Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Avocado based sauces for enchiladas are all the rage these days because they provide a delicious creamy element that is also good for you. Flavored rice is piled on in there to add texture, filler, and extra flavor. We have used corn tortillas, but you are welcome to substitute flour tortillas.

 

Make Ahead Instructions

This enchilada casserole can easily be made ahead. Assemble and refrigerate before baking, up to 1 day in advance. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying out. Remove the covering and bake when ready to eat.

What if I don’t have pre-cooked chicken?

This recipe calls for pre-cooked shredded chicken. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. If you don’t have any cooked chicken, simply place chicken in a pot of boiling water and boil until cooked, about 15 minutes. You can do this while your rice cooks. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. Once it is cooked, remove from the liquid and chop it up.

 

If you like this recipe, you may be interested in some of our other delicious Mexican style recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Creamy Chicken Enchilada Casserole

This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

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Ingredients

  • 1 cup white rice
  • 1 teaspoon ground cumin divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup salsa verde
  • 2 avocados pitted
  • 1/2 cup sour cream
  • 1 jalapeno stem removed (optional)
  • 2 boneless skinless chicken breasts cooked and shredded
  • 28-32 corn tortillas
  • 4 cups shredded mozzarella

Instructions

  • Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.

  • Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.

  • Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.

  • Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9×13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.

  • Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas and spread sauce on top of tortillas. Sprinkle a light layer of cheese over the sauced tortillas. Repeat with remaining rice and chicken.

  • Top with a final layer of tortillas, smother with remaining sauce, and cover  with remaining cheese.

  • Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly. Serve hot.

Notes

This recipe is mild. If you want to create a spicy version, add a whole jalapeno into the sauce.

Chicken Enchilada Casserole

 

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The Best Summer Fruit Salad

Summer Fruit Salad

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This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have!

Let me introduce you to the fruit salad that everyone will rave about. I call it my triple fruit salad with lemon poppy seed dressing, but everyone else just calls it “The Best Summer Fruit Salad” because, well, it really is. Whenever I bring this to a party or a potluck, it’s always the first thing gone. People can’t resist the winning combination of pineapple, kiwi, and strawberry.

 

Do I have to add sugar to my fruit salad? Why is there sugar at all?

Depending on their ripeness, fruits have various levels of natural sugars. When working with acidic fruits like pineapple and strawberries, it’s a common practice to add a sweetener to provide a more balanced flavor. It’s a good idea to taste your fruit before preparing the salad to see if it may be on the sweeter side, or if it is on the more acidic side. Adding sugar or honey to a more acidic pineapple and batch of strawberries will help balance the flavor.

 

How do I cut a pineapple?

Aren’t sure how to cut a pineapple? I don’t blame you. Those pokey fruits can be a beast. Pineapple cutters seem like a great idea, but pineapples come in all sorts of sizes and their cores are of varying thickness so it doesn’t always work in practice.

  1. Lay the pineapple on its side on a large cutting board. Cut about 1/2 inch off the top and bottom (removing the large green stalk on top).
  2. Stand the pineapple upright. Use a sharp knife to slice that unruly, pokey skin off the sides in slices. Try to leave as much of the flesh intact as possible, but remove all that nasty skin.
  3.  The core of the pineapple is usually hard and inedible. Feel around one end of the pineapple to see where that hardness begins. I usually use a dull butter knife to make a little indentation to outline the core. If you are cubing your pineapple simply cut large chunks off, leaving the hard core behind, then slice and dice into cubes. If you are creating rings, you’ll cut slices and remove the core out of each individually.

 

Looking for other fantastic summer side dishes? You may enjoy these delicious recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Fruit Salad Recipe

Summer Fruit Salad

This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have.

Prep Time10 mins

Total Time10 mins

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Servings: 8 Servings

Ingredients

  • 1 large pineapple
  • 2 pounds strawberries
  • 4 large kiwis
  • 1 large lemon juiced
  • 2 tablespoons sugar or honey
  • 1 tablespoon poppy seeds

Instructions

  • Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes . Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: slice the kiwi in half, and use a spoon to remove the fruit from the peel. Cut into bite-sized cubes.

  • Combine all the prepared fruit in a large mixing bowl. Drizzle lemon juice over fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.

  • Chill for at least 30 minutes before serving.

Nutrition

Calories: 146kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Sodium: 4mg | Potassium: 465mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2.4% | Vitamin C: 206.2% | Calcium: 6.8% | Iron: 6.2%

Fruit Salad Recipe

This winning combination of fruits drizzled with a lemon poppy seed dressing make up the best fruit salad you'll ever have.

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Easy Strawberry Salsa

Strawberry Salsa

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Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!

 

Strawberry season starts in early May and runs until the end of July which means the tastiest, most succulent strawberries you can buy can only be found during those months. However, ever changing agricultural methods and the incredible availability of shipping make strawberries available year round. These “off season” strawberries will be more on the crunchy, less sweet side making them perfect to use in a salsa where the acidity of the lime juice and tomato will help break down the fruit making it a bit softer. Adding sugar to crunchy strawberries will also combat the out of season problems and add sweetness and soften them up in their own juices.

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Easy Strawberry Salsa

Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!

Prep Time15 mins

Total Time15 mins

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Servings: 8 servings

Ingredients

  • 1 medium tomato chopped
  • 3/4 cup chopped strawberries
  • 1/4 red onion finely diced
  • 1/2 jalapeno seeded and diced
  • 1/3 cup freshly torn cilantro
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Combine all ingredients together in a bowl and stir until mixed thoroughly.

  • Allow to sit at least 1 hour. Keeps in the refrigerator up to 3 days.

  • Serve with chips, eat it over a quesadilla, or simply eat it with a spoon!

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Sodium: 73mg | Potassium: 13mg | Vitamin A: 0.2% | Vitamin C: 4.5% | Calcium: 0.3% | Iron: 0.3%

Course: Appetizer

Cuisine: American

Keyword: strawberry salsa

 

Strawberry Salsa Recipe

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Avocado Fennel Salsa

Avocado Fennel Salsa

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This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

 

We love to look for ways to use fennel in our cooking. It is so good for you! If you haven’t jumped on the fennel band wagon you should. Fennel has a licorice flavor to it which makes it unlike a lot of other vegetables out there, especially green ones. Its unusual flavor makes it a fun ingredient to work with. This salsa is so light and refreshing and makes the perfect summer snack. With cucumber, fennel, and avocado it is also packed full of vitamins and nutrients too. It’s flavorful, bright, and delicious!

 

How do I cut fennel?

Start by cutting the bulb away from the leafy stems, then slice off the base end where the roots were. You’ll be left with a white bulb. You can now slice and dice this portion. The entire vegetable that you purchase is edible, including the leaves and stems. This recipe only calls for the bulb.

 

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Avocado Fennel Salsa

This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

Prep Time15 mins

Total Time15 mins

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Servings: 8 servings

Ingredients

  • 1 fennel bulb diced small
  • 1 cucumber diced small
  • 1/2 red onion minced
  • 1/2 cup minced fresh cilantro
  • 2 limes juiced
  • 2 tablespoons sugar optional
  • 1/2 teaspoon salt
  • 2 avocados diced

Instructions

  • In a large mixing bowl, toss together fennel, cucumber, onion, and cilantro.

  • Stir in lime juice, sugar, and salt.

  • Gently fold in avocado. Serve at room temperature or chilled.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4.3% | Vitamin C: 18.7% | Calcium: 3.3% | Iron: 3.7%

Course: Appetizer

Cuisine: American

Keyword: Avocado Fennel Salsa

Avocado Fennel Salsa

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Blueberry Bell Pepper Salsa

Blueberry Bell Pepper Salsa

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Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Looking to switch up your salsa routine? Salsa is a great way to enjoy healthy fruits and vegetables. This blueberry salsa is light and refreshing and makes the perfect summer snack. It’s also packed full of vitamins and nutrients too. It’s a great low calorie snack that you can serve up with chips, or even use it to top grilled chicken, fish, and more. It’s light, bright, and full of flavor!

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Blueberry Bell Pepper Salsa

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Prep Time15 mins

Total Time15 mins

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Servings: 8 servings

Ingredients

  • 3 cups fresh blueberries
  • 1 bunch fresh cilantro chopped
  • 2 jalapenos minced
  • 1/2 red onion minced
  • 2 red bell peppers diced small
  • 1/2 teaspoon salt
  • 1 lemon juiced

Instructions

  • Pour your blueberries out on a large cutting board. Give them a rough chop. You’ll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.

  • Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Sodium: 147mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20.3% | Vitamin C: 66.9% | Calcium: 1.1% | Iron: 2%

Course: Appetizer

Cuisine: American

Keyword: Blueberry Salsa

Blueberry Red Bell Pepper Salsa

 

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

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Authentic Mexican Rice

Authentic Mexican Rice

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This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 

Lauren here from Wicked Spatula!  This recipe couldn’t be more simple. You’ll start by pureeing some tomatoes, onion, garlic, jalapeños, and tomato sauce in a blender. This gives you a super flavorful sauce that will cook right into the rice giving it that lovely yellow/orange color. After that you’ll saute the rice in a little oil in a heavy bottomed pot until golden, pour in the tomato sauce and broth and cook just like normal rice. I like to add a fresh squeeze of lime juice at the end along with some cilantro. Typically I serve this rice with enchiladas, or as a base for burrito bowls!

What is the difference between Spanish Rice and Mexican Rice?

Nothing! Spanish Rice and Mexican Rice are just different terms for the same dish. Depending on where you grow up, or what location you are in, it will be called something different, but they both refer to the exact same thing.

Where is Mexican Rice from?

Even though Mexican Rice can be called Spanish rice, the dish did come from Mexico and originated in the Veracruz region. Originally it was served with a side of beans or fish.

Can I make Mexican Rice with brown rice?

Yes, you can, but the cooking time will change significantly. Brown rice will need to simmer for at least 50 minutes in order to absorb all of the cooking liquid.

 

If you like this recipe you may also be interested in some of our other favorite Mexican food recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Authentic Mexican Rice

This Authentic Mexican Rice is super easy to make and goes perfectly with any Mexican meal! 

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

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Servings: 8 Servings

Ingredients

  • 2 vine ripened tomatoes
  • 1 white onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/4 cup tomato sauce
  • 1/3 cup oil
  • 2 cups long grain white rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 Lime for serving
  • 2 tablesponos Cilantro for garnish

Instructions

  • Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.

  • Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.

  • Add in the tomato puree, broth, and salt. Bring to a boil.

  • Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.

Nutrition

Calories: 269kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Sodium: 550mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.2% | Vitamin C: 15.1% | Calcium: 2.5% | Iron: 3.9%

Course: Side

Cuisine: Mexican

Keyword: Mexican Rice

 

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