Cheesy Rotisserie Chicken Enchiladas

These easy  (e x t r a) cheesy chicken enchiladas are perfect for any night of the week. I’m a rotisserie chicken fan..I mean, how can you not be? I love the taste of them and they are also so perfect and full of flavor. They also can save you when you are in a pinch for time.

So you may have a question: why red enchilada sauce over green enchilada sauce? The answer is you can totally use either for this recipe. The red sauce is a bit more pungent to me and the green is slightly sweeter. Keep in mind the red enchilada sauce is typically made with more vinegar so it has a distinct flavor. Both sauces are made with different chilies.. so it’s really up to what you prefer and how much spice you like :).

Cheesy Rotisserie Chicken Enchiladas

Cheesy Rotisserie Chicken Enchiladas

These lightened cheesy chicken enchiladas have a creamy cheesy topping and filling. They are filled with just the perfect amount of chicken. This is a win for an easy week night meal!

Ingredients

6 flour tortillas

1 10 oz. can of red enchilada sauce

1 cup of sour cream; I used lite sour cream

2 Tbsp. low-sodium chicken broth

2 cups of shredded rotisserie chicken

1/3 cup yellow onion; chopped

¼ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. salt

1 cup of Monterey Jack cheese; shredded

½ cup of sharp cheddar cheese; shredded

½ cup green onions; sliced

Sliced avocado; garnish

Instructions

  1. Preheat oven to 350 degrees F. For the enchilada sauce: in a medium bowl, whisk together ½ cup of sour cream, chicken broth, and 1 can of red enchilada sauce until creamy and smooth--set aside.
  2. In a large bowl, mix together the chicken, onion, garlic powder, pepper, salt, ½ of the jack cheese, a ¼ of the cheddar cheese ¼ cup of enchilada sauce from step 1, and ¼ cup of green onions. Mix until all ingredients are combine.
  3. In a 13” x 9” glass baking dish, spread the enchilada sauce to coast the bottom of the baking dish. Get a torilla and fill each tortilla with about 1/3 cup of the chicken filling, then sprinkle more cheese inside—this is completely up to you of how much cheese you want but we love cheese in our enchiladas! You can totally omit these cheese in this step if you prefer. Roll the each tortilla and place on the baking dish.
  4. Top the tortillas with more enchiladas sauce until coated, then sprinkle more cheese and green onions on top. Cover with foil and bake for 20 minutes or until cheese is melted. Top with sliced avocados and sour cream!
http://kathrynskitchenblog.com/2017/08/rotisserie-chicken-cheese-enchiladas/

I typically don’t like the taste of enchilada sauce straight from the can. I promised myself I would never by sauce from the can because I had horrible experiences with it and it basically ruins the taste of everything. It always tastes bitter to me so my trick to making it taste semi-homemade is by adding a couple tablespoons of chicken broth and a few dollops of sour cream..this will also make the sauce a bit creamy. I do this every time and it tastes a million times better (I  promise!). If you have more time on your hands and want to make your enchilada sauce from scratch: try my Homemade Enchilada Sauce! Beware: it has a spicy kick to it, but it is SO worth it!

Skillet Chicken Marsala

I was craving this Chicken Marsala recipe this week and so I made it! I am particular when it comes to eating chicken breast because they tend to be dry and I have to season the breasts well to decently enjoy it. However, this recipe makes eating chicken breast enjoyable because of the flavors it has in this dish- mostly thanks to the Marsala wine!

Skillet Chicken Marsala

Skillet Chicken Marsala

Make this favorite restaurant dish at home! Simple, creamy and bursting with sweet Marsala flavor!

Ingredients

2 chicken breasts

½ cup flour; plus 1 Tbsp.

½ tsp salt

½ tsp pepper

½ tsp garlic powder

2 Tbsp. olive oil

¼ cup yellow onion; chopped

3 cups of sliced mushrooms (I used Cremini and White mushrooms)

1/2 cup Marsala Wine

2 Tbsp. butter

¼ cup parsley; chopped

Instructions

  1. Slice each chicken breast in half. Place each chicken breast in between a long piece of plastic wrap on a cutting board. Pound with a flat meat mallet or tenderizer—this will thin out each piece of chicken and make it extra tender. You will be happy you did this! Each chicken piece should be about ¼ inch thick. The chicken breast pieces will expand so I like to cut each piece in half to make smaller serving pieces so you should have a total of 8 chicken pounded pieces.
  2. In a dish or shallow platter add ½ cup of flour, salt, pepper and garlic powder. Mix together with a fork and coat each piece of chicken in the flour mixture- coating the front and back of each piece. Heat a large skillet or frying pan to medium heat and add olive oil. When olive oil becomes hot, place the chicken pieces in the pan. Cook the chicken until both sides are golden brown- about 5 minutes on each side. Make sure chicken is fully cooked, then remove from the skillet and set aside. If your skillet or frying pan isn’t large enough, you can cook the chicken in batches.
  3. Keep the heat on and add the butter and onions until onions look softened- about 3 minutes. Add the mushrooms and sauté until they are nicely browned. You will notice that some of the moisture will absorb. Add the Marsala wine and flour; stir often. The wine will turn into a slightly thick sauce, almost like a gravy consistency. Stir in parsley and add the chicken back into the pan to warm before serving. Top with more parsley to garnish. Enjoy this simple hearty meal!
http://kathrynskitchenblog.com/2017/07/skillet-chicken-marsala/

My favorite part of this whole dish is the mushrooms… sometimes I will make this dish and skip the chicken and make Marsala Mushrooms instead. The best part about this is it only takes about 20 minutes to prepare and cook- it’s really that easy! Don’t let the pounding to tenderize the chicken step intimidate you! It is great for any busy or late week night dinner. This dish is sure not to disappoint and it makes great leftovers as well. If you are wanting to add more to this too, this dish is commonly served with pasta and the ‘Chicken Marsala’ is used as the pasta sauce. I just bought a OXO Spiralizer from Sur La Table so instead of pasta, my boyfriend and I wanted to make zucchini noodles (zoodles) instead for a healthier alternative. More recipes to come with zoodles once I get the hang of how it works!

Perfect Fit Meals–GIVEAWAY

I had the opportunity to try out Perfect Fit Meals and I was pleasantly surprised. These meals are crafted for a busy person. They are also portioned controlled and the recipes are designed by dietitians who value the integrity of whole-some healthy cooking. It’s great for anyone who is trying to stay healthy by eating balanced and well nourished meals. Eating healthy definitely isn’t as easy as it seems especially when you get home from a full day of work. Luckily, Perfect Fit Meals has you covered and makes it easy for you! They deliver ready meals right to your door and all you have to do is heat it and eat it–super easy!

**GIVEAWAY**

Perfect Fit Meals is offering 3 free meals from your local retailer that offers Perfect Fit Meals. If you are interested, comment below OR email me (kathrynskitchenblog@gmail.com)

Some of their perks of the product include:
-They let you season to taste, so they keep the sodium content low

-All of their meat products are Antibiotic Free and use minimal preservatives to keep meals fresh

-They strive on natural flavors of the product and only use healthy spices and herbs to make it taste the precise flavor that the customers love

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Here’s a peak at some of the meals they sent me:

Chipotle Barbecue Chicken with corn, peppers, and potatoes

Havana Chicken with black beans and brown rice

Herb Crusted Chicken with red potatoes and provolone bacon sauce

Turkey Enchilada Casserole with corn strips, lean turkey meat, enchilada sauce, cheddar cheese, and corn bean salsa
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Cold Tortellini Pesto Pasta Salad

Pasta salads are always an idea that comes to mind when I am trying to figure out what to make for either dinner or a side dish..or even snack. They have a lot of great pre-made pesto sauces at the grocery stores that I shop at. It would also be great if you can use a homemade recipe as well! My easy homemade Pesto Recipe can be found here (My Easy Homemade Pesto). With only 5 ingredients, you can whip up a great meal in less than 20 minutes. This will last up to a week in the fridge and it is best eaten cold (in my opinion). Chopped cucumbers, spinach, and bell peppers make a great addition to this dish!

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Cold Tortellini Pesto Pasta Salad

Cold Tortellini Pesto Pasta Salad

This tasty easy cheesy cold pasta salad makes those busy nights easy!

Ingredients

1 lb spinach & cheese tortellini

7 ounces (about 1 cup) of pesto

1/2 cup cherry tomatoes; quartered

1/2 cup mozzarella cheese; cubed

1 Tbsp grated parmesan cheese

Instructions

  1. Bring a medium pot of water to a boil. Cook pasta until cooked, or al dente.
  2. Drain and let cool for about 15 minutes. In the meantime, quarter the cherry tomatoes and cube the cheese.
  3. Once pasta is cooled, add pesto, cherry tomatoes, mozzarella, and parmesan cheese. Mix with a spoon until combined and enjoy!
http://kathrynskitchenblog.com/2016/06/cold-tortellini-pesto-pasta-salad/

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5 Layer Fiesta Roll Ups

Looking for an easy snack or appetizer to make for your next get together? Here you go! Ditch the traditional 7 layered dip and get creative with these tasty bites! They have all the of same ingredients as your favorite layered dip except this is bite-sized and it can be on-the-go. You can also add as many different “layers” as you would like–just remember it may get tricky if you add too many more toppings when rolling your tortillas up. These take only a few minutes to assemble and when they are finished they look amazing!

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5 Layer Fiesta Roll Ups

5 Layer Fiesta Roll Ups

This is a unique twist of the traditional 7 layer dip in a delicious bite!

Ingredients

8 spinach tortillas ( you can also whole regular)

1 can of refried beans

1 cup Pico de gallo

1 cup shredded mexican cheese

1 cup whole corn

1 cup black olives

Instructions

  1. Place tortillas on a hard surface. Spoon about 1 tablespoon of re-fried beans to each tortilla. Spread evenly to ensure whole tortilla is covered. Repeat with every tortilla, then sprinkle tortilla with about 1 tablespoon of pico de gallo, shredded cheese, corn, and black olives. Roll tortilla tight to make sure everything stays inside. Wrap up rolled stuffed tortilla with either foil or plastic wrap and place in refrigerator for about 20-30minutes. This will make everything stay together when you cut it into pieces.
  2. Unwrap tortilla and slice into about 1/2 inch slices with a serrated knife. Serve with guacamole, salsa, and sour cream. Enjoy
http://kathrynskitchenblog.com/2016/04/5-layer-fiesta-roll-ups/

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