King Ranch Chicken Casserole
This is one of the easiest King Ranch chicken Casserole Recipes I've see. thanks to my Subscriber for requesting it. Very delicious and can be tweaked to your liking.
Recipe:
Texas Ranch Chicken Casserole
This creamy casserole is packed with flavor and is sure to be a hit with your family!
Ingredients
1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cooked chicken breast (cubed)
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1 Tablespoon chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 cups shredded cheddar cheese (divided)
Instructions
Preheat oven to 350 degrees.
In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
Line a 9 x 13 inch baking pan with half of the tortilla strips.
Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
Bake uncovered for 30 minutes or until cheese is completely melted.
TEXAS ROADHOUSE BREAD ROLLS Homemade with Cinnamon Butter
Whenever at Texas Roadhouse while waiting for steak order, soft bread rolls paired with cinnamon butter are being served. Their bread is everything which makes it one of my favorites????
Here is my homemade version.
✔️Dough
1 cup warm fresh milk [240 ml]
1 whole egg [large]
3 tbsp sugar [38 grams] or honey if preferred
2 tsp instant yeast [6 grams]
3 cups all purpose flour [390 grams]
1/2 tsp salt [3 grams]
3 tbsp unsalted butter [45 grams]
✔️Cinnamon Butter
1/3 cup softened butter [80 grams]
2 tbsp powdered sugar [14 grams]
3/4 tsp cinnamon powder [2 grams]
1 tbsp honey [15 ml]
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Thanksgiving Leftover Enchiladas - Casserole Queens
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The Casserole Queens take their leftover Thanksgiving turkey and transform it into sweet and spicy fall enchiladas!
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Check out the Casserole Queens on their website!
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Turkey Enchiladas
6 dried ancho chiles, stemmed and seeded or 1-2 tablespoons ancho chili powder
1 cup vegetable oil, divided
1medium onion, chopped
6cloves garlic, finely chopped
1 14.5-ounce can diced tomatoes
1/2 ripe banana
1/2 cup roasted pepitas or sunflower seeds, plus more for garnish
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1 teaspoon salt, plus more to taste
1/8 teaspoon pepper, plus more to taste
1/3 cup semi-sweet chocolate chips
12 small corn tortillas
2 1/4 cups shredded cooked turkey or chicken
1 cup fresh cilantro, chopped, plus more for garnish
8 ounces shredded Monterey Jack cheese, divided
1.Preheat oven to 350 degrees.
2.Bring 1 quart of water to a boil. Remove from heat then add the dried anchos to the hot water and cover. After 10 minutes remove the reconstituted chiles, reserving the liquid.
3.Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook 2 additional minutes.
4.Transfer the onion mixture to a blender, reserving the skillet. Add the tomatoes, banana, pepitas, reconstituted chiles or chili powder, allspice, cinnamon, coriander, salt, pepper and ½ cup reserved chile water. Blend until smooth.
5.Add the blended sauce to the reserved skillet and bring to a simmer over low heat. Stir in the chocolate chips until melted, then add 1 1/2 cups water, bring back to a simmer and cook until the sauce has thickened, 10 to 15 minutes. Taste and adjust seasoning.
6.To warm the corn tortillas heat remaining oil in a skillet over medium low heat until just warm. Dip tortillas into the oil for 5 seconds just to soften; they should not change color or become crisp. Transfer the tortillas to a sheet tray. Alternatively, wrap the tortillas in a damp paper towel and microwave on high until pliable, about 30 seconds.
7. In a large bowl, combine the turkey, cilantro, 1/2 cup of sauce and 1 cup of cheese. Season to taste.
8. In the bottom of a 9x13 inch baking dish spread 1/2 cup of sauce. To assemble the enchiladas, place one tortilla on a cutting board. Fill the center with about 1/4 cup of filling. Roll the tortilla around the filling and place in the baking dish seam side down. Top with the remaining sauce and cheese. Bake until the cheese is melted and the filling is heated through, 20 to 25 minutes. Top with remaining pepitas and cilantro.
Yield: 12 enchiladas
Beer me!
1 lime, sliced into wedges
Ice
1 teaspoon fresh lime juice
2 dashes Tabasco
1 dash Worcestershire sauce
1 bottle Lone Star Beer
Beer salt o'rama (recipe below)
1.Rim a beer mug with a lime wedge then dip into Beer salt o'rama! Fill mug with ice, lime juice, Tabasco, and Worcestershire. Top with beer and CHUG!
Serves 1
Beer salt o'rama
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon course salt
1.Combine together and pour into a shallow dish that is bigger then the rim of your beer mug.
How to Make Tamales - Authentic Homemade Tamales
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Used in this video:
Blue enamel bowl:
Blue camp plate:
cooking apron:
suggested - Tamale steamer:
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Deliciously Unique: Try The Ultimate King Ranch Chicken Casserole, Bursting With Fresh Veggies!
#foodies #recipes #dinnerrecipe #casserolerecipe
King Ranch Chicken and Fresh Veggie Casserole is a Texan classic that pays homage to the bold flavors of the Lone Star State. Named after the iconic King Ranch in Texas, this casserole combines layers of seasoned chicken, vibrant vegetables, creamy sauce, and tortillas, creating a hearty and satisfying dish. The medley of ingredients captures the essence of Tex-Mex cuisine, delivering a comforting and flavorful experience. Join us in the kitchen as we embark on preparing this King Ranch Chicken and Fresh Veggie Casserole—a delicious homage to the rich culinary heritage of Texas.
The Smoothie Diet That Really Works:
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Puravive for weight loss Dietary Supplement:
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