How to make The BEST EASY Chicken Taco Casserole Recipe | Boom Done Recipe
????????????The BEST EASY Mexican Chicken Taco Casserole Recipe ☁️The ingredients and quick tips are listed below ⬇️
Oven tamales- Bake at 380 degrees for 20-25 minutes
Ingredients
1 pre-shredded rotisserie chicken
2 Tbsp tomato sauce
1 Tbsp taco seasoning (kinder’s is amazing!!)
12 corn tortillas
2 to 3 cups of Mexican rice
3 to 4 cups of Mexican cheese blend
2 cups of pinto beans
Desire amount of Mexican sour cream
Topping iceberg lettuce, Mexican cheese blend, pico de Gallo, hot sauce
Taco seasoning recipe-
Mexican white veggie rice-
Tip‼️
Have a lot of fun when making this recipe ????
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Hello & Welcome! Today I’m making you The BEST Easy Mexican chicken casserole that you will ever make. I hope you enjoy this as much as I enjoyed watching my boys devouring the casserole and giving me the best reviews. Thank you for allowing us to cook and entertain you, and most of all for growing our channel to 900K #viewsclub friends. This would not be possible without each and everyone one of you. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love Steph, and Cloud ????
#mexicanfoodrecipes #chickenTaco #tacocasserole #easyrecipe
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PAANO GUMAWA NG BIKO/BIKO RECIPE NA PANLASANG PINOY
Paano ang pagluto ng biko na pangnegosyo?
INGREDIENTS:
1 kl glutinous rice flour o malagkit na bigas (instead of 1/2 its 1 kilo) typo error to the video (sorry po )
2 -3 cups of water
2 1/2 cups gata ng niyog
1kg brown sugar (depende sa gusto nyong tamis)
note: pwedeng dagdagan o bawasan ang asukal ayon sa tamis na gusto nyo.kung mas gusto nyo ng medyo tuyo ang inyong biko haluin at lutuin nyo hanggang sa medyo maging tuyo na ang texture ng biko.
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CHEESE ENCHILADAS / BEST HOMEADE SAUCE
Rachel cooks with love (videos)
These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.
INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)
FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas
SIDES
mexican rice
refried beans
Pico de gallo
PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
The Ultimate Dinner Recipe | King Ranch Chicken Casserole
I don’t think anything smells better than this King Ranch chicken casserole cooking in the oven. The Texas-inspired classic comfort food is the perfect dish, loaded with layers of tortillas, chicken, cheese, and creamy gravy that will be a guaranteed family favorite.
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Grab the full, printable recipe on my blog:
INGREDIENTS
3 teaspoons olive oil, extra virgin
1 cup chopped sweet yellow onion
1 chopped bell pepper, any color (I used a red bell pepper)
10.5 ounces cream of chicken soup, undiluted
10.5 ounces cream of mushroom soup, undiluted
10 ounces mild Rotel, undrained
3 cups boneless skinless chicken breast, shredded and cooked
2 tablespoons chopped cilantro, optional
12 soft taco-size corn tortillas, quartered
4 cups freshly shredded Colby and Monterey jack cheese, divided into 1½ and 2½
INSTRUCTIONS
Preheat the oven to 375°F.
Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart
Dutch oven over medium-high heat. Saute for 5 to 7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1½ cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.
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