Soooo YUMMY!!

I tried two new recipies last week. They were Soooo YUMMY that I just have to pass them along!!

Chicken Cheese Enchiladas
(From: Pillsbury Simply One Dish)

If you have time, refrigerate the chicken in the taco seasoning mix for several hours. This allows the spices of the seasoning mix to flavor the chicken.

1 package (1.25 ox) Old El Paso Taco seasoning mix
1 tablespoon olive or vegetable oil
½ cup water
1 lb boneless skinless chicken breats, cut into bite-sized pieces or strips
3 cups shredded Monterey Jack cheese (12 oz)
1/3 cup chopped fresh cilantro
½ teaspoon salt
1 container (15 oz) ricotta cheese
1 can (4.5 oz) Old El Paso chopped green chiles (I had to leave these out b/c I bought jalapenos by mistake)
1 egg
1 jar (16 oz) Old El Paso Thick ‘n Chunky salsa (I used homemade salsa from Better Homes and Gardens cookbook, gave it a really fresh taste)
1 package (10.5 oz) Old El Paso flour tortillas for soft tacos & fagitas (6 inch) (12 tortillas) (I used larger wheat tortillas, and made 8)

Heat oven to 350.
In resealable food-storage plastic bag, mix taco seasoning mix, oil and ¼ cup of the water.
Add chicken pieces; turn to mix. Refrigerate at least 5 minutes but no longer than 12 hours.

In medium bowl, 2 ½ cups of the Monterey Jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.

Heat 10-inch nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.

In ungreased 13x9 inch (3 quart) glass baking dish, mix ½ cup salsa and remaining ¼ cup water.
Spread evenly in bottom of baking dish.

Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up.
Place filled tortillas, seam side down, over salsa mixture in baking dish.

Drizzle enchiladas with remaining salsa. Sprinkle with remaining Monterey jack cheese.

Bake 20 to 25 mins or until cheese is melted.

HIGH ALTITUDE (3500-6500 ft) Heat oven to 375. Bake 25-30 mins. Cover with foil during last 10-15 mins of bake time if tortillas begin to dry out.

Trust me, you don’t want the nutrition info. ;)


Banana Bars

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 cup (2 bananas) mashed ripe bananas
1 egg
2 cups (12 ounce package) semi-sweet chocolate mini morsals

sifted powdered sugar

Combine flour, baking powder and salt in medium bowl.
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.
Beat in bananas and egg.
Gradually beat in flower mixtre.
Stir in morsels.
Spread into greased 15x10 inch jelly-roll pan.

Bake in preheated 350 degree oven for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
Sprinkle with powdered sugar.
Cut into bars.
Makes 6 dozen bars.
I stored mine in the refrigerator and then warmed in the microwave ~ tasted like fresh from the oven every time!