Southern Living Casseroles & Pot Pies

By Meredith Corporation

These comfort-food favorites are filled with creamy, cheesy goodness. Perfect for weeknight dinners and entertaining a crowd, our best-ever collection of recipes features everything from chicken pot pie to mac-n-cheese.

• Language: English
• Publisher: Meredith Corporation
• Release date: Jan 22, 2021
• ISBN: 9781547855544

Book preview

seasoned.

ROLL IT UP

Use tortillas, pasta, and crêpes to roll up savory meat, seafood, and cheese, and bake in the oven for perfect weeknight meals

Chicken Enchiladas

ACTIVE 45 MIN.

TOTAL 1 HOUR, 30 MIN.

SERVES 6 TO 8

Make the enchilada sauce up to three days ahead; the flavors will meld and only get better.

SAUCE

4 Anaheim chiles or 3 large jalapeño peppers

3 poblano peppers

6 plum tomatoes, halved

1 onion, cut into wedges

7 garlic cloves, unpeeled

1 (28-oz.) can tomato sauce

2 cups chicken broth

1 Tbsp. ground chipotle chile pepper

1 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1 ½ tsp. kosher salt, divided

ENCHILADAS

1 (8-oz.) block Monterey Jack cheese

12 (6-inch) corn tortillas

4 cups shredded deli-roasted chicken

½ (8-oz.) block sharp Cheddar cheese, shredded

2 avocados, chopped

½ cup torn cilantro leaves

2 Tbsp. fresh lime juice

1. Prepare Sauce: Preheat broiler with oven rack 5 inches from heat. Broil first 5 ingredients on a foil-lined baking sheet 6 minutes or until peppers blister and char. Remove from oven; let stand 10 minutes or until cool enough to handle. Peel and seed peppers; peel garlic. Reduce oven temperature to 375°F.

2. Bring tomato sauce, next 5 ingredients, broiled vegetables, and 1 teaspoon salt to a boil in a large saucepan over high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, 35 minutes. Remove from heat; cool 10 minutes. Process with a handheld blender or in batches in a food processor or blender until smooth.

3. Prepare Enchiladas: Shred 2 ounces Monterey Jack cheese to yield ½ cup. Cut remaining Monterey Jack cheese into 12 (4- x ½-inch) sticks.

4. Spread 1 cup enchilada sauce in a 13- x 9-inch baking dish coated lightly with cooking spray. Spread a thin layer of sauce on 1 tortilla. Place ⅓ cup chicken and 1 Monterey Jack cheese stick on edge of tortilla; roll up tortilla. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken, and cheese sticks. Pour 2 ½ cups sauce over tortillas. Chill remaining sauce for another use. Bake enchiladas at 375°F for 30 minutes.

5. Top enchiladas with shredded Cheddar and shredded Monterey Jack cheese; bake 5 more minutes or until cheese is melted. Remove from oven; let stand 10 minutes.

6. Meanwhile, combine avocado, next 2 ingredients, and remaining ½ teaspoon salt; serve with enchiladas.

Cheese Enchiladas with Chili Gravy

ACTIVE 15 MIN.

TOTAL 35 MIN.

SERVES 4

3 Tbsp. canola oil

3 Tbsp. all-purpose flour

3 Tbsp. chili powder

5 tsp. double-concentrated tomato paste

1 tsp. ground cumin

¾ tsp. garlic powder

½ tsp. kosher salt

2 ¼ cups lower-sodium chicken broth

13 (5 ½-inch) corn tortillas

1 (16-oz.) block Colby Jack cheese, shredded (about 4 cups), divided

½ cup thinly sliced red onion

⅓ cup crema or sour cream

1. Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Whisk in flour, and cook, whisking constantly, until light brown, about 2 minutes. Whisk in chili powder, tomato paste, cumin, garlic powder, and salt. Cook, whisking constantly, until fragrant, about 30 seconds. Gradually whisk in broth until smooth. Bring to a boil, stirring often, until sauce is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat, and let cool 5 minutes.

2. Spread ½ cup sauce in bottom of a 13- x 9-inch baking dish.

3. Dip each tortilla in sauce, letting excess drip off. Place ¼ cup shredded cheese in center of each dipped tortilla, and roll up. Place seam side down in baking dish. Drizzle with remaining sauce. Sprinkle top with remaining ¾ cup shredded cheese.

4. Bake until sauce begins to bubble and cheese melts, about 12 to 15 minutes. Top with onion, and drizzle with crema.

Green Chile-Chicken Enchiladas

ACTIVE 25 MIN.

TOTAL 2 HOURS, 45 MIN., INCLUDING SALSA

SERVES 6 TO 8

Fast Flourish: Char one side of the tortillas directly over gas flames a few seconds using tongs.

1 cup diced sweet onion

3 garlic cloves, minced

1 Tbsp. canola oil

2 cups chopped fresh baby