CHICKEN TORTILLA DUMP DINNER RECIPE | FOOD NETWORK KITCHEN ...
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
Provided by Food Network Kitchen
Categories main-dish
Total Time 55 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
PEANUT BUTTER AND JELLY BLONDIES | KAREN'S KITCHEN STORIES
These peanut butter and jelly blondies take your favorite childhood sandwich and turn it into a sweet chewy treat.
Provided by Karen's Kitchen Stories
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 12
Steps:
- Heat your oven to 350 degrees F and line a 9 inch by 13 inch cake pan with parchment paper and spray with spray oil.
- In a large bowl, whisk together the brown sugars, butter, peanut butter, baking powder, and salt.
- Whisk in the eggs, one at a time. Whisk in the vanilla.
- Fold in the flour and cornstarch until fully combined and scrape the batter into the prepared cake pan.
- Drop the warm peanut butter and jelly by tablespoon in an alternating pattern on top of the batter. Swirl a butter knife through the peanut butter and jelly to create a marble pattern.
- Bake for 25 to 30 minutes. Cool completely in the pan.
Nutrition Facts : Calories 328.01, FatContent 16.18, SaturatedFatContent 7.13, CarbohydrateContent 42.59, FiberContent 1.24, SugarContent 26.40, ProteinContent 5.19, SodiumContent 134.05, CholesterolContent 43.00
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