Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

Save $$$ on your favorite brands

 

    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Fiesta Taco Salad

Fiesta Taco Salad

http://www.southernplate.com/2013/08/fiesta-taco-salad.html
Ingredients
1 lb ground beef (or ground turkey) 
1 packet taco seasoning 
Water (whatever the back of your packet of taco seasoning requires) 
1 bag of Doritos 
1 can dark red kidney beans (rinsed and drained) 
1/2 head lettuce, shredded 
1 block of medium Cheddar Cheese, shredded 
3 tomatoes, diced 
1 container of Sour cream 
1 bottle of Catalina dressing 

Instructions
Brown and drain beef of excess fat. Add packet of taco seasoning (whichever one is your favorite or if you make your own). Add necessary water (following directions on back of package). Let water reduce until the beef mixture is thick and the flavors melded. Turn off heat. Crush a handful (or more) of Doritos and place on plate. Next layer with a little taco beef mixture.
Then add whatever toppings you prefer; kidney beans, shredded lettuce, cheese, tomatoes, sour cream and then lightly drizzle with Catalina dressing.
This is great to double to feed a larger crowd. Have a taco salad bar!
Cook’s Note: Some other toppings include: salsa, pinto beans, olives or jalapenos. 

Enchiladas

Enchiladas

1 lb. ground beef
1 package taco seasoning
1 c. water
2 c. cooked rice
1 (16 oz) can refried beans
2 c. shredded cheese, divided
10 (8 inch) flour tortillas
1 (16 oz) jar salsa
1 can cream of chicken soup

Cook beef; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer UNcovered for 5 minutes.  Stir in rice.  Cook and stir until liquid is evaporated.

Spread 2 Tbsp. refried beans, 1/4 c. beef mixture and 1 Tbsp. cheese down center of each tortilla; roll up.  Place seam side down in greased baking dish.

Combine salsa and soup.  Pour down center of enchiladas.  Sprinkle with remaining cheese.  Bake uncovered at 350 for 20 to 25 mminutes or until heated through and cheese is melted.

Enchilada Sauce

Enchilada Sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
2 1/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 c. salsa
1 can tomato sauce (8 oz)
1 1/2 c. water

Heat oil. Saute garlic. Add everything else. Mix well; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes. 

Enchilada Cheese Sauce

Enchilada Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. half & half
2 c. shredded sharp Cheddar cheese
1 (4 oz) can chopped chilis, undrained
salt & pepper, to taste

In large saucepan, melt butter on low heat. Whisk in butter; add half & half; bring to a simmer and cook until thickened. Add cheese, chilis, salt and pepper. Cook until thickened.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

Save $$$ on your favorite brands

 

    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Mexican Lasagna

Mexican Lasagna

1 lb. shredded pork (or ground beef)

1 onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

28 oz. can diced tomatoes, undrained

1 can refried beans

1 package taco seasoning

2 cups shredded mozzarella

2 cups shredded cheddar

1 1/2 cups cottage cheese

1/2 cup sour cream

1/2 tsp. cumin

1 egg

1 package raw lasagna noodles

1.  Brown pork with the taco seasoning, onion, garlic and 1/2 cup water. Cook until water is evaporated. If using ground beef, then brown beef and drain before adding other ingredients.

2.  Add green pepper, tomatoes and refried beans.  Simmer for 5 minutes.

3.  Mix cottage cheese, sour cream, cumin and egg.

4.  Mix together the mozzarella and cheddar.

5.  Now, we're going to layer everything in a 9 x 13 inch pan. Layer:

1 cup meat sauce

noodles to cover

3 cups meat sauce

noodles to cover

cottage cheese mixture

2 cups cheese

noodles to cover

2 cups meat sauce

6.  Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and add remaining 2 cups cheese. Bake for 15 minutes.

7.  Let rest for 10 minutes.  Serve with taco toppings, if desired.

Chicken Enchilada Casserole with Chili Gravy

Chicken Enchilada Casserole with Chili Gravy

1 1/2 lbs. chicken, cooked and chopped

1 recipe of Chili Gravy (recipe follows)

1/2 can (15 oz) corn

1/2 can (15 oz) beans (your choice)*

1/2 cup chopped onion

flour tortillas

2 cups shredded cheese

sliced black olives, optional

1.  Preheat oven to 350 degrees.

2.  Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly.

3.  Lay tortillas on top and then another thin layer of gravy.

4.  Spread chicken over this.

5.  Mix together the corn, beans and onion. Spread this over the chicken.

6.  Sprinkle on half the cheese.

7.  Top with more tortillas and another layer of gravy.

8.  Top with remaining cheese and olives.

9.  Bake for 30 minutes or until hot and bubbly.

*You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf.

Chili Gravy

1/4 cup vegetable oil

1/4 cup flour

1 tsp. black pepper

1 tsp. salt

2 tsp. cumin

2 Tbsp. chili powder

1 tsp. paprika

1 tsp. oregano

1/4 tsp. cayenne

2 cups beef stock

1.  Mix oil and flour in saucepan over medium heat until bubbly.

2.  Add spices and mix in well.

3.  Add beef stock and heat until somewhat thickened.

This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

Mrs. Dash Chili

Mrs. Dash Chili

Have you all ever tried any of this?

Mrs. Dash has a chili seasoning out - no salt! For those of us who need to avoid as much salt as possible, this is great! For the most part, I don't buy these seasoning mixes, but this was on special, so I had to give it a shot.

You add 1 lb. of ground beef and a can of kidney beans. 

It was really, really good and so easy! 

You all should give it a try!

Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

1 lb. lean ground beef

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp ground cumin

1 can (10 oz) diced tomatoes with green chilies, undrained

3/4 c. light dairy sour cream

1 c. shredded Monterey Jack or Cheddar cheese

Pasta Shell

1 pkg. (7 oz) uncooked spaghetti

1/3 c. shredded Monterey Jack or Cheddar cheese

1 egg

1/2 tsp. salt

1/4 tsp. garlic powder

1.  Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.

2.  Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.  Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.

Serves 4.

I got this from the National Beef website. I've made it many times and it's always great!

Tamale Pie

Tamale Pie

Filling:

1 1/4 lbs. lean ground beef

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) Ranch Style Pinto Beans, drained

2 c. whole kernel corn

1 can (4 oz.) diced green chilies, drained

1/3 c. chopped bell pepper

1/3 c. chopped onion

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. dried oregano leaves

1/4 tsp. garlic powder

1/4 tsp. dried cilantro leaves

Crust:

1/2 c. flour

1/4 c. cornmeal

1 Tbsp. sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, beaten

1/2 c. milk

paprika (optional)

Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish.

Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this into your prepared baking dish.

Mix together all the ingredients for the crust. Spread this over the filling. Sprinkle with paprika if you want.

Bake for 40 minutes or until golden brown. 

Let sit 10 minutes before serving. 

White Chicken Chili

White Chicken Chili

1 Tbsp. vegetable oil

2 1/2 lb. boneless, skinless chicken breast halves

2 medium jalapenos, seeded and finely chopped, divided use

3 poblano peppers, stemmed, seed and roughly chopped

3 Anaheim peppers, stemmed, seeded and roughly chopped

2 onions, cut into large pieces

2 (14.5 oz) cans cannellini beans, drained and rinsed

6 garlic cloves, minced

1 Tbsp. ground cumin

1 1/2 tsp. ground coriander

1/4 tsp. salt

4 c. chicken broth

3 Tbsp. fresh lime juice

1/4 c. cilantro leaves, finely chopped

4 green onion, white and light green parts thinly sliced

Heat oil in large pot over medium high heat. Add chicken and cook until golden brown on both sides. Transfer to a plate.

In a food processor, process half the jalapenos, poblanos, anaheim peppers, onions and 1 can of cannellini beans until the consistency of chunky salsa. Transfer mixture to medium bowl. Repeat with remaining onions and peppers except jalapenos. This half will not have any beans. Reduce pot to medium heat; add pureed mixture, garlic, cumin, coriander and salt. Cover and cook, stirring occasionally, for 10 minutes or until vegetables soften. Add 4 c. broth and chicken breasts to pot; bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, about 15 to 20 minutes, sitrring occasionally. Using tongs, transfer chicken to large plate. Stir in remaining can of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

When cool enough to handle, shred chicken into bite sized pieces. Add the chicken, lime juice, cilantro, green onions and remainder of jalapenos to chili and return to a simmer. Adjust seasonings with salt and pepper; serve.

Serves 8

NOTE: I didn't use the fresh peppers. I added a 4 oz. can of the chopped jalapenos. That was enough for us! We really don't like all the heat. This recipe was given to me by a friend alot of years ago.

Chili Con Carne

Chili Con Carne

8 Tbsp. chili powder

2 Tbsp. ground cumin

2 tsp. dried oregano

7 1/2 c. water plus 2/3 cup, divided use

4 lb. beef chuck roast, trimmed of excess fat and cut into 1 inch cubes

2 tsp. salt

8 slices bacon, cut into 1/4 inch pieces

1 medium onion, finely diced

5 garlic cloves, minces

4 jalapenos, cored, seeded and minced

1 c. tomato sauce

2 Tbsp. lime juice

5 Tbsp. masa harina

1/4 tsp. black pepper

1 purple onion, diced, for garnish

cheddar cheese, grated, for garnish

Mix chili powder, cumin and oregano in a small bowl. Stir in 1/2 c. water to form a thick paste; set aside. Toss meat cubes with salt; set aside.

Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat for 10 minutes. Remove bacon with slotted spoon to paper towel lined plate. Discard fat from pot. Increase heat to medium high. Saute meat in 4 batches until well-browned on all sides, about 5 minutes per batch. Reduce heat to medium and add onions; saute 5 to 6 minutes or until softened. Add garlic and jalapenos; saute for 1 minute. Add chili paste and saute 2 to 3 minutes. Add reserved bacon, browned beef, tomato sauce, lime juice and 7 cups of water. Bring to a simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich and starting to thicken - about 2 hours.

Mix masa harina with 2/3 cup water in a small bowl to form a smooth paste. Increase heat to medium. Stir in paste and simmer 5 to 10 minutes, or until thickened. Adjust seasoning generously with salt and ground black pepper. Garnish with diced purple onion and grated cheddar cheese; serve immediately.

Serves 6.

Leftover Enchiladas

Leftover Enchiladas

6 fajita size flour tortillas

3/4 lb. ground beef

taco seasoning, to taste

1 c. water

1/2 can bean dip

shredded Cheddar cheese

Velveeta - melted

Preheat oven to 375 degrees. Grease a 9 x 13 pan.

Brown ground beef; drain.  Add taco seasoning to your taste or use 1 packet.

Add water. Simmer until water is gone. Keep an eye on it and stir every so often so it won't stick.

Take your warmed tortillas and spread a tablespoon of bean dip on each one. Then, divide your meat so each one has about the same amount. Lay it down the center. Sprinkle a bit of shredded Cheddar on top. Roll them up and set them in the pan - seam side down.

Pour the melted Velveeta over the top of the tortillas and spread it around. Sprinkle a bit more of the shredded cheese on top. 

Cover with foil. Bake for about 35 minutes.

Serves 3.

Spanish Rice

Spanish Rice

1 lb. ground beef
1 medium onion, chopped
1 16 oz. can diced tomatoes, drained
2 c. cooked rice
1 lb. box Velveeta
garlic powder
salt
pepper

Brown meat and onion in large skillet. Drain. Season with garlic powder, salt and pepper to taste. Add tomatoes and then the cooked rice. Cut Velveeta into small pieces and add slowly so it'll melt smoothly into mixture.

NOTE: I found it was easier to melt the Velveeta ahead of time.

Guacamole

Guacamole

2 avocados
1 lime, juiced
2 tomatoes, chopped
1 small onion, chopped
1/4 tsp. pepper
1/2 tsp. salt
2 cloves garlic, minced
1/8 tsp cumin
1/8 tsp cayenne
2 Tbsp. salsa

Peel and dice avocados. Mash some, but leave some big lumps. Add the remaining ingredients. Chill until ready to use.

Enchilada Cheese Sauce

Enchilada Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. half & half
2 c. shredded sharp Cheddar cheese
1 (4 oz) can chopped chilis, undrained
salt & pepper, to taste

In large saucepan, melt butter on low heat. Whisk in butter; add half & half; bring to a simmer and cook until thickened. Add cheese, chilis, salt and pepper. Cook until thickened.

Enchilada Sauce

Enchilada Sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
2 1/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 c. salsa
1 can tomato sauce (8 oz)
1 1/2 c. water

Heat oil. Saute garlic. Add everything else. Mix well; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

Enchiladas

Enchiladas

1 lb. ground beef
1 package taco seasoning
1 c. water
2 c. cooked rice
1 (16 oz) can refried beans
2 c. shredded cheese, divided
10 (8 inch) flour tortillas
1 (16 oz) jar salsa
1 can cream of chicken soup

Cook beef; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer UNcovered for 5 minutes.  Stir in rice.  Cook and stir until liquid is evaporated.

Spread 2 Tbsp. refried beans, 1/4 c. beef mixture and 1 Tbsp. cheese down center of each tortilla; roll up.  Place seam side down in greased baking dish.

Combine salsa and soup.  Pour down center of enchiladas.  Sprinkle with remaining cheese.  Bake uncovered at 350 for 20 to 25 mminutes or until heated through and cheese is melted.

Copycat Taco Bell Enchiritos

Copycat Taco Bell Enchiritos

1 lb. ground beef
1/4 c. flour
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. dried onion
1/2 tsp. paprika
1/4 tsp. onion powder
dash garlic powder
1/2 c. water
1 (16 oz) can refried beans
10 - 12 fajita sized flour tortillas
1/2 c. diced onion
1 (10 oz) can enchilada sauce
2 c. shredded cheese

Combine first 8 ingredients.  Mix thoroughly.

Add beef mixture to water in skillet.  Mix well.  Over medium heat, break up as meat cooks.  Heat 8 to 10 minutes or until browned.  You should not have any large chunks.

Heat the refried beans.  Warm the tortillas.

Spoon 3 Tbsp. beans, 3 Tbsp. beef and some minced onion down the middle of tortilla.  Roll up.

Put in pan; cover with enchilada sauce and cheese. Heat at 350, or until cheese melts.