***YOU CAN SCROLL TO THE BOTTOM OF THIS PAGE FOR CONTEST INSTRUCTIONS IF YOU’D LIKE!***

OMGOSH!!  Happy National Breakfast MONTH!  That’s right~ the entire month of September is dedicated to the “most important meal of the day”..BREAKFAST!  

And thanks to the incredibly delicious & nutritious KRUSTEAZ Protein Buttermilk Pancakes, we are celebrating in style around here!

Just when you thought you’ve seen every single breakfast recipe/idea known to mankind.. like a bolt of delicious lightening, I get this idea sent to me from only God knows where, and now .. behold: PANCAKE ENCHILADAS! 

Yes, it’s true!  I’ve taken pancakes to levels off the charts, and that morning meal will never be the same.  

Imagine, if you will, a magical land far, far, away.. where unicorns run free, the kids let you sleep in, your boyfriend puts the toilet seat down,, AND pancakes are snuggling succulent sausage links, inside layer upon layer of cinnamony, cream cheesy, mascarpone-filled/mozzarella-topped gloriously gooey, melty goodness.  Can you see it?  

Well, of course you can.. because here it is!  It’s real, and it’s spectacular!

What you’ll need:

A 2.6L oven-safe glass dish

1 – 20 oz. box of KRUSTEAZ Protein Pancake Mix.. Or reg. pancake mix will work as well.

2 (12 count) boxes of FULLY COOKED sausage links (Maple or Original)

The SAUCE & Toppings:

2 – 8 oz. containers of soft (room temp.) Cream Cheese.. if available, Brown Sugar Cinnamon flavor is great!

1 – 8 oz. container of Mascarpone cheese

1 – 1 lb. block of soft Mozzarella cheese

1/4 cup cream (approx amount)

1 dash of cinnamon.. to taste

Maple syrup for topping!

Directions:

In a food processor, or blender add the cream cheese, mascarpone, cream, and dash of cinnamon…

blend until thick… Set aside!

Using the whole box of pancake mix, mix up the batter (according to the box instructions).

Make 12 (6″) pancakes and cut them evenly in half…

Roll up one sausage link inside each pancake half…

Place 6 of the pancake rolls, seam-side down, in the bottom of the dish,,,

Now, top them with a generous layer of the cream cheese mixture…

Top that with an even layer of mozzarella slices, and another dash of cinnamon…

Repeat that process for one more layer..

Making sure to top the whole shebang with the remaining mozzarella, and another dash of cinnamon…

Bake it at 350 degrees for approx. 30-45 minutes, OR until it’s HOT, GOLDEN & BUBBLY!

Serve it up nice and warm…

And then do what comes naturally~  like, uhh.. DIG IN!  ~Enjoy!  🙂

And NOW for your AMAZING GIVEAWAY!

ALL of this pancake goodness can be yours~  it’s TRUE!!  Just look at this prize package!

Simply Go over to the “Oh, Bite It Facebook Page right HERE > OBI >> And follow the simple instructions on this KRUSTEAZ CONTEST POST! If you don’t have facebook, simply leave a comment here, and you will be entered to win! ~THAT’S IT!  🙂

**One of you will be chosen as the winner, one week from today on Sunday, September 10, 2017!!  GOOD LUCK!

And be sure to follow KRUSTEZ all across social as well.. and share the delicious LOVE!

FACEBOOK > TWITTER > YOUTUBE > INSTAGRAM > PINTEREST

*This was a compensated post, however all opinions are my own.

The post ~Pancake Enchiladas! … by KRUSTEAZ! first appeared on Oh Bite It.

Do you ever have those days when you just don’t want to turn the oven on?  Once in a while you just want a hearty, and comforting meal that’s simple, easy.. super tasty, and SUPER fast.

~ Well, do i have a quick and impressive, no-sweat dinner idea for you.  .. ENCHILADA CASSEROLE!

Yep.. thanks to the incredible quality of Lagostina Cookware, I was able to stick to my super cheese-filled New Mexican/Southwest roots as a “Favorite Regional Family Recipe”, and create this one-pot-wonder version of Enchiladas.  This is everything we know and love about enchiladas, all in one easy to use pan, cooked on top of the stove.. in a matter of minutes.

These enchiladas are filled AND topped with cheese, and we all know what stove-top cheese will typically do to a pan.. yeah, it either ruins the pan or it ruins you..lol.  Not this time though.

The nonstick quality of Lagostina is so stellar that not one bit of cheese stuck to this pan.  I was able to serve straight from the pan with ease.

Just check out these amazing features:

• Premium hard anodized construction with thick 3.5mm base for even heat distribution
• Non-stick coating provides easy cooking and cleaning experience
• Sturdy and ergonomic riveted cast stainless steel handles
• Polished hammered stainless steel lid
• Flared edges for dripless pouring
• Dishwasher Safe
• Oven and broiler safe to 500°F
• Lifetime Warranty

Thanks to the incredible beauty and quality of Lagostina Cookware providing me with this unbelievable NEW Nera 12″ Nonstick 5-Qt. Casserole with lid, I was able to literally throw together one of the tastiest, and most impressive meals I’ve ever served.  Not only can this cookware go from stove to oven to table.. it’s so beautiful that it also serves as a gorgeous and very tasty-filled center piece.  It’s bling for your kitchen.  

This dish is so easy, it’s almost like doing well..nothing.  And guess what?  Everyone you serve this to will be blown away at how delicious it is.  When they find out how easy it is (if you choose to tell them..lol) .. you will be a one-pot, stove-top, beautiful-pan-serving -delicious-dinner ROCKSTAR!  🙂

Just be sure to have this recipe ready to share, you’ll need it.

Where to Buy: 

The Lagostina Nera 12″ Nonstick 5-Qt. Casserole with Lid is currently available on Macys.com ($49.99).

What you’ll need:

1 – Nera 12″ Nonstick 5-Qt. Casserole with lid.. found here > at Macys.com 

approx. 20 corn tortillas

2 – 12 oz. cans of chicken OR tuna.. OR if you prefer fresh, just use approx. 3-4 cups of chicken or tuna.

1 -1oz oz. can of cream of mushroom soup.. or any cream soup you like will work.

3-4 cups of shredded cheese.. I used a mexican blend.

1 -10 oz. can of green chile enchilada sauce.  Just fill up the empty soup can and it’s perfect.

sour cream and cilantro for garnish..optional

Directions:

Cut the tortillas into strips.  approx. 3″ x 1″

In a large bowl, combine the tortilla strips, chicken or tuna with the soup, enchilada sauce, 2 cups of the cheese (reserving one cup for the topping),

Now pour the mixture into the pan, and evenly top it with the reserved shredded cheese.

Cover the pan with the lid, and set your stove-top heat to medium.  Let it cook covered for approx. 12minutes, and then check it to see if it’s hot throughout and that the cheesy topping is all melted.

Let it cool for just a minute.. that cheese is HOT!

Serve it up nice and warm…

And plate it up, with some sour cream and any garnish you like…

Now DIG IN!  ~Enjoy!  🙂

I received a Lagostina product in exchange for this post, however all opinions are my own.  

The post ~Stove-Top Enchilada Casserole! first appeared on Oh Bite It.

I know this recipe might sound strange, but..what else  is new around here..right..haha?!  I simply started wondering why we really never see very many (if any) savory cookies around, do we?!  I mean..maybe there’s a reason for that..lol, but maybe, just maybe we can change it!  And what better way to change it than with a single serving, hold-in-your-hand, just for you, two-bite, entire Chicken Enchilada?!!

That’s right..I’m talking about appetizers on steroids, mexican food madness..everything we’ve ever been taught about enchiladas turned completely upside down and minimized in the biggest way ever!  I completely cookie-fied everything we know and love about a giant, hot dish of enchiladas..making them easy to serve, easy to eat..and most of all..easy to LOVE!

Goodbye forks, goodbye embarrassingly large portions that scream you have no self control, and are pretty much crying for help…haha!

Now you can indulge in peace..I mean it’s only a few “cookies” right?  Not only is the WOW factor incredible but the flavors are to die for!  Each Enchilada Cookie has its very own toast and cheesy top and bottom that are lovingly ‘glued’ together by that succulent chicken enchilada filling that we all go bonkers for!  Toped with some Supremo Mexican Crema and crumbled cheeses, a few garnishes to top them off..and BOOM~  a savory cookie masterpiece is born!

~Make a huge batch of these ‘cookies’ ..you will need them!

What you’ll need for a dozen ‘cookies’ (double accordingly for more):

A 3″ round cookie cutter

4-12″ flour tortillas

1 cup cooked chicken breast..I used canned/drained

1 cup chopped green chile

1 cup (1 can) cream of chicken soup..NO water added!

1 cup shredded mexican cheese

1/2 cup shredded cheddar

1 egg

salt and pepper..to taste

Sour cream and any other enchilada toppings you like

Directions:

Drain the chicken and the green chile of all it’s liquid (if it’s store bought)

In a large bowl, combine the chicken, chile, egg, soup, mexican cheese, and salt and pepper, gently mix until all blended!  (RESERVE THE SHREDDED CHEDDAR FOR THE TOPPING)

Spread an even, BUT THIN amount of the chicken onto one of the tortillas and top it with another tortilla.  Take the filling all the way to the edges, so each cookie has filling in it!

Now, cut out the cookies, as best as you can to get the most out of each tortilla…

Place the cookies onto a parchment lined sheet pan and top them with the shredded cheddar, and any other cheese you might like…

..bake them at 350 degrees for approx. 15 minutes.  Feel free to broil them for a few minutes to really crisp up the cookies and get an incredible golden, cheesy cookie…

Let them cool just a bit before adding on any sour cream and toppings…

Then you can top away..go nuts with the toppings…

Notice the crowd that’s gathered around you like a pack of wild animals..lol

Hurry up and get rid of as many as you can, so you don’t eat all of them…But DO grab at least a few for you!  ~Enjoy! 🙂

The post ~Chicken Enchilada 'Cookies'! first appeared on Oh Bite It.

Ohhh sweet Lord!  Help me, for I cannot help myself…haha!  I’ve gone ahead and totally freaked myself out again, because, you know it’s bad when you start questioning your own sanity..lol!  Actually, I should totally be used to it by now..but~~ 🙂

Oh well~ either way here we are together once again with an incredible, show stopping table topper that has a wow factor that in no way equals the effort it took to get it.  But that’s ok, because what I lack in sanity, I totally make up for in unique, simple and incredible flavor, especially with this Enchilada centerpiece!

Layer upon layer of Enchilada goodness is bestowed upon you and your loved ones the minute you escort this masterpiece to the table!  Rich, cheesy and spicy layers of mile-high goodness graces every bite!  The flavors are amazing many times over, there will be an “Oooh” and an “Ahhh” for each and every layer of this one of a kind magnificent mexican meal!

Get the Margaritas ready, because this dish brings the party!

What you’ll need:

A cake or cake-like pan, I used a 6″ wide x6″ deep size, but any tall pan will do, as long as the Tortillas fit snug inside!

Flour tortillas, enough to stack up in your pan and fit inside.

2 large cans of chicken, or feel free to process fresh chicken!  you want about 2 cups!

1 lb Shredded Cheddar..divided

1-large can of cream of chicken soup…or about 2 cups!

1 cup or so of chopped green chile..to taste

1 egg

Sour cream and all your favorite Enchilada toppings!

Directions:

Spray the pan and line it with parchment…set side.

In a large bowl mix the soup, chicken, green chile, half of the cheese and egg to taste…combine well..

Now just start layering, first a tortilla and a scoop of filling, keep each layer of filling thin and portion your scoops so you have enough equal amounts to layer all the way up to the top…

Be sure to gently press each layer down so they become one in the oven.

Top the whole thing with the remaining cheese…

Bake at 350 degrees for approx. 40-50 minutes, or until the cheese is melty and it’s hot all the way through.

Let it cool a bit before removing it from the pan…

Gently place it onto your serving platter, and top it with some sour cream, and any other toppings you’d like…

When you serve it up and listen for those Oooh’s and Ahhh’s!

Listen for your own Oooh’s and Ahhh’s as well!  ~Enjoy! : )

The post ~Enchilada Cake! first appeared on Oh Bite It.

I’m so excited to post this recipe because it’s one of my favorite methods~  the mash-up!  That glorious union of two fantastic foods, brought together with love to make one huge and super duper fantastic food creation all its own!

I present to you ‘Taquito Enchiladas’!  Yep..not only does this show-stopper of a dish provide an amazing wow factor, it also makes Enchiladas almost effortless..and by effortless, I mean…it can’t get any easier!  Each Taquito is already stuffed with chicken and/or beef, and conveniently rolled just waiting for you to layer them!

Once this dish is baked to perfection, each crispy, sauce covered, chicken filled Taquito bursts with gooey cheese and crunchy edges that will put even your favorite Enchilada recipe to shame!  Trust me!  Oh~  and as if that weren’t enough, this recipe will feed a small army of starving men..in under an hour…with no mess left behind.  You. Are. Welcome!  🙂

This is seriously my new favorite kitchen hack..aside from the ice cream custard thing..that’s pretty epic..lol!

What you’ll need:

I used an 8x11x3″ deep baking pan

1 large box (approx.  30-40) frozen Taquitos, no need to defrost!  I used Chicken, but beef will work too!  OR you can mix them up..YUM!

15 oz. can of cream of chicken soup  (I only used approx. 1/2 of that large can in the pic.  Too much soup, and it won’t get creamy enough!)

2 cups shredded cheddar..divided

1 cup chopped green chile

1 large egg

Sour cream and cilantro for garnish..optional

Directions:

in a large bowl mix together the soup, 1 cup of the cheese, the egg, green chile and any spices you prefer…

Layer a single layer of the taquitos on the bottom of the pan (they don’t need to be thawed..how amazing is that??!  🙂

Evenly layer some of the soup mix onto the taquitos..

Continue to layer all the way to the top…

Then top the whole shebang with the other cup of cheese…

Bake it at 350 for a good 40-50 minutes, or until it’s golden and bubbly all the way through!

Let it cool just a bit…even though it’s SO tempting!

NOW you can serve it up…listen for all the ooh’s and ahh’s as this hits the table!

Grab a pretty plate and a dollop of Sour Cream…

Annnd dig in!  ~Enjoy! 🙂

The post ~Taquito Enchiladas! first appeared on Oh Bite It.

Even though the name of these Enchiladas is a sweet & savory mash-up, these Snickerdoodles aren’t savory and spicy like typical Enchiladas at all!

Actually, if there’s any confusion in the name, it works in our favor ~ making them totally justifiable for Breakfast, Lunch or Dinner..lol!

In fact, the only thing that these sweet, crispy, tender tunnels of Tortilla Heaven have in common with typical Enchiladas, is their rolled and stuffed shape!

These sweet babies are bursting with Creamy Ricotta, Smooth Sour Cream and loads of Cinnamon Sugar…ohhhh, and then they’re drenched in a sugary melted Cinnamon Butter Glaze and baked to a golden crisp….that’s it, no biggie!  🙂

They’re as easy as Uno, Dos, Tres!  🙂

What you’ll need for 6 super stuffed Snickery-Doodly Enchiladas (feel free to simply double the recipe for more):

6 – 8″ Tortillas

Filling:

2 cups Ricotta Cheese (I used low-fat)

1/2 cup Sour Cream (I used low-fat)

1/4 cup Cinnmaon /Sugar~~your favorite ratio of Cinnmaon to Sugar..mixed!

The Glaze:

1 cup Powdered Sugar

1 tbsp. Ground Cinnamon

1/2 cup Melted Butter

Directions:

In a medium Bowl mix together the Ricotta, Sour Cream, and Cinnamon Sugar…

Add a generous spoonful down the center of each Tortilla and roll it up…

In a small bowl make the Glaze by adding the melted Butter and Cinnamon into the Powdered Sugar, mix until smooth…

Pour the Glaze evenly over the Enchiladas…

Bake them uncovered at 350 degrees for approx. 12-15 minutes, or until they’re golden and warmed completely through.

Let them cool a bit before serving…

Serve them up with some hot Coffee or Mexican Hot Chocolate…

Don’t forget one for ummm..YOU!

Open up! ~Enjoy! 🙂

The post ~Snickerdoodle Enchiladas! first appeared on Oh Bite It.

If you haven’t figured it out yet, I LOVE to combine 2 great things into one magnificently morphed greater thing!  Especially when it comes to food!

This time, Frito Pie became one with Enchiladas, simply because I had some Corn Tortillas laying around…and it made sense..lol!  It also turned a basic Frito Pie snack, into a fun and yummy meal!   Everyone loved it and it was SO easy!

What you’ll need:

1-24oz. can of Chili (your fave variety)

5oz. Fritos..give or take

2 cups Shredded Cheddar

Corn Tortillas

Tomatoes/Sour Cream for garnish

a 9×9 square baking dish

Directions:

Layer some Corn Tortillas in the bottom of the pan..and spoon some of the Chile evenly onto them, then some Cheese…

Top that with another layer of Tortillas, and Cheese~ keep layering until you’ve used up all of the Chili.  Sprinkle the top with the Fritos and the remaining Cheese…

Bake it at 350 degrees for approx. 25 minutes, or until it’s hot and melty all the way through…

Serve it up nice and hot..with some toppings, of course!  ~Enjoy!  🙂

The post ~Frito Pie Enchiladas! first appeared on Oh Bite It.

Once in a while it’s fun to take what’s normally a big, fattening, deliciously LARGE meal, and turn it into an adorable little, portion controlled 3 biter!

Enchiladas are just perfect for this concept because we all know once you start digging deep into that huge casserole of melty Cheese…get those fat pants on, because you’re done for!  With these Enchilada Biscuits, you can actually stay in pants that have a button..lol!

Each delicious bundle is filled with spicy, cheesy Chicken, nestled in between flaky Biscuit layers!  They puff up and transform into the most simple and succulent Enchiladas EVER!

~Grab a Margarita..and do this! 🙂

What you’ll need for 8 Enchi-biscuits..double accordingly for more:

1 can of Pillsbury Grands Flaky Layers biscuits (8 count)

1-12.5 oz. can of Chicken (or you can shred your own fresh Chicken)

1-10 oz. can of Cream of Chicken Soup

1-14.5 oz, can of Diced Tomatoes with Green Chiles..drained!

1.5 cups Shredded Cheddar..or a Mexican Blend would be good too.

S&P..to taste

1 can of sliced Black Olives

Sour Cream for garnish..optional!

A muffin/cupcake pan

Directions:

In a medium bowl mix together the Chicken, Diced Tomatoes, Soup, Black Olives (reserving some for garnish), 1 cup of the Cheese, and some S&P to taste…

Pop open the Can of Biscuits and separate them.  Gently peel each Biscuit apart creating 3 pieces.

Place one of the biscuit layers down into the muffin pan and layer on some filling.  repeat until you have used all 3 biscuit layers.  Top with the remaining Cheee..

Bake them at 350 degrees, for approx. 12-15 minutes..or until they’re firm and slightly golden…

Top them with some Sour Cream and olives!  They will look and smell amazing…

As soon as you take them out of the oven..you will have a crowd ready and waiting…

Forks in hand…

Grab a plate for you..first! 🙂  ~Enjoy!

The post ~Enchilada Biscuits! first appeared on Oh Bite It.

Whoa..if you love Mexican Food, if you love easy recipes with an enormous flavor pay-off, sit down for this one!  This super simple Enchilada switch-up will rock your world like never before!  I know that my world will never be the same since I ditched the good old dry Tortilla for a buttery, soft and fluffy Crescent!

Where do I even begin?  Honestly this recipe was born, once again,  out of laziness!  It was Enchilada night and I found myself with NO Tortillas in the house.  Going to the store was out of the question since that would require me to actually take my slippers off and put shoes on, yeah..that wasn’t gonna happen!  Good thing I had Crescents hanging around..yep, my laziness wins again!

Enchiladas, as you’ve always known them, will forever be changed once your fork sinks down into that cheesy, chicken filled, perfectly puffed Crescent, dripping in the best Green Chile Sauce ever, all covered in ooey-gooey Fiesta Blend Cheese!

What you’ll need for 4 servings (2 Enchiladas per person) double recipe accordingly for more:

1 Container (8ct.) Pillsbury Crescent Rolls

3/4 Cup Milk

2 Cups Shredded Cheddar Cheese..I used Fiesta Blend

1 Can of Chicken Breast

1 Can of Cream Of Chicken Soup

1Can of Chopped and drained Hatch Green Chiles..optional

S&P to taste

A baking/casserole dish

Directions:

In a medium bowl combine the Chicken and 1 cup of the Cheese, breaking up the chicken and incorporating the cheese with a fork…set aside.

In another medium bowl mix together the Soup, Milk, Green Chile and S&P…set aside.

Lay out the Crescents and add about a tbsp. of the Chicken mixture to the wide end and roll it up…

Spread a small scoop of the Gravy mixture into the bottom of the casserole dish and place the filled and rolled Crescents in.

Pour the remaining gravy over the top of the Crescents, making sure to cover them completely…

Sprinkle the top with the remaining Cheese…

Bake it uncovered at 350 for approx. 25 minutes…

Orrr, until the top is golden and the Crescents are fully cooked through…

Serve it up nice and hot, a Margarita wouldn’t hurt either!  ~Enjoy!  🙂

The post ~Crescent Enchiladas! first appeared on Oh Bite It.

How much fun is it to take a main course and turn it into an easy to eat fun party food/appetizer?  I just love doing that, it makes appetizers so much more fun, and it can also make dinner much more fun as well!  Especially when it’s typically an ooey gooey cheesy pan of enchiladas, that would under normal circumstances, require a plate & a fork..at the very least!  Well..good-bye dirty dishes, now you can pop an adorable swirly Enchilada Pinwheel in your mouth without even needing to sit down.  🙂

Heck, with this fun technique, you’ll hardly even need manners in order to enjoy all the greatness of hot & spicy Chicken Enchiladas!  You can have an Enchilada Pinwheel in one hand and a Margarita in the other!  Sound good?  Well, I haven’t even gotten to the good part yet.  Here it comes…Yep, it’s the edges!  The glorious Sainted crispy edges!  One of the perks of transforming a typical pan of enchiladas into Pinwheels means that we all get 360* crispy edges, and that doesn’t even include the totally tasty toasty bottoms…hehe!

When you crunch through the golden tortilla into the tender cheese filled spicy center, you’ll want to gobble up the entire platter!  These are to die for delicious, and a total conversation starter!    Give them a try the next time it’s your turn to entertain..you’ll be a Pinwheel Wizard..LOL!  🙂

What you’ll need for approx. 30 Pinwheels:

3 Grande Tortillas

1/4 Cup Red Enchilada Sauce (optional)

1-12.5 oz can of Chicken

1 Cup Chopped Green Chile

6 oz Cream Cheese

1 Jalapeno

2 Cups Shredded Mexican Blend Cheese

2 tbsp. Garlic Powder

S&P to taste

An oven safe round baking dish

Directions:

In a food processor (or with your muscles) combine the Cream Cheese, Jalapeno, Green Chile, Chicken, Garlic powder, S&P until well blended

.

Add that mixture into a medium bowl and stir in the cheese, (but reserve 1/4 a cup for sprinkling)

Spread the filling onto a tortilla, leaving about a 1″ border around the edge and roll her up!

Drizzle the bottom of the baking dish with some of the Red Chile Sauce, this will give the pinwheels an amazing bottom crust!

Slice the roll into 1/2″ slices and place them sliced side up into your baking dish.  Make all the pinwheels nice and snug until the dish is full.

Sprinkle the pinwheels with the reserved shredded cheese..

Drizzle the top with some of the Red Chile Sauce, before it goes into the oven.  It adds excellent color & flavor to the finished Pinwheels, and makes them look GOR-JUS!

Bake them at 350 degrees for about 25-30 minutes, or until they’re golden and bubbly!  Pull apart yourself a warm, cheesy Enchilada Pinwheel and savor a crispy, spicy main course meal all in one bite!  ~Enjoy!  🙂

The post ~Enchilada Pinwheels! first appeared on Oh Bite It.