Chicken enchilada casserole...

I am a strong lover of Mexican Food. It is my weakness, ok so most of my weakness revolve around food but I am not ashamed. Mexican food though it holds a very special place in my heart! The hubs knows that when I have had a bad day, he can skip the flowers, and utter these words “do you want to go eat Mexican.” Chips, Salsa, Margarita I am there! This casserole provides me with my Mexican fix in an easy mid-week package.

Since it can all be made and assembled ahead of time it is perfect for freezer meals. Or if you are like me and normally have shredded chicken on hand it makes quick work when getting home from work. I loved the heartiness of the casserole and who doesn't love cheese!

Chicken Enchilada Casserole

3 large chicken breasts

1 package chicken taco seasoning

2 cups broth or water

2 cups dry rice (you can use pretty much any kind)

2 (10 oz) cans Enchilada Sauce

1 can refried beans (I used the vegetarian kind, a little more thigh friendly)

2 cups shredded cheddar cheese

1 tsp hot sauce

In your slow cooker place chicken taco seasoning and broth, allow to cook for 6-8 hours on low. Shred. Cook rice according to package directions. In a large mixing bowl combine chicken, rice, sauce, beans, 1 cup of cheese, and hot sauce, season with salt and pepper to taste. If the mixture seems too thick for you add a little of the chicken cooking liquid. Pour mixture into a prepared casserole dish. Top with remaining cheese. Bake at 350 for 35 minutes. Serve with lettuce, tomatoes, sour cream, black olives, or whatever you wish! Just ENJOY!

Cinco De Mayo= Lots of Deliciousness....

Now I really don’t need an excuse to prepare Mexican food or to have a Margarita for that matter but this day just makes it feel even more festive! Today I have several recipes for you that all be wonderful for a Cinco De Mayo supper or any nights meal for that matter.


I cooked these goodies up last night at my parents for an early celebration. The feast included Tequila Lime Chicken, Spanish Rice, Roasted Fajita Veggies, Black Beans and all the fixings. The citrus theme ran through the entire meal it was delicious! I kept think the only thing that could make it better was a Margarita, but I didn’t have all the needed items to create one!

But when I got home I was still in the mood for a Margarita and I kind of wanted to make a sweet treat to take to work …thus a Margarita pie was born! Think Key Lime Pie with less lime and hint of orange! I do believe it is a keeper!

Here are the recipes if you want to recreate this spread.

Tequila Lime Chicken

6 boneless skinless chicken breasts

1 cup Tequila

½ EVOO

1 cup Lime Juice

1 tsp Salt

1 tsp Pepper

½ tsp Cumin

1 bunch Cilantro

Marinate all ingredients a zip top bag for at least 1 hour the longer the better! Grill inside or out until completely cooked through.

Spanish Rice

½ onion

1/8 cup orzo pasta

1 cup rice

2 cans Rotel Cilanto Lime Flavor

2 cups Chicken Stock

In a large skillet sauté onion, orzo, and rice until toasted. Add in Rotel and Stock. Simmer on low for 20 minutes or until most of the liquid absorbed.

Roasted Fajita Veggies

2 onions Sliced

4 Bell Peppers any color

4 TBSP EVOO

1 TBSP Garlic Salt

1 TSP Black Pepper

1 Lime

Spread all veggies on a large baking sheet and toss with oil, salt and pepper. Roast in a 400 degree oven for 20 to 30 minutes. When they come out of the oven squeeze the juice of the lime over them and serve.

Margarita Pie

1 Shortbread Crust (honestly I had a premade one at home so I used that)

1 14oz can Sweetened Condensed Milk

¼ cup fresh lime juice

¼ cup fresh orange juice

1 tsp lime zest

1 tsp orange zest

4 egg yolks

¼ tsp kosher salt

Whipped Cream (for topping)

Mix all ingredients thoroughly and pour in to pre-baked pie crust. Bake at 325 for 16 minutes. Top with whipped cream.


ENJOY!!! and HAPPY CINCO DE MAYO oh and HAPPY MONDAY