Enchilada Casserole Update – Even Better

I shared Jan’s much requested Enchilada Casserole recipe here last fall. But when I tried to make it, it just wasn’t quite right. It was delicious, but Jan’s was still better. So I went back to the source and picked up a couple of tips (and secrets). So I’m updating the recipe and adding pictures. I actually remembered to get the camera out when I was making it the other day.

Here’s the new version of the recipe. If you haven’t tried it – put it on your grocery list. Your family will thank you! The batch in the photos is a double batch. It reheats wonderfully.

Jan’s Enchilada Casserole

1 pound ground beef

1 medium onion (chopped)

1 small can green chilis (chopped)

1 can medium-flavor enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can of milk

1/2 bag tortilla chips (crushed)

Grated mild cheese (cheddar or Colby Jack)

1/8 to ¼ teaspoon chili powder

1/8 to ¼ teaspoon garlic powder

Brown ground beef with onion. Drain grease. Add in and stir together: enchilada sauce, green chilis, soups, and milk.

In a large casserole dish or Dutch oven, layer tortilla chips, meat mixture, then cheese. Repeat layers.

Bake at 350 until heated through. Time needed will depend on size of dish and depth of layers. Generally takes at least 45 minutes. It’s good to get the casserole bubbly hot and the cheese browning.

Notes: Can be made with a large can of green chilis. Recipe can be doubled for large groups.

We don’t usually use brand-names in recipes, so feel free to use any brands you like, but we prefer Old El Paso Medium Enchilada Sauce and Doritos chips in this dish.

Casserole reheats nicely in the microwave.

This casserole is not very spicy. For more heat, add some diced jalapeños or some hot pepper sauce.

If you love quick and easy Mexican food, check out 25 Quick & Easy Quesadilla Recipes. It’s full of delicious ideas and only 99 cents at Amazon, Barnes and Noble, iTunes, or Kobo.

 

Slow Cooker Relief for Summer Heat

Slow Cooker Relief for Summer Heat

Summer heat has arrived with a vengeance so I’ve been trying to remember any and all great dinner ideas that won’t heat up my kitchen. Digging around, I found a fun little recipe book full of slow cooker recipes. A lot of the recipes are awfully heavy for summer fare, but some are not.

Slow cookers offer tender, delicious meals without heating up the kitchen. Score!

This booklet is from General Electric and no doubt was included with a slower cooker at purchase. The booklet gives 2 sets of quantities for each recipe. One set for 3 to 4 1/2 quart cookers and one set for 5 to 6 1/2 quart cookers. I am using the quantities for the smaller cookers here, but the quantities GE gives for the big cookers is double that for small. So if you have a large cooker and want to fill it, just double these recipes.

Hawaiian Chicken

3 pounds boneless, skinless chicken breasts, halved

16 ounce can pineapple slices, drained

15 ounce can mandarin oranges, drained

1/ cup cornstarch

1/4 cup brown sugar, packed

2 tablespoons lemon juice

1/4 teaspoon salt

14 teaspoon ground ginger

Combine all ingredients in the slow cooker. Stir well. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Makes about 6 to 8 servings.

Tex-Mex Beef Barbecue

3 pounds beef brisket

18 ounce bottle hickory-smoked barbecue sauce

1 package chili seasoning

1 teaspoon chopped garlic

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on low for 10 hours or high for 5 hours. Remove the meat and shred. Return the meat to the crock. Stir well to combine. Serve on soft rolls. Makes 8 servings.

Orange-Juiced Pork Chops

6 ounce can frozen orange juice, undiluted

1/2 cup brown sugar, packed

1 teaspoon soy sauce

2 tablespoons cornstarch

1/2 teaspoon garlic powder

6 1-inch thick boneless, center-cut pork chops

Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for 6 to 8 hours or on high for 3 hours. Makes 6 servings.

Asian Spareribs

2 tablespoons cornstarch

2 tablespoons teriyaki sauce

10 ounce jar duck sauce or sweet and sour sauce

3 pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for8 hours or on high for 4 hours. Makes 4 servings.

Time to get the old crock pot out of the cupboard and dust it off. Quick and easy meals that won’t heat the kitchen are on their way.

Quesadillas are my go-to quick dinner at home, and they are great when I didn’t have a plan for dinner in advance. Slow cooking requires planning. Not my strong suit. Quesadillas don’t require planning. For  lots of great takes on the old quesadilla, check out 25 Quick & Easy Quesadilla Recipes. Only 99 cents for lots of inspiration.