As you can tell, I spend a little of each day going back through old recipe magazines and new ones, as they come in the mail. This recipe is from a Paula Deen magazine, 2007 and it is so good, I am thinking of opening up my own Mexican food restaurant here in California, since they DON”T KNOW HOW GOOD TEX MEX IS AND I CAN’T FIND IT HERE…ANYWHERE!!!!
Sorry, I lost it there for a minute. It is a great dish to take to potlucks or serve to company, just have the others bring a salad, chips and homemade salsa and you have a great Mexican dinner. Of course, you will want to top off the night by baking a praline cheesecake for dessert, which you can find on the ole blog……Your guests and family will think you are the “next TV cooking star”!
2 1/2 cups chopped cooked chicken (yes you can use a store bought chicken, I won’t tell)
1 (10 oz) can mild enchilada sauce (I used the mild green chile sauce since I like it better with chicken)
1 (8 oz) package softened cream cheese
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 (16 oz) pacakge 10-inch flour tortillas
1 (10.75 oz) can Southwest-style pepperJack soup
1 (8 oz) jar picante sauce
Preheat oven to 350. Lightly grease a 13×9 baking dish.
In a large bowl, combine chicken, enchilada sauce, cream cheese and onion; stirring to combine. Add 1 cup cheddar and 1/2 cup monterey jack cheese. Spoon mixture evely down center one-third of each tortilla; roll up tortillas and place seam side down in prepared baking dish.
In a medium bowl, combine remaining cheese, soup and picante sauce. Spoon mixture evenly over tortillas. Bake 30 to 36 min or until hot and bubbly.
Category: Casseroles
King (well this week, due to the royal wedding lets call it Queen Ranch Casserole
2 to 2 1/2 lb chicken
4 tables butter
4 table flour
1 cup milk
1/2 teas salt
1/2 teas garlic powder
1 can Rotel tomatoes
1/2 cup canned diced green chiles
1 onion, chopped
12 corn tortillas
2 cups grated cheddar cheese
Cover chickens with water and cook for about 45-60 min ur until done. Allow to cool and then debone chicken. Reserve stock.
In a saucepan, over low heat, melt butter, add flour and blend until smooth. Combine 1 cup of the reserved stock with milk and gradually add to flour mixture, stirring constantly until thickened to make a cream sauce. Remove from heat and season with the salt and garlic. Stir in Rotel, chiles, onion and set aside.
Bring remaining chicken stock to a boil. Dip each tortilla in stock to soften. Cut tortillas into 2 inch strips.
To assemble casserole, cover the bottom and sides of a 9×13 with Pam. Place about 1/3 cup of the tomato sauce over the bottom, placing about 1/3 of the tortilla strips over the sauce and bottom. Layer half of the boned chicken over tortillas and top with half of the creamed tomato mixture. Sprinkle 1 cup grated cheese over sauce. Add another layer of tortillas, top with remaining chicken, spoon over reamining tomato sauce and top with remaining tortillas. Sprinkle remaining cheese over top.
Bake at 350 for 30-40 min or until sauce is bubbly and cheese has melted.
Yields 8 servings
Loaded Mashed Potato Casserole
Oh boy, I just received in the mail yesterday the little Gooseberry Patch order form for one of their new cookbooks. One of the recipes from them is this mashed potato casserole which can be made with the already prepared meals from the grocery stores, such as Owens brand of mashed potatoes. It is a great family dish and goes wonderfully with Easter ham or roast.
5 1/2 cups mashed potatoes
1/2 cup milk
8 oz pak softened cream cheese
8 oz container sour cream
2 teas dried parsley
1 teas garlic powder
3/4 cup shredded cheddar cheese
6 slices bacon crisply cooked and crumbled
Combine all ingredients except cheddar cheese and bacon in a large mixing bowl. (if you are using the store bought mashed potatoes, you will have to get them to room temperature so you can stir them and blend in the ingredients.)
If you are using homemade mashed potatoes and have not mashed them, you will need a mixer for this and will need to beat the potatoes with all of the ingredients except the cheese and bacon.
(* I like to use fresh garlic pods to cut and rub all over the 13×9 dish before spooning the mixture into it.)Spoon into a lighly greased 13×9 baking dish; top with cheese and bacon. Cover and bake at 350 degrees for 30 min. Uncover and bake 10 more minutes or until cheese melts. Serves 12.
Three-Cheese Pasta Bake
1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese
Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce
Chicken Wild Rice Dish
Just finished going back for seconds on this one. It really was good. Was so easy to make and has a great flavor.
1 box (6.2 oz) package of wild-rice long grain and wild rice mix
2 tables butter
1 small onion, chopped
2 celery stalks, chopped
1/2 can (8 oz can) chopped water chestnuts
2 1/2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup
8 oz sour cream
1/2 cup milk (I used whipping cream because I just wanted a little extra richness)
1/2 teas each, parsley, pepper, salt and also garlic powder
1/2 cup ritz crackers, ground up
Stir in rice, chicken, cheese, soup, sour cream and mix together. Pour into a greased baking dish (about 2 qt). Sprinkle breadcrumbs over chicken mixture. Melt about 2 tables butter and pour over crumb mixture and bake at 350 for about 30 minutes. Serve with hot rolls, fresh green beans which you have added baby carrots and cooked in a saucepan with a piece of bacon, salt and pepper and 1 teas garlic powder. Makes a very pretty plate. You can also freeze this and then when you thawed it out, add your bread crumbs and butter to top and bake as usual…
Prepare rice mix according to package; set aside. Melt butter in a skillet and add onion and celery and water chestnuts to butter; cook them until soft and tender, about 10 minutes.
Spinach-Ravioli Lasagna
I was cleaning out my recipe books and trying to get organized and came across this one that I had torn out of an old Southern Living. It is so good and such an easy dinner to cook. Rachel Ray would love it, it can be done in 30 mins. Am headed to the store to stock up on a couple of items so thought I would get some ravioli and cook this for dinner tonight.
1 (6 oz) package fresh baby spinach, washed
1/3 cup refrigerated pesto sauce
1 (15 oz) jar Alfrredo sauce
1/4 cup vegetable broth (or chicken broth)
1 (25 oz) package frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian six-cheese blend
Garnish with chopped fresh basil if desired
Preheat oven to 375. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth. Spoon 1/3 of alfredo sauce mixture into a lightly greased 11x 7 baking dish. Top wtih half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake at 375 for 30 min. Remove from oven and sprinkle with shredded cheese. Bake 5 more min or until hot and bubbly. Garnish if desired.
Pork & Potato Stew
1 can Progresso French onion soup
1/2 cup chopped onion
1 lb cubes from pork tenderloin or pork chops
3 large carrots, cut up
2 large potatoes, cubes into 1 1/2″ cubes
1 package McCormick pork gravy mix
1 tbl olive oil or vegetable oil
1 teas ea. garlic powder, pepper and seasoning salt
Heat oil in large pan and sauté pork cubes with onion until pork is no longer pink. Sprinkle meat mixture with seasoning and gravy mix. Add cut up potatoes and carrots. Pour French onion soup over meat and veggies. Bake, covered in 350 degree oven for 3 hours. Serve with corn muffins.
Chicken Cobbler Casserole
This is so great for the Christmas season. It is quick, easy and perfect for family and friends who drop by.
6 tables melted butter, divided
4 cups cubed sourdough rolls
1/2 cup grated Parmesan cheese
2 tables chopped fresh parsley
2 medium size onions, sliced
1 (8 oz) package sliced fresh mushrooms
1 cup white wine (or use chicken broth)
1 (10 1/4 oz) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 & 1/2 cups shredded chicken
Toss 4 tables melted butter with next 3 ingredients; set aside.
Saute onions in remaining 2 tables butter in a large skillet over medium-high heat 15 min or until golden brown. Add mushrooms and saute 5 mins.
Stir in wine or broth and next 3 ingredients; cook, stirring constantly, 5 min or until bubbly. Spoon mixture into a lightly greased 9 in sq baking dish. top evenly with bread mixture.
Bake at 400 for 15 min nor until golden brown.
Breakfast Enchiladas
This is so good to make the night before Thanksgiving or Christmas or any time you need a breakfast casserole. It is different from the usual sausage -egg casserole you see in all the cookbooks and magazines around the holidays. Uses ham instead of sausage.
2 cups diced cooked ham (about 3/4 lb)
1/2 cup chopped green onions or diced green chiles or both.
10 (8 in) flour tortillas
2 cups (8 oz) shredded cheddar cheese, divided
6 large eggs
2 cups half and half
1/2 tsp salt
1/4 tsp ground pepper
Sprinkle cooked ham and chopped green onions (and green chiles if using them) evenly down the center of each tortilla; top each with 2 tables shredded cheese. Roll up tortillas, and place, seam sides down in a lightly greased 13×9 inch baking dish, which you have greased lightly.
Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas
Cover and chill at least 8 hrs. Remove from fridge and let stand 30 min at room temp before baking.
Bake, covered at 350 for 20 min; uncover and bake 15 min. Sprinkle with remaining 1/4 cup cheese and bake 3 to 4 more mins or until cheese melts. Let stand 10 min before serving.
Caramelized Onion Macaroni and Cheese
Doesn’t this weather just invite the comfy foods like mac and cheese? This new recipe out of Southern Living from 2006 is a keeper. It takes it to a whole new level.
1 (8 oz) package large elbow macaroni
2 tables butter
2 large onions, thinly sliced
1 tsp sugar
1 (16 oz) block white cheddar cheese, shredded
1 cup (4 oz) shredded Parmesan Cheese
32 saltine crackers, finely crushed and divided
6 large eggs
4 cups milk
1 tsp salt
1/2 tsp pepper
2 tables melted butter
Prepare macaroni according to package directions; drain and set aside
Melt 2 tables butter in a large skillet over medium high heat. Add sliced onions and 1 tsp sugar. Cook, stirring often, 15 to 20 min or until onions are caramel colored. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13×9 baking dish. Layer with remaining macaroni, onions and cheeses.
Whisk together eggs and next 3 ingredients; pour over macaroni mixture. Stir together reamining cracker crumbs, melted butter andsprinkle evenly over macaroni mixture. Bake at 350 for about 1 hour or until golden brown and set. Let stand 10 min before serving.
Chocolate Castles 