Recipe | Chicken Enchilada Casserole

Your Next Family Favorite!

This multi-layered casserole will soothe and satisfy any really hungry man, woman, or child. A welcome change from classic rolled enchiladas and burritos, it's a delicious entre you can serve any day of the week. And don't forget you can substitute left-over turkey for the chicken during the holiday season.

So tie on your cute polka dot apron, and let's get to work. Yum!

Ingredients

1 package of 8 flour tortillas
(8-inch DIA)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded Cheddar and Monterrey Jack cheese (8 oz)
1 can (15 oz) black beans,
drained & rinsed
1 can (19 oz) hot enchilada sauce
1 cup frozen white corn,
thawed & drained
1 cup Thick 'n Chunky salsa
2 tablespoons thinly sliced
green onions
Sour cream, optional
Extra chopped green onions, optional

Directions

1. Heat oven to 350° F. Spray a baking dish or 2-quart round casserole with cooking spray. If using a rectangular or oblong baking dish, cut 5 of the tortillas in half. Cut remaining tortillas into 2-1/2-inch­ wide strips.

2. In large bowl, mix chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce.

3. Place 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips.

4. Spread corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture.

5. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

6. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted.

7. Cool 5 minutes before serving. Garnish extra salsa, sour cream, and chopped green onions if desired.


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Source: Adapted from Ryan Anger
Photos: anger, vigilant20, ecokarenlee (Flickr)

Coupons

Recipe | Puffed Pastry Apple Tart

Pioneer Woman's Quick & Easy Dessert

This recipe is a "no-brainer," thanks to the makers of frozen sheets of puffed pastry. The results are impressive, but the time and effort to create them is next to nil. The Pioneer woman says it takes her five minutes to make this, minus the pastry thawing and baking time.

Serve your apple tart plain, with caramel topping, vanilla ice cream, or a sprinkling of powdered sugar. If you really want to go all out, spread a thick layer of blackberry jam beneath the apples (see below).


Ingredients

• 1 sheet puffed pastry, thawed and cut in half
• 4 apples, cored, halved and sliced (but not peeled)
• 1/2 lemon
• 1 cup brown sugar
• 1/4 teaspoon salt
• ground cinnamon

Instructions

1. Preheat oven to 415 degrees F.
2. Coat a baking pan with non-stick spray, and then place
a puffed pastry rectangle onto
the pan.
3. In a medium bowl, add sugar, the juice of half a lemon, and salt to apples. Stir to combine, and then allow mixture to sit for a few minutes.
4. Arrange apple slices on the pastry rectangle in a straight line one-by-one, overlapping as you go along. To form an edge, leave about an inch of pastry uncovered all the way around the apples. Sprinkle apples with ground cinnamon.
5. Bake for 18 to 20 minutes, or until pastry is golden brown and nicely puffed.
6. Remove tart from pan immediately, and place on a serving platter.

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Source: Adapted from The Pioneer Woman

Photos: jMackinnell, J.Hendron, jmackinnell (Flickr)

Coupons

Recipe | Penne Pasta with Mushrooms & Sausage

Comforting & Cozy

On a chilly Friday night, when you just want to curl up with a book, here's a fast and filling supper. And there's no need for lots of time in the oven. Instead of traditional baked penne, this recipe calls for broiled mozzarella, providing the bubbly melted cheese topping that everyone loves.


Ingredients

1 pound dried penne pasta

1 pound bulk sweet Italian sausage

2 tablespoons olive oil, divided

1 pound sliced mushrooms

1 garlic clove garlic, crushed

1 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmigiano-Reggiano cheese

8 ounces shredded mozzarella cheese, divided

Preparation  

1. Cook penne in a pasta pot of boiling salted water until
al dente. Reserve 1/2 cup of the pasta cooking water. Drain the rest of the water and transfer pasta to a flameproof 3-quart baking dish.

2. Cook sausage in 1 tablespoon of oil in a 12-inch non-stick skillet over high heat, stirring occasionally until no longer pink. Break up large pieces as necessary. Transfer sausage to a bowl, leaving fat in skillet.

3. Add remaining tablespoon of oil to skillet along with mushrooms and crushed garlic. Cook over high heat, stirring occasionally until mushrooms are soft, about 3 minutes.

4. Return sausage to skillet. Add cream, reserved cooking water, salt, and pepper. Boil over high heat, stirring once or twice until thickened, about 4 minutes. Pour over pasta, and then stir in Parmigiano-Reggiano and 1/2 cup mozzarella.
Salt to taste.

5. Spread evenly in baking dish, and top with remaining mozzarella. Broil casserole 3 to 4 inches from heat until golden brown, about 5 minutes. Garnish with fresh basil.


Related: Do you love Italian food?

Don't miss this great Food Network cookbook, Giada's Family Dinners. Click "Look inside" for some FREE recipes.

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Source: Adapted from Epicurious

Photos: sheilaz413, nettsu, ScorpionsandCentaurs (Flickr)

Coupons

NEW | '50s Polka Dot Aprons

Pots & Dots in Your Kitchen

These aprons are Retro to the max!

If you love the fifties—and you adore polka dots—you'll love these popular styles. Pick one for yourself, and another for your best girlfriend;
she's sure to be a "fifties lover" too.

Review | Choose the Perfect Shower Gift in Under 20 Minutes

Click images for Everyday Discount Prices on many styles. Enjoy FREE Shipping on most orders over $35.00.

Sweetheart Black

Sweetheart Pink

Pink & Black Dot Lapel

Polka Dot Josephine

Purple Paisley

Pink Spring

Pink Polka Dot Gloves

Black Polka Dot Gloves

Which style is your favorite?