Cheesy Chicken & Wild Rice Casserole

Ingredients

• 3 tablespoons olive oil
• 1 white onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 2 tablespoons garlic, minced
• 2 cups cooked chicken breast, shredded
• 1/2 cup white rice (modified from 1 cup in original recipe)
• 8 oz. wild rice (modified from 16 oz. in original recipe)
• 3 tablespoons butter
• ¼ cup whole wheat flour
• 1 cup vegetable broth
• 4 cups cheddar cheese, shredded
• Garlic salt
• Salt & pepper

Instructions

1. Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
2. Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
3. In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.
4. Bake for 30-35 minutes.

Serves 8-10

Recipe: http://rachelschultz.com via Pinterest

Crispy Chicken Tortilla Rollups & Avocado Crema

* I made the filling the day prior to assembling and baking these to save time, and it turned out great.  I did, however, make the mistake of covering with foil to keep warm in the oven.  Do not do this.  They ended up becoming soft and more like enchiladas than crispy rollups.  Still very tasty though!

Main Ingredients:

• 12 ounces shredded cooked chicken
• 1 cup jack cheese (divided)
• 1 cup cheddar cheese (divided)
• 1/2 cup corn kernels
• 1-2 sliced green onions
• 2 grated or minced garlic cloves
• 1/3 cup salsa
• 1 tsp. cumin
• the juice of  half a lime
• 1 tsp. salt
• a finely diced seeded Serrano pepper
• 1 container Greek yogurt (I used 32 oz)

Additional Ingredients:

• approx. 12 taco-size tortillas 
• 1/3 cup canola oil
• 2 garlic cloves
• dried cilantro (I used fresh...finely chopped)
• chipotle chile powder for sprinkling (I used regular chile powder)

Avocado Crema:

• one large ripe avocado (or two small)
• one container of plain yogurt 
• the juice of half a lime
• 1/2 tsp. salt
• 1/2 tsp. chipotle chile powder (I substituted Frank's hot sauce since I didn't have chipotle chile powder and it was perfect)

 
Preheat oven to 400. Make the chicken filling by combining the main ingredients in a bowl, using only 1/2 cup of each of the cheeses.  

Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. 

Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 12 flour tortillas -- sprinkle additional 1/2 cup of cheese. Roll up and place seam-side-down on a baking sheet lined with parchment or a Silpat.

Brush the tortilla rollups with the garlic oil and sprinkle with salt, cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Sprinkle the tops with cilantro and red chili powder.

While the rollups bake, make the avocado crema. Add avocado to a bowl and mash until creamy. Add one container of plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder (or hot sauce). Stir well to thoroughly combine and scoop into a serving bowl (or individual salsa cups). 

Recipe: www.wendyweekendgourmet.com via Pinterest

 

Baked Chimichangas

Ingredients:

• 1 lb ground chuck
• 1 cup chopped onion
• 1 4 oz can chopped green chiles, drained
• 1 8 oz can tomato sauce
• 1/2 cup water
• 1 package taco seasoning
• 1 15 oz can refried beans
• 7 burrito size flour tortillas (or 10 taco-sized)
• 1 8 oz package Mexican four cheese blend
• 1 16 oz jar salsa verde, divided
• 1 T vegetable oil

In a large skillet, combine ground chuck, onion, and chiles.  Brown and drain.  Add tomato sauce, 1/2 cup water, and taco seasoning to pan.  Bring to a boil over medium heat and simmer stirring frequently for 8 to 10 minutes or until mixture is very thick.  Stir in refried beans.

Preheat oven to 450.  Line a rimmed baking sheet with parchment paper.  Spoon about 1/2 cup meat mixture into center of tortillas.  Top with 3 T shredded cheese and 1 T salsa verde.  Fold like a burrito/envelope and flip so seams are down.  Brush with oil.

Bake for 15 to 20 minutes or until golden brown.  Top with remaining cheese, salsa, guacamole, and sour cream, if desired.


Recipe: Paula Deen, taken from Carissa Bolinger's blog- http://maryannapowellandlola.blogspot.com/