Cheesy Vegetarian Enchilada Casserole - Food Easy Recipe

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Ingredients: 

cooking spray

10 (6 inch) corn tortillas, cut into quarters

1 (8 ounce) package sharp Cheddar cheese, cubed

1 onion, chopped

1 (3.8 ounce) can sliced black olives

1 (16 ounce) can green chile enchilada sauce

2 cups shredded Mexican cheese blend

Procedure: 

1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.

2. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Spatchcock Chicken - Food Easy Recipe

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Ingredients: 

2 (3 1/2) pound whole chickens, wingtips removed

2 teaspoons salt

1 teaspoon dried tarragon

1 teaspoon paprika

¼ teaspoon black pepper

4 teaspoons olive oil

2 lemons, thinly sliced and seeded

Procedure: 

1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.

2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.

3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.

4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.