Chicken Ranch Roll Ups

Looking for something simple to make for dinner is often on my mind.  I don't mind more time consuming meals at times, but most days I just don't have the time!  I was delighted when I found this meal over here on this website.   Very simple, easy to make, a light meal and full of flavor!  I did change a few things up to make it my own recipe and my family loved it!

What I used:
1 pkg.  crescent rolls (I used the big and flaky kind that came with 8 in the pkg.)
2 chicken breasts shredded and cooked
1 cup shredded mozz. cheese
1 1/2 cups shredded cheddar cheese
8oz. cream cheese brought to room temp.
bread crumbs
1/4 cup ranch dressing
dash of paprika
 1/4 cup melted butter

Pre-heat your oven to 350 degrees.  When your chicken is cooked through, (I cubed my chicken before cooking) toss it in your kitchen aid.  Seriously, it will shred your chicken like nobodies business with the other ingredients :)

Toss in your cheeses, cream cheese, ranch dressing, and paprika.

Next take your crescent rolls and roll them out placing scoop fulls of the chicken mixture  onto the large portion of your crescent roll.  Roll up and then fold in all the sides so none of the innards are showing.   Place on your greased baking sheet.  Repeat until all your rolls are used up and top with brushed on melted butter and breadcrumbs.

Place in the oven and cook for 15-20 min.

Photo credit 

Voila!
From my kitchen to yours, ENJOY!

Chicken Enchilada Tostada

I found this recipe over here  and thought it looked SO yummy!  Not sure if it is just the pregnancy hankerin' for a good Mexican dish or what, but whatever the hankerin' was it was a GREAT choice!  Give it a try and let me know what you think!

Ingredients:

1 lb. boneless, skinless chicken thighs

1 pkg taco seasoning

1 tbsp. brown sugar, packed

1 can chopped green chiles {I used the 8oz. can}

1 can {10 oz.} red enchilada sauce

1 cup frozen corn

1 can refried beans {I used Gebhardt}

tostada shells OR fried corn tortillas (I used flour tortillas)

Toppings {optional} lettuce, chillies, sour cream etc.

Shred your chicken and cook it up.  Also cook your tortilla shells.  I used a little oil in a skillet (enough to cover the bottom and then some).  

Once your chicken is cooked, coat it in taco seasoning and brown sugar. 

Add your chillies (I left those out... to spicey on the preggo belly!) and 1/2 cup of enchilada sauce.  Once heated through add your corn and cook for another 5-10 min.

Meanwhile you can cook the rest of your enchilada sauce with your refried beans via microwave or stove top.  

Once everything is cooked, take your tortilla and place a generous amount of your refried beans on it and spread it around.  Then top with your chicken mixture and continue adding all the toppings you wish!  The end result is SUPER yummy! 

From my kitchen to yours, ENJOY! 

I had to use her picture because it just looked SO much better than mine :) 

Photo Courtesy