With today being a day of rest I thought a couple low hassle meals were just the ticket! I love Mexican food and both of these recipes are high on taste and low on prep time. Enjoy!
For breakfast: A Chile Rellenos Casserole that is simple, creamy, flavorful, and a great change from the classic egg casserole.
For an early dinner: Crockpot Mexican Chicken. Fast to prep, simmers all day, and can be served over chips or a bed of rice. Yummy!
LAZY CHILES RELLENOS BREAKFAST CASSEROLE
This recipe is from The Pioneer Woman
Ingredients
8 whole roasted, peeled, & seeded green chiles
1-½ cup Monterey jack cheese, grated
5 whole large eggs
2 cups whole milk
salt and pepper to taste
½ teaspoons paprika
¼ teaspoons cayenne pepper
Directions
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!
MEXICAN CROCKPOT CHICKEN
Ingredients
4 pieces chicken breasts, boned and skinned
15 ounces black beans (NOT Drained)
16 ounces salsa
8.5 ounces corn, drained
8 ounces velveeta (or cream cheese)
Directions
Add the black beans (and liquid) to the Crockpot. Add salsa. Add corn. Stir until mixed. Add chicken breasts. (Can even be frozen). Cover and cook on low for 4-6 hours (or longer if need be).
Before adding the cheese, remove it and pull it apart with 2 forks. (This is easy because the chicken is so tender at this point). Return the pulled chicken to the pot. Add the block of cream cheese or Velveeta about 30 minutes prior to serving. Stir well.
Serve with rice, tortillas, corn chips, or on top of a bed of lettuce.
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