Freezer Chicken Enchiladas

There is something especially satisfying about having a homemade dinner ready before you even need it. These cheesy chicken enchiladas are perfect for planning ahead, stocking the freezer, or bringing dinner to someone who could use a night off from cooking.

Add sour cream, pico de gallo, or shredded lettuce, and dinner is ready to serve.

Ingredients

Yield: 20 enchiladas, divided between two 9×13-inch pans. Plan on about 10 servings when serving two enchiladas per person.

For the Chicken

• 2 pounds raw boneless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• 1 large onion, diced
• ¼ cup butter, sliced into pats

For the Enchiladas

• 3 cups shredded Mexican cheese, divided
• 3 (10-ounce) cans red enchilada sauce, divided
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (4.5-ounce) can chopped green chiles, drained
• 20 flour tortillas

Optional toppings and sides: Sour cream, olives, pico de gallo, shredded lettuce, or your favorite enchilada toppings.

How to Make Chicken Enchiladas

1. Cook the chicken

Place the chicken breasts in the bottom of a 4–6-quart crockpot. Season both sides with salt, pepper, garlic powder, onion powder, and cumin.

Sprinkle the diced onion over the chicken, then add the pats of butter.

Cover and cook on HIGH for approximately 3 hours or LOW for approximately 6 hours, until the chicken reaches an internal temperature of 165°F in the thickest part. Cooking time can vary depending on the size of the chicken breasts and your slow cooker.

2. Prepare the baking dishes

For enchiladas you plan to bake right away, preheat the oven to 350°F. Spray two 9×13-inch casserole dishes with nonstick cooking spray.

If you plan to freeze a pan, follow the freezing directions below before assembling that portion.

3. Make the filling

Shred the chicken in the crockpot using two forks or a shredding tool, mixing it with the cooking juices.

Add 1½ cups of shredded Mexican cheese, one can of red enchilada sauce, the drained black beans, and the drained green chiles. Stir until everything is evenly combined.

4. Fill and roll the tortillas

Divide the filling evenly among the 20 flour tortillas, placing a line of filling down the center of each one.

Roll each tortilla around the filling and place it seam side down in a prepared baking dish. Divide the enchiladas between the two pans, arranging them to fit.

5. Add sauce and bake

Pour one can of enchilada sauce over each pan, spreading it across the tortillas.

Cover with aluminum foil and bake for 15 minutes, or until heated through.

Remove the foil and sprinkle each pan with ¾ cup of shredded cheese. Bake uncovered for approximately 10 more minutes, until the cheese is melted and bubbly.

These baking times are for freshly assembled enchiladas with warm filling. Refrigerated or thawed enchiladas need additional time.

6. Add toppings and serve

Serve warm with sour cream, olives, pico de gallo, shredded lettuce, or your favorite toppings.

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How to Freeze Chicken Enchiladas

For a meal you can bake later, freeze the assembled enchiladas before their final oven bake. The chicken filling should already be fully cooked.

How to Bake After Freezing

Move the frozen pan to the refrigerator and allow it to thaw completely. A full casserole may need 24–48 hours, depending on its depth and your refrigerator.

Thaw in the refrigerator first.

Preheat the oven to 350°F. Remove all plastic wrap and replace the foil.

Bake covered until the center reaches 165°F. Begin checking after about 30 minutes, and continue baking as needed. Once heated through, uncover, add the reserved cheese, and bake for about 10 more minutes, until melted.

The timing is a starting point rather than a tested thawed-pan bake time for this recipe. Use the center temperature to determine when it is ready.

Can you bake them straight from frozen?

Yes, but a frozen pan takes substantially longer than a thawed one. Use a metal or foil pan suitable for freezer-to-oven cooking, remove all plastic wrap, and bake covered at 350°F until the center reaches 165°F. Add the cheese near the end.

Do not put a frozen glass dish directly into a hot oven. Follow your baking dish manufacturer’s temperature-change instructions.

More Freezer Crock Pot Recipes

Beans in the Crock Pot (Freezer-Friendly)

Crock Pot Ham

Slow Cooker Dr. Pepper Pulled Pork

Crockpot Honey Garlic Chicken

Freezer Chicken Enchiladas

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Freezer Chicken Enchiladas

These freezer chicken enchiladas have tender shredded chicken, black beans, red sauce, and plenty of cheese. Make two pans and freeze one for later!

Yield: 20 enchiladas, divided between two 9×13-inch pans. Plan on about 10 servings when serving two enchiladas per person.

Course dinner

Cuisine American

Keyword crock pot, freezer friendly

Servings 20 enchiladas

Equipment

• 4-6 quart crockpot
• 2 forks or a shredding tool
• (2) 9×13 casserole dishes
• stirring spoon or spatula
• Nonstick spray
• Aluminum foil

Ingredients

For the Chicken

• 2 pounds raw boneless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• 1 large onion diced
• ¼ cup butter sliced into pats

For the Enchiladas

• 3 cups shredded Mexican cheese divided
• 3 10-ounce cans red enchilada sauce, divided
• 1 15-ounce can black beans, drained and rinsed
• 1 4.5-ounce can chopped green chiles, drained
• 20 flour tortillas
• Optional toppings and sides: Sour cream, olives, pico de gallo, shredded lettuce, or your favorite enchilada toppings.

Instructions

How to Make Chicken Enchiladas

• Cook the chicken.
• Place the chicken breasts in the bottom of a 4–6-quart crockpot. Season both sides with salt, pepper, garlic powder, onion powder, and cumin.
• Sprinkle the diced onion over the chicken, then add the pats of butter.
• Cover and cook on HIGH for approximately 3 hours or LOW for approximately 6 hours, until the chicken reaches an internal temperature of 165°F in the thickest part. Cooking time can vary depending on the size of the chicken breasts and your slow cooker.
• Prepare the baking dishes.
• For enchiladas you plan to bake right away, preheat the oven to 350°F. Spray two 9×13-inch casserole dishes with nonstick cooking spray.
• If you plan to freeze a pan, follow the freezing directions below before assembling that portion.
• Make the filling.
• Shred the chicken in the crockpot using two forks or a shredding tool, mixing it with the cooking juices.
• Add 1½ cups of shredded Mexican cheese, one can of red enchilada sauce, the drained black beans, and the drained green chiles. Stir until everything is evenly combined.
• Fill and roll the tortillas.
• Divide the filling evenly among the 20 flour tortillas, placing a line of filling down the center of each one.
• Roll each tortilla around the filling and place it seam side down in a prepared baking dish. Divide the enchiladas between the two pans, arranging them to fit.
• Add sauce and bake.
• Pour one can of enchilada sauce over each pan, spreading it across the tortillas.
• Cover with aluminum foil and bake for 15 minutes, or until heated through.
• Remove the foil and sprinkle each pan with ¾ cup of shredded cheese. Bake uncovered for approximately 10 more minutes, until the cheese is melted and bubbly.
• These baking times are for freshly assembled enchiladas with warm filling. Refrigerated or thawed enchiladas need additional time.
• Add toppings and serve.
• Serve warm with sour cream, olives, pico de gallo, shredded lettuce, or your favorite toppings.

How to Freeze Chicken Enchiladas

• Cool the filling promptly. Transfer the portion you plan to freeze into shallow containers and refrigerate promptly. Do not leave it on the counter to cool completely.
• Assemble with chilled filling. Fill and roll the tortillas, then place them seam side down in a freezer-safe pan. A foil pan is convenient for freezer meals.
• Add the sauce. Spoon one can of enchilada sauce over each full pan of 10 enchiladas.
• Package the topping cheese separately. Place ¾ cup of shredded cheese per pan in a freezer bag so you can add it near the end of baking.
• Wrap tightly. Cover the pan with plastic wrap and then foil, or use a tight-fitting freezer-safe lid.
• Label and freeze. Write the recipe name, date, and baking directions on the pan. Aim to use it within 3 months for best quality.
• Keep sour cream, lettuce, pico de gallo, and other fresh toppings separate until serving.

Notes

Can you bake them straight from frozen?

Yes, but a frozen pan takes substantially longer than a thawed one. Use a metal or foil pan suitable for freezer-to-oven cooking, remove all plastic wrap, and bake covered at 350°F until the center reaches 165°F. Add the cheese near the end.

Do not put a frozen glass dish directly into a hot oven. Follow your baking dish manufacturer’s temperature-change instructions.

Make-Ahead and Leftover Storage

Make ahead: Assemble with chilled filling, cover, and refrigerate up to a day before baking. Store the topping cheese separately and add it near the end. Bake until the center reaches 165°F.

Refrigerate leftovers: Refrigerate promptly and use within 3–4 days of cooking the chicken, including any time the filling spent in the refrigerator before baking.

Reheat: Cover and warm in a 350°F oven, or microwave individual portions in a microwave-safe dish, until the center reaches 165°F.

Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F.

Frequently Asked Questions

Is it better to freeze enchiladas before or after baking?

For this make-ahead method, freeze them after assembling with cooked, chilled filling but before the final bake. You can also freeze baked leftovers in individual portions for easy lunches.

Will flour tortillas get soft after freezing?

Flour tortillas soften as they absorb sauce, especially after freezing and thawing. Expect a tender, casserole-style texture. Chilling the filling before assembly and avoiding excess liquid helps keep them from becoming overly wet.

Can I make a smaller batch?

Yes. Halve all ingredients to make approximately 10 enchiladas in one 9×13-inch pan. Half of a 10-ounce can of sauce goes into the filling, and one full can goes over the top.

Are these chicken enchiladas spicy?

The heat depends on your enchilada sauce and green chiles. Choose mild versions for a gentler flavor, then offer hot sauce or sliced jalapeños at the table.

Can I freeze individual servings?

Yes! Divide baked enchiladas into shallow, freezer-safe containers, cool promptly, and freeze. Thaw in the refrigerator and reheat until the center reaches 165°F.

The post Freezer Chicken Enchiladas appeared first on The Blogette.

Crock Pot Ham

Whether you are preparing Easter dinner, Christmas lunch, Thanksgiving, or a comforting Sunday meal, this slow cooker ham makes entertaining simple. Since the spiral ham is already fully cooked, the crock pot gently warms it while allowing the sweet glaze to soak between every slice.

Crock Pot Ham Ingredients

1. Spiral-cut, fully cooked boneless ham
2. Butter
3. Brown sugar
4. Maple syrup
5. Pineapple juice
6. Fresh thyme, plus more for garnish (optional)

The Best Maple Brown Sugar Ham Glaze

The glaze is what makes this slow cooker ham so special. Brown sugar adds a deep caramel flavor, while pure maple syrup gives the glaze a smooth sweetness. Pineapple juice adds a bright, slightly tangy flavor that balances the richness of the butter.

As the ham warms, the glaze runs between the spiral-cut slices and collects in the bottom of the slow cooker. Spoon this sauce over each serving for even more flavor.

How to Make Ham in the Crock Pot

Place the ham cut side down in the bottom of an 8-quart or larger crock pot. Melt ¼ cup of the butter in a medium microwave-safe bowl. Add ¾ cup of the brown sugar, maple syrup, pineapple juice, and fresh thyme. Stir until thoroughly combined.

Pour the brown sugar mixture evenly over the ham. Carefully lift the ham slightly so the glaze can seep underneath and cover all sides. Sprinkle the remaining ¼ cup of brown sugar over the top of the ham.

Cover and cook on low for approximately 3 hours, or until the ham is heated throughout. Check the center with a meat thermometer to ensure it reaches 140°F, or the reheating temperature directed on the package.

What to Serve With Crock Pot Ham

Serve this maple brown sugar ham with classic holiday and comfort-food side dishes, such as:

• Mashed potatoes
• Stick of Butter Rice
• Green bean casserole
• Squash casserole
• Macaroni and cheese
• Roasted vegetables
• Dinner rolls
• Deviled eggs
• Scalloped potatoes
• Broccoli casserole

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Ways to Use Leftover Crock Pot Ham

Turn leftover ham into another easy meal with these ideas:

1. Ham and cheese sliders
2. Breakfast casserole
3. Ham and potato soup
4. Omelets or scrambled eggs
5. Scalloped potatoes with ham
6. Ham salad sandwiches
7. Macaroni and cheese with ham
8. Cheesy ham pasta
9. Homemade pizza
10. Ham fried rice

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Beans in the Crock Pot (Freezer-Friendly)

Cream Cheese Mashed Potatoes

Slow Cooker Dr. Pepper Pulled Pork

Brown Sugar Pork Chops

Crock Pot Ham Recipe

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Crock Pot Ham

Make Crock Pot Ham with a butter brown sugar maple glaze. An easy holiday ham recipe made in the slow cooker!

Course dinner

Cuisine American

Keyword Christmas, crock pot, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 10

Equipment

• 8-quart or larger crockpot
• Medium bowl
• stirring spoon

Ingredients

• 1 spiral-cut, fully cooked boneless ham, 5 to 8 pounds
• ½ cup butter, divided
• 1 cup brown sugar, divided
• 1 cup pure maple syrup
• ¼ cup pineapple juice
• 2 teaspoons fresh thyme, plus more for garnish (optional)

Instructions

• Place the ham cut side down in an 8-quart or larger crock pot.
• Melt ¼ cup of the butter in a medium bowl.
• Add ¾ cup of the brown sugar, maple syrup, pineapple juice, and thyme. Stir until combined.
• Pour the glaze over the ham, lifting it slightly so the mixture can run underneath and around all sides.
• Sprinkle the remaining ¼ cup of brown sugar over the ham.
• Cut the remaining butter into pats and arrange them over the brown sugar.
• Cover and cook on low for approximately 3 hours, or until heated throughout.
• Check the center with a meat thermometer. It should reach 140°F or the temperature specified on the ham’s package.
• Spoon the sauce over the ham, garnish with fresh thyme, and serve warm.

Notes

Can I use a bone-in spiral ham?

Yes, as long as it is fully cooked and fits inside your slow cooker with the lid closed. A bone-in ham may take slightly longer to heat than a boneless ham.

Can I cook the ham on high?

Low heat is recommended because it gently warms the ham and helps prevent it from drying out. If you must use high heat, check the ham frequently and follow the heating instructions provided on its package.

Do I need to add water?

No. The maple syrup, pineapple juice, butter, and natural juices from the ham create plenty of moisture.

Should the ham be covered with liquid?

No. The ham does not need to be submerged. Pour the glaze over all sides and spoon the collected sauce over the ham before serving.

Can I prepare Crock Pot Ham ahead of time?

You can combine the glaze ingredients ahead of time and keep them refrigerated in a covered container. When you are ready to cook, place the ham in the crock pot, add the glaze, brown sugar, and butter, then cook as directed.

The post Crock Pot Ham appeared first on The Blogette.

Beans in the Crock Pot

These slow cooker pinto beans cook gently throughout the day, so there is no soaking or standing over the stove. Use them in tacos, burritos, soups, casseroles, salads, and all your favorite Mexican-inspired recipes.

Do Pinto Beans Need to Be Soaked Before Slow Cooking?

No, you do not need to soak the pinto beans before placing them in the Crock Pot. Cooking them on low for eight hours gives the dried beans plenty of time to absorb the water and become tender.

Skipping the soaking step makes this an especially convenient recipe. Simply sort and rinse the beans, cover them with water, and let the slow cooker do the work.

Ingredients for Beans in the Crock Pot

• 6 cups water
• 12 ounces dried pinto beans

How to Make Beans in the Crock Pot

Step 1: Sort the beans

Lay all the dried beans out in a single layer. Look through them carefully and remove any misshapen, unusually small, or damaged beans. They may look harmless, but their texture can be undesirable after cooking.

Step 2: Rinse the beans

Place the beans in a colander and rinse them thoroughly under cool running water. Gently move them around with a spatula or your clean hands to make sure every bean is well rinsed.

Step 3: Add the beans and water

Place the rinsed pinto beans in the bottom of a 4 to 6-quart Crock Pot. Pour in 6 cups of water.

The water should cover the beans generously, with approximately 5 inches of water above them.

Step 4: Slow cook the beans

Cover the Crock Pot and cook the beans on low for 8 hours. You can cook them overnight, but do not cook them for longer than 10 hours.

The beans are ready when they are tender and cooked through.

Step 5: Drain and rinse

Once the beans have finished cooking, carefully pour them into a colander and rinse them again. Allow the excess water to drain before using the beans in a meal or transferring them to a storage container.

This recipe makes approximately 4½ cups of cooked pinto beans.

How to Tell When Pinto Beans Are Done

Properly cooked pinto beans should be tender and creamy inside without completely falling apart. Test a few beans from different areas of the slow cooker because some may cook more quickly than others.

If the beans are still firm after eight hours, continue cooking them and check their texture periodically. Older dried beans sometimes take longer to soften than freshly purchased beans.

How to Thaw Frozen Beans

Transfer the frozen beans to the refrigerator and allow them to thaw overnight. For quicker use, place them in a microwave-safe bowl and heat them using short intervals until thawed.

Frozen beans can also be added directly to many hot soups, stews, and casseroles. You may need to add a few extra minutes to the cooking time.

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How to Store Cooked Beans

Store cooled Crock Pot pinto beans in an airtight container in the refrigerator for up to four days. Keep them chilled until you are ready to add them to a recipe or reheat them.

If you will not use the entire batch within that time, freeze the remaining beans in individual portions.

More Crock Pot Recipes

Crock Pot Ranch Chicken Tacos

Crock Pot Crack Chicken

Crockpot Honey Garlic Chicken

Honey BBQ Crockpot Meatballs

Beans in the Crock Pot (Freezer-Friendly)

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Beans in the Crock Pot (Freezer-Friendly)

These easy slow cooker pinto beans are perfect for tacos, soups, burritos, casseroles, meal prep, and freezer-friendly portions.

Course dinner, sides

Cuisine American

Keyword crock pot, freezer friendly

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4.5 cups

Equipment

• 4 to 6-quart Crock Pot
• Colander

Ingredients

• 6 cups water
• 12 ounces dried pinto beans

Instructions

• Lay the dried beans out in a single layer. Remove any misshapen, unusually small, or damaged beans, along with any stones or debris.
• Place the beans in a colander and rinse thoroughly under cool water. Use a spatula or clean hands to move the beans around while rinsing.
• Transfer the rinsed beans to the bottom of a 4 to 6-quart Crock Pot.
• Pour 6 cups of water over the beans. The beans should be generously covered, with approximately 5 inches of water above them.
• Cover and cook on low for 8 hours. The beans can cook overnight, but they should not cook for longer than 10 hours.
• Once tender, drain and rinse the beans in a colander.
• Use immediately or allow the beans to cool before placing them in an airtight storage container.

Notes

How much homemade beans equals one can?

Approximately 1½ cups of drained cooked beans can replace one standard 15-ounce can of beans.

Can I double this recipe?

You can make a larger batch if your slow cooker has enough room for the beans, water, and expansion. Avoid filling the Crock Pot too close to the top.

Freezer Instructions

Allow the beans to cool completely. Divide them into freezer-safe containers or bags and freeze in 1½-cup portions for up to three months.

The post Beans in the Crock Pot (Freezer-Friendly) appeared first on The Blogette.

Trader Joe’s Dumpling Bake

It is easy to understand why this simple dumpling casserole has become so popular on TikTok. Everything comes together in one baking dish, the dumplings go into the oven frozen, and dinner is ready in about 45 minutes.

Serve it alone for an easy meal or spoon the potstickers and extra curry sauce over jasmine rice. Either way, this is one Trader Joe’s dinner hack you will want to make again and again.

What Is the Viral Trader Joe’s Dumpling Bake?

The Trader Joe’s Dumpling Bake is a one-pan meal made by baking frozen potstickers in a creamy red curry and coconut sauce. As the dish bakes, the covered casserole traps steam, cooking the dumplings while helping them absorb the flavorful sauce.

Once the potstickers are tender, the entire dish is finished with chili crisp, green onions, and sesame seeds. The result is a comforting dumpling casserole with plenty of sauce for spooning over rice.

Although the recipe became popular using Trader Joe’s products, you can make it with other brands of frozen potstickers, curry sauce, and chili crisp.

Trader Joe’s Dumpling Bake Ingredients

1. Chicken potstickers: Use 4 cups of frozen chicken potstickers. Keep them frozen until you are ready to assemble the casserole.
2. Cream of coconut: Creates a rich, creamy sauce with noticeable sweetness.
3. Low-sodium soy sauce: Adds salty, savory flavor without making the sauce overly salty.
4. Teriyaki sauce: Brings additional sweetness and umami flavor.
5. Thai-style red curry sauce: Gives the dish its warm curry flavor and mild heat.
6. Minced garlic: Adds a bold, aromatic flavor to the sauce.
7. Crunchy chili crisp: Provides heat, texture, and a delicious garlicky finish.
8. Green onions: Add freshness and a pop of color.
9. Sesame seeds: Give the finished dish a subtle nutty crunch.

How to Make Trader Joe’s Dumpling Bake

1. Prepare the baking dish

Preheat the oven to 400°F. Coat a 9-by-13-inch casserole dish with nonstick cooking spray.

2. Mix the coconut curry sauce

Add the cream of coconut, low-sodium soy sauce, teriyaki sauce, Thai-style red curry sauce, and minced garlic directly to the prepared casserole dish.

Whisk or stir until the ingredients are thoroughly combined. If the cream of coconut has separated in the can, continue stirring until the sauce is as smooth as possible.

3. Add the frozen potstickers

Arrange the frozen chicken potstickers in a single layer in the sauce. Avoid stacking or overlapping them so they cook evenly.

Use a spoon to drizzle a small amount of sauce over the top of each potsticker.

4. Cover and bake

Cover the casserole dish tightly with aluminum foil. Bake for 35 minutes, or until the potstickers are completely cooked and the sauce is hot and bubbling.

The foil is important because it holds steam inside the dish, helping the frozen dumplings cook properly.

5. Add the toppings

Carefully remove the casserole dish from the oven and discard the foil. Spoon the crunchy chili crisp over the dumplings, then sprinkle with sliced green onions and sesame seeds.

Refrigerating Leftovers

Transfer leftover dumplings and sauce to an airtight container. Refrigerate them for up to three days.

The dumpling wrappers will continue to absorb sauce as they sit, so they may become softer by the following day.

Reheating

Reheat individual servings in the microwave until steaming hot. Add a small splash of water or unsweetened coconut milk if the sauce has become too thick.

You can also cover the leftovers and warm them in a 350°F oven until heated through.

Can You Freeze Dumpling Bake?

Freezing the finished casserole is not recommended. Previously frozen dumplings can become very soft after being cooked, frozen again, and reheated.

For the best texture, prepare this recipe fresh with frozen potstickers.

More Viral TikTok Recipes

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TikTok Dumpling Bake

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Viral Trader Joe’s Dumpling Bake Recipe

Make the viral Trader Joe’s Dumpling Bake with frozen chicken potstickers, creamy coconut red curry sauce, garlic, and crunchy chili crisp. This easy TikTok-inspired one-pan dinner takes just minutes to prepare and is perfect for busy weeknights.

Course dinner

Cuisine American, Chinese

Keyword casserole, dumpling, tiktok

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Equipment

• 9×13 Casserole dish
• Nonstick spray
• Whisk or spatula

Ingredients

• 4 cups chicken potstickers frozen
• 1 13 oz can of cream of coconut
• 1 ½ tablespoons low-sodium soy sauce
• 1 ½ tablespoons teriyaki sauce
• 1 cup Thai-style red curry sauce
• 3 tablespoons minced garlic
• 4 cups chicken potstickers frozen
• ¼ cup crunchy chili crisp
• 2 tablespoons green onions
• 1 tablespoon sesame seeds

Instructions

• Preheat the oven to 400°F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray.
• Add the cream of coconut, soy sauce, teriyaki sauce, red curry sauce, and minced garlic to the casserole dish. Stir until thoroughly combined.
• Arrange the frozen potstickers in a single layer in the sauce.
• Spoon a small amount of sauce over the top of each potsticker.
• Cover the casserole dish tightly with aluminum foil.
• Bake for 35 minutes, or until the sauce is bubbling and the potstickers are completely cooked.
• Carefully remove the foil. Top the potstickers with crunchy chili crisp, green onions, and sesame seeds.
• Let the casserole rest for five minutes, then serve warm.

Notes

• Do not thaw the potstickers before baking.
• Cream of coconut is sweetened. Use unsweetened full-fat coconut milk for a less-sweet version.
• Adjust the amount of chili crisp according to your preferred heat level.
• Confirm that chicken potstickers reach an internal temperature of 165°F.
• Because brands and dumpling sizes vary, additional baking time may be needed.

Can I make Trader Joe’s Dumpling Bake without Trader Joe’s ingredients?

Yes. Use any brand of frozen potstickers, bottled Thai red curry sauce, teriyaki sauce, and crunchy chili crisp. The flavor may vary slightly, but the method remains the same.

Can I use coconut milk instead of cream of coconut?

Yes. Full-fat unsweetened coconut milk or coconut cream produces a savory, creamy sauce with much less sweetness. Do not use refrigerated coconut milk beverage because it is too thin.

How do I thicken the sauce?

Let the casserole rest for five minutes after baking. For a thicker sauce, remove the foil during the final five minutes of cooking. Watch the dumplings closely so their wrappers do not dry out.

The post Trader Joe’s Dumpling Bake appeared first on The Blogette.

Brownie Pudding Recipe

Brownie pudding has become a favorite on TikTok, and after one bite, it is easy to see why. It is simple to prepare with basic baking ingredients, but the finished dessert tastes incredibly indulgent. Serve it warm with a generous scoop of vanilla ice cream for the ultimate chocolate treat.

What is Brownie Pudding?

Brownie pudding is a baked chocolate dessert that falls somewhere between a fudgy brownie, a flourless chocolate cake and a warm chocolate pudding.

Unlike traditional brownies, brownie pudding is baked in a water bath. The surrounding water helps it bake gently and evenly, creating a thin, slightly crisp layer on top while preserving the rich, soft center.

It is supposed to be gooey in the middle. That pudding-like texture is what makes this dessert so special!

If you love brownies but always reach for the softest, fudgiest piece in the pan, this is the dessert for you!

Ingredients:

• Eggs – Cold eggs do not combine as easily with melted butter and the other ingredients. Set the eggs on the counter for approximately 30 minutes before baking.
• Sugar
• Vanilla extract – optional but delicious.
• Brown sugar – I used light brown sugar; you can use dark brown for a stronger molasses flavor. 
• Cocoa powder
• All-purpose flour – Adding too much flour can make brownie pudding cakey or dry. Spoon the flour into the measuring cup and level it with the flat edge of a knife. For the most accurate result, use a kitchen scale.
• Unsalted butter – Melt the butter first and give it a few minutes to cool while you measure the remaining ingredients. It should still be liquid, but it should not be piping hot.

In a large mixing bowl, combine the room-temperature eggs, granulated sugar, vanilla extract and brown sugar.

Beat the mixture with a hand mixer or stand mixer until everything is thoroughly combined. The mixture should appear slightly lighter and well blended.

Sift the all-purpose flour and cocoa powder directly into the egg mixture.

Do not skip the sifting step. Cocoa powder can contain stubborn lumps, and sifting helps prevent dry pockets from forming in the finished pudding.

Slowly add the melted butter and mix again until the batter is smooth and evenly combined.

Make sure the butter has cooled slightly before adding it. Butter that is extremely hot could begin cooking the eggs.

Pour the batter into the prepared pie pan. The batter needs a 9-inch pan that is approximately 2 inches deep. A shallow pie plate may overflow in the oven. Place the pie pan inside the larger baking dish.

Carefully pour hot water into the outer baking dish until the water reaches approximately halfway up the outside of the pie pan. Be careful not to splash water into the brownie batter.

Bake the brownie pudding uncovered for approximately 1 hour.

The top should look set and should just be starting to form a delicate crust. The center will remain soft and gooey, so do not wait for it to resemble a completely baked cake.

Carefully remove the pans from the oven. Lift the pie pan out of the water bath and place it on a heat-safe surface.

Allow the brownie pudding to cool slightly before serving. Spoon it into bowls while it is still warm and top each serving with vanilla ice cream.

What to Serve with Brownie Pudding

Vanilla ice cream is the classic choice because its cool, creamy flavor balances the warm chocolate dessert. You can also serve brownie pudding with:

• Fresh raspberries or strawberries
• Whipped cream
• Hot fudge sauce
• Salted caramel sauce
• Chocolate shavings
• Chopped toasted pecans or walnuts
• A dusting of powdered sugar
• Freshly brewed coffee
• A cold glass of milk

More Viral TikTok Recipes

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Brownie Pudding Recipe

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Brownie Pudding Recipe

Make this viral brownie pudding recipe with a crisp brownie top and rich, gooey chocolate center. Serve it warm with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Equipment

• 9-inch pie pan that is at least 2 inches deep
• A baking dish that the pie pan fits into
• Large Bowl
• hand or stand mixer
• Sifter

Ingredients

• 4 large eggs room temperature
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons brown sugar
• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 2 sticks unsalted butter melted and slightly cooled
• Vanilla ice cream for serving

Instructions

• Preheat the oven to 325°F. Coat a deep 9-inch pie pan with nonstick cooking spray.
• In a large bowl, beat the eggs, granulated sugar, vanilla extract and brown sugar with a hand mixer or stand mixer until thoroughly combined.
• Sift the flour and cocoa powder into the bowl. Mix until incorporated and no dry spots remain.
• Add the melted, slightly cooled butter and mix until the batter is smooth and evenly combined.
• Pour the batter into the prepared pie pan.
• Place the pie pan inside a larger baking dish. Carefully add hot water to the larger dish until it reaches halfway up the outside of the pie pan.
• Bake uncovered for approximately 1 hour, or until the top is just beginning to crisp and the center remains soft.
• Carefully remove the pie pan from the water bath and allow the pudding to cool slightly.
• Spoon the warm brownie pudding into bowls and serve with vanilla ice cream.

Notes

• Sift the cocoa powder and flour to prevent lumps and dry spots.
• Allow the melted butter to cool slightly before adding it to the egg mixture.
• Do not bake until the center is completely firm. Brownie pudding should remain gooey.
• Use a pie pan that is at least 2 inches deep to prevent overflowing.
• Be careful not to splash water into the batter when preparing the water bath.
• Baking times may vary slightly depending on the pan and oven.

How to Store Brownie Pudding

Allow the leftover brownie pudding to cool before covering the pie pan or transferring individual portions to an airtight container.

Store it in the refrigerator for up to four days. Because the dessert contains eggs and has a moist center, it should not be left at room temperature for an extended period.

How to Reheat Brownie Pudding

Place an individual serving in a microwave-safe bowl and heat it in short intervals until warm. Start with approximately 15 to 20 seconds and add more time as necessary.

The post Brownie Pudding appeared first on The Blogette.

California Cucumber Salad (TikTok Viral Recipe)

If you’ve spent any time on TikTok lately, you’ve probably seen the California Cucumber Salad taking over everyone’s feed. This fresh, creamy salad combines all the flavors of your favorite California sushi roll, without the rice, and comes together in just minutes.

Ingredients:

• Cucumber – I didn’t peel mine, but feel free to peel the cucumber before slicing it. 
• Imitation crab – I used flake style but you can use chopped or stick style. 
• Avocado
• Spicy mayonnaise– kewpie mayo works great too. 
• Whipped cream cheese – you don’t have to use whipped, but make sure it’s extra softened, or mixing will be very difficult. 
• Soy sauce – I used low-sodium.
• Sesame oil – optional but adds great depth of flavor.
• Sesame seeds

How to Make California Cucumber Salad

Step 1

Slice the cucumber into thin, bite-sized rounds.

Step 2

Add the cucumber, imitation crab, mashed avocado, spicy mayonnaise, whipped cream cheese, soy sauce, sesame oil, and sesame seeds to a large mixing bowl.

Step 3

Gently fold everything together until the ingredients are evenly coated.

Step 4

Drizzle with extra spicy mayonnaise and sprinkle with additional sesame seeds before serving.

Enjoy immediately for the freshest flavor and crunch.

What to Serve with Cucumber Salad:

This refreshing salad pairs well with:

1. Sushi bowls
2. Teriyaki chicken
3. Grilled salmon
4. Sticky rice
5. Potstickers
6. Edamame
7. Miso soup
8. Lettuce wraps

We love kitchen testing viral recipes on Facebook and TikTok! Be sure to also check out this Grillo’s Pickle Dip, Dot Cakes, Yogurt Cheesecake, and Chicken Caesar Salad Wraps!

More TikTok Recipes

Soup Dumpling Lasagna

Korean Cream Cheese Garlic Bread

Nashville Hot Mozzarella Sticks

Garlic Parmesan Chicken and Potatoes

California Roll Cucumber Salad Recipe

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California Roll Cucumber Salad

Have you tried the viral California Cucumber Salad yet? Tell me your favorite add-ins in the comments!

Course Appetizer, lunch, sides

Cuisine American

Keyword salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Equipment

• Large Bowl
• stirring spoon or spatula

Ingredients

• 1 large cucumber sliced
• 1 cup imitation crab flake style
• 1 large avocado mashed
• ¼ cup Spicy mayonnaise plus extra for serving
• ¼ cup whipped cream cheese
• 2 tablespoons low-sodium soy sauce
• ¼ teaspoon sesame oil
• 2 tablespoons sesame seeds plus extra for serving

Instructions

• Place the sliced cucumber, imitation crab, mashed avocado, spicy mayonnaise, whipped cream cheese, soy sauce, sesame oil, and sesame seeds into a large mixing bowl.
• Gently fold everything together until evenly combined.
• Drizzle with additional spicy mayonnaise and sprinkle with extra sesame seeds.
• Serve immediately and enjoy!

Notes

Storage Instructions:

You can store this California roll cucumber salad in an airtight container in your refrigerator for up to 4 days. I don’t recommend freezing this salad; it loses all of its texture and is watery when thawed.

The post California Roll Cucumber Salad appeared first on The Blogette.

Soup Dumpling Lasagna (The Viral TikTok Recipe You Need to Try!)

Instead of spending hours folding individual dumplings, this shortcut version uses wonton wrappers layered with seasoned pork and chicken stock to create a dish that’s comforting, flavorful, and surprisingly simple to make.

The result? Tender layers, juicy pork filling, and all those delicious soup dumpling flavors packed into one cozy casserole. Whether you’re looking for a fun weeknight dinner or a new TikTok recipe to impress your family, this Soup Dumpling Lasagna deserves a spot on your menu.

Ingredients:

1. Green onion– these are optional but add great flavor.
2. Minced garlic– or 1 teaspoon garlic powder
3. Ground pork– if you don’t care for pork, you can substitute with ground beef, chicken, or turkey.
4. Soy sauce– I used low-sodium.
5. Sesame oil
6. Red wine vinegar
7. Ginger powder– you could use 1 tablespoon fresh grated ginger instead. 
8. Chili crunch– this is spicy, leave this out if you don’t like spicy foods. 
9. Chicken stock– chicken broth or bone broth, even vegetable broth works here. 
10. Wonton wrappers
11. Sesame seeds– optional 

In a large bowl, combine the green onion, minced garlic,  ground pork, Soy sauce, sesame oil, red wine vinegar, ginger powder, and chili crunch. Mix until all ingredients are incorporated. 

Pour the chicken stock into a small bowl. As you build the lasagna, dip each wonton wrapper into the chicken stock before placing it in the casserole dish.

This step helps create the signature juicy texture that makes soup dumplings so irresistible.

Create the layers in this order:

1. A single layer of chicken stock-dipped wonton wrappers
2. Half of the pork mixture
3. Another layer of dipped wonton wrappers
4. Remaining pork mixture
5. Final layer of dipped wonton wrappers

Place the filled 8×8 dish inside a larger casserole dish. Carefully add water to the outer dish until it reaches about halfway up the sides of the smaller dish. Cover the lasagna tightly with aluminum foil.

Bake for 30-40 minutes, or until the edges are bubbly and the pork reaches an internal temperature.

This viral Soup Dumpling Lasagna is one of those recipes that instantly lives up to the hype. It takes all the delicious flavors of homemade soup dumplings and transforms them into an easy casserole that’s perfect for busy weeknights.

If you’re looking for a fun TikTok-inspired dinner that feels both comforting and unique, give this recipe a try. Don’t forget the extra chili crunch on top, it might just be the best part!

More Asian Inspired Recipes

Crockpot Honey Garlic Chicken

Lo Mein

Egg Roll In A Bowl

Orange Chicken

Soup Dumpling Lasagna Recipe

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Soup Dumpling Lasagna

Soup Dumpling Lasagna is a viral TikTok recipe that combines the flavors of traditional Chinese soup dumplings with the layered construction of lasagna. Wonton wrappers replace pasta sheets while seasoned pork and chicken stock create the signature juicy texture.

Course dinner, lunch

Cuisine Chinese

Keyword soup dumpling

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Equipment

• Large Bowl
• Nonstick spray
• stirring spoon or spatula
• 8×8 casserole dish
• A larger casserole dish that your 8×8 fits into
• Small Bowl
• Aluminum foil

Ingredients

• 1 tablespoon green onion (plus more for topping)
• 2 tablespoons minced garlic
• 1 pound ground pork
• 3 tablespoons low-sodium soy sauce (plus more for topping)
• 1 ½ teaspoons sesame oil
• 1 tablespoon red wine vinegar
• 1 teaspoon ginger powder
• 2 tablespoons chili crunch (plus more for topping)
• ½ cup chicken stock
• 18-22 Wonton wrappers
• 2 tablespoons sesame seeds

Instructions

• Preheat your oven to 375 degrees and prepare an 8×8 casserole dish with nonstick spray.
• In a large bowl, combine the green onion, minced garlic, ground pork, Soy sauce, sesame oil, red wine vinegar, ginger powder, and chili crunch. Mix until all ingredients are incorporated.
• Put the chicken stock in a small bowl and dip the wonton wrappers one by one in the chicken stock as you make your layers.
• Layer wonton wrappers in a single even layer at the bottom of your prepared 8×8 dish. Then spread a layer of pork using about half of the pork mixture. Then another wonton wrapper layer, the remaining half of the pork mixture, then top with the final wonton wrappers.
• Place the dish in a larger casserole dish and fill the water around the dish until it is about halfway up the sides of the 8×8 dish. Cover the 8×8 dish with foil and bake for 30-40 minutes until the edges are bubbly and the pork is cooked throughout (145 degrees in the center)
• Remove from the oven and top with sesame seeds, extra green onion, extra soy sauce, and extra chili crunch.

Notes

Can I Use Ground Chicken Instead of Pork?

Yes! Ground chicken or ground turkey both work well if you prefer a lighter option.

What Is Chili Crunch?

Chili crunch is a spicy condiment made from crispy chili flakes, oil, garlic, and seasonings. It adds incredible texture and flavor to this recipe.

Can I Make This Ahead of Time?

Absolutely. Assemble the lasagna up to 24 hours ahead of time, cover, and refrigerate until ready to bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat individual portions in the microwave or warm larger portions in the oven until heated through.

The post Soup Dumpling Lasagna appeared first on The Blogette.

Crack Chicken Soup (Ultra Creamy, Cheesy, and Loaded with Bacon)

This delicious spin on a classic comfort food is sure to please any crowd. If you make this recipe, don’t be surprised when everyone asks for seconds, it’s that addictive. Serve it with a side salad and some bread!

Ingredients:

• Shredded rotisserie chicken – you can use any chicken, shredded or chopped.
• Cream of chicken soup – you can make your own if you don’t prefer canned cream of chicken soup.
• Chicken bone broth – you can substitute the bone broth with chicken stock. I like bone broth because it has more flavor and consistency than the thinner, more watery chicken stock.
• Whole milk – you can use 2% milk, but it will be slightly less dense.
• Chopped celery
• Diced baby carrots – I used baby carrots for their rich flavor, but any diced carrots will work.
• Sweet onion, diced – a yellow or white onion can replace sweet onion if you prefer.
• Minced garlic
• Ranch dressing mix – make sure you are using the dressing mix and not the dip mix. The dip mix is very salty and much thicker than the dressing mix. If in doubt, check the sodium level on the back of the package.
• Bacon, cooked and crumbled – you can use thick-cut or original-cut bacon.
• Colby jack cheese – cheddar cheese is a nice substitute for Colby Jack.
• Cream cheese, softened – you can add more or less to thicken the soup to your liking.
• Angel hair pasta – a thin spaghetti would work in place of angel hair if needed. 

Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon. 

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot. 

Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally. 

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More Soup Recipes

Cheeseburger Soup

Chicken Enchilada Soup

Tomato Bisque Soup

Cabbage Soup

Crack Chicken Soup Recipe

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Crack Chicken Soup

A creamy, cheesy comfort food packed with shredded chicken, bacon, ranch seasoning, and pasta. Easy to make and perfect for weeknight dinners or cozy meals.

Course dinner, lunch

Cuisine American

Keyword soup

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12 (2 cup) servings

Ingredients

• 3 cups cooked shredded rotisserie chicken
• 1 (10.5 oz) can condensed cream of chicken soup
• 6 cups chicken bone broth
• ½ cup whole milk
• 2/3 cup chopped celery
• 2/3 cup diced baby carrots
• 2/3 cup sweet onion diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet Ranch dressing mix
• 1 pound bacon cooked and crumbled
• 1 ½ cups shredded colby jack cheese
• 4 oz of cream cheese softened
• 8 oz Angel hair pasta uncooked

Instructions

• Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon.
• Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.
• Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally.
• Serve. Once cooked completely, garnish with parsley and serve.

Notes

Crock Pot Instructions:

You can make this crack chicken noodle soup in a crockpot. Stir the ingredients together and cook on low for 4 hours or 2 hours on high. 30 minutes before serving, add the cheese to the soup and stir, then boil the pasta separately according to package instructions. Once ready to serve, stir in the pasta and serve.

The post Crack Chicken Soup appeared first on The Blogette.

Cabbage Soup (Hearty Cabbage Roll Soup with Ground Beef)

If you love cozy cabbage soup recipes that are simple to make yet incredibly flavorful, this recipe will quickly become a staple in your kitchen.

This soup also fits beautifully into the category of cabbage soup diet recipes, since cabbage is naturally low-calorie while still being satisfying.

Ingredients:

• Butter – you could also use olive oil.
• Lean ground beef – lean ground beef works best because the higher fat content options leave the soup heavy and greasy.
• Salt and pepper
• Sweet onion – you could use white or yellow onion if needed.
• Minced garlic
• Small head of green cabbage – or half of a large head of cabbage. 
• Carrot – I used baby carrots, but you can use any carrots. Baby carrots are easy to chop and taste great. 
• Beef broth – low sodium is a great option if you are trying to keep salt intake down. 
• Worcestershire sauce
• Tomato sauce
• Tomato paste
• White minute rice – I used minute rice to ensure the rice is cooked within the time needed to cook the vegetables. Nobody likes to bite into hard grains of rice! If you don’t want to use minute rice, I suggest cooking the rice separately and adding it at the end. 
• Bay leaf – it’s optional, but adds a great taste. Make sure to remove it before serving; don’t eat the leaf. 
• Light brown sugar – dark brown sugar works too, it just gives a more molasses taste. 

Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.

Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.

Build the Flavor. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.

Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender. 

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What to Serve with Cabbage Soup

This soup is hearty enough to be a meal on its own, but it pairs wonderfully with simple sides.

Great serving ideas include:

• Crusty artisan bread
• Garlic toast
• Buttered dinner rolls
• Simple green salad
• Cornbread

If you’re looking for cozy cabbage soup recipes that are filling, budget friendly, and easy to make, this one-pot cabbage roll soup is a perfect choice. With tender cabbage, flavorful beef, and a rich tomato broth, every bowl is pure comfort.

Whether you’re meal prepping for the week or cooking a warm family dinner, this cabbage soup will quickly become a favorite.

More Soup Recipes

Chicken Enchilada Soup

Tomato Bisque Soup

Crack Chicken Soup

Cheeseburger Soup

Cabbage Soup Recipe

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Cabbage Soup

This hearty cabbage soup with ground beef is the ultimate comfort food. Inspired by classic cabbage roll soup recipes, it is packed with cabbage, tomatoes, rice, and savory broth for a cozy and satisfying dinner.

Course dinner, lunch, Side Dish

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Equipment

• Large pot or Dutch oven- as long as it has a lid.
• stirring spoon or spatula

Ingredients

• 2 tablespoons butter
• 1 ½ pounds lean ground beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 small sweet onion, diced
• 1 tablespoon minced garlic
• 1 chopped small head of green cabbage
• 3/4 cup diced carrot
• 2 ½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 (15 oz) cans tomato sauce
• 1 tablespoon tomato paste
• 3/4 cup white minute rice uncooked
• 1 bay leaf
• 1 tablespoon light brown sugar

Instructions

• Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.
• Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.
• Add additional ingredients. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.
• Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender.
• Serve. Take the bay leaf out of the soup and sprinkle with chopped parsley. Serve warm and enjoy!

Notes

How to Store and Reheat

Refrigerator:
Store leftover cabbage soup in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months. If freezing, consider leaving out the rice and adding it fresh when reheating.

Reheating:
Warm the soup in a pot over medium heat or microwave until hot.

The post Cabbage Soup appeared first on The Blogette.

Chicken Fajita Casserole

If you’re searching for easy chicken fajita bake, Mexican chicken casserole, or a creamy fajita chicken recipe, this is the one.

This recipe combines tender chicken breasts, colorful bell peppers, zesty fajita seasoning, and a rich cream cheese salsa sauce into a bubbly, crowd-pleasing casserole your whole family will devour. Bonus? It’s naturally low carb and gluten free, making it perfect for a variety of diets.

Ingredients:

Thin-sliced boneless skinless chicken breasts– You can use unsliced or thick breasts, but you’ll need to increase the baking time to about 40 minutes to ensure that the chicken is thoroughly cooked. Use a meat thermometer to ensure the chicken reaches at least 165°F. 

Cream cheese– I used a full-fat cream cheese, but ⅓ less fat cream cheese would also work. 

Chunky salsa– You can use hot or mild, based on what you and your family like. 

Minced roasted garlic– This is the jarred garlic, but you could replace it with 1 tsp of garlic powder if you have that on hand. 

Fajita seasoning– Hot or mild is fine. 

Red bell pepper– Any color works. Yellow, orange, or another green pepper are all perfect, but I tend to like using different colors when I’m cooking for kids because it gets them used to seeing colorful food, and the red and orange peppers are slightly sweeter for younger palates. 

Green bell pepper– Any color works if you don’t like green bell peppers. 

Mexican blend shredded cheese– You could use Colby Jack, pepper jack, or cheddar cheese.

How to Make Chicken Fajita Casserole

Make the Creamy Sauce – In a medium bowl, combine:

1. Softened cream cheese
2. Chunky salsa
3. Fajita seasoning
4. Minced roasted garlic

Mix until smooth and creamy. (Pro tip: fully softened cream cheese makes this step effortless.)

Add the Chicken – Arrange the thin-sliced chicken breasts in a single layer in the bottom of the casserole dish.

Assemble – Spread the cream cheese mixture evenly over the chicken. Top with the sliced red and green bell peppers.

Bake – Bake uncovered for 20 minutes, or until the internal temperature of the chicken reaches 165°F.

Melt the Cheese – Remove from the oven and sprinkle the Mexican blend cheese evenly over the top. Return to the oven for 5 additional minutes, until melted and bubbly.

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More Chicken Casseroles

Bacon Ranch Chicken

Forgotten Chicken

Broccoli Cheese Casserole

Chicken Fajita Casserole

Chicken Fajita Bake Recipe

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Creamy Chicken Fajita

Bake made with tender chicken, bell peppers, salsa, fajita seasoning, and melted cheese. An easy 30-minute baked dinner that’s low carb, family friendly, and perfect for busy weeknights.

Course dinner

Cuisine American

Keyword casserole, Chicken, mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Equipment

• 9×13 Casserole dish
• Non-stick cooking spray
• Mixing bowl
• spoon
• Rubber or offset spatula

Ingredients

• 2 pounds thin-sliced boneless skinless chicken breasts (about 4-5)
• 1 (8-ounce) block cream cheese, softened
• ½ cup chunky salsa
• 1 (1-ounce) packet fajita seasoning
• 1 Tablespoon minced roasted garlic
• 1 large red bell pepper sliced into strips
• 1 large green bell pepper sliced into strips
• 2 cups Mexican blend shredded cheese
• Cilantro for garnish (optional)
• Sliced limes for serving (optional)

Instructions

• Prepare your dish. Preheat your oven to 375°F and spray a 9×13 casserole dish with non-stick cooking spray.
• Add the chicken. Arrange the chicken in a single layer in the bottom of the casserole dish and set aside.
• Make the creamy sauce. In a medium bowl, combine the cream cheese, salsa, fajita seasoning, and garlic. Make sure your cream cheese is softened to make mixing easy!
• Add the sauce and bell peppers. Spread the mixture evenly over the chicken and top with the sliced bell peppers.
• Bake. Bake uncovered for 20 minutes or until the internal temperature of the chicken is 165°F.
• Melt the cheese. Remove from the oven and sprinkle with cheese before placing the entire dish back in the oven for an additional 5 minutes to allow the cheese to melt.
• Garnish and serve. Garnish with chopped cilantro and serve warm with sliced limes.

Notes

Storage & Meal Prep

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze fully cooled casserole for up to 2 months. Thaw overnight in the refrigerator before re-heating.

Reheating: Warm in the oven at 350°F or microwave individual portions until heated through.

This is a fantastic make-ahead meal for busy weeks.

The post Chicken Fajita Casserole appeared first on The Blogette.