recipes

One Dish Meals 07 August 2015

Chicken & Rice Casserole

Ingredients
  • 2 cups cooked rice
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups cooked, chopped chicken breast meat
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1/2 cup finely chopped red onion
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon diced jalapeños
  • Salt
Preparation
  1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
  2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
  3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
Serves

4 servings

Notes, Tips & Suggestions

For freeze ahead

  1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
  2. PREHEAT oven to 350–F.
  3. BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Courtesy of Nestlé USA, Inc.

Source

Family Features

Ethnic 06 August 2015

Chicken Enchiladas

 Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
Preparation
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods

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