Jan 25, 2018 | Kid-Friendly, Main Dish
Yields 6 servings
Green Chile Chicken Casserole
30 minPrep Time
20 minCook Time
50 minTotal Time
Ingredients
- 4 cups Shredded Cooked Chicken
- 1-1/2 cups Green Enchilada Sauce
- 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
- 8 ounces Sour Cream
- 1 can (4 ounces) Diced Green Chilies
- 1/2 cup Cooking Oil (vegetable, canola, etc.)
- 12 (6-inch) Corn Tortillas
- 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided
Instructions
- Preheat oven to 325F; grease a 13x9-inch baking dish.
- In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
- Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
- Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
- Bake 15-20 minutes or until casserole is heated through and cheese is melted.
Notes
7.8.1.2
86
https://ugfoodbank.org/green-chile-chicken-casserole/
Union Grove Area Foodbank Inc.
Jan 25, 2018 | Kid-Friendly, Main Dish
Yields 6-8 servings
Taco Salad Casserole
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Ingredients
- 1 pound Ground Beef or Ground Pork
- 1 cup Chopped Onion
- 1 can (15 ounces) Chili with Beans
- 1 can (14 ounces) Diced Tomatoes, undrained
- 1 can (4 ounces) Chopped Green Chilies, undrained
- 1 package (1 ounce) dry Taco Seasoning Mix
- 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
- 2 cups (8 ounces) Shredded Cheddar Cheese
- 2 cups (8 ounces) Shredded Mozzarella Cheese
- 3 to 4 cups Shredded Lettuce
- 1 jar (8 ounces) Taco Sauce
- 1/2 cup Sour Cream
Instructions
- Preheat oven to 350F.
- In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
- Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
- Crush tortilla chips and place half in a 2.5-quart greased casserole.
- Pour meat mixture over chips.
- Top with cheese and remaining chips.
- Bake 30 to 40 minutes or until hot and bubbly.
- Serve over bed of lettuce; top with taco sauce and sour cream.
Notes
7.8.1.2
85
https://ugfoodbank.org/taco-salad-casserole/
Union Grove Area Foodbank Inc.
Apr 23, 2017 | Kid-Friendly, Main Dish, Salad
Serving Size 4 servings
339Taco Rice
15 minPrep Time
15 minTotal Time
Ingredients
- 1/2 pound ground beef
- 1 medium Onion, chopped
- 1/2 cup Salsa
- 8 ounce can Tomato Sauce
- 1-1/2 cups quick Rice, uncooked
- 4 cups Lettuce, chopped
- 2 Tomatoes, chopped
- 2 ounces Cheddar Cheese, shredded
Instructions
- In a large skillet, brown ground beef and onion.
- Drain meat and return to skillet.
- Add salsa and tomato sauce to the skillet and bring to a boil.
- Stir in rice, cover and let stand 5 minutes.
- Fluff rice with a fork and transfer to a serving dish.
- Serve with lettuce, tomatoes and cheese.
Notes
Serve as a salad or with warmed tortillas.
7.8.1.2
56
https://ugfoodbank.org/taco-rice/
Union Grove Area Foodbank Inc.
Jan 2, 2017 | Breakfast, Kid-Friendly
Yields 4 servings
Peanut Butter & Jelly Wraps
15 minPrep Time
15 minTotal Time
Ingredients
- 1 package (8 ounces) Cream Cheese
- 1/4 cup Peanut Butter
- 4 (6-inch) flour Tortillas
- 1/4 cup Jelly or Jam
Instructions
- In a small bowl, stir cream cheese with a spoon until soft.
- Add peanut butter; mix well to combine.
- Spread about 1/3 cup mixture over each tortilla.
- Evenly spread 1 Tablespoon jelly over each.
- Roll up tortillas.
- Serve at once or cover and refrigerate until ready to serve.
7.8.1.2
43
https://ugfoodbank.org/peanut-butter-jelly-wraps/
Union Grove Area Foodbank Inc.
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