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Layered Chile-Chicken Enchilada Casserole Pie

 

 2 cups diced cooked chicken 

 3 cups shredded Colby-Monterey Jack cheese blend (12 oz) 

 3/4 cup sour cream 

 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch) 

 1 can (16 oz) chicken cream soup 

 1 can (10 oz) enchilada sauce sliced 

(1/4 cup) medium green onions, 

1 cup shredded lettuce 

 1 medium tomato chopped (3/4 cup) 

 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 

1 1/2 cups of the cheese, the chiles and sour cream chicken cream soup. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). 

Spread about half of the chicken mixture over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. 

Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. 

Sprinkle with remaining 1 1/2 cups cheese. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. 

Garnish casserole or individual servings with onions, lettuce and tomato.

How To Make Stove Top Peach Cobbler

cinnamon rolls

 

cinnamon rolls 

 Ingredients 

For the dough: 

1 cup of Whole Milk 

1/2 cup of Water 

2-1/2 tsp of Active Dry Yeast 

5-1/2 to 6 cups (keep some flour on hand in case you need more) of all Purpose Flour 

1/2 cup of Granulated Sugar 

3 tsp of Salt 1/3 cup of Unsalted Butter, melted

1 Egg 

1 Tbsp of Vanilla Extract 

For the filling: 

1/2 cup (1 stick) of butter, very soft at room temperature (or semi melted) 

1 1/4 cups of Brown Sugar 

1 Tbsp of Cinnamon 

For the glaze: 

4 oz of Cream Cheese, softened at room 

Temp 2 Tbsp of Unsalted Butter, softened at room temp 

2 cups of Powdered Sugar 

1 Tbsp of Vanilla

 4-5 Tbsp of Whole milk

love that chicken

Crispy And Cheesy Hashbrown

Chicken And Rice

5 bone in chicken thigh fillets, peel skin OFF 

1 onion chopped 

2 tablespoons garlic minced

2 teaspoons butter 

1 1/2 cups uncooked white rice 

 1/2 cups  chicken broth

CHICKEN RUB 

1 tsp paprika powder

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp onion powder

3/4 tsp salt

Black pepper

Instructions

Preheat oven to 180°C/350°F.

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add rice then mix.

Place chicken on rice. Then pour chicken broth and water around the chicken.

Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.

Italian Dinner Soup

1 pound uncooked Italian sausage links, casings removed (about 4)

3 cups chicken stock or broth

3 cups beef stock or broth

1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano

1 9 – ounce package refrigerated ravioli or tortellini

2 cups baby spinach leaves, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

2 ounces Parmesan cheese, grated

In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.

Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.

Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.

found recipe

https://flavorite.net/italian-dinner-soup/