Sizzling Chicken Enchilada Casserole

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If you've got some leftover chicken just hanging out without anything to do I have the recipe for you!

Whenever I cook chicken I cook extra because I know I'm going to make a scrumptious dish with it later in the week.  That goes for roasting, poaching, grilling, pan frying...whatever!  Extra chicken is the bomb! 

Today, I'm craving Mexican food!  Living in Southern California you are exposed to it everywhere.  Although Mom never really made anything other than tacos, I adore all Mexican food and make it often!  So no one was surprised when I planned to whip up this Sizzling Chicken Enchilada Casserole using the leftover chicken from the Super Bowl feast we had.

SIZZLING CHICKEN ENCHILADA CASSEROLE

Did I mention how easy this casserole is? 

5 ingredients...that's it!  Chicken, beans, cheese, corn tortillas, and enchilada sauce.  It's so easy to throw together you can't hardly call this a recipe.     

The key is to get a really good enchilada sauce.  I prefer one from Sprouts Market that is in a bottle.  It's a little zippy on the spice, but has none of the tinny flavor I find with canned sauces. This is the basis of your flavor, so make sure it's one you like!  Then you just layer the ingredients and you come out with melty, cheesy chicken goodness!  It tastes just like an enchilada without all the fuss of rolling them!

Do yourself a favor and make this dish the next time you have leftover chicken.  Everyone will ask for seconds!

Enjoy!

Sizzling Chicken Enchilada Casserole

serves 6

1 14 oz jar or can Enchilada sauce (I used Sprouts brand)

2 cups cooked and shredded chicken meat

1 cup black beans, drained and rinsed

2 cups shredded Monterey Jack cheese, shredded

6 corn tortillas, 6 inch each

Preheat oven to 350 degrees.

In an 8x8 baking dish pour a little of the enchilada sauce over the bottom.  Add 2 corn tortillas on the bottom of the pan, overlapping if necessary.  Layer 1/2 of the chicken, the beans, 1/3 of the sauce and 1/3 of the cheese.  Repeat the layer with 2 more corn tortillas, the remaining chicken and beans, 1/3 of the sauce and cheese.  Add the last 2 corn tortillas to cover.  Over the top pour over the remaining sauce and cheese. 

Cover with foil and bake 20 minutes.  Remove foil and bake another 5 minutes to brown the top.  Serve warm.

Sloppy Joe Sliders

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It's February you guys!  I can't believe that the days are just flying by.  I hope your month is off to a great start. 

We grilled burgers last night since the weather in Southern California has been sunny the past few days.  I love the rain and all and we surely need it, but it's nice to be able to go outside for a change. 

Every time I buy ground sirloin I ponder on what to do with the extra hamburger meat.  I usually gravitate toward a nice meat sauce for spaghetti or even some Sloppy Joes as a last minute thought.  Which led me to today's recipe.  Sloppy Joe Sliders!

SLOPPY JOE SLIDERS

This is the perfect solution for my Super Bowl menu this Sunday.  Sliders are great snacks and sloppy joe sliders are super easy to make!  Who doesn't love a good sloppy joe?  All the guys and even my girlfriends are going to love them. 

Served with some mini pizzas, my homemade salsa and avocado dips, and a nice healthy green salad to round it out and I'm done.

I used my standard sloppy joe recipe below and found the best little slider buns at a local butcher shop but Hawaiian rolls will work perfectly as well.

Take it easy on yourself this game day and make these quick and easy Sloppy Joe Sliders, they'll be gobbled up in no time!

Enjoy!



Sloppy Joe Sliders

1 tablespoon canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
1 pound ground beef
1 can (15 ounces) tomato sauce
1 1/2 tablespoons Worcestershire sauce
12 slider rolls, split (toasted optional)

In a large skillet, heat oil over medium-high heat. Add onion and cook until soft about 5 to 7 minutes. Add garlic and stir 30 seconds.

Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.

Stir 3/4 can of tomato sauce to start and Worcestershire sauce into beef mixture in skillet. Taste for flavoring.  Add more tomato sauce or Worcestershire sauce to adjust flavor to your liking.  Simmer until thickened, stirring occasionally, 6 to 8 minutes.

Season the mixture with more salt and pepper, if desired. Spoon onto toasted slider buns, and serve.  

Herbed Ricotta and Parmesan Spread

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The big game is this weekend and it's time to get your game day menu ready!

We always have a small gathering of friends and while we love to gobble up the usual food or burgers, slider, or chili, we also like to have some food that can be labeled "healthier" to nibble on as well.  This could include a salad, fruit and dip or as I'm sharing today a crudité platter with Herbed Ricotta and Parmesan Spread.

A veggie platter (crudité) along with some crostini is the perfect match to this cheese spread.  It loaded with fresh herbs and cheese, an a bit of olive oil.  It's wonderfully satisfying and makes the perfect snacking platter.  The spread is very easy to put together and you can even make it up to a day ahead which is always handy when prepping for entertaining. 

HERBED RICOTTA AND PARMESAN SPREAD

Another plus to spread is that it's healthier than a dip made with sour cream and/or mayo!  A nice light ricotta is used is lighter in calories and fat.  A big plus for this dip is that if you have any leftovers (you possibly won't have any!)  can be spread on toast the next morning with a slice pear and a little drizzle of honey!  How perfect is that?  Pretty darn good if you ask me.

So mix it up with some indulgent game food this weekend along with some healthier options.  You won't regret this spread one bite!

Enjoy!







Herbed Ricotta and Parmesan Spread


15 oz part-skim ricotta cheese
3/4 cup finely grated Parmesan cheese
1/4 cup fresh basil, chopped
2 Tbls fresh oregano, chopped
1/2 - 1 Tbls fresh chives, finely chopped
1 tsp kosher salt
1 tsp ground pepper
2 teaspoon olive oil
Optional:  Assorted veggies (I use jicama, bell pepper, carrots, and celery)  Toasted crostini

In a medium bowl add ricotta and using a hand mixer beat on low until fluffy, about 2 minutes.  Add Parmesan and mix to combine.  Add in the herbs, salt and pepper and using a rubber spatula mix by hand until well combined.  Add in the olive oil and mix to combine. 

Cover and chill  a minimum of 1 hour up to a day ahead.
Serve spread with toasted crostini and assorted veggies.