I love enchiladas but don’t like having to roll each one separately! To remedy this, I like to make enchilada casseroles. These casseroles are fast, easy to assemble and feed a family! Caption ...

While the dish is different from my neighbor’s more classic enchilada dish, it’s become a family favorite in my house. For this casserole, we are stacking the enchiladas in a lasagna-like fashion.

Pantry staples like honey, jarred salsa, and garlic powder makes these chicken tacos a weeknight dinner dream. Especially ...

Ingredients:2 tablespoons olive oil1 cup finely diced onion1/2 cup finely diced green pepperSalt and pepper3 teaspoons cumin2 to 4 boneless, skinless chicken breasts, cooked and shredded2 cans (10 ...

Casserole can be frozen wrapped tightly in plastic wrap or keep in fridge and bake later in the week. Baking: Cover with foil and bake 45-minutes at 375 degrees.

This Chicken Pot Pie Casserole delivers tender chicken, vegetables, and a creamy filling wrapped in crescent roll crust.

11. Drunken Chicken Zoodle Casserole Time Commitment: 50 minutes Why We Love It: Paleo-friendly, low carb, keto-friendly, crowd-pleaser ...

Place 4 tortilla halves on top of the enchilada sauce with the cut sides against the edges of the pan. Place one half to cover the middle and tear one half into 4 pieces to cover the corners.

Preheat oven to 350 degrees. In a skillet heat butter or olive oil. Add onions and peppers and cook on medium-low until they start to get soft. Season with a little salt and pepper. Stir in cumin ...