OCTOBER 2019 |TASTEOFTHESOUTH 52
Sweet Potato
Enchilada Casserole
MAKES 6 SERVINGS
Satisfy all your Tex-Mex cravings with
this hearty, fl avorful casserole.
4 tablespoons vegetable oil, divided
3½ cups (½-inch) cubed peeled sweet
potatoes (about 1 pound)
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic, minced
3 (8-ounce) cans no-salt-added
tomato sauce
1 (4-ounce) can chopped green chiles
3½ tablespoons taco seasoning
3 tablespoons chopped fresh cilantro
1 tablespoon firmly packed light
brown sugar
1 (15.5-ounce) can pinto beans,
rinsed and drained
1 cup frozen yellow corn kernels, thawed
18 (4-inch) corn tortillas
1½ cups shredded extra-sharp Cheddar
cheese, divided
Sour cream and lime wedges, to serve
Garnish: chopped fresh cilantro
- Spray an 11x 8-inch baking dish with
cooking spray. - In a 12-inch stainless steel skillet, heat
3 tablespoons oil over medium heat. Add
sweet potatoes; cook, stirring frequently,
until just tender, 6 to 8 minutes. Transfer
sweet potatoes to a medium bowl. - Heat remaining 1 tablespoon oil over
medium heat. Add bell pepper, onion,
and garlic; cook, stirring frequently, until
softened, 3 to 4 minutes. Stir in tomato
sauce, green chiles, taco seasoning,
cilantro, and brown sugar; cook, stirring
frequently, until heated through, 1 to
2 minutes. Reserve ½ cup sauce. Add
sweet potatoes, beans, and corn to
remaining sauce, stirring to combine. - Layer 6 tortillas in prepared dish,
overlapping if necessary. Top with half of
sweet potato mixture and ½ cup cheese.
Repeat layers once; cover with remaining
6 tortillas. Spread reserved ½ cup sauce over
top of sweet potato mixture, and sprinkle
with remaining ½ cup cheese. Cover with foil. - Preheat oven to 350°. Bake for
25 minutes. Uncover and bake until
bubbly, 5 to 10 minutes more. Let stand
for 10 minutes before serving. Serve with
sour cream and lime wedges. Garnish
with cilantro, if desired.
Chicken Tetrazzini
MAKES 8 TO 10 SERVINGS (photo on page 49)Grab a rotisserie chicken to get
a head start on this updated dish.1⁄3 cup unsalted butter
2 cups sliced fresh baby
portobello mushrooms
½ cup chopped shallot
6 cloves garlic, minced
1⁄3 cup all-purpose flour
2 cups low-sodium chicken
broth, room temperature
1¾ cups heavy whipping cream
¼ cup dry white wine
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon ground black pepper
1⁄8 teaspoon ground nutmeg (optional)
2 cups shredded fontina cheese, divided
¾ cup shredded Pecorino Romano
cheese, divided
½ (16-ounce) box linguine, cooked
according to package directions
3 cups chopped cooked chicken
1 cup Italian-style panko (Japanese
bread crumbs)
1 tablespoon unsalted butter, melted
Garnish: chopped fresh rosemary,
ground black pepper- Spray a 13x9-inch baking dish with
cooking spray. - In a large Dutch oven, heat butter over
medium heat. Add mushrooms, shallot,
and garlic; cook, stirring frequently, until
softened, 3 to 4 minutes. Add flour; cook
for 2 minutes, stirring constantly. Stir in
broth, cream, wine, rosemary, salt, pepper,
and nutmeg (if using); bring to a boil.
Reduce heat to medium; cook, stirring
frequently, until thickened, 2 to 4 minutes. - Remove from heat; stir in 1½ cups
fontina and ½ cup Pecorino Romano until
melted and smooth. Stir in pasta and
chicken; transfer to prepared pan. - In a small bowl, stir together bread
crumbs, melted butter, remaining ½ cup
fontina, and remaining ¼ cup Pecorino
Romano. Sprinkle bread crumbs mixture
over pasta mixture. - Preheat oven to 350°. Bake until topping
is golden brown and filling is bubbly, about
25 minutes, loosely covering with foil
during last 5 minutes of baking to prevent
excess browning, if necessary. Let stand for
10 minutes before serving. Garnish with
rosemary and pepper, if desired.
BBQ Baked^
Bean Casserole
MAKES 4 TO 6 SERVINGS (photo on page 50)Inspired by our love of country baked
beans, this main dish casserole is a little
sweet, a little spicy, and completely delicious.1 tablespoon unsalted butter
½ pound smoked sausage*,
cut into ¼-inch-thick slices
¼ cup chopped carrot
¼ cup chopped red onion
4 cloves garlic, minced
1 (28-ounce) can baked beans,
undrained
½ pound cooked pulled pork
1 cup ketchup
1⁄3 cup firmly packed dark brown sugar
2 tablespoons chopped fresh chives
2 tablespoons hot sauce*,
plus more to serve
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic powder
1 cup crumbled cornbread
2 tablespoons unsalted butter,
melted
Garnish: chopped fresh chives- Spray an 8-inch square baking pan
with cooking spray. - In a medium Dutch oven, heat butter
over medium heat. Add sausage; cook,
stirring frequently, until browned, 3 to
5 minutes. Using a slotted spoon, transfer
sausage to prepared pan. - Add carrot to Dutch oven; cook for
1 minute, stirring frequently. Add onion
and garlic; cook until vegetables are
softened, 2 to 4 minutes. Add beans, pork,
ketchup, brown sugar, chives, hot sauce,
Worcestershire, mustard, and garlic powder,
stirring to combine. Add bean mixture to
pan with sausage, stirring to combine. - Preheat oven to 350°. Bake for
25 minutes. - In a small bowl, stir together cornbread
and melted butter. Sprinkle cornbread
mixture over bean mixture. Bake until
topping is lightly golden brown and
casserole is bubbly, 12 to 15 minutes
more. Let stand for 10 minutes. Serve with
additional hot sauce. Garnish with chives,
if desired.
*We used Conecuh Original Smoked
Sausage and Crystal Hot Sauce.