Green Chili Enchiladas

Sorry no pics again...  Hope to get my rear in gear and start taking pictures while making the dishes and the final product.  Pictures make a post just so much better...

 So this next recipe is one I came up this week.. It was a huge hit.... I was just looking at what we had in the pantry and  this is what came about....

Green Chili Enchiladas

2 cans shredded chicken
1 brick cream cheese (softened)
1 small onion chopped
1/2 cup diced mushrooms
1 can green chili's
1 large can Las Palmas Green Chili Enchiladas sauce
Flour tortillas
Cheese ( I used the cheddar/jack blend)

Dice/chop onions and mushrooms.  Saute with olive oil til the onions are translucent.  Drain the  green chili's and add to the onions.  Saute for a minute or two and  then set aside.  Drain the chicken and put in a large bowl and shred with a fork.  Add the sauteed onions/mushrooms/green chili's and the brick of softened cream cheese and mix together.

 Pour about 1/4 of the can of green chili enchiladas sauce on the bottom of a 9x13 pan (enough to cover the bottom).  Spoon a couple of Tbsp of the chicken mixture on a flour tortilla and sprinkle a little cheese on it then roll and place in 9x13 dish.  Repeat until all tortillas and chicken is used.

Pour the rest of the green chili enchiladas sauce on top of the rolled tortillas.  Then add as much cheese as wanted to the top.

Preheat oven to 375 degrees and bake for about 30 minutes or until the top is nice and golden and bubbly..


Posted by:  Margo

Enjoy, I know we did...  :O)

Italian Sausage and Spinach Lasagna

  Have you ever wanted to make something and it never quite turned out like you wanted it too?  Mine has always been Lasagna.  It always seemed a bit runny after baking.  And since the hubs works for Nestle at their Stouffers plant and they just happen to make Lasagna there I stopped trying to make it.  I could buy it super cheap at their little store with his discount so that is what I did.  

Until last night.  I found this recipe on a food blog called Fortheloveofcooking it is on the side bar too..

This recipe was so easy and yes OH SO YUMMY!!!  Even the hubs who does not eat Lasagna anymore since working at the Stouffers plant liked it..  You see he had to endure eating Lasagna everyday for 7 years.  They have to taste panel it and since he was/is management that was something he had to do...  Poor guy..  Now my boys think it is an awesome thing to have to do at work.  They have much to learn...

Anyways, I thought I would share the recipe with you all.  Enjoy!!

 

 

Italian Sausage and Spinach Lasagna

• 5 Italian sausage links, casings removed
• 1/2 sweet yellow onion, diced
• 1 pinch of red pepper flakes
• 5 cloves garlic, minced
• 20 oz ricotta cheese (I used non fat)
• 1 egg
• 1/2 cup baby spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/4 tsp fresh nutmeg, grated
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of Parmesan cheese (divided)
• 2 1/2 cups mozzarella cheese, shredded (divided)
• 4 cups of marinara sauce (homemade or store bought)
• Lasagna noodles (no boil)

Preheat oven to 375 degrees.
In a skillet over medium heat, cook the Italian sausage (casings removed), making sure to break it up into crumbles. Add the onions and a pinch of crushed red pepper flakes. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.
In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, sea salt and freshly cracked pepper, to taste, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay however many lasagna noodles you need to cover the bottom of the pan. Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a bit more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted. Enjoy.

 

 

 

Posted by:  Margo