chicken enchilada casserole

I have an unabashed love for Mexican food. But who doesn’t?

For the hubs and I, we get our Mexican fix from several different local joints around town – we have a place for excellent margaritas and good food, a place for good margaritas and amazing food, and a place for amazing margaritas and amazing fish tacos. Depending on our hunger {or thirst} cues, one of said places often makes the cut.

But what does one do when you’re craving enchilada casserole?

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I can’t remember what struck that particular chord in me not long ago, but I had such an intense craving for an enchilada-style casserole that I just could not shake it. So imagine my surprise when this recipe found its way, seemingly right into my hands, not long ago! I immediately bookmarked it and knew that it would make a dinner appearance as soon as I could make it happen.

Luckily, a week-long deluge of rain {followed by an equally rainy weekend} presented the perfect opportunity. A wet Sunday afternoon set the tone for dinner, and yes…it was time for me to make this. I rolled up my sleeves and set to work, happily bumping around my tiny kitchen, working away and rolling tortillas up with delicious filling.

The beauty of this dish is multifold…it requires few pieces of equipment, utilizes ingredients most of us have on hand, comes together in no time, and can be made to fit anyone’s taste buds. I stuck pretty closely to the original recipe, but as I sit here typing, my mind wanders to the idea of using shredded pork instead of chicken, crumbled queso fresco instead of shredded Mexican blend cheese, mixing pico de gallo in with the enchilada sauce, incorporating other vegetables into the topping…you see where I’m going with this.

It’s dishes like this that keep me coming back for more, both seconds at dinnertime and into my repertoire of favorite recipes. Enjoy! And do share any variations you might come up with when you prepare it – I’d love to hear from you!

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Chicken Enchilada Casserole {recipe adapted from The Kitchn}

Easy enough to throw together even on the busiest of nights, this chicken enchilada casserole will leave you feeling satisfied and happy! Can be customized to fit any taste buds, or particular diet {sugar-, dairy-, gluten-free, etc.}. Leftovers freeze beautifully, or can be prepared and frozen in advance.

Ingredients:

1 {15-ounce can} red enchilada sauce *whatever brand you prefer is fine!

10-15 corn tortillas, set out to room temperature

1 lb. cooked shredded chicken* {can be from a rotisserie chicken; 2-3 cooked chicken breasts; or pressure-cooker chicken}

1 {4-ounce can} diced green chiles

1 to 1-1/2 cups Mexican style shredded cheese

1 medium red pepper, sliced into strips

1 onion, sliced into strips

optional toppings: sour cream, plain Greek yogurt, pico de gallo, salsa, sliced avocado, guacamole, shredded lettuce, etc.

*I prefer to toss the chicken with a bit of seasonings, done to taste – here, I used: salt and pepper, chili powder, onion powder, oregano, garlic powder, and cumin. Feel free to do so according to your preference! 

To Prepare:

Preheat oven to 375 degrees F.

Lightly grease an 8″ x 8″ glass baking dish with nonstick cooking spray.

Ladle enough of the enchilada sauce into the dish to barely cover the bottom in a thin layer of sauce – about 1/4 cup or so. Set dish aside, but within reaching distance.

On a covered work surface, begin assembling the enchiladas. Lay one tortilla out, and spread down the center {no more than 2-3 Tbsp.} the shredded chicken. Top with a small scoop of the diced green chili. Gently roll the enchilada up and place it seam side down in the casserole dish. Repeat with remaining tortillas and filling mixtures, until you cannot fit any more into the dish.

One the casserole dish is full, sprinkle on the sliced onion and red pepper. Cover completely with remaining enchilada sauce, ensuring that all the surface area is covered. Sprinkle with shredded cheese, and bake for 20-25 minutes, until the cheese is melted and the sauce is bubbling. Portion out and assemble with desired toppings. Enjoy!

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chicken and mushroom gravy: crockpot edition

Time to dust off the crockpot, y’all. It’s the most wonderful time of year!

…crockpot season, that is! While this beloved appliance of mine makes celebrity appearances during the summer {for dishes such as this and this}, it truly shines during the cooler months. There’s something so special about a slow cooked meal, and walking into your home at the end of a dreary day, greeted by aromas wafting from the kitchen. It is instantly soothing, like a hug or a pat on the back with someone saying – “don’t worry, dinner is on me tonight”.

Except we prepared ahead! This dish couldn’t be easier. For awhile now, I’ve been craving a mushroom gravy. I didn’t know with what, though; I spent a few nights last week brainstorming dinner ideas, and when I stumbled upon this recipe, I knew it would be perfect. I tweaked it a bit to fit the current state of our refrigerator, and voila! A perfect chicken dinner, prepared in no time.

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I spent the day at work {and the hubs too, I’m sure!} dreaming about this dish. Like I mentioned, I love the anticipation of the end of the day, knowing that dinner is doing work on itself. And y’all, it was amazing. From the moment I walked in until we sat down for our meal, there was nothing but smiles. The chicken is perfectly tender; the gravy is rich and flavorful. And piled high on top of your favorite starch, it’s a match made in chicken heaven.

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Enjoy!

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Chicken & Mushroom Gravy: crockpot edition {recipe adapted from food.com}

Wonderfully comforting and delicious, this dish is the ideal fall meal. With minimal prep time, it can be thrown together minutes before walking out the door for work; you and your family will be rewarded with the glorious aroma of roasted chicken and gravy after a long day! 

Ingredients:

3 lbs. bone-in, skin-on chicken breast

8 ounces plain Greek yogurt

4 cups low-sodium chicken stock, divided

1 tsp. oregano

1 tsp. rosemary

1 tsp. onion powder

1 tsp. garlic powder

salt and pepper, to taste

1 large onion, thinly sliced

8 ounces sliced fresh mushrooms {I used shiitake}

2 Tbsp. cornstarch + 1/2 cup boiling water, combined {to be used at the final 15 minutes of the dish}

1 Tbsp. butter

To Prepare:

After removing the skin, generously season both sides of the chicken breasts with salt and pepper. Place into the crockpot, and top with the sliced mushrooms and onions.

In a small mixing bowl, whisk together the Greek yogurt, 2 cups of the chicken stock, and herbs. Season to taste with salt and pepper. Pour over the chicken and vegetables.

Cook on low for 6-7 hours, or until chicken is done and falling off the bone. At 15-20 minutes before serving, uncover the crockpot and shred the chicken and stirring well with the gravy mixture. Remove any bones you see! Pour in the remaining 2 cups of chicken stock, and add in the slurry {cornstarch and hot water}, making sure to combine thoroughly. Lastly, stir in the butter.

Serve over rice, egg noodles, or my favorite – – – smashed cauliflower.

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Enjoy!

philly mac n’ cheese

From a culinary standpoint, birthday celebrations are a big deal in our house. I look forward to them every year {more so the hub’s birthday than my own} because not only are they are good reason to pull out a good bottle of wine, but because we tend to go over the top in terms of dinner.

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We celebrated the hub’s birthday not long ago, and we spent quite some time trying to figure out what kind of meal to prepare. Every year, I let him decide on exactly what it is he wants. No limits, no rules – his dinner wish {and dessert!} is my command. It’s pretty much a win-win for both of us; he gets a meal of his own creation, and I get to have fun whipping it up in the kitchen!

When he settled on the more traditional mac n’ cheese, I asked him to come up with some sort of twist on it, sort of a way to spice it up a bit. We bounced ideas back and forth…flavor combinations, dishes that he likes, we we somehow steered the conversation to sandwiches.

“What about a philly?”  I asked him. His eyes lit up, and I knew we had found the dish of the year. The end result? – a combination of a few staple dishes in my repertoire, with some funky additions that make it perfect for him. It’s an indulgent dish, and you bet that we will be bringing this out again once the cooler autumn months come around.

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Enjoy!

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Philly Mac n’ Cheese {recipe adapted from Williams-Sonoma}

Definitely one of the more creative birthday dishes we’ve dreamed up over the past few years, this mac n’ cheese hits all the notes of a classic cheese steak sandwich: perfectly loaded with cheese, traditional vegetable add-ons, and of course…oh-so indulgent. 

Ingredients:

1/2 lb. dried pasta, such as cavatappi

non-stick cooking spray

2 Tbsp. unsalted butter

3 Tbsp. cornstarch

1 cup milk of choice

1/2 cup low-sodium chicken stock

3/4 cup freshly shredded Gruyere cheese

3/4 cup freshly shredded champagne cheddar cheese {if not available, feel free to swap out with extra sharp cheddar}

1 package frozen spinach {cooked, drained, and cooled}

2 cups baby portabella mushrooms

2 cups chicken {cooked, cooled, and shredded}

1/8 cup freshly grated Parmesan cheese

1/8 cup Panko {Japanese bread crumbs}

olive oil, for sauteeing the mushrooms

salt and freshly cracked black pepper, to taste

To Prepare:

Preheat the oven to 375 degrees. Spray an 8″ x 8″ glass baking dish with nonstick cooking spray, and set aside.

Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl, and set aside.

In a small nonstick skillet, cook the mushrooms with a splash of olive oil until lightly sauteed, about 5-7 minutes. Season to taste with salt and pepper, and set aside.

Return the saucepan to medium-high heat and melt he butter. Add the cornstarch and cook, stirring well, until the cornstarch is thoroughly incorporated, about 1 to 3 minutes. Whisk in the milk, chicken stock, and an generous pinch of salt; bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from heat, and add a pinch of pepper and stir to incorporate. Slowly add in both the Gruyere and champagne cheddar cheese, making to sure combine thoroughly.

Pour the cheese sauce over the pasta and stir well. Next, fold in the spinach, mushrooms, and chicken. Transfer to the prepared baking dish and top with the Parmesan and Panko. Bake until the top is lightly browned and the sauce is bubbly, about 25-30 minutes. Let stand for 5 minutes before serving.

Serve with a side of roasted vegetables {we opted for asparagus!}.

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Vegas.com – A Challenge!

Awhile back, y’all might remember that my friends over at vegas.com provided me with an opportunity…a “challenge” if you will. I was asked to pick a dish from one of the famous Las Vegas hotels, and put my own unique twist on it. In typical Alicia fashion, I dove in head first, excited to stretch my culinary legs and see what I could come up with!

for those of you who might want to peak back, here’s my dish!

So I couldn’t be more excited to announce today that I was offered the opportunity to do it again! This time, we had a different list of restaurants to choose from. Immediately, a ‘roast chicken’ dish caught my eye. Something so simple, but offers endless possibilities. My brain started working and, after a few days of rolling ideas around, I finally got the light bulb – shepherd’s pie!

Now, before I go any further; this was no ordinary roast chicken dish. We’re talking gorgeous sauces, fine mushrooms, season vegetables. The whole nine yards. I mean, it’s Vegas after all! So I thought it would be a lot of fun to make the ingredients from the Vegas dish mimic the appearance of an actual shepherd’s pie. Fun, right?

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Perfectly seasoned ground chicken replaces the traditional beef.

Diced asparagus looks a lot like peas!

Mushrooms and onions add an earthy note to the dish, which pairs oh-so-nicely with the white wine that we’re incorporating into the base of the dish.

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And of course, no shepherd’s pie is complete without a generous spread of mashed potatoes..but I went rogue and used my smashed cauliflower! Delicious.

This is one dish you’ll want to recreate over and over, I promise. After the first bite, the hubs proclaimed it “one of the best casseroles he’s ever had.” The proof is in the pudding…er, casserole.

Here we go!

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Vegas-Style Shepherd’s Pie

Never one to turn down a challenge, I decided on making some fun modifications to one of Vegas’ most famous restaurants; I took their classic roast chicken recipe and made it my own! 

Ingredients:

smashed cauliflower {here’s my go-to recipe…so quick and simple!}

1 lb. ground chicken {I used extra lean, because it was what I had on hand}

1 large onion, finely diced

1 box of baby portabello mushrooms, thinly sliced

1 lb. asparagus, washed and sliced into medallions

1/4 cup white wine {you can use chicken stock, for an alcohol-free version}

1/2 tsp. garlic powder

salt and pepper, to taste

olive oil for coating the pan

1/2 – 1 cup of cheese {your preference; this will be used for the topping}

To Prepare:

Preheat the oven to 375 degrees. Spray a glass 8″ x 8″ baking dish with nonstick cooking spray, and set aside for later.

Add a drizzle of olive oil into the bottom of a large nonstick saute pan. Bring up to medium heat; once the olive oil is sizzling, and in the ground chicken. Use a wooden spoon to break into pieces, and cook until done. Season with salt and pepper, and set aside.

Without cleaning the pan, add in the diced onion. Season to taste with salt and pepper, and add in the garlic powder. Cook over medium heat until the onions are translucent and beginning to soften slightly, about 7-10 minutes. Add in the white wine and bring the heat up to high {this will help cook off the alcohol, as well as reduce the liquid}. Add in the asparagus, and cook until tender, about 5 minutes. Lastly, add in the mushrooms and cook only until they begin to soften, about 3-5 minutes.

Prepare the casserole: place the cooked chicken into the bottom of your prepared baking dish. Next, top with the onion/asparagus/mushroom mixture. Evenly dollop the smashed cauliflower on top, making sure to seal in the edges. Lastly, top with the desired amount and type of cheese.

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Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is beginning to brown slightly. For additional crunch, turn the broiler on and let it go an additional 1-2 minutes.

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Enjoy!

The Wynn, Las Vegas

I love a good challenge, and a few weeks ago when my friends over at Vegas.com contacted me with just that opportunity, I knew I had to take them up on it!

More recently, the Wynn resort has paired up with renowned vegan chef Tal Ronnen to create dishes catered towards those who have chosen to adopt a vegan-or-vegetarian-based lifestyle. So what does this have to do with little ol’ me, you might ask? I got to pick a dish, any dish on their menu {the vegan/vegetarian menu is available all throughout the Wynn} and put my own twist on it. How fun is that, y’all!?

After hungrily perusing their menu and website, I knew I was going to stick with the one that jumped out at me right off the bat – the ‘Mushroom Risotto’, an offering at the Lake Side restaurant. Rustic and simple, but full of rich and earthy flavors, I knew that it was something I would want to recreate.

Now, all of you already know that risotto, while insanely delicious and enjoyable, is not exactly a “weeknight” friendly dish. While therapeutic and comforting to prepare, it requires a good amount of time and careful watching during the preparation; you can go from perfectly done to overcooked in the blink of an eye. So as I was thinking about how I wanted to change this up, my mind wandered over to the concept of…dumplings! Brilliant!

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By keeping the structure of the sauce {caramelized onions and fresh herbs, lots AND lots of mushrooms} the dish stays true to its roots, but is made a bit simpler for weeknight enjoyment. It takes only a few minutes to assemble, and only requires one dish for cooking! For my dishwashing hubby, that is the ultimate dream.

I also developed a bit more flavor in the base of the stew by caramelizing the onions with a splash of white wine – the bright notes {I used a chardonnay} make the dish lean a bit more towards spring flavors; it also helps you scrape up those wonderful bits of goodness on the bottom of the pan. The dumplings get an herbal punch with fresh thyme and sage, and nutritional yeast pumps it up with a subtle cheesy flavor and a bit of added protein.

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Be sure to check out @Vegas to see what other bloggers have come up with! Enjoy, and happy cooking!

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Mushroom Stew & Herb Dumplings 

You can’t mess with a classic like this dish. Perfectly wonderful served piping hot, right off the stove top. I’ve noted where options can go from vegetarian to vegan; feel free to adapt as you like! 

Ingredients:

5 to 6 cups vegetable stock {amount will vary on how thick the stew becomes when cooking the dumplings}

1 tsp. dried oregano

1 tsp. dried thyme

3 garlic cloves, minced

1/4 cup white wine

4 cups assorted seasonal mushrooms, wiped clean and sliced

2 tablespoons olive oil

1 large onion, peeled and diced

Herb Dumpling Ingredients:

2 cups flour {I used gluten-free}

1/4 cup nutritional yeast

1 tablespoon baking soda

1/2 teaspoon salt

3 tablespoons butter {for a vegan option, a buttery spread can be substituted}

1-1/2 cups low-fat buttermilk {for a vegan option, a nut milk of choice can be used}

1 teaspoon fresh thyme

1/2 teaspoon fresh sage

pepper, to taste

Stew Directions:

In a large sauce pot over medium heat, add in the olive oil. Once hot, add in the onion. Season to taste with salt and pepper. Saute until golden brown in color, about 10 minutes. Add in the wine, scraping the bottom to loosen up any bits. Stir in the mushrooms, garlic, oregano and thyme. Cook until the mushrooms have softened and darkened in color, about 10 minutes. Pour in the stock; raise the heat and bring to a boil.

Prepare the dumplings while waiting for the stock mixture to boil – in a large mixing bowl, combine the flour, nutritional yeast, baking soda, fresh thyme, fresh sage, and salt. Whisk to combine and then add in the butter, buttermilk and pepper.

Once the stock mixture is boiling, drop the dumpling dough in using two large spoons {like making drop cookies}. Boil until the dumplings are cooked through, about 20 minutes. Ladle into large soup bowls and enjoy!

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shepherd’s pie

St. Patrick’s Day is just around the corner, and what better way to celebrate than with a delicious and hearty meal?

Shepherd’s Pie has long been a favorite in our household; it’s easy to prepare, utilizes common ingredients most of us have on hand, and can be stretched to feed anywhere from a few people to an entire army. I love sitting down to a piping hot serving after a long day at work; the aromas are so therapeutic, and seeing the steam wafting from the bowl just brings about the most soothing feeling.

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When I decided to make this, I decided to veer slightly from tradition, but still maintain the integrity of the dish. After all, you can only adjust a recipe so much before it takes on an entirely new face, no? So rather than go all crazy and try to tweak every little aspect, I picked the common denominators – the ground meat and the usual mashed potatoes – and decided to just play around with those.

The result? Lean ground turkey and mashed cauliflower!

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This take is full of flavor, texture, and…it just makes you feel good. In my humble opinion, that is the best kind of dinner – fresh, simple, and leaves you feeling good; maybe wanting more, or…maybe just reach for a Guinness and call it a night. Your call!

Slainte!

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Shepherd’s Pie {adapted from Epicurious}

What better way to ring in the celebration of St. Patrick’s Day than with a traditional dish? Quintessential in our household, this will satisfy the pickiest of palettes. The best part? – it’s healthy and good for you!

Ingredients:

1 Tbsp. vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

3 large cloves garlic, minced

1 lb. ground meat {I used a 93% lean ground turkey – but feel free to use ground beef, ground lamb, etc.}

1 to 1-1/2 cups tomato sauce

1 Tbsp. tomato paste

1 tsp. dried rosemary

1 Tbsp. dried parsley

1 to 1-1/2 cups frozen peas, cooked and cooled slightly

mashed cauliflower {here’s my version!}

salt and pepper, to taste

optional: grated cheese of your choice for topping 

To Prepare:

Preheat oven to 375 degrees. Spray a glass baking dish {8″x 8″ or 9″x 9″} with nonstick cooking spray and set aside. Alternatively, like I did, you could use two individual baking dishes.

In a large saute pan over medium-high heat, heat the oil, then add the onion, carrot, garlic and meat. Season to taste with salt and pepper. Cook until brown, 8 to 10 minutes.

Drain the fat and then add the tomato sauce, tomato paste and herbs. Simmer until thickened, about 10 minutes.

In the baking dish{es}, layer in the meat mixture, then the cooked peas, and finally top with the meat mixture. Garnish as you like with cheese.

Bake until golden brown and bubbling, 30 to 35 minutes.

garlic parmesan wings

I’ve been so, so excited to share this recipe with y’all.

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One look and you’re in love, am I right? At least, that was how the hubs and I felt after devouring this meal for dinner.

These are a fun twist on my wings I made awhile back – they’re certainly a staple in our household; a quick and easy dinner to throw together during the week, full of flavor, and significantly healthier that traditional wings that are deep fried {so gloriously wonderful, but so naughty at the same time}. But for this particular recipe, we’re combining the Italian staples of Parmesan cheese and garlic but jazzing it up with loads of dried herbs, and two types of tangy mustard {!}. Is your mouth watering yet?

This batch of wings pack a flavor punch like no other. I am such a huge fan of explosive flavors, and these do not disappoint. As mentioned, we get that distinctive garlicky flavor from {almost} too much garlic, nutty undertones from Parmesan cheese, and more herbal notes than your taste buds will know what to do with. Both mustard types that I used – a classic, spicy Dijon and a sweet Honey Champagne – pair perfectly together, but you can easily sub in whatever your preference is. Baked until crispy and falling of the bone, the only thing that can take these one more notch above perfection is some dipping sauce on the side.

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Baked Garlic Parmesan Wings {adapted from Steamy Kitchen}

Ingredients:

2-1/2 lbs. chicken wings {I like to use the large ones}

1 tsp. dried oregano

1 tsp. dried rosemary

2 tsp. dried basil

1 tsp. garlic powder

1 tsp. onion powder

1/4 cup grated Parmesan cheese, plus more for baking

1/4 cup mustard {I used a combination of Dijon and Champagne mustard}

salt & pepper, to taste

non-stick cooking spray

serving accompaniments: hot sauce, homemade blue cheese dressing, celery, carrots – whatever you like! 

To Prepare:

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

In a large mixing bowl combine the herbs and grated cheese. Mix in the mustard, and season to taste with salt and pepper. Toss the wings in the sauce, making sure to ensure a generous coating. Line up the wings on the prepared baking sheet, and drizzle any remaining sauce on top. Sprinkle with additional grated cheese.

Bake 45-60 minutes, or until juices run clear and internal temperature has reached 165 degrees. Serve with your favorite dipping sauces.