Cheesy Chicken Enchilada Recipe:
Leftover Turkey Slices
Tortilia Chips12- 16 oz depending on size of dish
Cache Valley Monterey Jack Cheese One to two cups - can mix with pepper jack for spicy dish
Cache Valley Butter
Dice One Green Pepper, dice one White Onions, sliver quarter cup black olives, chop one large tomato
One cup Chopped lettuce, l quarter cup CV sour cream, 12 jalapano's (optional), 1 chopped avocado
Turkey drippings and 1 or 2 cans condensed soup ( cream of chicken or mushroom -choice)
Sautee green pepper and onion in butter til onion is clear.
Warm and mix soup, turkey drippings, green peppers, onions, tomatos, olives until soup is thick
Layer crushed chips on bottom of pan
Cover with soup mix , sprinkle liberally with cheese mix,
Repeat to three or four layers
Cover top with remainder of cheese
Cook uncovered at 350 degrees 20 min or until cheese is super bubbly
Or Microwave until dish is hot throughout and cheese is bubbly
Take out and cover with lettuce, avocado, jalapano, and top with sour cream
It’s time for our first-ever leftover recipe challenge. Share a recipe with us that utilizes traditional Thanksgiving leftovers and of course, Cache Valley Cheese or Butter.
Turkey and Pumpkin Enchiladas
Ingredients
cooking spray
4 cups chopped cooked turkey
1 (15 ounce) can refried beans
1 (29 ounce) can pure pumpkin puree
1/4 cup taco seasoning mix
1 (29 ounce) can tomato sauce
1 chipotle pepper in adobo sauce, or more to taste
2 tablespoons chicken bouillon granules
8 (10 inch) whole wheat tortillas
1 (8 ounce) package Cache Valley shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. Pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules; blend until smooth, about 30 seconds.
Lay a tortilla out onto a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. Fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. Lay the enchilada, seam side down, into the baking dish. Repeat with remaining tortillas and filling. Pour the sauce over the filled tortillas, and sprinkle with Cheddar cheese.
Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
Turkey Dinner Muffins
Ingredients
1-3/4 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1 egg
3/4 cup turkey gravy
1/3 cup Cache Valley Butter, melted
3/4 cup diced cooked turkey
2 tablespoons jellied cranberry sauce
Directions
In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine the egg, gravy and oil; mix well. Stir into dry ingredients just until combined. Fold in the turkey.
Fill greased muffin cups two-thirds full. Top each with 1/2 teaspoon cranberry sauce. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 10 muffins
Turkey Noodle Casserole
2 cups chopped turkey
3 cups cooked pasta - I like whole wheat rotini
1 1/2 cups gravy
1 cup mixed veggies
1 1/2 cups shredded cheddar or pepper jack cheese (cache valley of course!)
Combine all ingredients and dump in a greased or foil lined 9x13 pan and bake at 350 for 15 minutes
Turkey Stuffing Casserole
1 box stove top stuffing (prepared as packaged)
2 C shredded Swiss cheese (Cache Valley of course)
1 8 oz pkg cream cheese
1 can evaporated milk
1 can cream of chicken soup
3-4 C chopped, cooked turkey/chicken
Place turkey/chicken in the bottom of a 3 quart casserole dish.
Mix soup and milk together and pour over the turkey/chicken.
Next layer the cubed the cream cheese and shredded Swiss cheese. Then top with the stuffing, and bake @ 350 degrees for 30-45 minutes until the cheese is bubbly.
oops sorry.... so we have been taking our leftover turkey, some of the amazing cache valley gouda singles, and some of my cranberry salsa grilled in my panini press on some ciabatta rolls brushed with olive oil. mmmmm.... so so easy and super delish!!!
Sissy, thank you for checking. The finalists have not been contacted yet. They will be contacted by end of day tomorrow. So please be sure to check your email. Thank you!
Contest Update: All finalists will be notified by the end of next week. We will announce the finalists and winner publicly December 9. Thank you for everyone's participation!
Congratulations to Cynd Boyer - the winner of our last weekly Cache Valley giveaway. Thank you to all who participated. We will announce our contest finalists December 9.
I replied to the e-mail asking for my mailing address and then recieved an e-mail back saying that it was too late to enter... ?? Were you able to get my mailing address? under G.Petrice Rose.
I sent my address in reply to the e-mail I recieved and recieved a reply from you that stated that you are no longer accepting entries...does this mean you got my address?
Thank you for giving me the opportunity to get creative using Cache Valley products! It was a joy to create a number of recipes using your ingredients! My family is much happier because of it. :-)
Tracey and Mekale, we do require all contest entrants to be a Utah resident. Please email recipes@cachevalleydairy.com if you have additional rules and regulations inquiries. Thank you!
I just submitted my recipe and video for the contest about 10 minutes ago. Did you receive it? I didn't get a message saying it was successfully submitted. Thank you!
I just submitted my recipe for the contest--that's another $10 for the Utah food bank! Thank you Cache Valley! How will I know if my recipe has been received?
I got an e-mail from Cache Valley requesting my mailing address. . .but when I replied I got an automated response saying that no more recipes will be accepted. Is there another e-mail address that I should have sent my mailing address to?
I'm so excited to enter the Third Annual recipe contest this year! I just submitted via recipe contest tab on this Facebook page: "Homemade French Bread Lasagna Casserole", hopefully I'll get to see all the other great recipes, it's sure to be quite the competition :) And just to make sure, did you get my recipe?
Thank you for contacting us, Barbara. We did not recieve it. Can you please try resending it with your mailing address to recipes@cachevalleydairy.com or you can post it directly to our wall. Thank you!
Don't forget to submit your recipe and help out the community while you're at it. This week we’re going to give the Utah Food Bank $10 for every recipe we receive this week (up to $500) for our Signature Recipe Contest. You can submit via email at recipes@cachevalleydairy.com or through our Recipe Contest tab on our Facebook page.
I put the finishing touches on my recipe last night and just submitted my "Pepita Crusted Southwest Style Chicken" with a roasted corn salsa. I am so excited about the contest this year!
Thanks for making delish cheese Cache Valley!
It’s the final week of our recipe contest, and we’ve got a big announcement. We’re going to give the Utah Food Bank $10 for every recipe we receive this week (up to $500). Be sure to submit yours this week to help a great cause, and of course, give yourself a shot at winning $5,000. Enter your dish by emailing recipes@cachevalleydairy.com or by visiting our Recipe Contest Facebook tab.
Congratulations to Deidre Nelson - the winner of our weekly Cache Valley giveaway. But guess what, we're not done! For the last week of the recipe contest we will giveaway another dutch oven. We will announce the winner November 16. Get your recipes in asap!
Krista, Unfortunately it is a weekly drawing and we only enter those recipes submitted each week. However, you are still in the running for our $5,000 and grand prize and have the opportunity to win coupons this week!
Recipe Submission:
Macaroni and Cheese
Ingredients:
½ Lb. macaroni
2 Tbs. butter
2 Tbs. flour
1&1/2 cups whole milk.
1 cup shredded cheese
10 saltine crackers
Cook Macaroni in salted water until al dente.
Place in 9 x 9 glass baking dish.
Béchamel Sauce:
Melt butter in saucepan.
Whisk in flour and cook until golden brown.
Slowly whisk in milk and whisk and cook until sauce thickens.
Whisk in ½ of grated cheese.
Assembly:
Pour béchamel cheese sauce over macaroni.
Top with remaining cheese and crushed crackers.
Bake in 350 degree oven for 20 minutes.
This is what I get when I click on the recipe contest link:
Secure browsing is not supported
This application does not yet support secure browsing (HTTPS). Learn More
Go to Apps Dashboard
When I click Apps Dashboard, Cache Valley is not there.
Help!
Kathy- we are sorry you are experiencing these difficulties. To make life a little easier we are now accepting recipe contest entries via email. Please email your recipe to recipes@cachevalleydairy.com. Thank you!
This is my entry for the recipe contest
Cordon Bleu Rotini
A healthy mac and cheese insipred comfort food with a special ingredient you won't believe when you taste it! You're kids will gobble it up and it'll make you smile!
1 head of cauliflower florets (about 6-8 cups)
1 (13.25 oz.) pkg. Whole Grain Rotini pasta
4 Tablespoons Cache Valley butter
6 oz. chicken breast, cubed uncooked.
1 tsp. (or two cloves) minced garlic
1 cup finely minced sweet onion (about 1 medium)
1/4 cup whole wheat flour
1 (12oz.) Can 2% Lowfat Evaporated Milk
2 Chicken bullion cubes
3/4 teaspoon black pepper
1 1/2 teaspoon coarse sea salt
1/4 tsp. white pepper
1 1/2 cup (6oz. pkg.) Cache Valley Swiss Natural Shreds
6oz. precooked cubed ham
Topping
6 Tablespoons Panko-style bread crumbs
1 Tablespoon Parsley
*Fresh thinly sliced pears
*optional
Preheat oven to 350 degrees for conventional oven or 325 degrees for convection oven.
Boil water. When water is at a rolling boil, add cauliflower florets and pasta. Cook until pasta is al dente and cauliflower is tender. Strain water and separate pasta and cauliflower. Pasta should remain in large pot. Set aside.
Meanwhile, melt butter over medium heat. Add onion, garlic and chicken. Saute until onion is soft and chicken is cooked through. Add flour. Incorporate flour to form a roux. Add evaporated milk, bullion cubes, salt, and peppers. Allow cubes to melt into mixture. Remove from heat and set aside.
In food processor or blender, puree cooked cauliflower and sauce micture until smooth. *If you do not have either item you can use a masher and mash cauliflower into sauce mixture
When sauce and cauliflower are well blended or smooth add mixture and cheese to cooked pasta. Add Ham. Transfer to greased 3 qt (9X13) baking dish. Bake uncovered for 20-30 minutes in preheated oven.
While baking, spray large skillet with cooking spray and heat over medium/high heat. Add breadcrumbs and parsley and roast until browned and crispy. When dish is cooked sprinkle with topping and serve immediately with fresh sliced pears, if desired. YUM! and Healthy! :D
Just submitted my Autumn Inspired Sheppard's Pie. It's got apple roasted pork, caramelized butternut squash, and a heap of cheesy sweet potatoes perched on top.
You already know your recipe could win $5,000 in our Signature Recipe Contest. But, what you may not know is that if you submit a recipe from now through Friday you will be registered to win a Cuisinart Dutch Oven (see picture). Submit your recipe by clicking on the Recipe Contest Tab, emailing it to recipes@cachevalleydairy.com or posting it directly to our Facebook wall. Let's see what you've got.
Silly question but...I change my recipe a little every time I make it and I wondered if I could get a copy of my Enchiladas Americanas or if it's listed on the site somewhere? Have some requests for the recipe and want to give them the winning one with accurate amounts versus the one I throw together to fit my family's likes and wants for the day!
You’ve still got time to fine-tune your favorite family recipe and enter the 3rd Annual Cache Valley Signature Recipe Contest. You could win $5,000. Send your recipe to recipes@cachevalleydairy.com today!
Here is my recipe for the signature contest.
Harvest Apple & Sausage Frittata with Maple Glaze
6 large eggs
½ cup sour cream
½ cup Greek yogurt
¼ cup flour
½ tsp maple flavoring
½ tsp salt
½ tsp fresh ground pepper
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ lb ground sausage
½ cup finely diced onion
½ cup finely diced baking apple
¼ cup finely ground pecans
1 tbls butter
2 thinly sliced baking apples
1 cup sharp cheddar cheese, grated, separated
1 cup pecan pieces
Preheat oven to 375 degrees. In a medium bowl mix eggs, sour cream, yogurt until smooth. Add flour, salt, pepper, flavoring and spices and mix together.
In a fry pan brown sausage until it is brown and crumbly. Remove from pan, set aside. In same fry pan, add diced onions, diced apples and cook until onions are translucent and apples are tender. Add onion, apple, sausage bits and ground pecans into the egg mixture and blend.
In a 10”skillet with oven safe handles melt butter, when the butter is melted and sizzles add the egg mixture to the skillet and bake in the oven for 20 minutes.
Remove from oven and top with half of the cheese. Arrange apple slices on top and sprinkle pecan pieces over the apples. Top with remaining cheese and place back in oven until cheese is melted. Remove from oven and cool slightly before cutting.
Cut into wedges and serve with Maple Glaze.
Maple Glaze
2 cups brown sugar
1 cup water
½ cup corn syrup
1 tbls butter
1tbls molasses
1 tsp maple flavoring
In a small saucepan dissolve sugars in the water and bring to a boil for one minute. Remove from heat and add butter. Stir until melted. Add molasses and maple flavoring and stir. Cool slightly before pouring over frittata.
Top with a Dollop of Brown Sugar Sour Cream.
Sherry Slade Anderson at 12:40am November 30
