Chili chicken enchiladas

I love enchiladas. I also love how easy they are to make. They can get a little messy, but usually it's not too terrible. They're what I order every time I go to a Mexican restaurant. I will say that I haven't quite gotten to the point that mine are better than the restaurants, but these were pretty good!

To save time with dicing or shredding the chicken, I just put the chicken through my food processor. I have a brand new giant KitchenAid that I am obsessed with. I've learned that I can shred chicken as well as cheese very quickly. I will likely no longer buy shredded cheese!

I didn't realize until it was time to get everything together that I only had 6 tortillas instead of 8. I ended up saving the leftover chicken mixture, and will likely eat it like a chicken salad tomorrow. It was delicious! We had wheat tortillas on hand, but you could use flour or corn, depending on what you have available.

I will also say that these were HUGE enchiladas. I had one and was stuffed. The serving size is for two per person. Do that if you're very hungry.

Chili chicken enchiladas-adapted from Mexcian Fiesta by Ortega
Total time: 1 hour
Serves 4

• 2 cups chicken, cooked and shredded
• 1 cup sour cream
• 1/2 cup roasted red peppers, diced
• 2-4 ounce cans diced green chiles
• 3 cups shredded cheddar cheese, divided
• 1-10 ounce can enchilada sauce
• 8-8 inch soft wheat tortillas

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray.

In a large bowl, mix chicken, sour cream, red peppers, chiles and 1 1/2 cups cheese in a bowl until blended.

Spoon 2 teaspoons enchilada sauce over a tortilla, top with 1/4 cup of the chicken mixture. Roll up the tortilla and arrange, seam side down in the baking dish. Repeat with remaining tortillas. Top the tortillas with remaining enchilada sauce and 1 1/2 cups cheese.

Cover dish with foil and bake for 45 minutes. Uncover and cook for 5 more minutes or until hot and cheese is melted.

Huevos rancheros

I've never made or had huevos rancheros before. Now that I've had them, unless someone tells me they are the best thing ever, I don't know that I would ever order them. There wasn't anything wrong with this recipe, there just wasn't anything that was stand out about it. I'd make it again, but it's nothing I think I'll crave. I also feel like you could just warmed up jarred salsa with some additional spices if you want to save even more time (not that this takes long anyway). Additional plus side-this dish can be gluten free if you use corn tortillas!

Huevos rancheros-adapted from Comfort Food by Cooking Light
Total time: 15 minutes
Serves 4

• 4 (6-inch) flour tortillas
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 can chopped green chiles
• 2 teaspoons chile powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon tabasco sauce
• 1 can diced tomatoes, undrained
• 4 large eggs
• 1/4 cup shredded Mexican cheese

Preheat oven to 350 degrees. Coat tortillas with cooking spray and place on a baking sheet. Bake tortillas for about 12 minutes or until crispy.

Meanwhile, heat a large skillet over medium high heat and spray with cooking spray and saute onion and garlic for about 3 minutes. Add green chiles, chile powder, cumin, oregano, tabasco sauce, and diced tomatoes. Cook, for 3 minutes or until thickened. Reduce heat and simmer until eggs are cooked.

In a large skillet, heat cooking spray over medium heat. Cook eggs to your preferred method (I used over easy), about 3 minutes or until cooked through.

Top each individual tortilla with about 1/4 cup tomato mixture. Place egg on top and sprinkle with cheese. Repeat with remaining tortillas.

Rotel Chicken Casserole

I can't remember the last time I bought Velveeta. To me, it's like American cheese, I'd just rather not have it. Now I have quite the brick of it to use, but at least this casserole was pretty darn good to make up for it! I found a kind that had jalapenos mixed in and bought that for the extra kick, but you can use plain as well.

Add about 20 minutes to the cooking time if you also need to cook the rice.

Rotel Chicken Casserole-adapted from Cook'n is Fun
Total time: 30 Minutes
Serves 6

• 3 chicken breasts, cut into 1-inch pieces
• 3 tablespoons Velveeta with jalapenos
• 2/3 cup plain yogurt
• 10 ounce can Rotel
• 1/2 teaspoon chili powder
• 2/3 cup cooked rice
• 15 ounces kidney beans
• 1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Grease an 11x7 inch baking dish with cooking spray. Mix together all ingredients except for shredded cheese. Top with the cheese and bake for 30 minutes or until cheese is melted and chicken is cooked through.

Black Bean and Cheese Enchiladas

I love enchiladas. These were one of the best and easiest recipes I've ever made. The best part about enchiladas is that you can really add whatever you want to them. Same with quesadillas. Use whatever you have on hand and like!

Before

Oooey Gooey Cheesey Goodness

Black Bean and Cheese Enchiladas-adapted from Betty Crocker

Total Time: 45 Minutes

Serves 8

• 1 teaspoon vegetable oil
• 1 small onion, diced
• 1 teaspoon ground cumin
• 1 15 ounce can black beans, drained and rinsed
• 2.5 ounces black olives, sliced
• 1 jalapeno pepper, diced
• 8 flour tortillas
• 10 ounce can enchilada sauce
• 2 1/4 cups cheddar cheese

Heat oven to 350 degrees. Lightly grease an 11x7 inch baking dish.

In a medium skillet, heat vegetable oil, then saute onion and cumin until tender. Stir in the beans, olives and jalapeno.

Scoop about 3 tablespoons bean mixture to the center of each tortilla. Top with 1/4 cup cheese, roll tightly and place seam side down in baking dish. Repeat with remaining tortillas. Top with enchilada sauce and remaining cheese.

Bake, covered, for 30-35 minutes or until thoroughly heated and cheese is melted.

Beef Enchiladas with Homemade Enchilada Sauce

Whenever we go out for Mexican food, I almost always get enchiladas. Usually one chicken and one cheese and onion. I haven't yet found the perfect recipe to make at home, but these were pretty good. The homemade enchilada sauce has a bit of Sriarcha sauce, so it was a bit on the spicy side for me. However, I really did like it since it was a bit different than anything I've ever had before. Plus, sour cream, a favorite condiment, dulls the spice.

Beef Enchiladas with Homemade Enchilada Sauce-adapted from Add a Pinch
Total Time: 30 Minutes
Serves 8
Enchilada Sauce

• 28 ounce can crushed tomatoes
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 jalapeno, seeded and chopped
• 1/4 cup vegetable oil
• 1 teaspoon Sriracha sauce

Enchiladas

• 1 pound ground beef
• 8 flour tortillas
• 8 ounces sour cream
• 1 tablespoon cilantro
• 2 cups mozzarella cheese

Preheat oven to 350 degrees. Puree all enchilada sauce ingredients in a blender. Set aside.

Brown beef in a medium skillet over medium heat; drain. Add 1/4 cup of the enchilada sauce to the meat until well combined.

Pour 1/2 cup enchilada sauce in the bottom of a 9x13 inch pan. Take one tortilla at a time and layer on the beef, sour cream, cheese and cilantro. Roll the tortillas to keep the ingredients inside. Place seal side down in the baking dish. Repeat with remaining tortillas. Top with remaining enchilada sauce and cheese. Bake in oven, uncovered, for 15 minutes or until cheese has fully melted. Serve with sour cream, guacamole, or your other favorite toppings.

Ranch Salsa Tacos

This is quite likely the easiest slow cooker recipe ever. Three ingredients. That's it. And it was probably one of the best tacos I've ever had.

Ranch Salsa Tacos-adapted from Picky Palate
Total Time: 6 hours
Serves 8

• 2-3 pound pork roast
• 1 packet dry ranch seasoning
• 16 ounces of your favorite salsa
• Tortillas, hard or soft shell-your choice
• Lettuce, tomatoes, onion, black olives, guacamole, sour cream-whatever you like on your tacos!

Place the roast, ranch and salsa in a 5-quart slow cooker. Cook on low for 6 hours or until meat is cooked through and tender. Shred roast with two forks and serve with taco toppings.

Chicken Fajitas

Chicken fajitas in the slow cooker-my new best friend!

Chicken Fajitas-adapted from Food Family & Finds
Total Time: 6 hours
Serves 6

• 1/4 cup butter
• 2 bell peppers, chopped
• 2 onions, chopped
• 4 chicken breasts
• 1 packet taco seasoning
• 1/3 cup salsa
• Tortillas
• Taco toppings of your choosing

Place all items into a 5-quart slow cooker. Cook on low 4-6 hours. Shred chicken, and serve with tortillas and taco toppings.

Cheese Enchiladas

I love me some Mexican food. I've been searching and searching for a good enchilada recipe and I think I finally found it! I just made these straight cheese, but you could certainly add pork, beef, chicken, you name it! They're easy and relatively quick!

Cheese Enchiladas-Adapted from That's Some Good Cookin'
Total Time 30 Minutes
Serves 8

• 8 flour tortillas
• 20 ounces enchilada sauce
• 2 cups Mexican shredded cheese
• 1 yellow onion, diced
• Sour cream, salsa, guacamole for serving

Preheat oven to 350 degrees and lightly grease a 9 x 11 inch baking pan. Warm tortillas in the microwave for about 15 seconds to make more malleable.

Pour a small layer of enchilada sauce into the bottom of the baking dish (about a 1/2 cup). Pour remaining enchilada sauce into a large bowl. 

One at a time, dip both sides of the tortilla into the sauce and place on a plate. Top with about 3 tablespoons cheese and 1 teaspoon chopped onion. Fold enchiladas into a tight roll and place into baking dish. Repeat with remaining tortillas, layering them tightly next to each other in the baking pan.

Pour remaining enchilada sauce (you may not need all) over the tortillas and sprinkle with cheese. Place in oven, uncovered about 30 minutes or until cheese is melted. Serve with sour cream, salsa, guacamole or your other condiment choice.

Fajita Lasagna

I'm always looking for new ways to make a taco-inspired dish. And having an excuse to make guacamole is always a plus! I had never used fajita seasoning before, but it has a great smoky flavor. I don't think I let the lasagna sit long enough as it was rather soupy when I ate it (you can tell by the picture). However, it tasted great and it was so easy that I'll definitely make it again!

Fajita Lasagna-adapted from The Daily Smash
Total Time: 60 Minutes
 Serves 8

• 9 cooked lasagna noodles
• 1 pound ground beef
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1 envelope fajita seasoning mix
• 2 cans (1 29 ounce, one 15 ounces) tomato sauce
• 1 bag frozen stir-fry bell peppers and onions
• 1 can sliced black olives
• 3 cups shredded taco cheese
• Salsa, sour cream, guacamole, lettuce-if desired, for topping

Preheat oven to 375 degrees. Cook ground beef, garlic and onions over medium heat until beef is browned; drain. Add fajita seasoning and both cans of tomato sauce and bring to a boil.

In a greased 9x13 inch baking pan, cover the bottom of the pan three noodles and top with a light layer of tomato mixture. Top with three noodles, and top the noodles with peppers. Add half of the remainder of the sauce, and then the last three noodles. Top with the rest of the sauce, black olives and cheese.

Cover tightly with tinfoil and bake for 30-45 minutes, or until bubbly and heated through. Let stand for 10-15 minutes after removing from oven. Serve with salsa, sour cream, guacamole, and lettuce.

Taco Casserole Supreme

This was one of the easiest taco casseroles I've ever made. I love adding corn into my Tex-Mex inspired dishes! The salsa gave this dish a lot of extra flavor, especially depending on what flavor salsa you choose to use (I choose medium). You likely have all of this in your kitchen, so give it a try!

 

Taco Casserole Supreme

Taco Casserole Supreme-adapted from Casserole Recipies
Total Time: 50 Minutes
Serves 4-6

• 1 pound ground beef
• 1/2 large onion, chopped
• 1 package taco seasoning
• 1/2 cup water
• 8 ounces frozen corn
• 3 ounces sliced black olives
• 12 ounces chunky salsa
• 4 ounces shredded cheddar cheese
• Additional salsa, sour cream

Preheat oven to 350 degrees. Line a 13x9 inch baking dish with tin foil.

Brown ground beef and onion in a large skillet over medium-high heat; drain. Stir in taco seasoning mix, water, corn and black olives; bring to a boil. Reduce heat and simmer for 10 minutes. Spoon half of mixture into bottom of baking dish. Top with half of the salsa and cheese. Top with the remaining meat, salsa and cheese.

Bake 30 minutes, or until bubbly. Serve with tortilla chips, if desired.

Taco Casserole

As you can see by browsing the site, I like taco bakes. This one I liked the addition of the salsa. Gave it a bit of an extra kick! Although I won't be adding chips at the bottom next time--they just got soggy.

Taco Casserole--Adapted from Tablespoon.com
Total Time: 45 Minutes
Serves 4

• 1  lb ground beef
• 1  can (15 to 16 oz) spicy chili beans in sauce, undrained
• 1  cup chunky salsa
• 2  cups coarsely broken tortilla chips--I would omit this next time
• 4  medium green onions, sliced 
• 1  medium tomato, chopped 
• 1  cup shredded Mexican cheese

1. Heat oven to 350°F. In large cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. 
2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese. 
3. Bake uncovered 20 to 30 minutes or until hot and bubbly. 

Breakfast Tacos with Homemade Salsa

I love breakfast for dinner! I don't do it often, but it really is a cheap, quick and simple way to make dinner. Scott isn't a big fan, so when I told him I was making breakfast tacos, he wasn't thrilled. The end result, however, was FANTASTIC! This was definitely filling enough to make for dinner! Plus the flavors of the salsa were amazing. If I remember right, we both went back for seconds!

Breakfast Tacos with Homemade Salsa

Breakfast Tacos with Homemade Salsa-Adapted from Cooking Light's Comfort Food Diet
Total Time: 15 Minutes
Serves 4

• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1 tablespoon dried cilantro
• 1 teaspoon minced jalapeno pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons fresh lime juice
• 1 teaspoon minced garlic
• 1 cup refried beans
• 1/4 teaspoon ground cumin
• 1 tablespoon low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 cup chopped green onions
• 8 (6-inch) tortillas
• 1/2 cup shredded Monterey Jack cheese 
• 8 teaspoons reduced-fat sour cream

Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remining 1/2 teaspoon garlic, and cumin in another bowl.

Combine milk and eggs in medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; saute 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.

Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

Shredded Pork Burritos

These pork burritos were great! Scott never loves the pork recipes I make, but he LOVED this! The pork was super tender. A little bit on the sweet side, so I probably wouldn't add the brown sugar later but it didn't ruin the dish. The main winner of this dish, however, was the sauce. I have never cooked with tomatillos before, but this was hands-down some of the best sauce I've ever had. It's good just plain with chips too! And it's so easy! Just try it and you'll understand!

Shredded Pork Burritos

Shredded Pork Burritos-adapted from Taste of Home

Total Time: 9 Hour

Serves 16

• 1 bone-in pork shoulder roast (5 pounds)
• 2 tablespoons plus 1/2 cup packed brown sugar, divided
• 4 teaspoons paprika, divided
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 can (12 ounces) cola
• 1 cup chicken broth
• 1 large sweet onion, thinly sliced
• 2 garlic cloves, minced
• TOMATILLO SAUCE:
• 1 cup mayonnaise
• 1/2 cup milk
• 2 tomatillos, husks removed
• 3/4 cup fresh cilantro leaves
• 1 jalapeno pepper, seeded and cut into chunks
• 1 envelope ranch salad dressing mix
• 1 tablespoon lime juice
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 16 flour tortillas (8 inches), room temperature

Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.

Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.

Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce. 

Taco Bake

A quick, simple taco bake. I added some cayenne pepper and garlic to the Bisquick mix to give it more flavor than just pancake batter. This was a good dish, nothing extraordinary, but I'd still make it again.

Taco Bake-Adapted from Betty Crocker

Total Time: 1 hour 5 minutes

Serves 8

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 package taco seasoning mix
• 1 can (16 ounces) tomato sauce
• 1 can (15.25 ounces) whole kernal corn
• 2 cups shredded Cheddar cheese
• 2 cups Original Bisquick mix
• 1 cup milk
• 2 eggs
• Sour cream, lettuce, tomatoes, black olives as desired

• Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches.
• Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.3
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

Haystacks

Tacos and taco salad are one of my favorite things. This was a vegetarian twist on a taco salad and it was FANTASTIC! Making the homemade tortillas was so nice. We've used corn tortillas in a few recipes before, and Scott hates them! he actually likes them in this one! This dish just has so much flavor, and with the beans, you don't miss not having any meat. This would be great to make for lunch someday too!

Haystacks

Haystacks - Adapted from Every Day with Rachael Ray

Total Time: 30 Minutes

Serves 4

• 8 corn tortillas, halved, then cut crosswise into 1/4 inch strips
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 2 cans (15 ounces each) pinto beans
• 1 1/2 cups jarred mild tomato salsa
• 1/2 head romaine lettuce shredded
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• 1/4 cup black olives, sliced

Preheat the oven to 400 degrees. IN a large bowl, toss the tortilla strips with olive oil and season to taste with salt and pepper. Arrange on a single layer on a baking sheet and bake until crisp, about 8 to 10 minutes. Let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Allow diners to create their own haystacks with lettuce, bean mixture, topped with cheese, tortilla strips, sour cream and/or black olives.

Tex-Mex Chicken Wraps

As I've said before, I love tacos and Mexican inspired food. This dish was so incredibly easy-it was nice having it ready when I got home from work! They weren't anything special, but definitely good! I used chicken instead of turkey as the recipe calls for, but you could do either. And just make sure to serve with sour cream, salsa and/or guacamole!

Tex-Mex Chicken Wraps-Adapted from Betty Crocker

Total Time: 8 Hours

Serves 8

• 2 pounds chicken breast
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1/3 cup water
• 2 envelopes taco seasoning mix
• 16 flour tortillas
• 2 cups chopped lettuce
• 2 cups shredded Cheddar cheese
• Sour cream, salsa, and/or guacamole for serving

Place chicken in 3 1/2-4 quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.

Cover and cook on low heat setting 6-7 hours or until juice of chicken is no longer pink.

Remove chicken from the slow cooker & shred. Measure liquid from the slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes and liquid mixture in slow cooker. Stir in shredded chicken.

Cover and cook on low heat setting 1 hour.

Spoon about 1/4 cup chicken onto center of each tortilla; top with lettuce, cheese, sour cream, salsa and/or guacamole. Roll up tortillas.

Sour Cream Enchiladas

I love enchiladas. I love the Pioneer Woman. I was so sad when these didn't turn out. The flavors were pretty good, I just really do not like cooking with corn tortillas. So I think from now on I'll use flour ones all the time. It just never turns out right. These were not the easiest things to make as the tortillas get hot after frying.

Sour Cream Enchiladas-Adapted from the Pioneer Woman

Total Time: 35 Minutes

Serves 6

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Stacked Enchilada Bake

Like I've said before, we love Mexican food! After making the corn & spinach enchiladas last week, I had leftover corn tortillas. So I decided to make this dish! It is technically vegetarian, but after making it and reading the reviews over at bettycrocker.com  I think I would add some chicken or ground beef next time. This time I bought one can of chili beans and one can of chili just to mix things up. There were way to many beans for my taste. I think I would use pinto beans instead of chili beans, just because I like them better. And I might do one layer over refried beans instead of whole beans, once again just because I like them! I would also add black olives. Cheese is definitely necessary after the first layer as well. You can never have too much cheese!

I also just realized I didn't follow the recipe completely. I never even saw that you're supposed to rip up the tortillas! I put them in whole. It turned out just fine, but I'll keep the recipe the same. Overall, I'd give this a 2.5/5, but I think I can make it work. I'll just have to make it again!

Before it went in the oven!

Just out of the oven!

It didn't end up coming out of the casserole quite as pretty, but it tasted alright!

Stacked Enchilada Bake adapted from BettyCrocker.com

Total Time: 30 Minutes

Serves 6

• 12 corn tortillas (5 to 6 inches in diameter), torn into pieces
• 1 can refried beans
• 1 can pinto beans, undrained
• 1 cup shredded cooked chicken or ground beef
• 1 can enchilada sauce
• 1 1/2 cups shredded Monterey Jack cheese
• 3 medium green onions, slicked
• 1 can sliced black olives (if desired)

Heat oven to 400 degrees. Spray 2 quart casserole with cooking spray.

Place half the tortillas in the casserole; top with refried beans, half the meat and sprinkling of cheese.  Place other half of tortillas on top, followed by meat, beans, and enchilada sauce. Add the remainder of cheese, green onions and black olives on top. 

Bake in oven for 20 minutes uncovered or until  bubbly around the edges.

Creamy Corn and Spinach Enchilada Casserole

Scott and I are huge Mexican food fans! Almost every restaurant we go to is awesome: quick, delicious and relatively inexpensive! Now that we're cooking we want to make our own! I absolutely LOVE Stephanie O'Dea! Her blog, and two cookbooks (both of which I own, btw) are absolutely awesome! As I've said before, slow cookers are the greatest! They can make life so incredibly easy! I always do my best to use the slow cooker on low heat. This time, however, we put this together the evening we ate it and cooked it on high--it still turned out great!

But back to the recipe: we would definitely give this a 4.5/5! We used chicken, but these would definitely be great with shredded or even ground beef! We weren't sure about the corn, but overall we really enjoyed it! If we made this again next time, we would probably take out the jalapenos-we just dont need quite that much spice! Also, we though of maybe switching out the creamed corn for black or pinto beans, and just not draining them. The corn made the enchiladas a little sweet. We would also add black olives. But that's just because we love black olives! Overall, though, if you enjoy Mexican food--make these!

Creamy Corn and Spinach Enchilada Casserole-adapted from Make it Fast Cook it Slow by Stephanie O'Dea
Serves 6
Total Time: 5 hours

• 1 cup shredded cooked meat
• 1 (14.5 ounce) can creamed corn, or pinto beans, undrained
• 1/4 cup finely chopped fresh cilantro leaves
• 1 cup baby spinach leaves, chopped
• 2 tablespoons chopped sliced jalapenos (if desired)
• 3 tablespoons chopped blacked olives (if desired)
• 2 cups shredded cheese
• 8 to 10 corn tortillas
• 2 cups green enchilada sauce
• 2/3 cup sour cream

Use a 4 quart slow cooker. In a large mixing bowl, combine the shredded meat, creamed corn or bean, cilantro, spinach leaves, jalapenos, black olives, and 1 1/2 cups shredded cheese. Mix until spinach leaves are wilted and coated with the corn.

Place a corn tortilla into the bottom of your stoneware. Add a hearty spoonful of filling. Top with another corn tortilla. Repeat the layers until your crock is full. In a mixing bowl, combine the green enchilada sauce with the sour cream, and pour on top. Add the remaining 1/2 cup shredded cheese. Cover and cook on low for 5 to 7 hours, or on high for 2 to 4 hours. Let stand with the lid off for 20 minutes before cutting.