Chicken Enchilada Casserole

Ingredients

Chicken – However much you want but approximately 2 cans, 3-4 breasts cooked and shredded, or half a chicken cooked and shredded. (We pressure cook a whole seasoned chicken and use half, mix in some of the juices while shredding with forks)

2-3 cans of beans (I usually use 1-2 cans of black beans and 1-2 cans of pinto beans)

1 can of sweet corn

1 can of green chilies or fresh cut chilies

2-4 cups of shredded medium or sharp cheddar cheese (depending on how much you like or want.

1 large can of Enchilada sauce

1 Package (approximately 20 corn tortillas)

1 can of sliced olives

Preheat oven to 350

In a casserole dish layer the bottom with a thin layer of enchilada sauce

Layer toritillas to cover the whole bottom, it’s ok if they overlap

Layer chicken, beans, corn, chilies, cheese then start over with sauce tortillas chicken beans corn chilies and cheese.

Layer as many times as you can (usually 2-3) when you reach the top of the pan put a final layer of tortillas then sauce and cheese (more liberally than throughout casserole)

Sprinkle sliced olives on top

Bake for approximately 30 minutes uncovered or until hot throughout

Brandon's Chicken Stew

Brandon’s Chicken Stew

So I just ate the last of this for lunch today and it was damn tasty. I made friends with the foreman of a job that is happening onsite here at work and let him try some today. He said it reminded him of his mom's cooking and had to have the recipe. Here is the recipe as provided to him. This was derived from a recipe I got from my mom with a few personal touches. Enjoy. 

Au Gratin (Scalloped) Potatoes

6 medium potatoes (2 lb)

¼ cup butter or margarine

1 medium onion, chopped (1/2 cup)

1 tablespoon flour

1 teaspoon salt

2 teaspoon pepper

2 cups milk

3 cups shredded sharp cheddar cheese (or more J)

¼ - ½  cup dry bread crumbs (any flavor)

Paprika

-Heat oven to 375ºF.

-Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups. I use a food processor with the “slicer” attachment, makes perfect little slices for this.

-Melt butter in 2-quart saucepan over medium heat. Cook onion in butter until tender/cooked. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

-Stir in milk. Little by little add 2 cups (or more) of the cheese stirring in until melted. Heat to light boil, stirring constantly. Boil and stir 1 minute.

-Add a small amount of cheese sauce, just enough to cover bottom of 9x13 dish

-Add layer potatoes, add some sauce, add layer of potatoes, add some sauce. Usually about 3 layers of potatoes. Top off with rest of sauce

-Bake uncovered 1 hour. Add remaining shredded cheese on top. Sprinkle with breadcrumbs and paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

Simply Awesome Mushroom Pasta

You can totally add chicken to this, have it as a side, main course, whatever! I will say, I go kind of Paula Dean on this one, but it's good!

So lets start with Butter. About a half a cup.

Crockpot Chicken Enchilada Casserole

This was our first try with this recipe and it tasted great, but the consistency could use some work, so the recipe  below will include my slight variations.

4-5 Chicken Breasts
1 Can/Container Enchilada Sauce
Tapatio
Salsa
Beer
24 Corn Tortillas
1 Can Corn
1 Can Black Beans
1 Chopped Onion
2 Cans Cream of Chicken Soup
1 Can Sliced Black Olives

Potato Leek Soup

Soup Ingredients

1 cup milk
3 cups chicken broth
8-10 small/med peeled russet potatoes
1 small (1/2 medium) yellow onion
2-3 leeks