Week nights in most houses are busy times and let's be honest most of us do not have time to cook the kind of meal that we would love to serve to our family. That is why this recipe is great, it can be fixed ahead of time and then frozen for up to a month before cooking it. This can also be split into individual portions to put back for a time when you are gone and the hubby or the kids need a good dinner and no idea what to cook.
1 bag tortilla chips
2 cups cooked chicken shredded
1 cup frozen kernel corn
1 16 oz salsa verde (you can use regular salsa, but the green salsa tastes best I think)
3 tablespoons sour cream
3 tablespoons fresh cilantro (if you don't have it you can skip it and don't worry)
1 tablespoon flour
1 cup shredded Monterrey Jack Cheese (or any mix of cheese) I always end up needing more cheese
The first step is the same no matter if you are fixing individual servings or one big one or plan on freezing it or cooking right away.
1) Combine the chicken, corn and salsa in a bowl. Stir together the sour cream and flour until well combined and then add chopped cilantro. Stir the sour cream mixture into the chicken mixture and stir until combined.
To make the casserole in one large dish, spray a 2.5 qt or larger casserole dish and layer with tortilla chips followed by the chicken mixture and some shredded cheese. Repeat the layers once more. Cover with foil and bake in a 350 degree oven for 20 or until the mixture is bubbly. Take off the foil add another layer of chips and the last of the cheese and bake uncovered until the cheese is melted.
Top with your favorite Mexican style toppings and enjoy.
The only change for individual servings would be to split the ingredients into four 10 to 12 oz oven safe dishes. Layer the dishes the same and cook the same also topping with chips and cheese the last 5 -10 minutes.
To freeze either the large casserole or the individual ones complete the recipe up to the point where you would put it in the oven, then freeze the casserole for up to month.
To cook the frozen casserole bake it covered at 350 degrees (do not preheat the oven as this lets the pan heat up gradually rather than quickly if it is glass) for 25 minutes. Uncover the casserole and cook another 20 minutes until bubbly, then top with the chips and cheese and cook until cheese is melted.
Hope you enjoy and as always change what ever you need to in order for your family to enjoy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, March 25, 2011
Sunday, January 23, 2011
Two meals for the work of one
Okay here is the next recipe. This one is not fixed using beef, elk or deer but chicken instead. The beauty of this recipe is you fix once and have to different meals from it in the end. One meal for the first night is a warm and creamy, cheesy chicken soup and the next meal is green chicken enchiladas. The core to this recipe is a whole chicken boiled until cooked and then shredded to use in the recipe. A nice side benefit to this is the extra chicken broth that you can put in the freezer to use another time.
Cheesy Chicken Soup
One whole chicken cooked and shredded
2 cans cream of chicken soup
2 - 3 roasted and peeled green chilies chopped or 2- 4oz canned green chilies
1/2 cup onion chopped
2 cups chicken broth
1 cup shredded cheese (can use cheddar, colby or your families favorite)
1) Cook the onions in a little oil in a dutch oven until clear. Add shredded chicken, soup, green chilies and enough of the broth to create a creamy consistency but not too runny. If you do add too much broth you can always thicken the soup with cornstarch at the end.
2) Cook the soup until it is hot through out. Add the cheese slowly and stir until melted.
3) Serve with extra cheese on top, sliced green onions and sour cream. You can also top with corn tortilla strips and your favorite Mexican toppings.
This soup makes enough for dinner for 6 or 1 hungry cowboy, two growing girls and a mom, with enough left over to make the second recipe of Creamy Cheesy Chicken Enchiladas.
Here is the second recipe to make with the left over soup later in the week. The soup will thicken while in the fridge during the week to make a great filling for enchiladas.
Creamy Cheesy Chicken Enchiladas
Half of the chicken soup made earlier in the week
1 can green enchilada sauce (you can use red if you prefer)
8 oz of your choice shredded cheese
12 corn tortillas
1) Pre-heat oven to 350 degrees and heat up the tortillas. I like using an the open flame from a burner on the stove top, but you can use the microwave also.
2) Fill each tortilla with enough of the leftover soup and roll-up and place in a 9x13 baking pan. Repeat until all the tortillas are used. If needed to use up all the filling make another pan.
3) Pour the enchilada sauce on top of the rolled-up tortillas and top that with the shredded cheese. Cook covered 15-20 minutes until bubbly and the cheese is melted.
4) Pull from the oven and let sit for a few minutes and then serve with rice, beans and your choice of toppings.
Hope you enjoy. Nothing I like better than cooking once and getting two meals out of it, each one different from the next!
Cheesy Chicken Soup
One whole chicken cooked and shredded
2 cans cream of chicken soup
2 - 3 roasted and peeled green chilies chopped or 2- 4oz canned green chilies
1/2 cup onion chopped
2 cups chicken broth
1 cup shredded cheese (can use cheddar, colby or your families favorite)
1) Cook the onions in a little oil in a dutch oven until clear. Add shredded chicken, soup, green chilies and enough of the broth to create a creamy consistency but not too runny. If you do add too much broth you can always thicken the soup with cornstarch at the end.
2) Cook the soup until it is hot through out. Add the cheese slowly and stir until melted.
3) Serve with extra cheese on top, sliced green onions and sour cream. You can also top with corn tortilla strips and your favorite Mexican toppings.
This soup makes enough for dinner for 6 or 1 hungry cowboy, two growing girls and a mom, with enough left over to make the second recipe of Creamy Cheesy Chicken Enchiladas.
Here is the second recipe to make with the left over soup later in the week. The soup will thicken while in the fridge during the week to make a great filling for enchiladas.
Creamy Cheesy Chicken Enchiladas
Half of the chicken soup made earlier in the week
1 can green enchilada sauce (you can use red if you prefer)
8 oz of your choice shredded cheese
12 corn tortillas
1) Pre-heat oven to 350 degrees and heat up the tortillas. I like using an the open flame from a burner on the stove top, but you can use the microwave also.
2) Fill each tortilla with enough of the leftover soup and roll-up and place in a 9x13 baking pan. Repeat until all the tortillas are used. If needed to use up all the filling make another pan.
3) Pour the enchilada sauce on top of the rolled-up tortillas and top that with the shredded cheese. Cook covered 15-20 minutes until bubbly and the cheese is melted.
4) Pull from the oven and let sit for a few minutes and then serve with rice, beans and your choice of toppings.
Hope you enjoy. Nothing I like better than cooking once and getting two meals out of it, each one different from the next!
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