Chicken Enchiladas + Dessert!

So the other weekend we BBQ’ed some chicken.  I had the husband bbq it all up so it didn’t go bad.  So then I was left with a bunch of chicken that we didn’t want to eat as just plain chicken.  So I made some good ole Chicken Enchiladas and you talk about GOOD!

Ingredients:
2 cups cooked shredded chicken
1 can Rotel
1 can green chilies
Course black pepper to taste

Directions:
I had left over chicken that had been on the barbeque the night before so I figured bbq’ed chicken would be fantastic, but any type of chicken you wish, just shred it up and add it to the bowl. 

Add 1 can of Rotel and black pepper to taste.  I actually left out the green chilies partially because I didn’t have them, but I lucked out b/c my Rotel said it included green chilies.  Score!

Mix together.

I had a block of Salsa/Cilantro cheese in my fridge so I figured I’d grate some of that up and add to the mix.  YUMMO!  yeah, it was good!

I added some of the cheese even to the mixture.  IMO, you can never have enough cheese!

Then pour some of your Enchilada sauce in the bottom of your pan.  This was store bought, however I found a recipe last week on how to make your own.  Now if I could just remember where I found it…

Lay your tortilla out on the cutting board.  Place a little of the mixture down the spine of the toritlla (that’s the center for those of you who don’t know :)… I’m just trying to help!)

And Roll’er up!  (why yes, I do speak Ozark Hillbilly, thanks for asking… LOL)

Then place your tortilla seam side down into the Enchilada sauce.

Once you have all your enchilada’s in the sauce filling the pan, then cover the top of them with remaining red sauce.  (red sauce=Enchilada sauce… just keepin it real folks…)

And top with some of your remaining cheese!  YUM!

I almost forgot to take a picture of the finished product.  I was hungry and they looked/smelled so good!  So here’s what was left as leftovers that we ate 2 nights later.

But what gets better, is having a good warm gooey dessert!  I actually made these at a Sunday night dinner.  They are so good and warm and gooey and 5 ingredients.  That’s it!  Talk about super simple.  Make them up and pop them in the oven just as you sit down for dinner and when they come out, dinner should be finished and you’ll be the hit of the show!

Now please ignore the quality of photo for the Banana ravioli’s because I forgot my camera and was using my iPhone to take the photos 🙂

Ingredients:
2 cans of Crescent Rolls
24 Rollo’s (although I wasn’t paying attention and only took 12 with me that night)
2 Bananas
Caramel drizzling sauce
Sugar

1st, lay out 1 of your crescent rolls; pinch all the seams together so that it resembles a sheet of crescent roll.

2nd, peel and slice your banana’s.  Now the recipe says 24 pieces, however, I can’t get 24 pieces on 1 crescent roll.  I think there were 16 pieces here but I had some Larger sized banana chunks.

3rd, Unwrap your Rollo’s and cut them in half.  Then place 2 pieces on top of each banana.  Now remember I only took 12 with me so some of my bananas only got 1 half of a Rollo.

4th, Cover the banana/rollos’ with the second crescent roll.

5th, Use a pastry wheel and slice down between the banana/rollo’s to form Ravioli’s.  If you are lucky, your pieces will seal.  If not, make sure to pinch the sides together so you have little pillow’s or “Ravioli’s.

6th, Bake in a 400 degree oven for 10-12 minutes or until lightly golden brown.

7th, Pull out of the oven and drizzle with the caramel sauce and shake/sprinkle sugar over the top.

Can I just say YUMMO!  It’d be a great project for the kids to help you with also 🙂  It’s always best to get the kids in the kitchen young!!

Chicken Enchiladas
2 cups cooked shredded chicken
1 can Rotel
1 can green chilies
Course black pepper to taste
Cheese

Mix first 4 ingredients and a handful (or 2) of the cheese together.  Place a small amount of Enchilada sauce on the bottom of baking pan, enough to just coat the bottom.  Stuff mixture into tortilla, roll up and place seam side down in the Enchilada Sauce.  Top with enchilada sauce and shredded cheese.  Bake at 350 degrees for 30 minutes.

Ingredients:
2 cans of Crescent Rolls
24 Rollo’s (although I wasn’t paying attention and only took 12 with me that night)
2 Bananas
Caramel drizzling sauce
Sugar

1st, lay out 1 of your crescent rolls; pinch all the seams together so that it resembles a sheet of crescent roll.

2nd, peel and slice your banana’s.  Now the recipe says 24 pieces, however, I can’t get 24 pieces on 1 crescent roll.  I think there were 16 pieces here but I had some Larger sized banana chunks.

3rd, Unwrap your Rollo’s and cut them in half.  Then place 2 pieces on top of each banana.  Now remember I only took 12 with me so some of my bananas only got 1 half of a Rollo.

4th, Cover the banana/rollos’ with the second crescent roll.

5th, Use a pastry wheel and slice down between the banana/rollo’s to form Ravioli’s.  If you are lucky, your pieces will seal.  If not, make sure to pinch the sides together so you have little pillow’s or “Ravioli’s.

6th, Bake in a 400 degree oven for 10-12 minutes or until lightly golden brown.

7th, Pull out of the oven and drizzle with the caramel sauce and shake/sprinkle sugar over the top.