Green Chile Chicken Enchilada Casserole
- 2 cups cooked chicken - poached, roasted or store bought rotisserie chicken
- 2 cups shredded cheddar or favorite cheese
- 1/3 cup cream
- 4 oz diced green chilis drained if needed
- green chili enchilada sauce
- 12 6-inch corn tortillas
- salt & pepper to taste
- sour cream
- shredded lettuce
- Preheat oven to 350 degrees F.
- In a bowl mix together cream of chicken soup, 1/3 cup cream, 1/3 cup enchilada sauce, salt and pepper.
- Add chicken and diced green chilis and just mix until everything is combined.
- Pour 1/4 cup enchilada sauce into the bottom of 8x8 baking pan and spread it out until most of the bottom is covered.
- Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas.
- Cover chicken mixture with 1/4 to 1/3 cup enchilada sauce.
- Use 3 more tortillas to cover the first layer.
- Add another 1/3 of the chicken mixture and cover the tortillas.
- Add 1/3 cup of sauce.
- Add shredded cheese to this layer.
- Using 3 more tortillas, cover the second layer.
- Add remaining chicken mixture and cover tortillas.
- Add another 1/4 to 1/3 cup enchilada sauce.
- Cover the 3rd layer with remaining tortillas.
- Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.
- Spread remaining cheese over the top of the sauce.
- Bake for 25 -30 minutes until cheese is melted and it's nice and bubbly.
Roasted Butternut Squash Sauce and Veggie Bake
1 TB olive oil
1/2 an onion chopped
1 c Pumpkin Sauce
1/4 c non-dairy milk
2 small zucchinis sliced or spiralized
1 c carrot grated
1.5 c broccoli florets chopped small
1/2 c gluten free breadcrumbs (or regular if not GF)
1.5 TB olive oil
Dash of salt and pepper
Mix in cooked pasta, quinoa or farro for a hearty meal
- Pre-heat oven to 350 degrees
- Heat olive oil in pan. Add onions and cook about 3-5 minutes.
- In a bowl, mix pumpkin sauce with milk.
- Add pumpkin sauce mixture, onions, and vegetables to a baking dish.
- In a separate bowl, mix together breadcrumbs, olive oil, salt, pepper and parmesan cheese (if using) and sprinkle on top of the vegetable mixture.
- Bake for 25-30 minutes.
Easy make ahead tip: double this vegetable bake recipe, cool, portion, label and fridge for a quick meal later on.
Butternut Squash Sauce
2-pound butternut squash
1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
1/4 teaspoon ground sea salt
1/8 teaspoon freshly ground black pepper
3/4 cup unsalted unsalted vegetable broth
1/2 cup unsweetened cashew milk
2–3 garlic cloves, minced
1/2 teaspoon Spanish Paprika or regular paprika
1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
1/8 teaspoon cayenne pepper, optional but recommended
- Preheat oven to 400 F.
- Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
- In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
- To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
- Serve this sauce mixed in with your favorite pasta, veggies or gnocchi and top with fresh sage and pumpkin seeds, if desired.
- This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.
Chicken Noodle Casserole
3 cups cooked chicken ( store bought rotisserie chicken works great)
1 medium onion, sliced thinly
2 garlic cloves - minced
1 teaspoon dry parsley
1/4 teaspoon dry crushed oregano
2 cups sliced carrots
2 cups sliced celery
2 cups chopped butternut squash
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup green peas
1 lb. cooked egg noodles
8 cups bechemel sauce
Cook pasta according to package directions, drain pasta, set aside.
Shred chicken to desired size, set aside.
Cook onion, carrot, celery and butternut squash on medium low heat covered to create steam about 5 minutes, lower heat to low, season veggies with garlic, dry herbs and salt and pepper, mix well, cover and cook an additional 15 minutes or until veggies are al dente. Remove from heat set aside.
1/4 cup butter
1/4 cup flour
2 cups chicken broth
2 1/2 cups half and half or cream
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon freshly ground nutmeg
1 C pecorino romano cheese (Parmesan works well too)
Cook butter and flour over medium heat till bubbly and aromatic. Add cream and half and half, cook and stir till sauce begins to thicken, season, add in pecorino, cook and stir till pecorino is melted and sauce is creamy.
Pre heat oven to 350*
Butter your 9x13 casserole dish. In separate bowl or pasta pot, toss cooked pasta, shredded chicken, cooked veggies and sauce. Pour into buttered casserole dish and bake uncovered in 350* oven for 20 - 25 minutes or until bubbly. Serve with your favorite hot sauce.
For more information call 480-264-2532 or visit www.azfoodcrafters.com