Savvy with Abbie

With so many enchilada recipes I have blogged about, I'm surprised that none of them are just regular, ground beef, cheesy enchiladas. So here we go. Ingredients: 1lb ground beef 2.5 cups red enchilada sauce 1 packet taco seasoning 5 large flour tortillas 1 1/2 cups cheddar cheese, shredded Directions: Heat oven to 375 degrees. Spray a pan with PAM or spray. Cook beef on the stove until brown, 5-7 minutes. Add taco seasoning with 3/4 cup water. Boil. Turn heat down and cook for about 2.5 minutes. Add 1 cup enchilada sauce and cook for 2.5 minutes more. In a tortilla, pour the meat mixture in the tortilla and add cheese. Roll tortilla up and place in a pan or baking sheet. Do this for all 5 enchiladas. Pour the remainder enchilada sauce on top and top with more cheese. Cook for 25 minutes. Serve with rice and beans. If you are looking for other Enchilada recipes, here are ones I have blogged about: Chicken Enchilada Nachos Slow Cooker Chic

Tonight's dinner was Baked Chicken and Sour Cream Enchiladas. I prepared the Chicken in the crockpot about three hours before. I mixed it with Beef Broth, 1/2 Enchilada Powder Packet and one Onion Powder Packet and cooked it on High for 3.5 hours. Once it was done, I took it out, used two forks to shred the chicken and then mixed it with the ingredients below. The initial recipe can be found HERE . Ingredients: Two medium boneless chicken breast (shred beforehand) 1/2 enchilada powder packet Onion powder (as much as you would like, I did about 2 tablespoons) 1 1/2 cup sour cream 2 cups beef broth 1 1/2 cups Cheddar Cheese 7-8 flour tortillas 2 (10 oz) cans of Enchilada Sauce (we did mild) Directions: Once chicken is done and you shred, preheat oven to 350 degrees. In a large bowl, add chicken, onion powder (as much as you would like), sour cream and one cup of cheese. Fill 7-8 tortillas with mixture. Take one can of Enchilada Sauce and put at the bottom of a ba

Initially these were a little hard to make only because I saw the recipe on a Facebook page called "Best Bites" but they didn't have a link to the full recipe or any measurements so I just kind of made things up based on the video :) Here is my version. By the way, these are A.MAZ.ING. They make one dozen and I may have eaten all but two :) Ingredients: 4 flour tortillas, medium-large Two chicken breasts, cooked and shredded One can of Cream of Chicken Soup One cup of Red Taco Sauce 3/4 bag of the 8oz bag of Monterey Jack Cheese 1/2 of Enchilada Sauce packet Directions: Take the tortillas and divide each tortilla into fourths. Place each fourth in a cupcake pan. In a bowl, mix the shredded chicken, one can of Cream of Chicken Soup, taco sauce, cheese, and enchilada packet. Add to the tortilla and bake for 400 degrees, 15 minutes. Top with tomatoes, sour cream, more taco sauce, shredded lettuce, olives, or anything you would like! D

Although I have been trying out the Nutrisystem diet, I couldn't help but have a taste of these Mediterranean White Chicken Enchiladas. And.....I even had seconds. Luckily I didn't feel too guilty as the sauce was made from Greek Yogurt and other ingredients and not a Marinara or red sauce. I was a little leery when I started cooking it but I have to say these were really really really good. Here is the original recipe: https://diethood.com/mediterranean-white-chicken-enchiladas/ We aren't a "pepper" family so we did remove those but I did use some Red Pepper Flakes and it tasted just as good :) Ingredients: olive oil (as much as needed) 3-4 cups shredded chicken 2 cups cheese (any type of shredded cheese that you prefer) 8 flour tortillas red pepper flakes 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup greek yogurt (I just used vanilla) pepper 1 teaspoon Italian Seasoning (from the packet) parsley Directions: Preheat oven t

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t