If you love easy comfort food with a little personality, these Hot & Crusty Curried Franks are about to become a new favorite. This budget‑friendly recipe takes everyday hot dogs and transforms them into something unexpectedly delicious with a creamy lightly spiced curried ketchup, honey mustard, and sweet pickle and a golden, buttery, toasty finish.
They are quick to make, perfect for busy weeknights, and packed with the kind of nostalgic flavor that feels both familiar and fun. Whether you’re feeding kids, craving something simple, or just want a cheerful twist on a classic, this dish delivers warm, satisfying comfort in every bite.
When I was growing up every Friday night was hotdog night in our house. This was one of our favorite nights of the week. Mom had a special electric griddle/waffle iron (like a panini press) that she would use to do the hotdogs in that made them come out super tasty. The buns would be buttered and grilled first until toasty brown and then she would grill the frankfurters. Sometimes she would split the frankfurters and open them up like a book prior to grilling. Those were always my favorites.
Each hotdog would be wrapped in a paper napkin and be presented to us at the table where we could put our own condiments on them. Chopped raw onion would be available along with some ketchup, mustard and relish. A simple supper and a real favorite supper.
I first discovered this recipe for Hot & Crusty Curried Franks back in the early 2000's when I was working at the Manor in the U.K. I had a German friend and she shared the recipe with me. A simple homemade take on the popular German Curry Wurst. What you have here are Smoky frankfurters, wrapped in buttered bread which has been spread with curry ketchup, pickle and honey mustard, and then oven baked until crisp and golden brown. For me, it was love at first bite!
I have been making these tasty hotdogs ever since. They always go down a real treat and make a delicious, simple, economical and thrifty supper when served along side a hot cup or soup or some potato salad.
This is Hot Dog Night with a tasty European Twist! Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HOT & CRUSTY FRANKS
Simple ingredients put together in the simplest and most delicious way.
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
NOTES ON INGREDIENTS
- Make sure your bread slices are sized large, very fresh and not too thick. This will make it much easier to roll out.
- I used French's Honey Mustard. I really like Honeycup, but that has become very difficult to find where I live. You can use Dijon mustard or German mustard if you are not a fan of Honey Mustard.
- I make my own curried ketchup by whisking together 3 TBS of tomato ketchup and 1 tsp medium strength curry powder. You can of course adjust this as per your own taste.
- I prefer to use sweet pickle relish rather than chopped gherkins.
- You can melt the butter if you find it easier to brush on rather than spread with the butter. The fresher your bread the easier it is to brush the butter on rather than spread.
- I used Schneiders all beef frankfurter/hotdogs.
- I did sprinkle some crispy fried onions on top prior to baking as a garnish. This is entirely optional.
HOW TO MAKE
HOT & CRUSTY CURRIED FRANKS
These really are not very difficult to make and go together very quickly and easily!
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. (I like to line it with some baking parchment._
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter. (Do not skip the rolling step. It is essential. You can melt the butter if you would rather do so than using softened butter.)
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin. (Remember less is more. Don't overdo any of these fillings. I like to use hot dog relish instead of pickled gherkin for it's sweetness.)
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray. (The long edge of the bread is the side which is the longest. Do secure to prevent them from flying apart in the oven.)
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Hot soup, a green salad or some potato salad go very well on the side of these.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips success is insured.
- Read through the recipe several times before beginning to help familiarize yourself with ingredients and equipment needed.
- Assemble everything you need to make this recipe before you begin. This can help to prevent you from leaving anything integral to the recipe out by accident.
- Use the right kind of bread. Thinly sliced white bread is recommended. You will need to remove the crusts.
- Roll the bread with a rolling pin to help to make it pliable and easier to roll up around the frankfurter and fillings.
- Less is more. Don't be tempted to spread the fillings onto the bread too thickly. Doing so will make it more difficult to roll the bread around the frankfurters. You can always serve extra ketchup, mustard or relish for dipping them in after they are baked if you wish.
- Secure them tightly with cocktail sticks while they are baking to help prevent them from flying open in the cooking process. Do remove them before serving.
FREQUENTLY ASKED QUESTIONS
MUST I USE HOT DOGS?
While hotdogs or frankfurters are traditional, feel free to use Bratwurst, Vienna sausages, chipolatas or even vegetarian sausages or frankfurters. Since they are larger, and basically uncooked, they may need to be partially cooked or steamed ahead of time.
CAN THESE BE MADE AHEAD OF TIME?
Certainly you can do everything up to the point of actually baking them ahead of time. Place onto a tray, cover with some cling film and refrigerate until you are ready to cook them.
MUST I USE HONEY MUSTARD?
We like the honey mustard, but feel free to use any kind of mustard you enjoy. Dijon is nice as is German mustard.
CAN I USE ANOTHER KIND OF BREAD?
White bread is traditional. You can use Brioche or Challah, just so long as the slices are not too thick and you trim the crusts off.
CAN THESE BE MADE IN THE AIR FRYER?
Absolutely! Preheat your air fryer to the requisite temperature and air fry for the required amount of time until they are golden brown and crisp.
CAN THESE BE FROZEN?
I do not recommend freezing these. Any leftovers will keep in the refrigerator, wrapped tightly, for up to three days. Reheat in a warm oven.
A FEW MORE
HOT DOG RECIPES TO ENJOY
I know that hotdogs are perhaps not the healthiest of foods to eat, but they do make for an economical option when it comes to getting a simple supper on the table. Here are a few other delicious hot dog recipes which we enjoy!
HOT DOGS AND SAUERKRAUT - A street-cart classic made cozy at home. If you grew up loving a good hot dog night, this recipe is going to hit you right in the memories. Tender all‑beef frankfurters simmer with tangy sauerkraut, a touch of brown sugar, and plenty of black pepper until everything is smoky, juicy, and infused with that unmistakable street‑cart aroma. Pile it all into a toasted soft‑sided bun — the kind we Maritimers adore — with a little raw onion on the bottom and honey mustard on top, and you’ve got pure hot‑dog heaven. It’s simple, fast, and unbelievably satisfying… the kind of meal that reminds you why some classics never fade. If you love hot dogs and you love sauerkraut, this one’s going to be a keeper.
MAC AND CHEESE DOGS - When two childhood favorites join forces. If there was ever a dish that proves comfort food doesn’t need to apologize for itself, it’s these Mac & Cheese Dogs. Think smoky hot dogs tucked into crisp‑toasted buns, then crowned with a creamy, velvety homemade macaroni and cheese that’s so good you’ll be tempted to eat it straight from the pot. A sprinkle of extra cheddar and a handful of crispy fried onions give each bite that irresistible crunch — the kind that makes you close your eyes for a second. It’s playful, nostalgic, and wonderfully over‑the‑top in the best way. Kids adore them, grown‑ups secretly love them, and they turn an ordinary midweek supper into something that feels like a treat.
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Yield: Makes 6 hot dogs
Hot & Crusty Curried Franks
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Deliciously different. Quick and easy to make, these go great with some hot soup, or a salad on the side. For an optional garnish and a bit of crunch why not sprinkle the tops with some crispy fried onions before baking?
Ingredients
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. I like to line it with some baking parchment.
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter.
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin.
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray.
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Notes
You can easily make your own curried ketchup. Simply whisk 3 TBS of tomato ketchup together with 1 tsp medium curry powder (or to taste.)
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If you love an easy sheet pan meal and a really good grilled cheese, this Sheet Pan Garlic Bread Grilled Cheese is the perfect quick supper. It starts with parmesan butter spread bread, gets layered with plenty of melty cheese, and bakes on one tray until crisp, golden, and irresistible.
This simple recipe is ideal for busy nights, cooking for two, or anyone craving a comforting hot sandwich without standing at the stove. Ready in minutes and made with everyday ingredients, it makes for a cozy, satisfying meal you’ll want to make for your family again and again.
These Sheet Pan Grilled Cheese Sandwiches are simple to make and oh-so-tasty. I had seen the recipe online and thought they sounded delicious and very easy to make. They also sounded like something Eileen could help me with. She loves to help out when she can as far as cooking goes, and I am keen to let her! The more hands the merrier!
We used to cook together sometimes when she was growing up. I never minded having my children in the kitchen with me. My own mother really didn't want us in the kitchen with her when she was cooking, but I wanted my own children to be comfortable cooking. As a result all of my children enjoy cooking and are great cooks!
These sandwiches use three kinds of cheese which melt beautifully together. There is no fussing about with flipping the sandwiches. I have even given some instructions for doing them in the air fryer if you are keen to do them that way rather than in the oven.
Amounts given are for two sandwiches, but you can easily multiply those to make more sandwiches. This is a great way to make toasted sandwiches for a whole crowd and have them all finished at the same time!
They are great served on their own simply with some potato chips or a salad on the side, but they are equally as delicious served along side a hot bowl of your favorite soup! You decide!
INGREDIENTS NEEDED
TO MAKE
SHEET PAN GRILLED CHEESE
Ingredients are easily varied to accommodate your own tastes and/or to multiply to feed more than just two people.
- 1/4 cup (57g) butter, at room temperature
- 2 TBS grated Parmesan cheese
- 4 slices of bakery white bread
- 2 slices of American processed cheese
- 1/2 cup (56g) grated strong cheddar cheese
- 2 TBS garlic and herb cheese spread
NOTES ON INGREDIENTS
- I used salted butter as that is all I have in my house. Do make sure it is at room temperature for easier mixing and spreading.
- Grate your own Parmesan cheese if you can. I used the smallest holes on my box grater, not too fine. This way the cheese shows up in the finished sandwich.
- I used some of the white bread that we had got at Pelton's at the weekend.
- I used Kraft Extra Cheddar Processed Cheese slices.
- I used a good quality British Strong White Cheddar. Again, grate it yourself if possible.
- I used Boursin Herb and Garlic Cheese. Make sure it is at room temperature for easier spreading.
HOW TO MAKE
SHEET PAN GRILLED CHEESE
Not hard at all. I have given the option of air frying in the recipe notes as well.
- Preheat your oven to 450*F/230*C/ gas mark 7. Have ready a quarter sheet pan. (9 by 15 inches.) (For a crispy head start, put the sheet pan in the oven to preheat while you are preheating the oven.)
- Mix your butter and parmesan cheese together until smooth. Spread a portion on this on one side of each slice of bread. Place two slices buttered side down on the baking sheet. (I used a spoon to mash the cheese and butter together. If your butter is at room temperature this is much easier.)
- Top each of the slices of bread on the baking sheet with one slice of processed cheese and then half of the grated cheddar. (Be careful not to burn yourself if you have preheated the baking sheet.)
- Spread the garlic and herb cheese onto the unbuttered side of the remaining slices of bread and then place garlic and herb cheese side down (butter side up) on top of the cheese covered slices of bread on the baking sheet. (Spreading the garlic and herb cheese was the most difficult bit. I highly recommend having it at room temperature as well.)
- Bake in the preheated oven for 5 minutes, then flip over and bake for a further 5 to 6 minutes until the sandwich is well toasted and the cheese has melted inside.
- Serve immediately.
HINTS AND TIPS
FOR THE BEST RESULTS
Use these hints and tips for the best sandwiches!
- The thicker the bread, the better. Use thick-cut white bread to ensure a sturdy and crispy sandwich.
- Be generous! Spread the softened butter generously on each slice of bread, reaching all the edges for even browning.
- Make it crispy by placing the baking sheet in the oven as it preheats. Then, carefully build the grilled cheese on the hot tray. This guarantees crispy bread.
- Oven placement is key. Bake on the bottom rack to ensure the bread gets evenly toasted and the cheese melts perfectly.
- Baking sheet size. If you have a large enough baking sheet, place all 4 slices of bread, butter side down, on the tray and divide the cheese between them. Bake until golden and melty, then carefully sandwich them together.
- Take a shortcut. Use pre-sliced cheese for convenience. Layer slices of processed cheese and cheddar if you prefer not to grate the cheese.
- Experiment with add-ins. For extra flavor, customize your sandwiches with add-ins like sliced tomatoes, bacon, caramelized onions, or avocado.
- Make it a meal. Pair your grilled cheese with tomato soup, a fresh salad, or crispy fries for a complete and satisfying meal.
A FEW OTHER
TOASTED SANDWICHES TO ENJOY
We love a toasted sandwich here in The English Kitchen. Here are a few other favorites that we enjoy!
ULTRA TURKEY CLUB SANDWICH - It’s tall, it’s hearty, it’s nostalgic — and best of all, it’s designed to feed two people perfectly. You still get that diner‑style indulgence, just in a portion that feels right for today. With three slices of toasted bread, sliced ripe tomatoes, shaved deli turkey piled generously, crisp streaky bacon for that salty crunch, shredded romaine for freshness, strong cheddar cheese, and plenty of good quality mayonnaise to bring it all together.
BAKED WESTERN SANDWICH - If you love the old‑fashioned charm of a proper Western Sandwich — that perfect mix of eggs, peppers, onions, ham, and melty cheese tucked between hot buttered toast — this baked version is going to win you over instantly. Instead of standing at the stove flipping omelets, everything gets layered into a tiny baking tray and baked until puffed, golden, and full of little pockets of melted aged cheddar. The peppers, onions, and ham soften together in butter, the eggs bake up tender and flavorful, and the whole thing slices neatly into two hearty sandwich fillings. It’s simple, satisfying, and wonderfully nostalgic. No fuss, no muss.
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Yield: two sandwiches
Sheet Pan Grilled Cheese for Two
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Crisp on the outside, with a lovely cheesy filling and coating. This delicious sandwich is a real winner and very easily done! See notes for air fryer instructions.
Ingredients
- 1/4 cup (57g) butter, at room temperature
- 2 TBS grated Parmesan cheese
- 4 slices of bakery white bread
- 2 slices of American processed cheese
- 1/2 cup (56g) grated strong cheddar cheese
- 2 TBS garlic and herb cheese spread
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7. Have ready a quarter sheet pan. (9 by 15 inches.)
- Mix your butter and parmesan cheese together until smooth. Spread a portion on this on one side of each slice of bread. Place two slices buttered side down on the baking sheet.
- Top each of the slices of bread on the baking sheet with one slice of processed cheese and then half of the grated cheddar.
- Spread the garlic and herb cheese onto the unbuttered side of the remaining slices of bread and then place garlic and herb cheese side down (butter side up) on top of the cheese covered slices of bread on the baking sheet.
- Bake in the preheated oven for 5 minutes, then flip over and bake for a further 5 to 6 minutes until the sandwich is well toasted and the cheese has melted inside.
- Serve immediately.
Notes
To air fry this sandwich, preheat your air fryer to 360*F/185*C. Place the sandwich in the air fryer basket. Air fry for 5 minutes. Flip over and air fry for an additional 5 to 7 minutes until golden brown and the cheese has melted. Repeat for the other sandwich.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re craving all the flavor of classic enchiladas without the rolling, fussing, or extra dishes, this Easy Enchilada Casserole is the perfect solution. It’s a simple, comforting, small‑batch Tex‑Mex bake made with layers of soft tortillas, tender chicken, rich green salsa, a homemade sour cream sauce, and plenty of melted cheese. Everything goes into one dish, bakes up bubbly and golden, and delivers that cozy, saucy, weeknight‑friendly goodness we all love.
This casserole is quick to assemble, uses everyday ingredients, and tastes like something you’d get from your favorite Mexican restaurant — only easier, fresher, and perfectly portioned for two.
All you need is a salad on the side, or maybe some steamed rice for those with heartier appetites. My daughter enjoyed hers with guacamole on the side as well.
Every once in a while I get to craving Mexican flavors. I have only ever once lived where there was a Mexican restaurant, so usually I have to make my own Mexican food. I don't know how authentic it is, but I do know that it is delicious so I don't really care about the authenticity of it.
When my children were growing up I used to make turkey enchiladas after Thanksgiving and Christmas every year. My husband loved them as did the children. It was a simple recipe that I had gotten from a Sunset Magazine, which only used tinned tomatoes, onions, green chilies and cooked turkey, which were rolled up in tortillas and baked with plenty of cheese on top. You couldn't even buy tortillas back then, so I used to make my own from scratch.
This enchilada casserole recipe comes from an old cookbook of mine entitled, Cooking from a Country Farmhouse by Susan Wyler. It is filled with lots of simple and delicious recipes. Not a dud in the bunch. No photographs, it was published back in 1993.
It is an easy way to enjoy enchiladas with no having to create a filling to wrap up in tortillas. Everything is simply layered in a dish and baked. It uses some store cupboard ingredients, poached chicken, cheese and a lush sour cream sauce. Simple ingredients put together in the easiest and most delicious way. It doesn't get much tastier than this!
INGREDIENTS NEEDED
TO MAKE
EASY ENCHILADA CASSEROLE
Except for the green salsa, there is nothing too out of the ordinary here.
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
NOTES ON INGREDIENTS
- I used some chicken breast meat that I had purchased at Peltons. Peltons is a chicken and egg farm up in Torbrook. Their chicken is free range and delicious. I have noticed in recent years that supermarket chicken has no flavor and is tough. I would rather pay more for a better tasting product and eat it less often.
- On this occasion I did not have any corn tortillas. I used corn chips in their place. Not quite the same thing, but crisp and very delicious. I just crushed them a bit in my hands, adding three thin layers as per the recipe instructions.
- You can use well drained canned corn instead of the frozen if you wish.
- I used Cholula Salsa Verde.
- I used full fat sour cream and milk.
- My cheddar was an extra strong/sharp white cheddar cheese. You want one with a nice flavor and you want to grate it yourself.
HOW TO MAKE
EASY ENCHILADA CASSEROLE
Just a simple matter of poaching some chicken and layering it in a casserole dish with a few other tasty ingredients. Simple.
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy. You don't want it to be pink at all.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool. (The chicken will cook further as it sits in the hot water, but the water will keep it nice and moist.)
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything. (My dish was about four by six inches in size, and two inches deep.)
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper. (You may need more lime juice. It all depends on your own taste,)
- Whisk the sour cream and milk together until smooth. (The mixture will be thick, but pourable.)
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
We enjoyed this with a Mexican Street Corn Salad, more sour cream and an extra drizzle of the green salsa. It was amazing.
HINTS AND TIPS FOR SUCCESS
Follow my hints and tips to make a really delicious casserole.
- Read through the recipe thoroughly before beginning so that you can familiarize yourself with any ingredients or equipment needed.
- Assemble everything you are going to need to make the recipe before you begin. That way you are less likely to leave something out.
- Follow the instructions succinctly. I cannot be held responsible for poor results from your not following the recipe as written.
- Use the best and freshest ingredients that you can afford to buy.
- Grate your own cheese if possible. They add fillers to pre-grated cheese to help it flow better.
- Use the right size dish.
- Do not overbake.
FREQUENTLY ASKED QUESTIONS
CAN I USE LEFTOVER COOKED CHICKEN IN THESE INSTEAD OF POACHING CHICKEN FROM SCRATCH?
Absolutely. You will need about 2 cups of shredded cooked chicken.
CAN THIS RECIPE BE DOUBLED?
Yes, you can successfully double or even triple this recipe, which makes it perfect to bring to pot luck suppers.
DO I NEED TO USE CORN TORTILLAS?
Absolutely not. You can use wheat tortillas or even use crushed corn chips as I have done on this occasion. I appreciate that corn tortillas are not available everywhere.
WHAT IS GREEN SALSA?
CAN I USE CANNED CORN INSTEAD OF FROZEN CORN?
Absolutely. The original recipe used canned corn. I just prefer the flavor of frozen corn over that of canned corn.
CAN THIS BE FROZEN?
I have never had the opportunity to freeze this myself, so I cannot say for sure. There is a possibility that the sour cream sauce will split on freezing.
A FEW MORE
ENCHILADA RECIPES YOU MIGHT ENJOY
We love enchiladas and Tex Mex flavors in my family. I always made turkey enchiladas with the leftovers after our holiday feasts. I think we enjoyed them almost as much as the holiday dinner. Here are a few other enchilada recipes that you might enjoy!
SHREDDED BEEF ENCHILADAS - A cozy, flavor‑packed meal that turns leftover roast beef into something truly irresistible. With just six simple ingredients, they deliver all the Tex‑Mex comfort you crave — tender beef, warm spices, melty cheese, and a bubbling red enchilada sauce that ties everything together. The filling is a gorgeous mix of shredded roast beef, sweet corn, and roasted green chilies, all lightly bound with sauce so every bite is juicy and flavorful. Rolled into soft flour tortillas, smothered in more sauce, and topped with a generous handful of cheese, they bake into a golden, bubbling dish that smells as good as it tastes.
ENCHILADAS CALABAZA - Creamy, comforting and packed with roasted butternut squash. A gorgeous, comforting twist on classic enchiladas — completely vegetarian, deeply flavorful, and wonderfully satisfying. The magic starts with roasted butternut squash, cooked until meltingly tender and then mashed with cream cheese and warm spices. The result is a silky, lightly spiced filling that’s so delicious you could eat it straight from the bowl. Finely sliced spring onions add freshness and a gentle bite, while soft corn (or corn‑wheat) tortillas wrap everything up into cozy little bundles. A generous pour of tomato salsa and a blanket of sharp cheddar turn the whole dish into a bubbling, golden pan of comfort.
Pin this recipe to your Dinner, Cooking for Two, Chicken or Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 3 servings
Easy Enchilada Casserole
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Simple and delicious. You can't as for much more than that.
Ingredients
- 1/2 pound (227g) skinless, boneless chicken breast meat
- 1 small onion, peeled and chopped
- 1/2 lime
- salt and black pepper to taste
- 6 corn tortillas
- 1/2 to 3/4 cup (129g-194g) green salsa or taco sauce
- 1 cup (160g) frozen corn, thawed and drained
- 1 cup (4 ounces/114g) cheddar cheese, grated
- 3/4 cup (180g) dairy sour cream
- 1/3 cup (80ml) milk
- chopped green onions, black olives or peppers to garnish
Instructions
- Place the chicken in a saucepan of lightly salted cold water to cover. Bring to the boil. Reduce the heat to medium low and simmer for 12 minutes. (It should be just white in the center, but still juicy.)
- Remove from the heat and leave the chicken to stand in the hot liquid for a further 10 minutes. Remove to a plate and leave to cool.
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a gratin dish large enough to hold everything.
- Shred the chicken into a bowl. Add the lime juice and chopped onion. Season to taste with salt and pepper.
- Whisk the sour cream and milk together until smooth.
- Arrange 2 of the corn tortillas in the bottom of the gratin dish, overlapping as necessary to cover the bottom of the dish.
- Top with 1/2 of the shredded chicken. Drizzle with half of the salsa. Sprinkle half of the corn over top and then sprinkle with 1/3 of the cheese. Drizzle 1/3 of the sour cream over top.
- Cover with two more tortillas and repeat. Top with the last two tortillas. Drizzle with the remaining sour cream mixture and sprinkle with the chopped onions/olives or peppers.
- Bake in the preheated oven for 25 minutes or until steaming hot throughout.
- Serve hot with your favorite sides.
Notes
I did not have any corn tortillas to use so I used crushed corn chips in their place. This worked very well.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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