One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole

Updated 10.13.13

Son:  “Whenever I make one of your recipes it never quite turns out the same.”

Me:    “So?”

Recipes change with time and repeated preparations.  So when the usual crew showed up to to be fed this weekend I made a conscious effort to pay attention to what I was doing and the quantities while making this dish.  Sure enough, quite a few things were different from the original recipe.  The changes are in bold.  The original recipe is in the cookbook mentioned below.  But you don’t want the original recipe.  You want this one.

Sour Cream Chicken Enchilada Casserole

1/4 C butter
2 T. flour
2 C. sour cream
3 C. chicken broth
1 small can mild green chiles
1 medium onion, chopped

Saute onions in butter, add flour then broth.  Cook over medium heat until thickened.  Add chiles and sour cream and heat.  Be careful to not let the sauce boil.  Set aside.

One rotisserie  chicken, meat taken off the bones, cubed
 8 oz cheddar cheese, 8 oz Monterrey Jack cheese grated
18 corn tortillas

1.  Butter  a 9 x 12 casserole dish.

2.  Put a little sauce in the bottom of the dish.

3.  Layer 3 corn tortillas.  Layer chicken.  Cover with jack cheese.  Sauce.  Repeat two more times.

4.  Bake 350 degrees for 20-25 minutes covered until bubbly.  Remove cover, add cheddar cheese to the top.  Return to the oven to allow cheese to melt.

5.  After cheese has melted, remove from the oven and allow to sit for 10-15 minutes before serving.

 

And yet another recipe whose origin is kind of fuzzy.  I think this recipe kind of morphed from Delicioso! Cooking South Texas Style.  But when I go to the book, the recipe is different, calling for Monterrey jack cheese and jalapenos.  If this is the source of the recipe, then somewhere along the Path I subbed mild chiles and cheddar.  But pretty much the recipe is from this classic cookbook.

Tips – Cut up the chicken first.  If you use pre-shredded cheese make sure it the kind that will melt (if you know what I mean and I think you do).  Use more sour cream if you like a rich casserole.  Use more chicken stock if you like your casserole “juicy” as in fall apart and spread all over your plate “juicy”.  Go ahead and use the hot pepper of your choice if you don’t have kids.

One Rotisserie Chicken , 50 Meals – #2 Spinach Salad

Spinach Salad

1 C canola oil
1/2 c sugar
1/3 c ketchup
1/4 c apple cider vinegar
1 tsp Worcestershire sauce
1 tsp salt
1 c chopped sweet onion

Mix the above ingredients together to make the dressing.

3 hard boiled eggs
1 can water chestnuts (optional)
6 strips bacon fried and crumbled ( NOT optional)
1 lb bagged spinach, baby and organic (if you can find it)

Toss the above ingredients together and pour the dressing over and mix

The date stamp on the electronic file for this recipe was 2007.  Friends of ours across the street served this salad one night and we thought the spinach salad was the best we had tasted.  This simple salad is a staple in our home for five years according to the date stamp

A couple of weeks ago we were at the same friend’s house for a rousing Friday evening of cards.  I said we’ll bring dinner.  We bought some prepared potato and corn salads, spinach salad, and one carved up rotisserie chicken.  The reaction was somewhat surprising:

“We’ve never put chicken on this spinach salad before.”

And another simple supper recipe is born.

One Rotisserie Chicken, 50 Meals – The Concept

I like to cook.  But let’s be honest, cooking is work.  During my exploratory twenties, I seriously entertained the idea of becoming a professional chef.  I researched the topic extensively.  My sights were set on the CIA (Culinary Institute of America).  But the more I learned about the profession the more I realized that I wanted cooking to remain fun.  So I let that dream die.

During the same time frame I got the best compliment ever about my food.  My roommate told me,

“You’re the best everyday cook I’ve ever known.”

Joe was a good business manager and a better motivator.  I seem to recall he didn’t fix another meal the rest of the time we lived together.  Just another one of those things that make you go hmm….

But I didn’t mind because I like to cook.  And one of the things I learned was there is nothing wrong with shortcuts.

One of the greatest time savers for the cook is the rotisserie chicken.  It’s already cooked and the perfect starting point for many dishes.  I’m not quite sure I have 50 recipes that use rotisserie chicken but it sure will be a lot of fun getting there.  Check ’em out.

One Rotisserie Chicken, 50 Meals – #1 Salad

One Rotisserie Chicken , 50 Meals – #2 Spinach Salad

One Rotisserire Chicken, 50 Meals – #3 Sour Cream Chicken Enchillada Casserole

PS. Yes, there’s just 3 recipes in the series…for now.

Italian Meatloaf

Italian Meatloaf

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small dice
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
2 pounds ground beef (or 1 pound ground turkey and 1 pound beef)
2 eggs
3/4 cup bread crumbs (Italian or Panko)
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

  1. Preheat oven to 350 degrees F.
  2. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
  3. When the peppers and onions are cool, combine all of the remaining ingredients together.
  4. Form the meat mixture into 2 loaf (brain) shapes on an oiled oven tray or baking dish.
  5. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

 

When the kids were little I never made meatloaf.  They hated meatloaf.  When I was growing up as a kid my parents never made meatloaf.  I hated meatloaf.

Time passes, people change, tastes change.  I guess decades of going meatloaf-less made me want meatloaf more.  I only started making meatloaf when MedFed began.  MedFed is the code name for meals that freeze well that can be defrosted, heated up, and eaten by time starved medical school students who would quite frankly probably eat anything you put in front of them.  The only problem with my new found meatloaf craving was finding the perfect recipe.

This recipe is adapted from the Food Network’s Michael Chiarello.  It’s tasty, simple, and hearty.  Serve this up with some loaded mashed potatoes and a green vegetable.

TIP – The recipe will make two meatloaves.  There’s nothing better than a cold meatloaf sandwich the next day.  I’ve also heard rumors that you can chop up this leftover meatloaf, heat it up in some marinara sauce, and serve over pasta.  Sounds like something a medical school student would do.

Substituting dried for fresh herbs is OK.  I usually make this with a mixture of beef and turkey.  85/15 is good.  Don’t use ground turkey breast, use regular ground turkey.

Makes perfect sense to me!

1000 Awesome Things

Slide that beef tube right on down

Toronto is home to some of the best hot dog street vendors in the world. Street meat, we call it proudly, waiting in lines to get char-grilled, crisp-on-the-outside, soft-on-the-inside, big, brown beautiful hot dogs. The dogs usually come set perfectly in a puffy, yellow bun, like a smiling child tucked tightly into bed. Yes, it’s a glowing little beef-tube of heaven, a spicy little meat-wand of joy, the perfect company for a movie or a long walk home after the bars.

Now, despite the powerful taste-punch to the mouth the street vendor hot dog delivers, I’m sorry to say there is just one little problem: my friend, there is spillage, and plenty of it. Hot dog vendors pride themselves on their never ending array of toppings, from spicy mustard to onions, pickles to olives, sauerkraut to banana peppers. It’s a delicious den of germs just sitting out on…

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One Rotisserie Chicken, 50 Meals – #1 Salad

Image

Rotisserie Chicken Salad

One fully cooked rotisserie chicken

One bag salad

Salad dressing

  1. Carve the chicken off the bones. Set aside.
  2. Open one bag of salad into a large serving bowl.
  3. Add sliced tomatoes, cucumbers, carrots, etc.
  4. Arrange the chicken on top.
  5. Serve with your favorite bottled salad dressing.

 

It’s been an interesting week.  I really didn’t cook that much.  When it’s hot outside, you don’t feel like cooking and you just want something light.  With this recipe I’m starting two new Tags:

  • One Rotisserie Chicken 50 Meals and
  • Super Simple

Every grocery store now sells Rotisserie Chickens.  It’s cooked.  All you have to do is cut it up.  Bagged salads are the greatest food invention since sliced bread.  You should always have several different varieties of salad dressing in the house.   Add a few chopped fresh vegetables.  Grab a loaf of bread, a nice Chardonnay and you have dinner.

Yes, the picture was taken with a cell phone.  Super simple like this recipe.

Parmesan Crusted Tilapia

Parmesan-Crusted Tilapia

¾ cup Parmesan cheese
¾ cup seasoned Italian bread crumbs
2 T melted butter or margarine
4 tilapia fillets
1 lemon, cut into wedges

  1. Preheat the oven to 375°.
  2. In a shallow dish, combine the cheese with the bread crumbs. Coat the fish with butter and dredge in the cheese/bread crumb mixture.
  3. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 15 to 17 minutes. Serve the fish with the lemon wedges.

I really don’t have a clue where this recipe came from.  James Beard has a recipe for chicken that is similar and when I looked up my Parmesan-Crusted Tilapia recipe it was different than what I’ve presented here.

It was a Rachel Ray recipe.  I had to change it.