Enchilada Casserole Recipes






What You'll Need


  • nine corn tortillas
  • ten oz can, enchilada sauce
  • one onion, chopped
  • 1/2 tsp cayenne pepper, or more to taste
  • one salt & pepper
  • one can green chili, chopped
  • 1/2 cup cilantro, chopped
  • 15 oz can, black and/or pinto beans
  • one box spinach, frozen and thawed or fresh chopped
  • one bag of cheese, shredded
  • one can black olives, sliced
  • one green bell pepper, chopped
  • two zucchini, sliced small
  • 1/2 tsp cumin, ground
  • one tsp oregano


How to Make It

Note: You can use any vegetables you have on hand.
I'd recommend keeping the onion and bell pepper though.
Saute the onion and bell pepper in large pan.
Add the zucchini and saute for another 3 to 4 minutes.
Add all seasoning and oregano.
Stir for one minute.
Rinse beans.
Add green chili, cilantro and beans.
Stir and cook for 5 minutes.
Preheat oven to 375°.
To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish.
Add tortillas to cover bottom of dish.
Pour bean and vegetable mixture from pan over tortillas.
Spread evenly with a spoon.
Sprinkle a little bit of cheese on top
Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.
Add spinach on top of bean and vegetable mixture.
If using thawed spinach, tear apart with hands and layer on top. If using fresh, sprinkle on top
Layer tortillas on top covering spinach.
Pour enchilada sauce on top.
Spread sauce to completely cover tortillas.
Cover dish with foil tenting foil to try and keep the foil from touching the sauce.
Bake in oven for 40 minutes
Remove foil. Cover with remaining amount of cheese.
Sprinkle on olives and cilantro (optional).
Raise oven temperature to 400° and bake for another 15 to 20 minutes until cheese is lightly brown.
Let casserole rest for 10 minutes before cutting and serving. Recommended step.

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Pizza Puffs






What You'll Need


  • one-1/4 cups water
  • 1/3 cup shortening
  • 3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
  • two tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • one jar pizza sauce
  • one-1/2 cups all-purpose flour
  • four eggs
  • 3/4 cup finely chopped pepperoni (3 oz.)


How to Make It

  • Grease two large baking sheets and set aside.
  • In a large saucepan combine water and shortening.
  • Bring to a boil.
  • Add flour all at once, stirring vigorously.
  • Cook and stir until mixture forms a ball.
  • Remove from heat. Cool for 10 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
  • Drop dough by rounded teaspoons two inches apart onto prepared baking sheets.
  • Bake at 450°F for 15 to 17 minutes or until golden brown.
  • Serve with pizza sauce for dipping .

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    Cucumber Salad






    What You'll Need


    • three Med. Cucumbers Peeled and Sliced 1/4"
    • 1 C. water
    • 1/4 C. olive oil
    • two tsp.salt
    • one tsp. ground pepper
    • a couple sprigs of dill (optional)
    • one Med. Onion sliced and separate into rings
    • three Med. tomatoes cut into wedges
    • 1/2 C. Vinegar
    • 1/4 C. Sugar


    How to Make It

  • Combine all in a large bowl, toss making sure everything is coated well.
  • Refrigerate for at least two hrs before serving.

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    Grilled Cheesesteak Stuffed Peppers



    This .

    What You'll Need


    • Flank steak, 1 1/2 - 2 pounds
    • 1/2 pound white mushrooms, coarsley chopped
    • 16 slices provolone cheese
    • olive oil
    • salt and pepper
    • 4 bell peppers, sliced in half, seeds and ribs removed
    • 1 medium yellow onion, halved & sliced


    How to Make It







  • While pre-cooked roast beef could be made to stuff the peppers, the extra step of grilling fresh meat is well worth the small investment of time. I opted to make this a one grill meal by deploying the Summit’s plancha. The same set-up is possible on a kettle by substituting the Plancha for a cast iron skillet while also working the meat in batches, versus all at once.
  • Prepare the plancha for medium high heat. Add a small amount of oil to the plancha and then add the onions. Grill for approximately 3-4 minutes or until the onions turn translucent.
  • Oil and Onions
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Mushrooms Down
  • Add the mushrooms and grill a few minutes more. Stir occasionally.
  • Thinly slice the flank steak and season generously with salt and pepper.
  • Staged Meat
  • Push the vegetables to one side of the plancha and then add the meat to the open side.
  • Meat to the Griddle
  • Grill the meat for 3-4 minutes. The meat will continue to cook in the peppers, so cooking the meat all of the way through is not necessary for this step.
  • Steak & Onion on Plancha
  • Place one piece of provolone cheese in the bottom of each of the pepper halves.
  • Cheese in Peppers
  • Mix together the meat, onions, and mushrooms on the plancha. Remove the meat from the grill and place in a bowl.
  • From Grill to Bowl
  • Stuff each pepper with the meat mixture.
  • Suffing Peppers
  • Top with a piece of provolone
  • Layer of Cheese
  • Return the peppers to the grill and cook indirect, with medium heat 350 F, for 30 minutes.
  • Cheese over Pepper
  • Remove when the cheese has browned.
  • Grilled Cheesesteak Stuffed Peppers
  • Pepper on Spatula
  • Slice and serve.
  • Sliced Stuffed Pepper
  • I like my peppers slightly al dente. If you prefer a softer, more cooked, pepper, consider either pre-grilling or parboiling the pepper halves prior to stuffing.
  • grilled Cheesesteak Stuffed Peppers
  • The peppers make for a perfect knife and fork cheesesteak.

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    5-Ingredient White Chicken Chili




    This 5-Ingredient White Chicken Chili I hope You Like it. Dont Forget To Share it To save it on your wall page .

    What You'll Need


    • 6 Cups Chicken broth
    • 4 Cups Cooked shredded chicken
    • 2 15-oz cans Great northern beans
    • 2 Cups Salsa verde
    • 2 teaspoons Ground cumin
    • 1 whole Avocado
    • 1 Cup Tortilla strips


    How to Make It


  • Stovetop method: add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings. Crockpot method: add chicken broth, 2 UNCOOKED boneless skinless chicken breasts, beans salsa and cumin to a slow cooker, and stir to combine. Cook on low 6-8 hours or high 3-4 hours until the chicken in cooked though and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.

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    Juicy, Tender Meat





    What You'll Need


    • 1 medium onion, chopped
    • 4 large cloves garlic, chopped
    • 2 TB olive oil
    • 2 TB stone ground (coarse) mustard
    • ⅔ cup ketchup
    • 2 large eggs, beaten
    • 1 cup beef broth
    • 1 cup dried bread crumbs
    • 2 lbs ground beef
    • 1 tsp thyme
    • kosher salt
    • freshly ground black pepper
    • 3 TB Worcestershire sauce
    • 2 TB packed brown sugar


    How to Make It


  • Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.
  • In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.
  • Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. Whisk by hand to combine ingredients. Add ground beef and stir with wooden spoon until fully combined.
  • Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.
  • In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.
  • Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.
  • Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.

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    Apple Pie Bars



    This Apple Pie Bars I hope You Like it. Dont Forget To Share it To save it on your wall page .

    What You'll Need


      CRUST:

    • 1 1/2 cups unsalted butter, at room temperature
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon kosher salt
    • 3/4 cup granulated white sugar
    • 3 cups all-purpose flour

      • FILLING:

    • 6 Tablespoons unsalted butter, thinly sliced
    • 1 Tablespoon cinnamon
    • 1/4 teaspoon nutmeg, freshly grated (preferred)
    • 1/2 cup water, as necessary
    • 1/2 cup light brown sugar
    • 6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced

      • TOPPING:

    • 3 cups quick cooking oats
    • 1 1/4 teaspoons cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
    • 2 cups all-purpose flour
    • 1 1/2 cups light brown sugar


    How to Make It


  • 1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
  • 2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
  • 3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
  • 4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

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