Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.
Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos
Preheat oven to 350F.
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.
4-5 lbs. Yukon gold potatoes
8-10 garlic cloves, peeled
2-3 TBSP olive oil
1/2 c. butter, melted
3-4 oz. cream cheese, softened
1 c. shredded cheddar cheese
1 c. sour cream
1/2 – 3/4 c. milk
1/2 c. green onions, thinly sliced (reserve some for garnish)
2 tsp. onion powder
2 tsp. salt
1 tsp. pepper
Preheat oven to 350.
Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.
This picture stinks…will update the photo when we make again. This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.
Definitely making this again and especially when we have guests over.
This macaroni and cheese and so THICK and CREAMY. It really is delicious. I just wish Ethan would eat macaroni and cheese, because if he did, we would definitely make this more.
Did I mention that it’s THICK and CREAMY? And delicious?
Goes great with barbecue, burgers, sandwiches, and just about everything.
I’m generally not a fan of leftover macaroni and cheese. It can be hard, grainy, and the taste just off. But this recipe heats up beautifully! If you have leftovers, simply put the leftovers in a pot, add about 1/2 c. milk, and heat over low heat on the stove. You will never know that it’s leftovers! Seriously.
2 c. shredded white cheddar (I used Cabot seriously sharp cheddar)
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dry mustard
1 lb. pasta, cooked
Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, half and half, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.
If you have leftovers, when you want to reheat it, add about 1/2 c. milk and cook it on low on the stove top. Worked perfectly.
Steve and I both love lasagna and baked ziti. Sadly, our children are less than thrilled with either option, so I never make it. We were at a team dinner (pot luck style) and Ellie said she “loved Coach Anita’s curly lasagna.” Ellie proclaiming that she “loves” anything pasta is a miracle, so as soon as I got home I emailed Coach Anita for her recipe.
We discovered that both kids love spiral pasta, and they don’t like baked pasta if it’s too cheesy. Score!
Ellie ate it up the first night, but the leftovers went untouched. Sigh. At least she ate it the first night.
16 oz. spiral pasta
1 onion, chopped
2 garlic cloves, chopped
8 oz. – 16 oz. sausage (depending on how much meat you like)
45 oz. jar of pasta sauce
2 tsp. Italian seasoning
8 oz. ricotta
8 oz. shredded mozzarella
Preheat oven to 350*
Cook pasta (under cook it because it will continue cooking in the oven).
Saute the onion, then add the garlic; then add the sausage and cook through.
Add 1/2 of the jar of sauce to the skillet with the sausage and add the Italian seasoning, and stir to combine; then add the pasta and mix to combine.
In a 9/13 baking dish, add 1/2 of the remaining sauce to the bottom of the dish; then add the pasta mixture to the baking dish; dollop spoonfuls of ricotta into pockets throughout the casserole; then top with the remaining sauce.
Cover with foil (if you like crunchy top noodles don’t cover) and bake for 30-40 minutes, until bubbly. At the end of cooking add the mozzarella cheese and return the dish to the oven but turn the oven off and let the cheese melt.
This may look like cornbread, but it’s not. It’s corn casserole, and it’s soooo good. Everyone in my family calls it corn mush, but in this case “mush” is a very good and tasty thing! We had it with red beans and rice, but you could eat it with just about anything.
1 (8.5 oz.) box of cornbread mix
1 (15 oz.) can of creamed corn
1 (15 oz.) can of corn, drained
1/3 c. fat free milk
Preheat oven to 400*
Mix all ingredients in a bowl.
Grease a 9×9 baking dish and pour batter into dish. Bake for 30 minutes or until brown.
There is absolutely no frying involved in this recipe…it is so easy….and so delicious. It’s definitely a healthier version of traditional chicken parmesan and no one misses the hassle or the extra calories of the traditional version. The croutons give this dish the breading of the traditional version, and since I use fat free croutons, none of the guilt. The kiddos devoured this meal!
2 TBSP olive oil
2 cloves garlic, crushed
4-6 boneless skinless chicken breasts
salt to taste
1 tsp. Italian seasoning, divided
1 (3-oz.) package fat free croutons, divided
1 jar of pasta sauce, divided
1/4 c. chopped basil
8 oz. mozzarella, shredded , divided
4 oz. Parmesan, grated , divided
Preheat oven to 350*
In a 9 x 13 pan, add olive oil and garlic; then add the chicken and sprinkle with salt and Â½ tsp. of Italian seasoning. Crush ½ of the croutons and sprinkle over chicken; then cover chicken with 2/3 of the jar of sauce. Add remaining Italian seasoning and chopped basil. Then add 4 oz. of shredded mozzarella and 2 oz. of grated Parmesan; then spread remaining sauce over the cheese. Top with remaining croutons and remaining cheese.
This hearty and healthy dinner was enjoyed by everyone, and it’s easy to make which is always a plus.
Adapted from Taste of Home Casseroles, 2011.
2 tsp. oil
1 medium onion, chopped
1/4 c. flour
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. skim milk
1 TBSP Worcestershire sauce
1 16oz. package frozen mixed vegetables
2 c. cooked chicken, cubed (can use rotisserie chicken)
2 TBSP Parmesan cheese
1 c. all purpose flour
1 TBSP sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. skim milk
3 TBSP oil
1 TBSP fresh parsley, minced
In a large skillet, heat oil over medium high heat; then add the onion and cook until tender. Stir in the flour, basil, thyme, salt and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened; then add the vegetables, chicken, and cheese and reduce to low.
Meanwhile, in a medium bowl, combine four through salt. In a small bowl combine milk, oil and parsley; then stir into dry ingredients until just combined.
Transfer hot chicken mixture to a greased 2 1/2 quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
Bake uncovered at 375* for 30-40 minutes or until biscuits are lightly browned.