Chicken Enchilada Lasagna Recipe



I love enchiladas, but sometimes the task of rolling each enchilada seems too time-consuming (especially on busy nights)! This recipe has all the flavor and ingredients of enchiladas, but without all the hard work of rolling them up! You just layer all the ingredients (just like a lasagna!), throw it in the oven, and dinner is done!
This recipe is flavorful and CHUCK FULL of vegetables- even my veggie-hating husband scraped his plate clean!

Ingredients:

  • 3-4 Tablespoons Olive Oil
  • 2 small zucchinis, diced
  • 8 whole green onions, sliced
  • 1 medium green pepper, diced
  • 1/2 cup black olives, sliced
  • 4 cups fresh baby spinach, chopped/shredded
  • 2 teaspoons cumin
  • salt and pepper, to taste
  • 3-4 cups cooked rotisserie chicken (or any other leftover chicken)
  • 1 (15 oz) can black beans, rinsed and draine
  • 1 (16 oz) jar of your favorite salsa (I used mild so it wouldn’t be too hot for my kids)
  • 1 bunch of fresh chopped cilantro (optional)
  • 4 cups mild green enchilada sauce (I used two jars of my favorite brand)
  • 16 whole corn tortillas, cut into strips
  • 2 cups grated cheese (I used Monterrey Jack, but cheddar is good too! Just use what you have)
  • Toppings: sour cream, tomatoes, avocados, etc.

Directions:

In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove the skillet from the heat and stir in chicken, beans, salsa and cilantro (if using). This is the filling for the lasagna. Set aside.

Spray a 9×13″ baking dish with non-stick cooking spray. Spread 1/2 cup of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over the top. Spread half of the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 1 1/2 cups enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 2 cups of enchilada sauce and the last bit of cheese.

Cover the baking dish and bake at 350 F for 30-45 minutes. Remove from oven and cool for 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, cilantro, etc.

We served this with our Homemade Slow Cooker Refried Beans and it was delicious!

Recipe adapted from: Tasty Kitchen

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No-Bake Thin Mint Cookie Truffles Recipe

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Well, I am happy to announce that I found a Girl Scout in my area and my Girl Scout Cookie order is in! Now the waiting game begins . . .
In the meantime, I whipped up a batch of these yummy truffles. Remember our Oreo Truffles? These are just like those, but made with delicious Thin Mint Cookies instead (or you can use Keebler’s Grasshopper Cookies if you are waiting for your Girl Scout Cookies to arrive like I am).
These little balls of goodness are amazing (especially if you love the mint and chocolate combo!). Best part about them: no baking required and only 3 ingredients are needed!
These would also be so fun for St. Patrick’s Day!

Ingredients:
-1 (9 oz) package of Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)
-1/2 package (4 oz) cream cheese, softened (I used fat free and it worked great)
-1 (12 oz) bag Guittard’s Green Mint Chips (I just found these at the grocery store)*

Directions:

In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches (even if you don’t have a food processor, you can still make these. Throw the cookies in a big Ziploc bag and start pounding them with a hammer until you have a lot of fine crumbs).

Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green mint chips in a microwave-safe bowl in the microwave. Heat the chips for 30 seconds at a time, stirring in between each heat burst. Repeat until the chips are all melted.

Roll each ball in the melted chips until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.

Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.

If you want to decorate your truffles as I did, melt about 1/2 cup of white chocolate chips (or almond bark or white candy coating-whatever you want) the same way that you melted the mint chips. Spoon the white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles.

Place back in the fridge until you are ready to devour eat them.
*If you can’t find those green mint chips, these can be made with almond bark or vanilla candy coating. It would also be cute to set aside small amount of cookie crumbs and sprinkle them on top of the truffles. Sprinkles also look cute on these too!

Recipe adapted from: Tasty Kitchen

 Looking for more delicious no-bake recipes? Here are some of our favorites!
No-Bake Chocolate Berry Balls
No Bake Scotcheroos
No Bake Apple Delight
No Bake Eclair Cake
No-Bake Reese’s Fudge Bars

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DIY Bleach T-shirt Tutorial – The Perfect Valentines Gift for Him or Her!

Pin ItEveryone loves T-shirts. They are comfy, they are easy, and it really doesn’t matter if you spill on them. My friend Leslie introduced me to designing your own t-shirt with a printed design and bleach. It was SO Easy and I loved how they turned out!1. First you need some sort of design… it could be anything! I decided to pick a “curves ahead” road sign because my husband loves riding fast on his motorcycle.2. You will need some freezer paper. Print out any design from your computer and trace it onto the paper side of the freezer paper. Then cut out your design. You could also use a Cricut to cut out your design. Make sure the shiny side of the paper is facing down.3. Iron your design onto your shirt, make sure the shiny side is facing down and the paper side is facing up. Lightly press the iron onto your design so it will stay.

4. Cut some cardboard(we used cereal boxes) and put it inside of your shirt so it doesn’t leak onto the back of the shirt.

4. BLEACH TIME! Fill your water bottle with 70% bleach 30% water. And spray away. Some shirts I sprayed really close to the shirt and others I stood back a bit. Spray as little or as much as you would like. I sprayed a little at first then went back and sprayed more. Certain colors (like black) will show up instantly. The pink and red shirts took close to 20 minutes. The longer they sit the more bleached out it will be.
5. When it is done bleaching, take your cardboard out, take your design off, and rinse thoroughly in the bath tub.6. Wash your shirt in the washing machine to make sure all the bleach is out and so it won’t bleach anything else.*Please note… the little white dots on the black shirt are from the snow not the bleach. :)

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Healthy Meals Monday: Light Chicken Pot Pie

One of my favorite foods is Chicken Pot Pie – Marie Calendar’s freezer pies are my favorite (but not very healthy . . . bummer)! I decided to try a healthier version and adapted this delicious recipe from Food Network.

Ingredients For the Crust (you could also use a pre-made crust): 1 cup all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1/4 teaspoon fine salt 4 tablespoons cold butter, cut into small pieces 1 large egg 2 tablespoons skim milk For the Filling: 2 small russet potatoes 3 cups low-sodium chicken broth 5 medium carrots, cut into large chunks 2 tablespoons extra-virgin olive oil 1 large onion, finely diced 3 tablespoons all-purpose flour 1/3 cup skim milk 3 stalks celery, sliced 3 cups shredded cooked chicken breasts 1/2 cup fat-free plain Greek yogurt 1 cup frozen peas 1/2 cup minced fresh parsley Kosher salt and freshly ground pepper Directions Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour. Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces. (I placed mine in the microwave for about 5 minutes each instead of the oven and it worked just fine) Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper. Transfer the filling to a 2-quart casserole dish.(I used 2 pie tins) Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes. – I made a little extra dough and put a little on the bottom of the pot pies instead of only the top.

Happy Cooking!

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Valentine Heart Craft with The Letter 4 Sisters!

It has been so fun for us to meet families that are made up of all girls, just like us.
It’s even more fun when they are all sisters AND they blog!
We are so happy to introduce you to our friends and blogging sisters: The Letter 4!Hey there Six Sisters Stuff readers! We’re excited as ants on a cracker to introduce ourselves here today!

We are The Letter 4. A blog of 4 sisters with all different talents and tastes. We grew up so close to one another and our blog has been a way for us to feel close to each other again despite living far apart. The oldest is Julianna, who likes to craft and cook. Next is Jade who is our expert chef. Then there is Jamie who is the designer/printable maker of the blog. And last there is the baby of the family, Janae. She is our style guru and is always sharing hair tutorials. We host a Link party you can link up your style related posts to every Wednesday for WIW Wednesday

Today we’re sharing an easy valentine project….
Who doesn’t love a holiday that’s all about being lovey dovey, chocolate, and sticking hearts on everything? Even if your single this holiday involves all of those things. Only the lovey dovey usually comes from watching a chick flick, the chocolate usually comes in larger quantities, and the hearts are ripped in half but really it still sounds like a fun holiday for everyone.

We needed some more valentines day feeling around, so we whipped up this super cute wall art.

And you know me, my projects are always cheap, so all you need is some paper, mod podge, and a board or canvas.
So you take some strips of paper, (mine were about an inch thick) fold them in half….
Curl up the ends and you get a super cute, super quick 3D heart! No 3D glasses required!
Now putting on your 3D hearts to the canvas you can swipe on some mod podge and press the hearts down. It’s going to need to dry for a while.
Let the lovey doveyness begin! Trust me it is not to early to start celebrating this holiday, I for one have started early. I’ve been eating chocolate all day :)
Come by our blog and say hi!
Thanks for having us today girls! Sister blogs are the best!!!!

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Mini Sugar Cookie Fruit Pizza Recipe

We LOVE pizza at our house . . . including yummy fruit pizza! Our mom has been making this treat for us since we were little and we think that this recipe is the best! Take our mom’s famous sugar cookie recipe, add a sweet cream cheese layer and top it off fresh fruit- this counts as healthy food, right?!
These are so easy and fun to make, plus you can get the kids involved and let them decorate their own mini pizza. This is also always a huge hit when we take it to parties.
The recipe below either makes about 36-48 cookies (depending on what size you make them) OR one large pizza with 12-18 cookies leftover.

Sugar Cookie Crust

1/4 C Milk
1 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Baking Soda
1 C Butter or Margarine
4 C Flour
1/2 tsp. Salt
1 1/4 Cup Sugar
2 Eggs

Soften margarine slightly, then add sugar, eggs and vanilla. Stir well, then mix in flour, baking powder, baking soda, salt and milk. Chill dough for about an hour and it will be easier to roll out.

Roll out the dough on a floured surface until it’s a little more than 1/4″ thick. You can either transfer it to an ungreased pizza pan to make a big pizza or use circle cookie cutters to make mini pizzas. (If you make the large pizza size, you will only use about 3/4 of the dough, so you can make mini ones with the leftovers!) Bake at 350 degrees for 13 minutes. Let the sugar cookie crust cool completely before adding the cream cheese layer.

Cream Cheese Layer

8 oz. Cream Cheese (softened)
1 C Powdered Sugar
1 tsp. Vanilla
8 oz. Cool Whip

Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie. Then you can start adding the fruit.

Fruit Options

Strawberries
Kiwi
Bananas
Grapes
Blueberries
Mandarin Oranges
Raspberries
Pineapple
Or whatever fruit you love!!

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Strut Your Stuff Saturday Link Party- Week 29

Thank you so much for linking up to our party!  We had so many of you link up last week and we have loved looking through all your recent projects, recipes and ideas!
Here are our favorites from last week:
I love this Cookie Bouquet from It’s Overflowing!  This would be such a cute gift to give this Valentine’s Day!
I’m literally drooling over these Belgian Waffle Sundaes from Something Swanky!
I’m convincing my husband to make this Kid’s Pallet Table from Shabby Love!  The best part is that it only cost $8 to make!
These Mini Funnel Cake Hearts from Bird on a Cake would make the perfect Valentine’s Day breakfast!
 Your kids would love getting Valentine’s in this Love Notes Mailbox from And I Thought I Loved You Then!
Feel free to grab a button if you were featured today:
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Now onto the party!
Link up YOUR recipes, crafts, ideas, projects or fun posts to share.
Please no etsy shops, giveaways or advertisements.

Visit some of the other links
and HAVE FUN!

Also, feel free to grab a party button (think of it as a party favor!):
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