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.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

While the guest list will be dramatically reduced, the enthusiasm will remain high and the food options plentiful.

As we started to kick around new and old-favorite recipe ideas for Sunday’s big game, we took a moment to reflect.

We’re likely not to pack our living room with dozens of screaming fans any time soon.

How we scale, prepare and serve dishes has and will continue to change.

So for those of you folks like us who love to cook and entertain….we’re in this together.

That’s when we decided to take our beloved dip and turn it into individually portioned Walking 7-Layer Mexican Dip!

Remember Walking Tacos served in single-serving bags of chips?!

Which reminds me… have you seen the pictures on social media of Jarcuterie?!! Mini mason jars filled with skewers of meats and cheeses, fruits and veggies, savory and sweet.

Simply Brilliant!

Our Walking 7-Layer Mexican Dip goes like this:

• Begin with 12 wide-mouth 8 ounce mason jars.
• Layer 1: Refried Beans (the smooth restaurant style works best) piped into the bottom of each jar.
• Layer 2: Guacamole
• Layer 3: Sour Cream & Cream Cheese with Taco Seasoning (also in piping bag).
• Layer 4: Shredded Cheese
• Layer 5: Diced Tomatoes
• Layer 6: Sliced Black Olives
• Layer 7: Sliced Scallions

Recipe Note: cover each jar and refrigerate until ready to serve. Preferably serve within 24 hours but will keep in refrigerator for up to 3 days.

Best served with Tostitos or Fritos SCOOPS.

If you have any leftover fixings grab yourself a small bowl and layer away, there should be no wasted ingredients.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Walking 7-Layer Mexican Dip

Without question, 7-Layer Mexican Dip should be included in your Game Day appetizer spread. While the guest list may be dramatically reduced, the enthusiasm will remain high and the food options plentiful.

Course Appetizer

Servings 12

Ingredients

• 1 16-ounce can Refried Beans smooth restaurant style
• 8 ounces sour cream
• 4 ounces cream cheese softened
• 2 Tablespoons taco seasoning
• 1 cup guacamole
• 8 ounces Colby Jack cheese shredded
• 2 Roma tomatoes diced
• 1 2.25 ounce can sliced black olives about 1/2 cup
• 3 scallions thinly sliced

Instructions

• Begin with 12 8-ounce wide mouth mason jars. Stir refried beans in a bowl to make them smooth, then transfer to a quart sized storage bag or piping bag. Combine sour cream, softened cream cheese and taco seasoning until well blended then transfer to a quart sized storage bag or piping bag.
• Pipe about a 1/2" layer of refried beans into the bottom of each mason jar. Next top each with a spoonful of guacamole, then pipe a layer of sour cream mixture. Sprinkle shredded cheese on top of sour cream, followed by diced tomatoes, sliced black olives and scallions.
• Store in refrigerator prior to serving. Best served with Tostitos or Fritos Scoops. Note: If you have any remaining ingredients you can make additional jars or layer into a small bowl.

The post Walking 7-Layer Mexican Dip appeared first on Lemony Thyme.

You know that little local Mexican joint that has become your convenient fast lunch or after-work margarita spot.  Mine closed down without even as much as a good-bye whisper.  While there wasn’t anything extra special about this place, their Beef, Bean & Cheese Nachos with Jalapeños became one of my favorite comfort foods.

I’ve never made Beef, Bean & Cheese Nachos at home before now.  I never needed to.  I may never order them out again.

Start with good quality THIN tortilla chips.  There is no comparison.

Brown your ground beef in a skillet, using a wooden spoon to break it into fine pieces.  Remember nice and fine, don’t be afraid to add a little water to help the beef break down.  Season it to taste with chili powder, cumin, ground oregano, cayenne, salt & pepper.

Make restaurant style Queso Blanco cheese dip.  You know the ultra mild & creamy white cheese dip that comes to the table almost too thin to stick to anything.  Yet before you know it, you’re dipping everything in your reach into the bowl…as it magically thickens to a perfect consistency.  Yes, make a batch of that dip.

For the beans, straight out of a can isn’t going to do it here.  Too thick.  Begin with a can of your favorite refried beans, then add a 1/2 cup of sour cream and 1/2 cup of shredded cheese.  Heat through and notice how creamy the beans become.  That’s what we’re talking about.

Pile chips with beef, beans, cheese and jalapeños (optional); repeat.  Bake until cheese is bubbly and just beginning to brown.

I couldn’t wait to tell the girls at the office that I had recreated our favorite Beef, Bean & Cheese Nachos with Jalapeños.  Even though we all had our own way of ordering these (some without beans, some with beans but no jalapeños) we shared a common love of this dish.  No matter how long a week it had been we could count on these nachos to ease our minds and please our palates.  I’m happy to announce ~ Nacho Party at the office very soon.  xo Libby

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Beef, Bean & Cheese Nachos {with Jalapeños}

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 bag good quality thin tortilla chips
• 2 jalapenos thinly sliced

For the ground beef…

• 1 lb. ground beef
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. ground oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• pinch cayenne

For the cheese dip…

• 1 lb. white American cheese cut into cubes
• 1/2 cup milk
• 1 Tablespoon butter
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 cup fine diced jalapeno optional

For the refried beans…

• 1 can refried beans
• 1/2 cup sour cream
• 1/2 cup shredded cheese Monterey jack or cheddar

Instructions

• Brown your ground beef in a skillet, using a wooden spoon to break it into fine pieces. Remember nice and fine, don’t be afraid to add a tablespoon or two of water to help the beef break down. Season it to taste with chili powder, cumin, ground oregano, cayenne, salt & pepper. Drain well.
• In a microwaveable bowl, add the cubed American cheese, butter and milk. Microwave in one minute intervals, stirring in between until cheese has melted. Stir in cumin, garlic powder and finely diced jalapeno if desired.
• Heat beans in saucepan over medium heat. Stir in sour cream and cheese and continuing cooking until combined.
• Preheat oven to 375 degrees.
• On an oven proof baking sheet, pile chips with beef, beans, cheese and sliced jalapeños (optional); repeat. Bake until cheese is bubbly and just beginning to brown, about 10 – 15 minutes.

The post Beef, Bean & Cheese Nachos {with Jalapeños} appeared first on Lemony Thyme.

It’s funny how one abundant ingredient can spark all kinds of recipe inspiration.  For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer.  Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;)  Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.

Recipe adaptations:  A cilantro lime marinade for the shrimp to give them a little flavor boost.  Some nice crisp purple cabbage for crunch.  A spoonful of Fresh Tomato Salsa.  A crumble of queso fresco cheese and a drizzle of this amazing Southwest Sauce to finish.

The post Cilantro Lime Shrimp & Avocado Tostadas {Weight Watchers} appeared first on Lemony Thyme.