(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.
While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.
Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.
Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.
California-Style Cheesy Enchilada Casserole
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup Real California half-and-half, milk or evaporated milk
- 1/2 cup Real California sour cream
- vegetable oil
- 1 1/2-2 cups prepared enchilada sauce, divided
- 12 corn tortillas, divided
- 1 cup roasted skinless chicken, cut into bite-size pieces
- 2 teaspoons enchilada seasoning
- 4 cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
- 1 cup canned pinto beans, drained well
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup canned kernel corn, well drained
- 1/3 cup sliced black olives, well drained
- 1/3 cup mild green chiles, well drained
- 2 tablespoons of cilantro, minced
- 2 green onions, sliced
- lime wedges, for serving
- Real California sour cream, for serving
- Preheat oven to 350 F.
- To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
- Spray casserole dish with vegetable oil.
- To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
- Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
- Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
- Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
- Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
- Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
- Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.
Source: Real California Milk
(Culinary.net) Picture in your mind a warm bowl cupped in your hands, defrosting your fingertips after you just walked inside from a chilly afternoon. The bowl is heavy, full of hearty vegetables and spicy pepper that in just a few short moments will overwhelm your palate.
You dive in with a spoon, savoring every flavorful bite as you dip down to the bottom of the bowl searching for more to slurp up with every spoonful. Onion, red bell pepper and even corn all blended into not only a vegetarian meal but a chili-lover’s paradise.
You throw your sweater to the side of the couch as your body temperature begins to rise. You start to feel your energy return as you spoon a second helping into your bowl for round two.
Not only does this recipe for Chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice.
Just to add a little more texture and vibrance to this dish, it can be topped with your favorite garnishes like guacamole, sour cream, jalapeno slices and cilantro.
This Chipotle Veggie Chili is simple to make, needing just one pot throughout the entire cooking process. It simmers for about 25 minutes while you unwind from a long day.
So next time you need a pick-me-up after a chilly day outside, give this one a try. The savory aromas and wholesome consistency make this chili a 10-out-of-10 and a crowd favorite.
Find more recipes perfect for cooler weather at Culinary.net.
Watch video to see how to make this recipe!
Chipotle Veggie Chili
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 5/8 teaspoon sea salt, divided
- 1/4 teaspoon pepper, divided
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14 ounces) diced fire-roasted tomatoes
- 1 can (14 ounces) red beans, drained and rinsed
- 1 can (14 ounces) pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 can (7 ounces) chipotles in adobo sauce
- 2 cans (15 ounces each) sweet corn with liquid
- 2 limes, juiced
- guacamole (optional)
- sour cream (optional)
- jalapeno slices (optional)
- cilantro (optional)
- In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
- Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
- Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.