White "Enchilada's"

I have my girlfriends shower today. Last night I

was making up a batch of Broccoli and Chicken

Divan , and decided to cook up a bunch of extra chicken meat for our supper too. Since we just had this not long ago, I didn't want to make the same thing for us, so I decided to be inventive. So I decided to look in my pantry, see what I had and get cooking.

I saw tortilla shells so I'm thinking I'll make some kind of taco style thing. Check my supply, yep, taco seasoning in stock. Because of the white chicken meat and white tortilla shells, I'm inspired and decide to add everything else white!! So I add sour cream to make the sauce. Then I'm thinking that I need to mix more in to give it more filling and more staying power. Digging through my pantry I come across white kidney beans -- perfect!!! Okay, okay.. need a binding

starch in the mix...... rice of course!! I really wish I would have had some type of pure white cheese on hand to complete the effect, but they still tasted delicious.

White "Enchilada's"

3 cups cubed skinless boneless chicken breasts

1 can white kidney beans, rinsed

2 cups sour cream

1 cup rice, uncooked

1 pkg taco seasoning

8 flour tortilla's

1 cup grated cheese to top

In large, deep skillet, cook chicken with some italian

salad dressing (I always do this instead of adding oil when I'm cooking chicken on the stovetop!) until thoroughly cooked and no

pink left inside, about 15 minutes. While this is cooking, cook your rice according to package directions. Add sour cream, taco seasoning and white beans to chicken mixture. Once rice is cooked, add to chicken mixture and stir. Grease 9x13 dish (or can use two square dishes and freeze one for later!). Heat tortilla's in the microwave for 25 seconds so they are more flexible and less likely to break. Fill tortilla with chicken mixture, roll, and place in dish seam side down. After doing this for all 8 tortilla shells, top with grated cheese and bake in 400 degree oven for 10 minutes, until cheese is melted nicely!

*white cheese options to grate on top : mozzarella, white cheddar, fontina, or gruyere to name a few!!

More Dips!

So I've been making the same dips over and over so I decided to try some new ones. Wasn't too sure how they'd go over as Mike and I are both hot ooey gooey cheesey dip lovers and these were well.. cold. They turned out not too bad at all actually, with most people giving great reviews of them.

BLT II Dip

This dip is just as it sounds - a BLT made into a dip. I got the recipe from allrecipes.com and you can follow the link to the recipe here. I used premade real bacon bits instead of frying up my own and the low fat versions of the sour cream and mayo. I added in half a packet of some ranch powder as suggested in the comments section on allrecipes.com and topped with some finely chopped lettuce around the outside for decoration and topped it with some fresh chopped tomato and more bacon bits. I think the trick with this recipe is letting it sit over night so the flavors can all blend together. My dip sat for about 4 hours and next time I'd let it sit longer, even though everyone could easily identify the dip as BLT dip by taste.

Seven Layer Taco Dip

I also found this dip on allrecipes.com and you can find the link to the recipe here. This dip was super easy but I think it would be better warm. I actually made this into a 6 layer dip as I omitted the olives on top, but still think it turned out pretty good. I mixed a half package of taco seasoning into the refried beans and into the sour cream and cream cheese mixture. This is a very hearty dip that is quite filling. You can adjust the spice up or down a few notches by the amount of taco seasoning you add and you could also add jalapeño peppers. Next time, I'd either totally omit the shredded lettuce or add it after baking it for 20-3o minutes to get everything nice and ooey gooey and cheesey.
Both dips were really easy to make and I think I'd make the taco dip again before I made the BLT dip. It's getting colder out and I think hot dips are where it's at for winter! The BLT dip would be more appropriate for summer and you could use fresh veggies to dip into it. Let me know what you think of them if you make any of them!