September 20, 2016

Ranch Chicken Enchiladas

It's been a really long time since I've posted a recipe for enchiladas, which is silly because they're one of my favorite things to make lately. They are so easy to throw together and make such a satisfying meal!
I have been meaning to try these ranch enchiladas for YEARS now and barely got around to it. I changed the recipe up quite a bit and it was delicious. The flavors are incredible! Ranch dressing was supposed to be part of Mexican food.
You can place some tinfoil on these bad boys for part of the cooking time so the cheese is a little more gooey, but I really like how crispy the cheese gets on top. Seriously good enough that I'm making these two weeks in a row!

Ranch Chicken Enchiladas
Adapted from The Recipe Critic
1-2 large chicken breasts, cooked and shredded
1/2 package dry ranch salad dressing
1/2 package chicken taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1/2 cup bottled ranch dressing
1/2 cup salsa verde
2 cups shredded cheddar cheese
7-8 package white flour tortillas
cilantro, sour cream, optional

1. Preheat the oven to 425 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
2. Place chicken in a bowl and stir in the dry ranch dressing and taco seasoning until well combined. Stir in the black beans.
2. Mix the 1/2 cup of ranch and 1/2 cup of salsa in a small bowl. Spread a very thin layer of the mixture onto the bottom of the pan.
3. Start assembling the enchiladas by spreading 1 Tbsp. of the ranch and salsa mixture onto the center of each tortilla. Then place 2-3 Tbsp. of the shredded chicken/bean mixture on top, sprinkle with some cheese, roll and place seam-side down into the pan.
4. Line up the enchiladas and spread the rest of the ranch/salsa mixture evenly on top. Sprinkle with remaining cheddar cheese.
5. Bake for 20-25 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Top with cilantro and sour cream if desired.

September 15, 2016

Mini S'mores Cookie Cups

I am a lover of anything s'mores related as I'm sure most of you are. There's just something awesome about the combination of graham crackers, marshmallow and chocolate ya know? So when I saw this recipe I knew I was going to have to try them out one day.
And I'm not going to lie, they were a little more time consuming because you have to form them into cups, but man were they worth it!
If you don't have a mini muffin tin, I suggest you go out and buy one! They are not only awesome for mini muffins, brownies, cookies, cupcakes, etc, but even savory things like our favorite Mini Corn Dog Muffins.
Anyway, we were all a big fan of these graham cookie cups that were complete with a marshmallow filling and a Hershey's chocolate square melted on top.
These would be a definite crowd pleaser at any party and they won't last long!

Mini S’mores Cookie Cups
Makes 2 Dozen Cups
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
1 1/4 cups flour
1 cup graham cracker crumbs (about 7 whole crackers crushed)
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chocolate chips
1 cup marshmallow fluff
2 (1.55 oz.) Hershey’s chocolate bars

1. Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy, for about 2 minutes. Add the egg and vanilla and mix until combined.
3. In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Add the flour mixture to the wet ingredients a little bit at a time until just incorporated. Gently stir chocolate chips into the dough.
4. Spoon marshmallow fluff into a resealable plastic bag and snip off the corner.
5. Press one rounded teaspoon of dough into each muffin tin, pressing halfway up the sides. Pipe a teaspoon of marshmallow fluff on top of the dough in each muffin tin. Take a teaspoon of dough and flatten it in the palm of your hand and place it on the top of the marshmallow fluff, repeating with the remaining cups.
6. Bake the cups for 7-9 minutes or until golden brown.
7. Let the cups cool for 3-4 minutes in the muffin tins, then gently press one Hershey’s chocolate square on top of each cup. Continue to let them cool in the pan. Remove and serve.