Spice it up

Bold flavors, easy one-dish meals

White Chicken Enchilada Slow-Cooker Casserole Ingredients

• 15 boneless, skinless chicken thighs or breasts

• 1 (26 ounce) can condensed cream of chicken soup

• 2 cloves garlic, chopped (Optional)

• 1 (16 ounce) container sour cream

• 1 (7 ounce) can diced green chile peppers

• 15 flour tortillas

• 3 ½ cups shredded Monterey Jack cheese

• 1 (10 ounce) can sliced black olives (Optional)

• 1 bunch chives for garnish

• black pepper to taste

Directions

1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.

2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

3. Spray the inside of slow cooker lightly with non-stick cooking spray.

4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives. 5. Cook on Low setting for 3 to 4 hours. Top with chives.

Instant Pot® Yardbird Chili with White Beans Ingredients

• 2 tablespoons vegetable oil

• 1 ½ chicken breasts, cut into 1/2-inch cubes

• 1 medium onion, diced

• 4 cloves garlic, crushed

• 1 (28 ounce) can green enchilada sauce

• 2 cups dry great northern beans, sorted and rinsed

• 2 cups chicken broth

• 2 (4 ounce) cans chopped green chiles, undrained

• 1 tablespoon oregano

• 1 teaspoon cumin

Garnish:

1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste ½ cup chopped cilantro, or to taste

Directions

1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more. 2. Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer’s instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

Mexican Corn Bread Casserole Ingredients Meat Base:

• 1 tablespoon olive oil

• 1 small onion, diced

• ½ red bell pepper, chopped

• 1 pound ground beef

• 1 teaspoon minced garlic

• 1 teaspoon chili powder

• ¼ teaspoon cayenne pepper

• salt and ground black pepper to taste

• ½ cup frozen corn

• 1 cup shredded Mexican cheese blend, divided, or more to taste

• 1 cup salsa

Corn Bread Topping:

1 cup cornmeal ¾ teaspoon salt ½ teaspoon baking soda 1 cup milk 2 eggs, beaten

Directions

1. Preheat the oven to 425 degrees F.

2. Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

3. Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.

4. Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.

5. Bake in the preheated oven until browned on top, about 30 minutes.