ENCHILADA CASSEROLE

Here's my mom's enchilda casserole recipe that we LOVE.  Oh how I wish DH like Mexican food so I could cook this at home.

ENCHILADA CASSEROLE

INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas

DIRECTIONS:
1.  Brown meat, onions, bell peppers and drain
2.  Add canned ingredients and cook until bubbles
3.  Line bottom of 9x12" dish with tortillas (torn into quarters)
4.  Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6.  Top with grated cheese
7.  Cook 20-30 minutes at 350 degrees

**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top.  Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.

[from Becca]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]

Honey-Lime Chicken Enchiladas

i've been meaning to put this recipe up for awhile now, but this is one of jake's favorites. they are sweet, which he likes. you won't be disappointed. i know it looks like a lot, but trust me, they are very easy.



1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish



Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.


In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.


Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.


Serves 4 to 6
recipe courtesy of holly hanks.

Source

[from Mama2Henry]

Chicken Lime Tacos

Here's another healthy one for you! These are REALLY good! I wanted to get a good picture of the chicken so I don't have all the other toppings that we used like cheese, avocado, salsa and sour cream (I would highly recommend these toppings). We loaded these tacos with all sorts of good stuff. After one taco we were both stuffed!




1 1/2 Lbs. chicken, cubed [can also use shrimp]

1/4 c. red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tbsp fresh cilantro (or to taste)

Flour tortillas


Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Source

[from Mama2Henry]

Chipotle Rice

I made rice in the style of the Chipotle restaurant this evening. Here's the recipe. 

• 1 tsp olive oil
• 1 lime
• 1 cup rice
• 1 1/2 cups water
• 2 tsp fresh cilantro

1. You heat the oil in your pan, then add the rice and the juice of the lime and stir for 1 minute.
2. Add the water and bring to a boil. Once it starts boiling reduce the heat to a simmer (low) and cook the rice for 25 minutes. I let it sit for another 10 minutes after as well
3. After the rice was cooked I stirred in the cilantro and some butter.

 

 It didn't taste exactly like the rice from Chipotle, but it was pretty darn good.

 

[from JenK30]

 

Guacamole

◦2 ripe avocados
◦1/2 red onion, minced (about 1/2 cup)

◦1-2 serrano chiles, stems and seeds removed, minced

◦2 tablespoons cilantro leaves, finely chopped

◦1 tablespoon of fresh lime or lemon juice

◦1/2 teaspoon coarse salt

◦A dash of freshly grated black pepper

◦1/2 ripe tomato, seeds and pulp removed

1.Cut avocados in half, remove seed, and scoop out avacado from the peel and use a fork to mash in a mixing bowl. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

2.Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

3.Keep the tomatoes separate until ready to serve.

4.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready

5.4 Just before serving, add the chopped tomato to the guacamole and mix.
 
[from Tracy]