Type what you have

Ingredients

• ✓ half-and-half
• chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ half-and-half
• chicken stock
• water
• chicken broth
• leek soup mix
• carrot
• celery
• chicken
• long grain rice
• wild rice
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers

Ingredients

• ✓ half-and-half
• butter
• chicken breast
• onion
• carrot
• garlic
• chicken broth
• cheese tortellini
• chicken broth
• flour
• spinach
• thyme
• garlic salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ half-and-half
• spaghetti
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper
• olive oil
• green bell pepper
• red bell pepper
• parsley
• jarlsberg cheese
• pecan
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
2. 2 Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

By michellej

Ingredients

• ✓ half-and-half
• butter
• mushroom
• shallot
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ half-and-half
• pumpkin puree
• chicken broth
• curry powder
• nutmeg
• salt
• black pepper
• sour cream
• chive

Instructions

1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Ingredients

• ✓ half-and-half
• wild rice
• curry powder
• marjoram
• thyme
• black pepper
• onion powder
• garlic powder
• bay leaf
• garlic
• carrot
• celery
• celery
• onion
• chicken bouillon
• water
• turkey leg

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ half-and-half
• margarine
• onion
• worcestershire sauce
• garlic
• light beer
• chicken broth
• cornstarch
• water
• cheddar cheese

Instructions

1. 1 Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
2. 2 Stir together cornstarch and water in a small bowl until smooth. Set aside.
3. 3 Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.

By Debbie Rowe

Ingredients

• ✓ half-and-half
• elbow macaroni
• tomato
• butter
• flour
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ half-and-half
• butter
• onion
• celery
• all-purpose flour
• water
• beef bouillon
• swiss cheese
• corned beef
• sauerkraut
• rye bread

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
3. 3 Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

By MARBALET

Ingredients

• ✓ half-and-half
• bacon
• leek
• pie crust
• egg
• cheddar cheese
• mozzarella cheese
• all-purpose flour
• tomato
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
4. 4 Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
5. 5 Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

By Melissa

Ingredients

• ✓ half-and-half
• bacon
• onion
• mashed potato
• chicken broth
• whole kernel corn
• garlic and herb seasoning blend
• green hot pepper sauce
• paprika
• worcestershire sauce
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C

Ingredients

• ✓ half-and-half
• water
• potato
• green onion
• green bean
• carrot
• butter
• salt
• black pepper
• green pea
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ half-and-half
• butter
• mushroom
• onion
• celery
• carrot
• chicken broth
• salt
• cayenne pepper
• white wine
• lobster meat

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
2. 2 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
3. 3 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
4. 4 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
5. 5 Serve hot and enjoy!

By LAURA_G123

Ingredients

• ✓ half-and-half
• turkey carcass
• butter
• onion
• celery
• carrot
• all-purpose flour
• fettuccine
• stuffing
• salt
• chicken bouillon granules
• black pepper
• poultry seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

Ingredients

• ✓ half-and-half
• bacon
• butter
• celery
• onion
• all-purpose flour
• chicken broth
• potato
• asparagus
• salt
• black pepper
• mushroom

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon bacon drippings in a small bowl. Set aside the skillet.
2. 2 Melt butter with drippings in a large saucepan over medium heat.
3. 3 Cook and stir celery and onion in hot butter-drippings until onion is translucent, about 4 minutes. Whisk in flour and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and asparagus, reserving asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer soup for 20 minutes.
4. 4 Pour soup into a blender, filling the pitcher no more than halfway. Holding down the lid of the blender with a folded kitchen towel, start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée soup right in the cooking pot.
5. 5 Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms release their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
6. 6 Stir mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until thoroughly heated.
7. 7 Portion soup into bowls and garnish with crumbled bacon.

By Kristy

Ingredients

• ✓ half-and-half
• olive oil
• onion
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ half-and-half
• olive oil
• onion
• celery
• garlic
• all-purpose flour
• vegetable broth
• wild rice
• carrot
• almond
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. 2 Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

By chel79

Ingredients

• ✓ half-and-half
• butter
• onion
• garlic
• worcestershire sauce
• light beer
• chicken broth
• mustard
• cheddar cheese
• flour
• cornstarch
• water
• salt
• pepper

Instructions

1. 1 Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
2. 2 Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
3. 3 Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

By Sarah

Ingredients

• ✓ half-and-half
• cooking spray
• butter
• celery
• onion
• paprika
• seafood seasoning
• thyme
• kosher salt
• white pepper
• rice flour
• seafood stock
• heavy cream
• milk
• crabmeat

Instructions

1. 1 Spray a stockpot with cooking spray.
2. 2 Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
3. 3 Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

By Tammye S Green

Ingredients

• ✓ half-and-half
• butter
• bacon grease
• carrot
• onion
• salt
• black pepper
• thyme
• chicken stock
• sweet potato
• ginger
• orange juice
• brown sugar
• red pepper flakes
• cinnamon

Instructions

1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Ingredients

• ✓ half-and-half
• butternut squash
• butter
• onion
• leek
• garlic
• chicken broth
• russet potato
• cayenne pepper
• allspice
• nutmeg
• ginger
• salt
• pepper
• sherry wine
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Ingredients

• ✓ half-and-half
• butter
• onion
• celery
• garlic
• potato
• parsley
• chicken broth
• cauliflower
• thyme
• milk
• sour cream
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
2. 2 Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
3. 3 Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

By CindiU

Ingredients

• ✓ half-and-half
• pastry shell
• egg
• salt
• black pepper
• monterey jack cheese
• corn
• bacon
• green chile pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ half-and-half
• garlic
• onion
• margarine
• all-purpose flour
• chicken broth
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• fajita seasoning
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ half-and-half
• honey
• lime juice
• chili powder
• garlic
• chicken
• green enchilada sauce
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• ham
• green onion
• green bell pepper
• cheddar cheese
• flour tortilla
• egg
• milk
• flour
• garlic powder
• hot pepper sauce

Instructions

1. 1 Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
2. 2 In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

By dblunck

Ingredients

• ✓ half-and-half
• butter
• onion
• crabmeat
• shrimp
• colby cheese
• flour tortilla
• sour cream
• butter
• parsley
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ half-and-half
• ground beef
• red onion
• garlic
• taco seasoning
• tomato
• green chile
• processed cheese food
• cream cheese
• gouda cheese
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
3. 3 Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
4. 4 Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
5. 5 Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
6. 6 Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

By CookingWithShelia

Ingredients

• ✓ half-and-half
• butter
• chicken breast
• poblano pepper
• jalapeno pepper
• garlic
• lime
• all-purpose flour
• cilantro
• mushroom
• sour cream
• corn tortilla
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.
3. 3 Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
5. 5 Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas.
6. 6 Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
7. 7 Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By TYGERCOOKS