Chili Cheese Enchiladas

 We have a local Tex-Mex place in town, Rosie's, it is one of our favorite places to go.  If we go to Big Rosie's I order the same thing every time-beef crunchy taco-no tomatoes, Texas enchilada, side salad instead of rice and beans house dressing.  I love the Texas enchilada.  They are a cheese enchilada with a chili con carne sauce on top with onions and lots of cheese on top.  Well this recipe is about as close to those Texas enchiladas as I can find to make at home.  Give them a try sometime.

I will say this they aren't pretty but I guess that wasn't the important part this time. 

They couldn't be easier to make.  I will admit my corn tortillas were not as fresh as I would have liked.  They were left over from another recipe a couple of weeks ago.  So have fresh torillas and I bet they will look better. 

Start by heating up a can of your favorite chili, canned or homemade.

Add 2 oz cream cheese.

While the chili is heating, pour 1/4 cup or so red enchilada sauce in the bottom of the baking dish.

It will look something like this. 

Grate 2 cups cheddar cheese and 1 cup monterey jack cheese

You will want to put the tortillas in the microwave with a damp paper towel on top and heat for about 30 seconds.  Now you are ready to start filling them.

But about a 1/2 cup of the mixed cheese in the middle of the tortilla. 

Roll and place in the baking dish. Line them up. 

Fill the dish. 

Stir the chili mixture.

Spoon on top of the tortillas.

This is an important ingredient.  Chop an onion.

Sprinkle on top of the chili.

Now put the rest of the cheese on top.

Look at that cheesy goodness.  Place in a preheated 350 oven.  Bake for 20-25 minutes until the cheese is nice and bubbly. 

Let sit for about 5 minutes before serving. 

Like I said they didn't look pretty but they sure were good,

Chili Cheese Enchiladas Recipe

1 cup prepared chili canned or leftover

2 oz cream cheese

1/4 cup enchilada sauce--you can freeze the leftovers for next time.

10 corn tortillas

2 cups shredded cheddar cheese divided

1 cup shredded monterey jack cheese

chopped onions

Preheat oven to 350.  Bake for 20-25 minutes.

Sheet Pan BBQ Pineapple Chicken

 I found this sheet pan meal that is similar to a one pot meal I make with chicken and pineapple.  I thought I would give it a try.  I like sheet pan meals because other than chopping there's very little work and clean up is a breeze if you line your pan with foil.  

I think I might try with wild rice next time.  You could also make it into a bowl meal too.

Use any kind of BBQ sauce you like.  Dreamland sauce has a little bit of a kick so I tried that.  It is a little thiner than other jarred BBQ sauces so if you want it thick try another type.

Trim and cut your chicken into small pieces.

Salt and pepper the chicken

Slice up an onion. 

Drain a can of pineapple chunks.

Cut two bell peppers into chunks.  You can use whatever color you like. 

Pour 3/4 cup of your BBQ sauce into a measuring cup. 

Pour over the bowl of chicken and veggies.  Toss well. 

Spread out on a foil lined baking sheet.  

Spread out into one even layer.  Place in a preheated 400 oven.  Bake for 25-30 minutes.

When it comes out of the oven, stir it a little. 

Measure 1/2 cup more BBQ sauce. 

Pour it over the chicken. 

Toss to coat well. 

Ready to serve.

While the chicken was cooking you can make some rice to go with it. 

Now you are ready to eat.

Sheet Pan Pineapple Chicken Recipe

1 1/2 lbs chicken cut up into small pieces.

1 can pineapple chunks

2 bell peppers cut into chunks

1 onion cut

salt and pepper

1 1/4 cups BBQ sauce divided

cooked rice.