Recipes

Creamy Chicken Enchiladas

I’m always on the hunt for simple, last minute dinner ideas for my picky eaters, and these delicious, oven baked enchiladas are so effortless to throw together on busy weeknights thanks to rotisserie chicken and ingredients you probably already have at home Recipe Type: DinnerPrep time: 10 minsCook time: 20 minsTotal time: 30 mins 

INGREDIENTS

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (I use the two breasts from Rotisserie)
• 2 cups shredded monterey jack cheese (or pepper jack)
• 1/4 cup diced red onion
• 3 Tbs softened cream cheese
• 1 Tbs butter
• 1 Cup of chicken broth
• 3/4 cup sour cream
• 1 (4oz) can of  green enchiladas sauce 

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a 9×13 baking dish.
2. In a medium size bowl, mix the shredded chicken with 1 cup graded cheese and diced onions.
3. In a sauce pan over medium heat, melt the butter and then stir in the enchilada sauce. Add the chicken broth and cream cheese whisk until smooth and warm.
4. Pour a small amount of sauce in bottom of baking dish to cover. Pour remain sauce in the chicken mix and stir until everything is evenly mixed.
5. Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan, seam down. Add remaining cheese to cover top.
6. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

   Serve with sour cream and salsa. Great side idea is garden salad!

Carrot Cake Cupcakes

Servings

20

servingsPrep time

10

minutesBaking Time

20

Minutes

These tender cupcakes are loaded with spice and freshly grated carrots. Topped with the fluffiest cream cheese frosting ever!

Ingredients

• 4 large eggs

• 5.3 ounces plain or vanilla greek yogurt

• ½ cup vegetable oil

• 1 cup light brown sugar

• 1 cup white sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 tablespoon ground cinnamon

• ½ teaspoon nutmeg

• 3 cups grated carrots

• ¼ cup chopped pecans

Directions

• Preheat oven to 350℉ degrees. Place liners in a cupcake tin and set aside.
• In a large-size bowl combine the wet ingredients: eggs, greek yogurt, vegetable oil, sugars, and vanilla extract. Stir until completely combined.
• In a separate medium-size bowl combine the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon. Whisk together to combine.
• Slowly add the dry ingredients to the wet and stir until mostly combined. Fold in the grated carrots and the chopped pecans. Don’t overmix.
• Scoop the batter and fill the cupcake liners about 3/4 full. Bake for approximately 20 minutes, until a toothpick inserted in the centre comes out clean. Carefully remove the cupcakes from the tin and allow the cupcakes to cool on a wire rack.
• To prepare the frosting add the cream cheese and butter to a mixing bowl. Mix until smooth. Add in the vanilla and powdered sugar. Mix on high speed until frosting is smooth and creamy. Spread onto cooled cupcakes with an offset spatula or I used B1 tip in a pastry bag.