Chicken & Spinach Enchiladas

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Mmmm, these are good!  I got this recipe from my friend Renee who makes this dish often!  It's adapted by Recipe Girl from a Southern Living recipe. You gotta try it!


Chicken and Spinach Enchiladas
Printable Recipe
Ingredients:
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) jar medium salsa, divided
2 (10 oz.) cans enchilada sauce
1 (8 oz.) package cream cheese (low fat is fine)
2 1/2 cups shredded or chopped roasted chicken
10 (8-inch) flour tortillas
1 (8 oz.) package shredded Mexican four-cheese blend
toppings:  shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired

Directions:
Preheat oven to 350 degrees. Stir together 1/4 cup salsa and enchilada sauce, and set aside. Microwave cream cheese in a medium microwave-safe bowl at high 1 minute or until very soft.  Add spinach, chicken and remaining salsa, and stir until blended. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides dwon, in a lightly greased 13x9-inch baking dish.  Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.  Bake for 30 minutes or until bubbly.  Let stand 5 minutes. Serve with desired toppings.
-Serves 6

I think this just might be on next weeks menu for Honey B. and I!

Blessed Girl's Lemon Chess Bars

Inspired by Amanda's post I had quite an urge to create something yummy a few weeks ago.  Her Chess Square recipe sounded scrumptious, but my mind immediately went to a couple of jars of this in our cabinet:

Now, this Blessed Girl loves some lemon!  So, of course I had to search for a way to use this in those Chess Bars.  But the question was where and how much to incorporate into the recipe.  After quite the search, and almost deciding to just throw some in and hope for the best, I came across another (much more involved, making the cake from scratch...creating your own curd...etc. recipe).  Although I would love to try it someday, tonight just wasn't the night.  So...

This is my combination of the two recipes (with a couple of modifications):

Blessed Girl's Lemon Chess Bars

Printable Recipe

Ingredients:

1 box Butter Yellow Recipe Cake Mix

3 large eggs

1 stick butter (melted)

2 cups powdered sugar

8 oz. cream cheese (softened)

2 1/4 C. lemon curd (or 2-10 oz. jars)

1 1/2 Tbsp. lemon juice

Directions:

1. Preheat oven to 350 degrees and coat 9x13 in. pan with cooking spray.

2. Mix cake mix with stick of melted butter and 1 egg.

3. Press dough into bottom of 9x13 in. pan.

4. Mix 2 cups powdered sugar, 2 eggs, and softened cream cheese in mixer until smooth and creamy.

5. Pour cream cheese over dough in pan.

6. Mix lemon curd with lemon juice, then drop spoonfuls of lemon curd over cream cheese mixture and swirl together with a knife.

6. Bake at 350 degrees for 30-40 minutes until lightly golden brown.

7. Store in refrigerator.

Today I'm linking up at:

Sopapilla Cheesecake

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Sopapilla Cheesecake
Printable Recipe
Ingredients:
2 cans crescent roll dough
2 (8oz.) packages of Neufchatel cheese*, softened
1 cup sugar
1 tsp. vanilla
1/4 cup butter, melted
cinnamon and sugar

Instructions:
Unroll and spread one can of crescent roll dough on the bottom of an ungreased 9x13 inch pan.  Combine softened Neufchatel cheese, sugar, and vanilla. Spread mixture over crescent rolls.  Unroll other can of crescent roll dough and place on top of cheese mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. **After cooking, I would let it cool completely before cutting.  I didn't, and we had a little melty cheese going on!

*I used Neufchatel in place of cream cheese. It's found right next to the cream cheese in the grocery store. Neufchatel has 1/3 less fat and has a higher protein count than cream cheese. We couldn't tell the difference at all!

Smellin' good in my kitchen!

I'm linking up at Joy of Desserts and Add a Pinch.com today!  Go check out their blogs!

                

Spinach Artichoke Party Dip!

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Spinach Artichoke Party Dip!

**Printable Recipe

1 container of grated Parmesan cheese, 8 oz. or (2 cups)

1 box chopped spinach, 10 oz., thawed

1 can artichoke hearts, 14 oz., chopped

2/3 cup sour cream

1 Tbsp. minced garlic

1/3 cup mayonnaise

1 box cream cheese, 8 oz., softened

Add the first three ingredients together in a mixer or with a spoon. Add in remaining ingredients and mix until combined.

Place in a 9x13 pan and bake at 350 for 25-30 minutes.

Serve warm with chips.

Thanks for the wonderful recipe Meg @ Whatever...!