TGF and I make the Chicken & Spinach Pasta Bake dish almost weekly. Recently, I decided we should switch things up! We took the recipe and made enchiladas with it!
- 2 cups shredded chicken
- 1 jar of Pace salsa
- 1 package of frozen spinach, thawed and drained
- 8 oz. chive and onion cream cheese
- spinach fajita wraps
- shredded mozzarella
Preheat your oven to 350°.
First, mix the chicken, half the salsa, spinach, and cream cheese together.
Place the mixture on the tortilla and add some shredded cheese to it.
Put some salsa in the bottom of the baking dish, then place the wrapped deliciousness in it. Top with salsa and more cheese.
Pop them into the 350° oven for 10 minutes or until the cheese melts. Enjoy!
I love chicken. I love pasta. I love asparagus. I love cheese. When I found this recipe that has all these things in it, I knew it was only a matter of time before I made it. You can find the original over at Goodeness Gracious.
Here are the pics from TGF and I making it:
First, TGF cooked up some chicken. In hindsight, we should have cut up the chicken more bite-size.
We used some steamer asparagus from the freezer section of the grocery. After microwaving the bags, we put the asparagus in the baking dish.
I decided we should probably cut them up a bit instead of leaving them whole.
After cooking the pasta (we didn’t use penne but I don’t remember the name of what we used…some variation of rigatoni) put that in the dish with the asparagus.
Give it all a good coat of olive oil.
Add the cooked chicken.
Mix it all up, making sure everything gets some olive oil love.
Top that sucker with cheese, cheese and more cheese.
Pop it in the oven till it is all melty.
This was…ok. Not a whole lot of flavor. We aren’t going to toss the recipe, but we will definitely tweak it more to taste better. It didn’t taste bad, just bland.
The first time TGF and I made the most delicious meal ever, we used a rotisserie chicken from the grocery store. We made it again, and this time boneless skinless chicken breasts were on sale (buy one pack of breasts, get one free–who would pass that up?).
So we decided to cook ALL the chicken at once, shred it and freeze what we didn’t use for dinner that night.
In the morning, TGF put the breasts in the crockpot with some water, put it on low and that was that.
The chicken after cooking all day. (Sorry it's a crappy pic)
When we got home at the end of the day, I shredded up the meat and packed it up once it was cool. I also attempted to save the broth. I’m not sure this will be usable. I strained it, but not very well apparently.
Freezer bag filled with the "leftovers", a container with what we needed for dinner right then and my sad broth.
I considered this Lazy Cooking worthy because this is my first go at any type of batch cooking and batch cooking is “lazy cooking” to me. It utilizes that one moment in time where I feel productive so I can be lazy when it comes to meals in the future!
Right before my kitchen became unusable, The Gentleman Friend and I made this tasty dish. I don’t have a photo of my version of it, but here’s the one from the blog, Tasty Tidbits, I got the recipe from:
From Tasty Tidbits
Our lasagna did not come out this pretty. First, we used up what cheeses we had in the fridge already instead of buying more cheese. So instead of mozzarella we used some Mexican Blend shredded cheese; we had parmesan but not nearly enough, so we also used some of that sprinkle parmesan stuff. And we didn’t have enough of the Mex Blend to fill the requirements for the moz, so we also snuck in some tomato & basil cheddar.
Still, it was really tasty. I think it would have been better with the right cheeses though. And next time we make it, we are going to add in some spinach.