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Ingredients

• Burrito size flour tortillas: choose fresh and pliable tortillas to avoid cracking when rolling
• Shredded chicken: use rotisserie or home cooked breast or thigh for best flavor and tenderness
• Taco seasoning: adds zesty flavor and warmth use your favorite blend for spice level preference
• Sour cream: makes the filling creamy and balances richness
• Cheddar cheese: sharp cheddar brings depth and great melt
• Chopped green chilies: bring gentle heat and a pop of flavor look for mild or spicy based on your taste
• Diced tomatoes with green chilies: choose a good quality brand for bright flavor no need to drain
• Queso Blanco Velveeta: provides the signature creamy melt look for fresh expiration dates

Step-by-Step Instructions

Prepare the Filling:

Combine shredded chicken taco seasoning sour cream cheddar cheese and chopped green chilies in a large bowl Use two forks to toss until thoroughly mixed and every piece of chicken is coated

Make the Queso Sauce:

Melt Velveeta cubes with undrained diced tomatoes with green chilies in a medium saucepan over medium high heat Stir constantly with a spatula as the cheese turns smooth and creamy This step should take about five minutes Once there are no lumps remove from heat

Fill and Roll the Tortillas:

Lay a tortilla flat on a clean work surface Spoon about half to three quarters cup of filling into the center Using your hands or a spatula shape the filling into a line Roll the tortilla snugly around the filling tucking in the sides if desired so it holds its shape Place it seam side down in a casserole dish Repeat with remaining tortillas

Assemble in the Casserole Dish:

Nestle all rolled tortillas side by side in the baking dish so there are no gaps Pour the warm queso sauce evenly over the top using a spoon to nudge the sauce into all the corners

Bake to Perfection:

Transfer the casserole dish to a preheated 350 degree oven Bake for twenty to twenty five minutes until the queso is bubbling around the edges and everything is heated through The tortillas should be soft but not soggy

My favorite ingredient is definitely the queso Velveeta It gives this dish its signature lusciousness and takes me back to childhood when cheese sauce felt like the ultimate treat My family always crowds around the oven waiting for the bubbly cheese to appear

Storage Tips

Store leftover enchiladas in an airtight container in the fridge for up to three days To reheat cover with foil and place in a low oven or microwave individual portions for a quick lunch The flavors meld beautifully overnight

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As soon as they come out of the oven, brush them with any remaining garlic butter and sprinkle with fresh chopped parsley if you’re using it. Serve these incredible bombs warm with your favorite dipping sauces like ranch, garlic aioli, or spicy mayo!

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Spoon marinara sauce over each rollatini and top with shredded mozzarella. Return to the oven for an additional 5–7 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil or parsley before serving.

Ingredients:

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How To Make Classic Beef Lasagna:

1. Step 1: Prep & Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: Make Meat Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground beef and cook until it is browned. Drain any excess fat. Stir in the marinara sauce and let it simmer for about 10 minutes. Season with salt and pepper to taste.
3. Step 3: Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese and egg, mixing well.
4. Step 4: Assemble Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a third of the remaining meat sauce. Repeat the layers once more. Top with the final three noodles, the remaining meat sauce, and the rest of the mozzarella and all of the Parmesan cheese.
5. Step 5: Bake & Serve: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna cool for about 10 minutes before slicing and serving.

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Scale

If you’re looking for a cookie that’s soft, delicate, and steeped in tradition, these Old-World Almond Ricotta  Cookies are a true treasure. Straight from the heart of Italy, they blend the  creamy richness of ricotta

 cheese with the nutty charm of almonds, creating a melt-in-your-mouth treat that feels like a warm hug from Nonna’s kitchen.

These cookies are simple yet elegant, perfect for holidays, family gatherings, or just when you want a sweet bite of Italian nostalgia.

Why You’ll Love These Cookies

Moist & tender texture thanks to the ricotta cheese. Subtle almond flavor that pairs beautifully with coffee or tea. Easy to make with simple pantry ingredients. A taste of tradition – old-world charm in every bite.

Ingredients You’ll Need

For the Cookies:

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 cup ricotta cheese (whole milk, well-drained)

1 large egg

1 tsp vanilla extract

½ tsp almond extract

2 cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

For the Almond Glaze:

1 cup powdered sugar

2–3 tbsp milk (as needed)

½ tsp almond extract Sliced almonds (for garnish)

Step-by-Step Instructions

1. Make the Cookie Dough

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in the ricotta cheese, egg, vanilla, and almond extract until smooth.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Cover and chill the dough for at least 30 minutes (this makes shaping easier).

2. Bake the Cookies

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough and place them on the sheet, leaving space between each.

Bake for 10–12 minutes, or until the bottoms are lightly golden. Let cookies cool completely before glazing.

3. Prepare the Almond Glaze

In a bowl, whisk powdered sugar, almond extract, and milk until smooth and pourable.

Dip the tops of cooled cookies into the glaze.

Sprinkle with sliced almonds for a beautiful, nutty finish.

Allow glaze to set before serving.

Tips for Perfect Cookies

Drain ricotta well: Excess moisture can make the dough too sticky.

Chill the dough: Helps the cookies hold their shape while baking.

Don’t overbake: These cookies should stay soft and tender, not crisp.

Store properly: Keep in an airtight container for up to 5 days, or freeze for longer.

Serving Suggestions

Pair with an espresso or cappuccino for the ultimate Italian experience.

Add a dusting of powdered sugar for an old-world look. Serve on a festive platter for holidays or celebrations.

Final Thoughts

These Old-World Almond Ricotta Cookies are a little taste of Italy, baked with love and tradition. With their soft, cake-like texture and sweet almond glaze, they bring back the warmth of family kitchens, Sunday gatherings, and timeless recipes passed down through generations.

Every bite says, “From Italy with love.” 🇮🇹💖

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Tips

1. This one-pan pasta dish is quick, easy, and perfect for family dinners.

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Garnish with parsley and serve immediately.

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Cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 20 minutes. Allow to rest for 15 minutes before serving.