If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

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Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

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This might be my most favorite salad EVER.  I’m sometimes reminded not to make statements that can’t stand the test of thyme.  If you deliver me a Tipico Power Bowl {with Grilled Chicken} 5 days a week, I’m certain I will sing your praises.

Have I told you about our Sous Vide? We have a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious, moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  For this salad however, all you need is a cooked chicken breast (or your favorite protein).

The next component of my new BFF salad is Black Bean Puree. You can check out this recipe post to see why I love it so much.  The black beans make a wonderful chip dip as well and can be made a couple days in advance.

The other surprise component in this Tipico Power Bowl is the fresh Pico de Gallo {Put The Lime In The Coconut}.  It’s bright flavors impart a lime punch in every bite, with a subtle coconut nuance.  It’s marvelous and best served the day it’s made.

Lastly, our Tipico Power Bowl {with Grilled Chicken} is served with a crispy fried tortilla wedge.  Did I mention how much I adore this salad?  I think you will as well.

Recipe inspiration Cheeky Mexican Taqueria Tipico Salad.

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Tipico Power Bowl {with Grilled Chicken}

Author Libby with Lemony Thyme

Ingredients

Per power bowl…

• 2 cups lettuce
• 4 ounces grilled chicken breast sliced
• 1/2 cup black bean puree see recipe link in post
• 1/2 cup Pico de Gallo see recipe link in post
• 4-5 avocado slices
• 2-3 Tbl. Queso fresco crumbled
• 1/4 flour tortilla pan browned until crispy

Instructions

• Arrange ingredients on top of bed of lettuce.
• The pico de gallo serves as enough dressing for me. However the original restaurant salad was served with a side of creamy chipotle dressing.

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Spicy Shrimp & Spinach Quesadilla.  Sometimes you have a dish at a restaurant that needs to be recreated.  Typically it’s because that dish becomes engrained on your taste buds…..in a good way.

I can’t recall being this excited for a vacation.  I was counting down the days until it was time.  My vacation partner was equally excited, although half way across the country.  We met at the Atlanta airport to begin our week together.  My travel partner is my 12 3/4 year old niece Maya.  She has come from CT to GA to spend the week with me.

Our first full day of vacation involved some serious pampering.  Mani/Pedi’s, Haircuts & Highlights and a nice lunch out at a trendy local Mexican Taqueria.  We were excited by the vast menu and each dish sounded personality packed, including their Shrimp & Spinach Quesadillas.

Notice the gorgeous nails pictured above.  I’ve come to learn this is Maya’s color.

Before dinner we had our first driving lesson.  She will master the golf cart before week’s end.  I have no doubt.

Back to our quesadilla recipe.  What we ordered at the restaurant was not what we expected.  The concept was great, the execution was weak.  We decided we could do better.

We agreed there are some simple keys to a great quesadilla.  First is cheese.  It should be the bond that holds all other ingredients nicely in place.  Next should be the flavor infusion, not overpowering but present.  Lastly, we like our quesadillas with a little crispy-ness.  Pale white flour tortillas are not going to cut it with this crowd.

We’re pretty proud of our Spicy Shrimp & Spinach Quesadilla. Nothing complicated, just good fresh ingredients and simple keys.

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Spicy Shrimp & Spinach Quesadilla

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby & Maya with Lemony Thyme

Ingredients

For the shrimp…

• 1/4 lb. medium shrimp peeled & deveined
• 1 Tbl. butter
• 1/2 tsp. Cajun seasoning

For the spinach…

• 3 cups about 4 ounces fresh spinach
• 1 Tbl. butter
• 1 tsp. minced garlic

For the quesadillas…

• 2 ounces Monterey jack cheese grated
• 1 ounce Parmesan cheese grated
• 4 flour tortillas
• butter for pan frying

Instructions

• Heat a skillet over medium heat. Melt butter, add shrimp; sprinkle with Cajun seasoning. Sauté for 2 minutes, flip shrimp and sauté another 1-2 minutes until shrimp have turned pink. Remove from pan and reserve.
• Add 1 Tbl. butter to skillet, add spinach and sauté for 2 minutes, stirring occasionally. Add garlic and sauté for an additional minute. Remove and drain on paper towels.
• Melt butter in pan over medium heat; add flour tortilla. Top with shredded cheese, sautéed spinach, shrimp, and a bit more cheese. Top with second tortilla; flip when golden brown. Pan fry for an additional minute until golden brown. Remove from pan and cut into quarters or sixths. Repeat for second quesadilla.

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Apple, Smoked Bacon & White Cheddar Quesadillas.

What you see is what you get and oh my my, it’s plenty.  Four ingredients that play so nicely together.  The tart yet sweet apple is wonderful with the sharp cheddar.  And thick cut applewood smoked bacon adds a bit of salty to the mix.  We enjoyed this for breakfast, but I could be very happy pairing our Apple, Smoked Bacon & White Cheddar Quesadilla with a side salad and calling it lunch.

I remember that my mom always served apple pie with a slice of cheddar cheese.  As a young girl I did not get that…at all.  Vanilla ice cream.  Yes.  Cheese.  Why?

Apparently our taste buds do mature because apples and cheddar cheese are meant to be together.  These Apple, Smoked Bacon & White Cheddar Quesadillas certainly prove that.  Enjoy.

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Apple, Smoked Bacon & White Cheddar Quesadillas

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 6 slices thick cut smoked bacon cooked crispy
• 2 large flour tortillas
• 1 apple cored and thinly sliced
• 4 ounces sharp white cheddar cheese shredded

Instructions

• Cook bacon in a large skillet. Once crispy brown, drain on paper towels. Pour off all but a small amount of the bacon drippings.
• Heat skillet over medium heat. Add one flour tortilla, then layer 3 slices of bacon, half of the apple slices and half of the shredded cheddar to one side of the tortilla. Fold the tortilla making a sandwich. Cook until golden brown. Turn over gently and cook the other side until golden. Cut into wedges. Repeat with second tortilla and fillings.

The post Apple, Smoked Bacon & White Cheddar Quesadillas appeared first on Lemony Thyme.

Savory Veggie & Herb Egg White Taquitos.  And Sunday Brunch or Monday lunch, straight from ingredients already in our fridge and pantry.

Typically when I think of ‘Wraps’ I think of a sandwich alternative that consists of meats, cheeses or veggies that are rolled up into a convenient handheld package.  Taquitos are that kind of wonderful.

Working with ingredients you already have on hand makes them even tastier.  In our case we always have onion and it generally is the start of most of our savory dishes.  Fresh herbs when available are a great way to elevate the flavor, especially when working with veggies.  We happened to have a few cooked new potatoes, fresh mushrooms, and butternut squash in the fridge as well.

Once sautéed until tender, I poured in just enough egg whites to cover the bottom of the pan.  Sprinkled the mixture with crumbled goat cheese, sliced scallions, salt, pepper and Mrs. Dash garlic & herb seasoning.  Once the egg whites were set, I filled three flour tortillas with the mixture, rolled them tightly and secured them with a tooth pick.

I lightly coated the taquitos with olive oil spray then baked them at 425 degrees for 10 minutes.  Allow them to cool slightly before serving, then off you go….breakfast (or lunch) in hand.  Not to mention that each Savory Veggie & Herb Egg White Taquitos clocks in at under 300 calories.  That’s something we can take with us into the New Year!!

You might also enjoy our bacon, egg, cheese, and hash brown Breakfast Taquitos.

The post Savory Veggie & Herb Egg White Taquitos appeared first on Lemony Thyme.

Breakfast Taquitos.

It was high time for a new breakfast addition to the pages of Lemony Thyme.  It is after all my favorite meal of the day.  Eggs might be the one ingredient I couldn’t envision “giving up” (“live without” seems rather extreme….but it would be difficult).

Monday was Labor Day, a day off from work, a day off from labor.  I lay in bed pondering the ingredients in my fridge, bouncing breakfast ideas around in my head, sounds of my growling stomach filling the air.  I needed breakfast and I was on my own.

Entering the kitchen when you’re starvin’ like Marvin is almost as bad as entering the grocery store in such a state.  I decided on Breakfast Taquitos, which would nicely incorporate an abundance of flour tortillas taking up space in the fridge.  I then filled them with every breakfast item I could pull together.  If you’re going in, go all in.

On top of each flour tortilla you’ll see shredded cheddar cheese, a nice crispy piece of thick cut applewood smoked bacon, scrambled eggs with sliced scallions, home fried potatoes with diced red pepper, and a little more cheese for good measure.  I rolled them as tight as a I could and secured them with a toothpick.

I coated them with olive oil spray and baked them for 10 minutes at 425 degrees.  The entire tortilla had a nice crunch and the edges browned up so perfectly.  I removed the toothpicks and added a little more shredded cheese to the tops which melted quickly.

Breakfast Taquitos.  Another recipe I was excited to take full credit for inventing.  However, it seems they’ve been done a time or two before (not to mention being readily available in the freezer section of your local grocery store).  So instead, I will quietly enjoy the fact that I now have a new portable breakfast favorite that can be easily adapted to incorporate the ingredients already in your fridge/pantry.  Just think of the possibilities.  I’m thinking a sautéed veggie & egg white with goat cheese crumbles would be quite special.  I think butternut squash or maybe even pumpkin would be fabulous too.  In fact I may have a Breakfast Taquito for dinner.  Living on the edge.

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Breakfast Taquitos

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 flour tortillas
• spray olive oil
• 4 slices cooked bacon
• 1 small baking potato
• 3 Tbl. fine diced red pepper or jalapeno
• 2 eggs
• 2 egg whites
• 2 Tbl. milk
• 2 scallions thinly sliced
• sea salt & freshly cracked pepper
• 1/2 cup + 2 Tbl. shredded cheddar cheese
• scallions for garnish

Instructions

• Preheat oven to 425 degrees. Line shallow baking sheet with parchment paper.
• Prick baking potato several times with a fork and microwave on high for 4-5 minutes or until fork tender. Remove and allow to cool slightly. Peel and dice.
• In a medium skillet cook bacon slices until crispy. Remove to paper towel to drain. Add diced potato and red pepper to skillet and sauté until pepper is tender. Add salt & pepper to taste. Remove potatoes and reserve.
• Whisk eggs, egg whites, and milk. Add to skillet and scramble. Sprinkle with sliced scallion. Season with salt & pepper to taste.
• Spray one side of flour tortillas with olive oil and place oil side down on parchment lined baking sheet. Assemble 1/4th of each ingredient (reserving 2 Tbl. cheddar cheese) on tortilla and roll tightly. Use a toothpick to secure. Continue assembling remaining tortillas.
• Bake for 10 minutes. Remove from the oven, remove toothpicks, sprinkle tops with a little shredded cheese and sliced scallion.

Notes

You can easily double or triple this recipe and freeze the extras. Then you’ll have a quick & satisfying breakfast on days when you don’t have time to lay in bed pondering your next move.
Simply freeze the filled taquitos before baking them. When ready to serve, place on baking sheet and bake for 12-15 minutes at 425 degrees until golden on edges.

The post Breakfast Taquitos {with Bacon, Egg, Cheese & Home Fries} appeared first on Lemony Thyme.

“We can sleep til we get up.”  That’s what we love about Saturday mornings.  We did at least until we got a puppy.  Now we “sleep til Scrappy Thyme gets up.”  So while I lay in bed this morning waiting for her to call to us, I was thinking about breakfast.  And how I might use up the mother load of leftover fresh salad ingredients that had taken over my fridge.

That’s when I decided to make a Veggie Frittata.

Earlier in the week, I made an industrial sized salad to share at the office.  I used the very biggest bowl I own and filled it with lots and lots of colorful fresh greens and herbs and veggies.  It was a big hit, yet it left me with about an equal amount of those ingredients still in my fridge.

So I began dicing and slicing until I had a nice pile of veggies, eggs, a little goat cheese, greens dressed lightly in a my wonderful new Tuscan Herb Olive Oil, and flour tortillas.  They weren’t part of the original plan, but they too were begging to be used.  We’ll figure that out in a bit.

I lightly sautéed the veggies in a little olive oil, building the layers one by one beginning with ingredients that release moisture (mushrooms & tomatoes), adding the ones that take a little longer (shallots, then peppers & zucchini), finishing with what I like almost as is (scallions & crumbled goat cheese).  I intentionally left the veggies crisp-tender so they would remain bright and flavorful.  I beat some eggs with salt & pepper then drizzled it over the veggie mixture, rotating the pan to be sure the egg was evenly distributed.

Once the egg was set on the bottom and mostly set on the top, I flipped the mixture (put a plate over it, carefully flipped the pan, then slid the mixture back into the pan).  Or you could transfer to the oven and allow it to bake until set.  I topped the frittata with a massaged salad of baby greens and fresh herbs, drizzled with a little olive oil.  Ta Da.  Veggie Frittata is complete and we have breakfast option #1.  However, I believe you should have choices.

Enter the Veggie Frittata Breakfast Burrito.  Warm flour tortilla, filled with veggie frittata and greens salad, rolled into goodness.  Still haven’t grabbed your full attention?

Welcome Veggie Frittata Quesadilla.  Flour tortilla into a buttered skillet, add a wedge of frittata, some baby greens, and top with a few slices of Colby Jack cheese.  Fold tortilla in half and cook on each side until golden brown.  Slice into wedges and call me brilliant.

Did you see how much fun it can be to Eat Out of the Fridge/Pantry.  Always let your imagination and sense of flavor adventure be your guide.  Enjoy.

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Veggie Frittata {Breakfast Burrito or Quesadilla}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For veggie frittata…

• 1 Tbl. olive oil
• 2-3 mushrooms sliced
• 6-8 cherry tomatoes halved
• 1 shallot thinly sliced
• 1 small zucchini thinly sliced
• 2-3 mini-bell peppers julienned
• 2 scallions thinly sliced
• 1/4 cup crumbled goat cheese
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper
• 3 eggs
• 2 cups baby greens
• 1/4 cup fresh soft herb leaves such as basil, cilantro, lemony thyme
• 2 Tbl. olive oil

For breakfast burrito (in addition to above)…

• 2 flour tortillas

For quesadilla (in addition to above)…

• 2 Tbl. butter
• 2 flour tortillas
• 2 slices Colby Jack or Cheddar cheese

Instructions

For veggie frittata…

• In a large skillet over medium heat, sauté veggies (except baby greens) in 1 Tbl. olive oil until slightly softened (yet still crisp tender). Sprinkle with Mrs. Dash seasoning, salt & pepper, and crumbled goat cheese.
• Beat eggs in a small bowl, season with salt & pepper. Pour over veggie mixture, tilting pan to be sure eggs are evenly distributed. Use a rubber spatula to lift edges allowing egg to run under. Cook until bottom is set and top is mostly set. Flip mixture in sections or by using the plate method. Cook other side just a minute. Slide frittata onto a serving plate.
• Massage baby greens and herbs with olive oil and salt & pepper. Pile on top of frittata and serve.

For breakfast burrito…

• Wrap flour tortillas in paper towels and microwave for 15 seconds.
• Lay warm tortilla on a plate, top with a slice of frittata and baby greens. Roll then slice in half to serve. Repeat with second tortilla.

For quesadilla…

• Melt 1 Tbl. butter in skillet over medium heat. Lay in flour tortilla with a slice of frittata, baby greens, and top with sliced cheese. Fold tortilla in half. Cook on each side until golden brown. Repeat with second tortilla.

The post Veggie Frittata {Breakfast Burrito or Quesadilla} appeared first on Lemony Thyme.

When life gives you corn tortillas, it’s a great time to get creative.  There are hundreds or at least 30 corn tortillas in a package.  We’ve made Chicken Enchiladas Verde, homemade corn chips & salsa, and now these yummy and super easy Jalapeño Popper Pizzas.  Coming soon Cilantro Lime Shrimp & Avocado Tostadas.  And there are still enough left for one more creation…

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Jalapeño Popper Pizza

Cuisine Appetizer, Entree

Author inspired by Kevin with Closet Cooking

Ingredients

• 2 corn tortillas
• 2 jalapenos sliced
• 4 slices bacon cooked crispy
• 2 oz. cream cheese
• 1/4 cup ranch dressing
• 1 cup shredded cheese blend cheddar & mozzarella

Instructions

• Preheat oven to 500 degrees
• Combine cream cheese and ranch dressing.
• Spread the cream cheese mixture over each tortilla.
• Sprinkle with jalapeno slices, crumbled bacon, and shredded cheese.
• Bake on pizza stone for 5-10 minutes until cheese is bubbly.

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