This is a place I can organize recipes that my family has tried and likes. I did not make any of these recipes up myself - I am terrible in the kitchen and needed a place to help with my organization. Feel free to use this site and comment on the recipes you try!!

Sunday, October 28, 2012

Mexican Chicken Casserole

I can not remember where I got this one.  If someone knows where it came from I will be happy to credit them.  I think it may have been on pinterest.  ??

1 cup chicken broth
2 (4.5oz) cans chopped green chilies
1-3/4 lbs skinned boned chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup shredded Monterrey jack cheese
1/4 cup tub style cream cheese
1 (10oz) can enchilada sauce
12 (6 inch) corn tortillas
Cooking Spray
1/2 cup cheddar cheese
1 oz tortilla chips crushed

Combine broth and 1 can of chilies in a large skillet, bring to a boil.  Add chicken; reduce heat, simmer 15 minutes or until chicken is done.  Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.  Shred meat with two forks and set aside.

Preheat oven to 350.

Heat oil in a large non-stick skillet over medium high heat.  Add 1 can of chilies and onions; saute 3 minutes or until soft.  Add reserved cooking liquid, milk, Monterrey jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken and cook 2 minutes.  Remove from heat.

Place 4 tortillas in the bottom of a 2 quart casserole dish coated with cooking spray.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with cheddar cheese and chips. 

Bake 350 for 30 minutes or until thoroughly heated.  Let stand 10 minutes before serving.

My 2 Cents Worth:
  • This is a huge favorite!
  • I like it but the texture of the corn tortillas in it bothers me.  It does NOT bother anyone else though.  :)
  • I use canned chicken.  So I just put the broth and chilies in a little pot and boil then add that when called for.
  • I definitely use more tortilla chips...  I almost cover the whole thing.
  • I use a 9x13 casserole dish.
  • I have never had tub style cream cheese on hand and have always just softened the regular block cream cheese and it works fine!
  • ENJOY!

Sunday, October 21, 2012

Pizza Cups

I got this recipe from our congregation's cook book.

3/4 lb ground beef
6 oz tomato paste
1 tablespoon minced onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
10 oz can refrigerated layer biscuits
3/4 cup shredded mozzarella cheese

Brown and drain beef.
Stir in tomato paste, onion, and seasoning.  Mixture will be thick.
Cook over low heat about 5 minutes, stirring frequently.
Separate and place biscuits in a greased muffin tin, pressing to cover bottom and sides.
Spoon about 1/4 cup meat mixture into biscuit lined cups.
Sprinkle with cheese.
Bake 400 for 12 minutes or until golden brown.

My 2 cents worth:
  • I am not a fan.  It is a little sloppy joe-ish to me.
  • The TCH boys, my hubby, and both my kids LOVE it and ask for it!
  • The biscuit lining is the hardest.  Cooking it for a lot of people is not easy to me.
  • I just cover in cheese - no measuring necessary!  :)