Cracker Barrel Hashbrown Casserole

Name: Cracker Barrel Hashbrown Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 2 pounds frozen shredded hashbrowns, thawed; 1/2 cup butter, melted; 2 cups sour cream; 1 (10 ounce) can cream of chicken soup; 1/2 cup white onion, finely diced; 2 cups shredded cheddar cheese, divided; 1 teaspoon salt; 1/2 teaspoon black pepper

Sep 01, 2024

This copycat recipe for Cracker Barrel Hashbrown Casserole tastes just like the real thing! Shredded hashbrowns baked in a creamy, cheesy sauce. It’s the perfect side dish for any meal!

My kids and I only go to Cracker Barrel on roadtrips so it always feels special and fun when we go. I always buy the big box of GooGoo Clusters and I always get the hashbrown casserole.

It is the ultimate comfort food. I mean, it’s cheesy potatoes!

This is such a simple recipe and it only calls for 7 ingredients. It’s delicious as a dinner side dish or for breakfast or brunch!

Ingredients

Frozen shredded hashbrowns – they need to be defrosted before beginning the recipe. You can let them thaw in the fridge overnight or pop them in the microwave for a few seconds.
Butter – this needs to be melted before beginning the recipe.
Sour cream
Cream of chicken soup
White onion – dice this pretty finely. You don’t want big chunks of onion in your casserole.
Cheddar cheese – make sure to reserve ½ cup to add to the top of the casserole.

How To Make Hashbrown Casserole

Combine. Mix all ingredients together.
Transfer. Transfer the mixture to a 9×13-inch baking dish.
Top. Add more cheese to the top.
Bake. Bake at 350F for 45 minutes.

Can You Make It Ahead

You can assemble hashbrown casserole ahead of time if you need to. Once you transfer it to the baking dish and top with cheese, cover it tightly and store it in the fridge. It will be fine for up to 2 days.

How Long Is It Good For?

Hashbrown casserole is good for up to 4 days. Make sure to store it in an airtight container in the fridge.

Can You Freeze It?

You can freeze hashbrown casserole (baked or before baking) for up to 3 months. Make sure to wrap it very tightly before freezing.

When you are ready to serve, let it thaw overnight in the fridge. If it hasn’t already been baked, follow the baking instructions. If it’s been baked, it will probably only need a few minutes in the oven to warm through. Or you can reheat portions in the microwave.

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📖 Recipe

Yield: about 10

Cracker Barrel Hashbrown Casserole

This copycat recipe for Cracker Barrel Hashbrown Casserole tastes just like the real thing! Shredded hashbrowns baked in a creamy, cheesy sauce. It's the perfect side dish for any meal!

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

2 pounds frozen shredded hashbrowns, thawed
½ cup butter, melted
2 cups sour cream
1 (10 ounce) can cream of chicken soup
½ cup white onion, finely diced
2 cups shredded cheddar cheese, divided
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 350F. Spray a 9x13-inch baking dish with oil
In a large mixing bowl, stir together hashbrowns, melted butter, sour cream, cream of chicken soup, onion, 1 ½ cups cheese, salt, and pepper until well combined.
Transfer to prepared dish. Sprinkle remaining ½ cup of cheese on top.
Bake in preheated oven for 45 minutes.

Chicken Bone Broth

Aug 29, 2024

Easy homemade Chicken Bone Broth made with simple ingredients! Use this for soups, casseroles, gravy, etc. Instructions for Instant Pot, slow cooker, and stovetop.

I make a big batch of chicken bone broth probably twice a month and keep it in the freezer to use through the week. That number will be going up soon, though, because soup season is upon us!

We do a lot of shredded chicken dinners in my house so I’ll buy a whole chicken or split breasts, roast them, shred the chicken, and save the bones. I’ll also use rotisserie chicken bones.

I just keep a freezer ziploc bag in the freezer and toss any bones in it.

I make mine in the Instant Pot because it’s the fastest way but I included the methods for slow cooker and stovetop.

You can use it in soups, casseroles, cook rice in it, anything that calls for chicken broth!

It’s so good for you, so easy to make, and so much cheaper than buying those cartons of chicken broth!

Ingredients

Chicken bones – I used a whole chicken carcass that I had put in my freezer after I pulled the meat off of it. You can use any cooked chicken bones that you have.
Onion
Carrot
Garlic – peel it and then smash it so that it’s kind of open.
Apple cider vinegar – this helps to extract the collagen and nutrients from the bones. You just add a little so you don’t end up tasting it.
Salt – I don’t heavily salt my bone broth so that I can salt as needed when I use it in a recipe. If you plan on drinking the broth plain, you may want to add more salt.
Herbs – these are optional. You can add parsley, thyme, sage, bay leaves, etc. I don’t add herbs – partly because I could never fully strain them out and I like a pretty clear broth. And partly because I never know what I’m going to use the broth for and I wouldn’t want an herby broth for some recipes.

How To Make Chicken Bone Broth

Add ingredients. Add all ingredients to either your Instant Pot, slow cooker, or large stock pot.
Add water. Add filtered water up to fill line.
For Instant Pot: cook on high for 2 hours.
For slow cooker: cook on low for 12 – 24 hours.
For stovetop: gently simmer for 12 hours.
Strain. Pour the contents over a strainer, into a bowl.
Transfer. Transfer broth to container and cool completely before storing.

How Long Is It Good For?

Homemade chicken bone broth is good for up to 4 days in the fridge. Make sure to store it in an airtight container.

It is good in the freezer for up to 3 months. As soon as it is cool, I put the entire batch in the freezer because I don’t want to waste any of it. I use these takeout style soup containers.

I defrost it in the microwave when I need some for a recipe.

What To Make with Bone Broth

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📖 Recipe

Yield: about 9 cups

Chicken Bone Broth

Easy homemade chicken bone broth made with simple ingredients! Use this for soups, casseroles, gravy, etc. Instructions for Instant Pot, slow cooker, and stovetop.

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

1 chicken carcass
1 onion, roughly chopped
1 carrot, roughly chopped
2 cloves garlic, peeled and smashed
1 tablespoon apple cider vinegar
1 teaspoon salt
optional: herbs like parsley, thyme, sage, or bay leaves

Instructions

Instant Pot Instructions

Place chicken, onion, carrot, garlic, apple cider vinegar, and salt in the Instant Pot,
Add filtered water to the fill line.
Set it to the Soup setting and high pressure for 2 hours.
Strain into a bowl. Throw away the bones and veggies.
Transfer to containers and cool completely. before storing.

Slow Cooker Instructions

Place chicken, onion, carrot, garlic, apple cider vinegar, and salt in the slow cooker.
Add enough water to cover the chicken by a couple inches (probably about 10 cups).
Cook on low for 12 hours. If the water go below the chicken, add enough to keep it covered.
Strain into a bowl. Throw away the bones and veggies.
Transfer to containers and cool completely before storing.

Stovetop Instructions

Place chicken, onion, carrot, garlic, apple cider vinegar, and salt in the slow cooker.
Add enough water to cover the chicken (probably about 10 cups depending on the chicken and your pot).
Bring to a boil, lower to a gentle simmer, and let it simmer for 12 hours. If the water goes below the chicken, add enough to keep it covered.
Strain into a bowl. Throw away the bones and veggies.
Transfer to containers and cool completely before storing.

Twice Baked Potatoes

Aug 27, 2024

Twice Baked Potatoes are the perfect side dish for any time of year. Crispy potato skins filled with a creamy cheesy filling made from butter, sour cream, cheese, and bacon!

If you are looking for a more snacky kind of loaded potatoes, I have a delicious potato skins recipe!

Twice baked potatoes are one of my favorite foods ever. Well, potatoes in any form are my favorite but twice baked potatoes are, like, my favorite favorite.

I think they go with any kind of meal. They work with BBQ, with a meatloaf, with chicken, anything!

It’s a creamy cheesy filling (with bacon!) stuffed into baked potato skins and then they get baked again until the filling is nice and hot and the skins are crispy.

They’re also nice because you can make them ahead and bake right before you plan to serve them. And they freeze well!

Ingredients

Russet potatoes – I like to use pretty large potatoes for this recipe. It’s harder to scoop out the insides of smaller potatoes.
Bacon – you can use pork or turkey bacon. Or even plant based bacon!
Butter
Sour cream
Milk
Cheddar cheese – this is going in the filling and on top of the potatoes before baking.
Garlic powder
Salt and pepper
Green onions – these are going in the filling and on top as garnish before serving.

How To Make Twice Baked Potatoes

Prepare potatoes. Bake potatoes at 350F for about an hour, until soft. Scoop out insides of potatoes.
Cook bacon. Cook and crumble bacon.
Make filling. Combine potato insides, bacon, butter, sour cream, milk, cheese, garlic powder, salt, pepper, and green onions.
Fill. Scoop filling into the potato skins. Top with more cheese.
Bake. Bake at 350F for about 20 minutes, until filling is bubbly.
Garnish. Top with more green onions.

How Long Are They Good For?

Twice baked potatoes are good for up to 3 days after cooking. Make sure to store them in an airtight container in the fridge.

I like to reheat these in the air fryer or oven so that the skins get a little crispness back.

Can You Make Them Ahead?

Twice baked potatoes are my go to when I need to make a side dish ahead of time. Once the filling is put into the potato skins, you can keep them in an airtight container in the fridge overnight and bake right before you plan to serve them.

Can You Freeze Them?

You can freeze twice baked potatoes for up to 3 months.

Once the potatoes are fillled, let them cool completely and then wrap tightly with plastic wrap or aluminum foil. I like to put them in a freezer ziploc bag after this just as an extra layer of protection.

Let defrost overnight in the fridge before baking according to the recipe instructions. They may need a few extra minutes since they will be cold.

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📖 Recipe

Yield: 8 servings

Twice Baked Potatoes

Twice Baked Potatoes are the perfect side dish for any time of year. Crispy potato skins filled with a creamy cheesy filling made from butter, sour cream, cheese, and bacon!

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

4 large russet potatoes
8 slices bacon
4 tablespoons butter, melted
1 cup sour cream
½ cup milk
1 cup cheddar cheese, shredded, divided
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
4 green onions, sliced

Instructions

Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper.
Bake potatoes in preheated oven for about an hour, depending on size. (Mine were pretty big and took about 1 hour, 15 minutes. You can be able to stick a fork or butter knife right through them when they're done.) Let cool until you can handle them.
While the potatoes are cooling, cook and crumble the bacon.
Once potatoes are cooled enough, slice in half lengthwise and scoop out the insides. Return the skins to the baking sheet and put the insides in a large mixing bowl.
To the potato insides, add crumbled bacon, melted butter, sour cream, milk, ¾ cup cheddar cheee, garlic powder, salt, pepper, and half of the green onions.
Scoop the filling into the potato skins. Sprinkle the remaining cheese on top.
Bake at 350F for about 20 minutes, until filling is bubbly and cheese is melted.
Top with the rest of the green onions.

Turkey Bolognese

Aug 25, 2024

Turkey Bolognese is a lightened up version of the classic Italian dish. It is made with ground turkey instead of beef but it’s just as rich and delicious as the original. And it’s ready in just 30 minutes!

Bolognese is one of my favorite foods in the world. I love how rich it is and how many different textures it has.

This is a lighter take on the classic dish which is usually made with ground beef, ground pork, sausage, and/or pancetta. This version just has ground turkey so it’s not only lighter, it’s easier on the budget.

It also has diced onions and carrots and a rich tomato sauce made with white wine and half & half.

It’s savory and delicious and everyone in my house always enjoys it!

Why You’re Going To Love This Recipe

It’s a quick bolognese – it takes about 30 minutes from start to finish. And in the time it takes to simmer, you can cook your pasta!
It’s lighter than traditional bolognese since it’s made with ground turkey instead of beef or pork.
It’s perfect if you need a make ahead dinner. Make it the night before and then all you have to do is reheat the sauce and boil some pasta.

Ingredients

Onion
Carrot – these add a touch of sweetness and also a nice textural difference to the sauce.
Ground Turkey – you can use ground chicken if you prefer.
Garlic – you can use garlic powder if you don’t have fresh garlic.
Dried Oregano – if you have fresh oregano on hand, go ahead and use that.
Tomato Paste – this adds a deep, rich tomato flavor to the bolognese.
White wine – if you don’t want to use wine, you can use chicken broth.
Tomato Sauce – the canned tomato sauce, not prepared marinara sauce.
Half & Half – this makes it really creamy and delicious. If you want it even creamier, use heavy cream. If you want it a little lighter, use whole milk.

How To Make Turkey Bolognese

Cook veggies. Cook onion and carrot until they begin to soften.
Cook turkey. Add turkey and cook, breaking up the turkey, until it is cooked through.
Add. Add garlic, oregano, and tomato paste.
Deglaze. Pour in white wine and cook until absorbed.
Add sauce. Add tomato sauce and half & half.
Simmer. Simmer for 20 minutes, until thickened.

What To Serve With It?

Pasta is the obvious choice for serving with turkey bolognese. You can do any shape of paste that you like. You can even use it as the sauce for a lasagna!

It’s delicious on top of potato gnocchi. Or cauliflower gnocchi!

I also love spiralized sweet potato or butternut squash with bolognese. Or spaghetti squash is another delicious way to enjoy it.

How Long Is It Good For?

Turkey bolognese is good for 3 days. Make sure to store it in an airtight container in the fridge.

When you reheat it, you will probably need to add some liquid (water, broth) to get it back to it’s original consistency.

Can You Freeze It?

You can freeze turkey bolognese for up to 3 months. Let it cool completely and then transfer it to a freezer-safe container – like a freezer ziploc bag or silicone freezer container.

When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stovetop. It will probably need a little bit of water or broth to make it saucy again.

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📖 Recipe

Yield: 4 - 6 servings

Turkey Bolognese

Turkey Bolognese is a lightened up version of the classic Italian dish. It is made with ground turkey instead of beef but it's just as rich and delicious as the original. And it's ready in just 30 minutes!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 teaspoons olive oil
1 onion, diced
1 large carrot, diced
1 pound ground turkey
1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
½ cup white wine
1 (15 ounce) can tomato sauce
½ cup half and half

Instructions

Heat olive oil over medium-high heat in a large heavy-bottomed pot.
Add onion and carrot and cook about 3 minutes, until vegetables begin to soften.
Add turkey, salt, and pepper. Cook, breaking up the turkey as you go, until the turkey is cooked through.
Add garlic, dried oregano, and tomato paste. Combine everything and cook for 1 minute, until garlic is fragrant.
Add white wine and stir. Cook until almost all of the wine has been absorbed.
Add tomato sauce and half and half. Bring to a boil, lower heat, and allow the sauce to simmer for 20 minutes. It should be thick but still saucy. This 20 minutes give you plenty of time to cook whatever paste you will be serving it with!

Classic Deviled Eggs

Aug 22, 2024

Classic Deviled Eggs are a must make for all your parties, barbecues, and holidays! Made with just a few simple ingredients and they are so delicious.

We got chickens back in March of 2022 and I have been a crazy chicken lady ever since. We have 9 big hens right now and I accidentally got 4 chicks a few weeks ago when Tractor Supply happened to have 4 breeds that were on my list.

(Also, I’m convinced I taught our chicken Steve [who is a lady] tricks and you can see proof on my Instagram.)

The 9 big hens are currently laying eggs and there’s only 5 of us in the house. Which means we are constantly overflowing with eggs. We give them away, we feed them to the dogs, we feed them back to the chickens, but we still always have a ton of eggs.

So I make a lot of deviled eggs. Because no one in my house turns down a deviled egg.

(That’s Goblin, Ramona, Pretzel, Peanut Butter, and Skittle.)

These are the classic deviled eggs we all know and love. Just a creamy filling with a slight pickle-y flavor and sprinkled with paprika.

I have other variations that I make (like Caesar salad inspired or pimento cheese) but I always come back to this one because it’s so delicious AND I always have all the ingredients on hand.

Ingredients

Hard boiled eggs – use your preferred method. I’m an Instant Pot girlie – 5 minutes on high, 4 minutes natural release and then quick release, 5 minutes in a bowl of ice water, peel.
Mayo
Yellow mustard
Dill pickle relish – you can use sweet relish if you prefer that flavor.
Salt and pepper
Paprika – this mostly adds a pop of color to the finished eggs, not much flavor.

How To Make Classic Deviled Eggs

Separate. Cut hard boiled eggs in half and remove yolks.
Make filling. Mash yolks with mayo, relish, yellow mustard, salt, and pepper.
Fill. Put heaping spoonfuls of the filling into the egg whites.
Garnish. Sprinkle with paprika before serving.

How Long Are They Good For?

Deviled eggs are good for about 3 days. Make sure to store them in the refrigerator in an airtight container.

I have this container made specifically for deviled eggs – it holds 24 (which is an after school snack for my 3 teenage boys) or you can take it apart to just store 12.

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📖 Recipe

Yield: 12 deviled eggs

Classic Deviled Eggs

Classic Deviled Eggs are a must make for all your parties, barbecues, and holidays! Made with just a few simple ingredients and they are so delicious.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

6 hard boiled eggs
2 tablespoons mayonnaise
2 tablespoons dill pickle relish
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon black pepper
paprika, for garnish

Instructions

Slice hard boiled eggs in half lengthwise. Remove yolks and place in a bowl. Put whites on serving platter.
To the bowl with the yolks, add mayo, relish, yellow mustard, salt, and pepper. Mashed everything together until as smooth as possible.
Add heaping spoonfuls of the filling to the egg whites.
Sprinkle with papika before serving.

Maple Pumpkin Cream Cheese Muffins

Aug 17, 2024

Maple Pumpkin Cheese Cheese Muffins are light and fluffy pumpkin muffins flavored with maple and filled with brown sugar cream cheese!

We also have Pumpkin Blueberry Muffins and Pumpkin Chocolate Chip Muffins!

Originally posted October 19, 2016. Updated August 17, 2024.

I had to get my 13 year old to go into the attic for my fall decorations to take these pictures and now that all my fall bins are down, I’m kinda thinking it’s time to decorate for fall.

On August 17.

That’s too early, right?

Although I have had a pumpkin candle going in my house since August 1. No one can stop me.

And I’m clearly already baking with pumpkin.

These are light and fluffy pumpkin muffins with a touch of maple syrup and a brown sugar cream cheese mixture in the center. They are so delicious and a great breakfast or snack for fall.

Ingredients

Cream cheese – make sure to soften it before beginning the recipe.
Brown sugar – this is going in the muffin batter and the cream cheese mixture.
Maple syrup – this will be going in the muffin batter and the cream cheese mixture.
Butter – make sure to bring it to room temperature before beginning.
Pumpkin puree – the only ingredient should be pumpkin. Make sure it’s not pumpkin pie filling.
Eggs
Vanilla
All-purpose flour
Baking powder
Baking soda
Cinnamon
Milk
Pumpkin seeds

How To Make Maple Pumpkin Cream Cheese Muffins

Make cream cheese. Beat cream cheese, brown sugar, and maple syrup.
Wet ingredients. Beat together butter, brown sugar, pumpkin, maple syrup, eggs, and vanilla.
Dry ingredients. Whisk together flour, baking powder, baking soda, cinnamon and salt.
Combine. Add dry ingredients to wet ingredients, alternating with milk; beat until well combined.
Transfer. Scoop about 1 tablespoon of the batter into prepared muffin cups.
Add cream cheese. Put a heaping teaspoon of cream cheese mixture on top of batter.
Use the rest of batter. Top with remaining batter.
Add topping. Sprinkle pumpkin seeds over batter.
Bake. Bake at 350F for about 22 minutes.

How Long Are They Good For?

These pumpkin muffins are good for up to 5 days in the refrigerator. I recommend storing them in the fridge because of the cream cheese filling.

Make sure to store them in an airtight container. I like to let them sit at room temperature for a few minutes before serving just to take the chill off.

Can You Freeze Them?

You can freeze these pumpkin muffins for up to 3 months. Let them cool completely and then wrap them individually in plastic wrap. Place the muffins in freezer ziploc bags and pop them in the freezer.

When you are ready to serve, let them defrost in the fridge overnight.

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📖 Recipe

Yield: 16 muffins

Maple Pumpkin Cream Cheese Muffins

Maple Pumpkin Cheese Cheese Muffins are moist pumpkin muffins flavored with maple and filled with brown sugar cream cheese!

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

For the cream cheese filling:

4 ounces cream cheese, softened
2 tablespoons brown sugar
1 tablespoon maple syrup

For the muffins:

¼ cup unsalted butter
¾ cup brown sugar
1 cup pumpkin puree, not pumpkin pie filing
2 tablespoons maple syrup
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup milk

For the topping:

¼ cup pumpkin seeds

Instructions

Preheat oven to 350F. Line 12 muffin cups with paper liners.
To make the cream cheese filling, use an electric mixer to beat together cream cheese, brown sugar, and maple syrup. Set aside.
To make the muffins, beat together butter, brown sugar, pumpkin, maple syrup, eggs, and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until no lumps remain.
Add half of the dry ingredients to the wet ingredients and beat until combined. Add milk; beat until combined. Add remaining dry ingredients and beat until combined.
Put about a tablespoon of the batter in the bottom of each muffin cup (enough to cover the bottom well). Place a heaping teaspoon of the cream cheese mixture on top in each cup. Divide remaining mixture among the muffin cups.
Sprinkle pumpkin seeds on top.
Bake 22 - 24 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Cool completely on a wire rack before serving.

PF Chang’s Chicken Lettuce Wraps

Aug 11, 2024

Recreate PF Chang’s Chicken Lettuce Wraps at home with this quick and easy recipe! It has ground chicken, crunchy water chestnuts, and a delicious savory sauce.

Originally published June 24, 2010. Updated August 11, 2024.

My 13 year old and I are obsessed with these chicken lettuce wraps right now. I make this recipe probably once a month or so but I feel like I’m making it every few days right now.

It takes about 20 minutes, it’s mostly pantry ingredients, and it tastes just like the PF Chang’s version for a fraction of the price!

(Why IS PF Chang’s so expensive?!)

I have a kid that’s pretty anti-veggie so I always make him a batch of rice to go with it so keep that in mind if you have picky eaters.

Ingredients

Olive oil
Sesame oil
Ground chicken – you can also use ground turkey.
Onion
Garlic
Ginger – you can use ground ginger if you don’t have fresh on hand.
Water chestnuts – if you have picky eaters, you may be tempted to leave this out. However, they add very little taste but they add the perfect crunch. I think they’re the most important part of these lettuce wraps.
Hoisin
Soy sauce – I recommend a low-sodium soy sauce so you can control how salty the dish it.
Rice wine vinegar
Sriracha – adjust the measurement to your taste.
Green onions
Sesame seeds
Leafy lettuce – I used butter lettuce but any leafy lettuce will work.

How To Make PF Chang’s Chicken Lettuce Wraps

Cook chicken mixture. Cook chicken and onion in oil until chicken is cooked through. Add garlic, ginger, and water chestnuts.
Add sauce. Add hoisin sauce, soy sauce, rice wine vinegar, and sriracha. Let simmer until thickened.
Serve. Garnish with green onions and sesame seeds. Serve with lettuce.

How Long Is It Good For?

The chicken mixture of these lettuce wraps will be good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

Can You Freeze It?

You can freeze leftovers (or double the recipe for a really easy dinner later!) for up to 3 months. I would probably wait to add the green onions and sesame seeds though.

Let the chicken mixture cool completely and then place it in a freezer ziploc bag. When you are ready to serve it, let it defrost overnight and reheat it on the stovetop on low heat. You will probably need to add water or chicken broth to get it back to loosen the sauce up a bit.

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📖 Recipe

Yield: about 4 servings

PF Chang's Chicken Lettuce Wraps

Recreate PF Chang's Chicken Lettuce Wraps at home with this quick and easy recipe! It has ground chicken, crunchy water chestnuts, and a delicious savory sauce.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 teaspoon olive oil
1 teaspoon sesame oil
1 pound ground chicken
1 small white onion, diced
2 cloves garlic, minced
1 teaspoon grated ginger
1 (8 ounce) can water chestnuts, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sriracha
salt and pepper, to taste
2 green onions, sliced
1 tablespoon sesame seeds
leafy lettuce, for serving

Instructions

In a large skillet, heat olive oil and sesame oil over medium-high heat.
Add ground chicken and onion. Cook, breaking up the chicken, until the chicken is cooked through and the onion has softened.
Add garlic and ginger. Cook until fragrant, about 30 seconds or so.
Add water chestnuts, hoisin sauce, soy sauce, rice wine vinegar, and sriracha. Stir well.
Bring to a simmer and let bubble until most of the sauce is absorbed.
Season to taste with salt and pepper.
Top with green onions and sesame seeds before serving.

French Onion Dip

Aug 10, 2024

Homemade French Onion Dip is the perfect party snack! It’s a creamy, tangy dip filled with caramelized onions.

I’ve made this French Onion Dip several times this week because I was so unhappy with my pictures the first 2 times.

And all 3 times I’ve made it, it was gone within minutes. We’re all obsessed with it.

I’ve always just bought the refrigerated French onion dip but now that I see how easy it is to make homemade and how much better it tastes, I’ll be making it from now on!

Why You’re Going To Love This Recipe

It is so delicious! It’s creamy and tangy and the sweetness of the caramelized onions comes through perfectly.
You can make it ahead! The flavor will get even better as it sits in the refrigerator. Perfect for prepping before a party!
It’s really easy to make! It takes about 20 minutes because you want to cook the onions slowly but other than that, it’s just stirring a few ingredients together.

Ingredients

Olive oil
Onion – I used sweet yellow onions for this recipe but any white or yellow onion will work.
Sour cream
Mayo – light mayo is fine.
Worcestershire sauce – this adds a deep flavor to the dish.
Garlic powder
Salt and pepper
Green onions – for sprinkling on top before you serve. You can also use chives.

How To Make French Onion Dip

Caramelize onions. Cook onion on medium-low heat for about 20 minutes, until deep golden brown. Cool slightly.
Make dip. Combine sour cream, mayo, worcestershire sauce, garlic powder, salt, and pepper. Stir in cooled onions
Serve. Top with green onions before serving.

What To Serve With It?

I like to serve plain Ruffles with French Onion Dip. Any plain potato chip would work though!

You could also do baby carrots, celery, cucumbers slices, cherry tomatoes, any vegetable that you typically see on a veggie tray.

How Long Is It Good For?

French onion dip is good for up to 5 days. Make sure to store it in an airtight container in the refrigerator.

It needs to be served chilled so it’s fine right out of the fridge.

Can You Make It Ahead?

This dip is perfect when you need a make ahead appetizer. The flavors will meld in the fridge and get even more delicious.

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📖 Recipe

Yield: about 6 servings

French Onion Dip

Homemade French Onion Dip is the perfect party snack! It's a creamy, tangy dip filled with caramelized onions.

Prep Time 25 minutes

Total Time 25 minutes

Ingredients

1 tablespoon olive oil
2 cups onion, diced
1 cup sour cream
1 cup mayo
1 ½ teaspoon worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
green onion, sliced, for topping

Instructions

Add olive oil to a large skillet over medium-low heat. Once hot, add diced onion and a pinch of salt. Cook, stirring frequently, until the onion are a deep golden brown. It should take about 20 minutes. Remove from heat and let cool for 5 - 10 minutes
In a large bowl, stir together sour cream, mayo, worcestershire sauce, garlic powder, salt, and pepper.
Once the onions have cooled slightly, add them to the sour cream mixture. Stir to combine.
Refrigerate until ready to serve.
Garnish with sliced green onions.

Pumpkin Blueberry Muffins

Aug 07, 2024

Light and fluffy Pumpkin Blueberry Muffins are going to become your favorite fall breakfast!

If you love pumpkin muffins, try Pumpkin Apple Muffins and Pumpkin Chocolate Chip Muffins!

Originally published October 5, 2014. Updated August 7, 2024.

It’s 102F in Texas today but all I can think about is pumpkin.

I’ve got a pumpkin candle going, had pumpkin creamer in my coffee, and made some pumpkin muffins.

To be fair, these are kind of summery because of the blueberries, right?

They are light and fluffy and the combination of the pumpkin and blueberries is unexpected but really delicious. I originally posted this recipe 10 years ago and have been making them ever since!

They also freeze really well and it’s always nice to have muffins in the freezer for a breakfast emergency.

Ingredients

Flour
Baking powder and baking soda – these help the muffins rise when baking.
Cinnamon
Buttermilk – if you don’t have buttermilk, you can use 1 tablespoon of white vinegar plus enough milk to measure 1 cup. Let it sit for a few minutes and then give it a good stir.
Pumpkin puree – make sure it’s just pumpkin and not pumpkin pie filling.
Vanilla
Butter – make sure to soften it before beginning the recipe.
Sugar
Brown sugar
Eggs
Blueberries – you can use fresh or frozen.

How To Make Pumpkin Blueberry Muffins

Dry ingredients. Stir together flour, baking powder, salt, baking soda, and cinnamon.
Wet ingredients. Beat together butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla.
Combine. Alternately add flour mixture and buttermilk to butter mixture.
Add blueberries. Fold in blueberries.
Transfer. Spoon batter into prepared muffin cups.
Bake. Bake at 350F 18 – 21 minutes.

How Long Are They Good For?

Pumpkin blueberry muffins are good for up to 3 days when stored at room temperature. If you store them in the fridge, that gives them an extra day or 2.

Either way, make sure to store them in an airtight container.

Can You Freeze Them?

You can freeze these muffins for up to 3 months. Let them cool completely and then put them in a freezer-safe airtight container, like a freezer ziploc bag.

When you are ready to serve them, let them sit at room temperature until defrosted.

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📖 Recipe

Yield: 15 muffins

Pumpkin Blueberry Muffins

Light and fluffy Pumpkin Blueberry Muffins are going to become your favorite fall breakfast!

Prep Time 15 minutes

Cook Time 21 minutes

Total Time 36 minutes

Ingredients

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon cinnamon
1 cup buttermilk
½ cup pumpkin puree, not pumpkin pie filling
1 teaspoon vanilla
½ cup butter, melted and cooled
½ cup sugar
¼ cup brown sugar
2 eggs
½ cup blueberries

Instructions

Preheat oven to 350F. Line fifteen 2 ½" muffin cips with paper liners. Set aside.
In a medium bowl, stir together flour, baking powder, salt, baking soda, and cinnamon. In a small bowl, beat together buttermilk, pumpkin puree, and vanilla. Set aside.
In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed until combined. Fold in blueberries.
Spoon batter into the prepared muffin cups, filling each ⅔ full.
Bake 18 - 21 minutes or until a toothpick inserted into the centers comes out clean.
Cool in muffin cups for 5 minutes before removing to wire rack to cool completely.

Funfetti Dip

Jul 11, 2024

Funfetti Dip is a healthy no-bake treat that takes just like cake batter! Only 3 ingredients and perfect for dipping fruit or cookies.

This dip is my current obsession. It tastes like cake batter but there’s no guilt because it’s packed with protein from yogurt!

I’m really enjoying fresh summer berries and apple slices with it but my kids have been digging it with vanilla wafers and animal crackers.

If you need a light (but still delicious!) summer sweet treat, this is definitely it! It only calls for 4 ingredients and takes just a few minutes to put together.

It’s also great for lunchboxes if your kiddo comes home with their fruit still in their lunchbox everyday. A couple spoonfuls of this sweet dip will definitely make apple slices look more appealing!

A vanilla wafer dipped in cake batter dip

Why You’re Going To Love This Recipe

It’s a healthy, protein-packed dip that doesn’t taste healthy! Consider it part of your meal prep to go with your fruit!
It’s takes only 5 minutes to put it together! You need to refrigerate it for an hour and then you have dessert.
It’s a delicious no bake dessert that you will want to make all summer long. Because who wants to heat up the oven during the hottest part of summer?!

Ingredients

Funfetti Cake Mix – you could easily change the flavor of this dip by using a different flavor of cake mix.
Plain Yogurt – this adds a ton of protein to the dip! Make sure it’s plain yogurt and not one that has added sugar or flavor. If you really want to maximize the protein, go for plain Greek yogurt. It will make a thicker dip but adds even more protein.
Reduced Fat Cool Whip – this makes the dip light and fluffy. You could, of course, use regular Cool Whip but the goal of this recipe is healthy but still delicious.
Sprinkles – I like to use rainbow jimmies sprinkles in this but you can use whatever kind you prefer. If you switch up the cake mix flavor, you could change up the sprinkles to match! Like, if you use a chocolate cake mix, use chocolate jimmies instead.

How To Make Funfetti Dip

Combine ingredients. Use a rubber spatula to mix cake mix, Greek yogurt, and Cool Whip together until no lumps remain.
Chill. Cover and refrigerate for at least 1 hour.
Serve. Serve with fruit or animal crackers.

How Long Is It Good For?

Funfetti dip is good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

This is supposed to be a cold dip so you can serve it straight from the fridge or let it sit at room temperature for a couple minutes just to take the chill off.

Can You Freeze It?

I don’t recommend trying to freeze this dip. I think the texture would change once frozen and defrosted.

What To Serve With It

I really enjoy this dip with fresh fruit. Strawberries, sliced apples, and grapes are my favorite but you could use any fruit that you like.

It’s also delicious with cookies like vanilla wafers, animal crackers, or graham crackers.

If you like a sweet and salty combination, try it with pretzels!

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Vanilla wafer being dipped in funfetti dip

📖 Recipe

Yield: 12 servings

Funfetti Dip

Funfetti Dip is a healthy no-bake treat that takes just like cake batter! Only 3 ingredients and perfect for dipping fruit or cookies.

Prep Time 4 minutes

Additional Time 1 hour

Total Time 1 hour 4 minutes

Ingredients

1 18.9 oz box Funfetti cake mix
2 cups fat-free plain Greek yogurt
1 cup reduced fat Cool Whip

Instructions

In a large mixing bowl, use a rubber spatula to mix cake mix, Greek yogurt, and Cool Whip together until no lumps remain.
Cover and refrigerate for at least 1 hour.
Serve with fruit or animal crackers.

BBQ Chicken Quesadillas

May 26, 2024

BBQ Chicken Quesadillas have chicken, mozzarella cheese, red onion, cilantro, and barbecue sauce in a flour tortilla and are grilled until golden and crispy! Super easy and fast weeknight meal!

I also have a BBQ Chicken Pizza recipe!

Originally published July 24, 2010. Updated May 26, 2024.

My kids had their last day of school last week which means we’re officially on the easy summer dinner rotation.

I love a quesadilla for an easy dinner. I have one kid with a job, they all play soccer on different days, and someone is always gone with friends. So quesadillas are the perfect dinner for nights when everyone is home at different times.

Just fill a flour tortilla and pop it on the stove! So easy, so fast.

These BBQ Chicken Quesadillas are filled with shredded barbecue chicken, mozzarella cheese, red onion, and cilantro. It’s so delicious

a barbecue chicken quesadilla being dipped in barbecue sauce

Ingredients

Shredded Chicken – you can cook your own or use a rotisserie chicken like I did!
BBQ Sauce – use your favorite store-bought or homemade bbq sauce. I like one with a little bit of spice for this recipe.
Flour tortillas – the ones labeled “burrito” size are 10 inches and they’re the perfect size for a quesadilla.
Mozzarella cheese – mozzarella melts really well and is delicious with barbecue sauce. You can use cheddar cheese or monterey jack if you prefer.
Red onion – really thinly sliced red onion adds a nice bite to the quesadillas.
Cilantro – skip it if you hate cilantro! You could use parsley if you still want a bit of green.

how to make barbecue chicken quesadillas

How To Make BBQ Chicken Quesadillas

Prepare chicken. Heat shredded chicken and barbecue sauce until warmed through.
Assemble. Lay one tortilla on a flat surface. Sprinkle ¼ cup of mozzarella over half of the tortilla. Spread ¼ of the barbecue chicken mixture on top of the cheese. Top with red onion, cilantro, and another ¼ cup of mozzarella. Fold tortilla over itself to cover the filling.
Cook. Cook quesadilla over medium heat until tortilla is golden brown and crispy, just a few minutes. Flip and heat until other side is golden brown and cheese is melted.
Serve. Slice and serve with extra barbecue sauce, if desired.

How Long Are They Good For?

BBQ Chicken Quesadillas are best served when they are fresh off the pan but they will be fine to eat for up to 3 days from when the chicken was cooked.

Make sure to store them in an airtight container. You can reheat them in the microwave or oven.

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📖 Recipe

Yield: 4 servings

BBQ Chicken Quesadillas

BBQ Chicken Quesadillas have chicken, mozzarella cheese, red onion, cilantro, and barbecue sauce in a flour tortilla and are grilled until golden and crispy! Super easy and fast weeknight meal!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

2 cups cooked, shredded chicken
½ cup barbecue sauce
4 burrito size flour tortillas
2 cups shredded mozzarella cheese
¼ cup thinly sliced red onion
2 tablespoons chopped cilantro
extra barbecue sauce, for dipping

Instructions

In a small pot, heat shredded chicken and barbecue sauce over medium heat until warmed through. Set aside.
Lay one tortilla on a flat surface. Sprinkle ¼ cup of mozzarella over half of the tortilla.
Spread ¼ of the barbecue chicken mixture on top of the cheese.
Top with red onion, cilantro, and another ¼ cup of mozzarella. Fold tortilla over itself to cover all the filling.
Heat a large skillet over medium heat. Add quesadilla and heat until tortilla is golden brown and crispy, just a few minutes. Flip and heat until other side is golden brown and cheese is melted.
Slice and serve with extra barbecue sauce, if desired.

Cowboy Caviar

May 19, 2024

Cowboy Caviar is going to be your favorite summer snack! It’s filled with blackeye peas, black beans, corn, tomatoes, peppers, avocado, and more. Serve it with tortilla chips or Fritos!

I work up yesterday thinking about Cowboy Caviar. I made it constantly last summer and I guess the warm weather has me craving it again.

I had already made my grocery pickup order so I had to go inside the store for the ingredients and if you know me at all, you know I will do literally anything to avoid going into the store.

But I went inside for the ingredients for this and it was so worth it. I even spent 10 minutes going through the avocados to find 2 that were perfectly ripe.

Everyone in my house is obsessed with this dip and it’s so easy, fairly healthy, and really inexpensive! Serve it with tortilla chips and you’ve got an easy party snack or even lunch, like we did yesterday!

Ingredients

Olive oil – this is the base of the dressing. You can use avocado oil or vegetable oil if you prefer.
Apple cider vinegar – this adds a nice tang to the dressing.
Lime juice – freshly squeezed is best but if you have the bottled stuff, it will work just fine.
Garlic powder
Sugar – this doesn’t make the finished dish sweet, just balances out the vinegar and lime juice in the dressing.
Salt and pepper
Blackeye peas – make sure to drain and rinse the peas before adding them.
Black beans – also make sure to drain and rinse these before adding them.
Frozen corn – frozen corn is already cooked so I just let it sit on the counter for an hour or so before I make the dish.
Orange bell pepper – you can use whatever color bell pepper you have but I like the orange since we already have yellow, red, and green ingredients going in. It just makes the finished dish more colorful!
Jalapeno – adjust the amount of jalapeno to your preferences. I use one small jalapeno but you may prefer more or less heat.
Red onion – red onion isn’t as potent as yellow or white so you get that onion flavor without the sharp onion bite that the others have.
Roma tomatoes – I recommend romas because they don’t have as much juice and seeds as larger tomatoes. I still squeeze the juice and seeds out though because I don’t want it watering down the dish.
Avocado – this adds the perfect soft, creamy texture to an overall crunchy bite.
Cilantro – if you don’t like cilantro, you can skip it or add fresh parsley instead.

How To Make Cowboy Caviar

Make dressing. In a large mixing bowl, whisk together olive oil, vinegar, lime juice sugar, garlic powder, salt, and pepper.
Add remaining ingredients. To the same bowl, add blackeye peas, black beans, corn, bell pepper, jalapeno, red onion, tomatoes, avocado, and cilantro. Stir to combine.
Chill. Serve immediately or chill until ready to serve.

How Long Is It Good For?

Cowboy Caviar will be fine in an airtight container in the fridge for up to 3 – 4 days.

Keep in mind that the veggies will continue to soften the longer it sits and they will also give off their juices so it may become more watery. Give it a good stir before serving.

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📖 Recipe

Yield: about 8 servings

Cowboy Caviar

Cowboy Caviar is going to be your favorite summer snack! It's filled with blackeye peas, black beans, corn, tomatoes, peppers, avocado, and more. Serve it with tortilla chips or Fritos!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice of 1 lime
1 tablespoon sugar
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (15.5 ounce) can blackeye peas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) bag frozen corn, thawed
1 orange bell pepper, diced
1 jalapeno, minced
⅓ cup red onion, diced
3 roma tomatoes, diced (squeeze all juices and seeds out)
2 small avocado, diced
⅓ cup cilantro, chopped

Instructions

In a large mixing bowl, whisk together olive oil, apple cider vinegar, lime juice, sugar, garlic powder, salt, and black pepper.
To the same bowl, add blackeye peas, black beans, thawed corn, bell pepper, jalapeno, red onion, tomatoes, avocado, and cilantro.
Toss to coat.
Serve immediately or chill until ready to serve.
Serve with tortilla chips or Fritos.

Instant Pot Shredded Chicken

May 16, 2024

Easy Instant Pot Shredded Chicken that stays moist and delicious. Use it for all your favorite chicken casseroles, pastas, salads, and more!

shredded chicken made in the instant pot

I have been trying to get away from buying rotisserie chickens recently. Not that I have anything against them – they’re just $9.99 at my smalltown grocery store! I can’t do it when I know I can get them for $4.99 at Costco!

So I’m making all my shredded chicken in the Instant Pot. I think it’s the easiest way and definitely the fastest.

The chicken turns out perfectly cooked and perfect shredding consistency. I like to keep a container in the fridge for quick salads or adding to casseroles or pastas throughout the week.

How to make shredded chicken in the instant pot

Ingredients

Chicken breasts – I used boneless skinless chicken breasts. You can use bone in if you want but I would definitely remove the skin.
Garlic powder, onion powder, salt, and pepper – you can change up your seasonings. I would usually add smoked paprika as well but we were out. Use whatever seasonings you like!
Chicken broth – or water. You need a cup of liquid in the Instant Pot for it to come to pressure.

How To Make Shredded Chicken in the Instant Pot

Prepare. Place chicken in the Instant Pot.
Season. Season with garlic powder, onion powder, salt, and pepper.
Cook. Pressure cook for 10 minutes.
Release pressure. Let naturally release for 5 minutes and then quick release.
Shred. Remove chicken and shred. Toss with the chicken broth that is left in the Instant Pot.

Recipes To Use Shredded Chicken

How Long Is It Good For?

Shredded chicken is fine in an airtight container in the fridge for up to 3 days.

You can reheat it in the microwave if you are having it by itself or warm it through in a casserole or pasta dish!

Can You Freeze It?

You can freeze shredded chicken for up to 3 months. I would store it in a freezer ziploc bag.

Let it defrost overnight in the fridge when you plan to use it.

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📖 Recipe

Yield: 8 servings

Instant Pot Shredded Chicken

Easy Instant Pot Shredded Chicken that stays moist and delicious. Use it for all your favorite chicken casseroles, pastas, salads, and more!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 pounds boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth (or water)

Instructions

Place chicken breasts in Instant Pot in a single layer.
Sprinkle the garlic powder, onion powder, salt, and pepper all over the chicken.
Pour the chicken broth into the pot - not on the chicken so you don't wash the seasoning off.
Pressure cook on high for 10 minutes. (It will take about 10 minutes to come to pressure.)
Once done cooking, let it naturally release for 5 minutes and then quick release.
Remove the chickens and shred. Toss with the juices that are left in the instant pot to make sure it stays moist.
Use it in all your favorite chicken recipes!

Mexican Rice

May 10, 2024

Easy Mexican Rice made with fresh tomato, onion, jalapeno, and spices. It’s so flavorful and makes the perfect side dish for all your favorite Mexican foods.

Originally posted June 11, 2015. Updated May 10, 2024.

This has been my go to Mexican rice recipe for probably 15 years. It’s SO easy – literally just throw everything into a pot of boiling chicken broth – and has so much flavor.

I love the chunks of fresh tomato and onion – they add so much flavor to the rice but maintain enough integrity to add some texture to the finished dish.

Serve it with Cream Cheese Chicken Enchiladas or Pork Tacos with Cilantro Ranch Dressing!

Ingredients

Chicken broth – this is going to be the cooking liquid for the rice, instead of water. I recommend a low-sodium chicken broth so you can control how salty the rice is.
Rice – regular white rice.
Onion – I used yellow onion, but you can use whatever color you have on hand.
Jalapeno – adjust the amount of jalapeno based on how much your family likes spice.
Tomato – if you are using a juicy, seedy tomato, squeeze out as much juice and seeds as you can before dicing.
Garlic
Cumin – this gives it a nice smoky scent and flavor.
Chicken bouillon – you can use a cube of bouillon or better than bouillon paste.
Salt and pepper – season to taste.

How To Make Mexican Rice

Boil broth. Bring chicken broth to a boil in a small pot.
Add everything. Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer.
Cook. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.

Can You Make It Ahead?

You can make Mexican Rice up to 2 days in advance. Make sure to store it in the fridge in an airtight container.

It makes great meal prep for burrito bowls!

Overhead shot of Mexican Rice with chopped cilantro on top

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📖 Recipe

Yield: about 6 servings

Mexican Rice

Easy Mexican Rice made with fresh tomato, onion, jalapeno, and spices. It's so flavorful and makes the perfect side dish for all your favorite Mexican foods.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 cups chicken broth
1 cup white rice
¼ cup onion, finely diced
1 jalapeno, seeded and finely diced
1 tomato, seeded and diced
1 cube chicken bouillon (or 1 teaspoon better than bouillon)
1 clove garlic
½ teaspoon cumin
salt and pepper

Instructions

Bring chicken broth to a boil in a small pot
Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.

Cream Cheese Chicken Enchiladas

May 09, 2024

Cream Cheese Chicken Enchiladas are a delicious and easy dinner. Tortillas filled with chicken, corn, and cheese get rolled up and topped with enchilada sauce and cheese.

Serve these enchiladas with Restaurant Style Salsa, Guacamole, and Mexican Rice!

Originally published July 12, 2011. Updated May 9, 2024.

I’m going through a thing right now. All I can think about is Chipotle burrito bowls, fajitas from literally any Mexican restaurant, and enchiladas from Chuy’s.

It’s all I want.

I made these the other night in an effort to keep myself from driving the 45 minutes to our closest Chuy’s and it worked.

I’ve been making these cream cheese chicken enchiladas for years and they always hit the spot.

(I also recommend a batch of Chuy’s Creamy Jalapeño Dip and some tortilla chips to go with them!)

And no, they aren’t authentic but they are delicious and that’s the most important part.

two chicken enchiladas on a plate with mexican rice

Why You’re Going To Love This Recipe

They are so delicious! The filling is so creamy and cheesy with chunks of chicken, corn, green chiles, and enchilada sauce. It’s such a cozy and comforting dish.
They are surprisingly easy. I bought a rotisserie chicken for this recipe (and used about half of it) which made prepping these really easy and really fast.
You can prep them ahead if you need to! Make the filling and roll the enchiladas the night before you plan to serve them so all you have to do after work is top them with sauce and cheese and pop ’em in the oven!

Ingredients

Cream cheese – this goes in the filling and makes it super creamy and delicious.
Sour cream – this is also part of the filling. It adds creaminess and a little bit of tang.
Enchilada sauce – some of the sauce gets mixed into the filling mixture and the rest gets poured on top of the rolled up enchiladas.
Cheddar cheese – some cheese is going in the filling and the rest is going on top of the enchiladas.
Monterey Jack cheese – if you want a little extra spicy, try pepper jack instead of monterey jack.
Shredded chicken – you can cook your own chicken or make life really easy and buy a rotisserie chicken from your grocery store. Use the white or dark meat.
Corn – you can use canned or frozen corn.
Diced green chiles – the kind in the can that you can find in the Mexican food section of your grocery store.
Chili powder
Cumin
Salt and pepper
Scallions – these are optional but I really like the brightness they add to the enchiladas.
Flour tortillas – I know flour tortillas are not traditional in enchiladas but let’s be real, cream cheese isn’t either. You can use corn tortillas if you prefer.

How To Make Cream Cheese Chicken Enchiladas

Make cream cheese mixture. Cream together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup of each type of cheese
Make chicken mixture. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
Combine. Add the chicken mixture to the cheese mixture and combine well.
Assemble. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up, and place in a baking dish with the seam down.
Top the enchiladas. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake. Bake at 325F for 20-25 minutes or until hot and bubbly.
Serve. Sprinkle with the remaining scallions and serve.

How Long Are They Good For?

Chicken enchiladas are good for up to 3 days. Make sure to store them in an airtight container in the fridge.

I like to reheat these in the microwave but you can also put them in the oven for a few minutes.

Can You Make It Ahead?

Yes, you can prep these enchiladas ahead of time. They will be fine in the fridge for up to 2 days. I would wait to top them with the enchilada sauce and cheese until right before you bake them.

Can You Freeze Them?

You can freeze these for up to 3 months. Make sure to wrap them tightly to keep them as fresh as possible.

When you are ready to serve them, let them defrost overnight in the fridge and reheat in the microwave or oven.

Overhead shot of enchiladas topped with enchilada sauce, cheddar cheese, monterey jack cheese, green onions, and cilantro

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📖 Recipe

Yield: 5 servings

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas are a delicious and easy dinner. Tortillas filled with chicken, corn, and cheese get rolled up and topped with enchilada sauce and cheese.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

5 ounces cream cheese (softened)
¼ cup sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese (divided)
1 cup shredded monterey jack cheese (divided)
2 cups cooked shredded chicken
1 cup fresh or frozen corn kernels
4 ounces diced green chiles
½ teaspoon chili powder
¼ teaspoon cumin
Salt and pepper
4 scallions (thinly sliced)
10 8- inch flour tortillas
cilantro, for garnish

Instructions

Preheat the oven to 325F. Spray a 9x13 dish with cooking spray.
In the bowl of your mixer cream together the cream cheese, sour cream, and ½ of the enchilada sauce. Stir in ½ cup of each type of cheese
To the cream cheese mixture, add the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions.
Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and cilantro and serve.

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How To Make Maple Pumpkin Cream Cheese Muffins

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For the cream cheese filling:

For the muffins:

For the topping:

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