Creamy Chicken Enchilada Casserole

 I love following the Stay at Home Chef on Instagram.  Rachel is awesome and her recipes and always very doable and so yummy.  

Enjoy this new recipe.  I used Costco rotisserie chicken which made it super easy.  I thought the avocado cream sauce was fabulous.  Easy, yummy - what more could you want.  My gluten-free friends will love this! Also, I don't like things very hot so I used mild salsa and a half of a fresh jalapeño. 

Please visit Rachel's Stay at Home Chef - she has a video of the recipe!  She is great!

Creamy Chicken Enchilada Casserole (adapted from the Stay at Home Chef)

Rice

1 cup long grain white rice ( I used basmati)

2 cups chicken broth

1/2 tsp cumin, chili power and salt

Make the rice by combining 1 cup rice, 2 cups chicken broth and spices in a medium saucepan.  Bring to a boil, cover, reduce heat and simmer for 15 minutes or until all liquid is absorbed.  Fluff with a fork and set aside. 

Sauce

While rice is cooking, make the sauce:

8 oz salsa verde (I used mild)

2 medium avocados (I used three small)

1/2 cup sour cream

1 medium jalapeño, optional (I used half of one)

1/2 tsp cumin

Make the sauce by blending 8 oz sour cream the pitted avocados, the jalapeño and a 1/2 tsp of cumin.  Use an immersion blender or a regular blender and blend until smooth. 

Casserole

4 cups shredded/diced cooked Chicken (I used rotisserie chicken)

corn tortillas

4 cups shredded mozzarella cheese (I did a combination of Monterey Jack/Mozzerella - used what I had)

In a mixing bowl, toss the 4 cups of cooked chicken with a few spoonfuls of sauce, just to lightly coat chicken.  Preheat the oven to 375.  Lightly grease a 9x13 baking dish.  Spread a think layer of sauce on the bottom of the dish.  Cover the bottom with tortillas, cutting them in half as needed to fit. Spread a portion of the avocado sauce over tortillas, Sprinkle with a light layer of cheese. Spoon 1/2 of the cooked rice over the base, followed by half of the chicken.  Sprinkle with more cheese. Top with another layer of tortillas and spread sauce on top. Sprinkle with cheese. Repeat with remaining rice and chicken. Top with final layer of tortillas, another with remaining sauce and top with another sprinkling of cheese.  Bake uncovered 25-30 minutes until cheese is melted and bubbly. 

Printable version

 I thought I would share a new recipe I found over at Mary's Whole Life.  I have followed Mary on Instagram for quite some time and made many of her recipes. I look forward to trying her Creamy Shrimp and Sausage Pasta soon.  She eats gluten free but always shares possible substitutions. 

This Creamy Boursin Chicken Bake was so easy and so yummy.  It truly took me about five minutes to put it together.  I did throw in a little spinach at the end for more veggies.  We chose to use regular thin spaghetti instead of the spaghetti squash.  My hubby raved on about this new dish.  A friend made it with spaghetti squash and loved it. Another friend made it with penne pasta and also loved it. 

This is right out of the oven before I shredded the chicken and added the pesto, spinach and pasta and mixed it all up. 

Creamy Boursin Chicken Bake (adapted from Mary's Whole Life)

4 thinly sliced boneless chicken breasts

1 pkg Boursin garlic & herb cheese (can sub Kite Hill cream cheese for dairy free)

1 cup cherry or grape tomatoes

2 Tbsp olive oil

1/2 tsp salt or more to taste

1/2 tsp pepper

1 tsp garlic powder

1 tsp Italian seasoning

1/2 cup jarred Pesto

Preheat the oven to 400.  Drizzle a little of the olive oil in the bottom of the pan. Add the Boursin cheese to the center of the pan.  Place the chicken breasts and tomatoes around the Boursin cheese.  Sprinkle with the rest of the olive oil.  Season all with the salt, pepper, garlic powder and Italian seasoning. 

If you are using spaghetti squash, cut the squash in half around the smaller middle, scoop out the seeds and place cut side down on a one baking sheet.  Put the squash the the chicken in the oven at the same time and bake for 40 minutes. If preparing pasta, start boiling your water about 20 minutes in to the chicken cooking. 

After 40 minutes, use two forks and shred the chicken in the same dish and add in the spinach, pesto and pasta.  Mix all together with the Boursin cheese.  Serve warm with shredded parmesan cheese and extra salt/pepper if needed.

Printable Version

TEXAS TRASH - a family favorite

TEXAS Trash is one of my very favorite recipes.  I have been making it for over 30 years.  I think my original recipe came from my dear friend Emily and her mother, Jane.  

Texas Trash is a holiday tradition - I make it and give it away time after time during the holidays. It is a favorite mix just to have around during any gathering. We like it so much that I make it all year long, but for sure at Christmas.  I have made it three times this Christmas!  

Enjoy!  You will become addicted! 

TEXAS TRASH

1 box wheat Chex
1 box rice Chex
1 box corn Chex
1 box Cheeze-Its
1 bag pretzel sticks
2 cans mixed nuts or more
1 large bag of pecan halves

Divide these ingredients equally between 2 big foil roasting pans. (I was and re-use)

Mix the following ingredients in two saucepans over medium heat. After the butter is melted and the ingredients are mixed, pour the two butter mixtures over the two pans of snack mix.

6 - 8 sticks butter and/or margarine (3-4 in each pan)

10-12 Tbsp. Worcestershire (5 in each pan)

8 Tbsp. TABASCO Original Red sauce (4)

10-12 tsp. Lawry’s season salt (5)

2-3 tsp. garlic powder (1)

Toss gently. Bake one on the top rack and one on the bottom rack. Bake at 250 degrees stirring every 30 minutes for 2 ½ hours. I switch the bottom to the top and the top to the bottom after an hour or so. I cover my table in newspaper and then wax paper. Pour the mixture out to cool. Store in an airtight container and ENJOY!!! Share with friends!

Hot Swiss Cheese Dip

I have made this dip a few times for my teachers and it gets rave reviews.  It is easy, quick and yummy!  I saved this recipe off of Instagram at The Hungry Hooker.  This would be a great recipe to add to you holiday cooking. 

Hot Swiss Cheese Dip - Adapted from The Hungry Hooker

1  8 oz block of cream cheese, softened

1/2 cup mayonnaise

8 oz bag grated Alpine Cheese - blend of Swiss and Gruyere (or just Swiss)

1/4 cup chopped green onions (save some of the green to top/garnish)

1/3 cup crushed Ritz crackers

1/4 - 1/3 cup bacon crumbles

Preheat oven to 350. Mix together the softened cream cheese, mayonnaise and grated cheese.  Add most of the green onions, saving some of the green parts to sprinkle on top. Stir to combine and pour in a small greased baking dish/platter. Top with crushed Ritz crackers, bacon pieces and the green parts of the chopped onion.    Bake at 350 for 20 - 25 minutes til hot and bubbly. Serve warm with Ritz crackers.