Chicken & Street Corn Enchiladas

Looking for a creamy, cheesy dinner that’s easy to pull together with leftover chicken? These Chicken & Street Corn Enchiladas are packed with flavor, layered with cheesy goodness, and finished with a smooth, tangy sauce that takes them over the top.

Ingredients:

• 10 soft taco shells

• 2 cups cooked, shredded chicken (rotisserie works great!)

• 11 oz La Mexicana Rojo's Mexican Style Street Corn Dip

• 2 cups shredded Monterey Jack cheese

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups chicken broth

• 1 cup shredded Pepper Jack cheese (add more if you like it spicy!)

• 1 (4 oz) can diced green chilies

• 1 cup sour cream

Directions:

1. Prep the pan.

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

2. Assemble the enchiladas.

• Spread a spoonful of Street Corn Dip onto each taco shell.

• Add a sprinkle of Monterey Jack cheese and some shredded chicken.

• Roll up each tortilla and place seam-side down in the prepared pan.

• Sprinkle any leftover Monterey Jack cheese over the top.

3. Make the sauce.

• In a medium saucepan, melt the butter over medium heat.

• Stir in flour and cook for 1 minute, whisking constantly.

• Slowly add chicken broth, whisking until smooth. Continue cooking until thickened and bubbly.

• Stir in Pepper Jack cheese until melted.

• Add sour cream and green chilies, stirring until combined. Do not boil (this keeps the sour cream from curdling).

4. Bake.

• Pour the sauce evenly over the tortillas in the pan.

• Cover with foil and bake for 25 minutes.

• Remove foil and broil on high for 3 minutes, or until the cheese on top is melted and golden.

5. Serve & enjoy!

Let cool slightly before serving. Pair with a side of rice, beans, or a crisp salad for a complete meal.

Grape Salad

This recipe came from some friends when we were out camping.  I know it sounds weird to put cream cheese and sour cream with fruit but let me tell you, once you start eating it you just can't stop. You can add any kind of grapes that you want.  If you only like red make it with red, just like green make with green grapes. Whatever you like go for it!!!  Just make sure that the grapes are really dry before making this recipe or it sweats and makes the dressing soupy.  Enjoy!!

Ingredients:


2 lbs fresh green seedless Grapes
2 lbs fresh red seedless Grapes
8 oz Cream Cheese
8 oz Sour Cream
1/2 cup Sugar
1 tsp Vanilla

Topping

1 Cup brown sugar
4 Butterfingers, crushed

Wash grapes and dry very well.

Cream together cream cheese, sour cream, sugar and vanilla.

Fold in grapes.

Mix brown sugar and Butterfingers.  Sprinkle on top.

Chill.

1. 
   

Banana Bars with Cream Cheese Frosting

I love just about any bar as long as it is moist.  But my absolute favorite cake is banana bars with cream cheese frosting. I have another recipe on my blog for banana cake and it is very good also but I think for now that this is my new favorite banana bar recipe. 

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 tsp vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 oz.) sour cream

 Directions:
 1.   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition.
2.  Pour into a greased 15x10x1 jelly roll pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3.  Frost with my favorite cream cheese frosting. 
4.  Add nuts on top - they add a special touch
5.  Enjoy

Queso Dip

• 2 lb package Velveeta
• 16 oz sour cream
• 2 cup's Carlo's O'Kelly's Salsa

1. I usually put this is in the crockpot on low and just let it all melt together.  So very simple and so GOOD.  Serve with tortilla chips.