Chicken Tortilla Casserole

I have been in such a cooking rut lately.  It may be the gray skies, but I have not been motivated to venture out and try new recipes.  I have been making older recipes that are simple and I have been using up some of my frozen meals from the freezer.  But now the sunshine is out, and it has somehow rejuvenated me!!  So here is a yummy recipe that is easy to make and throw in the oven if you need something quick.  It is especially easy if you already have some chicken already cooked and shredded ready to go in the freezer!

The flavors are yummy, the Rotel Tomatoes give it a nice spice.  I really liked this served with tortilla chips and homemade restaurant style salsa.  

Chicken Tortilla Casserole

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 (10 oz) can Rotel tomatoes (or 1 tomato chopped if your want it more mild)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1 (15 oz) can black beans, drained

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas, beans, and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.  Serve with chopped olives, cilantro, salsa, tortilla chips.

Makes 8 servings (270 calories per serving)

Recipe Source:  adapted from Betty Crocker

Ranchero Chicken Crostada

It's no secret that I love me some Mexican food!  This one found me today on a search for something I could make in a hurry with only the few ingredients I had on hand (I suppose it's time to hit up the grocery store!)  Canned chicken, canned beans, Rotel tomatoes, pie crust, and a few fresh ingredients...yep, it's pretty easy, tasty, and quick!  Think pizza meets taco, meets pie, and this is what you get!  This was my first ever crostada, and seeing how it was so easy, I'm excited to try more :)

Ranchero Chicken Crostada

1 roll Pillsbury pie crust, thawed 2 cups shredded chicken 1 can (10-oz.) mild Ro-Tel tomatoes, drained 1/2 cup fresh cilantro, chopped 2 tsp. ranch dressing powder 1 tsp. cumin 1 cup shredded cheese 1 can (15.5-oz.) black beans, drained 1 red bell pepper, chopped lettuce, chopped ranch dressing Directions:   Roll crust onto Pam-treated baking sheet.  In large mixing bowl, mix chicken,  Ro-Tel, cilantro, ranch powder, cumin, 1/2 cup shredded cheese, black beans, and red  pepper.   Spread chicken mixture onto pie dough leaving a 1-2-inch border around the  edges.  Fold this border up over chicken to make a deep-dish pizza-like crust,  forming pleats every 2 inches or so.  Brush olive oil on crust.  Bake at 375° for 25-30  minutes.  Top with chopped Romaine lettuce and drizzle with ranch dressing. From the Recipe Shoebox.

Crockpot Creole Sausage with Red Beans and Rice

Bring on the crockpot and grill recipes!  The heat and the humidity are killing me and the thought of turning on my oven makes me want to jump in a tub full of ice cubes.  I have made a few different variations of red beans and rice, this one is very easy, the rice even cooks in the crockpot, not bad at all!  I must say the rice got somewhat mushy, so if you don't like mushy rice, this may not be for you :)


Crockpot Creole Sausage with Red Beans and Rice
From:  On My Menu

1 (16 oz) package smoked sausage, sliced (I used turkey sausage)
2 (10 oz) cans diced tomatoes with green chiles
3 1/2 cups low sodium chicken broth
2 t Creole seasoning 
1 1/2 c uncooked long-grain rice
2 (15 oz) cans red beans, rinsed and drained

Directions:
*Cook sausage in a large skillet over medium heat 5 min. or until browned; drain. Place sausage in a 4-quart slow cooker; stir in tomatoes and next 3 ingredients.
*Cover and cook on LOW 3 1/2 hours. Stir in beans. Cover and cook on HIGH 30 minutes or until thoroughly heated. 

Buffalo Chicken Chili

I found a new blog that is wonderful!  Lots of healthy recipes, and it gives the calorie count for each dish, which is great!  This recipe comes from Debbie Does Dinner.  I was hoping for this chili to have more of a "buffalo" flavor, but it did not.  Don't get me wrong, it was still quite delicious...and not to mention good for you.  It has lots of veggies, and the final calorie count is 219 calories per 1 cup serving.  Awesome :)

2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Cook chicken with a bit of water in pan until cooked and easy to shred. Shred chicken and put in crockpot Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes. Add veggie mixture to crock pot. Add all the other ingredients and mix together. Cook on low for several hours until hot and flavors have come together.

**Alternate method: You can mix everything on the stove top at a simmer and cook for an hour.

Chorizo and Chicken Tortilla Stoup

Here we go with another Rachael Ray recipe!  Now what is the definition of "stoup?"  She says it is a soup that is almost as thick and hearty as a stew, but not quite.  I have been trying to limit my soup making to once a week to make my husband happy, but there are so many I want to try!  I had some chorizo that needed to be used, so this soup made it to the top of the list for this week.  Her recipes are always unique in one way or another, and this was no different.  It was pretty darn tasty!  Her original recipe can be found here.

1 pound chicken tenders (I used a big can of chicken)
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.  Simmer for 10-12 minutes until potatoes are fork tender.

Garnish with scallions and herbs.

Cowboy Quesadillas

I have a sick obsession with Mexican food.  I have an even sicker obsession with chicken...as if you couldn't tell from almost every recipe I post!  This meal is very easy and quick to prepare, great for a busy weeknight!  It tasted great, a definite keeper!  The recipe comes from Our Best Bites.

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6") I used wheat tortillas

Dipping Sauce

equal parts bbq sauce and ranch dressing

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Chicken Crockpot Taco Soup

I had some friends over for lunch today, needed something easy to make, and what is easier than a crockpot soup!  I think it took 5 minutes to put together this morning.  8 cans to open and dump in, a few other additions, set the dial, and in a few hours you have a great meal!  My aunt sent me this earlier this week and I couldn't wait to try it, especially with the soup kick I've been on lately!  I'll work on a better picture later :)

Chicken Crockpot Taco Soup

From:  Aunt Trish

2 15oz cans dice tomatoes
1 15-¼ oz can Corn with juice
1 15oz can Black beans with juice
1 15 ½ oz can Red Kidney beans with juice
1 15 ½ oz can Pinto beans with juice
1 envelope dry Hidden Valley Ranch dressing mix
1 envelope dry Taco Seasoning
½ cup Salsa
¼ cup Green Pepper (optional)
1 tsp Lime Juice
2 large cans (13oz) chicken with juice. (Break a part pieces)


Add all ingredients into crock-pot, stir. Cook low for 4-6 hours

Serve with Tortilla chips, sour cream and shredded cheese.

Chili Spaghetti

Prior to moving to Ohio, I had a co-worker that told me about this fast food chain out here that served chili over spaghetti.  She reaved about it, but it sounded weird.  So of course when we got out here, we tried this dish.  I have to admit, I did not like the chili at all (there was some spice in there that didn't work for me).  I did like the concept, though!  I found this recipe for chili spaghetti on Stefanie's Cooking, and it was much better than the fast food one I had!  For those of you that aren't in the know with this dish, if you have spaghetti with just the meat chili and cheese, it is called a 3-way.  Add beans and you have a 4-way, and adding chopped onions on top will give you a 5-way.  I prefer mine 4-way style.  If you are ever in Ohio, you can try the fast food version and tell me if you are a fan or not, I'm thinking it must be an acquired taste :) Enjoy!

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
5 tablespoons chili powder
Cooked spaghetti
grated cheddar cheese
diced onions.
In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.

Southwest Shepherd's Pie

I can't say that I've cooked with sweet potatoes often.  Up until recently, they were something you had on Thanksgiving covered in marshmallows and brown sugar (yum!).  After learning how good for you and nutrient dense they are, I am trying to use them a little more.  That's why this recipe intrigued me.  I love the flavors of Southwest dishes, and why not throw some sweet potatoes on top?!  This tasted good with a dollop of sour cream on top.  A big thanks goes out to Cassie Craves for sharing this one :)

2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 tablespoon minced garlic
1 tablespoon chopped green jalapeño
1 pound ground beef
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
1 can diced tomatoes, undrained
1 can corn
1/2 cup black beans, rinsed
1/4 cup chopped cilantro
1 1/2 pounds sweet potatoes, peeled and cut in chunks
2 tablespoons butter
1/2 cup milk

1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.

2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9 x 9-inch baking dish.

3. Meanwhile, place sweet potatoes in a saucepan with water to cover. Boil until fork-tender. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400 degree oven until brown, 30 minutes. Garnish with more cilantro.

Check out some more yummy recipes on Foodista!  Click below!

Shepherd’s Pie

Chicken Tortilla Bake

I have gotten over my fear of making recipes with a lot of ingredients, it really isn't that much more work, and the end results are always amazing!  This recipe had my mouth watering as I cooked it.  I love the smells of mexican cooking....cilantro, cumin, chili powder, and garlic.  Yum!  It turned out more like a mexican chicken lasagna than I first envisioned, but that's definitely okay.  It's great!  Thanks to My Kitchen Cafe for this yummy recipe!

*Serves 6

2 tablespoons canola oil
1 large onion, chopped fine
2 red bell peppers, stemmed, seeded, and diced medium (I used green, it's what I had, and they're cheaper)
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt
3 medium garlic cloves, finely minced
2 tablespoons all purpose flour
2 cups low sodium chicken broth
2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (14.5 ounce) cans diced tomatoes, drained
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
¼ cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon ground black pepper
18 (6-inch) round corn tortillas (I used 8 fajita sized flour tortillas)
Vegetable cooking spray
6 ounces cheddar cheese shredded (about 2 cups)
6 ounces Monterey jack cheese shredded (about 2 cups)

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Heat the oil in a dutch oven or large pot over medium heat until shimmering. Add the onion, bell peppers, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are soft and the onions are golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute

Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and bring to a simmer, whisking often. Add the chipotles with adobo sauce, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.

Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave for 45 seconds to 1 minute until they are soft and pliable.

Toss the cheeses together in a medium bowl. Spread 1/3 of the chicken mixture in a lightly greased 9X13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat the process to form a second layer.

Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

Red Beans and Rice

I'm trying to get out of my chicken rut!  My poor husband has had about enough!  I came across this one from On My Menu.  It was really good!  My husband's only complaint is that he wishes it were a little saucier, so next time I may try adding some chicken stock before I simmer it to see if that'll do the trick.  Also, if your not a spice fan, I would  definitely go for Mild tomatoes, I used the original Rotel, and it definitely had some kick, which I like, but I know many people like things on the milder side!

*UPDATE...if you like your red beans and rice saucier...try this one from Sister's Cafe, it is really tasty as well, but has more sauce and uses the crockpot!

Red Beans and Rice


1 – 16 oz. package of Kielbasa cut into ¼ inch slices (any sausage would do)
1 onion, chopped
1 green bell pepper, chopped
1 clove of garlic, chopped
2 – 15 oz. cans red beans, drained (we used light red Kidney beans)
1 – 16 oz. can diced tomatoes, undrained (per her suggestion we used Rotel for some spice)
½ tsp. dried oregano
½ tsp. pepper and salt
cooked rice
lime wedges (to squirt on top after dished up and ready to serve)

While rice is cooking, in large skillet cook sausage over medium-low heat for 5-10 minutes. Stir in onion, green pepper, and garlic. Sauté until tender. Pour in beans and tomatoes. Season with oregano, salt, and pepper. Simmer uncovered for 20 minutes serve over rice.  Serve with lime wedges.

Creamy Hot Sausage Dip

This one, always a crowd pleaser.  My husband's family calls it barf dip, not too appetizing of a name.  So we'll stick with my "creamy hot sausage dip"....that way you may want to try it still, and you should, because it is oh so good yet oh so bad (if you know what I mean!)  You can make it spicier with medium or hot sausage, or hot Rotel tomatoes rather than the original flavors.


Creamy Hot Sausage Dip


1 lb. ground pork sausage
1 1/2c. chopped onion
1 (10 oz) can diced tomatoes with green chile peppers, drained (I use rotel)
1 (8 Oz) package cream cheese
1 (16 oz) container sour cream
1 tablespoon crushed red pepper flakes


Place pork sausage in large deep skillet. Cook over medium high heat until evenly brown. Drain. Stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, let simmer about 15 minutes. Blend cream cheese and sour cream into sausage mixture. Season with crushed red pepper flakes.

Taco Soup

Comfort food....that's what this is.  We had it tonight after it had been raining all day, and it just sounded yummy.  It's so easy to make, after browning the meat, everything else is just dumped in.  That's it.  Nothing fancy, just plain goodness.  After looking at a few different recipes, I threw this one together.

1lb. ground beef
1 medium onion, chopped fine
1 can green chiles, undrained
1 can corn, undrained
1 16 oz. can kidney beans, undrained
1 16 oz. can tomato sauce
1 can Rotel tomatoes, original flavor
1 pkg. taco seasoning

Garnishes:
shredded cheese
cilantro
avacado, diced
corn chips (we like chili cheese Fritos)
sour cream
sliced olives

Brown beef with onions until cooked through.  Drain fat.  In a large pot, combine beef and onion mixture with the tomato sauce, kidney beans, corn, tomatoes, taco seasoning, and green chiles.  Simmer, covered, for about 15 minutes and garnish as desired.

Queso Chicken Soup with Black Beans and Potatoes

This is such a pretty soup!  The more colors a dish has in it, the more appetizing I always seem to find it :)  This soup I have made on numerous occasions and has also become a favorite of my own parents family and my Grandma submitted it to her ward cookbook.  We have all loved it!

It has a little bit of a kick, so if you are having the kiddos eat it, make sure you're Rotel tomatoes are mild...I always buy the original flavor for me and the hubs.  You be the judge!  In any case, this soup is filled with so many delicious ingredients, it is super filling all on its own :)

Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt with parsley
3 ¾ Cups chicken broth
1 10 oz can cheddar cheese soup
1 10 oz can cream of chicken soup
15 oz can black beans, drained
10 oz can Mild Rotel Tomatoes
2 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
1 additional 10 oz can cheddar cheese soup

Garnish
Fritos or tortilla chips
Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

From www.picky-palate.blogspot.com