Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.
There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!
This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.
Prep in Less Than 10 Minutes
This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.
I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!
Serving & Storing
Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.
I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.
Cake Mix Cherry Cobbler
Dessert night is now easy with this super easy 3-ingredient cake mix cherry cobbler. Prep time is less than 10 minutes
In a 9×9 baking pan, add the contents of two 21 oz cans of cherry pie filling (you may use other fruit pie filling if you choose)
Spread the pie filling evenly with a spatula
Sprinkle about 3/4 of the pie mix on top of the pie filling
Cut ¼" slices of cold butter and place on top of the cake mix until cake mix is fully covered.
Bake for 45 mins until golden brown and bubbly.
Keyword cherry, cherry cobbler, cobbler, crumble, easy desserts, easy recipe, fruit cobbler, fruit dessert, quick recipe
See? I promised you it was easy! Don’t forget to PIN this post for later. Also, please subscribe before you head out. Don’t forget to check out some of my other dessert recipes like Rich Fudge Scratch Brownies and Mini Chocolate Fudge Tarts. Thanks for reading.
Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.
I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.
For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.
I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!
Making Creamy Green Chili Chicken Enchiladas
I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.
I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.
Serving
I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.
If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.
Creamy Green Chili Chicken Enchiladas
Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it's cheesy, creamy goodness.
3.5CupsBag of Mexican shredded cheeseperferably Kraft
14ozCan of diced green chilies
115 ozCan of Verde (green) enchilada sauce
1CupPico de gallooptional
Instructions
Preheat oven to 350. Lower the racks down so that the dish will be in the center.
In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
Spray a large baking dish (9×13) with cooking spray to prevent sticking.
In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
Separate 2 cups of shredded cheese. Set the rest aside.
On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
Bake for 30 minutes until bubbly and thoroughly cooked.
Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.
These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.
I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!
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Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.
Making Tomato & Cucumber Salad
Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.
It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.
I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.
No Boring Lettuce – Yes, Please
I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.
This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!
I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.
Tomato & Cucumber Salad
Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
