Freezer Burritos with Spanish Rice, "Refried Beans", & Chicken

Freezer Burritos with Spanish Rice, "Refried Beans", & Chicken
Burritos del congelador con arroz espanola, frijoles refritos y pollo

Here is the link to the recipe I used.  I just added some chicken breast to round things out!

http://www.mamamiss.com/2012/05/11/freezer-burritos/ 

(PS I used 1 part chili powder, 2 parts ground coriander because I ACTUALLY ran out of cumin!)

If you're interested in the differences between the two or making them homemade, here are some awesome flavor boosters used in Latin cooking:  Recaito y Sofrito.

http://myhalalkitchen.com/puerto-rican-rice-doesnt-always-need-goya/

(I used sofrito I found at the grocery store.)

Chicken Cordon Bleu Casserole

http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup (see recipe below)
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

http://pinchofyum.com/homemade-cream-of-chicken-soup

Homemade Cream of Chicken Soup

Author: Pinch of Yum

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

• 2½ cups chicken broth (I used homemade stock)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Chicken Caliente Casserole

Chicken Caliente Casserole

Recipe courtesy of Linda Coleman from Food Network

This is a great way to use up left over rice or vegetables you need to use - most veggies work great!

Ingredients:

Butter or non-stick cooking spray, for greasing casserole dish

2 1/2 cups large-diced cooked chicken (I usually substitute 1-2 cans of black beans for the chicken, or sometimes half chicken, half beans)

3 cups cooked rice (1 cup uncooked rice makes about 3 cups cooked rice)

1 cup sliced celery

1 cup sliced green bell pepper

1 cup sliced onion

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons freshly squeezed lemon juice

1 tablespoon chili powder

2 teaspoons fine salt

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (I omit this as my children aren't fans of hot sauce - my husband adds his own anway!)

3 tomatoes, cut into wedges (can substitute a can of diced tomates)

1 1/2 cup corn chips, crushed

(I usually add 1 c shredded cheddar or colby jack cheese for the last 5 minutes of baking)

Directions:

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish (13” by 9” works great).

In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately.