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Although the holidays made at home meals a bit more challenging this month, I still managed to introduce a few and this one…. A HUGE WINNER! Especially for this pregnant mama. I dont know if you can tell but this growing baby girl of mine loves creamy dinners. I mean who doesn’t? And trust me, I am not complaining one bit!
So with that, take a look below and remember if you want other recipes to try, be sure to sign up for my newsletter here where I always include one exclusive recipe for subscribers only. You won’t want to miss out!
What You’ll Need:
- 1 Rotisserie Chicken with meat off bone OR 2 boneless/skinless chicken breast (shredded)
- 7 oz sour cream
- 8 oz Monterey Jack Cheese
- 12 oz frozen peppers, onions (feel free to add in any other veggies or fresh veggies if you want)
- 7oz Diced Green Chiles
- 8 soft taco size flour tortillas
- 1.2-1 cups chicken broth (you don’t want it to be watery but you do want it to loosen up the sour cream)
- 2 tbsp chilli powder
- 2 tbsp cumin
- mined garlic 2 TBSP (I usually eyeball the amount I put in but you can play around with us depending on how much you love garlic)
- OPTIONAL: Cilantro to garnish. I hate cilantro so I passed on that part but you can totally add that in
What to Do:
- pre heat oven to 400
- on stovetop, sauté chicken, green chilis, frozen peppers, cumin and chili and I along with 1 tablespoon of minced garlic. If your chicken was being stored in the fridge before use and is cold, I like to use a little chicken broth to help it cook down and shred better.
- Add 2-4oz of Monterey Jack cheese to chicken once everything is combined.
- In soft tortillas, place desired amount of chicken mixture. You will want to roll these up so make sure the amount you place it doesn’t overflow. Once rolled up, put in 9×13 baking dish
- Mix together sour cream, remaining cheese, 1 tbsp garlic, chicken broth in separate bowl and then pour over rolled up tortillas
- Place in oven for 25 minutes
- Serve and eat your face off!
NUTRITION: Not putting it this time because I have no clue plus it all depends on how you want to make it. Bring down the carbs by omitting the rice or up the fat by using whole fat cheese. Its all up to you. Just remember, you are allowed to enjoy food and one decadent meal won’t ruin you 🙂
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Anyone else love anything creamy? Well if so, keep reading because this recipe was fast, simple, and oh so yummy!With another month of dinner rut rehab meals behind me, I managed to make this new favorite for Kev and I. As for the kids, ehh they are picky AF so I tried but nope. One day hopefully but until then, Mac & cheese it is.
So with that, take a look below and remember if you want other recipes to try, be sure to sign up for my newsletter here where I always include one exclusive recipe for subscribers only. You won’t want to miss out!
What You’ll Need:
- 2 Rotisserie Chickens- meat off bone OR 4 boneless/skinless chicken breast
- 1 can 98% cream of chicken condensed soup
- 1 can 98% cream of mushroom condensed soup
- 1 jar of pesto sauce
- 1/4 cup mayonnaise
- Mozzarella Cheese (low fat or whole fat, doesnt matter)
- 2 bunches of asparagus (cleaned and chopped)
- 2.5 Cups of white rice (you can forgo this if wanted)
What to Do:
- Cook rice and place on bottom of 9×13 pan
- Place asparagus onto of rice
- Shred and place desired amount of chicken on top of asparagus
- Mix together cream of chicken, mushroom pesto and mayo in a bowl and then layer on top of rice, asparagus & chicken
- Top with desired amount of mozzarella
- Place in oven and cook at 375 for 30 minutes
- Serve and eat your face off!
NUTRITION: Not putting it this time because I have no clue plus it all depends on how you want to make it. Bring down the carbs by omitting the rice or up the fat by using whole fat cheese. Its all up to you. Just remember, you are allowed to enjoy food and one decadent meal won’t ruin you 🙂
