Creamy Chicken Enchiladas

From Make-A-Mix Cookbook: Super creamy and yummy!! NOT very low fat so I usually substitute one can of chicken and one can of navy/great northern beans for the chicken. That adds a little bit of fiber to the dish so I feel better, but it doesn't make it too beany if I use a white bean. It's really good actually. I also like the can chicken because I like the texture for this dish and it means less cooking! :D Also, I don't recommend softening the tortillas in oil like the recipe says to do. It makes the dish seem really greasy. Warming the tortillas in the microwave or dipping them in hot water does just fine. Enjoy!!!

Ingredients:
2 cups cooked chicken cubed or shredded
1 (4oz) can diced roasted green chiles
1 (7oz) can green chile salsa
10 oz shredded Monterey Jack cheese
Vegetable oil for frying*
8 (6inch) flour tortillas (I usually use the largest tortillas I can find, and it fills 8 of them. Try whole wheat for a healthier option.)
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish

Directions:
Preheat oven to 350 F. In a medium bowl combine chicken, green chiles, salsa, and 1 cup of cheese. Heat oil in a medium skillet (*I usually skip this part and they taste fine). To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions.

Beef and Ravioli Bake

Ingredients -
1 Package Refrigerated Cheese Ravioli (9 ounce)
1 Pound Lean Ground Beef
1 Jar Spaghetti Sauce (14 ounce)
1 Package Frozen Spinach (10 ounce, thawed)
Mozzarella (4 ounces, shredded)
1 White Onion (finely chopped)
2 Roma Tomatoes (coarsely chopped)


Preparation:
1. Heat oven to 350 degrees.
2. Cook the ravioli to desired doneness as directed on package.
3. Drain in a colander.
4. In a large skillet, brown the ground beef with the chopped
onion.
5. Drain the excess liquid.
6. Stir in spaghetti sauce, diced tomatoes and the spinach.
7. Spoon and spread half of beef mixture into ungreased 8-inch
square (2 quart) baking dish.
8. Arrange the ravioli over the beef layer.
9. Spoon and spread the remaining beef mixture over the
ravioli.
10. Cover with foil.
11. Bake at 350 degrees for 20 minutes.
12. Uncover baking dish and sprinkle with the mozzarella.
13. Bake another 5 minutes or until the cheese is melted.
14. Serve immediately.

Ravioli Alfredo With Mushrooms

Ravioli Alfredo With Mushrooms

This is an awesome recipe! Delicious and easy to make. Serve with your favorite veggie and garlic bread. YUM!

Ingredients -
1 Package Cheese Ravioli, (20 ounce)
3 Tablespoons Salted Butter
1 Package Fresh Mushrooms, (8 ounce), sliced
4 Cloves Garlic, minced
1 Container Alfredo Sauce, (10 ounce)
2 Tablespoons Fresh Parmesan Cheese, grated
2 Green Onions, finely chopped
1/4 Teaspoon Crushed Red Pepper Flakes, to taste

Preparation:
1. Bring water to a boil in a large pot of water.
2. Add the ravioli and cook for 6 to 8 minutes or until the pasta is al dente.
3. Drain.
4. In a skillet over medium heat, melt the butter.
5. Stir in the mushrooms and garlic and cook until they are tender.
6. Toss the cooked ravioli with the Alfredo sauce to coat in a medium saucepan over low heat.
7. Mix in the mushrooms and garlic.
8. Cook and stir until the sauce is heated.
9. Garnish with Parmesan cheese, green onion, and red pepper.
10. Serve and enjoy.