Posts Tagged ‘casserole’

  • 1 container Fully Cooked Pork Carnitas
  • 1 jar That Green Sauce
  • 1 jar Cookwell & Company Queso (Fat Free and Sugar Free)
  • 1 can Crisp and Sweet Corn, drained
  • 1 can Charro Beans, drained
  • 1 bag Shredded Mexican Blend Cheese
  • 12 Corn Tortillas
  • Pico de Gallo

Heat Pork in large pot over medium high heat with 1/2 cup water, break meat apart and cut any large chunks into bite sized pieces.

When hot add:  Green Sauce, Queso, Corn and Beans, mix well to incorporate and heat until bubbling

Tear Corn Tortillas into quarters and place half the torn pieces in bottom of 13 X 9 inch baking dish

Top with half the Pork Mixture, then half the Cheese

Repeat layer with remainder of ingredients, ending with Shredded Cheese

Bake in 375 degree oven for 20 minutes, until golden brown

Remove from oven and place on serving dishes and garnish with Pico de Gallo

  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 10 count package Yellow Corn Tortillas
  • 1 – 8 ounce package Shredded Mexican Blend Cheese
  • 1 – 8 ounce container Sour Cream
  • 1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese







Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!