Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. […]
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with […]
Apparently, enchilasagna is an actual word. Well, at least it is on the interwebs. It’s simply the combo of enchilada fixings layered in a pan just like a lasagna. That word seems strange so I’m sticking with easy and uncomplicated and just calling this an enchilada casserole. I know, how old school and boring! I assure you, the flavors are anything but boring and this dish is as uncomplicated as any other casserole.
This recipe works with beef, pork or chicken so it’s easily customizable and you can sub the black beans for white beans if you so desire. Enchilada casserole comes together in about thirty to forty minutes including the time it takes to make the super easy enchilada sauce. For flavoring the shredded meat, I pre-cook it with salt, pepper and little chili powder and then stir in about a cup of enchilada sauce. The layers are simple: corn tortillas, meat, sauce, beans, repeat! Monterey jack or queso quesadilla makes a perfect melty cheese to top the casserole with and can be layered into each layer if you like more cheese in your life. Top the baked casserole with fresh diced tomato, green onions, cilantro and pickled jalapeños for a spicy kick!
- 1.5-2 pounds pre-cooked and shredded beef, pork or chicken (season with salt, pepper and a little chili powder while pre-cooking)
- 4 cups enchilada sauce
- 18 corn tortillas
- 1 can black or white beans, drained and rinsed
- 1 cup (or more if adding between layers) Monterey jack or queso quesadilla cheese
- 1 tomato, diced
- 2 green onions, diced
- 1 tablespoon cilantro, chopped
- pickled jalepenos, optional
- Preheat oven to 350 degrees.
- Mix 1 cup enchilada sauce with the shredded meat.
- Lightly grease a 9x13 pan or other similar sized baking dish with olive oil.
- Spread ½ cup enchilada sauce in bottom of the dish.
- Layer 6 tortillas, then half of the meat, half of the beans and 1 cup of enchilada sauce (and cheese if desired).
- Repeat for another layer.
- Layer the last 6 tortillas on top and then the last half cup of sauce.
- Top with cheese if desired and bake 20-30 minutes until warmed through.
- Garnish with diced tomato, green onion, cilantro and pickled jalapeños.
The first snow of the season (happening now!) always makes me a bit giddy. This can only mean one thing…that the holidays are approaching and spending lots of meaningful time with family is just around the corner. The hubby and I have been hosting his family for Thanksgiving […]
Happy almost Easter! I survived having the kiddos home on Spring break last week and also hosted four of my daughter’s nine-year-old friends for her birthday sleepover. It never fails to surprise me at how rambunctious and LOUD a small group of young girls can be. And gross… because, of course, they’re at that age where bathroom humor is INCREDIBLY funny so despite my efforts to curtail any mention of bodily bathroom functions, they still managed to crack a bunch of jokes about it and end up in a fit of giggles on the living room floor. Seriously. Ugh. Anyway, this awesome chicken avocado lime salad is nothing to laugh at. It’s light, refreshing and makes a fantastic use of leftover chicken for an easy lunch.
Salads are always a great way to get in your daily dose of greens and this one is no exception. Pack on a little protein in the form of sliced grilled chicken. Add a little julienned carrot, diced avocado, cilantro and some slivered almonds. Toss with a yogurt and avocado based lime dressing and you’ve got an awesome answer to spring in a delicious chicken avocado lime salad!
- 4 oz grilled chicken breast, sliced into strips
- ½ avocado, diced
- 1 small carrot, julienned
- 1 cup or more salad greens like spinach, romaine or butter lettuce
- sprinkle of chopped cilantro and slivered almonds
- AVOCADO LIME DRESSING:
- ¼ cup plain greek yogurt (or use mayonnaise for dairy free)
- ½ avocado
- 1 tablespoon lime
- ¼ cup water (or more if you want it thinner consistency)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- Place salad ingredients in a bowl or layer on a plate with greens on bottom.
- Make dressing by combining all dressing ingredients in a blender and puree until smooth. Add more water if desired for a thinner consistency.
- Toss salad with dressing.
- Leftover dressing will keep in fridge for about a week.
Oh man, do I have spring FEVER!!! I’m dying to get my garden planted though I can’t plant anything in ground here until mother’s day. I found a cute little inexpensive five shelf greenhouse last week so I’ll start some seedlings in the next few weeks. With any […]
Perfect Pad Thai. I know, the title is a bit presumptuous especially for a Scandinavian-German girl never trained in Thai cooking. Nor do I have a Thai grandmother. That said, I just have this thing for a truly authentic pad Thai. Every Thai restaurant I ever go to […]
Why has it taken three weeks to recover from the holiday season?? I’m guessing it has something to do with a full two months of busy-ness leading to I-just-want-to-do-nothing syndrome. I’m still trying to catch my breath. The outdoor temperatures here in Minnesota were comparable to Antarctica last week (that’s really true, we were colder than Antarctica at least one day last week) and thus, we’ve been feeling a little stir crazy. At least school is back in session so things are getting back to normal with both routine and our meals. January has been the perfect time to rejuvenate both mind and body. My hubby and I have started the T25 workout series and I feel pretty good about it. We’ve also re-focused on eating more mindfully as the holiday indulgences and less physical activity do tend catch up with us. This Mediterranean chicken spaghetti squash bake is one of those delicious eating pleasures that serves to bring back more veggies and less grains to the table as well as being a warming winter weather food.
As I was dreaming about making my ricotta spinach artichoke dip one more time, I thought it just might make a really tasty pasta sauce. So I went with that idea and instead of pasta, used a spaghetti squash. To add more yumminess and a Mediterranean flair, I added kalamata olives, grilled chicken, and a combination of herbs to make chicken spaghetti squash bake into a complete meal. Fresh out of the oven, this dish is a creamy (mostly) clean eating comfort food!
- 1 roasted spaghetti squash
- 12 oz grilled chicken breast, diced
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 4 cloves garlic, finely chopped
- 5 oz fresh spinach, chopped (about 4 cups)
- 5-6 artichoke hearts, finely chopped
- 30 kalamata olives, sliced in half
- ½ cup mayonnaise
- ½ cup ricotta
- 1 cup Italian cheese blend (like parmesan, romano, manchego, mozzarella, provolone)
- 1 teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon marjoram
- ¼ teaspoon salt (optional - if you're using salty cheeses with the kalamatas, you may not need any additional salt)
- Preheat oven to 350 degrees.
- Shred the insides of a roasted spaghetti squash and place in a bowl with the diced grilled chicken.
- In a large frying pan, heat the butter or olive oil.
- Sauté onion, garlic and spinach until the spinach is wilted and bright green.
- Add spinach mixture to the squash and grilled chicken.
- Add remaining ingredients to the bowl and stir until completely combined.
- Scoop into a baking dish and top with additional cheese if desired.
- Bake 30 minutes until all is heated through.
- Serve hot.
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