Shredded Chicken Enchilada Casserole

 

Ingredients:

2 cups shredded chicken ( used thighs- cooked in crockpot)

1 1/2 cups  red enchilada sauce

8 to 10  soft flour tortillas

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey cheese

1 onions- finely chopped

2 cloves garlic- finely minced

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. smoked paprika

1/2 cup black beans

1/4 cup diced green chilies

Directions

 Fully cook thighs so they are easy to shred. Let cool slightly, then shred finely using forks or a mixer for tender pulled chicken.

Make the Sauce Mixture: In a skillet, sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the red enchilada sauce along with cumin, chili powder, and smoked paprika. Let simmer for 2-3 minutes to blend the flavors.

Combine Chicken with Sauce: Stir the shredded chicken into the sauce mixture until every piece is fully coated with the rich, spiced sauce.

Layer the Casserole: Grease a baking dish. Lay a layer of tortillas on the bottom, spoon half of the chicken mixture over them, and sprinkle generously with the shredded cheese blend, add black beans and green chilies. Repeat the layers ending with a cheese topping.

Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden on top. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Warm tortillas slightly before layering to help them soften and blend better in the casserole.

Use a thick enchilada sauce to avoid a watery casserole and soggy texture.

Shred chicken finely for even flavor distribution and tender bites.

Allow the casserole to rest after baking for easier slicing and improved serving.

Mix cheddar and Monterey Jack cheese for a perfect balance of sharpness and creaminess.

Make again- very good

Chicken Pot Pie Cornbread Casserole

 Ingredients:

3 cups cooked shredded chicken*

10 oz frozen mixed vegetables

1⁄2 cup sour cream

1 can cream of chicken soup (I love using the Campbells cream of chicken with herbs)

1⁄2 cup milk

2 cups shredded cheddar cheese

salt, pepper, and garlic powder to taste

Jiffy Cornbread Topping

1 box Jiffy corn muffin mix (8.5 ounces box)

1 can cream style corn (14.75 ounce can)

1 egg

3 tbsp melted butter

Directions:

Preheat oven to 400 degrees and lightly spray a 9×13-inch pan with nonstick cooking spray.

In a large bowl, mix together cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, shredded cheese, and seasonings. 

Pour the chicken mixture into the prepared baking pan.

In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.

Spread cornbread batter over the chicken mixture.

Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.

* I cooked the chicken breast in my slowcooker. Added some chicken broth (so they wouldn't dry out) seasoned with salt and pepper or use whatever  seasoning you enjoy. Cooks until done ( depends on your setting and how big the breast are)

Remove from slowcooker, shred.

We liked this. Had it for 2 nights and then put the rest in the freezer for another night

Stir-Fried Shrimp and Broccoli Recipe

 Ingredients:

1 lb shrimp, peeled and deveined

1 head broccoli, cut into florets

1 carrot, sliced

2 cloves garlic, minced

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1/2 teaspoon black pepper

Directions:

1.Heat the oil in a wok or large skillet over medium-high heat.

2.Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the pan and set aside.

3.Add the broccoli and carrots to the pan. Cook, stirring occasionally, until crisp-tender, about 5-7 minutes.

5.Add the garlic and cook for 30 seconds, or until fragrant.

6.Return the shrimp to the pan and add the soy sauce, oyster sauce, sesame oil, and black pepper. Stir to combine.

7.Cook for an additional 1-2 minutes, or until heated through.

8.Serve immediately over rice.

Copycat McDonalds's CC Cookie

 

Cottage Cheese Banana Pudding

 Ingredients:

2 ripe bananas

1 cup cottage cheese (full-fat or 2%)

1–2 tablespoons honey or maple syrup (optional)

1 teaspoon vanilla extract

1 cup vanilla wafers or graham crackers, crushed

Directions:

Add bananas, cottage cheese, honey (or maple syrup), and vanilla extract to a blender.

Blend until the mixture is smooth and creamy.

In serving glasses or a dish, layer crushed wafers/graham crackers, followed by the banana-cottage cheese blend.

Repeat layers until the container is filled, ending with the creamy mixture.

Chill in the refrigerator for at least 1 hour.

Garnish with banana slices, cinnamon, or whipped cream before serving

Mei is always giving me bananas that Richard won't eat. I usually freeze them but then a recipe peaks my interest.

Million Dollar Chicken Casserole

 

Ingredients:

4½ cups chopped cooked chicken thighs

4- oz cream cheese, room temperature

1 cup cottage cheese

½ cup sour cream

1 (10.5-oz) can Cream of Chicken Soup

¼ tsp garlic powder

¼ tsp dried onion powder

1 sleeve Ritz crackers, crushed

5 Tbsp butter, melted

Directions:

Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.

Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.

Combine crushed crackers and butter, sprinkle over chicken mixture..

Bake uncovered 30 to 40

Stir-Fried Chicken Thighs with Mushrooms Recipe

 

Ingredients:

5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

  1 lb cremini mushrooms, sliced

 4 cloves garlic, minced

 2 tablespoons olive oil

  2 tablespoons soy sauce

 1 tablespoon oyster sauce

 1 tablespoon honey (or brown sugar)

 1 teaspoon cornstarch

 ½ teaspoon black pepper (or more, to taste)

 Salt to taste

 Optional garnish: chopped green onions

Directions:

 Prepare the Chicken: In a bowl, mix the chicken pieces with 1 tablespoon of soy sauce, ½ teaspoon of black pepper, and cornstarch. This will help tenderize the chicken and thicken the sauce later.

2. Saute Aromatics: Heat olive oil in a large skillet  over medium-high heat. Add minced garlic and saute until fragrant (about 30 seconds). 

3. Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry until the chicken is browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.

4. Cook the Mushrooms: In the same skillet, add the sliced mushrooms. Stir-fry until they soften and release their moisture (about 5 minutes). Continue cooking until the moisture evaporates and the mushrooms start to brown.

5. Combine and Sauce: Return the cooked chicken to the skillet with the mushrooms. In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, honey (or brown sugar), and salt to taste. Pour this sauce over the chicken and mushrooms.

6. Simmer: Stir everything together and let it simmer for a few minutes, until the sauce thickens and coats the chicken and mushrooms evenly.

7. Serve: Transfer the stir-fry to a serving dish. Garnish with chopped green onions, if desired. Serve hot with rice or noodles.