Green Chile Chicken Casserole

Have you ever been torn between two similar recipes and couldn’t decide which one to make? That was my dilemma when craving comfort food not long ago. I wanted chicken…but was it going to be Chicken Casserole or Cream Cheese Enchiladas? I decided to take a little of both recipes and create this Green Chile Chicken Casserole –

casserole

It was warm & comforting and everything I love about a casserole! I’ve posted this recipe over at Eat at Home, where I am a contributing writer. I’d love for you to head over there and check it out!

Happy Cinco de Mayo 2015

In honor of Cinco de Mayo or as I like to call it…May 5th…I thought I would highlight an oldie but goody. I’m pretty sure it’s about as far from authentic Mexican fare as you can get, but hey, it features crack Doritos, making it popular with the kiddoes.

Since I will be running kids around to softball practices, someone enjoy a margarita for me please!

Cream Cheese Chicken Enchiladas

If you want to make a good meal better, add cream cheese. It makes baked spaghetti creamy and fabulous, turns regular crock-pot beef into something my family will actually eat, and it transformed chicken enchiladas from something my kids wouldn’t touch into a meal they want on a regular basis. I think this would be the perfect meal for Cinco de Mayo! Followed by Margarita Cake for dessert:-)

Unfortunately, my pics are terrible. We have the worst artificial lighting in our house and it was one of those super gray, dreary days when I made these. But, y’all know I’m no fancy pants food blogger. Just keepin’ it real. Hey, at least I didn’t use paper plates.

It’s been pretty well established here how picky my kids are. None of the three will eat enchiladas because of the red sauce. When a friend mentioned she was making chicken enchiladas with a white sauce, I thought ‘hmmm…that just might work’. The girls love Alfredo sauce, so I thought they might give this a try. They also love the white cheese dip you can get a Mexican restaurants. Once they tried these, they loved it and requested I make it on a regular basis. Super picky Mr. Three had a tortilla filled with cheese only, but he liked the sauce too.

Oh yeah, and no “cream of” anything. Just good ol’ fattening ingredients like cream cheese, butter and flour tortillas. I used low-carb tortillas, making these pretty low carb overall, which is good for the diabetic hubby.

Cream Cheese Chicken Enchiladas

6-10 flour tortillas (depending on size you choose) I use low-carb
2 cups chicken, cooked and shredded (crock-pot is great for this)

1 (8 ounce) package of cream cheese; divided (reduced fat is ok)

2 cups Mexican Blend or preferred cheese, shredded; divided
salt and pepper, to taste
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 (4 ounce) can diced green chillies

  • Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.
  • In a mixing bowl, stir together your chicken, 3 ounces of the cream cheese (my package was marked, but if yours is not, just a little less than half the brick is fine), and one cup of cheese. Season with salt and pepper. *I recommend going light on the salt because broth is full of sodium and you may have salt in the butter as well.
  • Divide chicken mixture evenly among tortillas and roll them up. Place seam side down in prepared baking dish.
  • In a sauce pan, over medium heat, melt butter. Add flour and cook one minute while stirring. Whisk in broth until smooth, and heat until mixture is thick and bubbly.
  • Add remaining cream cheese and stir until melted.
  • Stir in green chilies. Remove from heat and pour over chicken enchiladas.
  • Top with remaining cheese and bake for approx. 20-25 minutes or until cheese is melted and mixture is bubbling around the sides. (If desired, place under broiler for a few minutes to brown the cheese…I skipped this part as we were hungry!)
  • Let cool for a few minutes for sauce to thicken.
Recipe adapted from Recipes, Food and Cooking

Queso Dip { 2 ingredients!} #QuesoForAll #sponsored

This post brought to you by RO*TEL and VELVEETA . The content and opinions expressed below are that of Makin’ it Mo’Betta.

Two ingredients? I’m in. I love quick and easy, and when it tastes good AND a majority of my house will eat…it’s a total win.

Therefore, Queso Dip made with RO*TEL and VELVEETA was a winner in my house! This would be great for “the big game” (don’t ask me to talk football, but I can talk football food all day long) or any social gathering. I made it recently for my daughter’s birthday party.

I blend my RO*TEL with an immersion blender so that the dip is smooth…because my kids will not eat chunks of tomato *insert eye roll*.

Either way it’s flavorful, creamy, and spicy (but not too spicy!). 

Queso Dip 

(from the back of the RO*TEL can)

  • 16 ounces VELVEETA
  • 1 (10 ounce) can RO*TEL (you could use Mild, Original, or Hot)

Melt VELVEETA in a sauce pan over medium heat with can of undrained RO*TEL until cheese is melted and sauce is heated through. Use immersion blender to blend until smooth if desired. (You could also run the tomatoes through a regular blender and then add to cheese.) 

Queso Dip is awesome served with tortilla chips, but we also enjoyed it over nachos.

Pile tortilla chips with Queso Dip and whatever else you like!

YUMGet more Queso recipe ideas at Queso For All, as well as, Ro*Tel Facebook and Velveeta Facebook.

What’s on your Super Bowl menu? Inquiring minds want to know!

Visit Sponsor's Site

Restaurant Style Salsa

I love salsa…but not the thick chunky stuff. I like restaurant style salsa and have found a quick and easy recipe that is SO good and SO easy. Which, for those of you that have been here before, know is my M-O. I don’t do complicated. 

I always use my food processor, but I’m sure you could make it in smaller batches in a blender or bullet.
I’ve made this with red and white onion, I’ve also made it with and without fresh jalapeno (not pictured above). I also left the lime juice out of the ingredient pic. When I use the Rotel with Lime Juice and Cilantro I will reduce the amount of lime juice called for in the recipe. It’s easy to tweak the recipe to get it exactly how you like it.

Restaurant Style Salsa

1 can (28 oz) Whole Peeled Tomatoes (with juice)
2 cans (10 oz) Rotel Diced Tomatoes and Green Chilies *I like to use one can Rotel Original and one               can Rotel Diced Tomatoes with Lime Juice and Cilantro
1/2 cup cilantro (or to taste)

1/4 cup onion, chopped

1 clove garlic, finely chopped
1 whole jalapeno, sliced and seeds removed if desired

1/2 to 1 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon salt
juice of 1/2 fresh lime
Add all of the ingredients into the bowl of a large food processor (or process smaller quantities and add together in large bowl). Pulse until desired consistency is reached. Refrigerate for an hour for best flavor.
I like to chill the salsa and give the flavors time to hang out together, then taste to determine if additional salt or seasoning is needed.
Recipe Source: Pioneer Woman 
Then I like to consume large quantities of salsa with these Multigrain Tortilla Chips from Sam’s Club. Totally justified since I’m eating all those veggies. Right? Right. *wink*
 
If you are lucky enough to have an abundance of fresh veggies right now, you might want to check out this Jalapeno Salsa also. Not as easy to make, but very good and a great way to use your garden bounty.

This recipe was featured at Joyful Homemaking!
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I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles,Tasty Tuesdays (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

Cinco de Mayo 2014

A legitimate excuse for a margarita, si? Here’s a little round up with a Mexican flair in honor of cinco de mayo….

Enjoy! Que tenga un buen día! For my non-Spanish speaking friends…Google it, I did 🙂

Let’s get loco with Doritos Taco Bake

With Cinco de Mayo right around the corner I thought I would get in the spirit with this taco casserole. It’s kinda like a Doritos Locos Taco in casserole form, but with enchilada sauce…because I couldn’t decide between tacos and enchiladas, but I knew I wanted the Doritos…so yeah, this is what I came up with! I’ve made different versions in the past, and they always go over well with the kiddoes. Because, duhhh, it has Doritos!

Doritos Taco Bake

1 lb. lean ground beef (or turkey)
1 packet taco seasoning (plus amount of water called for on packet)
1 (10 oz.) can Enchilada Sauce
1 (10 oz) can cream of chicken soup (I like this homemade version)
1/2 cup plain Greek yogurt (or sour cream)
2 cups Mexican Blend cheese, shredded (or your favorite cheese)
approx. 3/4 of 11 oz bag Doritos, coarsely crushed
  • Pre-heat oven to 350. 
  • Cook ground beef in skillet on medium high heat until cooked through, breaking into small pieces as it cooks. 
  • Drain hamburger if needed and combine with water and taco seasoning and cook as directed on packet.
  • Once the seasoned meat is done, add 1 cup of cheese, the cream of chicken soup, yogurt, and enchilada sauce to the meat. Stir to combine. 
  • In a lightly sprayed 9 x 13 casserole dish, add the meat mixture. Top with remaining cheese and cover with crushed Doritos.
  • Cover and bake at 350 degrees for 20-25 minutes. Remove cover and bake for an additional 5-10 minutes. (This is optional, I just like to have the Doritos nice and crispy on top.)
  • Serve with desired toppings such as lettuce, onions, tomatoes, cilantro, sour cream, guacamole, etc.

You may also like Dorito Chicken Taco BakeChipotle Taco Bake, or Ghetto Tacos. What can I say? We like Doritos around here!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksHuckleberry Love (Tuesday) Sowdering About in SeattleNaptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles,Tasty Tuesdays (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from AboveLady Behind the Curtain,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysSimple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday) Six Sisters’ StuffMade from Pinterest

National Margarita Day!

Yes, today is National Margarita Day! Let’s celebrate!!

National Margarita Day --- uh oh, Tequila Laurel might have to come out and play! Tequila @Lauren Ferchau too???
Margaritas are definitely one of my favorite adult beverages, and the variations are endless! I thought I would share just a few in honor of the holiday 🙂
Ginger Beer Margaritas (recipe at Minimalist Baker) Just made these last night….awesome!
Lower Calorie Options –
  
Slim and Sparkling™ Lemon Lime Margarita
3 oz Lemon Lime Sparkling ICE
1 ½ oz Tequila
Splash of fresh squeezed orange
Fresh squeezed lime
Directions: Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.
Calories per 6 oz serving: 100
 (Recipe and photo provided by Sparkling ICE – not a sponsored post)
For a non-alcoholic version, this one sounds pretty tasty!
 
And of course, no day is complete without DESSERT….
 
Happy Margarita Day!

Super Bowl Round-Up

If some of you are like me and just now digging out from the snow, you may be heading to the grocery store to stock up on supplies for the game tomorrow. I may not know who’s playing, but I have my Super Bowl menu pretty much figured out – priorities.

(Pictured, left to right)
and if you like any of those, you may also like:
Chicken BBQ in the Crockpot
-OR-
“Cheater” Chili (super quick and easy, 3 ingredients!)
and just a suggestion, but the best chips ever (IMO)
Let’s not forget the dessert!
Chicago Mix (for the sweet and salty lover – just sub out the candy corn for your favorite candy!)
Looking for something simple and low fat? The 2-Ingredient Angel Food Cake is the ticket.
Or, need something low carb?
These Cinnamon Crunchies will satisfy the low-carber’s sweet tooth!
You can also turn almost anything you have on hand into a delicious flatbread or pizza…just stock up on some Stonefire Flatbreads. They are delicious!
{Disclosure} I was sent samples to try, and there will definitely be more of these in my future. Expect some recipe posts soon!
You can also keep things neat and tidy by having Stonefire Pita Bread ready for filling at your Super Bowl gathering. That way, when people jump up and down, the contents won’t go flying everywhere 🙂 Yep, always thinking over here. ha!
Have a great weekend!

Creamy Sausage Dip {with skinny option}

Sausage is like crack. It rivals the beloved bacon. They each have their own special place in my meat-loving, nitrate infused world. In other words, I love sausage. I don’t eat it often, because let’s face it, it’s not a health food…BUT, let’s make an exception for this dip. It’s a great appie and should make any sausage loving person very happy. Oh, and it has cream cheese in it. And we know cream cheese makes errything a little mo’betta.

This dip goes by many names: sausage dip, cream cheese sausage dip, Rotel Sausage Dip, etc. Since I was out of Rotel when I made this, I’m just calling it Creamy Sausage Dip! I used salsa in the place of the Rotel, and it wasn’t as spicy as I like, but still delicious. I’ve been making this for years, and originally got the recipe from my cousin. There are variations all over the net, but this is my verison.

Creamy Sausage Dip

1 lb. sausage, cooked and crumbled (and drained if needed) *hot or mild
1 can Rotel Tomatoes or 1 1/2 cups salsa, drained
2 (8 oz.) packages of cream cheese (1 also works, will just be thicker, as pictured)
Mix cooked sausage and cream cheese in a pot over medium heat. Stir often until cream cheese has mostly melted. Add Rotel or salsa. Stir to combine and continue to heat until cream cheese is completely melted and mixture is warm throughout. Dip can be placed (or prepared) in a crock pot to keep warm while being served.
Serve with chips, crackers, pita crisps, etc.
Want your Creamy Sausage Dip to be a little more waistline friendly?

Skinny Creamy Sausage Dip

1 lb. turkey sausage, cooked and crumbled (buy it or make it)
1 can Rotel Tomatoes or 1 1/2 cups salsa, drained
1 or 2 (8 oz) package(s) fat free cream cheese
Prepare as above.
Serve with homemade tortilla chips, or store bought baked tortilla chips. It’s still not a health food, but a little more figure friendly! ‘Cuz everyone wants to eat party food…dieting or not!
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksHuckleberry Love (Tuesday) Designed Decor, Sowdering About in Seattle  Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds Pilgrimage, Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts LatelyCraftionary (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest