Best Chicken Enchiladas Ever!

Total Time: 1 hour

Yield: 4-6 servings

Ingredients

4 Tbsp. chili powder

2 Tbsp. flour

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. oregano

2 cups chicken broth

4 Tbsp. oil (vegetable or canola)

1 (15.5 oz.) can mashed lentils or black beans, drained

2 cups cooked chicken, diced or shredded

1 cup onion, diced

1 (4 oz.) can chopped green chiles

3 cups Mexican-blend shredded cheese

8-10 flour tortillas

Instructions

Preheat oven to 350 degrees. Lightly grease a large baking dish. (I used a 9 x 13 glass pan.)

Heat 2 Tbsp. oil in saucepan over medium heat. Add in the first six ingredients to the oil and stir for 1 minute. Then add chicken broth. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes until thick.

In small skillet on the side, heat 2 Tbsp. oil over medium heat. Add diced onion and green chiles. Saute until onions are cooked and translucent. Turn off heat and add chicken to mixture. (Or if you are beginning with raw chicken, feel free to cook alongside the onions and chiles. Then dice or shred the meat afterwards.)

To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

Cover with aluminum foil and bake at 350 degrees for 20 minutes. Then remove dish and foil and sprinkle extra cheese on top. Bake uncovered for 5-10 minutes more until tortillas begin to brown slightly around the edges and the cheese is melted. Remove from oven and serve immediately.

What's for Dinner

Monday- Chicken Enchiladas 
Tuesday- Out 
Wednesday- Glazed Pork Chops, Roasted Broccoli and Salad
Thursday- Taco Pockets
Friday- Pizza
Saturday- Out
Sunday- French Dip Sandwiches and Oven Baked Fries

Easy Addicting Corn

Ingredients:

1 Bag of Frozen Corn – 16 oz

2 Tablespoons of Butter

1/3 Cup of Parmesan Cheese

1/4 Teaspoon of Garlic Powder

1/2 Teaspoon of Pepper

1/2 Teaspoon of Paprika

Instructions:

Over Medium Heat Melt Butter In A Medium Size Skillet.

Add frozen corn ( do NOT add extra water)

Cook for about 5 -7 minutes – stir every 2 minutes. Add seasoning keep stirring till all corn is well coated.

Add cheese – stir for about 10 seconds

Crockpot BBQ Chicken

Ingredients
4-6 Boneless Chicken Breasts 
1 Bottle BBQ Sauce 
1/4 C Vinegar
1 tsp. Red Pepper Flakes
1/4 C Brown Sugar
1/2 - 1 tsp. Garlic Powder
Instructions
Mix BBQ sauce with all ingredients listed under it. 
Place chicken in crockpot. 
Pour sauce over it and cook on LOW for 4-6 hours. 

What's for Dinner

Monday- Buffalo Chicken Wraps
Tuesday- Johnny's Pizza
Wednesday- Crockpot BBQ Chicken, Easy Addictive Corn & Salad
Thursday- Leftovers
Friday- Burritos
Saturday- ULM Football Game
Sunday- Roast, Potatoes, Carrots & Homemade Rolls

Stuffed Bell Peppers

Ingredients:
6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice) 
2 lbs lean ground beef
½ medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt

Instructions:
1. Preheat the oven to 400°F.

2. Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended. 

3. In a 9×13×2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts. 

This made a lot, so I ended up freezing the leftover stuffing for another night. 

Taco Bake

Ingredients

1 lb Ground Beef

1 pkg Taco Seasoning

2/3 Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

1/2 Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

Instructions:

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired toppings.

Spaghetti Casserole

Ingredients
7 oz spaghetti
1 egg
1/2 cup grated parmesan cheese (green can)
1 cup non-fat cottage cheese
1 lb sausage
2 Tbsp dried minced onion flakes
1 garlic clove, minced
1 (14.5 oz) crushed tomatoes
1 (6 oz) can tomato paste
1 tsp sugar
1 tsp dried oregano
1/2 cup shredded mozzarella cheese

Instuctions
Preheat oven to 350.  Lightly spray an 8x8 pan with cooking spray. (I used a bigger pan)

Cook spaghetti according to package directions.  Drain.  Toss spaghetti with egg and parmesan cheese.  Place in 8x8 pan.  Spread cottage cheese over spaghetti mixture.

Cook sausage, onion and garlic until sausage crumbles and is no longer pink.  Drain.  Add sausage back to skillet and stir in tomatoes, tomato paste, sugar and oregano.  Cook until thoroughly heated.  Spread over cottage cheese mixture.  Top with mozzarella cheese.

Bake for 25-30 minutes.

What's for Dinner

Monday- Hot Dogs
Tuesday- Spaghetti Casserole & Salad
Wednesday- Chicken Fried Steak & Mashed Potatoes
Thursday- Taco Bake & Salad
Friday- Johnny's Pizza
Saturday- Leftovers
Sunday- Stuffed Bell Peppers