Not a Centaur

[notacentaur]

These easy chicken enchiladas are packed with flavor and perfect for a quick weeknight meal or casual dinner with friends. They're cheesy, saucy, and always a crowd-pleaser!

Ingredients: 2 cups cooked shredded chicken. 1 can 10 ounces red enchilada sauce. 1 can 4 ounces chopped green chilies, drained. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 8 flour tortillas 6 inches. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. Optional toppings: sour cream, diced tomatoes, sliced olives.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and mix it with half of the enchilada sauce, green chilies, Monterey Jack cheese, and cheddar cheese in a large bowl. Put the same amount of chicken mixture in the middle of each tortilla. Put the tortillas seam side down in a 13x9-inch baking dish that has been greased. Add the rest of the enchilada sauce on top of the enchiladas. Add the rest of the cheese. Cover and bake for 20 to 25 minutes, or until hot all the way through and the cheese melts. Take it out of the oven and sprinkle it with green onion and cilantro that have been chopped. Serve hot with any toppings you'd like.

Prep Time: 15 minutes

Cook Time: 25 minutes

MasterChef Creations

[notacentaur]

Balance of sweetness and savory with this Charcuterie Board featuring cherry tomatoes, prosciutto, Camembert, fresh berries, and mixed nuts.

Charcuterie Recipe - Cherry Tomatoes, Prosciutto, Camembert, Fresh Berries and Nuts Charcuterie Board

[notacentaur]

A hearty and comforting soup made with soft navy beans and ham that has been slow-cooked to perfection.

Ingredients: 1 lb dried navy beans, rinsed. 1 ham hock or ham bone. 1 onion, chopped. 2 carrots, chopped. 2 stalks celery, chopped. 4 cloves garlic, minced. 1 bay leaf. 6 cups chicken broth. Salt and pepper to taste.

Instructions: Put everything into the slow cooker except the salt and pepper. Until the beans are soft, cook on low for 8 to 10 hours or high for 4 to 5 hours. Throw out the ham bone or hock and shred the meat. Then put the meat back in the slow cooker. Add pepper and salt to taste. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 480 minutes

Making a Difference

[notacentaur]

When Thanksgiving leftovers are taking over your refrigerator, try this unique and fun recipe for dinner bombs to transform them into a meal.

[notacentaur]

Apple, bacon, and bourbon pancakes strike the ideal sweet-savory balance for a hearty breakfast on chilly weekend mornings.

[notacentaur]

A leftover turkey frame is perfect for making a hearty soup that includes rice, lots of vegetables, and turkey. Use the chopped turkey meat in the soup after simmering the bones to make a flavorful broth.

[notacentaur]

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

[notacentaur]

These ground turkey tacos are seasoned with chili powder, cumin, paprika, and cayenne in this easy meat topping recipe for tacos or baked potatoes.

[notacentaur]

Especially in the fall, roasting butternut squash with fresh rosemary and garlic makes a filling side dish.

[notacentaur]

The ideal picnic food is Chef John's pan bagnat, or pressed French tuna sandwich, which is sandwiched between two pieces of bread drenched in oil.

[notacentaur]

Turnips are given a delicious flavor by toasting them using this easy recipe.

[notacentaur]

Smoked salmon can be added to a straightforward roasted corn and potato chowder to give it a British Columbian flavor.

[notacentaur]

A filling lunch made of albacore tuna, garbanzo beans, vegetables, and balsamic dressing is served on a bed of baby spinach.