ENCHILADA CASSEROLE
George Mallet demonstrates his ex-wife's enchilada casserole recipe
Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Simple and Delicious Chicken Taco Casserole
Chicken taco casserole is a simple combination of of spices such as taco seasoning, salt, pepper, black beans, sour cream, onions, garlic, and tomatoes. Your family and friends will love it.
I use boneless, skinless breasts, but you can use the cut of meat of your choice. You can use ground chicken or beef for that matter. Make sure you adjust the cooking time accordingly.
I like to use diced tomatoes but fresh tomatoes can be used too. We use black beans, but feel free to use the beans of your choice.
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Tortillas with Chili (double recipe)
Tortillas with Chili (double recipe)
Corn Tortilla Ingredients:
1 and 1/2 cup (tea) of wheat flour,
1 and 1/2 cup (tea) of baking powder,
2 teaspoons of salt,
1 cup of warm water,
1 tablespoon of lard or butter.
How to prepare the Corn Tortilla:
[1] Mix the wheat flour, baking powder, salt, warm water and lard.
[2] Knead the dough until the ingredients are fully mixed.
[3] Divide the dough into approximately 10 or 12 balls.
[4] Cover the dough and let it rest for 10 minutes.
[5] Roll out the balls to form tortillas.
[6] Heat and grease the skillet over medium heat.
[7] Place the tortillas to brown on both sides one at a time in the skillet.
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Chili Ingredients:
1kg of ground beef,
200g of chopped bacon,
1 tablespoon of salt,
1 tablespoon of black pepper,
1 tablespoon of powdered coriander,
1 tablespoon of cumin powder,
1 tablespoon of chili powder,
3 tablespoons of spicy paprika,
1 cup of tomato paste,
1/2 can of peeled tomatoes,
2 chopped onions,
10 chopped garlic cloves,
2 tablespoons of Worcestershire sauce,
2 cups of baked beans with 1/2 tablespoon salt and 1 bay leaf,
1/2 chopped green pepper,
1/2 chopped red pepper,
2 cups of vegetable stock or 2 cups of water.
How to prepare Chilli:
[1] In a large saucepan, add bacon, garlic, peppers, onions, and tomato paste to fry.
[2] Let it braise for 20 minutes over low heat.
[3] Add meat and stir continuously for 30 minutes.
[4] Add salt, black pepper, coriander powder, cumin powder, chili powder, spicy paprika powder and Worcestershire sauce.
[5] After mixing, add 2 cups of vegetable stock or water.
[6] Finally, add the cooked beans.
[7] Continue cooking for another hour on low heat, with the pan covered. Stir from time to time.
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Chili Accompaniments:
- Guacamole,
- Sour cream,
- Cheese dish, grated,
- Creamy cheddar cheese,
- Nachos,
- Corn tortillas (recipe above).
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#tortilla
#chilli
# mexican
STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top