I have been cooking ALL weekend…which is weird for us. That’s usually the time when we eat at restaurants (or at least do take-out), but we’ve been home-bodies this weekend!
I tried a new recipe yesterday. It was one I found on allrecipes.com…but of course, I had to make it my own. 🙂
2 packs 6 inch flour tortillas
1 lb. chicken
2 tbsp. salt
2 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. cayenne pepper
1 tbsp. red pepper flakes
1 tbsp. chili powder
1 cup chopped green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel
1 8oz. pack cream cheese (I used garden vegetable flavor, but regular would work too.)
2 cups Kraft Triple Cheddar with Philadelphia (Just regular cheddar would work if that’s what you have.)
In a large skillet, cook the chicken in a little bit of olive oil with half of the next 5 seasonings. Set aside.
In the same skillet, add some more olive oil, and saute the green pepper until tender. Add in the last half of the seasonings. When the green pepper is cooked through, add the soups and Rotel, and turn the heat down to low. Heat until warm. Then, spoon in the cream cheese and stir until incorporated.
Set 2/3 of the sauce to the side. Add back in the chicken to the 1/3 of the sauce left, and add half (1 cup) of the cheese. Stir well.
Back to business.
Take the tortillas and spoon about this much…
…of the sauce into each one. Roll up, and place in a greased 9×13 dish. Put as many of these as you can in the dish.
Top with the remaining sauce. Then, sprinkle remaining cheese on top. Bake at 350 degrees for 30-35 minutes.
And this is what you get…delicious! I served it with the Spanish rice I got a couple of weeks ago.
Turned out to be VERY good! Noah told me it was a keeper recipe – and that means something. He’s the pickiest eater alive!
I also cooked tonight…we had spaghetti. Not too much off of my normal spaghetti track, but I did add some new elements!
My Version of Spaghetti
2 lbs. dry spaghetti
1 jar + 2 small cans tomato sauce
1 28z. jar diced tomatoes
1 tbsp. garlic
1 tbsp. garlic powder
1 tsp. cayenne pepper (you might want to skip this if you aren’t into spicy foods)
1 tbsp. pepper
1 tbsp. salt
2 lbs. ground beef
1c green bell peppers, chopped
1 frozen box chopped spinach
Directions: Get the spaghetti boiling. I put in a little bit of olive oil and salt when boiling, then toss it in olive oil when finished. Make sure you don’t over-cook the noodles, or they’ll be mushy…and nobody likes that.
Meanwhile, microwave the spinach to thaw. In a large skillet, saute the green bell pepper in olive oil. Add the ground beef and brown. At the very end of browning, add the garlic, seasonings, and spinach and stir. Drain the grease.
Add the tomato sauce and diced tomatoes (with juice) to the drained ground beef mixture. Stir well, and let simmer for 30 minutes-1 hour. Mix with noodles; serve with garlic bread.
Delicious…and a good way to get a veggie serving in!
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