Green Enchilada Casserole

Enchilada casserole is an easy way to feed an army cheese enchiladas. It has all the flavors of an enchilada plate (cheese enchiladas, beans, rice) but is nicely severed in a square. It is a great way to sneak in a salad with dinner because a pile of enchilada casserole on a plate is lonely. Taking this simple concept, green chicken enchilada casserole was created based upon Not My Green Chicken Enchiladas.

Ingredients:
Two cups seasoned chicken, shredded
Half cup sour cream
One jar Herdez Salsa Verde
One can black beans, rinsed and well drained
One cup Monterey Jack cheese, shredded
12 corn tortillas
One cup cheddar cheese, shredded
4 ounces queso Fresco
Salsa

Instructions:
Seasoned chicken, sour cream, half jar of salsa verde, black beans and monterey jack cheese were mixed in a bowl. To a 9x9 pan, add one layer of corn tortillas and one third of chicken mixture. Repeat with two more layers of corn tortilla and chicken. Cover with final layer of corn tortilla, top with remaining salsa verde, and top with cheddar cheese. Bake at 350° until bubbly.

Remove and let rest 15 minutes. Serve with crumbled queso Fresco and salsa verde.

Scaled for Likability: Great
There is something about an enchilada casserole that is so good. Yes, it was all the flavors of regular rolled enchiladas but better. Don't know if itis the mixture of all the ingredients and then the time to bake but the flavor is more intense. Unlike cheese enchilada casserole, this green chicken casserole did not contain Spanish rice nor was it missed. In fact, the addition of rice would have been to much and would have taken away from the creaminess of the casserole. Rice would have been great as a side, however.

This dish (minus queso Fresco) could easily be made ahead of time and stored in the fridge or freezer until cook date. If frozen, I would defrost in the fridge overnight before cooking and cover with foil to keep cheese from burning. Leftovers warmed in the microwave are just as good as served straight from the oven, too. Bake on a Sunday and have lunch for the week. Score, dinner and lunch in less than 20 minutes of work time.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

Search This Blog