Chicken Enchilada Casserole

This is something I came of with one night. I wanted Enchilada's but wanted to have it a fast and easy way so WALA this is what I came up with! It is so fast and easy and so good! I use Pepper Jack cheese but you can use Monterrey to cut the spice! This recipe serves 4! I hope you enjoy!

Chicken Enchilada Casserole


Ingredients:
1 small Onion; diced
1 small Bell Pepper; diced
1 Lb Chicken Breast
1 Pckge of Taco Seasoning
½ to 1 can of Enchilada Sauce
4 (8inch) Flour Tortilla’s
8 oz Pepper Jack or Monteray Jack Cheese

Directions:
1. Place Chicken Breast in a saucepan. Add ¾ cup of water and taco seasoning. Bring to a boil. Cover. Turn to low and let simmer for 15 mins or until chicken breast are done.
2. Meanwhile sautee onions and bell peppers in a little olive oil or butter til soft.
3. When chicken is done remove from the stove and shred chicken with two forks and mix with the sauce. Mix in onions and pepper at this time also. **HINT** if your sauce is too watery then return to stove. Turn to high heat and cook stir constantly til sauce thickens.
4. In a 8 x 8 casserole that has been sprayed layer just enough enchilada sauce to cover the bottom. Then a tortilla, enough enchilada sauce to cover the tortilla, chicken mixture, Little Cheese, so on and so forth you will end with Chicken and cheese on top!
*here is the order if it makes it simpler sense I am not doing the step by step pics*
E Sauce
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese

5. Bake at 400 for 15mins or until bubbley! Serve with Rice or just by itself!

Cream Cheese Mac & Cheese

Not sure if there is another recipe out there like this. But tonight as everyone was wanting Homemade Mac & Cheese I wanted to change it up a bit. I have known for people to put sour cream, or cottage cheese in mac and cheese so I said why not CREAM CHEESE! I have come to fall in love with cream cheese in savory dishes! Definitely give this one a try. Of course like all my recipe I use the fat free or reduced fat variety but of course you could use the full fat, this is just my preference.

Cream Cheese Mac & Cheese

Ingredients:

*8 oz elbow pasta (I use Ronzoni Smart Taste)
*3 Tablespoons Butter (Light Country Crock)
*3 Tablespoons Flour
*1 ½ Skim cups milk
*2 oz Reduced Fat Cream Cheese
*2 cups Fat Free Sharp Cheddar Cheese
*Salt and Pepper to taste

Directions:

1. Cook Pasta.
2. In a saucepan melt butter and stir in flour.
3. Pour in milk and Whisk all lumps out and cook til thickened.
4. Add in Cream Cheese and Melt.
5. Add in 1 ½ cups of the sharp cheddar and Melt. Taste and season with salt and pepper.
6. Mix Cheese Sauce w/ Pasta. Pour into a sprayed casserole dish. Sprinkle remaining Cheddar cheese on top. Bake at 400 for 15 to 20 mins or until Bubbling! To Brown cheese on top turn to broil and let cook for 3 - 5 more mins or until cheese is browned to your liking!

Fettuccine Alfredo

I love Fettuccine Alfredo. But I have always went through the whole process of the butter, flour, milk blah...blah...blah. When I found this fast and easy recipe on All Recipes I was so happy. I am not a big cream cheese fan so I was hesitant at first but decided to make it anyway. Boy am I glade. This was so good. I tweaked it a bit by substituting fat free and reduced fat ingredient's in place of the full fat and also adding garlic. YUMMMY!!!!

Fettuccine Alfredo

Ingredients:
*4 ounces uncooked fettuccine
*1/4 cup Skim milk
*2 Cloves Garlic; Minced
*1/4 cup butter or margarine (I use Light Country Crock)
*3 oz package cream cheese, cubed and softened (I used reduced fat)
*1/3 cup grated Parmesan cheese (Reduced Fat)
*Pepper (To Taste)

Directions:

1. Cook pasta according to package directions.
2. In a saucepan, heat Butter and Garlic until fragrant.
3. Add Milk and Cream Cheese and heat until melted.
4. Add Parmesan cheese and pepper. Cook and stir until blended and heated through.
5. Drain pasta, pour pasta into sauce, toss to coat. ENJOY!