what happened to your chicken and corn enchilada bake recipe? I bought ingredients and now can’t find the recipe in the link you sent me through messenger. Please help
Ingredients:
1 medium red onion – chopped
1 medium red capsicum/bell pepper – washed, deseeded and sliced
1 medium yellow capsicum/bell pepper – washed, deseeded and sliced
1 lb chicken thigh fillets – skinless and boneless, cubed or sliced
10 oz canned corn kernels – washed and drained
1 tablespoon vegetable stock powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon sweet paprika
1 pinch Salt to season – (only if needed to your tastes)
14 oz can condensed tomato soup or enchilada sauce
2 cups grated light/low fat Mozzarella cheese – divided
5 regular sized flour tortillas – cut in half to make 10 pieces
1 stem shallot/green onion – finely chopped
1 handful fresh cilantro/coriander chopped, optional
Instructions
Layers:
Preheat oven to 200C°C | 390°F.
Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until
onion becomes transparent. Add the chicken and fry until browned.
Pour the tomato soup/sauce over the chicken, reduce heat, cover pan
and allow to simmer until chicken begins to soften (about 20
minutes). Add corn, stock powder, cumin, garlic and paprika, and stir
through mixture.
Once chicken is cooked, begin to layer your enchilada bake!
Layers:
Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x
19cm (12′′ x 7.5′′) oven proof baking/casserole dish. Sprinkle 1/3 of
the grated cheese over the chicken. Place 5 halves of the tortillas over
the cheese, overlapping them to cover as much of the cheese as
possible. Repeat layer with chicken/sauce, cheese, and tortillas; with
the final layer of chicken/sauce topped with remaining cheese.
Change oven settings to grill/broil on medium heat and place dish into
the oven. Bake until cheese has melted and browned!
Allow to cool slightly before serving. Serve with shallots/green onions,
cilantro/coriander and a dollop of sour cream.
Notes
Once the bake has cooled serve quickly to prevent soggy tortillas.
When reheating left overs I prefer to use the oven for crispy results and even temperature throughout the serving (no cold middle).
We have made many of your wonderful recipes and have enjoyed every one. So easy to follow and fun ,of course, with a bottle of wine
Thank you SO much. Please don’t stop sharing
I was wondering if some links are deliberately disabled, or if there’s some kind of mistake? I was on your “Best Fluffy Pancakes” page (wonderful-sounding recipe, by the way! I’m going to try it tomorrow with blueberries), and tried to look at some of the linked pages, but they came up password-protected. “pancake Tuesday recipes” and “eggs benedict” were two of the links that I tried and yielded the sign-in page. When I copied the link for the “pancake Tuesday recipes” page instead of clicking on it, I got the following URL: https://cafedelitescom.bigscoots-staging.com/best-pancake-recipes-shrove-tuesday/
I just thought I’d let you know in case you meant for the links to be working links.
Hi Kathie, Yes, drain it lightly but don’t squeeze it completely dry! You want to keep just enough of that moisture so the cake stays super soft and not soggy. Xx
I’m so looking to trying your recipe for Sticky Oven BBQ ribs!! One question, though…In th instructions, you explain why it’s better to cook them low and slow and say to have the oven at 275 F.
However, when I went to print the recipe, I noticed that the temperature was 350 F.
So…which one is the best to use?
Thank you!
Heather
Hi Heather! Great catch. If you’re not in a rush, you can definitely bake them at 275°F for that super tender texture. But honestly, I normally just go with 350°F because it’s so much faster and gets dinner on the table in about two hours. Since they bake tightly wrapped in foil, the trapped steam keeps them plenty soft and juicy even at the higher heat. So it really just depends on how much time you have today! Hope you enjoy them! Xx
what happened to your chicken and corn enchilada bake recipe? I bought ingredients and now can’t find the recipe in the link you sent me through messenger. Please help
Hi Kathleen, I am so sorry, I am doing an update to the recipes. I have personally sent you a copy via email. Enjoy! Xx
Ingredients:
1 medium red onion – chopped
1 medium red capsicum/bell pepper – washed, deseeded and sliced
1 medium yellow capsicum/bell pepper – washed, deseeded and sliced
1 lb chicken thigh fillets – skinless and boneless, cubed or sliced
10 oz canned corn kernels – washed and drained
1 tablespoon vegetable stock powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon sweet paprika
1 pinch Salt to season – (only if needed to your tastes)
14 oz can condensed tomato soup or enchilada sauce
2 cups grated light/low fat Mozzarella cheese – divided
5 regular sized flour tortillas – cut in half to make 10 pieces
1 stem shallot/green onion – finely chopped
1 handful fresh cilantro/coriander chopped, optional
Instructions
Layers:
Preheat oven to 200C°C | 390°F.
Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until
onion becomes transparent. Add the chicken and fry until browned.
Pour the tomato soup/sauce over the chicken, reduce heat, cover pan
and allow to simmer until chicken begins to soften (about 20
minutes). Add corn, stock powder, cumin, garlic and paprika, and stir
through mixture.
Once chicken is cooked, begin to layer your enchilada bake!
Layers:
Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x
19cm (12′′ x 7.5′′) oven proof baking/casserole dish. Sprinkle 1/3 of
the grated cheese over the chicken. Place 5 halves of the tortillas over
the cheese, overlapping them to cover as much of the cheese as
possible. Repeat layer with chicken/sauce, cheese, and tortillas; with
the final layer of chicken/sauce topped with remaining cheese.
Change oven settings to grill/broil on medium heat and place dish into
the oven. Bake until cheese has melted and browned!
Allow to cool slightly before serving. Serve with shallots/green onions,
cilantro/coriander and a dollop of sour cream.
Notes
Once the bake has cooled serve quickly to prevent soggy tortillas.
When reheating left overs I prefer to use the oven for crispy results and even temperature throughout the serving (no cold middle).
I would love to try your lasagna recipe but I prefer not eating meat. Can I do this meatless or even use ground turkey?
Hi Susan, yes ground turkey would work well. Xx
trying to subscribe to your emails. when i put my information in the subscribe button does not work.
Hi Nancy, I have you all subscribed already, start looking out for my new recipes soon! Xx
I don’t understand why my recipes are no longer coming through to my email.
Hi Catherine, I have just checked and can see you are still in my email list, they might be possibly in your junk folder? Hope this helps. Xx
We have made many of your wonderful recipes and have enjoyed every one. So easy to follow and fun ,of course, with a bottle of wine
Thank you SO much. Please don’t stop sharing
I was wondering if some links are deliberately disabled, or if there’s some kind of mistake? I was on your “Best Fluffy Pancakes” page (wonderful-sounding recipe, by the way! I’m going to try it tomorrow with blueberries), and tried to look at some of the linked pages, but they came up password-protected. “pancake Tuesday recipes” and “eggs benedict” were two of the links that I tried and yielded the sign-in page. When I copied the link for the “pancake Tuesday recipes” page instead of clicking on it, I got the following URL: https://cafedelitescom.bigscoots-staging.com/best-pancake-recipes-shrove-tuesday/
I just thought I’d let you know in case you meant for the links to be working links.
Hi Jean, thank you so much for letting me know, I have fixed up the links, they should all work now. Enjoy! Xx
For the carrot cake, do I drain the canned crushed pineapple?
Hi Kathie, Yes, drain it lightly but don’t squeeze it completely dry! You want to keep just enough of that moisture so the cake stays super soft and not soggy. Xx
I’m so looking to trying your recipe for Sticky Oven BBQ ribs!! One question, though…In th instructions, you explain why it’s better to cook them low and slow and say to have the oven at 275 F.
However, when I went to print the recipe, I noticed that the temperature was 350 F.
So…which one is the best to use?
Thank you!
Heather
Hi Heather! Great catch. If you’re not in a rush, you can definitely bake them at 275°F for that super tender texture. But honestly, I normally just go with 350°F because it’s so much faster and gets dinner on the table in about two hours. Since they bake tightly wrapped in foil, the trapped steam keeps them plenty soft and juicy even at the higher heat. So it really just depends on how much time you have today! Hope you enjoy them! Xx
The search feature seems to be broken on your website. I love all your stuff though especially the butter chicken.
Re: Your smashed potatoes.
They sound delightful. BUT…we are only 2 people; do you have a way to scale down this recipe? thank you@