Green Chicken Enchilada Casserole

It's always good to have a few solid casserole recipes for those times when you need a good potluck item or when you take dinner to a big family.  Even better is having casserole recipes that are easy but still taste great!  I got this recipe from my friend/cousin (frousin), Kylie, at a big family picnic we had at the park in the Spring.  It tastes just like chicken enchiladas but without the hassle of rolling up enchiladas.  Yay!

1 1/2-2 cups cooked chicken (you can use canned, rotisserie or cook it and shred it yourself)

Cooked rice (I used 1 1/2 cups before cooked)

1 can green enchilada sauce (I used half of a big can)

1 can cream of chicken soup

1/2 cup sour cream

2 cups shredded cheese

salt/pepper to taste

1 tsp. garlic powder

pinch of oregano and cumin

onion, if desired

Mix all ingredients together in a big bowl using only half the cheese.  Pour into a 9x13 and cover with remaining cheese.  Bake at 350 for 30 minutes.

Another Chicken Tortilla Soup

We have some good chicken tortilla soup recipes on Becoming Betty, but I have one more to add.  We all like options, right?

I got this recipe from my good friend, Cara, who got it out of a Fry's recipe pamphlet.  It's been a little rainy here and I always want to eat soup when it's rainy, so I tried this recipe the other day and we loved it.  Add it to your soup recipe arsenal for those days when you just need something to warm you up.

1 onion, chopped
4 chicken breasts, frozen
1 can diced tomatoes
2 (4 oz.) cans green chilies
1 small can mild red enchilada sauce
2 cloves garlic, minced
1 can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
pepper to taste
1 bay leaf
10 oz. frozen white corn
cilantro, chopped (as much as you like)

*In your crock-pot, layer the chopped onion, chicken breasts, diced tomatoes, green chilies, enchilada sauce, garlic, chicken broth, seasonings and bay leaf.  Cook on low for 5-6 hours.  Then mix up the soup, shred up the chicken with a fork and knife, and add corn and cilantro.  Cook for another hour or so and serve with tortilla chips, avocado, shredded cheese and sour cream, if you'd like.

*I didn't write down all the can sizes as she was reading this to me over the phone, but they are all just regular sized cans, around 15 oz.  I actually made this on the stove, using already cooked, shredded chicken.  I let it simmer for about 30-40 minutes.

Chicken Taco Soup

Yes, this is another version of taco soup.  I love taco soup so when I found this recipe I had to try it.  I had my doubts, but it was delicious!  Not too spicy and full of flavor.  It makes a lot so we ate it for a few days and it just got better with time.  I can't wait to make it again!  Recipe is from Favorite Family Recipes.

Chicken Taco Soup

• 3 chicken breasts
• Valentina hot sauce (any hot sauce will do)
• 2 cans chicken broth
• 3 cans italian stewed tomatoes
• 1 bunch cilantro, with the stems removed
• salt to taste
• 2 cans black beans, drained and rinsed
• 2 cans sweet corn, drained and rinsed

Place chicken breasts in crockpot and cover with hot sauce.  Cook on low for 4 to 6 hours.  When chicken is done, remove from crockpot and shred.  Put it back into the crockpot and add chicken broth, beans and corn.  Put stewed tomatoes and cilantro in a blender and blend until smooth.  Add to crockpot.  Season with salt and any other seasonings you prefer.  I added a little bit of chili powder and cumin.  Cook for 1 more hour until heated through.  Serve with shredded cheese, sour cream and crushed tortilla chips.

Greek Guac

As much as I love guacamole, I hardly ever make it.

Probably because I am the only one in our house that will eat it and once I start, I can't stop.

But what is a girl to do when avocados are on sale for dirt cheap?  No choice but to make some guac.

I usually add some sour cream, tomatoes or salsa, cilantro, and maybe a few seasonings.  I've tried a few different recipes and they have all been good ones.

This time I decided to try adding some plain, Greek yogurt and I am not kidding, this was the best batch yet.  Even my husband and his sister, who don't like guacamole, liked it and came back for more.  Beyond easy and beyond creamy.  Yum!

3-4 large avocados, mashed
1/2 cup plain, Greek yogurt (I like FAGE total 0%)
1/2 cup salsa (I like Kirkland organic medium salsa from Costco)
salt/pepper if you want (I didn't)

*Mix well and eat!  I didn't actually measure the yogurt or salsa but I am guessing this is close.  I started out eating it with chips but then switched to carrots when I started feeling guilty.  It was delicious with both.

Creamy Spinach Enchiladas

I am such a slacker.  Not only have I neglected this blog, but I have pretty much avoided cooking as much as possible this summer.  But then my friend, Jill, told me about this recipe and I couldn't stop thinking about it so I cranked up the oven and actually made a real dinner last night.  She found this recipe on Pinterest and it is originally from Real Simple.  And it seriously was real simple and real delicious.  Thanks, Jill!

1 (10 oz.) package frozen spinach, thawed and squeezed dry (Jill used fresh and said it worked great)
1 cup frozen corn, thawed (I used white corn)
1 1/2 cups grated Cheddar cheese (I used mozzarella)
2 (4.5 oz.) cans diced green chilies
1 cup heavy cream (I used 1/2 cup cream and 1/2 cup Greek yogurt)
salt/pepper
8-10 corn tortillas, warmed

*In a bowl, mix spinach, corn, 1 cup of the cheese and 1 can of chilies.  Stir together well.  In another bowl, mix cream, the other can of chilies and a little salt and pepper.  Place a couple spoonfuls of the spinach mixture in each tortilla and roll up.  Place seam-side down in a baking dish.  Top with the cream sauce and remaining cheese.  Cover with foil and bake for 15-20 minutes.  Uncover and bake another 15-20 minutes until bubbly and heated through.

*Jill is an amazing photographer.  Check out her mad skills here.

Crockpot Chicken Taco Filling

You're going to have to trust me on this one.  My horrible picture does not do justice to how yummy this taco filling was.  And I know I have talked trash about cream-of-whatever soups in the past, but I used the cream of chicken soup in this recipe and it was delicious, so there you go.  

I found the recipe on 365 Days of Slow Cooking, which is an awesome recipe blog.  Who doesn't love a good crockpot recipe?  Especially in the Summer when you would do anything to avoid turning on the oven.  We loved these tacos and it was such a quick and easy dinner on a busy end-of-school-crazy night.

6 chicken thighs (I used about 12 frozen chicken tenders)
1 (10 3/4 oz.) can cream of chicken soup
1 cup Picante sauce or salsa
1 (4 oz.) can diced green chilies
2 Tbs. taco seasoning
salt/pepper

*Put chicken in crockpot.  Pour the rest of ingredients on top.  Cook for 5-6 hours on low.  Serve in corn tortillas as tacos or in a flour tortilla as a burrito.  Garnish with cheese, lettuce, tomato, cilantro, sour cream or whatever floats your boat.

Guacamole

 My avocados finally softened so I was able to make guacamole.  My husband and I couldn't stop eating it!  Nothing new around here.  When it comes to mexican food or ice cream we have no self-control.  I didn't use any recipe as a reference, just added ingredients that I like.  And like I said, we couldn't stop eating it.

Gaucamole

3 avocados
1/2 onion, chopped
1/2 bunch cilantro, chopped finely
4 roma tomatoes, diced
1 juice of lime
1 jalapeno or serrano chili, diced (optional)
1/2 tsp. salt, taste then add more if needed

Mash avocados then add rest of ingredients.  Serve with tortilla chips.

Carne Asada Tacos

Like I've said before, Albany doesn't have a lot of mexican restaurants to choose from.  With Cinco de Mayo being last Saturday, I was craving tacos and guacamole.  I fulfilled my taco craving but I'm still waiting for my avocados to soften to make the guac.  I found this recipe on allrecipes.  The marinade is full of flavor and spices.  It satisfied my craving for good tacos and made my husband happy.  He loves steak.  Muy bueno!

Carne Asada

• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika

Place steak in a shallow dish or ziploc bag.  Mix all ingredients then pour over steak.  Marinate for 4 to 8 hours or overnight.  Cook on grill or grill pan.  Cut into thin slices.  Serve as tacos with pico de gallo, cheese and guacamole.

Chicken Tortilla Soup

I haven't posted a recipe in months!  I feel like such a slacker.  But I've made a goal to do better so here's hoping I stick to it!  We were in Arizona for a few weeks and loved every second of it!  It was warm and sunny everyday!  Now we are back in Albany and it feels like winter.  Not really, but close.  Also, I came home to a kitchen with new counter tops, sink and painted walls.  Yep, my husband surprised me and I couldn't be happier about it!  I walk into my kitchen and just smile because I love it so much.

Anyways, about the recipe.  I make tortilla soup a lot and planned to make it yesterday.  I didn't have all the ingredients for the recipe I usually use so I did some googling and came up with this one.  It was easy and tasted so good!  

Chicken Tortilla Soup

2 boneless, skinless chicken breasts
1 32oz box low sodium chicken broth
1 can diced tomatoes
1 can corn
1 can black beans, rinsed
1 can green chiles (optional)
1/2 onion, chopped
3 Tbs. tomato paste
3 cloves garlic, minced
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
2 to 4 corn tortillas, cut into small strips

Put all ingredients, except tortilla strips, in crockpot.  Cook on low all day or high for 4 to 6 hours.  When chicken is done, take out of crockpot and shred.  Add back into soup.  Add tortilla strips 30 minutes before serving.  Serve with grated cheese, sour cream and chips.

Enchilada Casserole

I got this idea off of Picky Palate.  She made something similar using chicken enchilada ingredients so I decided to try it with ground beef and red sauce.  This was so easy and tasted so good that I might never make regular enchiladas again.  Ok, so I actually made enchiladas yesterday (honey/lime) and rolled them, so I guess that's not true.  But a casserole sure is nice when you're short on time.

1 lb. lean ground beef
1 onion, chopped
Red enchilada sauce (I used two small jars from Trader Joe's)
6-8 corn tortillas, torn into pieces
Shredded cheese (I used colby/jack)

*Brown ground beef with onion on stove.  Season with salt/pepper/garlic powder.  Add enchilada sauce and let simmer.  Tear up corn tortillas into bite-size pieces.  Pour meat mixture into a 9x13 pan.  Add tortillas and mix together really well.  Cover the top with cheese and bake at 350 for 25-30 minutes.

White Bean Chicken with Green Chilies

This was an accidental dinner that happened when I tried to make another dinner and then realized I didn't have the right ingredients.

Luckily, it turned out to be good, and I think we liked it even more than the original dinner I was trying to make in the first place.

Then add bonus points for it being a crock-pot dish because that just makes my life a little easier.  Two thumbs up!

4-5 large chicken breasts (mine were frozen)
1 jar of salsa (I used half of a Costco-sized jar)
1 (15 oz.) can Great Northern white beans
1 (4 oz.) can diced green chilies
Frozen white corn (I like Trader Joe's and I used about 2/3 of a bag)

*Cook on low for 5-6 hours and then serve over rice or in tortillas.

Crockpot Chicken Tacos

For some reason it is not letting me type above the picture today so I'll skip the small talk and just cut to the chase.  The recipe:

4-5 chicken breasts (mine were frozen)

salt/pepper/garlic powder

1/2 of an onion, diced

1 (4oz.) can green chilies

2 tomatoes, diced

taco seasoning

*Put chicken breasts in crockpot and season with salt, pepper and garlic powder.  As much as you like.  Put about an inch of water in the bottom and cook on low for 4-5 hours.  Take out chicken and shred up with a fork.  Drain water out of crockpot and put chicken back in.  Cover chicken with onion, green chilies, tomatoes and a little more garlic powder.  Put a tiny bit of water so the bottom isn't dry.  Sprinkle about a Tablespoon of taco seasoning over the mixture and stir all together.  Cook on low for another couple of hours.  Serve in tortillas with cheese and whatever else you like.

Taco Pasta

 I made this taco pasta dish last week and it was delish!  It was a fun change to regular 'ole pasta with marinara sauce.  I loved the addition of cream cheese and sour cream.  And it tastes just like a taco!  Another great recipe from this blog.

Taco Pasta

1 pound ground beef
8-12 ounces medium pasta shells or other small dry pasta shapes, cooked and drained
1/2 cup pasta water
1 small onion, chopped (about 1 cup)
1 14-ounce can diced tomatoes with mild green chilies, drained (if making this for kids, you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper

In a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet.  Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.  Toss in the cilantro right before serving.  Sprinkle with shredded cheese and serve.

Lone Star Chicken Enchiladas

I got this recipe from one of my Taste of Home magazines.  I LOVE when that little gem of a magazine arrives in my mail each month.  So many good recipes that are tried and true!  This one is actually an award winning recipe.  And I'm all about trying award winning recipes!  Especially enchiladas.  My fave.  These were soooo good and did not disappoint!  I will definitely be making these again.  Soon.

j

Lone Star Chicken Enchiladas

3 boneless, skinless chicken breasts

1 can diced tomatoes

1 can green chilies

3/4 cup salsa verde

1 tsp. cumin

2 1/2 cups whipping cream

3/4 tsp. salt

12 to 18 corn tortillas

2 cups shredded cheese

Put chicken, diced tomatoes, green chilies, salsa and cumin in crockpot.  Cook on low for 4 - 6 hours.  Shred chicken.  In a bowl, mix whipping cream and salt.  Dip tortillas in whipping cream then top with about a 1/4 cup of chicken mixture.  Roll up and repeat until pan is full.  Pour remaining cream on top and sprinkle with cheese.  Cover and bake at 350 degrees for 35 minutes.

Sour Cream Beef Enchiladas

 First things first.  Please don't stop looking at this blog because of this gross picture.  It's obvious that I have a lot to learn about food photography, and believe me, it's on my to-do list.

Also, I am in New York at Holly's house and tomorrow morning I am taking a train with BC to New York City and I can't remember the last time I was this excited about going somewhere. 

Not to sound dramatic, but I've pretty much been dreaming of going to NYC my whole life.

I have a long list of places I want to eat and only two days to hit them all...so wish me luck.

Now about the enchiladas.  They were really easy and really good.  It was fun to try a different spin on the traditional beef enchiladas that we usually eat.

 

1 medium onion

1 lb. lean ground beef

1 (16 oz.) container sour cream

1 (10 oz.)  can hot enchilada sauce

1 (10 oz.) can mild enchilada sauce

1 cup frozen white corn

12 corn tortillas

sharp cheddar cheese, shredded

*Brown ground beef with onion.  Add sour cream and corn.  Mix well while heating over medium heat.  Add half the can of hot enchilada sauce.  Stir to combine.  Warm up tortillas.  Spoon some meat mixture into each tortilla.  Top with a little cheese.  Roll up and place in a 9x13 pan.  When the pan is full, mix the remaining enchilada sauces and pour over top.  Cover with cheese.  Bake at 350 for 30 minutes.

Chili's Fajitas

 My husband and I have lived in a few states where good Mexican food is hard to find.  So, we usually end up eating at Chili's for chips and salsa and fajitas.  Although, we are now quite fond of Chipotle.  But that's beside the point.  I've had this recipe in my file for years and finally decided to pull it out and make us a fajita dinner.  It says it's the recipe Chili's uses for their fajitas.  Whether that's true or not, I'll never know.  What I do know, is that these fajitas were fabulous!  We absolutely loved them and could.not.stop.eating.them.  Husband said they are the best he's ever had.  That's big time.

Chili's Fajitas

2 lbs. flank steak, skirt steak or sirloin steak or chicken
1 red bell pepper
2 green bell peppers
1 onion

Marinade:

1 cup reduced sodium soy sauce
1 cup water
3 1/2 Tbs. honey
4 tsp. worcestershire sauce
1 tsp. minced garlic
1 tsp. ground ginger


Combine all ingredients for marinade in a bowl.  Put meat in ziploc bag and pour half of marinade over meat to cover.  Seal and let sit in refrigerator for at least 2 hours.  Can do overnight as well.  Slice onions and peppers and cook over medium heat in a saucepan until tender.  Pour a few tablespoons of marinade over onions and peppers to flavor.  Cook meat on stove in a skillet or grill pan until done.  Place meat and vegetables in tortillas and top with sour cream, cheese and guacamole.  

NANI'S ENCHILADAS

This recipe came from my dear friend Brooke's mother, Ana Maria, fondly known as "Nani". Nani was born in Spain and raised in the Phillipines. She is the cutest, sassiest most adorable lady you could ever meet and if you ever visit her, she will feed you until your eyes bulge! This is a great, hearty enchilada recipe that is easy and can be frozen for future use. If you choose to freeze it for use a a later time, freeze it unbaked. Take out of the freezer and let it sit for about 20 minutes before baking at 375 for about 1 to 1 1/2 hours. Check to make sure it is done in the middle.

I hope you like this as much as we do and I really wish all of you could meet Nani!!

INGREDIENTS

1 lb. ground beef
1 small chopped onion
1 15 oz. can refried beans
1 3.8 can sliced black olives
1 large can Macayo's Enchilada Sauce (comes in mild or hot--your preference)
1 8 oz. can tomato sauce
1 15-20 count package corn tortillas
2 cups shredded cheese (Mexican blend or your choice)

Brown ground beef, and add chopped onion, Cook a little with onion in the beef then drain. Add olives and refried beans. Let mixture cool a little as you will be rolling this into the tortillas..

Heat to medium heat about 2 inches of oil in a medium frying pan. Dip tortillasinto hot oil, just to soften. Do not cook crisp. Drain on paper towels.

In a 9x13 baking dish, place about 3/4 cup of enchilada sauce and coat bottom of dish. Dip tortillas into enchilada sauce and place approx. 3 T. of meat mixture into the center of the tortill and roll. Place seam side down and repeat until all tortillas or mixture is used. Lay in rows in pan. Make sure you place them tightly in the dish, or they will not fit. You may have to use 2 pans. Pour remainder of enchilada sauce on top and top with shredded cheese.

Bake covered at 375 for 3-40 minutes. Each serving can be topped with lettuce, tomatoes, olives, chives, sour cream or chopped cilantro.

Fajitas

I saw this recipe on my cousins blog and knew I had to try it. My husband didn't think he was going to like it by the picture he saw, but he did admit after we had it for dinner that he really liked it. I think the noodles add a fun new twist instead of using tortillas.

Red bell pepper, julienned


Green bell pepper, julienned (I used yellow)


1/2 onion, sliced


2 Tbls olive oil


1/2 bag fajita meat (or full bag depending on how big the bag is) (see picture below)


1 can Original Rotel


Angel hair pasta


*Cook pasta according to directions. Saute bell peppers & onions in olive oil. Add meat for the last 5 minutes. Add Rotel. Drain water from pasta and add to fajitas. Mix well & Enjoy!


**This meat can be found at your local grocery store, but you get more bang for your buck at Costco/Sams Club.

Salsa

I got this recipe from Pioneer Woman.  I love the fact that I can go to her website, choose a recipe, and know that it will be delicious.  Ree never lets me down!  I don't make salsa very often but this recipe just might motivate me to make it more.  It was a cinch to throw together and, really, what's better than homemade salsa!   

Restaurant Salsa

1 28oz can whole tomatoes
2 cans Rotel tomatoes with green chiles
1/4 onion
1/2 bunch cilantro
1/2 jalapeno
1/2 lime
1 clove garlic, minced
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar

Put all ingredients, except lime, in a blender or food processor.  Squeeze lime over the top.  Give it a few pulses until blended but still a little chunky.  Chill in refrigerator and serve with tortilla chips.

Guiltless Guacamole

I got this recipe from one of my friends here in Albany.  She made it for a girl's night and it was sooo good!  I knew I had to have the recipe.  The beans give some added protein and fiber.  That way you can feel a little better when you can't stop eating it!

Guiltless Guacamole

1 can white kidney beans, drained and rinsed
1 Tbs. lime juice or more for taste
1 jalapeno chile, seeded
1/2 cup fresh cilantro
1/4 cup sweet onion, chopped
2 ripe avacados, halved and pitted
2 plum tomatoes, diced
salt

In blender or food processor, puree beans and 1 tsp. lime juice until smooth.  Transfer to medium sized bowl.  Place jalapeno, cilantro, onion and 1/2 tsp. salt in blender or food processor.  Pulse until juicy and thick.  With spoon, scoop avacado from peel into bowl with beans.  Mash with fork until blended but still a bit chunky.  Add diced tomatoes and onion mixture to avacado/bean mixture and stir.  Stir in additional lime juice to taste.  Serve with baked tortilla chips.