Chicken Enchilada Casserole
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In Today’s video, I am going to be showing you how to make CHICKEN ENCHILADA CASSEROLE.
Feel free to leave a comment below. I love to hear what you have to say!!
4 cups chicken cooked and shredded
3 tablespoons butter
1 clove garlic minced
3 tablespoons flour
1 cup milk
1 1/2 cups chicken broth or stock DIVIDED
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup salsa verde green salsa
1 cup sour cream
Salt & freshly ground pepper
12 corn tortillas quartered
8 ounces grated Monterrey Jack cheese
1 can (4-ounces) diced green chiles drained
1 can sliced black olives (optional)
Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
Make the white sauce by melting butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1/2 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Stir in the salsa verde and the sour cream until smooth. Add salt and freshly ground black pepper, to taste.
Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top of the chicken and use the back of a spoon to spread it in an even layer. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps, if necessary. Sprinkle half of the grated cheese on top. Sprinkle half the black olive over the cheese. Drizzle the entire surface with 1/2 cup of the remaining chicken broth, including corners and edges. Repeat layers of chicken, sauce, tortillas, cheese, olives, and final 1/2 cup broth. Evenly sprinkle diced green chiles over the top of the casserole.
Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
Notes
You could use leftover chicken or cook it for this recipe. A rotisserie chicken torn into chunks yields about 4 cups. For extra kick, you could use Pepper Jack cheese in lieu of the Monterrey Jack.
Canning Chicken Video
Canning Butter Video
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
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Southern Chicken Cornbread Casserole 1-Minute Recipe Video | ONIE Project
Who doesn’t love cornbread? Try this healthy, flavorful spin on cornbread that is sure to be your new favorite. Find the recipe here:
Low Carb CHICKEN DIVAN - EASY Keto Chicken Casserole Recipe - Best Low Carb Casserole!
Low Carb Chicken Divan - Join us for a low carb recipe remake! In this video, we tackle one of the most popular chicken casserole recipes of all time: Chicken Divan. This delicious keto recipe for Chicken Divan casserole is sure to be hit. Whether a weeknight dinner, or a family gathering, everyone loves this easy keto recipe. The key to this casserole is a clever substitute for cream of mushroom soup. So, grab a drink, grab a snack, and settle in for another episode of Highfalutin' Low Carb.
Enjoy!
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LOW CARB CHICKEN DIVAN CASSEROLE
Highfalutin’ Low Carb
1 Tbsp bacon fat
1.5 lb boneless skinless chicken thighs
1 lb fresh broccoli florets, separated (or 20 oz. frozen broccoli florets)
Sauce:
2 Tbsp butter
1/3 c. white onion
8 oz. white button mushrooms
1/2 c. white wine
3/4 c. heavy cream
3/4 c. chicken broth
2 oz. cream cheese
salt & pepper to taste
1/2 c. shredded cheddar
1/3 c. mayo
1 Tbsp lemon juice
Topping:
1/2 c. grated parmesan
3/4 c. crushed pork rinds
1. In a food processor, pulse the onions and mushrooms until finely chopped. Set aside.
2. Brown chicken thighs in bacon fat until cooked throughly, set aside. Roughly chop when cool.
3. While chicken is browning, steam the broccoli in the microwave until cooked through and drain well. (You can also use a frozen steam-in-bag of broccoli.)
4. Add the butter to the remaining fat in the pan, and saute the onion and mushroom mixture over medium heat until cooked thoroughly, about 8-10 minutes.
5. Add the white wine, heavy cream, chicken broth and cream cheese to the pan and reduce over medium-low heat for 5-7 minutes. Remove from pan and allow to briefly cool.
6. Spray a 9x13 casserole dish with cooking spray. Arrange broccoli in the dish, add the roughly chopped chicken on top.
7. In a medium bowl, add the cooled sauce mixture, shredded cheddar, mayonnaise and lemon juice. Mix well. Pour over chicken and broccoli. Smooth with spatula.
8. Cook at 350 degrees for 25-30 minutes. Remove from oven and top with the shredded parmesan and pork rinds. Return to oven and brown the top for 5-8 minutes.
Makes 6 Servings.
NUTRITIONAL INFO:
Calories: 628
Fat: 46g
Protein: 35g
Total Carbs: 7.5g
Fiber: 2g
Net Carbs: 5.5g
*per serving
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BUILD A HEALTHY MEAL “Cook Once, Eat Twice” with Chicken
Louisiana Healthcare Connections and the LSU AgCenter have teamed up to produce the video series ‘Build a Healthy Meal.’ We’ll show you how to make easy, tasty and healthy recipes for the whole family using low-cost ingredients that can be found in your local dollar store or grocery store.
In this segment, area nutrition agent and registered dietitian Mandy Armentor demonstrates how to save time and money by cooking two delicious meals at one time — chicken nuggets and chicken stir-fry.
Start with 2 ½ lbs of boneless, skinless chicken breasts. Separate the chicken into 1 ½ lbs for baked chicken nuggets and 1 lb for chicken stir-fry to serve the next day.
First night: Baked Chicken Nuggets
1 ½ lb chicken breast, boneless, skinless
1 cup corn flake crumbs or Italian bread crumbs
1 teaspoon paprika
½ teaspoon Italian herb seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1. Preheat oven to 400 degrees F. Lightly grease a baking dish or cookie sheet, set aside.
2. Cut chicken into bite-size pieces.
3. Place corn flakes in a plastic bag and crush them into crumbs.
4. Add paprika, Italian herb seasoning, garlic powder and onion powder to the crushed corn flakes. Close the bag and shake well. If you have kids, this is a great way to get them involved by letting them crush up the corn flakes.
5. Add a few pieces of chicken at a time to the crumb mixture. Shake to coat evenly.
6. Arrange coated nuggets on the cookie sheet so they are not touching. Bake until golden brown, about 12-14 minutes.
Serve with a side of vegetables and fruit. Use low-fat Ranch dressing or honey mustard dressing as dipping sauces.
Serves 4-6
Approximate cost per serving: $2.21 for 4 servings; $1.49 for 6 servings
Preparation time: 15 minutes
Cooking time: 12-14 minutes
Source: USDA Recipes and Tips for Healthy, Thrifty Meals
While the nuggets are in the oven, begin preparing the chicken stir-fry recipe to be served the next day. Preparing two meals at once will save time and money.
Second night: Chicken Stir-Fry
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
1 lb chicken breast, boneless, skinless, cut into strips
½ teaspoon sugar
3 tablespoons less sodium soy sauce
½ cup carrots, peeled and sliced thin or ½ can (about 8 ounces) of low-sodium carrots, drained
½ cup celery, sliced thin
¼ cup onion, cut into strips
½ cup green bell pepper, cut into strips
¼ teaspoons ground ginger (optional)
3 cups cooked brown or white rice
1. Heat vegetable oil in a large pan over medium heat.
2. Sauté garlic until it is slightly brown.
4. Add the chicken and cook thoroughly until done.
5. Add sugar, soy sauce, carrots, celery, onions and bell pepper. Cook until vegetables are tender.
Serve with cooked brown rice. Add a side of sliced cucumbers and tomatoes. Enjoy cut-up fruit for dessert.
Serves 6
Approximate cost per serving: $2.04
Preparation time: 15 minutes
Cooking time: 20 minutes
Source: LSU AgCenter Publication
FOOD SAFETY TIPS:
o DO NOT rinse chicken before cooking.
o Avoid cross-contamination by washing hands, work surfaces, cutting boards and utensils thoroughly with soap and hot water after being in contact with raw poultry.
o Cook chicken thoroughly to 165 F.
o Thaw frozen chicken in the refrigerator or in cold water – not on the countertop.
o Store leftovers in the refrigerator within 2 hours. They are safe to eat for two to three days.
Visit us at our website: LSUAgCenter.com/foodandhealth
About Louisiana Healthcare Connections
Established to deliver quality healthcare through local, regional and community-based partners, Louisiana Healthcare Connections is a Healthy Louisiana Plan headquartered in Baton Rouge, La. Louisiana Healthcare Connections exists to improve the health of its members through focused, compassionate and coordinated care. Because Louisiana Healthcare Connections believes healthy is a way of life, its members benefit from programs and services designed for personal well-being. For more information, visit LouisianaHealthConnect.com.
DO NOT do THIS when pressure canning MEALS!
There are some common mistakes we see all too often from people when they're getting started with pressure canning. The danger usually isn't in the pressure canner itself, but it's in the methods used for the food being canned. Be sure you're not making any of these 5 common mistakes!
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Pressure canning meat and meals is a great way to get easy convenience meals on the shelf for dinner in a hurry.
But when pressure canning, if you make any of these mistakes, your canned food can be dangerous! Avoid these five pressure canning mistakes.
For more info, visit the blog post here:
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
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A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
- Thrive Wellness Checklist- A simple PDF download for healthy living.
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
- Fearless Fermenting- A PDF on basic lacto-ferments.
- Fermenting Tomatoes- PDF download on fermenting tomatoes
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
- Render Your Own Lard- PDF with instructions on how to render your own lard.
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