Jiffy Enchilada Chowder A Pantry Food

JIFFY GROUND PORK SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend., Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender. Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.

"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
• Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
• Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
• Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
• Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

PANTRY-SHELF SALMON CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.

CHEESE ENCHILADA CHOWDER

Steps:

• Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
• In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
• Gradually whisk in the milk until mixture is smooth.
• Pour over vegetables in slow-cooker.
• Cover and cook on LOW heat for 6-8 hours.
• Add cheese and stir until melted.
• Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

JIFFY CREOLE MANHATTAN (A PANTRY RECIPE)

Steps:

• Mix soups and heat to boiling.
• Serve immediately.

JIFFY CLAM CHOWDER BISQUE (A PANTRY RECIPE)

Steps:

• Mix soups and heat to boiling.
• Mix powdered milk with water and add to soup.
• Serve immediately.

JIFFY ENCHILADA CHOWDER (A PANTRY RECIPE)

Steps:

• Mix all together and bring just to a boil.
• Serve immediately. Top with sour cream, cheese, onions if desired.

JIFFY BISQUE OF TOMATO AND CLAM (A PANTRY RECIPE)

Steps:

• Mix soups and heat to boiling.
• Mix powdered milk with water and add to soup.
• Serve immediately.