Christmas Main Dishes

I'm dreaming of a white Christmas...

These are some of my favorite Christmas recipes. There are other Christmas recipes on Cookies, Candy, and Other Sweet Recipesand Salads and Appetizers.

Easy Burrito Casserole

1 to 1 1/2 pounds ground beef (can use ground turkey)
1 can cream chicken soup
1 cup salsa (can use rotel tomatoes w/chili peppers)
1 teaspoon ground cumin


1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
salt & pepper to taste
3 to 4 flour tortillas
1 package shredded cheese, mexican blend or cheddar
corn tortilla chips

Brown ground beef in large skillet. Drain & rinse beef and return to skillet. Add soup, salsa, & seasonings. Stir & simmer until throughly mixed. Spray a casserole dish with a non-stick cooking spray. Place a small amount of the beef mixture on the bottom of the casserole. Quickly dip a flour tortilla into warm water and place on top of beef. Continue layering beef, cheese, flour tortilla, etc. ending with cheese. Place a couple of hand fulls of crumbled cort tortilla chips on top. Bake at 350 for 20 to 30 minutes or until top begins to brown and casserole is bubbly. Serve with sour cream, salsa, shredded lettuce, & chopped tomatoe.

Hints:

· If you like it hot, add sliced jalapenos to the beef mixture or just layer them in.
· You can substitute the cream of chicken soup for cream of mushroom.
· All of the seasoning can be increased or decreased according to taste

Chicken Enchilada Casserole

4 to 6 chicken breasts
1 can cream of chicken soup
2 to 3 cups chicken broth
1 tsp cumin or more to taste (can use ground cumin, cumin seed or combination of both)
1/2 tsp garlic powder (can use 1 or more cloves of garlic minced)
1/2 small can chopped green chili peppers
(can use 1 jalapeno pepper finely chopped if you like a hotter taste)1/3 cup chopped onion
1/4 stick of butter
2 to 3 tablespoons flour
salt & pepper to taste
flour tortillas
grated cheese (can use cheddar or a mexican blend is great!)

Boil the chicken breasts in water with a little salt & garlic powder added to flavor the broth. When chicken is done pick the meat off the bones, cut or tear into bite size pieces, & set aside. Reserve the chicken broth. Melt butter in sauce pan. Add onion & garlic if using cloves & cook until the onion is transparent. Sprinkle in the flour and stir quickly to make a paste. Quickly add the chicken broth. Stir until paste is blended. Add cream of chicken soup, peppers, cumin, salt & pepper. Stir & simmer about 10 minutes until thick. Add more broth if needed. Add chicken and mix together. Layer chicken mixture with tortillas & cheese in a 9x11 casserole dish starting with the chicken mixture and ending with the cheese (quickly dip tortillas in hot water one at a time before layering). Bake in 350° oven for 20 to 25 minutes or until cheese is melted and casserole is bubbly. Garnish with torn lettuce and chopped tomato. You may also serve with sour cream and guacamole.

Hints:

· This casserole can be made ahead of time & refrigerated or placed in the freezer. If you freeze it, just allow it to thaw before placing in oven.
· You can cook the chicken ahead of time or use canned chicken and canned broth for a real time saver.
· I spray my casserole dish with a cooking spray before layering ingredients which makes clean-up a breeze.

Back to the main recipe page. Make sure you visit the Main Dishes and Salads and Appetizers pages!

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