Chili Rellenos Casserole

A Fiesta Favorite! This recipe is straight from a 1994 Cooking Light Magazine.

Ingredients

1/2 lb
ground chicken

1 cup
chopped onion

1 3/4 tsp
ground cumin

1 1/2 tsp
dried oregano

1/2 tsp
garlic powder

1/4 tsp
salt

1/4 tsp
pepper

1 can
fat-free refried beans

2 4 oz can
whole green chilis, drained and cut lengthwise into quarters

1 cup
preshredded Colby-jack cheese

1 cup
frozen whole kernel corn, thawed and drained

1 1/3 cup
all-purpose flour

1/4 tsp
salt

1 1/3 cups
skim milk

1/8 tsp
hot sauce

2
eggs, slightly beaten

2
egg whites

Directions

Cook chicken and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Combine chicken mixture, cumin and next 5 ingredients in a bowl. Stir well, set aside.

Arrange half of green chili strips in an 11x7-baking dish, top with 1/2 of the cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4 inch border around edge of dish, top with corn. Arrange remaining chili strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl. Gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites, pour over casserole. Bake at 350° for one hour and 5 minutes or until set. Let stand 5 minutes.

Mar 18, 2009
| main course, chicken, mexican

Easy Beef and Bean Burritos

We used to have a mexican theme party called Fiesta every Fourth of July. Ironic, eh? Anyway, this was a favorite.

Ingredients

1 lb
lean ground beef

1 cup
chopped onion

2 cups
chunky salsa

1 can
black beans, rinsed and drained

2 tsp
chili powder

8
8-inch flour tortillas

1 cup
shredded Monterey jack or cheddar cheese

Directions

Brown beef and onion in a large skillet until beef is done. Drain off fat. Stir in beans, salsa and chili powder, heat through.

Spoon about 1/2 cup of beef mixture in center of each tortilla. Sprinkle with cheese, roll up.

Place burritos in a casserole dish, top with additional salsa. Bake in 400° oven for 20-30 minutes until heated through. Garnish with additional salsa, sour cream or guacamole, as desired.

Mar 18, 2009
| mexican, beef

Chicken Enchiladas

Courtesy of Linda Blackwell. This has become one of our regulars. Quick to fix and just as good as leftovers.

Ingredients

2 lb
boneless, skinless, chicken breasts

1 tbsp
onion salt

1 tbsp
ground cumin

1 tbsp
chili powder

 
salt and pepper

8 oz.
Sour cream

 
milk

 
flour tortillas

 
mixed cheeses, grated

 
sliced jalapenos

Directions

Coat chicken with dry spices. Bake or broil until done. Cool slightly and slice chicken into strips.

Mix sour cream and milk to a medium sauce consistency. Spread sour cream mixture on tortillas. Center chicken, cheese and jalapenos in tortillas. Roll Up. Place side by side in a casserole dish. Cover with remaining cheese and sour cream sauce. Garnish with jalapenos to taste. Bake 25 minutes, 400° covered. Uncover and bake until cheese is melted and filling is hot. Glass pan is recommended.

Mar 17, 2009
| main course, chicken, mexican

Christine is awesome. Here are a few of her incredible recipes (and some of our friend’s recipes as well!)

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