velveeta — A Southern Fairytale

Enchiladas Verde with Turkey

2:10 PM ByRachelFiled UnderPoultry, Sponsored, Videos

Hey y’all!

Today’s recipe is brought to you by ME as a part of my duties as a VELVEETA Kitchenista!

See ^^^^^ that’s me ^^^ in my snazzy retro-style Velveeta Apron.

Today’s recipe is my Wildcard recipe.

We were allowed to choose a holiday/event and create an original recipe for it. I chose Thanksgiving because I L-O-V-E Thanksgiving Food and I just knew that I could come up with a fabulous recipe using Velveeta.

I decided that it was time to jazz up that leftover Turkey.

FORGET sandwiches and soups made with leftovers — instead, WOW your friends and family with these Enchiladas topped with Velveeta PepperJack Cheese and homemade tomatillo sauce.

Meet PJ:

If your store doesn’t carry PJ, you need to request it. NOW.

Seriously, it is fantastic on these enchiladas, adding a creamy cheesy hint of spice and it also makes for some amazing queso.

This recipe is delicious and so super simple!

You just combine shredded leftover Turkey, with sour cream, onions, cilantro and salt and pepper to make a cool, creamy, delicious enchilada filling. Put it inside a corn tortilla

Roll them up and place them seam down in a 9X13 dish on top of some tomatillo sauce

Top them with our beloved PJ and some more tomatillo sauce and pop them in the oven until hot and bubbly

You can watch the recipe “in action” by clicking the video below.

I had made an amazing video, to go with the recipe, and my Mac ate it, or erased it because I haven’t cleaned anything off my Mac in 2 years. So, please be kind. I re-made the video, and added a voice track and managed not to cough even once, while recording it. Which is a pretty major feat for me, right now. I hope y’all enjoy the quick glimpse at how this was done and trust me, this recipe is going to blow all other leftover turkey recipes out of the water.

Turkey Enchiladas Verde

Prep Time: 15 minutes

Cook Time: 30 minutes

Approximate Time: 45 minutes

Yield: 9X13 pan

Turkey Enchiladas Verde

Delicious Enchiladas Verde made with Turkey.

Ingredients

2 small-medium yellow onions, chopped and divided (1 1/4 C and 3/4 C respectively)
Tomatillo Sauce - Homemade or 28 oz jar of pre-made
1 C fresh cilantro, chopped
4 C shredded leftover Turkey
8 - 10 oz VELVEETA® PepperJack Cheese, thinly sliced (pop this in the freezer for about 10 minutes to make slicing easier)
3/4 C to 1 C sour cream
12 to 14 (5-6 inch) corn tortillas
1/2 C vegetable oil or lard (for frying the tortillas)
2 Tbsp butter, for sauteeing the onions

Instructions

Pre-heat oven to 350°F
Heat 2 Tbsp butter in a medium skillet over medium heat, toss in 1 1/4 C onions and saute' until tender.
Add in tomatillo sauce, cover and simmer about 10 minutes, stirring frequently.
While the tomatillo sauce is simmering; mix the shredded turkey, 3/4 C onions and 1/2 C cilantro in a large bowl and set aside — you can season with salt and pepper, if you like.
Heat the 1/2 C vegetable oil in a skillet (preferable cast iron) and cook each tortilla about 20 seconds per side, or until soft enough to roll. Set on a paper towel to drain
In a 9X13 glass baking dish, spoon 1/2 C of your tomatillo sauce and spread across the dish
Spoon about 1/4 to 1/2 C of the turkey mixture into the center of each tortilla, roll it up and place it seam down in the dish
Once all the tortillas have been filled, rolled and placed in the dish, place the thinly sliced VELVEETA® pepper jack cheese over the filled tortillas and then top with more tomatillo sauce.
Bake for about 30 minutes or until the cheese is bubbling and the turkey mixture is hot
Sprinkle with cilantro and serve with sour cream and sliced avocados (if they’re in season

http://asouthernfairytale.com/2010/11/16/turkey-enchiladas-verde/

Today’s recipe and post is part of my participation in the Velveeta IT! Kitchenistas Program. I have been compensated for my time and talents for participating in the program, however, my recipes, opinions and the like are 100% mine and as always, never for sale. [/donotprint]

TaggedThanksgiving, velveeta 17 Comments

Spring Brunch

11:18 PM ByRachelFiled UnderMain Dishes, Side Dishes

Scalloped Potatoes, Coffee Malts, Berry Lemonade, Macaroni and Cheese and Ham.

All featured, devoured and LOVED at our Spring Brunch last weekend.

(full disclosure: I hosted the Spring Brunch House Party as a part of my Kitchenista fabulousness)

I’m going to show y’all the video and then share the insanely delicious and easy recipes.

Now that you’re rockin’ to the tunes and drooling over the recipes.. I’m going to share a few recipes with you.

As part of my Kitchenista “ista-ness” I got to host a Spring Brunch House Party and had friends over to eat, play, laugh and welcome Spring.

The biggest hit of our Spring Brunch had to be the Scalloped Potatoes. They were kind of ridiculously easy to make and I must admit, that while I’ve always been a bit intimidated by scalloped potatoes… these potatoes were crazy easy to make and only could have been easier if I’d had a mandolin. Still, slicing each potato by hand.. not really that big a deal.

With Easter this weekend and many other spring parties and summer bbq’s coming up.. this is a recipe that you need to bookmark, it’s delicious, simple and crowd pleasing.

Scalloped Potatoes

Recipe: New Look Scalloped Potatoes and Ham

Ingredients

4 1/2 lb red potaotes (9 ish, cut into 1/4 inch thick slices)
16 oz Fat free Sour Cream
3/4 lb (12 oz) Velveeta, cut into 1/2 inch cubes
1/2 lb Oscar Mayer Smoked Ham, chopped
4 green onions
1/4 C Kraft Grated Parmesan Cheese

Instructions

Heat oven to 350
Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or until potatoes are JUST tender.
Remove 3/4 of the potatoes; place in a large bowl. Add sour cream and mash until smooth. Stir in Velveeta, ham and onions. Gently mix in remaining potato slices.
Spoon into a 9X13 baking dish that has been coated with baking spray; top with parmesan.
Bake 30 minutes

Quick Notes

* I used 6 green onions stalks * I used the Kraft 3 Cheese Blend because it’s my favorite

Variations

* I added 2 tsp fresh ground pepper

Microformatting by hRecipe.

I wish that I’d gotten a good picture of this macaroni and cheese. It was silly easy to make and everyone devoured it. I actually caught Nathan eating it cold out of the serving bowl at the end of the day.

I used wheel shaped pasta because when I went shopping I had the 3 yo Monkey with me and that’s what he requested.

Recipe: Easy Macaroni and Cheese

Ingredients

2 cups (8 oz.) elbow macaroni, uncooked
3/4 lb. (12 oz.) Velveeta cheese product, cut up
1/3 cup milk
1/8 tsp. pepper

Instructions

Cook macaroni as directed on package; drain well. Return to pan.
Add remaining ingredients; mix well. Cook on low heat until Velveeta is melted, stirring frequently.

Quick Notes

I added: * 1/4 C Cream Cheese * 1 extra Tbsp pepper * used the whole 16 oz of Velveeta Quite seriously y’all.. this was the EASIEST and most delicious Mac and Cheese I’ve ever made

Variations

* I used the wheel pasta because that’s what the 3 yo wanted when we were at the store.

Microformatting by hRecipe.

The Easter Ham Recipes can be found Here

The Berry Lemonade Recipe can be found Here

This party was hosted as a part of my Kitchenista “istaness” and while my time is compensated, the opinions are entirely my own.

Taggedham, kraft, macaroni and cheese, potatoes, scalloped potatoes, velveeta 21 Comments

Cheesy Spinach and Bacon Dip

10:19 PM ByRachelFiled UnderAppetizers, Sponsored

I teased y’all with this picture in the Mouthwatering Monday post. Well, now that my internet is back and working properly again, I can share the recipe goodness with y’all.

Let’s talk about Velveeta and bacon and green chilies and spinach and tomatoes all melted together to form a mouthwateringly delicious dip that is perfect for football parties, birthday parties or just because.

Why should we talk about this? Well, because it’s awesome and everyone should be eating it and because it just happens to be the recipe that I made for my first Kitchenista Vlog and teased y’all about yesterday.

Since January is both Nathan’s birthday month and a BIG Football month here with Nathan’s favorite team of all time, The Colts, who have been tearin’ up the fields, kickin’ trash and takin’ names… we’ve been doing a lot more casual eating, with what we call “football food”. Lots of finger foods, appetizers and the like, so when my Velveeta recipes came in my e-mail it was a no brainer to choose a hearty dip chock full of bacon and spinach and zesty Ro*Tel tomatoes and green chilies!

This dip was super quick to make and the only alteration that I made to the original Velveeta recipe was to use the Mexican Velveeta because we love us a little it of heat!

Normally in my vlogs I’ll let you watch me cook and you’ll see more of me and my kitchen, this time however, we were in the middle of a little DIY re-working of our kitchen cabinets and EVERYTHING from inside my cabinets and drawers was on my counters; the drawers and doors were in the garage… and my kitchen was a disaster, which I think actually proves just how easy this dip is to make because I was able to make it in the midst of chaos.

Cheesy Spinach and Bacon Dip

click the title to go to the Velveeta site for the original recipe

Cheesy Spinach and Bacon Dip

Ingredients

1 (10 oz) package frozen spinach, thawed and drained
1 lb (16 oz) Mexican Velveeta, cubed
4 oz (1/2 and 8 oz pkg) Philadelphia Cream Cheese, cubed
1 (10 oz) can Ro*Tel Tomatoes and Green Chilies, NOT drained
8 slices, Bacon. Cooked and Crumbled (I might have used 10)

Instructions

Cook the bacon (if you place bacon in a cold skillet and heat from there, your bacon won’t curl up as much), set aside and crumble.
Cube the Velveeta and the cream cheese; open the can of Ro*Tel
Put all the ingredients in a microwave safe bowl and cook for about 2 minutes in the microwave. Stir, cook for another 2 to 3 minutes.

http://asouthernfairytale.com/2010/02/01/cheesy-spinach-and-bacon-dip/

Serve with your favorite chips and veggies

I hope that y’all make this dip and that y’all get a kick out of my Vlog.

Y’all make sure that you visit the Velveeta It! Kitchenistas FB fan page and see what my fellow Kitchenistas are cooking up!!

Now for that transparency/disclosure part of the program: I have partnered with VELVEETA to serve as one of five VELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs. However, my opinions are entirely my own and I have not been paid to publish positive comments.