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Old El Paso enchilada sauce

There’s Big Results In This Casserole Dish!

11 May 2016
jessicafaidley
0 Comment
baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Cilantro, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, green onion, Johnsonville, kosher salt, Kraft, land o lakes butter, lettuce, McCormick spices, Mexican chicken casserole, Mexican-style cheese blend, Morton salt, Old El Paso enchilada sauce, recipe, red bell pepper, Shredded Cheese, tomato, TruMoo milk, Tyson chicken breast, Wesson vegetable oil

I love eating Mexican food as it’s one of my favorite cuisines. Tacos, enchiladas, and tortillas seriously make my world go ’round. So, you can imagine my delight when I stumbled upon this amazing Mexican casserole. It has everything in it that a burrito-loving gal, such as myself, could ever want in a baking dish.

 

Enchilada sauce enraptures spicy chicken breast, black beans, salsa, and savory herbs in this one-dish supper. Your family will be doing backflips all the way to the table. This casserole serves 4-6 people so I always make a double batch for my brood of 5 (we’re big eaters). The recipe calls for Mexican shredded cheese but I’ve used sharp cheddar before and it turned out just fine.

 

Recipe courtesy of 77recipes.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: Serve this casserole with sour cream and salsa.

 

Making a Cheesy Casserole For Dinner Is Something That We All Love, But Using Only 6 Ingredients Totally Ups The Awesome Factor!

28 April 2016
jessicafaidley
2 Comments
6 ingredients, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheesy enchilada bake, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, flour tortillas, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Mexican cheese blend, Morton salt, Old El Paso enchilada sauce, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pillsbury refrigerated biscuits, Powdered sugar, Progresso black beans, recipe, Ritz crackers, salsa, Sara Lee, Sargento, slow cooker, sour cream, Thorn Apple Valley, Toll House, tomato sauce, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

You Can Make This Bake With Just 6 Ingredients!

Who doesn’t love enchiladas? I truly don’t know one person (at least in my family) who doesn’t enjoy a thick, steaming, slab of cheesy enchilada on their plate.

When it comes to the cooking part of the meal, that’s a different story. As we all know, making enchiladas is a laborious ordeal. However, this recipe puts a whole new spin on how enchiladas are made and it’s super easy! Cheesy enchilada bake only using 6 ingredients, folks. 6! And they are all the ingredients that you love like cheese, ground beef, and biscuits.

All you have to do is take 20 minutes to assemble it all together, put everything in your favorite baking dish, cover with foil, and bake for about an hour. It’s really that simple!

If you want, you can serve this with any number of your favorite sides like a fresh tossed salad, steamed veggies, and/or freshly baked rolls. The possibilities are endless!

Recipe courtesy of A Lot Of Recipes.

 

 

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Quick Tip: Serve this sumptuous casserole with your favorite taco toppings such as sour cream and salsa.

A Meaty, Cheesy Casserole You Can Have Ready In Just Slightly Over An Hour!

13 September 2015
Grace
0 Comment
Argo cornstarch, bake, baked, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, casserole, casserole recipe, chicken, chicken enchilada, chicken enchilada casserole, Clabber Girl, College Inn, Cool Whip, domino sugar, easy, easy baking, easy chicken enchilada, Easy Chicken Enchilada Casserole, easy enchilada casserole, easy Mexican casserole, easy Tex-Mex casserole, eat, Eggland's Best eggs, enchilada, enchilada casserole, enchilada sauce, food, four-ingredient, four-ingredient casserole, Gold Medal flour, granulated sugar, Green Giant, Hershey, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, low effort, low-hassle, McCormick spices, Mexican cuisine, Mexican food, Morton salt, Old El Paso, Old El Paso enchilada sauce, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, simple, simple baking, simple enchilada casserole, Tex-Mex, Tex-Mex food, Tex-Mex recipe, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

The Easiest Mexican Dinner You’ll Ever Make

This Easy Chicken Enchilada Casserole brings all of the flavor without all of the hassle. With just four ingredients and a few basic steps, you can have a Mexican-style meal for six on your table in just over an hour.

I do enjoy my Mexican and Tex-Mex cuisine, but preparing each individual serving yourself (or even, in the case of basic tacos, setting things up for people to serve themselves) can be more than a bit of a hassle. The easiest solution for this is to combine everything into a casserole, as this chicken enchilada casserole recipe does. It’s simply good Mexican flavor without much hassle or effort at all!

This is also the perfect dish to serve for a large crowd. You can easily double the ingredients and make this in two casserole dishes – that’s plenty for everyone at your next get-together! Or maybe you’d just like to have enough leftovers to heat up for lunch the next day..?

Recipe and photo courtesy of Jo Cooks.

 

 

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Quick Tip: Serve this meal with Spanish rice and refried beans.

The Easiest Way EVER To Make Chicken Enchilada

10 June 2015
Grace
0 Comment
Bertolli Olive Oil, breakfast, chicken enchilada bowl, College Inn chicken broth, cooking, cookware, dessert, dinner, food, gastro, lunch, McCormick black pepper, McCormick Chili Powder, Old El Paso enchilada sauce, onion, Perdue boneless chicken breast, Progresso black beans, recipe, Rotel diced tomatoes

We love some good chicken enchiladas but there is definitely some time invested in making a good batch of them. This one pot chicken enchilada bowl recipe has all the flavor of great chicken enchiladas with the ease of a one pot recipe!

This is great for a tastee dinner when you do not have a lot of time or even when you do because it’s just so good… It has become one of my all time favorites.

Original recipe thewholesomedish

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