Sinfully Cheesy Chicken Enchiladas

Mexican cuisine: a college student’s staple. It’s cheep, it’s delicious, it’s easy, and let’s be honest- it’s one of the best drunk-foods out there. We had a girls night in last week and since we’ve recently exhausted tacos and quesadillas, enchiladas it was! I found a few mouth-watering recipes online and after mixing and matching (okay… and adding more cheese) this is what I came up with:

(I was busy enjoying girls night and forgot to take a picture… so pictures to come)

Ingredients

1 medium onion, chopped


1 clove garlic, minced

1½ Tbsp canola oil


1 precooked rotisserie chicken

2 (10-ounce) cans ROTEL Diced Tomatoes & Green Chiles

¼ tsp salt

1/8 tsp. pepper


2 Tbsp chopped fresh cilantro


About ½ cup crumbled feta or goat cheese
( I always end up using more…)

12 (6-inch) flour tortillas


1 can cheddar cheese soup

½ cup milk

1 bag (8 oz) of your favorite Mexican Blend cheese

About 1/4 cup of broken up cilantro leaves to top, optional

Directions

1. Preheat oven to 350°F.

2. Shred the rotisserie chicken, I usually just use the white meat.

3. Sauté onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chicken, ROTEL, salt and pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally for 15 minutes. Remove from heat and stir in cilantro and feta cheese.

4. Spoon about 1/12^th of the chicken mixture down center of each tortilla; roll up tortillas, and place, seam-side-down, in lightly greased 13×9-inch baking dish.

5. Combine the cheddar cheese soup with milk. Pour over enchiladas. 

6. Bake, covered with foil, for 10 minutes. Remove foil and bake 5 more minutes. Then sprinkle with shredded cheeses and cilantro (if using) bake 10 more minutes.

Makes 12 enchiladas, enjoy!

Side note: depending on how much meat you actually get off your rotisserie chicken you may want to add more/less of the ROTEL and the feta/goat cheese. Also, I know that corn tortillas are traditional for enchiladas but I prefer flour. If you like corn tortillas better, use those! Always cook to taste.

Mini White Chocolate Raspberry Swirl Cheesecakes

I have an unstoppable sweet tooth so it only seems right to have the first thing I post be one of my favorite desserts. As a college student I (unfortunately) have limited baking supplies. I love cheesecake but I don't have one of those nifty springform pans so I decided mini cheesecakes were going to be my solution. After a few trial and error recipes this is what I ended up with:

Ingredients

Crust:

1 ½ cups graham cracker crumbs

4 tbsp unsalted butter, melted

3 tbsp sugar

Swirl:

3 oz raspberries

1 tbsp sugar

Filling:

2 squares BAKER’S white chocolate, divided

3 (8oz) packages PHILADELPHIA cream cheese, softened

3/4 cup sugar

1.5 tsp vanilla

3 eggs

Topping:

½ cup red raspberry preserves

Directions:

Preheat oven to 325*F. Line cupcake pans with paper liners. In a small bowl combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner and press with a shot glass. Bake until just set, 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then poor through a fine mesh sieve to remove the seeds.

To make the cheesecake, melt the 2 squares white chocolate as directed on package. Beat cream cheese, sugar, and vanilla in a large bowl until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Pour 3 dots of the raspberry puree into each cupcake and swirl with a toothpick.

Bake until filling is set, rotating the pans half way- about 22 minutes total. Transfer to a wire cooling rack and let cool to room temperature.

If desired, cool 5 minutes and spread raspberry preserves.

Transfer to refrigerator and let chill for at least 4 hours before serving.

Makes about 24

Bon Appetit!