NC Grown // Auteur Ariel
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at Lacy and Crew
Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!
at Lacy and Crew
Welcome to Recipe Swap Hop on Tasty Tuesdays!
Recipe Swap Hop is a fun link-up for all you chefs and cooks out there! If you have a yummy recipe you've posted in the past or have one you want to post now, link it up below! This is a great way to share your favorite recipes with fellow bloggers and to discover new ones!Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!
Pumpkin Chocolate Chip Cookies
submitted by Elise from Hunters of Happiness
--This recipe is perfect for the upcoming fall season! Nothing says "Hello Autumn" like a recipe with pumpkin in it! Thanks for sharing Elise!
How to join our link-up:
3) Link up your blog post below using the Inlinkz widget [must be recipe/food-related!]
4) Post our button (grab it below) or a text link within your blog post so others can link-up as well!
We are also looking for co-hosts for our future Recipe Swap Hops!
Email either one of us and we'll set it all up.
Email either one of us and we'll set it all up.
Ariel [arielhamilton14@gmail.com]
Jessica [jmmcgill45@aol.com]
DON'T FORGET TO LINK-UP BELOW! :)
Jessica [jmmcgill45@aol.com]
DON'T FORGET TO LINK-UP BELOW! :)
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This week I'm sharing a delicious Ranch Chicken Enchilada recipe I found on Pinterest! I made it the other day for the husband and he gave it his stamp of approval! For all you ranch lovers out there, I promise this is one recipe you have to try!
Ranch Chicken Enchilada
credit to The Recipe Critic
-serves 4-
Ingredients
3-4 boneless skinless chicken breasts
1 pkg taco seasoning
1 pkg ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
8-10 white flour tortillas
1 pkg ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
8-10 white flour tortillas
Directions
1. Cook chicken breasts in chicken broth, taco seasoning, and ranch packet. Shred the chicken (For deep flavoring, cook the chicken in a slow cooker! The chicken will just peel apart--cook on low for 3-4 hours).
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbsp of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the pan and sprinkle heavily with the cheddar cheese.
5. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and ENJOY!
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbsp of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the pan and sprinkle heavily with the cheddar cheese.
5. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and ENJOY!
Stay Classy.
Yum! I love enchiladas :) May have to try those
ReplyDeleteBoth the cookies and the enchiladas look amazing!
ReplyDeleteThanks for featuring my recipe girls!! love the link-up :)
ReplyDeleteYUM! I need to try both of these ASAP! Thanks for sharing, love your blog! :)
ReplyDeleteThe Style Storm
xo, Christina