Ingredients

1 tablespoon vegetable oil

2 skinless, boneless chicken breast halves – boiled and shredded

1/2 cup chopped onion

1 (7 ounce) can chopped green chile peppers

1 (1 ounce) package taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

1 pinch ground black pepper

12 (6 inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 ounce) can red enchilada sauce

Directions

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Sour Cream Chicken Enchiladas

February 27, 2010

Ingredients

1 bunch cilantro

1 cup sour cream

2 (7 ounce) cans jalapeno salsa

2 (7 ounce) cans prepared green chile salsa

2 skinless, boneless chicken breast halves, cooked and shredded

1 onion

12 (6 inch) flour tortillas

2 cups shredded Cheddar cheese

Directions

To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.

To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.

Preheat oven to 350 degrees F (175 degrees C).

Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.

Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Chicken Enchiladas I

February 27, 2010

Ingredients

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Ingredients

1 cup vegetable broth

12 dehydrated sun-dried tomatoes

1 (8 ounce) package uncooked penne pasta

2 tablespoons pine nuts

1 tablespoon olive oil

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

1/4 cup grated Parmesan cheese

Directions

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.

In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Ingredients

1 (16 ounce) package uncooked linguini pasta

6 cups fresh broccoli florets

6 slices bacon

1 cup chopped onion

3 large cloves garlic, minced

1 (28 ounce) jar spaghetti sauce

1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 5 minutes. Stir in the broccoli. Continue cooking 3 to 5 minutes, until linguini is al dente and broccoli is tender; drain.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and return to skillet.

Mix the onion and garlic into the skillet, and cook until onions are tender. Stir in the spaghetti sauce, and cook until heated through. Serve over the cooked pasta and broccoli, and top with Parmesan cheese.

Ingredients

1 (8 ounce) package uncooked penne pasta

2 skinless, boneless chicken breast halves – cubed

5 slices bacon

3 cloves garlic, chopped

1 (26 ounce) jar spicy red pepper pasta sauce

1/2 pound medium shrimp – peeled and deveined

1 fresh red chile pepper, finely chopped

1 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Place chicken, bacon, and garlic in a large skillet over medium heat, and cook 10 minutes, until bacon is evenly brown and chicken juices run clear. Drain grease.

Mix pasta sauce into skillet. Continue cooking until sauce is heated through. Mix in shrimp. Cook 2 minutes, or until shrimp are opaque. Stir in chile pepper. Toss with cooked pasta and 1/2 the Parmesan cheese just before serving. Garnish with remaining Parmesan.

Penne Pasta with Peppers

February 27, 2010

Ingredients

1 pound penne pasta

2 tablespoons olive oil

2 red onions, cut into strips

2 cloves garlic, chopped

3 red bell peppers, chopped

2 yellow bell pepper, chopped

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Penne with Shrimp

February 27, 2010

Ingredients

1 (16 ounce) package penne pasta

2 tablespoons olive oil

1/4 cup chopped red onion

1 tablespoon chopped garlic

1/4 cup white wine

2 (14.5 ounce) cans diced tomatoes

1 pound shrimp, peeled and deveined

1 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.

Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Penne Pasta with Veggies

February 27, 2010

Ingredients

1 pound penne pasta

2 tablespoons olive oil

1/2 pound asparagus, trimmed and cut into 1 inch pieces

1 cup fresh broccoli florets

1 cup chopped red bell pepper

1 cup chopped zucchini

3/4 cup butter

2 tablespoons minced garlic

5 ounces prosciutto, diced

2 cups sun-dried tomatoes, packed in oil

8 ounces grated Parmesan cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.

In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.

In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9×13 inch baking dish.

Bake in preheated oven 30 to 40 minutes, until hot.

Ingredients

1 (16 ounce) package dried penne pasta

1 tablespoon extra virgin olive oil, divided

1 cup chopped smoked bacon

2 cups sliced fresh mushrooms

3 tablespoons minced garlic

3 cups chicken stock

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. Drain.

In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.

Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese

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