enchilada – Kitcheeen

Chicken

Every Time This Dish Lands On His Plate, My Husband’s Eyes Sparkle With Delight

Delve into a dish that offers the warmth of comfort food combined with the zest of the Southwest. Tender chicken, aromatic green chiles, and luscious cheese merge together in this Slow Cooker Green Chicken Chile Casserole, a tribute to the fiery flavors of the Southwest U.S.

And while this casserole shines as the star, you can amplify its flavors further. Imagine pairing it with a zesty green salad, featuring avocado and tomatoes, splashed with a tangy lime dressing. Or, wrapping the casserole in freshly cooked rice or warm tortillas – a treat for the senses!

Ingredients for your Next Favorite Dish:

Chicken breasts or thighs (boneless, skinless): 1.5 lbs
Diced green chiles (1 can): 4 ounces
Green enchilada sauce (1 can): ~19 ounces
Chili powder: 2 tsp
Onion powder, garlic powder, and cumin: 1/2 tsp each
White onion (chopped): 1
Sour cream: 1 cup
Grated cheddar cheese: 2 cups (divided use)
Green onions (chopped): 1/4 cup
Prepared white rice: 3 cups
Salt and pepper: as needed

Cooking Directions:

Continue reading directions on the next page

How To Make Spinach and Cheese Enchiladas

Growing up, I seldom remember my dad donning the chef’s hat since my mom was the culinary enthusiast. However, there’s one dish that distinctly stands out from my childhood: enchiladas. For reasons unknown, whenever mom was away, it was enchiladas night, courtesy of dad. And thank heavens, because his version was absolutely scrumptious.

Back in the day, dad’s classic recipe usually revolved around ground beef or chicken. But as I’ve grown older, my palate craves innovative vegetarian delights. The thought of fusing spinach with cheese inside an enchilada sounded like an irresistible idea, reminiscent of the creamy richness of spinach dip. The result? Absolutely heavenly. Despite the generous serving this recipe offers, we managed to devour the entire batch in just a couple of days.

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, finely chopped
12 cups fresh spinach leaves
Juice from half a lime

¼ cup fresh cilantro, finely chopped
1 can (4.5 oz) green chiles, chopped
½ teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon ground cumin
8 oz cream cheese
1/2 cup sour cream
Salt and pepper, to preference
1 can (28 oz) green enchilada sauce
8 large flour tortillas
4 cups Mexican blend cheese, grated (divided use)
Optional garnish: additional cilantro, sliced green onions, olives, avocado slices

Method:

Continue reading methods on the next page

How To Make Walking Taco Casserole

These walking taco casseroles are absolutely delicious. Forget the casserole dish and put all of the ingredients into individual fritos bags for a fun dinner on a camping trip!

This walking taco casserole combines your favorite ingredients from a walking taco into a delicious casserole. Taco meat is layered in a baking dish with Frito chips, cheddar cheese soup and shredded Mexican cheese blend. Once the casserole has finished baking, it is topped off with lettuce and tomato. If you want to add some beans to this dish, you can mix refried beans or black beans right in with the ground beef mixture. You can serve this recipe with sour cream and salsa if you would like. Enjoy.
Check out this super tasty Walking Taco Casserole Recipe. Succulent ground beef is the key ingredient in this Walking Taco Casserole Recipe.
The only changes I’ve made to this dish over the years is adding onion to the ground beef, a layer of taco sauce or salsa to juice it up a bit, and a smidge more sour cream and cottage cheese

Ingredients :

1 lb Ground chicken, beef or turkey

1 small onion sliced

1/2 Can of Rotel (diced tomatoes with green chillies)

1 Packet of Taco seasoning

1 Bag of Frito Corn Chips

1 Can Black Beans, drained and rinsed

1 Can Enchilada Sauce (10 oz)

2 oz. Cream Cheese

2 C. Shredded Cheese

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Tag: enchilada