Enchilada Chicken Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.

If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe. As a bonus, they all taste slightly different=more flavor!

• Size of bell peppers. I like to use large and slightly longer than a regular size. It allows me to fit plenty of filling inside. You can also use smaller peppers, in this case, keep an eye on the baking time. We are going to stuff the peppers all the way to the top. You can also cut the peppers in half (like in this recipe). Small and halved peppers, will require half less of cooking time.

• Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section.

• Substitutions. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef, Italian sausage instead. Next time, you should definitely try these Stuffed Peppers with Beef! For a vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

• Grains - I sometimes use either (cooked) brown or white rice and quinoa. Brown rice is healthier and to be honest, no one can’t tell much of a difference once it’s all mixed up in the filling.

• The best rice for stuffed peppers in my opinion is medium, long-grain white rice or jasmine rice. These hold up their shape nicely and the rice is not sticky (unless heavily overcooked). Read how to cook rice in my Tips Section. For non gluten sensitive folks, farro, orzo, cous cous will work great here as well. Just make sure not to overcook your grains as it will affect the texture quite a bit. For low calorie and low carb alternative try Cauliflower Rice instead.

• Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella. If using mozzarella, I always suggest shredding it yourself (helps with better melting). Mozzarella is great for a healthier dinner, it is lower in sodium and is in the low-calorie range than most other cheeses. 

• Sauce. Try my Easy and Quick 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa. They are different, but all these options are good for Mexican stuffed peppers. If you are gluten sensitive, be sure to check the labels for bought sauces as most of them, unfortunately, contain gluten. If you don't have any of these then use a simple store bought tomato sauce (with seasonings and herbs or without) instead.

• Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix. 

• Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough. I usually add ½ teaspoon of each spice. Don't forget that you'll also season your empty peppers with salt and pepper before baking.

• Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.

How To Make Chicken Stuffed Peppers

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices.

Cook for 1 minute more until spices open up and garlic becomes fragrant.

STEP 2: In a large mixing bowl, combine all ingredients for the chicken filling.

Add ½ cup of red enchilada sauce.

STEP 3: Cut off the tops of the peppers, and spoon out the seeds and ribs.

Rinse and dry with a paper towel. 

STEP 4: Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly.

Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.

STEP 5: Bake for 15-20 minutes until peppers have softened.

Remove from the oven and fill peppers with the chicken filling halfway through.

Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.

Sprinkle the tops with more cheese (the remaining ½ cups).

STEP 6: In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers).

Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.

Optional step. During the last 1-3 minutes (or longer, depending on your broiler) I like to turn on the broiler setting until the cheese becomes golden brown.

SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Freezing, Storing And Reheating Instructions

• To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container. 
• To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
• Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes. 
• Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
• Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.

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Enchilada Chicken Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.

Course Main Course

Cuisine Mexican

Keyword chicken enchilada stuffed peppers, chicken stuffed peppers, enchilada stuffed peppers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 405kcal

Author Julia | The Yummy Bowl

Ingredients

• 6 bell peppers
• 2 cups cooked chicken shredded or diced
• 2 cups Enchilada Sauce or store-bought Salsa
• ¼ cup sweet corn or freshly cooked corn kernels
• ½ cup black beans
• 1 tablespoon fresh cilantro
• 2 garlic cloves minced
• ½ teaspoon kosher salt
• black pepper to taste
• 1 ½ tablespoons taco seasoning
• 2 cup Monterey Jack cheese grated, see notes
• ¼ cup chicken broth
• ½ cup cooked long-grain rice see notes
• ½ medium brown onion diced
• Cilantro or parsley for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
• In a large mixing bowl, combine all ingredients with ½ cup of Red Enchilada Sauce.
• Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
• Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.
• Bake for 15-20 minutes until peppers have softened.
• Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.
• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your brolier) I like to turn on the broiler setting until cheese becomes golden brown.
• Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Video

Notes

• Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
• Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
• Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
• Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
• If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
• For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.

Nutrition

Calories: 405kcal | Carbohydrates: 42.4g | Protein: 30.5g | Fat: 14g | Saturated Fat: 7.8g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 805mg | Fiber: 8.1g | Sugar: 7.3g | Calcium: 382mg | Iron: 7mg

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The post Cheesy Chicken Enchilada Stuffed Peppers appeared first on The Yummy Bowl.

Creamy Au Gratin Potatoes - a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood.

This cheesy recipe, similar to my salmon casserole is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Luxuriously creamy and cheesy potato slices are baked until perfectly soft and topped with plenty of cheese and a hint of thyme.

Potato Gratin Recipe

For the recipe, there are two ways of making these baked potato slices. The first method - making the sauce base with heavy cream, cheese, and butter, and the second is making a flour-based roux and adding milk and cheese. 

But today we are going to make it with a gluten-free flour base and lots of cheese. The sauce is creamy, thick, and enough to cover the potatoes for a very luxurious creamy flavor.

Ingredients

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing and deep frying. 

• The best cheese for potatoes au gratin - choose any good melting cheese like Mozzarella, Colby jack cheese or Cheddar types.

See all the ingredients in the recipe card below this post.

Instructions

Start by making the sauce (depending on how confident you are in the kitchen you can slice the potatoes before making the sauce). The key here is to preserve the precious starch in the potatoes, so for this recipe, you’ll need to wash and rinse the potatoes properly, then pat dry with a kitchen towel. After slicing them, I wouldn’t recommend adding them in a bowl of water like I usually do, but if you feel it’s taking longer to make the sauce, feel free to place the potato slices in a bowl of milk or cream.

Slicing the potatoes - I found that the best method is to use a food processor, the slices come out not very thin and not too thick, just perfect (about ⅛ inch thick). 

Alternatively, you can always use a mandolin or cut by hand (will take a while to cut to even-sized slices!).

For meal prep -  make the potatoes au gratin ahead, by keeping potato slices submerged in the cream and milk mixture the night before to prevent browning, all you’ll need to do the next day is the sauce and bake.

Preheat oven to 350 F.

Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.

Stir in the milk slowly and whisk vigorously.

Finally add in the cheddar and whisk until the cheese is fully melted and set aside.

Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.

Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.

Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Tips

• Salt - in this recipe I added 1 teaspoon however for every person it’s different!

I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final-cooked dish I can always add a little extra if needed so. And for that, I usually love adding (crushed) sea salt flakes instead of the regular salt!

Feel free to bump the salt to 2 teaspoon if in doubt.

• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 

• Paprika - sprinkle smoked or regular paprika powder over the potatoes just before adding the sauce. 

• Toppings - if you're in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon slices between the potatoes along with the onion slices.

• If you are like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the au gratin potatoes.

FAQs

• Can you freeze potato gratin? Best to be stored refrigerated, tightly sealed in a glass food container for up to a week tops. When ready to use, reheat in the oven (about 375 F for 20-40 min or less) until soft and creamy again. This creamy potato au gratin doesn't freeze really well, however, if you do need to freeze this, you can do so by transferring them in an airtight container and keep in the freezer for up to 2-3 weeks. 
• How do you keep potatoes au gratin from becoming watery? As I mentioned above, it is important to choose more starchy potatoes for this recipe as they hold their shape, don’t become watery, and are perfect for baking. 
• For the milk - use a full fat milk, nut milk or cooking cream for best results. 

Easy Potato Recipes

ALL SIDE DISH recipes.

Easy Creamy Dinner Recipe

• Creamy Chicken Enchilada Casserole

• Baked Taquitos

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Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes – a traditional French side dish recipe that will complement any main course like pork, beef, poultry, and also seafood. This recipe is easy to make, requires super simple ingredients, and is loaded with plenty of cheesy and creamy flavors!

Course Side Dish

Cuisine French

Keyword cheesy potato bake, gratin dauphinoise, potatoes au gratin

Prep Time 7 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 6 side portions

Author Julia | The Yummy Bowl

Ingredients

For Potatoes

• 2 lb starchy potatoes cut into ⅛ inch thick slices
• 1 medium brown or red onion cut into thin circles

For Cheesy Sauce

• 3 tablespoon butter
• 5 tablespoon gluten-free flour blend
• 1 cup milk plant-based nut milk like almond is perfect
• ½ cup veggie or meat broth or bio bouillon cube dissolved in hot water according to instructions
• 1 ½ cup sharp cheddar cheese shredded
• 2 large garlic cloves minced or paste
• ½ teaspoon thyme dried (or dried rosemary)
• 1 ½ teaspoon kosher salt or add to taste up to 2 tsp
• ¼ teaspoon ground black pepper

Top with:

• ½ cup mozzarella cheese shredded
• 1 teaspoon fresh parsley chopped
• Thyme sprigs

Instructions

• Preheat oven to 350 F.
• Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.
• Stir in the veggie broth, milk slowly and whisk vigorously.
• Finally, add in the cheddar and whisk until the cheese is fully melted and set aside.
• Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.
• Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.
• Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

Video

Notes

• Potatoes - use starchy potatoes like Yukon, Russet, Idaho which are great for baking, mashing, and deep-frying. 
• Salt - in this recipe I added 1 teaspoon however for every person it’s different and some people like their food to have enough salt all the time. I am trying to decrease my salt consumption by adding less and less each time, and after tasting the final ready-cooked dish I can always add a little extra if needed so. Feel free to bump the salt to 2 teaspoon to be sure.
• Thyme - sub to dried rosemary or add few fresh sprigs to the mix (just be careful and remove them when serving). Or if you not feeling the herbs, simply leave them out, but they add a little twist to the traditional potato au gratin recipe. 
• Paprika - sprinkle the smoked or regular paprika powder over the potatoes just before adding the sauce. 
• Toppings - if you in the mood, sprinkle with slightly cooked bacon pieces all over the potatoes in the last round of baking, just before topping with cheddar cheese. Alternatively, add uncooked small bacon or ham slices between the potatoes along with the onion slices.
• If you're like me and love a little heat in your meals, add 1 teaspoon of chili flakes to the cooked sauce, right before topping the potatoes au gratin. 

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Au Gratin Potatoes appeared first on The Yummy Bowl.

This Creamy Chicken Enchilada Casserole recipe is one of my favorite chicken recipes! Shredded chicken smothered in an utterly creamy sauce made with sour cream and one more delicious secret ingredient!

Delicious layers of chicken enchiladas - quick and easy, without rolling.

You will be surprised how easy it is to make a layered chicken enchilada casserole with just a few ingredients and my homemade cream of chicken soup and sour cream.

Serve these chicken enchiladas with cilantro lime rice or nachos and this dish is guaranteed to become your family's favorite casserole dinner.

Why It's Yummy

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

Made this for dinner and everyone raved about it! Loved the heat of the pickled jalapenos in it...definitely going to make again! Heather, Blog Comments

So good! even my picky eater went back for a second helping! DelisOutH, Pinterest

Instructions: How Do You Make Chicken Enchilada Casserole?

Prep. Grease a 9x13 inch baking dish with butter. You can also use a large dutch oven skillet here.

Make the creamy sour cream sauce. You'll need 1 cup of Cream Of Chicken Soup. In a large bowl add sour cream, chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika.

Layers. Add a layer of 6 tortillas for the base.

The sauce should be thick but still spread between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.

Stir with a fork or a whisk to combine.

Assemble the Casserole. Spread the chicken filling on top of the tortillas (2 cups), add half of the creamy sauce, and top with half of the cheese blend.

Repeat the layers (tortillas, chicken, sauce, cheese).

Bake. Bake the enchilada casserole for 30-35 minutes at 350 degrees Fahrenheit (175 degrees Celcius) or until golden brown, cheese is melted, and bubbly.

For a complete meal serve it with cilantro lime rice, nachos and jalapeno poppers. Or check out a more extensive list of sides below!

Add Toppings. Add your favorite enchilada toppings - green onions, fresh cilantro, avocados, tomatoes and sprinkle a pinch of chipotle chili powder on top (optional but gives a little spicy kick and smoky flavor). And serve with side dishes!

Enchilada Casserole Topping Ideas:

Like in the Vegetarian Enchilada recipe, you can use similar topping ideas that will work in most Mexican-inspired food and dinner ideas. 

Tips For Making The Best Chicken Enchilada Casserole

Enchilada Variations

There are still plenty of variations when it comes to making a Mexican chicken casserole:

For more easy gluten free Chicken recipes check out my Chicken recipe index here.

Common Recipe Questions

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Creamy Chicken Enchilada Casserole

This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house. 

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword chicken enchilada casserole cream of chicken soup, creamy chicken enchilada casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 379kcal

Author Julia | The Yummy Bowl

Ingredients

• 12 pcs tortillas gluten free or corn
• 4 cups chicken shredded* (about 2 large chicken breasts)
• 2 tablespoon pickled jalapeno
• 1 teaspoon onion powder or about half of a medium onion, diced
• 1 teaspoon garlic powder
• 1 cup Cream Of Chicken Soup see notes
• 1 cup Mozzarella grated
• 1 cup strong Cheddar cheese* grated
• ½ cup sour cream or yogurt
• 1 teaspoon paprika powder regular or smoked!
• Salt and black pepper to taste
• Garnish: diced tomato or pico de gallo, diced avocado, parsley or cilantro leaves, chopped.
• 3 tablespoon or more milk (optional, depending on how thick is the condensed soup you are using)

Instructions

• Grease a 9x13 inch baking dish with butter.
• Lay 6 tortillas for the base.
• In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
• Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
• Repeat the layers (tortilla, chicken, sauce, cheese).
• Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
• Serve with plenty of toppings!

Video

Notes

• Chicken - rotisserie or slow cooker chicken with some spices will work too here.
• Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
• For a healthier sauce use my Cream Of Chicken Soup recipe
• Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example. Grate the cheese yourself so it melt beautifully.
• Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
• Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 teaspoon onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
• Creamy Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.

Nutrition

Calories: 379kcal | Carbohydrates: 46.3g | Protein: 30.4g | Fat: 10.9g | Saturated Fat: 4.5g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 804mg | Fiber: 6.5g | Sugar: 7.8g | Calcium: 76mg | Iron: 38mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Chicken Recipes

• Chicken Wrap
• Chicken Broccoli Rice Casserole
• Creamy Chicken Tacos
• Chicken With Spinach
• Chicken Zucchini Casserole
• Curry Chicken Noodles
• Chicken Enchiladas
• Crack Chicken Noodle Soup

The post Creamy Chicken Enchilada Casserole appeared first on The Yummy Bowl.

This gluten-free eggplant parmesan recipe is coated in a flavorful crispy and salty layer of parmesan breadcrumbs, seasonings, and rich tomato sauce. It is a vegetarian version of my own recipe for Chicken Parmesan. Classic comfort food.

Over time I've shared delicious one-pot meals such as Ham And Potato Casserole, classic old fashioned Hamburger Casserole, and kid-friendly Chicken Broccoli Rice Casserole.

⭐ Try my easy and quick marinara sauce for this eggplant recipe!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

How To Cut An Eggplant For Eggplant Parmesan?

It's very simple! Cut off the ends of the eggplant (stem) and slice it into ¼-inch thick wheels for eggplant parmesan.

Why Do You Sweat Eggplant Before Cooking?

This dish is simple but requires a few steps to prep, including ''sweating'' the eggplant. Just like with zucchini, we need to salt the eggplant first and let it sit for 30 minutes to an hour.

Salt helps to draw out the excess moisture so that the eggplant retains its delicious flavor and remains juicy and tender after baking.

Instructions

Remove the stems from the eggplants and cut it into about ¼ -½ inches thick slices.

Step 1 - ''Sweating'' the eggplant: Spread out slices of eggplant in a single layer onto a wire rack lined with a large baking sheet underneath.

Lightly season each slice of eggplant with salt and let sit like this for 1 hour. After that, dry the eggplant with kitchen paper.

Step 2 Pre-bake the eggplant: Mix the breadcrumbs with parmesan, Italian herbs, garlic powder, salt, and black pepper. 

Prepare three bowls with beaten eggs, flour, and breadcrumbs. Dip each eggplant slice on both sides first into flour, then eggs and lastly breadcrumbs mixture.

Place the coated eggplant slices back onto a wire rack or a side plate for a minute.

• Related: Pasta Fagioli Recipe

Preheat the oven to 425 degrees Fahrenheit.

Prepare a large baking sheet lined with lightly greased/sprayed with oil parchment paper. Transfer all the slices there. 

Bake for 20 minutes until golden brown, flipping the slices once during baking. Around the 10-12 minute mark. Set the slices aside while you prepare for the next step.

Assemble and bake: Lightly grease a 8 or 9-inch baking dish (I used an 8x11 casserole).

Add one layer of tomato sauce, then eggplant slices on top, mozzarella cheese, again the sauce, and parmesan. Repeat all the layers 1 more time finishing with parmesan cheese.

Bake at 400 degrees Fahrenheit for 30 minutes or until the top layer becomes crispy and golden brown. Do not cover the dish. Garnish with fresh basil leaves.

Tips

📋 JULIA'S TIP Eggplants tend to retain a lot of moisture in them and also any oil that you are adding to them. For this reason, I prefer to bake eggplant slices in the oven rather than frying. Salt helps to draw the moisture out of the eggplant and make them crispy after baking.

Side Dishes For Eggplant Parmesan

As it is a quite fulfilling dish on its own we like to serve the eggplant parmesan with a classic simple Cucumber Tomato And Onion Salad or to balance off the acidity from tomatoes a Creamy Cucumber And Radish Salad.

Our vegetarian side dishes such as healthy lemon caesar salad (skip the chicken here if going for all veggie dinner), Zucchini Noodles (or for a more fulfilling dish with regular pasta), Smashed Potatoes or cheesy Asparagus.

Freezing And Storing Instructions

Store any leftover eggplant parmigiana in the same casserole dish covered with a lid or plastic wrap. Let the casserole cool first before refrigerating for up to 3 days.

How to reheat eggplant parmesan?

Baked Gluten Free Eggplant Parmesan can be made up to 2 days in advance. I don't recommend refrigerating unbaked casserole as the breadcrumb will become soggy and not crispy after baking.

But instead, you can follow the steps in his recipe and bake the eggplant parmesan 1-2 days in advance. Let it cool completely, cover it tightly with a lid, and store it in the fridge.

When ready to reheat, let come to room temperature and reheat in the oven for 12 minutes covered with foil. Remove the foil, add more cheese, and bake for 10 minutes more or until it's piping hot and sauce bubbly.

In theory, you could freeze the casserole but as we are working with breadcrumbs and a crispy texture, it will simply not be the same after defrosting.

Thinking About Dessert? Try These!

FAQs

Easy Eggplant Recipes

Eggplant is one of our favorite veggie ingredients (after cabbage of course) to cook with. It's tasty, and fulfilling and can be used in salads, baked whole, or used as a spread (Eggplant Caviar). One of our all-time favorites that kids love to eat too is our Eggplant pasta recipe.

For more tasty and cheesy casseroles try our popular recipes:

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Gluten Free Eggplant Parmesan

Gluten-free eggplant parmesan recipe is coated in a flavorful crispy and a salty layer of parmesan breadcrumbs, seasonings and rich tomato sauce. It is my vegetarian version of classic Italian dish Chicken Parmesan recipe. Classic comfort food.

Course Main Course

Cuisine Italian

Keyword gluten free eggplant parmesan

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Sweating the eggplant 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 783kcal

Author Julia | The Yummy Bowl

Ingredients

Eggplant Parmesan

• 2 medium eggplants
• ½ cup all purpose flour or GF or Oat flour
• 3 eggs lightly beaten
• vegetable oil spray
• 1 ½ cup breadcrumbs or panko
• ½ cup parmesan cheese grated
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For The Sauce

• 1 ½ cups tomato sauce with herbs or pizza sauce
• 1 pound block of mozzarella cheese sliced
• ⅓ cup parmesan cheese grated
• fresh herbs for garnish

Instructions

• Remove the stems from the eggplants and cut it into about ¼ -½ inches thick slices.
• ''Sweating'' the eggplant. Spread out slices of eggplant in single layer onto a wire rack lined with large baking sheet underneath. Lightly season each slice of eggplant with salt and let sit like this for 1 hour. After that, dry the eggplant with kitchen paper.
• Mix the breadcrumbs with parmesan, italian herbs, garlic powder, salt, black pepper.
• Pre-cook the slices. Prepare three bowls with beaten eggs, flour, and breadcrumbs mixture. Dip each eggplant slice on both sides first into flour, then eggs and lastly breadcrumbs mixture.
• Place the coated eggplant slices back onto a wire rack or a side plate for a minute. Preheat the oven to 425 degrees Fahrenheit. Prepare large baking sheet lined with lightly greased/sprayed with oil parchment paper. Transfer all the slices there.
• Bake for 20 minutes until golden brown, flipping the slices once during baking. Around 10-12 minute mark. Set the slices aside while you prep the next step.
• Prepare a 8 or 9 inch baking dish (I used 8x11 casserole) and lightly grease with cooking spray. Add one layer of tomato sauce, then eggplant slices on top, mozzarella cheese, again the sauce, and parmesan. Repeat all the layers 1 more time finishing with parmesan cheese.
• Bake at 400 degrees Fahrenheit for 30 minutes or until the top layer becomes crispy and golden brown. Do not cover the dish. Garnish with fresh basil leaves and serve!

Video

Notes

• Eggplant - depending on your baking dish, make sure the slices will fit there first. I like to use the medium to large eggplants and it fits a layer of 6 slices. I used an 8x11 casserole dish. You can also use a large dutch oven skillet for this. Look for fresh ripe eggplants that have unblemished, tight, and shiny skin. The eggplant should be free of spots.
• JULIA'S TIP Eggplants tend to retain a lot of moisture in them and also any oil that you are adding to them. For this reason, I prefer to bake eggplant slices in the oven rather than frying. Salt helps to draw the moisture out of the eggplant and make them crispy after baking.
• I recommend sprinkling the slices with salt and let sit this way for 1 hour. Make sure to pat dry them well with a paper towel to remove the excess salt and moisture

Nutrition

Calories: 783kcal | Carbohydrates: 64g | Protein: 47g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 227mg | Sodium: 1976mg | Potassium: 1051mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1576IU | Vitamin C: 12mg | Calcium: 973mg | Iron: 6mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Eggplant Parmesan appeared first on The Yummy Bowl.

How To Make Hamburger Casserole

STEP 1: Preheat the oven to 350 degrees Fahrenheit (180 C) and spray a baking dish with cooking spray.

STEP 2: Cook pasta until al dente, then drain and rinse under cold water.

Once cooled, return to pot or mixing bowl. Don't overcook.

STEP 3: Meanwhile, sauté onion until soft, then add garlic and sauté until fragrant.

STEP 4: In a large skillet, cook ground beef until done.

In the pasta pot, stir in browned beef, tomato and mushroom soups, and half and half.

Season with salt and black ground pepper, smoked paprika, parsley.

STEP 5: Transfer pasta mixture to casserole dish and bake at 350°F for 25-30 minutes.

STEP 6: During the last 5 minutes, add cheese on top and bake until melted.

Sprinkle extra paprika and parsley before serving. Enjoy while cheese is still melty.

• Related: Cabbage Roll Casserole

Since the pasta will continue to cook in the oven, be sure to cook it al dente beforehand.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Old Fashioned Hamburger Casserole

Old Fashioned Hamburger Casserole is a tasty alternative to making individual hamburgers for the entire family and friends. This comforting cheesy casserole consists of browned juicy ground beef seasoned with spices and dried herbs, mixed in a creamy tomato and mushroom sauce base, and loaded with al dente pasta.

Course Main Course

Cuisine American

Keyword old fashioned hamburger casserole

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 small servings

Calories 546kcal

Author Julia | The Yummy Bowl

Ingredients

• 12 ounce pasta of your choice, I used fusilli (340 g)
• 1 tablespoon extra-virgin olive oil
• 1 onion chopped (about ½ cup chopped)
• 2 garlic cloves crushed (about 2 heaping teaspoon)
• 1 pound lean ground beef or a mix of beef and pork (450 grams)
• 2 cups canned tomato soup, condensed (500 grams)
• 2 cups canned mushroom soup see notes, (500 grams)
• ¾ cup half and half (177 ml)
• ¾ cup Colby jack cheese or cheddar shredded
• salt, black pepper to taste
• ½ teaspoon paprika + more on top we love smoked paprika
• ½ teaspoon dried parsley + more on top

Instructions

• Preheat the oven to 350 degrees Fahrenheit (180 C) and spray a baking dish with cooking spray.
• Cook pasta until al dente, then drain and rinse under cold water.
• Once cooled, return to pot or mixing bowl. Don't overcook.
• Meanwhile, sauté onion until soft, then add garlic and sauté until fragrant.
• In a large skillet, cook ground beef until done.
• In the pasta pot, stir in browned beef, tomato and mushroom soups, and half and half.
• Season with salt and black ground pepper, smoked paprika, parsley.
• Transfer pasta mixture to casserole dish and bake at 350°F for 25-30 minutes.
• During the last 5 minutes, add cheese on top and bake until melted.
• Sprinkle extra paprika and parsley before serving. Enjoy while cheese is still melty.

Video

Notes

• When you cook the pasta, it needs to be al dente, and it is fine if it is even a little crunchy inside. A little. Then it will absorb all the sauce PERFECTLY. Whatever you do, do not overcook the pasta.
• My recipe for Condensed Mushroom Soup (Gluten Free)
• Leftovers can be refrigerated for 3-4 days. Freeze for up to 1-2 months; thaw overnight in the fridge before reheating at 350°F for 10-15 minutes. For make-ahead, assemble and refrigerate for 1-2 days, then bake as directed.
   
   

Nutrition

Calories: 546kcal | Carbohydrates: 58g | Protein: 28g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 985mg | Potassium: 709mg | Fiber: 2g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 8mg | Calcium: 155mg | Iron: 3mg

FAQs

You'll Also Love

The post Hamburger Casserole appeared first on The Yummy Bowl.

Feel free to add some tortillas similar to my chicken tortilla soup.

Why It's Yummy

• This chili is definitely a crowd pleaser that is made in a slow cooker with minimal effort.

• I love this chili so much because it is not heavy as other chilis may taste and I can eat it with plenty of my favorite chili toppings! I also used low-fat cream cheese here which works beautifully for achieving a perfect creamy texture.

• Blanched flavors and moderately spicy. You can decide how much spicy you want it to be.

Next time, try my Healthy White Bean Chicken Chili made on the stove, and with delicious salsa!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

This is the easiest way to make this creamy white chicken chili. Crock pot and air fryer recipes are our family's favorite things!

Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.

Place in a  slow cooker (I used 4.5 quart Crock Pot) and top with spices and the rest ingredients.

Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster).

Return the shredded chicken back to the crock pot. In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid. 

Cook on HIGH for 15 -30 minutes and until chili starts to thicken.

Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.

• Related: Million Dollar Chicken Casserole

After that taste for seasoning and add more salt/pepper if necessary.

Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.

Tips

• To thicken chili - you have two options. First is to make a cornstarch slurry by mixing 2 tablespoons of cornstarch plus 2 tablespoons of water in a small bowl. Carefully stir in the mixture after you have added cream cheese. Cook on high for 15 minutes until thickened.

• Or second is to puree the white beans (not all of them just enough for chili to thicken). After you have taken out the chicken to shred, take out some beans or blend the chili with an immersion blender right in the pot (be careful not to scratch the surface of the slow cooker). After that, cook on HIGH for 15 minutes as mentioned in the instructions. This may result in not being as thick as you’d like and there's a risk of ''over-blending'' will lose the ‘’chunky’’ feel to it. Chili will thicken on its own after a while anyway. Cornstarch is naturally gluten-free, however, it can be made in manufacturing facilities together with gluten-free products. To be on the safe side, always double-check the label and ingredients.

• Spicy or mild - Chili itself is supposed to be spicy and you can balance the flavors off by serving it with sour cream, yogurt, guacamole, tortilla chips, or rice. A good rule of thumb in making any spicy food is to add spicy ingredients gradually, less is more and if anything, extra heat can be added later to the pot or to individual serving bowls. Also, chili will become more flavorful and possibly spicier after day 1. If it's your first time making chili, you can only add ¼ cup of green chiles.

• Rinse and drain the beans - despite the fact that some chefs prefer to use cooking that thick liquid from the can the beans came from, it is not the best idea in my opinion. It has a lot of starch and is usually full of sodium. When purchasing beans, look for a low sodium label.

• Looking for more gluten-free chili recipes or craving more bean recipes? Try these next: Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.

• A trio of beans. Mix things up a little! You can use just white beans in this recipe or mix things up a little by adding different beans: black beans, kidney beans, and pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ‘’fresh’’ for longer. If you don't have enough beans, you can easily substitute the rest with green, black or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time (before adding cream cheese).

• Chipotle powder - if you have fresh or dried chipotle peppers, even better! This is a quick version of chili, so I used organic chipotle powder as it adds unbelievable depth of flavor, and smokiness to any chili, stew, or Mexican dish. If you can't find it, cayenne or chili powder are great options but they are simply not the same still.

Serving Suggestions

What to serve with white chicken chili? Chili is quite fulfilling on it's own BUT no one said you can't have any side dishes with it!

And you are in luck, there are a ton of great choices!

Besides the various toppings you can add you have an array of side dishes that will make this a wholesome meal.

Here's my favorite things to serve with chili:

Baked potato, Cornbread, Cornbread muffins, Grilled Cheese, Spanish rice, Nachos, Guacamole, Chips, Tacos, Quesadillas, Onion Rings, Potato skins, Queso

And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂

Variations

What else could you add to this healthy white bean chicken chili?

• Chunky Vegetables - carrots, celery, bell peppers, broccoli, cauliflower, meaty mushrooms.
• Add more bulk to your chicken chili - lentils or extra type of beans such as red kidney beans or chickpeas will make your chicken chili ultra thick. 
• If you have dry ranch dressing mix you can add 1 teaspoon to this chili for more flavor.

Freezing And Storing Instructions

The white chili recipe is the type of dish that is loaded with protein and hearty ingredients without being too heavy.

A hearty crock pot chicken chili you'll want to make again and again.

To Store. Store leftover chili in an airtight container in the refrigerator for up to 5 days.

How long does chicken chili last in the fridge? Although I am not a fan of freezing food, but this chili is a great freezer meal too!

I found this chili freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!

Place the chili in an airtight freezer-safe storage container and freeze for up to 2 months.

Don't use glass as the chili will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating.

To reheat add a little bit of warm broth or water.

FAQs

Easy Chili Recipes

Easy Mexican Dinner Recipes

ALL DINNER recipes.

• Beef Enchilada Casserole
• Mango Salsa
• Chicken Fajita Pasta
• Cajun Corn On The Cob
• Crock Pot Chicken Enchilada
• Chicken Enchiladas With White Sauce

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Crock Pot Chicken Chili With Cream Cheese

It an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!

Course Main Course

Cuisine Mexican

Keyword crock pot chicken chili, crock pot chicken chili with cream cheese

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 542kcal

Author Julia | The Yummy Bowl

Ingredients

• 10 oz chicken thighs boneless skinless, or chicken breast, see notes
• 1 small yellow onion diced
• 2 cloves garlic medium, minced
• ¾ cup canned corn frozen, freshly cooked, or canned
• 2 cups chicken broth low sodium
• 1 can (15 oz) can of white beans see notes
• ½ cup green chilies canned or use 2 fresh, 1 mild 1 hot
• 8 oz cream cheese low fat
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon chipotle powder or chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cilantro coriander, or sub with coriander powder
• salt to taste
• ⅛ teaspoon black pepper

Instructions

• Prep the Chicken. Wash and pat dry chicken thighs (or whatever boneless skinless chicken part you are using) and trim removing any excess fat.
• Place in a slow cooker (Iused 4.5 quart Crock Pot) and top with spices and the rest ingredients.
• Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster). Return the shredded chicken to the crock pot.
• In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.
• Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Add juice from half of a lime to the soup (to taste). This can also be done when serving individually.
• After that taste for seasoning and add more salt/pepper if necessary.
• Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.

Notes

• Chicken - 10 oz is perfectly fine for 4 people but if you want meatier and thicker chili you can add up to 1 lb of boneless skinless chicken.
• Beans - You can use just white beans (Butter beans, Cannelini beans) in this recipe or mix things up a little by adding different beans: black beans, kidney beans, pinto beans (the same amount though or a little more is fine). Bigger beans will not become mushy so easily and chili will look ‘’fresh’’ for longer. If you have only a little bit of beans, you can easily substitute the rest with green, black, or red lentils. These can be cooked separately, except red lentils which will cook very fast and therefore can be added to the pot towards the last 10-15 minutes of cooking time, before adding cream cheese.

Nutrition

Calories: 542kcal | Carbohydrates: 75g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 244mg | Potassium: 928mg | Fiber: 7g | Sugar: 41g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 5mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Crock Pot Chicken Chili With Cream Cheese appeared first on The Yummy Bowl.

Feel free to add some tortillas similar to my chicken tortilla soup.

What It's Yummy

• This crockpot chicken enchilada recipe is budget-friendly, incredibly flavorful, and is nearly impossible to mess up. Meant to be served with a side dish like quinoa, rice or tortilla chips, salad, and well, any of your favorite Mexican side dishes.

• Very easy to make - slow cook the chicken in sauce, add veggies and top with cheese and enjoy. Perfect dish if you’re looking for an easy Enchilada recipe with all the flavors but don’t want to deal with all the tortilla rolling mess. 

• Easy to meal prep - leave the chicken to slow cook in the evening and add the veggies in the morning and lunch is ready.

• Mildly spicy - even kids can eat! You can always control the amount of chili depedning on how spicy you want this crockpot chicken enchilada.

If you like this chicken recipe as much as I do, you'll love these too: Creamy Chicken Enchilada Casserole and Million Dollar Chicken Casserole a try!

Ingredients

• Enchilada sauce – For this recipe, I’ve used my 15 minute Red Enchilada Sauce which is super easy to make. It’s not required though, you can also use your favorite store-bought enchilada sauce. This chicken dish is mildly spicy but you can add chili powder later after you’ve shredded the chicken and returned to the crockpot. Just taste and season with salt and pepper as you go. 

• Chicken - I’ve used chicken breasts but feel free to use chicken thighs, just make sure to remove the bones. For a very quick and easy solution - use rotisserie chicken.

• Onion - onion, and garlic are the most essential 2 ingredients in most of my recipes. Brown/yellow onion cooked either together with chicken or cooked separately until translucent and added later to simmer with the vegetables. For me personally, I always like to cook the onion separately for more flavor.

• Cheddar cheese - what is an enchilada without cheese? Use sharp cheddar or a mix of grated cheddar and mozzarella. (Monterey jack cheese will also work great here).

• Salt and pepper - depending on which sauce you'll be using, make sure to taste salt and pepper during cooking.

Instructions

Grease the crockpot with a cooking spray.

Prepare the chicken (rinse, pat and dry) and place it into the crockpot along with the enchilada sauce.

Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.

• Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.

• Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.

Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese.

Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).

Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or  tortilla chips. Enjoy!

Serving Suggestions

Like any other Mexican style dish is NOT complete without TOPPINGS.

Let's see what are the best options for this:

• Diced avocados
• Pico de gallo (authentic Mexican salsa)
• Chile con Queso - a cheesy dip that consists of melted cheese and chili peppers.
• Avocado crema - mix of avocado, sour cream and lime/lemon juice.
• Guacamole
• Hot sauce
• Jalapenos (fresh or marinated/pickled)
• Diced tomatoes
• Cilantro/Coriander chopped or whole leaves
• Lime wedges
• Cherry tomatoes cut in half
• Black olives (pitted & sliced)
• Corn (canned or fresh)
• Cotija cheese or feta cheese
• Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)
• Pickled cabbage

Want to make it a full meal? Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita or serve Spicy Watermelon Basil Margaritas (Frozen) for dessert!

Mexican/Tex-Mex style recipes

• Vegetarian Enchilada Recipe
• Creamy Chicken Enchilada Casserole
• Baked Chicken Taquitos
• Creamy Chicken Tacos
• Easy Vegan Chili Recipe

Casserole recipe favorites

• Chicken Zucchini Casserole
• Easy Breakfast Casserole with Bacon (Breakfast Strata)
• Butternut Squash Broccoli Casserole (Dairy-Free, Vegan)
• Mediterranean Style Chicken Thighs (Baked Casserole)

I hope you'll enjoy this crockpot chicken enchilada recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

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Crockpot Chicken Enchilada

A ridiculously easy chicken enchilada that is slow-cooked along with the red enchilada sauce, with vegetables and loaded with plenty of cheese. Full of flavor and delicious. Serve with tortilla chips, rice, quinoa, or your favorite side dish.

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword crockpot chicken enchilada, crockpot chicken enchilada casserole, slow cooker chicken enchilada

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Servings 8 servings

Author Julia | The Yummy Bowl

Ingredients

• 1 ½ - 2 pounds chicken skinless boneless washed and dried with a towel
• 2 ½ cup red enchilada sauce see notes
• 1 ½ cups cheddar grated
• 1 small onion chopped and lightly cooked on a pan until translucent
• 1 cup corn frozen or canned
• 2 teaspoon chili powder optional
• 1 half red bell pepper sliced thin
• 1 half orange bell pepper sliced thin
• 10-12 olives pitted and cut in half or your choice
• Salt and pepper to taste
• 2 tablespoon cilantro chopped
• Garnish: lime wedges fresh cilantro leaves, sliced avocado, sour cream, fresh sliced jalapeno

Instructions

• Grease the crockpot with a cooking spray.
• Prepare the chicken (rinse and pat dry) and place the chicken into the crockpot along with the enchilada sauce. Add chili powder and gently stir to combine. Place the lid on the slow cooker and slow cook for 3-4 hours on high or 4-6 hours on low, until fork tender.
• Shred the chicken (either with a fork or a hand mixer) or you can also dice the chicken, then return to crockpot.
• Add bell peppers, onion, olives (reserve some for garnish on top), salt, and pepper to taste, corn, cilantro, stir. Stir in half of the cheese. Cover and continue to cook on low for one hour, or ½ hour on high.
• Finally, open the lid, stir to combine, and even out the top. Add the remaining cheese evenly and arrange olives on top of the cheese. Close the lid and continue to cook until cheese is almost melted. Alternatively, you can skip this step and add all the cheese and olives along with other veggies (this last step makes a beautiful presentation!).
• Serve with your choice of garnishes, sides such as rice, pico de gallo, quinoa or tortilla chips. Enjoy!

Video

Notes

15 minute Enchilada Sauce

Multicooker settings: choose slow cooker setting and set a timer for 3 ½ hours. Proceed as per instructions, shredding the chicken after 3 hours mark, adding veggies and cooking for 30 minutes more with cheese. 

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Crock Pot Chicken Enchilada appeared first on The Yummy Bowl.

Along with chicken tortilla soup, this taco soup is our favorite cozy soup!

About This Taco Soup

This dish was inspired by Paula Deen taco soup recipe, however, I omitted the olives and played around with the ingredients.

Just my personal preference and in Mexican soups olives are just not a thing anyway. I’d also call this soup ‘’Mexican-style’’ rather than authentic. 

What I really love about this soup is the amount of fulfilling protein ingredients, veggies and grounding spices.

Most of the ingredients are simple and affordable, spices, beans, your favorite ground meat or poultry.

Combine everything in a crock pot and, set the timer and forget! Come back after work to a delicious and warming dinner.

Instructions

Paula Deen Taco Soup is a type of dish that is loaded with protein and hearty ingredients without being too heavy. A healthy taco soup you'll want to make again and again.

Here's how to make it FROM SCRATCH! It's very easy, I promise!

In a skillet over medium-high heat brown the meat and onion with a little bit of cooking oil.

Drain excess fat (For less fat use lean beef).

What I like here is that you can make it lighter by using ground turkey or ground chicken, all of these options work equally well!

Transfer the browned beef to a crock pot. (I used 4.5 quart Crock Pot).

Top with spices, salt, black pepper, and the rest of the ingredients.

Close the lid and cook on LOW for 4-6 hours or HIGH for 3-4 hours. I usually go for 3 hours on HIGH.

Taste for seasoning. Add more broth to thin it out if desired. 

Squeeze in half of the lime juice before serving. A must!

Serve with corn tortilla chips, avocado, or a quick Guacamole, jalapeno, sour cream, and more toppings.

Looking for more Mexican-style recipes or craving for more beans? Try these next: Crock Pot Chicken Chili, Beans and Cornbread, Beef Enchilada Casserole, Vegetarian Enchiladas, Easy Vegan Chili.

Serving Suggestions

What to serve with taco soup? Well, anything Mexican or Mexican-style foods! 

Essentially what you’d be serving with tacos and chilis would be delicious with this Paula deen taco soup too!

Tortilla chips and dips such as Guacamole, Pico De Gallo or any other fresh salsa. Also this Marinated cucumber tomato onion salad will be 100% a winner here!

Here's my top 10 recipes to serve with taco soup:

• Spanish or Mexican rice or Lime Cilantro rice
• Cornbread
• Mexican corn
• Grilled cheese sandwiches
• Crackers
• Refried beans tostadas
• Tacos
• Stuffed potatoes, sweet potatoes, french fries
• Grilled or steamed vegetables - Asparagus

And hey, why not start your dinner with a flavorful Skinny Watermelon Margaritas ? 🙂

Freezing And Storing Instructions

To Store. Store leftover taco soup in an airtight container in the refrigerator for up to 5 days.

To Freeze. Although I am not a fan of freezing food, but this taco soup is still a great freezer meal! I found this soup freezes beautifully and holds up the great flavor after thawing. True comfort food at its finest!

Place the soup in an airtight freezer-safe storage container and freeze for up to 2 months. Don't use glass as the soup will thicken and may rupture the glass when frozen. Let thaw overnight in the refrigerator before reheating. To reheat add a little bit of warm broth or water.

Easy Mexican Dinner Recipes

ALL DINNER recipes.

• Beef Enchilada Casserole
• Mango Salsa
• Cajun Corn On The Cob
• Crock Pot Chicken Enchilada
• Chicken Enchiladas With White Sauce

Thank you for reading,

Love,

Julia

Thinking About Dessert? Try These!

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Paula Deen Taco Soup (Slow Cooker)

Warmly spiced and satisfying, this Crock Pot Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it. Topped with a big handful of crispy tortilla chips, avocado, sour cream, cheese and cilantro. A perfect satisfying meal for lunch or dinner.

Course Soup

Cuisine American, Mexican

Keyword paula deen taco soup

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 5 servings

Calories 807kcal

Author Julia | The Yummy Bowl

Ingredients

• 1-2 tablespoon taco seasoning
• 5 tablespoon canned green chilies or more depending on how spicy you’d like
• 1 15 oz crushed tomatoes fire roasted tomatoes is preferred
• 1 15 oz rotel tomatoes with chilies
• 1 tablespoon tomato paste (optional for more flavor)
• 2 cups vegetable broth or meat, low sodium
• 1 8 oz can kernel rinsed, drained
• 1 15 oz kidney beans rinsed and drained
• 1 15 oz black beans rinsed and drained
• 10 oz ground lean beef turkey or chicken
• 1 large yellow onion diced
• ½ teaspoon chili powder or chipotle
• 1 ½ tablespoon dry ranch seasoning
• cooking oil
• salt to taste
• ⅛ teaspoon black pepper

Toppings

• Avocado
• Sour cream
• Cilantro
• Cheese
• Jalapeno
• Corn chips

Instructions

• In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
• Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients. Close the lid and cook on LOW for 4-6 hours or HIGH 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired.
• Squeeze in half of lime juice before serving.
• Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.

Nutrition

Calories: 807kcal | Carbohydrates: 127g | Protein: 53g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 1400mg | Potassium: 3031mg | Fiber: 31g | Sugar: 13g | Vitamin A: 903IU | Vitamin C: 28mg | Calcium: 262mg | Iron: 14mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Paula Deen Taco Soup (Slow Cooker) appeared first on The Yummy Bowl.

Easy Chicken Casserole Recipes

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Today’s recipe is Gluten Free Chicken Alfredo Pasta Bake. We'll need simple ingredients and little prep work. It's so worth it!

Instructions

Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.

Video tutorial: For more visual instructions, check the video in the recipe card below!

Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened.

The sauce is ready when it coats the back of a wooden spoon.

Season with salt and black pepper.

Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted. 

In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture. 

Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese. 

Bake for 20 minutes (uncovered), until cheese is melted and golden brown. 

Serve with fresh parsley.

Sides For Chicken Alfredo

What to serve with Chicken Alfredo Pasta?

Serve the simple Chicken Alfredo Bake with a fresh green salad such as Cucumber Salad, Cabbage Salad, Pico de Gallo or Tomato Onion Salad. Roasted asparagus, broccoli or cauliflower are always great and easy side dishes for any meal.

And of course, to keep the Italian theme, you can always serve the pasta with homemade focaccia bread, gluten-free garlic bread, or baguette.

Tips

Freezing And Storing Instructions

You can make ahead the pasta bake, cover it and keep it in the fridge for 30 minutes or 1 hour. But pasta will start to absorb the sauce and maybe overcook once in the oven. It only takes a couple of minutes to assemble this dish so try to make it as fresh as it comes. 

For storing. Any leftovers can be stored in the same casserole or an airtight container in the fridge for 2-3 days. Pasta will absorb the sauce as it sits and additional Alfredo will be needed during baking. Reheat in a warm oven until just warmed through. Or reheat individual portions in the oven.

I don’t recommend freezing leftovers as the pasta will become soggy and mushy once thawed.

More Pasta Recipes

ALL DINNER recipes.

• Chicken and Mushroom Pasta Bake,
• Chicken Broccoli Pasta
• Gluten Free Chicken Alfredo.
• Meatball Casserole

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter. Let's connect via Facebook, Instagram & Pinterest!

Recipe

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Gluten Free Chicken Alfredo Pasta Bake

Gluten Free Chicken Alfredo Bake i sour go to pasta dinner. This gluten-free recipe combines simple ingredients like penne pasta, chicken, and creamy alfredo sauce. It is often made with cajun chicken or broccoli but we are going to skip this for easy prep and make it a quick weeknight dinner meal instead.

Course Main Course

Cuisine Italian

Keyword chicken & pasta bake, Gluten Free Chicken Alfredo Bake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 835kcal

Author Julia | The Yummy Bowl

Ingredients

• 10 ounces gluten-free penne pasta cooked al dente
• 3 cups diced cooked chicken
• 3 tablespoons butter or ghee
• 2 tablespoons flour gluten-free if using
• 1 ½ teaspoons minced garlic
• 1 cup whole milk
• 2 cups heavy cream
• ¾ cup grated parmesan cheese
• 2 cups shredded mozzarella cheese divided use
• salt and pepper to taste
• cooking spray
• 2 tablespoon parsley chopped

Instructions

• Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.
• Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
• Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened. The sauce is ready when it coats the back of a wooden spoon.
• Season with salt and black pepper.
• Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.
• In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture.
• Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.
• Bake for 20 minutes (uncovered), until cheese is melted and golden brown.
• Serve with fresh parsley.

Video

Nutrition

Calories: 835kcal | Carbohydrates: 44g | Protein: 47g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 226mg | Sodium: 711mg | Potassium: 742mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1803IU | Vitamin C: 2mg | Calcium: 427mg | Iron: 2mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe is inspired and adapted from here.

The post Gluten Free Chicken Alfredo Pasta Bake appeared first on The Yummy Bowl.

Or try this dish in a meatball casserole!

⭐ Looking for more ground beef recipes? Try our quick Instant Pot Beef Soup, hearty Hamburger Casserole, and Taco Salad next!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper. 

Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.

Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.

15 minutes before the end, cook the dry pasta in a pot. Add to crock pot and mix ith the sauce or serve separately. Serve the spaghetti with meat sauce for a wholesome dinner.

Freezing And Storing Instructions

FAQs

Easy Crock Pot Recipes

For a full collection hop on to our One-Pot recipes collection.

💗I hope you'll enjoy this crock pot spaghetti bolognese recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

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Spaghetti With Meat Sauce Recipe (In Crock pot)

This spaghetti with meat sauce is a great way to satisfy the whole family during busy weeknights. It's the ultimate comfort food consisting of homemade spaghetti sauce served over your favorite noodles that can be enjoyed with crusty Italian bread or a simple side salad. 

Course Main Course

Cuisine Italian

Keyword crock pot spaghetti, slow cooker bolognese

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6 portions

Calories 213kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 teaspoon garlic minced
• ¾ cup brown onion diced
• 1 pound lean ground beef
• 1 pound spaghetti wheat or gluten free
• ¾ cup beef broth
• 1 can (15 oz) passata or tomato puree or crushed tomatoes
• 1 medium carrot about 1 cup diced
• 1-2 medium celery sticks sliced
• 2 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 1 ½ tablespoons dried oregano
• 2 teaspoon honey or more depending on what tomatoes is used, taste the sauce towards the end and add more if needed
• salt and black pepper to taste

Instructions

• In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper.
• Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.
• Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.
• 15 minutes before the end, cook the dry pasta in a pot. Serve the spaghetti with the bolognese sauce for a hearty meal.

Notes

• Vegetables - Diced brown or yellow onion, medium-diced carrot, and sliced celery sticks. You could also include other vegetables in this meat sauce such as bell peppers.
• Lean ground beef - or ground turkey or Italian sausage. You could also experiment with frozen meatballs.
• Beef broth - Chicken broth can be used.
• Can of passata - tomato puree or fire-roasted tomatoes
• Tomato paste - of good quality. All tomato products that you’ll be using here should be of good quality as this is the base for this sauce and what creates the best flavor.
• Worcestershire sauce - If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have a similar flavor. Read more in the blog post.
• The sauce is pretty ''meaty'', if you like to have more runny sauce add 1 cup of tomato sauce, spaghetti sauce or similar.
• Spaghetti - usually for one serving we make 1 ½ cups of cooked pasta per person. The pasta amount will depend on how you like your bolognese, thick or with more runny sauce. Typically, we serve a plate with cooked noodles and on top a couple of spoonfuls of the sauce, garnished with parsley. Each person then eats it as he likes by mixing the sauce and spaghetti together.

Nutrition

Calories: 213kcal | Carbohydrates: 9g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 286mg | Potassium: 458mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2036IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Spaghetti With Meat Sauce (In Crock Pot) appeared first on The Yummy Bowl.