weeknight dinner

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.

 

New Recipe: Chicken Bruschetta Stew with Orzo

Abby H.

This soup was easy to make, flavorful, and a big hit.

I used Bruschetta from Aldi’s, however, if you don’t have one nearby, Trader Joe’s Bruschetta is great too.

Unlike most of my other recipes, I will not be providing any sort of dietary alternatives. I’m not sure this recipe would come out the same if it was vegan/vegetarian.

Chicken Bruschetta Stew with Orzo 

  • 1 lb chicken cut of your choice, diced into bite-size
  • One bag, onions, and pepper strips defrosted and chopped into bite sides pieces 
  • 2 tablespoons olive oil or your favorite cooking oil
  • 1-quart chicken broth or stock
  • 1 14.5-ounce can of petite diced tomatoes with oregano and basil 
  • One small jar (about 6-ish oz), red pepper, and artichoke bruschetta (I bought mine at Aldi’s.) 
  • 1 1/2 cups dried orzo pasta (it is rice shaped)
  • 2 tablespoons Italian seasoning 
  • 1 tablespoon onion powder 
  • 1 tablespoon garlic powder 
  • Salt and pepper to taste 
  • Topping: 
  • 2 cups Italian cheese blend, divided 

Directions: 

  1. In a large stock pot, heat oil. Add in bite-size pieces of chicken and cook over medium heat frequently until chicken is no longer pink about 5 to 7 minutes. 
  2. Add in onions and peppers, cooking over medium heat. Stir occasionally, about 5 to 7 minutes until the onions are no longer white, and the peppers are fragrant. 
  3. Pour in a quart of broth and a can of tomatoes. Stir to combine, allow to simmer for about 15 minutes. 
  4. Add an entire jar of bruschetta (approx. 6-ish ounces) to stock pot. Stir to incorporate, and add in orzo and all seasonings. 
  5. Cover pot with lid, turn the stove down to low and allow soup to slowly simmer and orzo to cook for about 15+ minutes. Adjust seasonings as needed, and add salt and pepper as desired. 
  6. soup can be served at this time, or it can be left to simmer on low as needed. 

To serve: ladle soup into a bowl and top with approximately one to 2 ounces of cheese as desired. Serve with garlic bread or hot, crusty buttered bread. Well with a mixed green salad

And as always, the soup is better the next day. This recipe makes 6 to 8 servings and can be frozen.

Recipe: Chicken Tortellini Soup

Abby H.

00169.jpgAs promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.

This soup is super quick and easy to make.

Ingredients:

  • 2 T. butter
  • 1 c. onions, diced
  • 2 cloves garlic, diced
  • 1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s the answer)
  • 1.5 c. carrots, chopped
  • 2 cartons Swansons Parmesan Brodo broth
  • 1 package Chicken and Mozzarella Tortellini
  • 3 cups fresh spinach, washed
  • 2 T. parsley (I used dehydrated, but if you’ve got it fresh, use it)
  • 1 T. Rosemary

Directions:

  1. In a large stockpot, melt butter, and add onions, celery, and carrots. Saute on low until onions are clear and soft, about 15 minutes.
  2. Add garlic and continue to cook on low, stirring frequently, until garlic is fragrant.
  3. Add broth and herbs. Cook on low/medium for about 20 minutes.
  4. Add tortellini, and cook per package directions.
  5. Turn off the heat and toss in the spinach. It cooks super quick
  6. Serve soup with garlic bread.

Note: This soup isn’t vegetarian or gluten-free. If you need a gluten-free option, there is GF tortellini available.