Author: Entertaining the RV Life

Easy 30-Minute Creamy Garlic Salmon 

Easy 30-Minute Creamy Garlic Salmon 

Do you need a quick and delicious idea for dinner tonight? With this recipe for salmon with creamy garlic sauce, you will have a healthy dinner on the table in a flash. Salmon filets that are perfectly seasoned, pan-seared until they are juicy and melt 

Saltgrass Macaroni and Cheese Recipe

Saltgrass Macaroni and Cheese Recipe

As a full-time RVer, I understand the challenges and joys of cooking in an RV kitchen. I also know that everyone loves a good mac and cheese! That’s why I was excited to share this delicious Saltgrass Macaroni and Cheese recipe. It’s easy and doesn’t 

One Pot Zuppa Toscana | Made in the Instant Pot

One Pot Zuppa Toscana | Made in the Instant Pot

Are you looking for a hearty and delicious meal that’s easy to prepare in your RV kitchen? Look no further than this one-pot Zuppa Toscana recipe! This creamy Italian soup is packed with flavor and nutrients, making it the perfect comfort food for those chilly RV evenings. This is my favorite soup to eat while cozied up next to an outdoor campfire or curled up on the sofa with a good book.

What is Zuppa Toscana?

Zuppa Toscana is a traditional Italian soup originating from the Tuscany region. It’s a rustic dish featuring Italian sausage, potatoes, kale, and a rich creamy broth infused with garlic and herbs. The soup’s creamy texture comes from the addition of heavy cream, creating a comforting and satisfying meal.

Why Make Zuppa Toscana in a Pressure Cooker?

Multi-functional pressure cookers have become a staple in many RV kitchens. I personally have the Ninja Foodi 11-1 and love it, but there are many other brands like the Instant Pot that will definitely work as well. This versatile appliance allows you to cook delicious and nutritious meals quickly and easily. Making Zuppa Toscana in an Instant Pot streamlines the process, reducing cooking time and simplifying cleanup.

Let’s Gather Up The Ingredients

Ingredients for One Pot Zuppa Toscana

This recipe serves 4-6 people and requires minimal preparation. 

  • Bacon– diced. I prefer to use thick-cut bacon for this recipe, but any bacon you have on hand will provide the same smokey flavor.

  • Italian sausage links– casings removed

  • Fresh garlic– minced

  • Onion– white or yellow onion, diced

  • Russet potatoes– diced

  • Fresh kale– stems removed and leaves chopped

  • Heavy whipping cream

  • Salt and black pepper– to taste

  • Red pepper flakes– for a touch of spice (optional)

  • Parmesan cheese– for garnish

Now Let’s Get Cooking

Slice the bacon.

Slice bacon

Peel and dice potatoes. Soak them in cool water until you are ready to use. This will keep them from turning brown and pull out some of the starch.

Dice onion and garlic.

Set Ninja Foodi to saute/sear mode. Saute bacon until browned. Use a slotted spoon to transfer to a paper towel lined plate and set aside. Reserve the bacon grease for sauteeing the vegetables.

Saute the crumbled sausage for 5-6 minutes or until browned.

Now add the onions. Saute the onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.

Drain the potatoes and then add them to the Ninja Foodi along with the chicken broth; season with salt and pepper, to taste.

You can make the chicken broth by adding 8 teaspoons of Knorr Granulated Chicken Flavor Bouillon, mixed with 8 cups of water.

Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Garnish with reserved crumbled bacon and parmesan cheese. Serve immediately.

Finished zuppa toscana

Tips and Variations:

  • For a spicier soup, add a pinch of red pepper flakes.

  • If you don’t have kale, you can substitute spinach.

  • You can use half and half instead of heavy cream if you want to lighten it up a bit.

  • You can use spicy sausage or mild sausage in this recipe.

  • Turkey sausage could be used instead of pork. 

  • Make it vegetarian by omitting the sausage altogether, adding a can of cannellini beans and replacing the chicken broth with vegetable broth.

Tips for success: Always use a wooden spoon when cooking in your Ninja Foodi so that you don’t scratch the inner liner. 

FAQ (Frequently Asked Questions)

Q: Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

Q: Can I freeze this soup?

Yes, you can freeze leftover soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What type of Italian sausage should I use?

Mild Italian sausage is the traditional choice for Zuppa Toscana, but you can also use sweet or spicy Italian sausage.

Q: Can I use another type of potato?

Yes, you can use any type of potato in this soup. Russet potatoes are the traditional choice, but you can also use Yukon Gold or red potatoes.

finished One Pot Zuppa Toscana

How to serve

This one-pot Italian sausage and potato soup is really a meal all on its own, but you could always serve it with a simple side salad and of course, a loaf of crusty bread is a MUST for serving with this delicious soup. 

This one-pot Zuppa Toscana recipe is sure to become a favorite in your RV kitchen. It’s a delicious, hearty, and easy-to-make meal that’s perfect for a cozy evening. With its creamy texture, rich flavors, and nutritious ingredients, this soup is sure to warm you up and fill your belly.

So, gather your ingredients, fire up your pressure cooker, and get ready to enjoy a taste of Italy in your RV kitchen!

More recipes I think you will enjoy

If you decide to make this One Pot Zuppa Toscana, or any of our other recipes please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

This post may contain affiliate links. Read my full disclosure policy.

Learn how to get Amazon deliveries straight to your RV.

finished One Pot Zuppa Toscana

One Pot Zuppa Toscana | Made in the Instant Pot

One Pot Zuppa Toscana is a hearty and flavorful soup made with Italian sausage, potatoes, kale, and heavy cream. This Instant Pot version of the classic soup is quick and easy to make, and it's perfect for a cold winter night.
5 from 11 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine Italian
Servings 4 servings
Calories 833 kcal

Equipment

  • 1 Pressure Cooker I use the Ninja Foodi

Ingredients
  

  • 1 pound Italian Sausage, casings removed
  • 4 tablespoons butter
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 8 teaspoons Knorr Granulated Chicken Flavor Bouillon, mixed with 8 cups of water or 8 cups chicken broth
  • 2 russett potatoes, cut into 1 inch peices
  • 3 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes, optional
  • 2 cups heavy cream
  • 4 cups chopped kale
  • 3 slices thick cut bacon
  • freshly grated parmesan, for topping

Instructions
 

  • Set Ninja Foodi to saute/sear mode. Saute bacon until browned. Use a slotted spoon to transfer to a plate and set aside. Reserve the bacon grease for sauteeing the vegetables.
  • Saute the crumbled sausage for 5-6 minutes or until browned.
  • Now add the onions. Saute the onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
  • Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  • Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  • Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  • Garnish with reserved crumbled bacon and parmesan cheese. Serve immediately.

Notes

Calorie Disclaimer:
The nutritional information provided on is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Instant Pot, One-pot, Soup, Zuppa toscana
The Best Buffalo Chicken Meatballs Recipe

The Best Buffalo Chicken Meatballs Recipe

Juicy, flavorful meatballs packed with tons of Buffalo Wing Flavor- they can be served as a game day appetizer or as a hearty main course with a side of rice or vegetables. No matter how you serve them, this Buffalo Chicken Meatballs recipe is sure 

Arugula Salad with Roasted Beets and Prosciutto

Arugula Salad with Roasted Beets and Prosciutto

Do you want to take your salad game up a notch? This Arugula Salad with Roasted Beets and Prosciutto will have you and your guests feeling like they just dined at the nicest restaurant in town! My co-worker recently had a birthday. She told us 

Easy roasted beets with goat cheese recipe

Easy roasted beets with goat cheese recipe

Easy Roasted Beets with Goat Cheese is a delicious and healthy side dish that can be enjoyed at your dinner table any time of year. They are also incredibly easy to make!

This simple recipe requires just a few ingredients and about an hour of your time. The combination of creamy goat cheese and earthy beets not only captivates your taste buds with its sweet and earthy notes but also adds a touch of vibrant color to your plate.

Cut beets in a baking dish with crumbled goat cheese and chives

I am a huge beet fan! They are my favorite roasted vegetable.

Unfortunately, no one else in my household agrees with me so I don’t make them very often. But when I do… I make a big batch so that I can eat them in multiple ways.

I love warm beets straight out of the oven with butter and sea salt. I could eat them as a meal all on their own, but they are equally as delicious cold.

My Arugula Salad with Roasted Beets and Prosciutto is a great example. It has a tangy Dijon mustard dressing and sometimes I add thinly sliced red onion to add a slightly sharp flavor. It is truly one of my favorite salad recipes.

Why should you Roast Beets? 

  • Enhanced Flavor: Roasting beets intensifies their natural sweetness and enhances their earthy flavors. The heat caramelizes the sugars in the beets, creating a delicious, slightly crispy outer layer and a tender, sweet interior.

  • Improved Texture: Roasting beets results in a pleasant contrast of textures. The outer layer becomes slightly crispy, while the inside remains tender and succulent. 

  • Ease of Preparation: Roasting beets is a simple and straightforward process. It requires minimal effort, and you can roast a batch of beets with little supervision while attending to other tasks.

  • Versatility: Roasted beets are incredibly versatile. They can be served as a side dish, used in salads, blended into soups, or incorporated into a variety of other recipes. Their sweet and earthy flavor pairs well with a wide range of ingredients.

  • Nutrient Retention: Roasting beets helps preserve their nutritional value. Unlike boiling, which can leach some nutrients into the cooking water, roasting beets helps retain their vitamins, minerals, and antioxidants.

  • Easy to Peel: After roasting, the beet skins become easier to peel. You can simply rub the skin off with a paper towel or your fingers, which is much simpler than peeling raw beets.

  • Beautiful Presentation: Roasted beets are visually appealing. The vibrant colors of different beet varieties add an attractive and colorful element to your dishes, making them visually enticing as well as delicious.

I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

Let’s gather up the ingredients

Whole beets in a clear bowl on a table with goat cheese pepper salt and olive oil
  • 4 whole beets, scrubbed and trimmed- you can use red beets or golden beets

  • 1 tablespoon good olive oil

  • Sea Salt 

  • Black pepper 

  • 2 ounces of crumbled goat cheese

  • Optional: fresh herbs, such as chives 

Now let’s get cooking

How to roast beets:

Preheat and Prepare: Preheat your oven to 400°F (200°C). While it’s heating up, wash the beets thoroughly, and trim off the tops and roots.

whole beets in a clear bowl

Rub the beets with olive oil and place them in an oven-safe dish with a lid:  If you don’t have this type of dish, you also can wrap each one individually in aluminum foil and then place the beets on a rimmed baking sheet. 

whole beets in a baking dish drizzled with olive oil and sprinkled with salt and pepper

Roasting: Roast in the preheated oven for 45-60 minutes or until the beets are fork-tender. Cooking time may vary depending on the size of the beets, so check them periodically.

roasted whole beets in a baking dish

Cool and Peel: Once the beets are tender, remove them from the oven and allow them to cool for about 10-15 minutes. This makes it easier to peel the beets. After cooling, the skin should easily slide off with a gentle rub using a paper towel.

Slice and Arrange: Slice the peeled beets into rounds or wedges, depending on your preference. Arrange them on a serving platter or individual plates.

Assemble: Crumble the creamy goat cheese over the warm roasted beets. The slight warmth of the beets will soften the cheese, enhancing the creamy texture.

Drizzle and Garnish: Drizzle extra-virgin olive over the beets and goat cheese. Add a handful of fresh chives for a  burst of flavor and color.

Cut beets in a baking dish with crumbled goat cheese and chives

Shortcut method

If you don’t have an hour and you want a quick way to make this roasted beets with goat cheese recipe, Use your Ninja Foodi Air Fryer

  • Start by preheating your air fryer to 400˚F for 5 minutes.
  • In this instance, I do recommend peeling and cutting the beets. 
  • While the air fryer is preheating, cut the tops and root ends off of the beets. Use a sharp knife or vegetable peeler to peel the skin off.
  • Depending on the size of the beets, you’ll want to cut each one in halves, quarters, or eighths. Try to cut the pieces the same size so that they will roast evenly.
  • Add beets to a large bowl and drizzle with olive oil. Stir to coat. Sprinkle with Kosher salt and fresh cracked black pepper. 
  • Brush olive oil on the air fryer basket. Add the beets and spread them out into a single layer.
  • Cook at 380˚F for 15 minutes, shaking after 8 minutes. Larger beets may need more cook time. Cook the beets until they can easily be pierced with the tip of a knife. 

Tips for Success

  • When making dishes that require very few ingredients, the quality of those ingredients is super important.  Be sure to use fresh beets, high-quality goat cheese, and Extra-Virgin Olive Oil. If you can find a Farmer’s Market near where you are traveling make the trip. Our favorite olive oil is California Ranch Global Blend
  • Can be served warm, room temp, or cold. These beets are fantastic right after roasting when they’re still warm. The goat cheese crumbles soften slightly when they hit the warm beets…Heaven! But they can also be made in advance and served at room temperature or cold in a salad with fresh arugula and toasted pecans. 
  • Even size. Make sure the beets are relatively the same size so that they roast evenly

Variations

  • Use a colorful variety of beets to make a beautiful roasted beet salad.

  • Drizzle with balsamic vinegar for a tangy and slightly sweet flavor.

  • Garnish with fresh basil leaves, feta cheese, and pine nuts instead of goat cheese and chives.

  • Serve the roasted beets on a bed of arugula to make an impressive salad with a peppery bite.

Frequently asked questions

CAN YOU FREEZE Roasted BEETS?

  • Yes! Hardy root vegetables are a great candidate for the freezer. When properly prepared, frozen beets can be stored in the freezer for 9-12 months. It’s nice to cook beets in big batches. Use what you need and freeze the rest.  

DO YOU HAVE TO COOK BEETS BEFORE FREEZING THEM?

  • I do recommend precooking beets before freezing them. This helps them to retain vitamins and nutrients and also preserves the color. Unblanched beets will be mealy and grainy when defrosted or cooked.

Full post for how to freeze roasted beets coming soon.

Seve this dreamy side dish next to a Juicy steak or alongside tender Roasted chicken. These roasted beets with goat cheese will elevate your meal no matter how you serve them.

If you decide to make these roasted beets or any of my other recipes, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

This post may contain affiliate links. Read my full disclosure policy.

Learn how to get Amazon deliveries straight to your RV.

Roasted beets with goat cheese and chives

Easy roasted beets with goat cheese

The combination of creamy goat cheese and earthy beets not only captivates your taste buds with its sweet and earthy notes but also adds a touch of vibrant color to your plate.
5 from 11 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish, Vegetarian
Cuisine American
Servings 4 servings
Calories 110 kcal

Equipment

  • Oven or Air Fryer

Ingredients
  

  • 4 beets
  • olive oil
  • Kosher salt
  • black pepper
  • 2 ounces goat cheese

Instructions
 

  • Preheat oven to 425℉
  • Wash and trim the greens off of the beets.
  • Rub them with olive oil and then place them in an oven-proof baking dish that has a lid. Season with salt and pepper. You could also wrap them individually in aluminum foil and place them on a baking sheet or directly on the oven grates.
  • Roast the beets for 45 minutes to an hour depending on the size. They are done when they can be pierced with a fork. After the 45 minute point, check every 10 minutes until tender.
  • Remove them from the oven and allow them to cool slightly before peeling. The skin should peel off easily using a paper towel.
  • Serve immediately or refrigerate the whole beets until you are ready to serve.
  • To serve, slice or cube the beets. Arrange them in a dish. Drizzle the top with extra virgin olive oil and then sprinkle with goat cheese crumbles and chives.

Notes

Calorie Disclaimer:
The nutritional information provided on is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Goat Cheese, Roasted beets
Easy Pumpkin Bread Recipe | Made with Spice Cake Mix

Easy Pumpkin Bread Recipe | Made with Spice Cake Mix

Who doesn’t love Pumpkin bread? It’s a classic fall season treat that pleases both kids and adults. It’s delicious and easy to make. And if you’re short on time, this Pumpkin Bread Recipe with Spice cake mix will make your life even easier.  This is one of 

Crispy Chicken Thighs and Potatoes | Made in your Air Fryer

Crispy Chicken Thighs and Potatoes | Made in your Air Fryer

Air fryers are the perfect accessory for RV kitchens, especially in the summer months when your air conditioning unit is struggling to keep up. We are here in Texas, and the heat index was 113 today! Definitely NOT a day that I want to turn on the 

White Chicken Enchiladas | Made with Leftover Chicken

White Chicken Enchiladas | Made with Leftover Chicken

This one is for my oldest kiddo! Since he moved out on his own, he makes me dinner one night a week.  Last week he went onto my blog to find the recipe for my homemade enchiladas and it wasn’t there. He was shocked! So, I had to stop everything I was doing and add this TODAY! My kids are the reason I started this whole thing so, I have to give the people what they want. This recipe for White Chicken Enchiladas | Made with Leftover Chicken is clearly one of MY kid’s favorite recipes and I’m sure your family will love it too!

Let’s just start by saying that any time you can cook chicken and use it in multiple recipes is a WIN! 

This is one of my top go-to recipes when we want Mexican food for dinner. These flavorful, saucy bundles of joy are a crowd-pleaser and a great way to use up leftover chicken. If you’re looking for a quick and easy dinner idea that’s both delicious and satisfying, these white chicken enchiladas are the answer. 

The Magic of Leftover Chicken

One of the best things about making chicken enchiladas is that they’re incredibly versatile. You can use Roasted Chicken Breasts, rotisserie chicken, or, as we’re discussing today, leftover chicken.

Leftover chicken is a fantastic ingredient because it’s already cooked and seasoned, which saves you time and effort in the kitchen. Plus, it’s the perfect way to reduce food waste, turning yesterday’s meal into today’s dinner.

Why you’ll love these White Chicken Enchiladas?

White chicken enchiladas are a delicious twist on the classic recipe. They’re known for their creamy, cheesy sauce that coats the tender chicken and tortillas, resulting in a rich and satisfying flavor.

The creaminess of the white sauce complements the earthy flavors of the chicken, creating a perfect harmony of texture and flavors.

I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

Let’s Gather Up the Ingredients

Ingredients for white chicken enchiladas with leftover chicken
  • Chicken– you need 2-3 cups of leftover shredded chicken. Leftover rotisserie chicken is a great option!

  • Butter– I love the richness butter imparts, but you could use olive oil instead

  • Green onions– scallions are the perfect texture for this dish, but any onion will do. You could use white or red onion if that’s what you have on hand.

  • Garlic– I like to use fresh garlic, but you could use garlic powder instead

  • Diced green chiles

  • Cream of mushroom soup– substitute with cream of chicken soup if you prefer

  • Milk 

  • Sour cream

  • Salt and black pepper 

  • Shredded cheese– I like the flavor of sharp cheddar cheese in this recipe but use your favorite

  • Flour tortillas– fajita size

  • Fresh chopped cilantro– If you don’t like the flavor of cilantro, feel free to leave it out

  • Optional toppings– You can top your finished dish with whatever you like. Some good options are avocado slices, Pico de Gallo, or homemade Guacamole.

The Simplicity of the Recipe for Chicken Enchiladas 

One of the key attractions of leftover chicken enchiladas is their simplicity. The simple ingredients are easy to find at any grocery store, and the preparation is straightforward. You can put together a satisfying meal without spending hours in the kitchen. 

Shred or dice the chicken

If you’re using leftover chicken, shred or dice it into bite-sized pieces.

Prepare the Filling

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced green onions (or whichever kind of onion you are using) and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.

Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and sour cream. Stir until combined—season with salt and pepper to taste.

Make the white enchilada sauce

Remove 1 cup of the mixture to a medium-sized bowl or glass measuring cup. Add the milk and stir to combine.

Spray the bottom of a 9×13 baking dish with cooking spray. Pour in about half a cup of the enchilada sauce (or enough to coat the bottom of the dish).

To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar cheese. Stir to combine. If you are going to use fresh cilantro, add that in now.

Roll the Tortillas

Spoon about 1/4 cup of the filling onto the tortillas. Roll, and place seam side down in the prepared baking dish.

Pour and Bake

Pour the remaining enchilada sauce over the rolled enchiladas and then sprinkle with the rest of the cheese. Now, cover the dish with foil and place in the preheated oven.

Bake at 350 degrees for 15-20 minutes.

After the time is up, uncover and place them back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes

Serve and Enjoy

 Remove the enchiladas from the oven and let them rest for about 10 minutes before serving.

Finished white chicken enchiladas being taken out of the pan with a spatula

Variations

Leftover chicken enchiladas recipes are great to play around with. Mix it up and experiment until you find the perfect combination for your family.

  • If you don’t feel like rolling the enchiladas, layer the tortillas and the filling in your pan and turn this into a chicken enchilada casserole.

  • Use store-bought green enchilada sauce or red enchilada sauce instead of making your own.

  • You could even add black beans to the filling.

The options are endless!

 Frequently Asked Questions

1. Can I use different types of cheese in white chicken enchiladas?

Absolutely! White chicken enchiladas are versatile, and you can experiment with different cheeses. Common choices include Monterey Jack cheese, cheddar, or a Mexican cheese blend.

2. How can I make white chicken enchiladas spicier?

If you like a bit of heat, you can add ingredients like jalapeños or hot sauce to the filling. Adjust the level of spiciness to suit your taste.

3. Can I use corn tortillas instead of flour tortillas?

While flour tortillas are more traditional for this recipe, you can use corn tortillas if that’s what you have on hand. They will result in a slightly different texture, but the taste will still be delicious.

5. Can I prepare white chicken enchiladas in advance?

Yes, you can assemble the enchiladas in advance and refrigerate them. It’s a great option for meal prep or hosting guests.

Tips for success: If you are going to make them in advance, store the sauce separately in an airtight container, and don’t top the enchiladas with it until you are ready to bake them. This will keep them from getting soggy.

4. What are some good side dishes for these creamy chicken enchiladas?

Chicken enchiladas go well with a variety of sides, such as Mexican rice, Cilantro lime rice, refried beans, or pinto beans. Guacamole and salsa are also great options for a touch of freshness and tanginess.

White chicken enchiladas are a fantastic way to enjoy a comforting, flavorful meal using leftover chicken. With their creamy white sauce and savory chicken filling, they offer a delightful twist on traditional enchiladas.

The next time you cook for your family or host a potluck at the RV campsite, this easy-to-make dish is sure to satisfy and impress. Try your hand at making these delicious white chicken enchiladas and experience the joy of turning leftovers into an impressive dinner!

If you decide to make these easy enchiladas or any of my other recipes, please be sure to give it a rating and let me know how yours turned out.

I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

This post may contain affiliate links. Read my full disclosure policy.

Learn how to get Amazon deliveries straight to your RV.

Cheesy White chicken enchiladas cooked in a white dish

Easy Chicken Enchiladas | Made with Leftover Chicken

Creamy, flavorful White Chicken Enchiladas are a classic comfort food that's perfect for a weeknight meal or a special occasion. Made with just a few simple ingredients, including leftover chicken, these enchiladas are sure to be a hit with the whole family.
5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Mexican
Servings 6 people

Ingredients
  

  • 2-3 cups leftover chicken
  • 2 tablespoons butter
  • 5 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 7 oz can diced green chiles
  • 1 10.5 ounce can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 8-10 flour tortillas, fajita size
  • fresh cilantro, optional

Instructions
 

  • Preheat oven to 350℉.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced scallions and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.
  • Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and 1 cup of sour cream. Stir until combined. Season with salt and pepper to taste.
  • Remove 1 cup of the mixture to a medium sized bowl. Add the milk and stir to combine. This will be the white enchilada sauce.
  • Pour about 1/2 cup of the enchilada sauce into the bottom of a 9X13 baking dish sprayed with cooking spray.
  • To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar. Stir to combine.
  • Spoon the chicken mixture evenly into each of the tortillas.
  • Roll enchiladas and place seam side down in prepared baking dish.
  • Continue to do this until the pan is full. Don't be afraid to really tuck them in tight. I can usually fit 10.
  • Spoon the enchilada sauce over the top using the back of your spoon to spread it evenly over the enchiladas.
  • Sprinkle the remaining cheese on top. Cover with foil and bake in the preheated oven for 20 minutes.
  • After the 20 minutes is up, uncover and place back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes
  • Remove from the oven and let the enchiladas rest for about 10 minutes before serving
Keyword Leftover Roast Chicken, White chicken Enchiladas
Easy Pork Medallions with Creamy Mushroom Sauce

Easy Pork Medallions with Creamy Mushroom Sauce

This Pork Medallions Recipe is made in a rich and creamy mushroom sauce. It’s a classic dish that is both delicious and easy to cook. It is also a great option for RV kitchens because you can make it in one pan and it only