Chicken Bowls

Serves 4

2 eggs
2T Mayo
1T of desired mustard
1t each of garlic, black pepper, parsley, cayenne (if desired)
1-2c panko bread crumbs
8 fresh boneless, skinless chicken tenders
4-6 servings of prepared mashed potatoes, depends on appetites
1 15oz can of corn
1 packet of desired gravy that makes 2c, we use country

Mix together eggs, mayo, mustard and seasonings.

Pour panko crumbs into a shallow dish, like a pie plate.

Dredge chicken strips through the wet stuff.

Then through the panko crumbs.

Place on baking sheet or in air fryer basket.

Then layer the remaining ingredients into bowls, as individual servings.

Happy eating! Happy making!


Stacked Enchiladas

Here are some step by step pictures of how to make the stacked enchiladas. Scroll to the bottom for recipes.

A thin layer of sauce in the pan to start.
Tortillas, meat, sauce, cheese.
Repeat until last layer is tortillas.
Top layer of cheese.
Broil for a few minutes to brown and crisp.
All the layers.
Served with black beans, queso fresco, lettuce, tomato, sour cream and avocado.

Stacked Enchiladas

I love this meal. It was my way of using corn tortillas for enchiladas without having to roll them. When we lived in Colorado we called this enchilada layers. We when moved to New Mexico, I learned that this is actually a thing and they are called “stacked enchiladas”.

Serves 4 – 6

1 pound of ground beef or turkey
1 small onion, diced
1 recipe or packet of your favorite enchilada sauce. I use red.
12 corn tortillas
2c of shredded cheese, any kind that melts

Brown the beef with the onion. Drain.
Prepare your sauce and warm it up.
In a deep round baking dish assemble the enchiladas.
Coat the bottom of the pan with a layer of sauce. This helps it not stick so much. Layer 3 tortillas in the bottom. Layer of meat, about 1/3 of the mixture. Layer of sauce, just enough to cover. Layer of cheese, about 1/4 of the cheese. Keep doing this until the top layer is the last 3 tortillas. Cover in as much of the remaining sauce as will fit in the pan, top with remaining cheese.

Bake at 375F for 20 minutes.
Broil to crisp top if desired.

Serve with black beans, queso fresco, lettuce, tomatoes and sour cream.