Cheesy Chicken Taco Casserole

TacoCasseroleThis Cheesy Chicken Taco Casserole from MyRecipes.com would make a great group recipes to share with friends or roommates. It’s very easy to make, and only costs $2.29 per serving.

Here is the original recipe:

Ingredients:

  • 1 1/2 pounds skinless, boneless chicken breasts
  • Salt and pepper
  • 1 (24 oz.) jar pasta sauce
  • 9 (5-inch) corn tortillas
  • 1 cup chopped cilantro
  • 2 cups shredded Monterey Jack (8 oz.)
  • 1 small tomato, sliced

Directions:

  1. Preheat oven to 400°F. 
  2. Season chicken with salt and pepper. 
  3. Place in a small skillet and add cold water to cover. 
  4. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. 
  5. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
  6. Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. 
  7. Arrange 3 tortillas, slightly overlapping, on top. 
  8. Sprinkle one-third of chicken and cilantro over tortillas. 
  9. Top with a third of cheese. 
  10. Make two more layers of sauce, tortillas, chicken, cilantro and cheese.
  11. Arrange tomato on final layer of cheese. 
  12. Cover with foil and bake until bubbly, about 20 minutes. 
  13. Remove foil and cook until top is lightly browned, 10 minutes more.

Reviews were generally positive, though some reviewers had suggestions for improvements:

TacoCasserole1 TacoCasserole2 TacoCasserole3 TacoCasserole4Enjoy!

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Pollo Fundido (Melted Cheese Chicken)

polloThis recipe from Neagle’s Nest offers a homemade version of a popular Mexican Restaurant favorite. I have never tried Pollo Fundido, but it looks like a different take on the typical Mexican dish.

Here is the original recipe:

Ingredients:

  • Chicken Breast (cut in half lengthwise to make them thin)
  • Onion
  • Mexican Dipping Cheese (try the jalapeno flavor)
  • 6 to 8 ounces milk (just add enough to get to the consistency you prefer.) 
  • Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)

Directions:

  1. Saute your onions in a lightly greased skillet and set them aside.
  2. Sprinkle your chicken with chili salt and begin cooking it in the skillet.
  3. Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
  4. After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
  5. Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.

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Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives. Here are a few examples of reviewer comments:

pollo2 pollo3 pollo4 pollo5I can’t wait to try this one out myself.

Enjoy!

Buffalo Chicken Quesadillas

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I love quesadillas–they’re so simple to make, and they always taste amazing. This quesadilla recipe from A Kitchen Addiction adds a twist on the classic recipe, and I can’t wait to try it out!

Here’s the recipe for 4 servings:

Ingredients:

  • 4 flour tortillas
  • 1 C cooked and shredded chicken, about 1/2 lb
  • 1/4 C hot sauce
  • 2 tbsp blue cheese or ranch dressing
  • 1/4 C green pepper, chopped
  • 1/4 C tomatoes, chopped
  • 1 C shredded cheese, I used reduced-fat cheddar and monterrey jack
  • sour cream and salsa

Directions:

  1. Stir together chicken, hot sauce, and dressing until well-combined.
  2. Spray skillet with olive oil (use a Misto bottle) or non-stick cooking spray.
  3. Place a tortilla shell in the skillet. Spread a 1/4 C of the cheese evenly on top. Spread 1/2 of the chicken over the top. Sprinkle with 1/2 of the peppers and tomatoes. Spread another 1/4 C of the cheese on top. Top with another tortilla.
  4. Cook over medium heat for 3-5 minutes or until tortilla turns light golden brown and cheese is melted, flipping the quesadilla halfway through the cooking time to insure even heating. Repeat with remaining tortillas and filling.
  5. Cut into wedges and serve with sour cream and salsa.

Here is what reviewers had to say about the recipe:

Quesa3 Quesa4 Quesa5This meal is very easy to make, and can be adapted in many different ways. I think that cutting the recipe in half would make for a great weeknight meal–I would love to try adding jalapenos and bacon!

Enjoy!

Enchilada Lasagna

EnchiladaLasagna

This enchilada lasagna dish comes from Mogwai Soup, and would make a great group recipe for college students. It is easy to prepare, and it contains only a few ingredients, all of which are very cheap.

Here is the original recipe:

Ingredients:

  • 2 tbsp of vegetable oil
  • 1 lbs chicken breast, chopped to bite pieces
  • 5 cups of mexican blend cheese
  • 1 can of cream of celery
  • 1 can of cream of chicken
  • 1 1/2 cups sour cream
  • 1/4 cup canned and chopped green chillies (drained)
  • small corn tortillas
  • 1 tsp cumin
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
  2. In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
  3. Prepare the dish you will assemble the lasagna in.
  4. Put 1/2 cup of cream mix on the bottom of the baking dish and spread.
  5. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese.
  6. Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top

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Reviewers raved about the recipe, and many offered suggestions for potential additions or substitutions:

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Enjoy!

Taco Bake

Taco Bake

This Taco Bake recipe from The Country Cook is perfect for college students. It contains ingredients that most students are very likely to have on hand at all times. It takes very little time to prepare and cook, and it saves well–many reviewers raved that the leftovers tasted just as good as the original product.

Here is the recipe:

Ingredients:

Taco Bake Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning
  • water as called for on back of seasoning packet
  • 3 large flour tortillas (8-inch size)
  • 1/2 cup Salsa Con Queso
  • 1 1/2 – 2 cups shredded Mexican cheese blend

Directions:

  • Brown and crumble ground beef.
  • Drain excess grease.
  • Add in taco seasoning and water (following directions on back of seasoning packet).
  • Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. (Mild is the best option–the dish is already somewhat spicy)
  • Give it a good stir, until thoroughly combined.
  • Preheat oven to 350F degrees.
  • Spray an 8-inch round baking pan with nonstick cooking spray.
  • Layer the bottom of  the pan with a flour tortilla.
  • Now add about 1/3 of the ground beef taco filling on the the first layer.
  • Then add 1/3 of the shredded cheese.
  • Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
  • Bake at 350F degrees for about 15-20 minutes, until cheese is melted and edges are slightly golden brown.
  • Allow to cool for a couple of minutes, then slice and serve.

Taco Bake
The Country Cook recommends topping the dish with sour cream and diced tomatoes.

Reviewers generally raved about the recipe:

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I tried a variation of this recipe for dinner on Sunday night. I chose to cut the recipe in half, and only do two layers, as opposed to three. It was super easy to make, and was delicious! The leftovers saved well, and still tasted great the next day–not as good as they tasted fresh out of the oven, but definitely still delicious. I didn’t have a circular pan, so I was unable to layer the topping as close to the edge as the original recipe shows. Here’s a picture of my attempt–sorry its a little blurry!

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Enjoy!

White Chicken Enchiladas

White Chicken Enchiladas

This recipe from Joyful Momma’s Kitchen is a delicious, cheap and fun recipe for college students. It requires more chopping and cooking time than some recipes, but it also makes for easy leftovers for nights when students are short on time.

Here is the recipe, courtesy of the Joyful Momma’s Kitchen site:

Chicken enchiladas with green chili sour cream sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

I recently tried this recipe on my own, and I highly recommend it.

White Chicken Enchiladas

I chose to alter the recipe by using Greek Yogurt instead of Sour Cream for the sauce, making it a healthier dinner option. I also altered the recipe by adding chopped and sauteed red peppers, onions and tomatoes in each enchilada. I made this recipe while I was home for Winter Break for myself and my parents. Together, the three of us were still unable to finish the dish. However, we saved the leftovers in Tupperware, and the Enchiladas still tasted great later that week.

This popular recipe had nearly 300 comments from fans, many making suggestions for possible additions to the recipe. Here are a few of the user comments:

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I highly recommend this recipe for busy college students. It contains cheap and easily obtainable ingredients. While it makes large servings, it is ideal for a group meal (have roommates chip in to make this recipe even cheaper), or ideal to save as leftovers!

Enjoy!