Creamy Cheesy Enchilada Casserole with Chicken, Corn & Peas

Got Leftovers? If you've bought a rotisserie chicken from the market and are looking for a recipe to use up the leftovers - like leg, wing and backbone meat, then read on for a delish dish with a Latin flare: my Creamy Cheesy Enchilada Casserole with Chicken, Corn & Peas.

If you cook with turkey pieces, they are too huge to use all at once, so take a bite out of the those leftovers, too.

Add a package of cheese, a tub of sour cream, frozen veggies like corn and green peas, plus a can of enchilada sauce, and you have a one pot meal for the whole family. 

I use cans of enchilada sauce (sometimes listed as red chili sauce) quite often. It especially goes well with poultry in entrees like: Stuffed Bell Peppers and Chicken Tinga Stew.

Chicken is cheap anytime and turkey segments come on sale quite often, especially during the winter holidays. I get mine from my local Latin market.

Frozen veggies hold up better than canned when baking, so use frozen, or lightly steam fresh veggies for this Mexican-style casserole.

I can always find corn tortillas and sour cream at my local 99c only Stores. You should lightly brown tortillas in a pan to dry them out somewhat, so the enchilada sauce with sour cream does not dissolve away the tortillas (which happened the first time I baked this.)

You need an oven proof pan or dish, but don't fill it up all the way, it may bubble over - always leave an inch from the top lip. You may want to place a cookie sheet under the heating casserole dish in case it overflows.

Since the ingredients are pre-cooked, all you are doing is heating it up, so the baking time is quick, only about half an hour.

Try out my Latin-themed one dish entree, Creamy Cheesy Enchilada Casserole with Chicken, Corn & Peas, and save some leftovers for your weekly work lunches, too.

Ingredients (about 4-6 servings)

• 2 cups shredded cooked turkey - okay to use roasted or boiled chichen.
• 2 cups veggies - I used frozen (and defrosed) corn and peas. Okay to use any favorite frozen veggie combo. You can use fresh, lighlty steamed, veggies too.
• 2 cups enchilada sauce - 1 small can, add a little water or stock to bring up to 2 cups, if necessary. Okay to use red canned chili sauce.
• 1 cup sour cream - or cottage cheese. Light, low calorie, or regular.
• 2 cups cheese - shredded, sliced or crumbled. I used pepper jack cheese, but use any budget cheese you like.
• 6-8 small corn tortillas - whole and/or torn in half. Cut tortillas to fit a large casserole dish or deep pan.
• 1 to 2 tablespoons of oil - to lightly brown corn tortillas.

Directions
Start with firming up tortillas by lightly browning corn tortillas for 2-4 minutes. This will keep tortillas from dissolving or falling apart when baking with liquid ingredients. As tortillas heat up move on to assembling casserole.

Defrost frozen veggies. Either soak in water (then drain) or allow to come to room temperature. Shred cooked turkey or chicken into bite-sized pieces. Slice, shred or crumble cheese.

In a large bowl lightly mix 2 cups of enchilada sauce and 1 cup of sour cream, or cottage cheese.

Now time to bring it all together. In a large casserole dish or deep pan add a thin layer of creamy enchilada sauce. Next add a single layer of tortillas. Spread on a thin layer of enchilada sauce. Next pile on a layer of turkey, cheese and veggies. Spoon on another layer of enchilada sauce.

Layer on tortillas, sauce, turkey, veggies and cheese until you almost reach the top. I used 3 layers of tortillas total.

Save some cheese and sauce to top the Enchilada Casserole with. Also stop about an inch from the top of dish. You need some room as sauce and other ingredients melt and bubble. You may want a cookie sheet underneath casserole dish in case it bubbles over some.

Cover casserole dish with lid or foil. Bake in 350 degree oven for about 30 minutes. If you want the cheese lightly browned then uncover the baking dish during the last 10 minutes of baking.

Serve hot. A delish side dish is my Mom's Mexican Rice, recipe is a click away, here.

Creamy Mushrooms & Pasta

I had a half a tub of sour cream taking up space in the refrigerator, left over from another recipe. Well the easiest way to use it up is by making Creamy Mushrooms & Pasta.

I like entrees that only use a few ingredients. And my latest cheap$kate recipe uses: pasta, sour cream and mushrooms.

If you have a little dried parmesan then finish off the dish with a sprinkle or two. I also have a basil plant, so why not add some fresh fragrant herbs. This recipe can be changed around to use what you have on hand.

I thought the sour cream sauce would be too sour - not really. Once you add tender mushrooms and a mound of pasta, it soothes the sourness quite a bit. Not quite as sweet as cooking with cream, but in the neighborhood. It still has a luscious flavor I think you will enjoy.

I get sour cream cheaply from my local 99c only Store.

I always find mushrooms there too, like brown (crimini) and white button.

Pasta is cheap almost anywhere you buy it. I used spaghetti for this recipe, but you can use any budget pasta you like.

This recipe makes 2 servings, but it's easy enough to double the ingredient amounts to make plenty for later, or for more guests.

It comes together in the time it takes to cook a pot of pasta, so you can easily make it after a long day at the office; or a day of schooling; or even between taking care of the kids. So do try out my latest cheap$kate entree, Creamy Mushrooms & Pasta.

Ingredients (about 2 servings)

• 8 ounces of sour cream - I used half a carton of sour cream, about 1 cup. Okay to use a vegan substitute.
• 4 ounces of mushrooms - I used a small package of crimini, but okay to use regular white button or any mushrooms.
• 8 ounces of pasta - any favorite. I used half a package of spaghetti.
• 1 tablespoon of oil - for sauteing mushrooms
• Extras include: parmesan cheese and fresh or dried herbs.

Directions
This recipe comes together in the time it takes to boil some pasta. Start cooking the pasta following package directions. I usually shave off a minute or two for al dente (pasta that is slightly firm to the bite.) While pasta cooks prepare the Creamy Mushroom Sauce.

Add tablespoon of oil to a pan large enough to hold the cooked pasta. If you don't have a large pan then it's okay to use what you got and mix the spaghetti in a bowl, or even the drained pot you cooked the pasta in.

While oil heats up over a medium temperature, brush off any dirt from the mushrooms, if needed. Slice the mushrooms, thick or thin.

Add sliced mushrooms to oiled frying pan. Saute until soft, about 3-5 minutes.

Next add the sour cream. I sprinkled on 2 tablespoons of dried parmesan, for extra flavor (optional.) Mix sour cream and mushrooms.

 

Sour cream will turn into a creamy sauce as it heats up. Stir slowly and cook for a couple of minutes.

If the sauce thickens too much (or there is not enough for you,) then add a couple of tablespoons pasta water.

Finally add drained cooked pasta to Creamy Mushroom Sauce. Mix pasta into the sauce and sprinkle on a pinch or two of fresh herbs (again optional.)

Hindsight
This recipe is easy to double the ingredients. Just make it with 16 ounces of sour cream and 2 packages of mushrooms. Also cook a whole package of pasta.

If mushrooms are too expensive then substitute any favorite sliced or chopped fresh veggies to saute, like: carrots, cauliflower, broccoli or Italian squash.

Avocado Crema

I like a recipe with just two ingredients. Especially when the recipe is as cheap and delicious as my Avocado Crema.

When I stop at Leo's Taco Truck (video here) and top my  midnight $1 al pastor taco with some Avocado Crema after a double feature flick at: the Hollywood Boulevard Art Nouveau Egyptian Theater, the most eclectically film programmed Cinefamily, the Quentin Tarantino benefactor of New Beverly, the Billy Wilder Theater run by UCLA Television Film and Archive in Westwood, or the movie house with the most seating legroom, Leo S. Bing at LAMCA. Fresh sliced off the fiery trompo my al pastor tacos get a dollop of avocado sauce for a perfect pairing -- cool and creamy, combined with charred slices of seasoned pork.

Not all taco trucks and taquerias provide an Avocado Crema, so I am always on the lookout for it. And each taco kiosk has their own recipe. Some are watery and weak, others are thick and spicy, blended with cilantro and jalapeno.

For my recipe, it's just avocado and Mexican crema. Here in L.A. my local Latin market often has sales of 7 small avocados for a buck. I like the compact size because it's perfect for a single serving.

And Mexica crema is cheap enough. Mexican crema is a milder version of regular sour cream. This recipe is adaptable so try it with any sour cream you find on sale at your local market.

I know that avocados are expensive outside of California, but my Avocado Crema helps stretch out the expensive fruit.

It's summertime and parties are happening all over town. My Avocado Crema is a perfect dip for chips and fresh chopped veggies like: carrots, celery, zucchini, cherry tomatoes, and crowns of broccoli and cauliflower.

But my favorite use is as a taco topping. I have a slew of Mexican recipes you can try out, just click on any name to see the recipe for: Carnitas (pork), gringo-style Ground Chicken, Carne Asada (steak), Loxaco (Jewish Taco), Fish Tostada, Salmon Enchiladas,  Chorizo and Eggs, Chiccarones (pork skin) and Potato Tacos.

Last weekend we threw a Carnitas Taco patio party and I made three salsas. My Pico de Gallo (recipe here) and Salsa Verde (recipe coming soon) were perfect as a tortilla chip dip and taco topping. But the Avocado Crema got the most compliments and return visits.

My latest rich and flavorful Latin recipe couldn't be easier to make. Be sure to set out a bowl full at your (or a friends) next party.

Ingredients (2-4 servings)

• 2 small avocados - or 1 large one.
• 8 ounces Mexican Crema - any sour cream, low fat or regular. Mexican Crema has a slight sour taste just like regular sour cream.

*Extra additions -  a few sprigs of cilantro, slice of jalapeno (add a little at a time to desired spiciness,) and a teaspoon of lime or lemon juice.

Directions
Couldn't be easier to make. Just slice avocado in half and remove seed then spoon out soft ripe flesh.

Add avocado flesh and crema (or sour cream) to a blender or food processor. Pulse and blend until creamy, for 30 seconds or so.

You could also just mash the avocado with a fork or potato masher and mix into sour cream. Then mash the mixture some more until fairly smooth. Doesn't have to be perfect, it's a pleasant surprise to bite into ripe avocado nuggets.

Best to make fresh or a few hours before serving. Cover and store in the refrigerator. Place the avocado pits in the Avocado Crema to minimize discoloring. After a few hours there still may be a thin brown film, but will still taste great -- just do a quick stir before serving.

Get out the chips, sliced veggies for dipping, or make one of my taco recipes and spoon it on.

Hindsight
A teaspoon of lime juice will keep the Avocado Crema fresh-looking longer, but it will change the flavor, not bad, but I prefer it without. You could also blend in a few sprigs of cilantro, I like it this way too.

My recipe is easy to double or quadruple for a large group. And you can use more or less avocado to suit your budget.

And Store ripe soft avocados in the refrigerator until ready to use, they will last longer that way.

Clam Dip - Party Appetizer

My latest groovy party appetizer is a hand-me-down one from the 1950's, when Beat poetry, beehive hairdos and martini lunches were in vogue. And while it may look bland, my Clam Dip is actually quite flavorful -- loaded with clams, swirled into seasoned cream cheese. Just lay out a bowl with celery, carrots or your favorite cracker, and watch the crowd close in. (I made this for my Oscar party and received a standing ovation...okay, a bevy of compliments.)

The ingredients list is short, the preparation is simple, plus The 99 Cent Chef's Clam Dip recipe can be made well ahead of time, when refrigerated. I got a can of minced clams, a block of cream cheese, onion, Worchestershire sauce, mayo and garlic from my local 99c only Store. So this appetizer is certainly cheap enough.

I'm always looking for an excuse to use canned clams. They are perfect in a pasta, creamy chowder or topped on a pita pizza (click on names for recipes.) Although fresh clams are the best, this tinned seafood still retains it's pleasingly pungent mollusk flavor.

So for all you swinging Mad Men and Women out there, cook up a retro Space Age era Clam Dip by the cool cat 99 Cent Chef.

Ingredients (enough for 2 couples)

• 1 can of clams - about 6.5 ounces. Drain but reserve a tablespoon of clam juice.
• About 8 ounces of Philadelphia Cream Cheese - softened to room temperature.
• 2 tablespoons of mayo - light or regular. I've tried it with sour cream as well.
• 1 teaspoon of Worchestershire Sauce
• 1 green onion - optional. Chopped, including the green stem. Okay to substitute with 2 tablespoons of chopped white, yellow or red onion.
• 1 teaspoon of chopped garlic
• 1 tablespoon clam juice
• Pepper to taste - clams are salty enough for me.
• Serve with toast, crunchy veggies or favorite chips.

Directions
Chop one green onion, including green stem, but discard the root end and any wilted or brown stem parts. Mince garlic or use chopped garlic from a jar. Chop clams if they are whole. (I used minced clams from a can.)

In a bowl add softened cream cheese. Next blend in mayo, clams, 1 teaspoon clam juice, onions, garlic and Worchestershire Sauce. Mix well and finally season with pepper to taste (optional.)

Refrigerate until ready to serve. I baked some bread wedges to serve (drizzle on olive oil and some minced garlic for extra flavor,) but you could also use any favorite cracker, chip, or browned bread from your counter-top toaster.

Veggies like celery, carrots, broccoli, bell pepper or any favorite crunchy veggie is a healthier way to use the 99 Cent Chef's Clam Dip.

And for a large party you can easily double or triple the recipe ingredients. For our Oscar party I used half cream cheese and half sour cream (instead of mayo) -- was very good and creamy.

Brussels Sprouts in Spicy Sour Cream

I've grown to love Brussels Sprouts. These mini cabbages, the size of ping bong balls, are quick to prepare and intensely flavorful. And even veggie phobic tots will chow down, that is, if you leave out the spicy horseradish part of my Brussels Sprouts in Spicy Sour Cream.

This creamy and luscious dish can be served warm or chilled -- and it's perfect for picnicking, patio partying, or just served on the side.

Normally I have them sauteed with a couple of slices of bacon -- kind of like a typical Southern Collard Greens recipe, here. I've even read about them deep fried at local gastropubs! (I definitely have to try that one.)

Brussels sprouts have been turning up in one pound to10 ounce packages at my local 99c only Store lately, and I'm taking full advantage coming up with ways to cook them. So do check back for more recipes.

So try out my Brussels Sprouts in Spicy Sour Cream recipe sometime -- you can always adjust the horseradish heat for your picky eaters!

3-D without glasses 

Ingredients (3-4 servings)

• 1 pound to 10 oz. uncooked brussels sprouts
• 1 cup sour cream - regular or light
• 1 tablespoon horseradish - from jar. Add or subtract amount to suit any taste. Okay to substitute with 1/4 teaspoon (or less) cayenne pepper.
• 1/2 cup of water to steam brussels sprouts.

Directions
Add about a 1/2 cup of water to a pot with a steamer rack and start heating up.

Rinse off brussels spouts and remove any older brown leaves, if necessary. Slice off the tough root (there is barely any there, so just do a thin slice.) and slice brussels sprouts in half.

Add brussels sprouts to a steamer rack and steam on low heat for about 10-15 minutes until done (or lessen time if you like a crunchy texture.) Drain and add to a bowl.

You can pre-mix sour cream and horseradish in a bowl -- or just add it all with the drained brussel sprouts, and gently stir it all together. Serve at room temperature or chilled.

Hindsight
If you don't have a steamer with a strainer, just add a 1/4 cup of water to a pot with brussels sprouts, cover and steam until done - then drain. Check during steaming to make sure water doesn't cook out - add when necessary.

I added a tablespoon of horseradish for a mild heat, but you could add more for a spicier version. Just taste as you add it for desired heat.

You can also add or subtract the amount of sour cream to suit your taste.