FABULOUS Baked Chicken Chimichangas


I have had this recipe on my “to try” list for months now.  I have no idea why I didn’t try it sooner, but once I did try it, I quickly realized that we have been missing out!  My husband deemed it a “keeper” and my son, who is 6, stroked my ego quite a bit!  He told me that I should entered a cooking contest, and that if I did and I made these, I would win for sure!  The inspiration for this recipe came from Six Sisters Cafe although I changed it up quite a bit to make it easier!  I’m all about simplicity when it comes to cooking!

See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest

Baked Chicken Chimichangas


FABULOUS Baked Chicken Chimichangas
Prep time: 
Cook time: 
Total time: 

Serves: 6-8

Yummy, easy to make chicken chimichangas
  • 3-4 frozen chicken breasts
  • 1 can green enchilada sauce (10 oz)
  • 1 package cream cheese (8 oz)
  • Taco seasoning (1/2 package)
  • 1 package flour tortillas (10 inch)
  • 2 cups Herdez salsa verde (any salsa verde should work)
  • 1 can cream of chicken soup (I used the 99% fat free version)
  • 8 ounces sharp cheddar cheese, shredded
  • sour cream (Optional – for topping)

  1. Place the chicken breasts at the bottom of the slow cooker and pour the green enchilada sauce over the top. I use frozen chicken breasts. Cook for 3-4 hours on high or 6-8 hours on low.
  2. Shred the chicken breasts and add in the cream cheese (I cut mine into chunks to help it melt faster) and the taco seasoning. Mix together and cook on low for 30-40 minutes (Until the cream cheese is melted).
  3. Preheat the oven to 350 degrees and spray a 9X13 baking pan with non-stick spray. You can also use a cookie sheet, which is probably what I will do next time.
  4. Fill each tortilla with the chicken mixture. Top with shredded cheese. Then, roll the tortilla into a rectangular packet and place it in the baking pan. Brush olive oil over the top and bake for 15-20 minutes on each side. (Once they are brown and crispy on top, turn them)
  5. While they are baking, mix the Herdez salsa and the cream of chicken soup on the stovetop.
  6. To serve, place the chimichanga on a plate, top with the sauce, some shredded cheese, and sour cream if you like!



Mini Quiche Cups

mini-quiche-cupsThe inspiration for this recipe came from a Spinach Quiche Cups recipe I found on Pinterest.  I LOVE spinach, but I didn’t think my kids would go for this recipe if I included spinach, so I adapted it and included some of their favorites.  My kids love to help out in the kitchen, so I’m always looking for recipes they can help with and this one is perfect!


See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest


Mini Quiche Cups
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 8-10

Mini quiche cups stuffed with your favorites. Perfect for kids who like to help in the kitchen!
  • Olive oil
  • 4 eggs
  • Fresh spinach (if you choose)
  • Other toppings of choice (we used mushrooms, ham, and sausage)
  • 1 cup shredded cheese of choice (we used Swiss cheese)
  • 2 T heavy cream or half and half (we used half and half)
  • salt, pepper, garlic powder, and onion powder (to taste)

  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil in a skillet and saute mushrooms. (if you choose to use them)
  3. While the mushrooms are cooking, whisk the eggs.
  4. Stir in the cream, cheese, and toppings and mix well.
  5. Spray a muffin tin and divide the egg mixture evenly among cups. We used a spoon for this.
  6. Bake for 23-28 minutes. You may want to check on them around 20 minutes if this is your first time cooking them. I cooked mine for 23 and they were a bit overdone.

See more of my recipe posts here–> Recipes

Pizza Quesadillas Recipe


If your kids have been bombarding you with the “What’s for Lunch” question and you’re tired of sandwiches or the same old thing over and over again, here’s a fun lunch idea and the best part is that your kids can help prepare it!  My kids LOVED these!

See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest


Pizza Quesadillas
Serves: 1

A fun lunch idea for kids! They can even help prepare it!
  • 2 tortillas per quesadilla (we used whole wheat tortillas)
  • Toppings of choice (we used pepperoni and sausage)
  • Shredded mozzarella cheese
  • Pizza sauce (for dipping)

  1. Spray your frying pan with Pam cooking spray.
  2. Place a tortilla in the frying pan.
  3. Spread toppings of choice on the tortilla and then sprinkle choose over the top (NOTE: You may want to add pizza sauce on the tortilla before the toppings or you can just use it as a dipping sauce when you’re eating)
  4. Place the 2nd tortilla on top.
  5. Cook for 3-5 minutes until the cheese starts to melt and the bottom tortilla is brown. Flip and cook for another 3-5 minutes until the other side is brown.
  6. Cool, cut into quarters with a pizza cutter and serve!



Recipe Review: Bourbon Chicken!


I used to make this recipe for our family pretty often, but it had been awhile and I ran across it searching through old menu plan posts.  It was a hit with everyone except my five year old, who honestly won’t eat much these days.  I love it because it’s relatively easy to prepare, too!

5.0 from 2 reviews

Recipe Review: Bourbon Chicken!
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 1½-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
  • 1-2 T olive oil
  • 1 garlic clove, crushed
  • ¼ tsp ginger
  • ¾ tsp crushed red pepper flakes
  • ¼ c. apple juice (I have substituted pineapple juice and we actually prefer it this way!)
  • ⅓ c. light brown sugar
  • 2 T ketchup
  • 1 tsp cider vinegar
  • 1 tsp balsamic vinegar
  • ½ c. water
  • ⅓ c. soy sauce

  1. Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
  2. Add remaining ingredients to create sauce, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. I always add cornstarch and water at the end to thicken.
  3. Serve over hot rice.

Since it had been awhile since I had made this, I followed the recipe exactly and used the apple juice. I felt like the combination of cider vinegar and the apple juice was overkill and I remembered that in the past, I have used pineapple juice and we have liked it a lot more because it has been tangy! You can also use orange juice if you have some on hand! I also recommend doubling the ingredients for the sauce because it’s SO yummy and you want to have plenty of it!

Looking for more recipe ideas? Make sure you check out my Menu Planning Monday posts here–> Menu Planning Monday

Creamy Chicken Enchiladas Recipe

creamy-chicken-enchiladasI was born and raised in a border town in Texas and as a result I LOVE, LOVE, LOVE Mexican food and enchiladas are right there at the top of my list!  This Creamy Chicken Enchiladas Recipe is one that I came up with when I was in college and I’ve tweaked a few times through the years.  It’s my go to recipe if I need to take a meal to a potluck or other gathering and I also joke that it’s the real reason my husband fell in love with me!  It’s easy to make and kid friendly!  My family loves it!

See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest

Creamy Chicken Enchiladas Recipe
Prep time: 
Cook time: 
Total time: 

Serves: 6

Easy and kid friendly chicken enchiladas recipe
  • 1 can cream of chicken soup (I use the 98% Fat Free kind)
  • 1 can cream of mushroom soup (I use the 98% Fat Free kind)
  • 2 cans green enchilada sauce (the small cans or 1 big can)
  • 1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
  • 2-3 chicken breasts, shredded
  • 8 oz cheese, shredded
  • 1 dozen flour tortillas (you could use corn also)

  1. I usually put my chicken breasts in a slow cooker with another can of green sauce and cook it on low for 6-8 hours. It makes them easy to shred and gives them extra flavor. If you do this, you will need 3 cans of enchilada sauce instead of 2.
  2. Preheat the oven to 350 degrees.
  3. Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream.
  4. Continue stirring occasionally until the sauce is well mixed and starts to thin out.
  5. Place a layer of the sauce along the bottom of a 9X13 baking dish.
  6. Fill each tortilla with the shredded chicken, a spoonful of sauce, and cheese. Roll and place in the baking dish.
  7. When you have filled all of the tortillas (this should make 1 dozen), pour the remaining sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.