King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living

Ingredients

1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese

Directions 

 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Rolled Chicken Enchiladas

 

Enchiladas are a meal I grew up with.  We had them once a week for dinner.  They would be flat or rolled, cheese, chicken, or beef.   Add a side of beans, rice, or potatoes, and I was a happy camper.  Not much has changed, I still love enchiladas.

I found this recipe on Our Best Bites website and it is delicious.  Instead of making my own sauce, I used remade enchilada sauce.  

Rolled Chicken Enchiladas

From Our Best Bites Adapted by From My Southwest Kitchen

Ingredients:

2 cans (15-ounce) green or red enchilada sauce

4 ounces (1/2 block) cream cheese 

1 7-oz can mild green chilis

14–16 ounces cooked, shredded chicken (about 3 1/2 cups)

4 cups shredded Monterey Jack or Pepper Jack cheese, divided

8–10 medium flour or corn tortillas

Directions:

1. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.

Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).

2. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Note: If you do not want your enchiladas too saucy,  reserve some of the sauce.

3. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Serves 4-6

Roasted Potatoes With Garlic and Thyme

Delicious and flavorful potatoes that are a perfect side for any meal. The garlic and thyme add a wonderful flavor to the potatoes. The recipe calls for red new potatoes but I often substitutes what I have on hand and they come out great.  

This is a very easy recipe to make.  First, the potatoes are boiled for about 5 minutes and then placed in a baking dish.  Drizzle some olive oil over the potatoes and toss.  Next add the garlic, thyme, salt and pepper to the potatoes.  Bake for about 20 minutes and serve.  

You have a tasty side to go with any main course.  This dish is also perfect for the holidays.

Roasted Potatoes With Garlic and Thyme

From Williams-Sonoma Kitchen Library

Ingredients:

Salt

2-2 1/2 pounds red new potatoes, 1 1/2-2 inches in diameter, cut in half crosswise (you can use the potatoes you have on hand) Note: If am using Baby Creamers, I do not cut them in half

1/4 cup extra-virgin olive oil

4 or 5 garlic cloves, cut in half

1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme

Fresh ground pepper

Chopped fresh parsley

Directions:

1. Preheat an oven to 375 degrees F.

2. Fill a large pot three-fourths full with water and bring to a boil.  Add 1 tablespoon salt and the potatoes. Bring back to a boil, reduce the heat slightly, cover partially and cook for 4 minutes.   Drain well.

3. Arrange the potatoes in a baking dish or baking pan, preferably in a single layer. Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil.  Sprinkle the garlic over the potatoes.  Sprinkle on the thyme and a little salt and pepper.

4. Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.

5. Transfer to a serving dis, sprinkle with parsley and serve.

Serves 6-8