Everyone has their favorite "go-to" enchilada recipe. This just happens to be our family's favorite! It used to be on the back of the Bueno Green Chile container and for some reason, they removed it. For fear of losing it, I figured I better immortalize it by putting it on the web!
INGREDIENTS: 3-5 chicken breasts, boneless
1 medium onion, chopped
3 Tbsp. margarine
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup
1 ¾ cups frozen BUENO® Chopped Green Chile, drained
½ cup broth saved from chicken
1 12 ct. pkg. BUENO® Corn Tortillas
1 lb. cheese, grated (Cheddar, Jack or mixture)
DIRECTIONS:
Boil chicken, cool and shred (save broth). Preheat oven to 325ยบ F. Saute onion in margarine until slightly soft. Combine onion with soups, chile,broth and stir. Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan.Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½the cheese. Repeat layers.Bake 30-40 minutes, until very hot, bubbly and slightly browned.Makes eight to ten 8 oz. servings.
I usually double this recipe and freeze one pan of enchiladas for a crazy day! Just assemble and freeze without baking. Cooking instructions are the same for frozen enchiladas, however, you may have to adjust the baking time slightly to make sure they're warmed through.
Don't let the blah color fool you. This soup is inexpensive, freezes well, and goes along great with a BLT or as a first course for a fine meal!
INGREDIENTS: 4-6 slices bacon, chopped (use gluten free for a GF meal) 1 medium onion, chopped 1 clove garlic, minced 2 1/2-3 1/2 cups of water 2 teaspoons salt 1 teaspoon pepper 6-8 medium zucchini, sliced 1 16 oz. container sour cream*
DIRECTIONS: Cook bacon in large pot until light brown. Add onion and garlic, saute lightly in grease. Add remaining ingredients except sour cream. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blend 2 cups at a time. Return to pot. Mix in sour cream* and reheat. Serve warm. Serves 4
NOTE* I opted to double the recipe and freeze half. In the event that you would like to do the same, refrain from adding the sour cream until you are ready to serve it.
I first had this style of hashbrown casserole with my girlfriends at a B&B in Pagosa Springs. It was just DELICIOUS and thus came my search for a similar recipe. I came across this one a few years ago on Allrecipes and have made it for just about every event I could think of: bridal brunches, a tea, church potlucks, camping, family get togethers, for the postpartum mom, and tonight, a quick dinner! It's super easy, can be frozen and cooked later, and it leaves you full, full, full. A definite keeper in our house.
[Imagine picture of wonderful cheesy, hashbrown-y casserole right here. Dinner was in a hurry tonight. No time for pictures! Sorry!]
INGREDIENTS: 1 (2 pound) package frozen hash brown potatoes, thawed-I like to grate my own from fresh potatoes cause we usually have those on hand. In that case, use 6-8 depending on their size. 1/2 cup butter, softened 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup chopped onion 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded cheddar cheese
2 cups cubed ham (optional)
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. Serves 5
