Hot Bacon Cheddar Mac

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When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick! That’s how I came up with Hot Bacon Cheddar Mac – and man was it a hit at my house.

Hot Bacon Cheddar Mac

The thing I love about learning to make sauces from scratch is that you can tweak them to make very different dishes that are essentially the same thing. Sometimes it’s because you want to use up what’s in your cupboards and fridge and sometimes its because the month has gotten away from you and you gotten make due with what you have. As they say – necessity is the mother of invention!

Hot Bacon Cheddar Mac

I almost always have some form of pasta, chicken, bacon and cheese in my home. They are my staples because I know I can always makes something tasty with it. I also like to keep a variety of mix-ins like green chilies and jalapenos. If you wanted to give this mac and cheese an even bigger kick you could use a can of diced jalapenos instead. My littles can’t quite handle that, so I used the green chilies this time.

Now let’s get cookin’!

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Hot Bacon Cheddar Mac

When you want Mac & Cheese to be a whole meal – you add bacon, chicken and a little bit of a kick!
Course Main Course
Cuisine American
Keyword bacon, mac & cheese, Pasta, pasta dishes, spicy
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 3 Garlic Cloves minced
  • ½ lb Bacon cut into ½inch pieces
  • lb Short Pasta elbows, penne, rotini, etc.
  • 2 Scallions chopped

For Cheese Sauce

  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 tsp Garlic Salt
  • 1 cup Chicken Broth
  • 1 7 oz can Green Chilies diced
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a sauce pan over medium high heat, add chicken and garlic. Cover with water and boil for 15 minutes. Remove from water and chop.
  • Add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process. Return to pot.
  • In a sauce pan over medium heat, add butter and garlic salt. Once melted add flour and mix together. Cook for 3 minutes then add chicken broth. Cook for 3 minutes and add green chilies. Cook another 2 minutes then whisk in heavy cream. Cook for 2 minutes and add cheese (one handful at a time) until completely melted.
  • Pour cheese sauce over cooked pasta. Add chicken and half of bacon. Stir until fully combined. Serve in a shallow pasta bowl and garnish with remaining bacon and scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Mini Bacon Cheddar Meatloaf

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Meatloaf gets a bad rep for being “boring” or “old-fashioned” or “dull” – but it doesn’t have to be. You can make meatloaf fun again by adding in bacon and cheese. Because let’s face it – bacon and cheese makes everything great! You can also liven things up in the way you present it – like making individual mini meatloaves instead of one big one. Those are the thoughts that came together to make Mini Bacon Cheddar Meatloaf!

Mini Bacon Cheddar Meatloaf

I used my brownie pan from Pampered Chef to make these but you could use any type of muffin tin or even this pan specifically for mini meatloaves. You will have to adjust things slightly if your pan has more or less than 12 cups in it. As with many of my recipes, a lot of the end result depends on the preparation of the dish. Here is a GIF to help you see the steps to build the meatloaf.

Mini Bacon Cheddar Meatloaf Prep

Side dishes can be all sorts of things with the Mini Bacon Cheddar Meatloaf. You could do a quick Mac & Cheese, a baked potato, roasted potatoes or even whipped potatoes (you will find a recipe for whipped potatoes on my Salisbury Steak post)

I know a lot of people like to eat their meatloaf with ketchup – which you could totally do with this recipe. But I decided to make up a batch of my “special sauce” to go with it. You can find the recipe for the sauce in the Bacon Cheeseburger Bowl post.

Now let’s get cookin’!

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Mini Bacon Cheddar Meatloaf

Make Meatloaf fun again by adding bacon and cheese.
Course Main Course
Cuisine American
Keyword bacon, cheese, ground beef, ground beef recipes, meatloaf
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in half
  • ½ lb Block Cheddar Cheese cut into 1 inch cubes
  • 2 lb Ground Beef
  • 2 Eggs beaten
  • ½ White Onion grated
  • 2 Garlic Cloves minced
  • 1 tsp Coarse Black Pepper
  • 1 tsp Salt
  • 1 tsp Paprika

Instructions

  • Prepare all of the ingredients. Preheat the oven to 400 deg.
  • In a bowl combine all of the ingredients except the cheese and bacon. Form into 1½-inch meatballs (you will need 24)
  • In a muffin tin, place a piece of bacon in each cup leaving the edges out to wrap over the top. Place a meatball in the cup and smash it down. Place a cube of cheese in the center and cover with another meatball, smashed down to flat and fill the cup. Wrap the bacon over the top. Repeat with remaining cups.
  • Place in oven and cook for 20 minutes. Bacon should be slightly crispy.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Chicken Bacon White Pie

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The kids had been asking for pizza for a week or two – and I just didn’t want the same old thing. I wanted to try some new flavors out so I decided to make Chicken Bacon White Pie! It is three cheeses mixed with chicken and bacon on a focaccia style pizza crust topped with fresh peppery arugula.

Chicken Bacon White Pie

This is a super easy – perfect for a weeknight – dinner idea. You can choose to make the pizza dough yourself (recipe is at the bottom) or you can purchase store-bought dough. I like to make it rectangular but you can do round too. Same with the chicken – you can make it yourself or you can get a rotisserie chicken and shred it. This pizza pie also doesn’t exactly have a sauce to speak of – it’s really just the melting and mingling of cheeses while it bakes that makes the “sauce” layer. The fresh arugula on the top of this pie is very important. The peppery punch is perfect for the cheeses. You could also give the pizza a little spritz of Balsamic Vinegar to give it a sour note – super yummy!

Chicken Bacon White Pie

The pizza dough recipe below can be used for all kinds of pizzas or you can use it to make focaccia bread to go with a salad or pasta dish. It needs at least an hour to rise. You can also make it the night before – just cover with plastic wrap and place in the refrigerator. You will want to let it rest on the counter for 15 minutes or so before you try to spread it out to bake.

Now let’s get cookin’!

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Chicken Bacon White Pie

Three cheese mixed with chicken and bacon over a focaccia style pizza crust.
Course Main Course
Cuisine American, Italian
Keyword bacon, Cheesy Chicken, Chicken Dishes, Chicken Recipes, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Crusts store-bought or homemade (see recipe below)
  • 4 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 2 tsp Basil
  • 1 lb Bacon cut in ½inch pieces
  • 32 oz Ricotta Cheese
  • 3 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 2 cups Arugula

For the Chicken

  • 2 lb Chicken Thighs boneless, skinless
  • 2 Garlic Cloves minced
  • 1 tsp Basil
  • 1 tsp Oregano

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a pot over medium high heat, add chicken and garlic. Cover with water and let boil for 15 minutes. Remove chicken from pot and chop. Toss with basil and oregano to coat.
  • Roll out pizza crust on baking sheet. Brush with 2 tbsp oil. Spread half of garlic and half of basil over top. Repeat with second crust. Put in oven for 8 minutes.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • To Build a Pizza – spread half of the ricotta cheese over crust. Top with one cup of mozzarella, half of chicken and half of bacon. Sprinkle with half cup of mozzarella and half a cup of Parmesan cheese. Repeat with second pizza. Put into oven for 15 minutes.
  • Remove from oven and top each pizza with fresh arugula. And slice into 8 pieces.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 1 12 by 17 pizza crust.
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • cup Avocado Oil
  • cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Avocado Oil for bowl

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with avocado oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
  • Once risen, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
  • Continue to pizza recipe directions.
  • If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Cheesy Ditalini

Sometimes you see something on the shelf at the grocery store and just think – I need to make something with that! That is exactly what happen with I saw Ditalini Pasta last week. I have seen it before but never tried any thing with it. So I decided to bring together some chicken, spinach, and bacon in a creamy sauce to create Cheesy Ditalini.

Cheesy Ditalini

A big bowl of pasta can be so comforting. Making a simple sauce and adding in the bacon and spinach in addition to the chicken will make it seem like this meal is super fancy – when really it’s super easy to make.

You could also make this dish with some rotisserie chicken if you wanted to speed it up even more. I know a lot of people have success getting a couple of rotisserie chickens on Sunday – shredding all the meat off of them right away. Then portioning them into 2-4 meals throughout the week. It can be a real time saver.

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Cheesy Ditalini

Chicken, Spinach and bacon in a creamy sauce over Ditalini Pasta
Course Main Course
Cuisine American, Italian
Keyword bacon, Cheesy Chicken, Chicken, Pasta, pasta dishes, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut into ½inch pieces
  • 3 cup Spinach chopped
  • lb Ditalini Pasta
  • lb Chicken Breast
  • 1 qt Chicken Broth

For the Sauce

  • 2 tbsp Butter
  • 3 Garlic Cloves minced
  • 3 tbsp Flour
  • 2 cups Chicken Broth
  • 2 cups Heavy Cream
  • 1 tsp Salt
  • 1 tsp Basil
  • 2 cup Parmesan Cheese shredded

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta
  • In a pot over medium heat, add chicken broth and chicken. Cook for 15 minutes. Remove chicken from pot and shred.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 1 tbsp of bacon grease.
  • Add pasta to boiling water and cook as directed on package. Drain in colander.
  • In a large sauce pan over medium heat, add butter and reserved bacon. Once melted add garlic and cook for 3 minutes then add flour. Cook for 3 minutes more than whisk in chicken broth. Cook for 3 minutes more and whisk in salt, basil, and heavy cream. Cook for 3 minutes more and add cheese. Once melted add chicken, ¾ of bacon and spinach. Stir to cook at let cook for 3 minutes.
  • In a shallow bowl, place a portion of pasta and ladle sauce over top. Sprinkle with remaining bacon.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Weekly Meal Planner – Week 13

We are in full distance learning mode at my house – four kids – 3 different schools – it’s a bit hectic! Because I also run our remodeling business out of the same house that is now a school. So planning my meals every week is more important than ever! Here is what I put together for your Meal Planner this week – enjoy!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Meal Plan!

This Week’s Meal Planner

Meal Planner Week 13 Printable

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

Homemade on a Weeknight Blank Menu Planner

Bacon & Egg Quiche

Bacon & Egg Quiche

White Lasagna

White Lasagna

Irish Beef Stew

Irish Beef Stew

Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder

Creamy Steak Enchiladas (get the recipe here!)

Creamy Steak Enchiladas

Salads on the side

All of the items on this week’s meal planner would be perfect with a salad on the side. You can make you own salads with whatever combination of veggies you prefer. Or you can get in on the vast varieties of premixed salads – you can even find ones that are organic! I have been thoroughly amazed by the different styles and flavors you can find now – Asian, Mediterranean, Southwest, BBQ, the list goes on and on. Just always make sure to flip it over and make sure the lettuce looks good.

Taco Sliders – try something new!

I love to create burgers that combine different variations of food on to a bun. And these Taco Sliders are no exception to that creative process. If you have ever had Taco Pizza – you will probably love Taco Sliders.

Taco Sliders

The key to this recipe is the building of the sliders. It’s a process that is simple but needs to be identified with photos I think. So while making the sliders – which were a huge huge hit in my home – I took a lot of photos to try to explain how to make them. So here goes:

Step 1: Start with pull apart dinner rolls – but don’t pull them apart!

Step 2: Slice the rolls in half to make a top and bottom bun.

Step 3: Spread bottom bun layer with refried beans

Step 4: Top the beans with the large rectangle cooked patties

Step 5: Cover with shredded cheese

Step 6: Put in oven for 15 minutes

Step 7: Drizzle with Taco Sauce

Step 8: Sprinkle with shredded lettuce

Step 9: Top with diced tomatoes

Step 10: Spread sour cream on bun tops and sprinkle with scallions

Use a toothpick to secure the top bun to the slider before you cut them apart to make 24 individual sliders.

Taco Sliders

I hope the images help explain the process for this dish. I served it up with an Avocado Ranch salad. I thought that 24 might be too many to make at once but my boys proved me very wrong! This was a super fun twist to Taco Tuesday at my house and I hope you will give it a try!

If you are interested in other burger creations check out my Burger Recipes!

Now let’s get cookin’!

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Taco Sliders

All the yumminess of Tacos – on a bun!
Course Main Course
Cuisine American, Mexican
Keyword burger, burger recipes, hamburger, taco
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 24 Dinner Rolls pull-apart style
  • 2 lb Ground Beef
  • 2 Eggs
  • 3 Garlic Cloves minced
  • 2 15 oz can Refried Beans
  • 4 cups Cheddar Cheese shredded
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 8 oz Sour Cream
  • 1 cup Lettuce shredded
  • 3 Roma Tomatoes diced
  • 2 Scallions chopped
  • ½ cup Taco Sauce

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg. Preheat Grill Pan to medium-high.
  • In a bowl combine, ground beef, eggs, garlic, salt, cumin, and chili powder. Press into 4 large rectangles (each the size of half of one set of dinner rolls – roughly 4 inches by 6 inches). Place them on the grill pan and cook for 5 minutes on each side.
  • In a sauce pan over medium heat, add refried bean and 2 cups of shredded cheese. Stir to combine and cook for 7-8 minutes.
  • Slice each of the 12 piece dinner rolls in half (so that you have a layer of bottom buns and a layer of top buns). Place the bottom bun layer on a baking sheet. Spread with refried beans. Then place 2 cooked slider rectangles. Top with 1 cup of cheese. Repeat with second set of dinner rolls. Place in oven for 15 minutes.
  • Remove from oven and brush each set with Taco Sauce. Then top with shredded lettuce, and tomatoes. Spread sour cream over top bun layer of rolls, sprinkle with scallions and place on top. Place a toothpick in each slider to help hold it together. Using a large knife, cut out each individual slider from the set – you should have 24 total sliders. Serve 3-4 sliders per person.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Creamy Pesto Chicken over Pasta

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Chicken and pasta are a great combination. When you add in a little homemade pesto sauce – you have got a dish fit for a king! Creamy Pesto Chicken came from trying to get the flavors of pesto without it over powering the whole dish. This meal is simple to put together and full of flavor.

Creamy Pesto Chicken

I have played around with pesto for a while now – trying to come up with a good combination for the taste I was after. And I think I finally nailed it – fresh basil and cashews! For some reason the flavor of pine nuts just didn’t fly with my family. Maybe it’s the actual “pine tree” flavor they are detecting? I have found that the cashews give enough oil and nuttiness to the sauce that you the basil really stands out.

Pesto Sauce

I don’t often use Angel Hair pasta because it can be a little temperamental. It has a much smaller window of being done and being mush. You have to watch it a little closer than other types of pasta. But with something as delicate as a pesto chicken, I wanted a more dainty pasta to go with it. Be sure to spoon some of the extra pesto left in the baking dish onto to you pasta – it is so yummy!

This is one of those dishes that takes a few minutes to prep at the beginning and then you just put it in the oven and wait it out. I love those kinds of dishes for weeknights because then you can get something else done while it’s cooking – like fold a load of laundry, help a kiddo with a homework assignment or sit and relax for a few minutes after a long day at work!

Now let’s get cookin’!

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Creamy Pesto Chicken

A simple pesto with cheesy goodness makes this chicken delicious!
Course Main Course
Cuisine American, Italian
Keyword baked chicken, Cheesy Chicken, Chicken, Chicken Dishes, Chicken Recipes, creamy pesto chicken, pesto
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 6 Chicken Breasts
  • 2 cups Mozzarella shredded
  • 12 oz Cream Cheese

For the Pesto

  • 3 cups Basil rough chopped
  • ½ cup Cashews
  • ½ cup Parmesan Cheese grated
  • 2 Garlic Cloves minced
  • cup Avocado Oil

For the Pasta

  • 1 lb Angel Hair Pasta
  • 4 tbsp Butter
  • ½ cup Parmesan Cheese grated
  • 1 tsp Basil dried

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg. Start boiling water for pasta.
  • In a bowl, combine all pesto ingredients except oil, With immersion blender blitz until smooth. Then slowly stream in oil while still blending. Once fully blended, mix in cream cheese.
  • In a 13×9 glass baking dish, lay each chicken breast out. Spread with creamy pesto mixture then top with mozzarella cheese. Place in oven and cook for 30 minutes.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and return to pot. Add butter, cheese and basil. Toss until well coated.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Weekly Meal Planner – Week 12

In our neck of the woods it is starting to cooler and cooler out and getting darker earlier. This always makes me feel like I have less hours in the day for some reason. And it makes stick even closer to my meal planning – one less thing to fret over. I hope you like what I picked out for the weekly meal planner – enjoy a couple of videos my youngest son and I made for them!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Meal Plan!

This Week’s Meal Planner

Meal Planner Week 12 Printable

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

Homemade on a Weeknight Blank Menu Planner

Stuffed Meatball Pasta (get the full recipe here!)

Stuffed Meatball Pasta

Turkey Meatballs with Sundried Tomato Sauce

Turkey Meatballs with Sun-dried Tomato Sauce

Sweet & Spicy Pork Chops

Sweet & Spicy Pork Chops

Greek Nachos (get the full recipe here!)

Salsa Chicken (get the full recipe here!)

Meal Planning 101

There are lots of different methods to Meal Planning. Some people like to plan out a whole month – some people want to repeat their meals over and over again. Some people take it a week at a time – some people just pick 7 dishes for a week and then eat them as they decide that’s what they want. None of these methods are wrong. The only way to go wrong with meal planning…is to not do it!

Bacon Risotto – so yummy!

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Risotto is one of those dishes that people tend to shy away from because they think it’s too difficult. Probably because on all those cooking competition shows it’s always the risotto that sends someone home. In truth risotto is a very technique driven dish – but it’s not actually difficult. This recipe for Bacon Risotto is going to make you flip! A creamy delicious and simple risotto packed with cheese and BACON!

Bacon Risotto

Most of the deterrent to making risotto is the time it takes – because you do have to stand there and stir it basically the whole time it’s cooking. But honestly – the deliciousness that comes out of it makes it all worth it. When I make risotto, I just choose a simple protein – either baked chicken or grilled steak – something that I don’t have to tend to much once I have it cooking. You can also make this as the main dish too – it is pretty hearty!

Bacon Risotto with Steak

Having the right pan is also important for success here! You want a wide shallow pan so that the rice can cook evenly in a relatively thin layer. If it gets too mounded up, you will end up with some over done pieces of rice and some under done pieces.

Now let’s get cookin’!

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Bacon Risotto

A creamy delicious and simple risotto packed with cheese and bacon.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword bacon, Parmesan, risotto, Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Bacon cut in ½-inch pieces
  • 2 tbsp Butter
  • 1 lb Arborio Rice
  • ½ cup White Wine
  • 2 tbsp Lemon Juice
  • 2 Garlic Cloves minced
  • 4 cups Chicken Broth
  • 1 cup Parmesan Cheese shredded
  • ½ cup Heavy Cream
  • 1 tsp Sea Salt
  • 1 tsp Basil
  • 1 tsp Parsley for garnish

Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
  • In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
  • Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth – a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
  • Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

BBQ Chicken Enchiladas – with homemade sauce!

Some flavors just go together so well and BBQ Sauce, Chicken, Cheese and Onions are one of them. My family loves to order BBQ Chicken Pizza, so I decided to try a few different ways to get similar flavors. And I landed on BBQ Chicken Enchiladas and it was a total win!

BBQ Chicken Enchiladas

Making the BBQ Sauce for this dish is so easy you are gonna laugh. You literally just put the ingredients into a pan, whisk it together and let it simmer while the chicken is cooking. But it has such a great flavor – you will want to pin it for later! It goes great on grilled chicken, or to make your own western bacon cheeseburgers. My kids like to use it for their chicken tenders too.

BBQ Chicken Enchiladas

My oldest son – who loves all things bbq sauce and chicken – was a bit skeptical about this dish. Which is why it meant the most that he was the one saying this one is allowed into regular rotation. He did have one critique though – and I’m here for it! – add crispy bacon bits! I will probably cut a half pound of bacon into half inch pieces and then fry them up till crispy. Then I will test out putting it on top with the cheese and onions before baking as well as waiting to sprinkle them on after plating.

Enchiladas are so fun to make and easy too! You really just need a meat, a sauce and some cheese – anything else is just being getting fancy! I have a few different enchilada recipes that my family loves – check them out here – Enchilada Recipes.

Now let’s get cookin’!

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BBQ Chicken Enchiladas

A quick BBQ Sauce with red onions, scallions, chicken and cheese!
Course Main Course
Cuisine American, Mexican
Keyword bbq, bbq chicken, Chicken, Chicken Dishes, enchilada recipes, enchiladas
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 18 Flour Tortillas soft taco size
  • 2 cups Cheddar Cheese shredded
  • 2 lbs Chicken Thighs boneless, skinless
  • 1 qt Chicken Broth
  • ½ Red Onion diced
  • 3 Scallions Chopped

For the Sauce

  • 1 9oz can Tomato Paste
  • ½ cup Vinegar
  • ½ cup Ketchup
  • ½ cup Chicken Broth
  • ¼ cup Bourbon I used Jim Beam
  • ¼ cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Paprika
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg.
  • In a sauce pan over medium heat, combine all the ingredients for the BBQ sauce. Whisk until fully combined and bring to just a bubble. Reduce heat and let simmer until ready to build enchiladas.
  • In another sauce pan over medium-high heat, add chicken and chicken broth. Cook for 20 minutes. Remove chicken and shred it.
  • Start with a thin layer of sauce in the bottom of a 13×9 baking dish. Fill each tortilla with a portion of chicken and a sprinkle of red onions. Line them up in the baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese, remaining red onions and scallions. Place in oven and cook for 15 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS