Zesty Chicken Enchiladas

Tyra and I made this making our own tomatillos sauce from fresh tomatillos. It was easy, tasty, and fun to make

Hands-on time: 35 minutes Total time: 55 minutes serves 4
Tomatillos resembles small green tomatoes with papery outer skins and a delicious tart flavor. Can't find them? Try a shortcut version of the sauce by mixing a 16 -ounce jar of mild green salsa with 1 cup of cream.

1 tablespoon canola oil
1 pound tomatillos (papery skins removed). chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 2-to 21/2 pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 - 6 inch corn tortillas
salsa

Heat oven to 400 degrees Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl combine the chicken, tomatoes, 1 cup of cheese, 1/2 cup of the tomtillo sauce, and 1/2 teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9X13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with salsa or Pico de Gallo

Husband's Delight

Strange name, good recipe, fun twist on lasagne.

1 lb. ground beef
garlic salt (few sprinkles)
1 tsp. salt
1 tsp. sugar
pepper
2 small cans tomato sauce
2 green onions, finely chopped
1-8 oz. pkg. noodles, cooked
4 oz. cream cheese
1 cup sour cream
1/2 cup grated cheddar cheese

Brown beef and add garlic salt, salt, sugar, pepper and sauce. Cover and simmer for 15 minutes. Mix onions with cream cheese and sour cream. Grease baking dish lightly. Layer half noodles, half meat sauce and half sour cream sauce in baking dish. Repeat. Top with grated cheese. Bake 20 minutes at 350. Best mixed the day before serving.

10 minute Chicken Cordon Bleu

6 chicken breasts
sliced smoked ham (the lunch meat or deli variety)
1 can cream of chicken soup
1 Tbs Dijon mustard
1 box chicken stuffing
sliced Swiss cheese (you can buy the pre-sliced kind)


Preheat oven to 400 degrees. Prepare stuffing according to directions on the box. Set aside. Place chicken in a 9 x 13 baking dish. Place one slice of ham on each breast. Mix soup and mustard together. Spoon on top of the ham. Put the stuffing on top of the soup.

Place in oven for 25 minutes or until chicken is fully cooked. Add a slice of cheese to each breast and cook for 5 mins. or until the cheese has melted.

Shepherd's Pie

2 lbs ground beef
2 cans green beans
2 cans tomato soup
1 tsp salt
16 servings of instant mashed potatoes made according to packaged directions
2 - 3 cups grated cheese

Brown the beef. Drain. Place in 9 x 13 casserole dish or cake pan. Add green beans, tomato soup, and salt to the beef and mix together. Top with instant mashed potatoes spreading them out into an even layer. Sprinkle Cheese on top. Place in 375 degree oven for 20 minutes or until warmed through.

This is a great recipe for left overs---which I love. As with any recipe this one is really easy to adapt to what YOUR family likes. If you like less or more cheese, potatoes, beef, or beans just adjust accordingly.

New Mexican Enchilada Casserole

3 cups of shredded chicken
1 10 oz. enchilada sauce
1 can cream of mushroom soup, undiluted
2 Tablespoons minced onion
1/2 tsp. garlic salt
1 10 1/2 oz. pkg. corn chips(fritos)
1 1/2 cups shredded cheddar cheese
2 chicken bouillon cubes
1 cup boiling water
Parsley flakes (optional)

In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt. Line a greased 9 x 13 baking dish with about 2/3 of the corn chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining corn chips. In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved. Pour over mixture in baking dish. Sprinkle with parsley flakes. Bake in preheated 350 dg. oven for 30 minutes or until done.

NOTE: This casserole can be assembled a day ahead and refrigerated. Pour chicken broth over casserole just before it goes into the oven to bake.

Chelan Chicken Casserole

1 box Uncle Bens long grain and wild rice cooked
2-3 cups shredded chicken
2 cans sliced water chestnuts
1 cup chopped onion and celery
1/2- 1 cup grated cheddar cheese
3/4 cup mayo
2 cans cream of chicken soup
8 chubs or 1/4 cup soy sauce
1 box crushed croutons

Mix all except croutons together and pour into 9x13 baking dish. Top with crushed croutons. Bake at 325 1 hr. Check after 1/2 and cover with foil if top browning to quickly.

This is very filling and our family of 6 can eat one pan for two meals. You can also reduce the fat, by using light mayo and light cream of chicken soup.

Breakfast Casserole

Lara I think think this is Andrea's recipe it is the one I have she isn't home for me to make sure but this one is good.

24 oz Hash Browns, shredded
Salt & Pepper
1 Stick Butter
4 Eggs
1 cup Cheddar Cheese
1 cup Milk
1 cup Ham, cubed
1 cup Swiss Cheese

instructions: Layer potatoes and sliced butter in 9 x 13 pan. Bake at 375 degrees for 20 minutes and remove from oven. Add Ham and cheese. Pour egg and milk mixture over cheese. Bake for 40 minutes for 375 degrees.

Breakfast Casserole

Here is one of my favorites. It is great for any meal and very filling. It also warms up nice as leftovers.


Breakfast Casserole

12 eggs
½ cup whipping cream or half and half
½ cup milk
1 package of frozen hash browns (1lb)
1 package of bacon (1lb) (you can substitute with ham, sausage, or turkey sausage)
1 medium onion
1½ cups shredded cheddar cheese
Onion powder
Salt & pepper
Dried parsley flakes

Cook bacon in large skillet and set aside, pour grease out of pan leaving enough to coat the bottom of the skillet. Dice up onion and put into pan with remaining bacon grease. Sauté the onion scrapping the bottom of the pan to get the flavor left from the bacon. Add bag of frozen hash brown to the onions and cook, flipping regularly to cook evenly. Once the hash browns are thawed and easy to work with add onion powder, salt, and pepper to taste. Continue cooking the hash browns until they begin to turn a gold brown and are a little crispy on the bottom. Put the hash browns in a 9 x 13 nonstick pan and press down to create a crust or bottom layer. Break the bacon into small bite size pieces and spread on top of the hash browns. Sprinkle with a layer of shredded cheese (about half).

Mix the eggs, milk, and whipping cream (or half and half) in a small bowl until smooth and combined. Add salt and pepper to your liking. Add remaining shredded cheese and mix to combine. Pour into pan, make sure it covers evenly. Sprinkle with dried parsley flakes (optional).

Bake for 35 minutes at 350 degrees.