Roasted Chicken Enchilada
1 Whole Roasting Chicken
1 Cugino's Chicken Enchilada Soup Mix (8 CUP)
1 Can Tomato Sauce (15oz)
4 Cups Water
6 Medium Potatoes, 6 Carrots, Celery (or vegetables of choice)
Preheat oven to 350 degrees.
Clean chicken and remove giblets. Place whole chicken in a roasting pan. Surround in cut vegetables of choice.
In a separate bowl, combine Soup mix, Tomato sauce and water. Pour over chicken into roasting pan. Roast at 350 degrees for one and a half to two hours or until chicken is cooked thouroughly and vegetables are soft. Occasionally baste top of chicken with soup gravy. Enjoy!
French Onion Green Bean Casserole- a velvety smooth french onion creamy delight!
2 cans cut or whole green beans. (may use frozen if desired)
1 pint carton of heavy whipping cream
1 Cugino's Burgundy French Onion soup mix (4 cup)
1 cup french fried crispy onions
Preheat oven to 350 degrees.
In a 9 x 13 baking dish, combine green beans and french fried crispy onions. In a separate bowl, mix Cugino's french onion soup with heavy whipping cream. Pour over green beans. Bake for 30 minutes if canned beans are used, 40 minutes if frozen. Delicious creamy flavor in every bite.
Cugino’s Cheesy Enchilada Pot Roast:
1-8 Cup Pkg. Cugino’s Chicken Enchilada Soup Mix
2 lbs. Beef Chuck, Cubed
4 Cups Stew Vegetables (carrots, celery, potatos, etc.)
2 Cups Frozen Corn
1+ Cup Water
1-26 oz. Can Diced Tomatoes
1 16 oz Shredded Cheddar Cheese
In a large Dutch oven, brown meat in 2 Tbsp. olive oil. Add in diced tomatoes, water (to desired consistency), and soup mix. Add stew vegetables and corn, cover and simmer on medium-low, stirring occasionally for 90 minutes or until beef begins to become tender. Continue simmering until beef is tender and vegetables are cooked through. Garnish with grated cheddar cheese and serve with warm tortillas!
* Note: All ingredients can be combined at one time and cooked in a crock-pot as well! Save the shredded cheddar to top for garnish.