Ingredients:
1 lb lean ground beef (93%)
1 tsp canola oil
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 packet taco seasoning
3/4 cup water
black pepper, to taste
10 flour tortillas
2 cups shredded cheddar cheese, divided
cilantro
Red Enchilada Sauce
Toppings of choice: sour cream, salsa, black olives, jalepenos, shredded lettuce, cilantro, green onions
Preheat oven to 350 degrees. Spray a large cassserole dish with non-stick cooking spray.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the canola oil and yellow onions and cook until onions are tender, about 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning, water, and black pepper. Cover with a lid and simmer for 8 minutes. Remove the lid and cook until liquid is absorbed. Turn off heat and let cool slightly.
Cover the bottom of the casserole dish with Red Enchilada Sauce, about 1 cup.
Assemble the enchiladas by putting some of the Beef Taco mixture, shredded cheese, and cilantro down the middle of a flour tortilla. Roll up tightly and place seam side down in casserole dish. Repeat this for all tortillas placing them side by side in the casserole dish. Top with the remaining Red Enchilada Sauce and remaining shredded cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is completely melted and bubbly. Serve immediately with your toppings of choice. Enjoy!
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Mexican Style Frittata
Ingredients:
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!
Chicken Spaghetti
Ingredients:
2 rotisserie chicken breasts and 2 thighs, cut or shred into pieces
3/4 lb thin spaghetti, broken into thirds
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
kosher salt
black pepper
garlic powder
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Fill large stock pot with water and add chicken bouillon. Cover and bring to a boil. Add the spaghetti and cook for 5 minutes, or until al dente. Reserve 2 cups of the chicken broth and drain spaghetti.
In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth. Add more broth as needed. You want the mixture to be fairly thin and stirable, and it will thicken up while baking. Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.
Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese. Cover with a lid or foil. Bake for 25 minutes. Uncover and cook another 15-20. We topped ours with a dollop of sour cream. Enjoy!
2 rotisserie chicken breasts and 2 thighs, cut or shred into pieces
3/4 lb thin spaghetti, broken into thirds
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
kosher salt
black pepper
garlic powder
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Fill large stock pot with water and add chicken bouillon. Cover and bring to a boil. Add the spaghetti and cook for 5 minutes, or until al dente. Reserve 2 cups of the chicken broth and drain spaghetti.
In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth. Add more broth as needed. You want the mixture to be fairly thin and stirable, and it will thicken up while baking. Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.
Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese. Cover with a lid or foil. Bake for 25 minutes. Uncover and cook another 15-20. We topped ours with a dollop of sour cream. Enjoy!
Chicken and Cheese Enchilads with Green Chili Sauce
Ingredients:
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
Old Fashioned Chicken Pot Pie
Ingredients:
2 pastry crusts (homemade or store bought)
1 lb boneless skinless chicken breasts, cut into cubes
2 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 T unsalted butter
1/2 cup flour
3-4 cups chicken stock
1 cup broccoli florets, partially steamed
1 cup diced baby carrots, partially steamed
1 can (15 oz) sweet peas
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
kosher salt
black pepper
egg (for egg wash)
Preheat oven to 375 degrees. Season chicken with kosher salt and pepper. In a large deep skillet over medium high heat, add 1 T olive oil. Add the chicken and cook completely, about 8 minutes. Remove to a bowl and set aside. Add 1 T olive oil to skillet and cook the onions until translucent. Add the garlic and cook another minute. Add the 2 T butter and melt. Sprinkle in the flour and cook for 2 minutes while stirring. Add the chicken stock and cook for 5 minutes until mixture thickens.
Let me teach you a cool way to steam vegetables in the microwave instead of dirtying up your steamer. Place your raw vegetables in a microwave safe bowl with 3 T water and cover with a dinner plate. Microwave on high for 4-5 minutes, or until tender. I only cooked mine for 3 minutes so they were still slightly crisp. The vegetables will cook more in the oven.
Add the cooked chicken and vegetables to the sauce and stir well. Turn off the heat and add the heavy cream and parsley. Taste and season with kosher salt and pepper as needed.
This makes quite a bit of filling, so you will either need a large and deep round casserole dish or deep pie dish. I used an oven proof serving bowl. Another option is to use oven proof bowls (like you use for french onion soup) and just top with the pastry crust. This way, everybody could have their own little chicken pot pie. I need to buy some of these!
Line your casserole or pie dish with a pastry crust. Pour in the filling. Place the other pastry crust on top, and seal and crimp the edges. Make a slit in the middle of the crust to allow the steam to escape. I used a big and small snowflake cookie cutter to make it look cute. Brush the top with egg wash and sprinkle with kosher salt and black pepper.
Bake for 45 minutes, or until crust is golden brown and filling is bubbling. Let cool for 15 minutes before trying to cut. Enjoy!
2 pastry crusts (homemade or store bought)
1 lb boneless skinless chicken breasts, cut into cubes
2 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 T unsalted butter
1/2 cup flour
3-4 cups chicken stock
1 cup broccoli florets, partially steamed
1 cup diced baby carrots, partially steamed
1 can (15 oz) sweet peas
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
kosher salt
black pepper
egg (for egg wash)
Preheat oven to 375 degrees. Season chicken with kosher salt and pepper. In a large deep skillet over medium high heat, add 1 T olive oil. Add the chicken and cook completely, about 8 minutes. Remove to a bowl and set aside. Add 1 T olive oil to skillet and cook the onions until translucent. Add the garlic and cook another minute. Add the 2 T butter and melt. Sprinkle in the flour and cook for 2 minutes while stirring. Add the chicken stock and cook for 5 minutes until mixture thickens.
Let me teach you a cool way to steam vegetables in the microwave instead of dirtying up your steamer. Place your raw vegetables in a microwave safe bowl with 3 T water and cover with a dinner plate. Microwave on high for 4-5 minutes, or until tender. I only cooked mine for 3 minutes so they were still slightly crisp. The vegetables will cook more in the oven.
Add the cooked chicken and vegetables to the sauce and stir well. Turn off the heat and add the heavy cream and parsley. Taste and season with kosher salt and pepper as needed.
This makes quite a bit of filling, so you will either need a large and deep round casserole dish or deep pie dish. I used an oven proof serving bowl. Another option is to use oven proof bowls (like you use for french onion soup) and just top with the pastry crust. This way, everybody could have their own little chicken pot pie. I need to buy some of these!
Line your casserole or pie dish with a pastry crust. Pour in the filling. Place the other pastry crust on top, and seal and crimp the edges. Make a slit in the middle of the crust to allow the steam to escape. I used a big and small snowflake cookie cutter to make it look cute. Brush the top with egg wash and sprinkle with kosher salt and black pepper.
Bake for 45 minutes, or until crust is golden brown and filling is bubbling. Let cool for 15 minutes before trying to cut. Enjoy!
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