Stacked Roasted Veggie Enchiladas

Since you have to roast the veggies first, this takes over an hour with cook time. So plan ahead!

Yield: Serves 5-6   

Ingredients

• 1 large red pepper, chopped, seeds removed
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• Salt and pepper
• 1 can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste
• 2 cups red enchilada sauce
• 9-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese

directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Thank you Two Peas and Their Pod for this amazing recipe. They have become one of my favorite food blogs.

 

Chicken and Wild Rice Casserole

Serves: 4

Ingredients

• 1 tablespoon plus 1 tsp olive oil
• 1 small onion, diced
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 chicken breasts, cut into 1/2 inch cubes
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (Divided 3/4 c and 1/4 cup)
• 3 cups cooked wild rice (Prep this  by cooking 1 cup uncooked wild rice in 4 cups water for 50 minutes)

Preparation

1. Preheat oven to 350 F.
2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
3. Season with 1/2 tsp of salt and cook another 4 minutes or until the onions are translucent.
4. Remove the onions and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
7. Bake for 20 minutes.
8. Serve.

Have you ever heard of Weelicious? They have a lot of family friendly recipes including this one!

Chips and Cheese Chili Casserole

Yeilds 1 9×9 dish – Serves 4-6 people depending on how hungry everyone is!

Ingredients:

• 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups crushed)
• 1 – 10-ounce can chili (Use meatless chili for a meatless dish or use chili with meat for a hearty meal)
• 1 – 10-ounce can black beans, red beans, refried beans, bean medleys
• 1 – 10-ounce jar salsa or tomato sauce
• 2 cups shredded cheese
• 1 1/4 cups sour cream
• An additional 2 to 3 cups whole corn chips, crushed (1 – 1 1/2 cups crushed)

Directions:

1. Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside.
2. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime.
3. Add the chili, beans, salsa, 1 1/2 cups cheese, and stir to combine.
4. Pour mixture into prepared pan and bake for 20 minutes.
5. After 20 minutes, remove pan from oven and spread sour cream in a layer over the casserole.
6. Sprinkle 1/2 cup cheese evenly over the top of the sour cream. Sprinkle 1 – 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
7. Serve immediately. Optional Toppings: sour cream, cheese, or chopped cilantro or onion.

Thanks Averie Cooks for a great recipe!

 

Grilled Lemon Chicken Kabobs

Pair these kabobs with a salad and rice for the perfect dinner!

Ingredients

• 2 boneless chicken breasts
• 3 lemons (washed)
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 7-8 green onions (we actually leave this out and add onion powder to the marinade)

Instructions

1. Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken chunks in a ziploc bag and set aside.
2. Zest* one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the bag with the chicken chunks.
3. Marinate the chicken in the fridge for 30 minutes- 3 hours.
4. When you’re ready to grill, prepare the grill by lightly greasing the grate with cooking spray and set to medium high heat.
5. If using wooden skewers, you have to prep them by soaking them in water for 10 minutes. Metal ones don’t need to be prepped at all.
6. Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.
7. Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you’ve reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.
8. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

Thanks FoodieCrush for the delicious recipe

* I don’t have a zester so I use mine fine cheese grater and it works great.

Loaded Chicken and Potato Skillet

This recipe is similar to the Loaded Baked Potato Casserole recipe we’ve already made but it doesn’t require you to turn on your oven. Always a plus in the hot summer months!

Loaded Chicken and Potato Skillet

Ingredients

• 3 medium potatoes, peeled & cubed
• 4 strips of bacon, cooked & crumbled
• 2 chicken breasts, cubed
• 1 tbsp. olive oil
• 1 tsp onion powder
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• Season Salt
• salt & pepper
• 2 cups cheddar, shredded
• Optional Toppings
  • sour cream
  • green onions

Directions

1. While bacon cooks, peel and cube potatoes. Boil on stove and remove from heat when cooked {soft & mushy}.
2. In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.
3. In the same skillet, heat olive oil and add peppers.
4. Add potatoes to the pepper mix, sprinkle with season salt and onion powder and cook for another 3-5 minutes.
5. Add chicken, salt and pepper, bacon, and cheese.
6. Cover the skillet with a lid and remove when cheese is melted.
7. Top with optional sour cream and green onions and enjoy!

Thanks to Pearls, Handcuffs, and Happy Hour for this great recipe!