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Ingredients: Oil 12 flour tortillas Filling 2 shredded chicken breast 1 cup cooked potatoes 1/2 chopped white onion 3 garlic cloves 1 1/2 cups mixed veggies 1 tbsp butter 1/2 tbs ground cumin 1/2 tbs chicken bouillon 1 tsp black pepper Creamy sauce: 1 tbs butter 3 cups shredded medium cheddar cheese 2 cups heavy whipping cream 1 cup warm water 1 can hatch chiles 1/2 tbs chicken bouillon *can of cream of chicken also taste great in this combo Topping: 1 cup mozzarella cheese 1/2 cup Mexican cheese blend Instructions: Preheat your oven to 380°F (193°C). Dissolve chicken bouillon in 1 cup of warm water. This will be used for both the filling and the sauce. Heat a pan over medium heat and add a drizzle of cooking oil and half the portion of butter to prevent burning. Add finely chopped onions and garlic to the pan and sauté for about 2-3 minutes until softened. Add shredded chicken to the pan and mix well with the onions and garlic. Add cumin, black pepper, and a portion of the chicken bouillon mixture. Stir well to combine. Add mixed vegetables and precooked potatoes. Continue to cook on medium-low heat for about 3 minutes. In a separate pan, melt the remaining butter over medium heat. Add the remaining chicken bouillon mixture to the melted butter and bring it to a light boil. Add heavy whipping cream (or your alternative dairy option) and stir well. Once the mixture is warm and starting to boil, add freshly grated cheese and stir gently until the cheese has melted and the sauce is smooth. Keep the heat low to ensure a smooth consistency. Add roasted chilies to the sauce and mix well. Cook for an additional 2-3 minutes until slightly thickened. Place a tortilla flat on a surface and add your desired amount of filling in the center. Fold the sides of the tortilla inwards and roll it tightly to form a burrito. Place the burrito seam-side down in a baking tray. Repeat with remaining tortillas and filling. Pour the creamy sauce generously over the assembled burritos in the baking tray. Sprinkle the top with cheddar, mozzarella, and Mexican cheese blend. Place the tray in the preheated oven and bake for 15-20 minutes or until the cheese on top is melted and bubbly. Carefully remove from the oven. Serve hot, making sure to scoop up extra sauce from the bottom of the tray. Enjoy with optional sides like Mexican rice or a simple salad. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious smothered burritos with creamy white sauce!

Ingredients: Oil Sour cream or crema fresca 3 avocados + enough water to blend Iceberg lettuce Corn tortillas or corn chips like Doritos to cut time Pato hot sauce Black olives 1 to 2 pounds of ground beef 1 tsp black pepper 1 1/2 tsp ground cumin 1/2 tbsp onion powder 1/2 tbsp garlic powder 1/2 tbsp tomato chicken bouillon Pork beans (frijoles puercos): 30 oz can of beans 8 oz of pork chorizo 7 pieces of bacon 7 pieces of deli ham 3 pickled jalapeños + 3 tbsp juice 2 chipotles 2 cups of cheese Pico de gallo: 2 tomatoes 1/2 onion Small bunch cilantro Half Serrano pepper Lime and salt to taste Instructions: Cook the chorizo in a pan over medium heat for about 4 minutes. Add chopped ham and precooked bacon. If using uncooked bacon, cook it first. Blend the canned beans (rinsed) with fresh water until smooth. Add the blended beans to the pan. Mix in chopped pickled jalapeños and a bit of the pickle juice. Optionally, add chipotle. Add your choice of cheese (about 1.5 to 2 cups) and mix until melted and smooth. Set aside. Mix chopped tomatoes, cilantro, onion, serrano pepper, lime juice, and salt. Set aside. In the same pan used to warm tortillas, cook the ground beef. Season with ground cumin, garlic powder, tomato chicken bouillon, black pepper, and onion powder. Mix until fully cooked and set aside. In a pan over medium heat, warm each corn tortilla for 30-40 seconds on each side. Preheat the oven to 400°F (200°C). Layer the bottom of a baking dish with warmed tortillas. Spread a layer of the frijoles puercos (pork and beans mixture). Add a layer of ground beef. Add another layer of tortillas. Place in the oven and bake for 10-15 minutes. Take the casserole out of the oven and add your choice of hot sauce (pato sauce, homemade salsa, or store-bought salsa). Layer it with sour cream or crema fresca mixture. Add sliced avocado and shredded lettuce. Sprinkle more cheese and top with pico de gallo. Optionally, add black olives. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious 7 layer dip ground beef casserole!

Ingredients: Oil 1 to 2 pounds of ground beef 1 can of tomato green chili (hatch) 3 tbsp taco season of choice 1 1/2 tbsp Knorr chicken bouillon (adjust to taste) 12 corn tortillas 2 cups Mexican red rice 3 cups Mexican cheese blend 1 small can of black beans (15oz) Half finely chopped iceberg lettuce 16oz Mexican sour cream Pico de gallo Hot sauce Pico de gallo: 1 large tomato 1/4 onion Half a jalapeño Small bunch cilantro Lemon juice and salt to taste Instructions: Heat a pan over medium heat and add enough oil to fry the tortillas. Fry each tortilla in the hot oil for about 5 seconds on each side. Repeat for all tortillas. In the same pan used for the tortillas, add the ground beef and cook. Add 3 tablespoons of taco seasoning and 1.5 tablespoons of Nora chicken bouillon. Fully cook the ground beef, then add the can of diced tomatoes and green chilies. Continue cooking for about 4 minutes to combine the flavors. Preheat your oven to 400°F (200°C). In a casserole dish, start with a layer of fried corn tortillas, overlapping them slightly. Add a layer of Mexican rice. Add the cooked ground beef mixture, including any remaining juices. Sprinkle a layer of black beans. Optionally, add a layer of cheese for a cheesy pull. Add another layer of fried corn tortillas on top. Place the casserole in the preheated oven and bake for 10 to 15 minutes. Once out of the oven, spread a layer of Mexican sour cream (crema fresca) over the casserole. Add a layer of shredded iceberg lettuce. Sprinkle a layer of cheese blend. Top with pico de gallo. Drizzle your favorite hot sauce on top. Cut into portions and serve. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious ground beef taco casserole!

Ingredients: Oil Refried beans Corn tortillas Cheese of choice Salsa of choice 1 sliced onion Lettuce Canned jalapeños Refried beans recipe Instructions: Heat oil in a pan. Add the corn tortillas, cooking each side for about 5 seconds. Fold the tortillas and let the excess oil drip off. This makes it easier to fill the tacos. Place two scoops of refried beans inside each tortilla. Add shredded cheese on top of the beans—spoon salsa on one side and down the middle of the tortilla. Optionally, use wax patty papers to keep the tacos together and prevent them from falling apart. Place the filled tortillas in a baking dish. Add thinly sliced onions on the side of the baking dish. This will help produce steam and add flavor. Pour the juice from the can of pickled jalapenos over the onions. If you prefer less spice, you can use water instead. Optionally, pour some pickle juice over the onions for additional flavor. Cover the baking dish with foil to produce steam. Preheat the oven to 380°F (about 193°C). Place two cups of water in another baking dish and place it at the bottom of the oven rack. Bake the casserole for 25 to 30 minutes. Once baked, remove the casserole from the oven. Serve the tacos hot with your choice of sides, such as shredded lettuce. Tips: - Ensure the tortillas have a crispy coating when frying them to help them hold together better during baking. - The wax papers can be very helpful to keep the tacos intact if the tortillas are prone to falling apart. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious tacos al vapor casserole!

Ingredients: 1 pre-shredded rotisserie chicken 2 tbsp tomato sauce 1 tbsp taco seasoning (kinder’s is amazing!!) 12 corn tortillas 2-3 cups of Mexican rice 3-4 cups of Mexican cheese blend 2 cups of pinto beans Desired amount of Mexican sour cream Toppings: Iceberg Lettuce Mexican cheese blend Pico de Gallo Hot sauce Instructions: In a bowl, mix the pre-shredded chicken with 3 tablespoons of tomato sauce and 2 tablespoons of taco seasoning. Set aside. ​​Heat oil in a pan. Fry each corn tortilla for about 10 seconds on each side. This enhances the flavor and prevents them from falling apart. Once fried, place them on a paper towel to drain excess oil. Preheat your oven to 380°F (190°C). In a baking dish, place a layer of fried corn tortillas at the bottom. Add a layer of Mexican rice over the tortillas. Add the seasoned chicken mixture. Add a layer of pinto beans (or your preferred beans). Optional: add a layer of cheese. Place another layer of fried tortillas on top. If you have extra tortillas, place them over the top layer. Cover the dish with foil to prevent the tortillas from burning. Bake in the preheated oven for 20-25 minutes. For the last 5 minutes of baking, remove the foil to allow the top layer of tortillas to get crispy. After baking, top the casserole with a layer of sour cream. Add finely chopped lettuce, cheese, pico de gallo, and your favorite hot sauce. Tips: - Frying the tortillas is optional but recommended for better flavor and texture. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chicken taco casserole!

Ingredients: 1 tbsp olive oil 2-3 zucchinis 2-3 cups of cooked rice 1 bag of frozen corn 3 ripe tomatoes 1/4 onion 2 garlic cloves 2-3 tbsp chicken bouillon 1 tbsp Mexican oregano 2 cups Mexican cheese blend 1/2 cup panko crumbs + 3 tbsp butter Instructions: Blend the water, tomatoes (or canned tomatoes), garlic, onion, chicken bouillon, and Mexican oregano until smooth. Preheat your oven to 380°F (190°C). Grease the bottom of your baking tray with some olive oil. Spread the rice evenly at the bottom of the tray. Add the sliced zucchini and corn on top of the rice. Pour the blended sauce over the vegetables and rice. Sprinkle your favorite cheese blend over the top. Melt 2-3 tablespoons of butter and mix it with the panko crumbs. Sprinkle the panko crumb mixture over the cheese. Cover the casserole with foil or parchment paper. Bake in the preheated oven for 35-40 minutes. In the last 5-10 minutes of baking, remove the foil to allow the panko crumbs to get crispy and the cheese to melt. Once baked, remove it from the oven and let it cool slightly before serving. Tips: - If you cut your zucchini’s into larger bites, cover completely with foil and remove last 5 mins. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious zucchini casserole!

Ingredients: Oil 18-21 corn tortillas 2-3 cups of shredded chicken 4 roasted poblano peppers 3 cups of corn 3 cups of cheese The desired amount of crema Oaxaqueña or sour cream The desired amount of cotija cheese 1 1/2 cups of water 10-12 tomatillos Small bunch of cilantro 3 garlic cloves 1/4 of a white onion 1 tbsp chicken bouillon Instructions: Roast the Poblano peppers until charred. Place them into a container to sweat for about 10 minutes. Remove the skin, stem, and seeds. Slice the peppers into thin strips. In a blender, add 1.5 cups of water or fresh chicken broth. Add a small bunch of cilantro, 3 garlic cloves, 1/4 of a white onion, 10 to 12 tomatillos, and 1 teaspoon of chicken bouillon (skip the bouillon if using chicken broth). Blend until smooth. Heat a small amount of oil in a pan. Fry each corn tortilla for about 5 to 6 seconds on each side. Set them aside. Preheat your oven to 375°F (190°C). Add some sauce to the bottom of your casserole dish. Place a layer of fried tortillas over the sauce, slightly overlapping them. Add more sauce over the tortillas. Layer shredded chicken over the tortillas. Add your desired amount of corn. Add the sliced roasted Poblano peppers. Drizzle Crema Oaxaqueña over the layers. Sprinkle a small amount of your favorite melty cheese. Drizzle a bit more sauce over the top. Add another layer of fried tortillas. Repeat the process of adding sauce, shredded chicken, corn, Poblano peppers, crema Oaxaqueña, and melty cheese. Place the final layer of corn tortillas on top. Drizzle more sauce over the top layer. Sprinkle a little more melty cheese and corn. Decorate with the remaining roasted Poblano peppers. Sprinkle cotija Mexican cheese on top. Cover the casserole with foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for 5 to 8 minutes until everything melts and is toasty on top. Let the casserole cool for a few minutes before serving. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Pastel Azteca!

Ingredients: 8 to 10 flour tortillas 16 oz of chorizo 10 eggs 2 large potatoes 1/4 of a cup of heavy whipping cream (half & half or crema fresca will work great!) 1 tbsp baking powder (not baking soda) 1 tsp black pepper 1 tsp salt 2 to 3 tbsp butter Water to boil potatoes Instructions: Peel and chop the potatoes into small cubes. Boil the potatoes in a pot for 6-8 minutes until tender—strain and set aside. Cook the chorizo in a pan for about 6 minutes until fully cooked. Set aside. Crack the eggs into a bowl. Add the heavy whipping cream, salt, pepper, and baking soda to the eggs. Beat the mixture well until combined. Preheat your oven to 380°F (190°C). Spray the bottom of a baking dish with non-stick spray. Tear or chop the flour tortillas into smaller pieces. Layer the ingredients in the baking dish as follows: a sprinkle of flour tortillas to cover the bottom. A layer of cooked chorizo. A layer of egg mixture. Another layer of flour tortillas. A layer of boiled potatoes (save about a cup for the top layer). Add a few cubes of butter. Another layer of the egg mixture. Another layer of flour tortillas. Sprinkle the remaining potatoes on top. Finish with a layer of melted cheese. Place the casserole in the preheated oven and bake for 25-30 minutes. While the casserole is baking, place the salsa ingredients (Roma tomatoes, jalapeño, onion, and garlic) on a baking sheet. Spray a little oil over them. Roast in the oven or switch to broil. Stay close and watch until they get a nice roast. Blend the roasted ingredients with a small bunch of cilantro and salt to taste. Pulse the blender 3-4 times to achieve a not too smooth, not too chunky consistency. Once the casserole is done, let it cool slightly. Cut into slices and serve with the freshly made salsa. Tips: - You can also tell if your eggs are fully cooked when you see your casserole puff up at the top. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious easy breakfast burrito casserole!

Ingredients: 1 box puff pastry 13.5oz sausage (see other suggestions below) 1 broccoli crown 1 cauliflower 1 can of cream of chicken 12 slices of cheddar cheese or 1 1/2 cups of cheese of choice 1 tbsp of old bay seasoning Instructions: Chop the broccoli and cauliflower into smaller pieces, removing any bruised parts. Bring a pot of water to boil and steam the chopped vegetables for about 5-6 minutes until they're soft but not mushy. Take the puff pastry sheets out of the freezer 30-45 minutes prior to rolling them out. For a smoother dough, you can also defrost it in the refrigerator overnight. Lightly flour your work surface and roll out the first sheet of puff pastry to fit your baking dish, allowing it to come up the sides. Roll out the second sheet to the size of the top of your casserole dish and set it aside. Slice your sausage thinly or prepare your choice of protein. In a bowl, mix the can of cream of chicken soup with Olbe's Seasoning (or your chosen seasoning mix). Add in the steamed vegetables and the protein. If desired, mix in some grated Parmesan cheese. Place a layer of cheese slices or shredded cheese at the bottom of your baking dish. Pour in the vegetable and protein mixture on top of the cheese. Add another layer of cheese on top of the filling. Place the second puff pastry sheet over the top of the casserole. Seal the edges of the puff pastry by pressing firmly to prevent separation during baking. Poke a few small holes in the top layer to allow steam to escape. Preheat your oven to 400°F (200°C) for at least 30 minutes. Bake the casserole in the preheated oven for 20 to 25 minutes. Check after 20 minutes; if the top is nicely browned and crispy, cover it with foil or parchment paper to prevent burning and continue baking for the remaining time. Allow the casserole to set for at least 10 minutes before serving to avoid burning and to let the filling firm up. Serve the casserole with a side salad for a complete meal. Tips: - Do not defrost puff pastry in the microwave as it will ruin the texture. - If you want a twist, consider adding shrimp to the filling. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious broccoli cheddar casserole!

Ingredients: Oil for frying 10 flour tortillas 1 tbsp butter 1 tbsp Ap flour 1 1/2 cup of chicken broth 16 oz sour cream or crema fresca 4 cups of melty cheese (1 cup is used for sauce) 1 medium onion 3 cups of shredded chicken 4 roasted poblano peppers (1 pepper to top casserole) Instructions: Slice the tortillas into strips. Heat oil in a pan on medium heat. Fry the tortilla strips until crispy (about 30 seconds). Set aside. Place a pan on medium heat and add butter. Once the butter melts, add the flour and combine quickly, cooking for 15-20 seconds. Add the chicken broth and mix until the roux has dissolved. Add sour cream (or crema fresca) and mix until well combined. Add the melted cheese and continue mixing until the cheese is melted. Turn off the burner, but keep mixing until all ingredients are combined. Add sautéed onions, shredded rotisserie chicken, and roasted and chopped poblano peppers to the sauce mixture. Combine well. Preheat your oven to 380°F (190°C). In a baking dish, place a layer of the fried tortilla strips at the bottom, making sure to cover any holes. Add a layer of the chicken mixture over the tortilla strips. Sprinkle a layer of cheese over the chicken mixture. Add another layer of tortilla strips, followed by more chicken mixture. Finish with a final layer of crumbled tortilla strips and sprinkle with cheese. Garnish with the remaining roasted pepper. Cover the baking dish with foil and bake at 380°F (190°C) for 20 minutes. Remove the foil and bake for another 4-5 minutes, or until the top is golden and the cheese is bubbling. Let the casserole cool slightly before serving. Optional: Serve with hot sauce for an added kick. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chimichangas casserole!

Ingredients: Birria https://youtu.be/_8oQCk4jmfc or https://youtu.be/tc_XH70lBs4 Chicken Birria: https://youtu.be/Z9n8NffJMfQ 3 to 4 cups of Oaxaca or choice of melty cheese 15 to 18 tostadas One onion Bunch of cilantro Lime Instructions: Preheat your oven to 380°F (190°C). Shred your birria meat into a separate dish. Make sure to remove any bay leaves. Break tostadas in half and place them at the bottom of your baking dish. Fill any empty spaces with pieces of tostada. Add a layer of shredded birria meat over the tostadas. Pour a small amount of the birria broth over the meat. Sprinkle a layer of melted queso Oaxaca or mozzarella cheese. Add chopped onions and cilantro (if using). If you are using carrots or potatoes, add a layer over the cheese and onions. Continue layering with more tostadas, meat, broth, cheese, onions, and cilantro as desired. For the top layer, drizzle a small amount of birria broth to moisten, but not soak the casserole. Add a few pieces of birria on top for presentation. Finish with a sprinkle of onions and cilantro. Cover the baking dish with foil (non-stick foil is preferred to prevent the cheese from sticking). Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly. If you want a crunchier casserole, avoid adding extra broth. For a brunch presentation, place broth at the bottom of the plate and top with a piece of casserole. Squeeze some lime juice over your serving. Drizzle with birria chili oil if available. You can freeze the casserole and thaw it out for later use. Make sure everything cools before freezing, and add a bit of broth to your Zip-Log bag. Pour the broth over the casserole before baking. Tip: - Taste best with freshly made tostadas, and stay crispier longer. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious birria taco casserole!

Ingredients: 1 box of pastry puff sheets 1 dozen eggs 8 oz of cooked bacon 10 pieces of cooked bacon 1 tbsp baking powder 1/2 cup of heavy whipping cream or half and half 6 deli cheddar cheese slices 1 cup of chihuahua cheese or mozzarella 1 large pre-cooked potato Instructions: Preheat your oven to 400°F (200°C). In a large bowl, combine ½ cup of heavy whipping cream with 1 teaspoon of baking powder. Add in the dozen eggs and whisk until fully combined. Stir in the fully-cooked chorizo and bacon mixture. Add the chopped green onion, diced potato, and 1 cup of shredded cheese. Mix everything until well combined. Dust your counter with a little bit of flour. Roll out both sheets of puff pastry to fit your baking dish. The pastry should come all the way up to the sides of the dish. Line the bottom of the baking dish with the pieces of deli cheese. Pour the egg mixture over the cheese and smooth it out evenly. Lay the second sheet of puff pastry over the top. Pinch the edges of the pastry sheets together and fold them in to seal. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is set. Let the casserole cool slightly before serving. Tips: - Chorizo may disappear into the fat foam during cooking. If this happens, you can add a few extra pieces of bacon to compensate. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious breakfast bacon, egg, and cheese casserole!