CHICKEN ENCHILADA CASSEROLE
Pinch of Yum-inspired version
Serves: 10-12
INGREDIENTS
1 rotiserie-roasted chicken, cooled and shredded (make ahead if desired, I buy from local market)
1 large can (28 ounces) medium red or green enchilada sauce. (I use La Palma)
3 cups shredded cheese (I use combination of monterey jack and mozzarella)
12-15 small flour tortillas
1 ½ cans refried beans
sliced green onions or cilantro (optional)
DIRECTIONS Continue reading
Fish Tacos inspired by Alton Brown
Total Time: 38 min. Prep: 15 min. Inactive: 15 min. Cook: 8 min.
Yield: 4 to 6 servings
Ingredients
3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)
Toppings:
Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges
Crema:
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt
Taco Directions:
Don't Forget the Secret Ingredient 