Sausage Casserole

This is so good. Creamy, yummy, comfort food goodness. You can totally scale down the calories to make it pretty guilt free. I've also made this in the crock pot for potlucks at work and it's turned out just as good! Leftovers rock too!

Sausage Casserole

1 bag of frozen shredded hash browns, thawed

1 can creamed corn

1 can whole corn

1 can cream of chicken soup

1 pkg of polish sausage sliced into small round bite size pieces (I use turkey sausage)

8 oz. sour cream

cheddar cheese if desired

Preheat oven to 350 F.

Combine all ingredients in large 13x9 baking dish and bake for 1 hour. Cover if potatoes start to get brown before cooking time is up.

Chicken and Spinach Tortilla Bake

This was very tasty and I like how the spinach adds some nutritional value to the meal! I may omit the ricotta cheese next time because I really don't think it added anything to this except maybe more calories and fat. I also used monterey jack cheese only because I didn't have pepper jack, which would have been delicious in this!

Chicken and Spinach Tortilla Bake

1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound)
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Easy Chicken Enchiladas

These were soooo good!! I LOVE the cream cheese base vs. the cream of whatever soup. The medium salsa and chopped green chiles added some extra flavor and kick. I'll make these again for sure!

Easy Chicken Enchiladas

1 (8 ounce) package cream cheese
1 cup salsa (I used medium)
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese (I used taco cheese)
1 small can chopped green chilies
1 can of enchilada sauce (I used an 8oz jar)

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Pour small amount of enchilada sauce in bottom of dish, enough to cover. Fill tortillas with the mixture, roll and place into the prepared baking dish. Pour remaining enchilada sauce over enchiladas. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Chicken and Green Chile Enchiladas

This was OK. I mean it was good but nothing to write home about. It was easy and I used a rotisserie chicken from the store. I don't know if I'd make it again simply because I think there are better enchilada recipes out there.

Chicken and green chile enchiladas

Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas

Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Tangy Pork Chop Stuffing Bake

Yummy! This is on the sweet side. I think it makes a nice balance between the pork chops and stuffing. I love this with steamed broccoli.

Tangy Pork Chop Stuffing Bake

6 bone-in pork chops (3-1/2 lb.) (I used boneless)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
1 can (16 oz.) whole berry cranberry sauce
3/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. brown sugar

PREHEAT oven to 350ºF. Cook chops in skillet on medium heat 5 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
PLACE chops in 13x9-inch baking dish; set aside. Mix cranberry sauce, barbecue sauce and sugar. Add to stuffing; mix lightly. Spoon evenly over chops.
BAKE 30 min. or until chops are cooked through (160ºF).