Stacked Chicken Enchiladas

The best I have ever had!
This Chicken Enchilada Casserole ("Stacked" Chicken Enchilada) comes from the Gimmesomeoven website.  AWESOME!
I made just a few changes to the recipe and will be marked with ** for you.

Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 8 servings

Ingredients

• 3 cups red enchilada sauce Click for Enchilada sauce recipe  **I used 1 3/4 cans of OldElpaso mild Enchilada Sauce**  Will make her homemade recipe next time but this still came out good with the canned sauce. 
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• **1 (16 ounce) bag of frozen sweet kernel corn, cooked**
• **1 package of FLAV-R-PAC Baja Roasted corn blend
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken **I grilled my chicken breasts**
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro (optional)  **I don't like cilantro so I just left it out.

Method

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn (**used the Baja corn blend for this layer) and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, then sauce, then beans, corn (**used the sweet kernel corn for this layer**), green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.

Remove pan, and sprinkle with avocado, cilantro **Optional**, and remaining green onions. Serve warm.  I drizzled sour cream over each serving-Yum !  Even my 5 year old loves this :)

Cottage Pie

Cottage Pie

1 Onion (large) – diced
1 sm. can Mushrooms
1 1/2 lbs Hamburg
1 cup Peas, Carrots or Corn
2 Tblsp. Flour
8 oz Colby Jack cheese – shredded
1 pkg of Knorrs brown gravy mix (make according to package)
2 Tblsp. Worcestershire sauce
2 cups mashed Potatoes

Fry onions in shortening (Crisco) until soft but not brown.
Add 1 small can of Mushrooms (drained) to the onions then crumble in Hamburg & fry until brown. Drain off any remaining oil.
Next sprinkle the above with the flour, salt, pepper & 2 Tblsp of Worcestershire sauce (or more for desired taste).
Add the Knorrs gravy (after you have made it up according to the directions on the package).
Add in desired vegetables (I use peas) you can use carrots or corn too.
Cover and simmer for about 30 minutes. Make up mashed potatoes.
Place Hamburg mixture into a casserole dish and cover with the mashed potatoes.
Sprinkle the top of the mashed potatoes with the shredded cheese.
Bake at 375 degrees for 20-30 minutes.

Turkey Tetrazinni

Turkey Tetrazinni

4 oz fine pasta (angel hair)cooked and drained
2 cups cooked turkey (cubed)
1 small can mushrooms
1 -2 cups left over stuffing
8 oz cheese (colby-jack)
Left over gravy or chicken broth
1 cup milk
3 tablespoons butter
3 tablespoons flour
½ cup white wine

Make a white sauce:
· 3 tablespoons flour
· 3 tablespoons butter

First melt the butter in a sauce pan, then add flour and mix with a wisk until thick.
Slowly add in 1 Cup milk, wisking the entire time. Cook this for a few minutes, use the wisk to stir constantly.
Then add in 1 Cup chicken broth or left over gravy and 1/2 cup of wine. Cook til bubbly then add in 8 oz of shredded cheese. Cook until cheese is melted.

In a casserole dish (size depends on how much you make) a 2 quart will work for this base recipe.

Place cooked pasta, turkey & mushrooms in the casserole dish. Then pour in the white sauce enough to cover otherwise it will be dry.

*Picture above it what is should look like before cooking.

Bake @ 350 degrees F x 30 minutes.