enchiladas

Recipe: Street Corn Enchiladas

Abby H.Leave a comment

Inspired by Your Barefoot Neighbor, this recipe is really tasty and pretty easy.

Ingredients:

  • 14 ounces fire-roasted corn (available frozen or canned- if you use canned, drain it)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 T. Neutral cooking Oil
  • 2 cups cooked chicken, cut into bite-sized pieces (Rotisserie chicken works great for this)
  • 28-ounce can green enchilada sauce. I like Las Palmas
  • 1 cup Sour Cream (or plain Greek yogurt)
  • 1 can cream of chicken soup
  • 4 T.  Elote Seasoning (or more, to taste)
  • 1 package corn tortillas
  • 4 cups cheese of your choice- I like Monterey Jack or Mexican Melting Cheese blend
  • Spray release

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, sauté the corn, bell peppers, and onion in oil until the onions are soft and translucent, about 5-10 minutes.
  3. Remove from the heat and let cool slightly.
  4. In a mixing bowl, combine the Enchilada sauce, cream of chicken soup, sour cream, and elote seasoning.
  5. Spray a 9×13 pan with nonstick spray.
  6. I prefer to layer enchiladas, like lasagna, instead of rolling them. Spoon a little sauce into the bottom of the pan. Then lay down a layer of tortillas, veggies, chicken, cheese, and sauce. Continue to layer the ingredients until the pan is full. Top with any remaining cheese.
  7. Cover with foil and bake for 30-45 minutes. Remove the foil during the last 10 minutes to melt the cheese on top.
  8. Allow to rest for a few minutes before serving.

Variations:

  • Gluten Free: Substitute gluten-free cream of Chicken Soup
  • Vegan: Omit Chicken. Substitute faux meat as desired, or increase the amount of veggies. Substitute sour cream, cream of chicken soup, and cheese for your preferred vegan versions.

 

Recipe: Green Chicken Enchilada Casserole

Abby H.

This is a very simple recipe, and it has a lot of variations for budget, and if you are trying to use up what you have in your pantry and fridge.

I got a package of rotisserie chicken pulled off the bone from Costco not long ago. I defrosted it, and now I’m ready to start using it.  If you don’t have a rotisserie chicken, you can substitute 2 cups of shredded cooked chicken or 2 small cans/1 large can of canned chicken, drained, rinsed, and shredded.

Green Chicken Enchilada Casserole

Ingredients

  • 2 cups cooked/shredded chicken
  • 1 19-ounce can green enchilada sauce
  • 1/3 cup sour cream
  • 2 cups shredded sheese, divided (I used 1/2 Cheddar and 1/2 Asadero)
  • 10-ish corn tortillas, cut or ripped into bite-sized pieces (You may need more or less depending on how big your pieces end up)
  • Topings/Garnishes: Salsa, Sour Cream, shredded lettuce, diced onions, or picled onions (Your choice)

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together the enchilada sauce and sour cream. Taste and add any additional seasoning as desired (onion or garlic powder, white pepper).
  3. In a 13×9 pan, coat the bottom with 2-3 tablespoons of enchilada sauce.
  4. Layer tortilla pieces, chicken, cheese, tortilla, and sauce until your pan is full.
  5. Top with any remaining cheese.
  6. Tent the pan loosely with aluminum foil and bake covered for 35-40 minutes.
  7. Remove foil and cook for another 5-10 minutes until the cheese on top is browned and bubbly.
  8. Serve with toppings/garnishes as desired.

 

This meal serves 6-8, depending on the sides you choose to serve.

Leftovers can be frozen.

 

 

New Recipe: Chipotle Black Bean Enchilada Casserole

Abby H.

This is a super easy, yummy recipe. My kids love it because it’s cheesy, and vegetarian (important for my big kid). I’m making a big batch for dinner this week, with plenty of leftovers!

It freezes well so you can make a bigger batch and have some for later.

Chipotle Black Bean Enchilada Casserole

Serves 6-8

Ingredients:

  • 1 bag MorningStar Farms® Chipotle Black Bean Crumbles (12 oz)
  • 3 cups cheese, divided (I use Mexican blend)
  • 1 large (28 oz) enchilada sauce (I like green)
  • 16-19 corn tortillas, torn into bite-size pieces
  • 1 bag (12 oz-ish) fajita blend (that’s onions and peppers)
  • spray release

Directions:

  1. Spray a 9×11 baking dish with spray release.
  2. Layer torn tortillas, black bean crumbles, fajitas blend, tortillas, sauce, and cheese.
  3. Layer until pan is filled, top with cheese.
  4. Cover with foil and bake at 350 degrees for 30 minutes until bubbly.
  5. Remove foil and continue to bake for 10-15 minutes until the top is brown and bubbly.

Serve with sour cream, salsa, and diced black olives (optional, but a family favorite). I serve with a Mexican Caesar Salad, or Cilantro Lime Rice-a-Roni.

To make this dish vegan, use vegan cheese.

Mexican Cesar Salad

Ingredients:

  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • 1 small can corn, drained and rinsed
  • ¼ c ranch dressing
  • ½ c your favorite salsa

Directions:

  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

 

One Roast Chicken, Three Meals!

Abby H.

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I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.

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So many veggies!
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Compound Butter

 

 

The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg, Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas (this recipe, but I added 1 cup shredded chicken).  Here is my fool-proof recipe for a tasty meal.

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Bock Bock Bock!

Roast Chicken, Veg, and Gravy

Ingredients:

  • 1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
  • 1 stick of butter, softened to room temperature
  • 1 teaspoon of each of the following: Rosemary, Shallot Pepper, Parsley
  • 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
  • 1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
  • 4 cloves of garlic, diced
  • salt
  • pepper
  • 2 T. corn starch (this makes the recipe Gluten-Free)
  • 1/2 c. water or chicken broth

Directions:

  1. Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
  2. Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
  3. Stuff the cavity with veggies, place chicken breast side down in a baking dish.
  4. Pour remaining veggies into the baking dish around chicken.
  5. Cover loosely with foil, and bake the chicken for 20 minutes per pound.
  6. About 20 minutes before the chicken is done, remove foil and finish cooking.
  7. Chicken is done when internal temp reaches 165 degrees (we have this meat thermometer)
  8. Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
  9. Remove chicken and veg from the pan and set aside.
  10. In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
  11. As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
  12. As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.

Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).

There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.

Talk Back: What is your favorite meal to serve guests?

 

 

 

 

 

Recipe: Easy Cheesy Enchiladas

Abby H.

IMG_2712.jpgI love enchiladas. I seldom get them when we get Mexican take-away because they aren’t baked, so the cheese isn’t melty. And really, life is primarily about melty, gooey cheese.

The other night, I had a hankering for melty cheese, so I rifled through the cupboard and discovered that we had all the fixins’ for cheese enchiladas. I added caramelized onions, because… why not?

This recipe is easy to make, vegetarian, gluten-free,  and can be made vegan if you use dairy-free cheese.

Ingredients:

  • 1 medium white onion, chopped
  • 1T. butter or olive oil
  • 12 corn tortillas
  • 1 can enchilada sauce, approx 24 -26 oz (I prefer green) Las Palmas is my favorite brand
  • 12 pepper jack cheese sticks
  • 1/2 c. shredded cheese (I used cheddar, but Mexican cheese blend works great)

Directions:

  1. In a pan, cook onion in butter/oil on medium low for 10-15 minutes, stirring frequently.once onions are golden brown, remove from heat and set aside.
  2. Once onions are cool, add to enchilada sauce. Pour 1/2 of sauce into the bottom of a baking dish. Sprinkle with 1/2 of shredded cheese.
  3. Place 1 cheese stick at the edge of a corn tortilla and roll the tortilla around the cheese. Place in the baking dish, flap side down.
  4. Continue until the baking dish is full.   I do one layer, but depending on how many people you need to fee, you might do two layers.
  5. Pour remaining sauce on top of enchiladas, top with remaining shredded cheese.
  6. Bake at 350 for 20-30 minutes, until cheese is bubbly and edges of tortillas are crisp.

 

I serve with beans, rice, and Mexican Cesar salad. They make great leftovers too- not that it will last.

 

2/5/18 Meal Plan Monday

Abby H.

dsc07997The next few weeks will feature a lot of meals with chicken. Vons and Albertsons had Boneless, Skinless chicken breasts on sale for .99/lb (limit 10 lbs) on Friday. Of course, I picked up 10 lbs. I then spent an hour cutting up the meat, as it was whole breasts. I prepped 10 ziploc freezer bags, some with spices or marinade. We’ve now got 10 meals worth of meat prepped! Yes, I did use the kitchen scale to make sure that each bag was as close to 1 lb. as I could get.

I’m just posting dinners for our meal plan. The kiddos lately have been having protein pancakes (I like Kodiak Cakes mix- it’s yummy and very versatile) with butter and Peanut butter. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes. We mix it up, and have different flavors and mix in all kinds of stuff into our shakes, so as not to get bored. Here area few of our favorite recipes.

Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.

Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!

Monday:

  • D: Salsa Chicken- It’ll be going into the crockpot in a bit!

Tuesday:

  • D: Cheese Enchiladas, Beans & Rice

Weds:

  • D: Chef Salad

Thursday:

  • D: Chicken Divan (recipe will be posted tomorrow)

Friday:

  • D: Leftovers (I will be at the Influential Summit for the day, so I’ll pull together some leftovers when I get home)

Saturday:

  • D: I’m not sure- We’ll be out of town for an event during the day, and I don’t know when we’ll be home.

Sunday:

The menu may change, as  I pull stuff out of the pantry to rotate what we’ve got (I am trying to cut down on waste, and put the older stuff up front to get eaten first). My birthday is this weekend, so we may be using up a lot of my birthday freebies as we are in the vicinity of deals.