Chicken, bacon, ranch enchilada recipe from Betty Crocker

I'm not sure what it is about summer, but the flavors of chicken, bacon and ranch dressing always seem to make dinner taste a little bit better. If you are looking for a new take on a classic enchilada recipe for your summer dining, this recipe from Betty Crocker is a sure hit!

Ingredients 
Enchiladas 

• 4 cups shredded deli rotisserie chicken 
• 9 slices bacon, crisply cooked and crumbled 
• 1 packet (1 oz) ranch dressing & seasoning mix 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 2 cups shredded Mexican blend cheese (8 oz) 
• 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 

Sauce 

• 2 tablespoons olive oil 
• 1/2 cup chopped onion 
• 1 can (4.5 oz) Old El Paso™ chopped green chiles 
• 2 tablespoons Gold Medal™ all-purpose flour 
• 2 cups Progresso™ chicken broth (from 32-oz carton) 
• 1 cup sour cream 

Garnishes, as desired 

• Chopped fresh cilantro 
• Chopped fresh tomatoes 
• Chopped red onion 

Directions 

1. Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish. 
2. In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month. 
3. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps. 
4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute. 
5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon. 
6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.

Creamy tomato slow cooker chicken from Betty Crocker

Betty Crocker is known for sharing some of the best recipes that can be found on the internet. When the following recipe was shared with me via their newsletter, I knew it was one I was going to have to share with you all, and try myself.

CREAMY SLOW COOKER CHICKEN
Ingredients 

• 4 boneless skinless chicken breasts (about 1 1/4 lb) 
• 2 cloves garlic, finely chopped 
• 1 1/2 teaspoons dried basil leaves 
• 1/2 teaspoon dried oregano leaves 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 jar (15 oz) Alfredo sauce 
• 1 can (14.5 oz) diced tomatoes, drained 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 8 oz uncooked pasta (such as penne or mostaccioli) 
• 2 tablespoons cornstarch 
• 2 tablespoons water 
• 1/2 cup shredded Italian cheese blend (2 oz), if desired 

Directions
1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
5 Serve chicken with pasta; top with cheese.

Expert Tips 

• Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal. 
• If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day! 
• Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.

Gluten-free peanut butter truffle brownies recipe from Betty Crocker

Once upon going gluten-free was similar to living a dietary jail sentence. Food wasn't very fun ortasty, especially baked goods. Thankfully this has changed as more and more companies are recognizing the benefits of gluten-free living, even for those who don't suffer from celiac disease or a gluten sensitivity. Here is a delicious recipe from Betty Crocker that whill make those who can't eat gluten stand up and cheer!

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Ingredients 
Brownie Base

• 1 box Betty Crocker® Gluten Free brownie mix 
• Butter and eggs called for on brownie mix box 

Filling 

• 1/4 cup butter, softened 
• 1/4 cup creamy peanut butter 
• 1 cup powdered sugar 
• 1 teaspoon milk 

Topping 

• 1 cup semisweet chocolate chips 
•  1/4 cup butter 

Directions
1 Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
2 In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.