Quick & Easy Dinners: Cheese & Chicken Enchiladas

Written by Liz -

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast).  And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

• Nonstick cooking spray
• 1 small onion, chopped
• 1 1/2 cups cooked, shredded chicken breast meat
• 3/4 cup (3 ounces) shredded cheddar cheese, divided
• 1 1/2 cups (12-ounce bottle) chunky salsa, divided
• 1/2 of an 8-ounce package reduced-fat cream cheese
• 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad.

Salud!

More enchilada recipes:

Chicken Enchiladas in Red Sauce	Slow Cooker Enchiladas

Lightened Up Fresh Strawberry and Lemon Tart

Written by Chris -

Lemon tarts and pies are perennial favorites, and this Spring Fruit Tart has garnered 5-star status by meals.com visitors since it was first released in 2005. Topped with seasonal fruit, this tart features fresh squeezed lemon juice in a velvety cream cheese filling atop a delectable graham crust.

Last week I made our Spring Fruit Tart recipe, but used 1/3 less fat cream cheese along with fat free La Lechera Sweetened Condensed Milk in place of their full-fat counterparts. These minor changes cut the fat by 45% and calories by 10%. The fresh lemon still shined brightly through and the filling was every bit as creamy. I was so happy with the results I wanted to share this new, lighter version with you!

Let’s talk fruit. No tart is complete without fresh seasonal fruit. Or in this case, strawberries. When purchasing fresh strawberries, it’s best to go straight to source. Nothing beats farm-fresh produce! The strawberries I used came from our local farm in Oxnard, CA.

When selecting, choose bright, plump strawberries with green caps attached. I’ve found that smaller strawberries are usually sweeter. As well, those that are uniform in size always look best on a tart.

Fresh Strawberry & Lemon Tart

• Nonstick cooking spray
• 8 whole graham cracker rectangles, finely crushed (it’s best to use whole graham crackers and crush them yourself since these are always the freshest)
• 1/4 cup butter, melted
• 3 tablespoons granulated sugar
• 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
• 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
• 1/3 cup fresh squeezed lemon juice (about 2 medium lemons)
• 1 tablespoon grated lemon peel (about 1 ½ medium lemons)
• 1 1/2 cups sliced fresh strawberries

Directions:

PREHEAT oven to 350° F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray.

COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.

BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth down top.

BAKE for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.

ARRANGE strawberries over tart. Remove rim of pan; slice into wedges. Makes 12 servings.

Here’s a little tip on how to remove the rim of the tart pan. Set a wide can, like a 28-ounce can of tomatoes, on a flat surface. Set the cooled tart and pan on top of the can. Hold the pan ring and gently pull it downward – the can will support the pan base and the tart as you remove the ring. Viola!

Enjoy!!

Related recipes:

Frozen Lemonade Cupcakes Recipe	White Chocolate-Mascarpone Key Lime Pie

A Make Ahead Brunch: Pan Dolce French Toast Bake

Written by Nick -

I love classic French Toast. Growing up it was always a special treat to have French Toast, but my dad would be stuck in the kitchen while we were eating. The idea of a French Toast bake is new to me. It wasn’t until I had a friend’s Overnight French Toast that I even thought of making this type of dish.  So, when I saw this Pan Dulce French Toast Bake, I knew it was something I had to try.

The recipe was simple and it keeps you out of the kitchen and with your friends and family. It would be a great dish for Easter brunch or whenever you might have friends or family for brunch. The toast was crispy at the top and had a cake like consistency in the middle. The coffee and cinnamon combination was perfect, giving it almost a coffee cake taste. It was so flavorful, you don’t even need to add syrup (although it’s quite delicious with NESTLÉ LA LECHERA Dulce de Leche if you want a decadent treat).

If you’re new to the French Toast Bake, try this one out. You’ll be glad you did!

Pan Dulce French Toast Bake

Ingredients for 4 servings:

• 2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 2 tablespoons cold water
• 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk
• 4 large eggs, beaten
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 8 (about 4 small) cups cubed pan dulce (sweet Mexican bread)

Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

WHISK coffee, evaporated milk, eggs, sugar, vanilla extract and cinnamon in large bowl until well blended.

PLACE pan dulce cubes in prepared baking pan. Evenly pour egg mixture over pan dulce, ensuring all cubes are moistened. Let stand for 5 minutes for cubes to absorb the liquid.

BAKE for 30 to 35 minutes or until knife inserted in center comes out clean.

SERVING SUGGESTION: Sprinkle with powdered sugar and drizzle with NESTLÉ LA LECHERA Dulce de Leche or your favorite syrup.

Links:

• Pan Dulce French Toast Bake
• NESCAFÉ CLÁSICO
• NESTLÉ® CARNATION® Evaporated Milk
• NESTLÉ LA LECHERA Dulce de Leche

Ovaltine French Toast	Caramel French Toast Cups

Faux Fried Fish on Fridays: Two Fish Recipes

Written by Jenny -

About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.

Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes  have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce (Pictured Above)

Ingredients for 6 servings:

TARTAR SAUCE

• 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
• 1/2 cup sweet pickle relish
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

CRUSTED FISH

• 2 large egg whites, beaten
• 1 1/2 cups quick-cooking oats
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
• 2 tablespoons olive oil to 3
• lemon wedges

Directions:

FOR TARTAR SAUCE:

BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.

FOR CRUSTED FISH:

COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.

TIPS:

• For Tartar Sauce with a kick, add hot pepper sauce to taste.
• If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

Panko Crusted Tilapia with Spicy Tartar Sauce

Ingredients for 4 servings:

• 2 tablespoons all-purpose flour
• 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
• 1 large egg
• 1 cup panko bread crumbs or regular unseasoned bread crumbs
• 4 (about 12 ounces total) tilapia filets
• 1/2 cup mayonnaise
• 3 tablespoons pickle relish
• 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)

Directions:

PREHEAT oven to 450° F.

FOR TILAPIA:

PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.

DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.

BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.

FOR SPICY TARTAR SAUCE:

COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

Links:

• Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce
• Panko Crusted Tilapia with Spicy Tartar Sauce
• Get a Carnation coupon

More recent fish recipes:

Fish Tacos with Creamy Avocado Salsa	Grilled Swordfish Kabobs with Avocado Butter

Chocolate-Covered February: Salted Dulce de Leche Chocolate Tart

Written by Chris -

When I think of February, I think CHOCOLATE. When I think of Chocolate, I think LOVE. A little backwards? Perhaps. Chocolate, in small doses, makes me happy. I know there’s all sorts of psychology associated with chocolate. Chocolate contains serotonin, which is responsible for feelings of well-being and contentment, as well as curbing anxiety and depression. I just love the flavor. It’s that simple.

Chocolate is a perfect match for caramel, so today I am sharing a new recipe for a Salted Dulce de Leche Chocolate Tart. One look at this beautiful tart and you may be think it’s difficult to make. Not true. I’ve taken a shortcut here. I am using NESTLÉ LA LECHERA Dulce de Leche caramel – this is sweetened condensed milk that has already been caramelized. So all you need to do is warm it up. You could even simplify this recipe further by using a sheet of puff pastry or a premade pie shell for the crust in place of the homemade version. I personally love this homemade crust though and quite honestly, it’s worth the extra time.

Here’s the recipe…

Salted Dulce de Leche Chocolate Tart

Ingredients for 8 servings:

• 2 large egg yolks
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into small pieces
• 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
• 1/2 cup heavy cream
• 1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate or Dark Chocolate Morsels
• Flaky sea salt for sprinkling

Directions:

PREHEAT oven to 350° F.

WHISK together egg yolks, 1 tablespoon cream and vanilla extract in small bowl. Place flour, powdered sugar and salt in food processor; pulse one or two times. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add yolk mixture and process until mixture forms a ball. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.

UNWRAP and roll the dough between 2 lightly floured large sheets of parchment or wax paper to a12-inch round. Transfer the dough into a 9-inch tart pan. Press into bottom and up side, trimming off excess. Line the shell with a piece of aluminum foil; fill with pie weights, dried beans or rice.

BAKE for 30 minutes or until pastry is set and the edges are golden. Carefully remove the foil and weights. Bake for an additional 10 minutes or until golden and cooked through. Transfer to a wire rack and cool completely.

SPOON dulce de leche into microwave-safe bowl. Heat for a few seconds at a time just until warm; stir. Carefully spoon dulce de leche into tart shell, spreading evenly.

PLACE morsels in medium bowl. Heat 1/2 cup cream in a small saucepan until bubbles appear around the edge (alternately, heat in medium, microwave-safe bowl until hot). Remove from heat; pour over morsels. Let stand for 5 minutes or until melted. Whisk until smooth. Pour over dulce de leche; spread with offset spatula. Dust with a little flaky sea salt. Refrigerate for 1 hour or until set. Remove side of tart pan and transfer the tart to a serving plate. Cut into wedges.

Check out that flaky crust and those beautiful layers! If you don’t finish the tart, simply cover it tightly and store it in the refrigerator for up to two days.

Happy Chocolate-Covered February to you!

Chris

Links:

• Salted Dulce de Leche Chocolate Tart
• NESTLÉ LA LECHERA Dulce de Leche
• NESTLÉ TOLL HOUSE

Hidden Treasure Chocolate Souffles	Simply Elegant Chocolate Mousse Tart

My Slow Cooker Obsession: Bread Pudding and Spinach Artichoke Dip

Written by Natalie –

My slow cooker is a huge part of my cooking. I love the fact that I can set it in the morning, go to work and when I get home a scrumptious meal is waiting for me. But I relegated the slow cooker to main dish functions only. It turns out, it can do it all! Behold a dessert and appetizer all made easily and painlessly in the trusty slow cooker. These two dishes are PERFECT for pot lucks, or football Sunday as they can be kept warm and delicious in their slow cooker home.

This Bread Pudding (pictured above) is comfort food to the max. It’s perfectly sweet, has a soft crunch from pecans and is creamy thanks to a blend of both evaporated and condensed milks. This is now a staple of my slow cooker repertoire.

Go Team! Recreate this fan favorite dip in the slow cooker. It’s very simple to prepare and the results are fantastic. Your team is sure to win when you serve this!

Slow Cooker Spinach Artichoke Dip

Ingredients for 40 servings:

• 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk
• 1 (12 ounces) package STOUFFER’S Spinach Souffle, thawed*
• 1 (13.75 ounces) can quartered artichoke hearts, drained, coarsely chopped
• 1 small onion, grated
• 1 (8 ounces) package cream cheese, at room temperature
• 2 (8 ounces) cups shredded mozzarella cheese
• 1 (4 ounces) cup crumbled Cotija cheese
•  Pita or tortilla chips

Directions:

MIX evaporated milk, spinach soufflé, artichokes, onion, cream cheese, mozzarella cheese and Cotija cheese in a 5-quart slow cooker until well blended.

COOK on low for 2 to 3 hours or until dip is hot and cheeses are melted. Serve in slow cooker on warm with chips.

*NOTE: If unable to find Spinach Soufflé, substitute 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry.

More Slow Cooker Recipes:

Slow Cooker Enchiladas	Barbecued Beef Sandwiches