“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

Slow Cooker Turkey Enchilada Chili

May 3, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For the second Jennie – O Turkey recipe its a recipe for Slow Cooker Turkey Enchilada Chili. To make this mouth-watering Chili you’ll need; a package of JENNIE-O® Taco Seasonings Turkey Sausage, Onion, Poblano Pepper, Garlic, Enchilada Sauce, Diced Tomatoes, Black Beans, Corn, Green Chilies, and your toppings. The Chili is served! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Slow Cooker Turkey Enchilada Chili
Preseasoned ground turkey adds a kick to this hearty enchilada chili! Let the slow cooker do all the hard work while you reap the delicious rewards. Filling, flavorful, and kid-friendly, this Mexican dinner is the whole enchilada any night of the week.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
1 medium onion, chopped
1 poblano pepper, chopped
2 cloves garlic, chopped
1 (14-ounce) can enchilada sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained
1 (12-ounce) package frozen corn kernels
1 (4-ounce) can diced green chiles
2 cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded Cheddar cheese, jalapeño slices, chopped tomatoes, sliced ripened olives, sour cream

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth. Cover and cook on LOW 4 hours or HIGH 2 hours.
Serve with desired toppings
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 290
Protein 18g
Carbohydrates 34g
Fiber 7g
Sugars 6g
Fat 11g
Cholesterol 45mg
Sodium 800mg
Saturated Fat 2g
https://www.jennieo.com/recipes/1228-slow-cooker-turkey-enchilada-chili

“Meatless Monday” Recipe of the Week – Bean and Cheese Enchiladas

June 11, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Bean and Cheese Enchiladas. Refried Beans, Onion, Spices, and shredded Wisconsin Sharp Cheddar Cheese are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.

Recipe Ingredients:
1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives

Cooking Directions:
1 – Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
2 – Pour a thin layer of enchilada sauce on bottom of 13×9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
3 – Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
4 – Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.

Makes 4 servings.
https://www.cooksrecipes.com/mless/bean_and_cheese_enchiladas_recipe.html

Jennie – O Turkey Recipe of the Week – Slow Cooker Enchilada Lettuce Wraps

October 13, 2017 at 5:26 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This weeks Jennie – O Turkey Recipe of the Week is – Slow Cooker Enchilada Lettuce Wraps. Made with the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin along with Enchilada Sauce, Jalapeño Pepper, Boston Bibb leaves, and Spices. You can this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Slow Cooker Enchilada Lettuce Wraps

INGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin
1 tablespoon ground chili powder
1 teaspoon ground cumin
1 can LA VICTORIA® enchilada sauce
1 jalapeño pepper, sliced
leaves from head of Boston Bibb
garnish: avocado slices, cilantro leaves, shredded Cheddar cheese and sour cream

DIRECTIONS

1) Place turkey in bottom of slow-cooker. Sprinkle with chili powder and cumin. Pour enchilada sauce over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Shred turkey with 2 forks. Stir in jalapeño slices and cilantro.
2) Serve in lettuce cups. Garnish, with avocado, cilantro, shredded Cheddar cheese, and sour cream, if desired.
* Always cook to an internal temperature of 165°F.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories180
Protein29g
Carbohydrates12g
Fiber3g
Sugars2g
Fat2g
Cholesterol50mg
Sodium750mg
Saturated Fat0g
https://www.jennieo.com/recipes/1209-slow-cooker-enchilada-lettuce-wraps

 

 

“Meatless Monday” Recipe of the Week – Spinach Enchiladas

November 7, 2016 at 5:56 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Spinach Enchiladas. My next door neighbor passed this one along to me, she found it on the All Recipes website. She made note that she used Reduced Fat Sour Cream, Light Ricotta Cheese, Reduced Fat Cheese, and Whole Grain Carb Reduced Tortillas to make this dish even healthier! Enjoy and Eat Healthy! http://allrecipes.com/

 

 

Spinach EnchiladasAll Recipes

Ingredients
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Directions
1 – Preheat the oven to 375 degrees F (190 degrees C).
2 – Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3 – In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4 – Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

http://allrecipes.com/recipe/59661/spinach-enchiladas/print/?recipeType=Recipe&servings=5

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