Category Archives: Make Ahead

Beef, Chicken, Main Dish, Make Ahead, Mexican, Pork

Chimichangas

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1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    
To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.
 8  Servings
Casseroles, Chicken, Main Dish, Make Ahead

Chicken Noodle Casserole

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1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.  Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until softcrumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.  Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbsand sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.  Serve with buttered green beans and biscuits.
Note: Can be made ahead and refrigerated or frozen.  Thaw completely before baking.
 8  Servings
Casseroles, Chicken, Main Dish, Make Ahead

Chicken Lasagna Florentine

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2  cups chopped cooked chicken
1  (10 3/4-ounce) can cream of mushroom soup, undiluted
1  (10-ounce) package frozen chopped spinach, thawed and well drained
2  cups (8 ounces) shredded Cheddar cheese
1  (6-ounce) jar sliced mushrooms, drained
1/4  teaspoon pepper
1  cup sour cream
6  lasagna noodles, cooked and drained
1  cup grated Parmesan cheese
3/4  cup to 1 cup chopped pecans
Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.
Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.
To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.
To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.
 6  Servings
Casseroles, Chicken, Main Dish, Make Ahead

Chicken Enchilada Casserole 2

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Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa
Preheat oven to 350°.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.
Place cheeses in a bowl; toss well. Set aside.
Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.
Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. 
8 servings
Casseroles, Chicken, Make Ahead, Mexican

Chicken Enchilada Casserole

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This is sooo good!  May be too spicy for kids. 
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) jar salsa verde
3/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 cups cooked chicken, shredded (or pork, beef or turkey)
1 1/2 cups cheese, mexican style blend, shredded
1 1/4 cups corn
1 (4 oz.) can green chili, chopped
12 corn tortillas
2 cups romaine lettuce, shredded
1 cup tomatoes, diced
1 avocado, Hass, diced
1/2 cup red onions, diced
Heat oven to 350 degrees.  Coat 13 x9 in baking dish with nonstick spray.
Sauce:  Whisk soup and 1/2 can water in a bowl until smooth.  Stir in salsa, 1/4 cup cilantro and cumin.
In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.  Layer tortillas on bottom of baking dish.  Top with chicken mixture, cheese and sauce.  Repeat layers, ending with cheese on top.   
Cover dish with foil, bake 30 minutes.  Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.  Serve with lettuce, tomato, avocado and onion on side. 
*This could be made ahead and frozen.  Thaw the night before in fridge.  Bake as directed.

 6  Servings