You must be logged in to post a review.
Similar to King Ranch Chicken. No cans of soup used!
1. Boil the chicken (for defrosted chicken this will take 15-20 minutes; if frozen add 5-10 minutes). Then remove from heat and set aside. Chop the peppers (after removing the stem and seeds) and onion. In a saucepan over medium heat saute the onions, peppers and mushrooms (if you’re using them) in 4 tablespoons of butter (a little less if you’re healthy). Dice up the chicken. Once the onions and peppers are soft and sweet, toss the chicken in and brown it a little to get some flavor into it. Set that pan aside.
2. In another big skillet, melt the other 4 tablespoons of butter. On medium low heat, add the flour, salt and pepper (this is your roux). Whisk it around until it’s mixed and golden and bubbly. Add the can of Rotel and whisk it around. Slowly add the chicken broth a little at a time while continually whisking. You may not need to add a whole 2 cups. Stop adding when it’s a good thick soup consistency. Add the cheese and whisk it in until it is melted and fully incorporated. Add the chicken and peppers to the sauce, mixing well.
3. Preheat oven to 350 F. Butter the bottom of a baking dish (I used my 2.8 liter CorningWare). Lay the tortillas flat to cover the entire bottom of the pan. You may have to rip them or slightly overlap to get them to fit. Scoop half of the casserole mixture onto the tortillas. Make another layer of tortillas. Top with another half of the casserole mixture. Finish the casserole with a cup or two of grated cheddar cheese sprinkled on top.
4. Bake in a 350 F oven for approximately 30 minutes or until the cheese on top is golden and bubbly. This recipe freezes well and reheats well.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!