Honey Lime Chicken Enchiladas

 

These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!

 

Honey Lime Chicken Enchiladas

 

1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (2 large limes)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce

1/2 c. heavy cream

 

Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.

 

 

 

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).

 

While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

 

 

 

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

 

 

 

This recipe comes from Favorite Family Recipes!

 

Cheesy Chicken and Wild Rice Casserole

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  

Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

This recipe comes from Picky Palate - great website for recipes!


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Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Tex-Mex Cowboy Skillet

Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.

This recipe comes from Scattered Thoughts of a Crafty Mom - she's got great ideas!

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Tex-Mex Cowboy Skillet

1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)

Start water boiling for pasta. Cook pasta "al dente" (according to package directions).  Brown ground beef and onions in large skillet over medium-high heat, drain.

Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.

Add beans and corn, thoroughly mix to combine.

When macaroni is ready, drain and add to meat mixture, stir to combine.  Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.

Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts.  Serve and top with sour cream if desired.

Ham and Pasta Casserole

I had so much leftover ham from the holidays that I needed to find a few different ways to get rid of it.  I found this recipe - seemed like something pretty simple.  I'm having surgery tomorrow and figured it would be something my friends, who will be taking care of me, would be able to easily reheat.  It turned out really well - and it was nice to enjoy something satisfying that would fill me up - I doubt I'll be eating tomorrow.  

Ham and Pasta Casserole

6 ounces pasta
2 cups diced cooked ham (I used much less)
3 tablespoons butter
4 to 6 ounces mushrooms, sliced (I used more)
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese

Cook pasta in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl. 

Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. 

Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. 

Stir into the pasta and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.

Ham and Pasta Casserole

6 ounces pasta
2 cups diced cooked ham (I used much less)
3 tablespoons butter
4 to 6 ounces mushrooms, sliced (I used more)
4 to 6 green onions, trimmed, thinly sliced
4 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon seasoned salt
1/4 teaspoon garlic seasoned pepper or other pepper blend
dash cayenne or other hot pepper, as desired
salt or more seasoned salt and pepper, to taste
1 cup shredded Cheddar cheese

Cook pasta in boiling salted water, following package directions. Drain and rinse in hot water; combine with ham in a large bowl. Heat butter over medium low heat; add sliced mushrooms. Cook, stirring frequently, until mushrooms are tender; add green onions. Stir in flour until blended in thoroughly. Gradually stir in chicken broth and milk. Add seasoned salt, pepper, and hot pepper. Cook, stirring constantly, until thickened. Taste and add more salt and pepper, as needed. Stir into the spaghetti and ham mixture; stir in cheese. Bake at 325° for 25 to 30 minutes, until bubbly and cheese is melted.

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Tex-Mex Lasagna

Tex-Mex Lasagna

From Cooking with Paula Dean, Sept/Oct 2006

2 cups chopped cooked chicken

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15.25-ounce) can corn, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes and green chilies, drained

2 teaspoons ground cumin

1 teaspoon chili powder

teaspoon salt

1 (16-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

6 oven-ready lasagna noodles

1 (8-ounce) package Monterey Jack cheese with peppers, grated

1/2 (4-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.

Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

Chicken Chilaquiles

I've made this recipe, from Cooking Light, quite a few times and I just love it.  I usually top it off with a little sour cream, but that's not necessary.  A lot of times I make this casserole, freeze it, and then thaw and bake it for a weeknight meal.  

Chicken Chilaquiles

2  cups  shredded skinless, boneless rotisserie chicken breast

1/2  cup  chopped green onions

1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided

2  tablespoons  grated Parmesan cheese

1  teaspoon  chili powder

1/4  teaspoon  salt

1/4  teaspoon  black pepper

3/4  cup  1% low-fat milk

1/4  cup  chopped fresh cilantro

1  (11-ounce) can tomatillos, drained

1  (4.5-ounce) can chopped green chiles, drained

12  (6-inch) corn tortillas

Cooking spray

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture.

Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.  Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Philly Cheeseteak Casserole

Philly Cheeseteak Casserole

1 (16 oz) pkg. bowtie pasta
2 T. vegetable oil
2 onions chopped
1 1/2 lb. ground beef
1 (10 oz) can cream of mushroom soup
1 soup can milk
4 (4 oz) can mushroom
1/2 t. thyme
4 C. shredded Cheddar cheese divided
salt and pepper to taste
1 C. bread crumbs
3 T. butter melted

Preheat oven to 375. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté' onions until they begin to soften. Add ground beef and cook stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 C. of the cheese, and season with salt and pepper. 

Pour the mixture into a greased 9x13 baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.

Hearty Beef 'N Potato Casserole

This recipe is easy and yummy.  I make a few casseroles at the same time and freeze them for later.  If you plan to freeze it, you won't need to bake the tator tots ahead of time.  

Hearty Beef 'N Potato Casserole

4 cups or 1/2 of a 30 oz bag of hash round potatoes

1 lb ground beef

1-16 oz pkg frozen chopped broccoli, thawed

1 can french fried onions

1-10 3/4 oz can cream of celery soup

1/3 cup milk

1 cup shredded cheddar cheese

1/4 tsp garlic powder

Place potatoes on bottom and up sides of 8"x12" casserole dish. Bake uncovered at 400° for 10 minutes. Brown beef in large chunks; drain. Layer beef, broccoli, and 1/2 can of the onions in the potato shell. Combine soup, milk, 1/2 cup of cheese and seasonings; pour over beef mixture.  Bake covered at 400° for 20 minutes. Top with remaining cheese and onions; bake, uncovered 2 to 3 minutes longer.
Serves 6