Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

(Recipe from Just Get Off Your Butt and Bake)

Source: sixsistersstuff.blogspot.com via Bernadete on Pinterest

Ingredients
1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion 
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup 
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend 
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro 

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The  final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Review:We are making this tonight for dinner, but I love how simple it is.  

Chile Colorado Burritos

Chile Colorado Burritos

Source: food-pusher.blogspot.com via Kelly on Pinterest

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

Heat up refried beans in the microwave.

Put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito 

Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

Review:This is cooking now in the crockpot. We are excited to try this one tonight for dinner. 

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce


Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)


Review: I used leftover chicken for this recipe. I allowed it to marinate a half hour before rolling it and then it sat there until the oven was warmed up. The marinade was very flavorful, the recipe was supper easy!

White Chicken Enchildas

From Loving my domestic Life 2 to 3 cups cooked chicken or turkey
4 oz. cream cheese
1/4 cup minced onion
1 cup Jack cheese, shredded
1/2 bottle green taco sauce (you can use green salsa too)
1/2 tsp seasoning salt
1 small can sliced black olives (optional)
1 tomato, diced

1 dozen corn tortillas

Combine all above ingredients (excluding tortillas) for filling. Soften tortillas in wet paper towels in the microwave. *If you prefer, they can be fried in oil to soften. Place about 1/4 cup filling on one edge of tortillas and roll. Place in shallow pan, seam side down. Can freeze to this point. (If frozen, thaw and continue.)

4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can chopped chilies
1 cup Jack cheese, shredded

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubbles and thickens. Stir in sour cream and chilies, heat through but do not boil. Pour sauce over tortillas and top with Jack cheese. Bake at 350 degrees for approximately 30 minutes or until heated through.

Serve with guacomole, salsa, sour cream, and chopped cilantro.


Review: These tasted very creamy. I love the fact that you make two batches and freeze one for latter :)