This easy, family-friendly chicken enchilada casserole recipe is a mashup of two crowd pleasers – cheesy enchiladas and carby pasta – for an easy dinner that’s on the table in 40 minutes flat. Loaded up with all the flavors you crave from enchiladas, this one-pan enchilada pasta skillet masterfully brings together pasta and saucy Tex-Mex deliciousness for a fast, fuss-free weeknight win.

Looking for an easy chicken enchilada casserole?

Craving those delicious enchilada flavors but short on time and patience? Look no further than this easy chicken enchilada casserole! It’s like a magic trick – all the yummy goodness of chicken enchiladas transformed into a comforting, cheesy casserole that’s ready in no time.

It’s like a combination between regular chicken enchiladas and cheeseburger casserole. The result? A super delicious Mexican-inspired meal guaranteed to please the whole family.

What Is a Chicken Enchilada Casserole?

This delicious chicken enchilada casserole captures all the flavor you love about enchiladas but in a much simpler and speedier way. It involves tender chicken and fluffy pasta nestled in a rich and savory enchilada sauce, all smothered with melty cheese. Unlike traditional enchiladas with individual tortillas, this casserole uses pasta instead and throws everything together in one dish for a fuss-free and family-friendly meal.


What you’ll love about this recipe:

  • EASY – Chicken enchilada casserole is a perfect solution for busy weeknights. It’s a one-pan wonder that requires minimal prep and cooks up quickly. Plus, leftovers reheat beautifully, so you can have delicious lunches ready to go.
  • LOW-EFFORT – This casserole delivers all the bold, delicious flavors you love about chicken enchiladas – the savory chicken, the rich enchilada sauce, the melty cheese – but in a much simpler and faster way. No need to pre-cook tortillas or assemble layer by layer. Just toss everything together and let the oven do the work!

What You Need to Make Chicken Enchilada Casserole

  • Olive oil: For sauteing the onion and red pepper to build flavor.
  • Salt and pepper
  • Cooked chicken: Base of protein for the casserole. Leftover chicken or shredded rotisserie chicken works well.
  • Onion and red pepper: Vegetables that add flavor and texture.
  • Black beans: Protein and fiber boost.
  • Enchilada sauce: Base of the casserole’s flavor, providing a rich, spicy, tomatoey taste.
  • Chicken broth: Thins the enchilada sauce and adds depth of savory flavor.
  • Tabasco (optional): Extra kick of spice, adjustable to your preference.
  • Cheese: Melty cheese adds creaminess and ties the flavors together. Velveeta offers a smooth texture, but cheddar or another cheese works too.
  • Pasta: We used cooked pasta for this recipe, but you could still use corn tortillas or flour tortillas and layer them if you like. 
  • Sour cream (optional): Adds a cooling and tangy counterpoint to the spicy enchilada sauce.
  • Cilantro and scallions (garnish): Fresh herbs for a bright pop of flavor and color at serving time.

How to Make Chicken Enchilada Casserole

  • Grab a large skillet and heat up 1 tablespoon of olive oil over medium heat. Season your chicken breasts with some salt and pepper, then toss them in the hot skillet. Let them cook for 5-7 minutes, turning them over occasionally until they’re golden brown on all sides. Once they’re cooked through, take them out of the pan and set them aside on a plate with a cover to keep them warm.
  • Now, wipe out any leftover bits of chicken from the skillet (a paper towel works great for this). Add a little more olive oil (just the remaining tablespoon) and heat it up again over medium heat. Toss in your onions and peppers and cook them for about 5 minutes, stirring every now and then, until they’re softened up.
  • Now it’s time to add all the good stuff to create the base of your casserole. Pour in the black beans, enchilada sauce, chicken broth, and a few dashes of Tabasco (adjust the amount to your spice preference). Crumble the Velveeta cheese into the pan and add the pasta. Give everything a good stir to combine. Reduce the heat to low, cover the pan, and simmer it all together. Keep an eye on it and stir occasionally to make sure nothing sticks to the bottom. (The cooking time will depend on your pasta, but it should take about 10 minutes for bowtie pasta to be al dente, which means cooked through but still a bit firm to the bite.)
  • Once the pasta is cooked, reduce the heat to medium-low and add the chicken back into the pot, along with any juices that have accumulated on the plate. Let everything simmer for another 3-5 minutes, stirring occasionally, until the chicken is heated through and the sauce has thickened up a bit.
  • If you love that cheesy enchilada goodness on top, here’s what to do. Sprinkle the remaining shredded cheese over the entire thing. Then, carefully place the pot under your broiler (with the oven door cracked open a bit) for just a few minutes until the cheese melts and gets bubbly. Be careful not to burn it!
  • Finally, it’s time to serve! Scoop the skillet into bowls or onto plates and top it off with some chopped scallions and fresh cilantro. For an extra cooling and tangy touch, dollop a big spoonful of sour cream on each serving. You can even set out a little bowl of sour cream, scallions, and cilantro on the table so everyone can add their own favorite toppings.

Expert Recipe Tips

  • Don’t be afraid to experiment with cheese! Monterey Jack and cheddar are a classic combo, but pepper jack adds a nice kick or queso fresco provides a crumbly freshness. You can even use a blend of your favorite cheeses.
  • Love a little extra something? Before adding the top layer of cheese, sprinkle the casserole with chopped green onions or black olives for a pop of color and flavor. Serve it up with your favorite toppings like salsa, sour cream, cilantro, and guacamole for a fiesta at the table!

How to Store Leftovers & Reheat

Leftover chicken enchilada casserole in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.

Reheat in the microwave for 1-2 minutes or until warm. 

What to serve with chicken enchilada casserole

Serve up your delicious chicken enchilada bake with some Mexican staples like refried beans and Mexican rice. If you want to get fancy, you could make a grilled corn salad as a side.

Dig in and enjoy this comforting and flavorful chicken enchilada casserole – a weeknight win that will leave everyone asking for seconds! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Cheesy Chicken Enchilada Pasta

Craving enchiladas but short on time? This one-pan enchilada pasta skillet satisfies the craving in 40 minutes flat, packing all those cheesy, saucy Tex-Mex flavors into an family-friendly crowd-pleasing one skillet meal.
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Quick Dinner Recipes
Author: Kita Roberts
5 minutes
Serves: 12


  • 2 tbs olive oil - divided
  • salt and pepper
  • 1 lbs chicken - cut into bit sized pieces
  • 1/2 onion chopped
  • 1/2 red pepper chopped
  • 1 14.5 oz can black beans - drained and rinsed
  • 2 10 oz cans enchilada sauce
  • 1 cup chicken broth
  • 1 teas Tabasco
  • 2 oz Velveeta cheese - use shredded cheddar or another cheese of your choice if Velveeta is not your thing
  • 8 oz pasta
  • 1/2 cup shredded cheddar cheese
  • sour cream - cilantro, scallions


  • Heat 1 tbs olive oil in a large skillet over medium heat.
  • Season chicken with salt and pepper and place in skillet.
  • Brown on all sides, about 5-7 minutes.
  • Transfer chicken to a plate, cover, and set aside.
  • Wipe out the skillet and heat the remaining olive oil over medium heat.
  • Cook the onions and peppers until soft, stirring frequently, about 5 minutes.
  • Add the beans, enchilada sauce, chicken broth, Tabasco, Velveeta and pasta.
  • Cover and adjust heat as needed to maintain a low simmer.
  • Cook until pasta is al dente, stirring to prevent anything from sticking to the bottom. (My bow tie pasta took about 10 minutes).  
  • Reduce heat to medium low and add chicken, and any accumulated juices back to the skillet.
  • Cook until everything is heated through and sauce has thickened, 3 to 5 minutes longer.
  • If desired, sprinkle with remaining cheese, and place under broiler for a few minutes until cheese has melted.
  • Top with scallions, cilantro, and a large dollop of sour cream, or serve in small containers on the table for everyone to scoop their own toppings.


Serving: 1g | Calories: 240kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 773mg | Fiber: 4g | Sugar: 4g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

⭐ Tried this recipe? Rate it ⭐

Help out the next person and give it a star rating below!

Recipe FAQs


Small pasta shapes work best in this casserole, as they mimic the bite-sized pieces of lasagna noodles found in traditional enchiladas. Here are some good options:

  • Ditalini
  • Orecchiette (earrings)
  • Campanelle (bells)
  • Rotini

If you don’t have any of these, small elbow macaroni or even broken-up pieces of regular lasagna noodles will work in a pinch.

Yes! Simply omit the chicken and add an extra can of black beans or another type of bean, like pinto beans, for extra heartiness. You can also use vegetable broth instead of chicken broth.


  1. I’ve always wanted a piece of Le Creuset, any piece. But, if I had to choose one, I’d go with the 6 3/4 QT. oval French oven. I love braised dishes have a wiener Dutch oven. French beats Dutch in my book. 🙂

    Now the pasta…….major comfort food. I love Cheddar, but yeah, Velveeta is my thing too. It looks delicious. Hope you had an awesome Christmas.

  2. German Lopez says:

    What a great giveaway. Thank you so much for this opportunity. I think I would use a skillet to cook everything from steaks and bacon to some nice fluffy eggs and pancakes. A cast iron skillet is all I need to cook everything and to have a complete kitchen ;).

  3. Stephanie says:

    Honestly, I would most love the skillet you are giving away! But that pumpkin casserole dish is mighty cute!

  4. Stephanie says:

    “Like” you on Facebook (Stephanie Smith)

  5. German Lopez says:

    I follow you on FB

  6. Stephanie says:

    “Like” Le Creuset on Facebook!

  7. German Lopez says:

    I follow Le Creuset on FB

  8. Stephanie says:

    Follow you on Twitter @VegBakeaholic

  9. German Lopez says:

    I follow on Twitter.

  10. Stephanie says:

    Follow LeCreuset on Twitter @VegBakeholic

  11. Stephanie says:

    Flattery?! How about I changed dinner plans after reading this post! Can’t wait to try it 🙂

  12. German Lopez says:

    Tweeted about giveaway.

  13. German Lopez says:

    Following Le Creuset on Twitter.

  14. German Lopez says:

    Joined email subscription.

  15. OMg ! This is my DREAM cookware !!! One day, I will be able to afford it. But, since you’ve asked, the item I would use most would be the SQUARE SKILLET GRILL in Cherry. (I *will* have my red kitchen, come hell or high water !) I can’t always grill outside and I love a good steak cooked with butter (only !) in a cast iron skillet. I think this grill would be PERFECT to go with my new stove. <3

    :fingers crossed:

    Thanks for your blog and great FB posts. My "To Try" list keeps growing and growing ! 😀

  16. German Lopez says:

    Repined post on Pinterest.
    User name : germslopz

  17. I love Le Creuset. I only have a french oven and would love to have the skillet. I follow you on face book, I pinned this post and I follow Le Creuset on facebook. Fingers crossed!

  18. Have enjoyed following your blog and on Facebook for over a year now I think. This recipe looks fantastic. I like to make my own enchilada sauce from a recipe from Cooking Light magazine. It’s easy and so tasty. The combo of pasta and cheese is always good in my book, add in the Mexican flavors and the chicken and you’ve got a winner as far as I’m concerned!

    Now regarding the LeCruset. I got a small oval baker and a gorgeous 5 quart covered casserole for Christmas. I am thrilled with them both. The truth of the matter is that some people like expensive shoes, and some people like fast cars, and some people like pretty handbags. When it comes to me, you can keep all of that. I am all about the pots, pans and knives. Frankly, if you are giving away ANYTHING LeCruset I would take it and love it and make it my friend. 🙂 Happy Holidays!

  19. pick only one le creuset item?! i love the roasters (especially the various colors they come in)

  20. I would use one of the larger stock pots the most for boiling lobsters and making stews!

  21. I’m following pass the sushi on facebook.

  22. I’m following Le Creuset on facebook.

  23. I would love to try their oval skillet. I have had such a hard time finding a skillet I loved, so maybe this would be it!

  24. I follow your blog via RSS.

  25. I’ve repinned this post on Pinterest.

  26. This dish positively has my husband’s name all over it. Actually, I think he’d be happy if I won that bunch of cilantro in your pic! He’s a cilantro lover, and I’ve not been making anything “cilantroish” of late. I’ve got this one printed and on the top of my recipe pile for when he gets home! Fantastic recipe.

  27. Ok… now for the bribery… If I ever win the lotto, I till totally share it with you!! 🙂 And as always, your photos are so beautiful. One of the commenters on G+ has already said we should have forks included so we can taste right away.


  29. I followed you on twitter

  30. As for flattery – I just discovered your blog, but this looks delicious. I may make it tonight

  31. I follow you on Twitter. I’ve also staked out a bird feeder for your tweety!

  32. I pinned your recipe! Better than that, I’ve printed it out and plan to actually create it myself. I love anything with the words Enchilada and Cheese in it!!!

  33. Bribery… I have nothing but to say that I wish you a VERY happy new year… One filled with continued success, perfect health and all the love you deserve!


  34. The skillet! Happy new year!

  35. After reading this recipe, I am going to pin it and make it this week. I think I definitely need the le creuset skillet!!! My husband loves bacon and I cook a lot! Love your website and recipes. Thanks!

  36. I’ve pinned it, shared it on facebook, followed your blog and am following Le Creuset on facebook. Fingers crossed 🙂

  37. I made Julie’s version for my craft group a few weeks ago and it was a major hit – I have no doubt your version will do the same!

  38. I can see myself using both this skillet and the 5 1/2 qt round french oven every day! Thank you for the chance!!!

  39. I like you on Facebook!

  40. I like Le Creuset on Facebook!

  41. I subscribe to your emails!

  42. I follow you on Twitter! (at barkingbulltran)

  43. I follow Le Creuset on Twitter! (at barkingbulltran)

  44. I subscribe to your RSS feed via Google Reader!

  45. I Google+’ed this post!

  46. I’m getting a new kitchen in the new year, and when I do, I’m finally going to buy myself a Round French Oven. But the skillet would be a welcome addition in there, too:)

    Can’t wait to make this casserole. Looks like something my boys will devour.

  47. my stepdad and i have had many discussions about le creuset skillets, and in particular how much we like the ‘nutmeg’ colour! he’s already got a crockpot and i don’t, so i maybe covet that most, but we’re certainly interested in acquiring a shiny new skillet too!

    p.s. pinned! (as i would have done anyway onto my ‘dinners’ board because this looks incred)

  48. christine rennegarbe says:

    4 1/4 c souppot is beautiful!

  49. I follow Pass the Sushi on FB

  50. I follow Le Creuset on FB

  51. I subscribe via email

  52. I follow Pass the Sushi on Twitter

  53. I follow Le Creuset on Twitter

  54. I would like the cast iron deep covered skillet!

  55. I like Pass the Sushi on Facebook

  56. Oops – forgot the important post! I have tons of uses for the 8-qt stockpot from Le Creuset, would love to have one in my kitchen!!

  57. I subscribed to your RSS feed

  58. I’d probably use the 12″ nonstick deep fry pan the most. I like you on Facebook. Happy New Year!

  59. I would use a 5.5 quart dutch oven!

  60. I like Pass the Sushi on Facebook – Abby Leigh

  61. I like Le Creuset on Facebook – Abby Leigh

  62. I follow @passthesushi on Twitter – @just4gaily

  63. I follow @LeCreuset on twitter – @just4gaily

  64. Honestly I’d use a skillet just like you have the most. I need a pan that I can start on the stovetop and then transfer to the oven:)

  65. Chris Cutts says:

    I would use the skillet! This would be the perfect excuse to thow out the old one.

  66. Kita, this go my attention because it looks so yummy! I love easy Mexican dishes and in this pretty skillet is even better. I would use the skillet yo have the most.

  67. I like the 7 qt dutch oven

  68. I follow Le Creuset on FB

  69. Follow you on fb. ( :

  70. Wendy Rupper says:

    the 7 qt. dutch oven would be awesome!

  71. 3 3/4 QT. DEEP COVERED SKILLET is what would love to win. I pinned your recipe, liked you on FB, and tweeted your contest.

  72. Susan Allen says:

    I’m constantly looking for skillet meals or casseroles because of my hectic and unusual schedule. This would be a great addition to my collection of pots and pans

  73. definitely the 5 1/2 qt french oven, love the color cassis!

  74. I would love that grill/griddle!

  75. I started following Le Creuset on Twitter and pinned this. I’ve done most all the other things for your previous giveaway. I love all Le Creuset cookware, but that oval French oven is calling my name! Would so love to win.

  76. I can’t believe I did not see your blog before!! Well, I guess I shouldn’t complain, I already picked a couple of recipes for my New Year’s party from here already hehehe:)

    For the give away, I would definitely use 11 3/4″ Iron Handle Skillet religiously!
    I did the following for you:)
    Following Pass the Sushi on Facebook
    Following Le Creuset on Facebook
    Joining the Email Subscription
    Following Pass the Sushi on Twitter
    Following Le Creuset on Twitter
    Subscribing to my RSS Feed
    Pinning this post

    Have a wonderful 2013!

  77. I would love the 10 quart stock pot. I am an email subscriber.

  78. The product I’d use the most is the Heritage 4 qt. Rectangular Casserole.

  79. I follow Pass the Sushi on Facebook (FB name: Madeline Brubaker).

  80. I follow Le Creuset on Facebook (FB name: Madeline Brubaker).

  81. I follow you on Twitter (@shala_darkstone).

  82. I subscribe to your RSS feed.

  83. I follow Le Creuset on Twitter (@shala_darkstone).

  84. I follow the e-mail side.I love the site,and cook,for a family all the time.I do use the skillet most of the time!! Have a wonderful New Year!!

  85. Oh yummy! I am a sucker for all things that are Mexican! Especially with cheese and black beans haha

  86. I don’t own any Le Creuset, but I would use the skillet or soup pot most!

  87. 2 QT. ROUND FRENCH OVEN is the piece that I would use alot. You are also on my Facebook page…………Have been reading your blog for quiet a while.Would LOVE the new pan!!

  88. I’d love to own the 5 1/2 qt. Round French Oven in Caribbean.

  89. That looks delish please pass the chips. Oh and a giveaway too..Score! I am a follower on twitter, facebook, google plus, RSS and pinterest…ummm am I a stalker…LOL

  90. cathie l. says:

    Would love that shiny large cherry skillet but if I had to choose one thing (there’s too many to choose from) it would be the cassis mug. It’s beautiful and I’m a big tea and lemonade drinker plus I love to put soups, chilis and stews in mugs.

  91. cathie l. says:

    I follow you on facebook.

  92. cathie l. says:

    I follow Le Creuset on facebook.

  93. cathie l. says:

    I am subscribed to you by email.

  94. cathie l. says:

    I repinned this post on pinterest.

  95. This looks so delicious! Will be using GF pasta, but should work fine! I have been looking at the Le Creuset Skillet and cast iron grill pans. I live in a small apartment where I cannot have a grill so a grill pan is a MUST!!

  96. Karen Goodwin Delaney follows Pass the Sushi on Facebook

  97. Karen Goodwin Delaney follows Le Creuset on Facebook

  98. I subscribe via Email

  99. @kdff follows Kita (Pass the Sushi) on Twitter

  100. @kdff follows Le Creuset on Twitter

  101. I subscribe to your RSS Feed

  102. I Google+ ed this post

  103. Did all of the possible– flattery at its best!

  104. Well, since I could pick just one…Le Creuset’s Signature Collection 6-Piece Set

  105. I followed Le Creuset on facebook and subscribed to the rss feed! I’d take the 12-piece Utlimate Cast Iron Set– it’s on sale, only $999.00!! 🙂

  106. I like L Creuset on FB.

  107. I’m an email subscriber.

  108. I follow you on Twitter.

  109. I follow Le Creuset on Twitter.

  110. Lisa Evanoff says:

    I would use the dutch oven the most

  111. Lisa Evanoff says:

    Follow pass the sushi on facebook

  112. Lisa Evanoff says:

    Already follow Le Creuset on facebook

  113. Lisa Evanoff says:

    I subscribe to your newsletter

  114. Lisa Evanoff says:

    follow on twitter at LisaEvanoff

  115. Lisa Evanoff says:

    Le Creuset following on twitter at LisaEvanoff

  116. Amanda Thompson says:

    I would love the 6 3/4 qt. Oval French Oven in either Aubergine or Ocean ~ absolutely gorgeous!!

  117. Lisa Evanoff says:

    I subscribe to your rss feed

  118. Amanda Thompson says:

    I subscribe to Pass the Sushi via email 🙂

  119. Lisa Evanoff says:

    Pinned the post at Lisa E.

  120. Stephanie says:

    After the skillet, I would definitely use a 4 QT covered oval casserole dish the most!! I covet the Le Creuset!! Thank you!

  121. Stephanie says:

    I am an email subscriber

  122. 5 qt french oven for sure !

  123. I would definitely make most use of the 5QT. OVAL FRENCH OVEN!!! 🙂

  124. I follow Pass The Sushi on Facebook 🙂

  125. I follow Le Creuset on Facebook 🙂

  126. I joined Pass The Sushi email subscription 🙂

  127. I love the cherry skillet.

  128. I’m an email subscriber.

  129. I love the 5 3/4 QT. COVERED OVAL CASSEROLE… and I love love love their colors!

  130. Sail2byzantium says:

    Would totally use the French Oven most, but would really secretly want the Tagine. Difficult to store, but a chicken tagine is so wonderful. Entered, followed, pinned, tweet, google+, and all of the above.

  131. ChristyMN says:

    3 1/2 qt French oven is the perfect size for a small family.

  132. ChristyMN says:

    Also subscribed to RSS feed.

  133. I would use the 9 1/2 qt oval French Roaster the most 🙂

  134. Wild Orchid says:

    I would love one of these–

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  135. Wild Orchid says:

    Following Pass the Sushi on Facebook — Wild Orchid
    wildorchid985 at gmail dot com

  136. Wild Orchid says:

    Following Le Creuset on Facebook — Wild Orchid
    wildorchid985 at gmail dot com

  137. Wild Orchid says:

    Following Le Creuset on Twitter @WildOrchid985

    wildorchid985 at gmail dot com

  138. Carolyn G says:

    I want the Heritage 3 qt. Round Casserole

  139. Carolyn G says:

    Follow you on FB: carolyn gonzalez

  140. Carolyn G says:

    Follow on twitter: carogonza

  141. Carolyn G says:

    Follow le creuset on FB: carolyn gonzalez

  142. Carolyn G says:

    follow le creuset on twitter: carogonza

  143. love the skillet – have followed you and added you to my rss for awhile now, much admiration!

  144. C Mahoney says:

    6.4L Oval French Oven!!

  145. C Mahoney says:

    Following you on FB!

  146. C Mahoney says:

    Following le creuset on FB!

  147. C Mahoney says:

    Following you on Twitter too~

  148. I have followed and liked on all pages


  149. Vanessa P says:

    I’ve subscribed to your RSS feed

  150. Vanessa P says:

    I would love the 4 piece individual pie set

  151. Vanessa P says:

    I’ve liked LeCreuset on FB

  152. I love the heritage au gratin dish! My mom has that same red color in many other le crueset products, it would fit right in here at home 🙂

  153. Kita, this is one delicious looking skillet. It’s going on my weeknight dinner menu; thanks! Hmm, I really want one of Le Creuset’s risotto pots.

  154. Amanda Thompson says:

    I pinned the post you had in the link! 🙂

  155. 5 1/2 qt. Round French Oven

  156. I like Le Creuset on Facebook (Elena Istomina)

  157. I like Pass the Sushi on Facebook (Elena Istomina)

  158. Follow Le Creuset on Twitter @ElenaIstomina

  159. pinned-

  160. I would use 5 3/4 qt. Covered Oval Casserole the most

  161. I Follow Pass the Sushi on Facebook

  162. I Follow Le Creuset on Facebook

  163. I follow @passthesushi

  164. I Follow Le Creuset on Twitter

  165. Stephanie T. says:

    I would use the round french oven the most. In the color red. 🙂

  166. Stephanie Thurow says:

    I follow Pass the Sushi on Facebook via Stephanie Thurow

  167. Stephanie Thurow says:

    I follow Le Creuset on Facebook via Stephanie Thurow

  168. I’m new to your site and I’m glad I found it. I look forward to trying out some of your recipes, they look delicious! Happy New Year!

  169. Cheryl W. says:

    The 5 qt. braiser would get the most use in my kitchen. I love to stew and braise a lot!

  170. Cheryl W. says:

    I am following Pass the Sushi on Facebook (Cheryl HeartnSoulmom)

  171. Cheryl W. says:

    I am following Le Creuset on Facebook (Cheryl HeartnSoulmom)

  172. Cheryl W. says:

    I am an email subscriber

  173. Cheryl W. says:

    I follow you via twitter @HeartnSoulmom

  174. Cheryl W. says:

    I follow Le Creuset on Twitter @HeartnSoulmom

  175. Cheryl W. says:

    I follow Le Creuset via twitter @HeartnSoulmom

    1. Cheryl W. says:

      Sorry this is suppose to be an entry for following your RSS Feed via Google Reader.

  176. The 5 quart braiser in marseilles is at the top of my wish list.

  177. I follow you on facebook as Rust Hawk.

  178. I follow Le Creuset on facebook as Rust Hawk

  179. I follow you on twitter @rusthawk.

  180. I follow Le Creuset on twitter @rusthawk

  181. I am one of your email subscribers.

  182. I am subscribed to your RSS feed in google reader.

  183. Google +ing this post. Your recipe photos are beautiful. I’m trying out the delicious smothered porkshops with smashed potatoes!

    I would use the 2-3/4 qt iron handle saucepan for making puddings, brownie batter, candy! Although that Skillet also looks quite useful

  184. I am now following Pass the Sushi on Facebook
    I am also now following Le Creuset on Facebook
    I have join the Email Subscription
    I am now following Pass the Sushi on Twitter – Sairyknits
    Tweeting about this giveaway including @passthesushi and @LeCreuset – done :
    I am now following Le Creuset on Twitter
    Subscribing to my RSS Feed – done for a bit now!
    Google +ing this post – done!
    Pinning this post – done!

    I love all things Le Creuset – but one of their frying pans would just be epic.

  185. Iam signing up to follow you!!! This recipe looks amazzing and I love anything Le Creuset!!! A skillet would be my most used item!!!

  186. Ttrockwood says:

    I follow le crueset on fb (teri)

  187. I liked you on fb; liked le crueset on fb and Pinned it…..the braiser in whatever color you would want to “pass” my way!

  188. Hey girlfriend I just made this tonight for dinner and it’s a keeper! Loved it 🙂

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