When I had my second daughter, Matilda Jane, 7 months ago I could not believe the out-pouring of kindness we received from our family and friends. We were brought so many meals that I did not even have to think about cooking for several weeks! I think bringing new parents a meal that they can easily heat up is one of the best gifts you can possible give a couple.
So on Friday I was telling you all about the fact that tons of my friends seem to have had babies this past month (see post here ). Today I delivered meals to two of my friends and I thought I would share the recipes with you. If you have someone in your life that has recently had a new baby, I highly recommend bringing them a hot meal and, if you feel so inclined, go ahead and try this recipe – I think it is delish!
Creamy Chicken Enchilada Casserole
Serves 4-6
Ingredients:
4 chicken breasts (frozen or thawed)
1 can green enchilada sauce
1 can red enchilada sauce
1 lb. Monterey Jack Cheese
1 tablespoon olive oil
1/2 bag frozen broccoli
1/2 bag frozen corn
1 garlic clove, chopped (or 1 teaspoon jar garlic)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chili powder
1/4 teaspoon cayenne pepper (do not add if you don’t like some spice)
1 tablespoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 brick cream cheese
12 flour tortillas
3 handfuls of tortilla chips (crushed)
Cilantro (for garnish)
Directions:
Preheat oven to 375 degrees. Place frozen chicken breast on cookie sheet, place in oven and cook 20-30 minutes (until cooked through). Once cooked, dice chicken into 1/2″ pieces.
While chicken is cooking, heat olive oil in large saute pan on medium heat. Add garlic to pan and cook for 2-3 minutes. Add frozen broccoli, corn, and all spices. Saute until cooked through.
Add both cans enchilada sauce and cook for 3 minutes.
Add cream cheese and melt into sauce. Once cream cheese is melted, add cubed chicken and cook for 3-5 minutes.
Meanwhile, cut 12 flour tortillas into 1 inch strips.
Now it’s time to assemble the casserole! Spray your casserole dish with cooking spray (I like Olive Oil spray from Trader Joe’s, but any kind will work). Place one layer of flour tortillas on the bottom of the dish.
Then add a layer of the chicken, cream cheese, veggie, sauce mixture.
Sprinkle 1/2 of the Monterey Jack cheese on top. Repeat the layering until you have used up your ingredients. You will probably have 2-3 layers depending on the size of your casserole dish.
Finish the top of the casserole with crushed tortilla chips, more cheese, and chopped fresh cilantro.
Bake at 375 degrees for 20-30 minutes until heated through. If you are taking this to a friend, cover with foil, write the heating instructions on top of the foil (that way they don’t have to worry about finding them before they heat up the dish). Enjoy!
Monterey Jack Cheese Cornbread Muffins
Makes 12 Muffins
Ingredients:
2 boxes Jiffy cornbread mix
2 eggs
2/3 cup milk
1 cup Monterey Jack cheese
1/2 cup cilantro or green onions
2 tablespoons chili powder
Directions:
Prepare Jiffy Corn Muffin mix according to package directions. DO NOT over-mix (otherwise you will have dry, hard corn muffins). The batter should still be somewhat lumpy before you place it into your muffin tins.
Fold in cheese & chili powder.
Chop cilantro (or green onions).
Fold in cilantro.
Line muffin tin with muffin wrappers and fill 3/4 full. Bake according to Jiffy package directions.
Allow muffins to cool before removing from pan.
Jiffy Cornbread mix is VERY inexpensive and makes incredibly delicious cornbread as long as you make sure you add enough milk (add a little more milk if the batter looks too dry) and you don’t over-mix the batter.
Cottage Mama’s Note: Since I was taking these casseroles to friends, I bought disposable lasagna pans from Dollar Tree (2 pans for $1.00) so I didn’t have to worry about getting my dishes back later. I also placed the corn muffins in cello bags and tied them up with a pretty sage green ribbon.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
oh, this is going on next weeks menu!
any chance you could email me this recipe so i can easily print it out? [email protected] thanks!!!
Found you by way of ASPTL and I will be definitely trying out these recipes. They look delicious. Jackie
I hope you do try them – I just love southwest/mexican food – YUM!
Janelle, I emailed you the recipes so hopefully you received them.
Thanks so much for commenting!!
Lindsay
Wow! I am hungry after reading the ingredients in that casserole. I’m putting this on my “to make” list!!! Thanks for linking up at Whatever Goes Wednesday. I hope to see you back next week!
I made this tonight! Super delish! I am putting this in my rotation! I love anything with cream cheese and this certainly did not disappoint!
Visiting you from the Friday Follow for the first time. I’m so glad I came to visit! You’ve got some delicious recipes here that I can’t wait to try! Definitely your newest follower!
~ Jennifer
http://thetoyboxyears.blogspot.com
Wow both of these sound delish, I’m so glad to have found you, I want to try both of thesse dishes out.
I found you via Friday Follow and am now your newest follower, would love to have you pop by and visit and follow along if you’d like.
http://www.texasmonkey.blogspot.com
What a very lovely dish this is! I would love to make some for my kids! They will love this.
I am giving this one a try!
http://www.littlemisskindergarten.blogspot.com