I’ll start. This is a white bean chicken chili crockpot recipe:
WHITE BEAN CHICKEN CHILI***
Ingredients
1.5lbs boneless/skinless chicken breast
48 oz. Jar or can of Northern White Beans or Northern Beans
16-oz. Pace Medium Chunky salsa
2t cumin
2-1/2 C. chicken broth
8 oz shredded pepper jack cheese
Directions
Combine all but the cheese in crock-pot.
Cook all day on low (6-8hours) or on high for 4 hours
Shred chicken (You can use two forks & pull it apart)
Throw in Cheese. Stir and let sit for a few minutes until the cheese melts.
Can be served with tortilla chips, black olives, shredded cheese or sour cream! Can also be served with Corn Souffle and salad.
▢ 1/2 cup corn kernels fresh, thawed from frozen, or canned
▢ 16 ounce can refried beans
▢ 10 ounce can red enchilada saucedivided use
▢ 12 flour tortillas 8 inch size
▢ 3 cups shredded cheddar cheese divided use
▢ 2 tablespoons chopped cilantro
▢ cooking spray
▢ toppings such as pico de gallo, sour cream and guacamole optional
INSTRUCTIONS
Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Stir in the taco seasoning until the meat and onions are thoroughly coated.
Add the green chilies, diced tomatoes and corn to the pan, then stir to mix everything together.
Add the can of refried beans. Stir until the mixture is thoroughly combined.
Spread a thin layer of enchilada sauce over the bottom of the baking dish.
Cut the tortillas in half, and layer 6 tortilla halved to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
Sprinkle with cilantro. Add any desired toppings, then cut into squares and serve.
NOTES
To make this casserole in advance, assemble all the layers, then cover the dish with foil and refrigerate it for up to one day. When it’s time to eat, follow the baking instructions in the recipe, but add 15 minutes more to the bake time to compensate for starting with a cold dish.
Let the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.
Nice recipe @77nick77. I’ve forgotten the cheese in the white bean chicken chili and it’s still good.
You don’t even have to worry about serving it with anything else. It really is a meal in itself. I’ve made it for other people and served it at a block party when we were a host house. Everyone loves it.
you will need - flour tortillas, eggs, shredded cheddar cheese and pickled jalapenos if you want.
fry both sides of the tortillas on both sides in butter and set aside.
scramble the eggs (3 per dish), and cook and then add the shredded cheddar cheese and jalapenos if desired…
pie!