Enchilada noodle casserole

Enchilada noodle casserole
Enchilada noodle casserole (served with iceberg lettuce salad)

This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.

I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!

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Chopped taco salad

Chopped taco salad
Chopped taco salad

I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals.

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Southwestern-style chicken and bean enchiladas

Southwestern-style chicken and bean enchiladas
Southwestern-style chicken and bean enchiladas (served with lettuce and guacamole)

I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.

I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!

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Bacon and queso molletes

Bacon and queso molletes

When Michael recently had a layover at Chicago’s O’Hare airport, he made a point to stop by Tortas Frontera, one of Rick Bayless’ restaurants (we often watch his show Mexico — One Plate at a Time on tv at home). Michael ended up ordering the bacon & queso mollete (a warm, open-faced sandwich), as well as the corn & poblano chowder, and reported back to me that both were delicious!

So, naturally, we decided to recreate the deliciousness at home. While we didn’t have the exact ingredients listed on the menu, we made a few substitutions and thought our molletes were still fabulous! It’s an easy recipe to make, so we hope you give it a try!

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