

½ cup of evaporated milk.

½ cup of cocoa powder.

Directions:

Mix oats, vanilla, and noodles together in a dish.

Stir in sugar, cocoa and evaporated milk and boil for 2 minutes over medium-low heat. Switch the heat off.

To melt, add the butter and whisk.

Add the oat mixture and mix in the coat while still warm.

Place the mixture on wax paper with the spoon and let it cool at least 2 hours.

Tip:

You can store them until cooled in the refrigerator in the airtight case! If you’ve left to save.

No Bake Oatmeal Fudge Cookies

Rebecca Simple, peasant, and delicious! These little treats are great for the sweets we have. It became popular in the mid 20th century and continues to be a classic. this no… Main Dish Recipes No Bake Oatmeal Fudge Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of rolled oats.
• 1 tsp of vanilla.
• 1 cup of chopped nuts (optional).
• ½ cup of butter.
• 2 cups of sugar.
• ½ cup of evaporated milk.
• ½ cup of cocoa powder.

Instructions

Mix oats, vanilla, and noodles together in a dish.

Stir in sugar, cocoa and evaporated milk and boil for 2 minutes over medium-low heat. Switch the heat off.

To melt, add the butter and whisk.

Add the oat mixture and mix in the coat while still warm.

Place the mixture on wax paper with the spoon and let it cool at least 2 hours.

Tip:

You can store them until cooled in the refrigerator in the airtight case! If you've left to save.

Enchiladas have been an essential part of our family for as long as I remember. They feed an audience delightedly. You can plan them ahead and only bake them before they are necessary. Also, they make great leftovers (especially with breakfast eggs). These chicken enchiladas salsa verde are one of my personal favorites! They are packed with grilled chicken in vivid, tangy tomatillo salsa and smothered in it.

Ingredients:

Chicken Filling:

2 tbsp olive oil

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 roasted boneless and skinless chicken, shredded

1 cup shredded Mexican cheese blend

1/2 (8 oz) package cream cheese, softened

1/4 cup salsa verde

1 (2.5 oz) can sliced olives, drained and diced

1/4 cup chopped fresh cilantro

1/2 (4 oz) can dice jalapeno peppers (optional)

Enchilada Sauce:

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup sour cream

1/2 cup salsa verde

16 corn tortillas

1 cup shredded Mexican cheese blend

Directions:

Preheat oven at about 375 degrees F (190 degrees C).

In a skillet over medium-hot heat the olive oil. Pour onion; cook and stir for about 5 minutes, until translucent. Add the garlic and heat for about 2 minutes, until fragrant. Take off heat and let cool.

In a large pan for filling, combine chicken, mixing onion, cheese blends, cream cheese, green salsa, olives, cilantro, and jalapenos. Good mix.

Melt butter in a medium-heat saucepan. Stir in rice, then broth with the chicken. Cook for 6 to 8 minutes before sauce begins to thicken. Attach sour cream and Salsa Verde; cook until heated. Layer a spoonful of sauce over two 9×11-inch casserole plates on the bottoms.

Cover a tortilla for about 30 seconds in a damp paper towel and microwave. Fill into a baking dish with the chicken mixture, roll up, and place the seam side down. Repeat with remaining tortillas until 8 enchiladas remain in each dish.

Spoon sauce leftover the enchiladas. Sprinkle some cheese over it.

Cook in the oven until hot, about 20 minutes

Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Rebecca Enchiladas have been an essential part of our family for as long as I remember. They feed an audience delightedly. You can plan them ahead and only bake them before… Main Dish Recipes Chicken Enchiladas with Green Chile Sauce (Salsa Verde) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Chicken Filling:
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 roasted boneless and skinless chicken, shredded
• 1 cup shredded Mexican cheese blend
• 1/2 (8 oz) package cream cheese, softened
• 1/4 cup salsa verde
• 1 (2.5 oz) can sliced olives, drained and diced
• 1/4 cup chopped fresh cilantro
• 1/2 (4 oz) can dice jalapeno peppers (optional)
• Enchilada Sauce:
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1/2 cup salsa verde
• 16 corn tortillas
• 1 cup shredded Mexican cheese blend

Instructions

Preheat oven at about 375 degrees F (190 degrees C).

In a skillet over medium-hot heat the olive oil. Pour onion; cook and stir for about 5 minutes, until translucent. Add the garlic and heat for about 2 minutes, until fragrant. Take off heat and let cool.

In a large pan for filling, combine chicken, mixing onion, cheese blends, cream cheese, green salsa, olives, cilantro, and jalapenos. Good mix.

Melt butter in a medium-heat saucepan. Stir in rice, then broth with the chicken. Cook for 6 to 8 minutes before sauce begins to thicken. Attach sour cream and Salsa Verde; cook until heated. Layer a spoonful of sauce over two 9x11-inch casserole plates on the bottoms.

Cover a tortilla for about 30 seconds in a damp paper towel and microwave. Fill into a baking dish with the chicken mixture, roll up, and place the seam side down. Repeat with remaining tortillas until 8 enchiladas remain in each dish.

Spoon sauce leftover the enchiladas. Sprinkle some cheese over it.

Cook in the oven until hot, about 20 minutes

Notes

Per Serving: 374 calories; 24.8 g total fat; 84 mg cholesterol; 514 mg sodium. 16.7 g carbohydrates; 21.2 g protein

Easy Mexican Casserole Recipe has the fine layers of cheese, ground beef, tortillas, and much more. This casserole is great for weekend dinner and filled with lots of flavors. Mostly, in reality, I feel like I’m jumping as quickly as I can blink my eyes from one thing to another. This is why I’m always searching for simple, fast, and tasty, more family-friendly recipes. I love all the flavors of this simple Casserole Mexican. Plus, it’s an easy matter. This is my greatest objective in practice.

This recipe is also great at dinners to a potluck, or someone recovering from surgery or with a new infant. It’s good to be able to just toss the dish around. You’ll love all of the melted cheesy in this dish that makes it a perfect recipe. This has rapidly become a favorite family around here and one to which we are all looking forward.

Ingredients:

1 pound lean ground beef

2 cups salsa

1 (16 Oz) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 Oz) can sliced black olives, drained

1/2 cup chopped green onion

1/2 cup chopped fresh tomato

2 cups shredded Cheddar cheese

Directions:

Preheat the oven at about 350 F (175 C).

Cook the ground beef in a large skillet over medium-high heat until it is no longer pink. Add salsa, rising heat, and simmer for 20 minutes or until liquid has been absorbed. Stir the beans, and heat up.

Spray cooking spray on a baking 9×13 tray. In the bowl, spread crushed tortilla chips, then spoon beef mixture over them. Layer the sour cream over the beef and sprinkle on the sour cream, olives, green onion, and tomato. Sprinkle cheddar cheese on top.

Bake 30 minutes in a preheated oven, or until hot and bubbling.

Tip:

Set the spices to match your taste. Do you like anything hotter? Add any chipotle or cayenne powder.

Choose any type of beans instead of white beans. Black beans, red beans, and pinto beans are all going well.

This casserole can be prepared beforehand and kept in the refrigerator until ready to bake.

Easy Mexican Casserole

Rebecca Easy Mexican Casserole Recipe has the fine layers of cheese, ground beef, tortillas, and much more. This casserole is great for weekend dinner and filled with lots of flavors. Mostly,… Main Dish Recipes Easy Mexican Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 12 voted )

Ingredients

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 Oz) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 Oz) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

Instructions

Preheat the oven at about 350 F (175 C).

Cook the ground beef in a large skillet over medium-high heat until it is no longer pink. Add salsa, rising heat, and simmer for 20 minutes or until liquid has been absorbed. Stir the beans, and heat up.

Spray cooking spray on a baking 9x13 tray. In the bowl, spread crushed tortilla chips, then spoon beef mixture over them. Layer the sour cream over the beef and sprinkle on the sour cream, olives, green onion, and tomato. Sprinkle cheddar cheese on top.

Bake 30 minutes in a preheated oven, or until hot and bubbling.

Tip:

Set the spices to match your taste. Do you like anything hotter? Add any chipotle or cayenne powder.

Choose any type of beans instead of white beans. Black beans, red beans, and pinto beans are all going well.

This casserole can be prepared beforehand and kept in the refrigerator until ready to bake.
 

Notes

Per Serving: 632 calories; 43.7 g fat; 32.8 g carbohydrates; 31.7 g protein; 119 mg cholesterol; 1308 mg sodium.

These Cream Cheese Chicken Enchiladas with Jalapeno are as delicious as they sound. We ‘re packing them so completely that they fill and good alongside a salad. These Cream Cheese Chicken Enchiladas with Jalapeno were the result of my purchase of pepper and this recipe has amazing Mexican-inspired flavors but is still so simple for a weekend.

Ingredients:

3 boneless and skinless chicken breast halves

1 tsp cayenne pepper

1/2 tsp garlic powder

Salt and ground black pepper to taste

2 tbsp butter

1 large onion, minced

2 seeded and minced jalapeno peppers (wear gloves)

1 (8 Oz) package cream cheese

1 tbsp garlic powder

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp of ground cumin

1 (28 Oz) can green enchilada sauce

7 flour tortillas

8 Oz shredded Monterey Jack cheese, divided

Directions:

Preheat oven at about 175 degrees C (350 degrees F).

Season chicken breasts with 1 cayenne pepper teaspoon, 1/2 garlic powder teaspoon, salt, and black pepper. Put in a baking dish.

Bake until the chicken is no longer pink inside in the preheated oven and the juices run clear, about 45 minutes. Let the chicken cool down, then shred with 2 forks. Set aside some chicken.

In a big, non-stick pan, heat butter on medium heat. Stir in chunky cream cheese and allow cream-cream cheese to melt and soften until the onion translucent, around 5 minutes. Stir in cream cheese, garlic powder, cayenne pepper, paprika, cumin, and chili powder. Mix the meat in the fried chicken; remove from fire.

Pour half the green enchilada sauce into a 9×13-inch baking dish at the rim. Place tortillas on a working surface and put the chicken mixture in a line down the middle of each tortilla; sprinkle with approximately 1 tablespoon of Monterey Jack cheese per tortilla. Roll the tortillas, bring on the sauce, seam sides down, pour over the enchiladas the rest of the sauce. Sprinkle over the top of the remaining 4 ounces of Monterey Jack cheese.

Bake in the preheated oven, bubble and melt the cheese for 30 to 35 minutes, until filling is soft.

Cream Cheese Chicken Enchiladas with Jalapeno

Rebecca These Cream Cheese Chicken Enchiladas with Jalapeno are as delicious as they sound. We ‘re packing them so completely that they fill and good alongside a salad. These Cream Cheese… Main Dish Recipes Cream Cheese Chicken Enchiladas with Jalapeno European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 boneless and skinless chicken breast halves
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and ground black pepper to taste
• 2 tbsp butter
• 1 large onion, minced
• 2 seeded and minced jalapeno peppers (wear gloves)
• 1 (8 Oz) package cream cheese
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp of ground cumin
• 1 (28 Oz) can green enchilada sauce
• 7 flour tortillas
• 8 Oz shredded Monterey Jack cheese, divided

Instructions

Preheat oven at about 175 degrees C (350 degrees F).

Season chicken breasts with 1 cayenne pepper teaspoon, 1/2 garlic powder teaspoon, salt, and black pepper. Put in a baking dish.

Bake until the chicken is no longer pink inside in the preheated oven and the juices run clear, about 45 minutes. Let the chicken cool down, then shred with 2 forks. Set aside some chicken.

In a big, non-stick pan, heat butter on medium heat. Stir in chunky cream cheese and allow cream-cream cheese to melt and soften until the onion translucent, around 5 minutes. Stir in cream cheese, garlic powder, cayenne pepper, paprika, cumin, and chili powder. Mix the meat in the fried chicken; remove from fire.

Pour half the green enchilada sauce into a 9x13-inch baking dish at the rim. Place tortillas on a working surface and put the chicken mixture in a line down the middle of each tortilla; sprinkle with approximately 1 tablespoon of Monterey Jack cheese per tortilla. Roll the tortillas, bring on the sauce, seam sides down, pour over the enchiladas the rest of the sauce. Sprinkle over the top of the remaining 4 ounces of Monterey Jack cheese.

Bake in the preheated oven, bubble and melt the cheese for 30 to 35 minutes, until filling is soft.
 

This is an amazing recipe, rich and decadent, full of buttery buffalo flavor, with crumbled blue cheese and shredded chili cheese. This recipe takes Buffalo chicken out of the box, using it as a filling for pasta. To be frank, one thing I can take or leave is Buffalo chicken, which is shocking because I am a massive “chicken head” and usually flip over anything that includes poultry. When you love Buffalo chicken with just a touch of the ranch, you’ll turn over those stuffed cheesy shells.

Ingredients:

1 pound ground chicken

1/4 cup butter

1 cup of cayenne pepper sauce, such as Frank’s (R) Red-Hot (R)

1 (16 Oz) container whipped ricotta cheese

Cooking spray

1 (16 Oz) package jumbo pasta shells

1 (8 Oz) package shredded Cheddar-Monterey Jack cheese blend

Salt and ground black pepper to taste

Directions:

Heat a large skillet on a medium to high heat. In the hot skillet, cook and stir ground chicken until browned and crumbly, for 5 to 7 minutes; drain and discard grease.

Melt the butter and the fried chicken in the skillet. Remove cayenne pepper sauce from heat and pour in chicken mixture.

Using a cheesecloth or paper towels, extract as much moisture from the ricotta cheese; place drained cheese in a big tub. Add the chicken mixture and stir in the cheese. Refrigerate, for 3 to 4 hours, until fully chilled.

Preheat oven at about 190 degrees C (375 degrees F). Prepare a 13×9-inch baking dish and cooking spray.

Put to a boil a large pot of lightly salted water. Cook the pasta shells in the boiling water until the bite is soft, but strong, about 10 minutes; drain. Rinse off with cold water until hot; drain.

Mix the chicken mixture into cooked pasta shells and place it in the prepared baking dish. Blend Cheddar-Monterey Jack cheese over the stuffed shells and season with salt and pepper.

Bake until partially melted and stuffing is warm in the middle 15 to 20 minutes in the preheated oven.

Buffalo Chicken Stuffed Shells

Rebecca This is an amazing recipe, rich and decadent, full of buttery buffalo flavor, with crumbled blue cheese and shredded chili cheese. This recipe takes Buffalo chicken out of the box,… Main Dish Recipes Buffalo Chicken Stuffed Shells European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground chicken
• 1/4 cup butter
• 1 cup of cayenne pepper sauce, such as Frank's (R) Red-Hot (R)
• 1 (16 Oz) container whipped ricotta cheese
• Cooking spray
• 1 (16 Oz) package jumbo pasta shells
• 1 (8 Oz) package shredded Cheddar-Monterey Jack cheese blend
• Salt and ground black pepper to taste

Instructions

Heat a large skillet on a medium to high heat. In the hot skillet, cook and stir ground chicken until browned and crumbly, for 5 to 7 minutes; drain and discard grease.

Melt the butter and the fried chicken in the skillet. Remove cayenne pepper sauce from heat and pour in chicken mixture.

Using a cheesecloth or paper towels, extract as much moisture from the ricotta cheese; place drained cheese in a big tub. Add the chicken mixture and stir in the cheese. Refrigerate, for 3 to 4 hours, until fully chilled.

Preheat oven at about 190 degrees C (375 degrees F). Prepare a 13x9-inch baking dish and cooking spray.

Put to a boil a large pot of lightly salted water. Cook the pasta shells in the boiling water until the bite is soft, but strong, about 10 minutes; drain. Rinse off with cold water until hot; drain.

Mix the chicken mixture into cooked pasta shells and place it in the prepared baking dish. Blend Cheddar-Monterey Jack cheese over the stuffed shells and season with salt and pepper.

Bake until partially melted and stuffing is warm in the middle 15 to 20 minutes in the preheated oven.

 

Notes

Per Serving: 698 calories; 29 g total fat; 126 mg cholesterol; 1452 mg sodium. 62.8 g carbohydrates; 44.4 g protein.