I got this recipe from my favorite food blog annies-eats. She calls them Benchiladas. They were really easy to make and VERY yummy! They weren't exactly enchiladas so that is why I called them sorta enchiladas.
4-6 boneless chicken breasts (or use some leftover chicken)
4 oz sour cream
4 oz ranch dressing
flour tortillas (8-10)
salsa
shredded cheese (I used cheddar but you can use any mix of cheese you like)
Shred chicken and mix with 4 oz. sour cream, and 4 oz. ranch dressing in a small mixing bowl. Spread chicken mixture in the middle of the tortilla, layer on top with salsa and cheese and then roll up and place tortilla seam side down in a greased 9x13 in baking pan. Repeat with remaining ingredients and bake at 375 for 25-30 min.
I served them with some refried beans and mexican rice.
Sunday, February 20, 2011
Sunday, February 6, 2011
Cat's Buffalo Chicken Dip
Ok, this isn't a dinner recipe, but it is SOOOOO good I just had to post it! My good friend Cat made this on our girl's weekend down in North Carolina Beach and it was so good I even ate it cold and loved it! This is perfect to serve for the Super Bowl today!
1 can chicken, drained
1 8oz. pkg cream cheese
1 8oz. pkg, shredded cheddar cheese
1/3 c. ranch dressing
...1/3 c. buffalo sauce
Can be doubled, and can increase Ranch/Buffalo to desired taste.
Soften cream cheese in the microwave, then mix in all the other ingredients. Bake at 350 for about 15-20 minutes and serve with tortilla chips. :-)
1 can chicken, drained
1 8oz. pkg cream cheese
1 8oz. pkg, shredded cheddar cheese
1/3 c. ranch dressing
...1/3 c. buffalo sauce
Can be doubled, and can increase Ranch/Buffalo to desired taste.
Soften cream cheese in the microwave, then mix in all the other ingredients. Bake at 350 for about 15-20 minutes and serve with tortilla chips. :-)
Thursday, February 3, 2011
Crockpot Chili
This is super easy, and I am providing a link. I use the McCormick seasoning packet and follow the recipe on the back. Just make sure not to leave your chili cooking for too long.
Shrimp Scampi
This recipe is so tasty and so easy! I don't really measure when I cook this so I will give you estimates for the ingredients. Make sure you taste it as you go.
1 lb linguine
1 lb cooked frozen shrimp (defrosted)
1/4 cup olive oil
6 cloves garlic (minced) I use the minced garlic you can keep in the fridge
Juice of 1-2 lemons
1/2 cup white wine
4 Tablespoons butter
Fresh chopped parsley
Boil water for pasta. While pasta cooks saute garlic in olive oil on medium-high heat, make sure the garlic doesn't get brown and burn. Add in wine and reduce down, about 5 min. Add in juice from the lemons. Depending on how lemony you like this dish use 1-2 lemons. I usually use 1 1/2 lemons. Add in salt and pepper and butter, stir while letting butter melt. Cook for an additional 3-5 minutes and add shrimp at the very end to warm. Drain pasta and add pasta to sauce. Toss with fresh parsley and serve.
1 lb linguine
1 lb cooked frozen shrimp (defrosted)
1/4 cup olive oil
6 cloves garlic (minced) I use the minced garlic you can keep in the fridge
Juice of 1-2 lemons
1/2 cup white wine
4 Tablespoons butter
Fresh chopped parsley
Boil water for pasta. While pasta cooks saute garlic in olive oil on medium-high heat, make sure the garlic doesn't get brown and burn. Add in wine and reduce down, about 5 min. Add in juice from the lemons. Depending on how lemony you like this dish use 1-2 lemons. I usually use 1 1/2 lemons. Add in salt and pepper and butter, stir while letting butter melt. Cook for an additional 3-5 minutes and add shrimp at the very end to warm. Drain pasta and add pasta to sauce. Toss with fresh parsley and serve.
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