Enchilada Roll-Ups...mmmmmm

I also saw these on Stephanie's blog, I just absolutely love her blog. She makes stuff that Jason would eat. I improvised this a little, just left some stuff out, that's all. But they were just as good. I will be making these again. I am going to post her recipe and put to the side what I omitted.

Enchilada Roll-Ups

Source: Macaroni and Cheesecake

Ingredients:
2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 large can chunk white chicken breast, shredded
1/2 bunch cilantro, chopped (I omitted)
4 green onions, chopped (I omitted)
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas (I used regular, that is what I had on hand)

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
Roll and cut into slices.

See that's all, easy as pie, and soooo good too.

Taco Ring

I remember trying this ring at a friends house like two years ago, when I didn't cook fluently =) so when I stumbled on this recipe I was dying to make it! It is so easy and so good. I found the recipe on Cook Like a Champion's blog, she has a lot of yummy stuff, so you should check her food blog out too! Here is the recipe, Enjoy!!


Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.

Dorito Casserole

SO I have funny story about this one. Jason has eaten this for quite some time now b/c his mother used to cook it for him when he lived with her. Well...the original ingredients called for a can a cream of mushroom soup. He was searching through the cupboard one day and noticed there was a can of cream of mushroom soup and he asked "What will you use the can of soup from because you know I don't like cream of mushroom soup or any mushrooms" and I said "I put it in the Dorito casserole that your mom cooks" and he said "I won't be eating that anymore" so I substitute a can of cream of chicken instead of mushroom. It taste good either way. The moral of my story is...don't tell Jason what is in the recipe and he will eat it. So I make sure wherever we go to eat to tell them not to tell him what is in the recipe. I think I might call him Mr. Picky from now on. SO...on with the recipe.

Ingredients
1 can Enchilada Sauce
2 cans cream of chicken soup (or one of mushroom and one chicken)
1 package of Mexican blend cheese
1 bag of Doritos (not the super super size, just regular size)
1 lb of lean meat (don't tell Jason I use lean...)

Brown meat in skillet and drain grease. Open dorito bag and crush the chips while in the bag. Mix soups and enchilada sauce and meat sauce in a large bowl, making it the meat sauce. Then in 9x13 inch glass dish layer the doritos, then meat sauce then cheese until you finish with doritos on top. (I usually get two layers of both ending with doritos on top) I actually the top the doritos with cheese to finish it off. (Jason loves cheese) Then cook 350 for 15-20 minutes or until bubbly.



Easiest recipe, this is my go-to meal when I don't have a lot of time. But everyone loves it and I make it at work now too! Enjoy.