Chicken Enchiladas

I've been on a Mexican food kick lately, but it isn't a type of food I'm necessarily good at cooking. I wish I knew how to make real, authentic, SPICY Mexican food. I really liked this recipe. It was creamy without being soggy. There is no Cream of Chicken Soup, but it still has a yummy flavor from the broth. I definitely will be using this recipe again. I served it with fresh guacamole and salsa and some black beans (they didn't turn out as well, so I'm not posting that recipe.) If you have any super Mexican recipes, please send them my way!

Chicken Enchiladas

1 cup diced onion

1/2 cup diced green pepper

2 TB butter

2 cups cooked chicken (I think I'd up this to 3 cups next time)

1- 4 oz. can green chilies

3 TB butter

1/2 cup flour (or less)

1 tsp coriander (I didn't have any, and it was fine without)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey Jack cheese, shredded

12- 8 inch flour tortillas

Cook onion and green pepper (I added 1 TB minced garlic also) in butter until tender. Add this mixture to chopped chicken and green chilies. (I gave the veggies and chilies a quick run through the food processor after cooking to "incorporate" (Disguise) and then stirred this into the chicken.) Melt 3 TB butter and add flour and spices. Stir in broth. Stir and let thicken. Remove from heat; stir in sour cream and 1/2 cup cheese. Fill tortillas with 1/4 cup chicken mixture. Roll up and place seam side down in 9 by 13 dish. (I poured a little sauce in the bottom of the dish so the tortillas wouldn't stick.) Pour sauce over rolled enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes. Enjoy!

I also added a little chili powder and pepper to the sauce as I was going. A little bit of cumin would be a nice flavor too as would a spash of tabasco sauce.
FYI- I found this recipe on food.com under Chicken Enchilada Casserole

Slow Cooker Enchilada Casserole

I found this in a magazine (allyou.com) and thought that it looked so good, so I'm sharing it! I think that I'll try this, although I may tweak* it a little for my picky kiddos. This would be so yummy to come home to. I think I'd like chips and salsa and a dollop of sour cream with this. This recipe serves 4 and is an easy crock pot meal.

Slow Cooker Enchilada Casserole

9 6-inch corn tortillas

15 oz. canned enchilada sauce

15 oz. can black beans, rinsed and drained

2 cups frozen corn

 2 1/2 cups shredded cheddar

Place an oven rack about 5 inches from the broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until slightly spotted, 2 to 3 minutes total. Reserve 2 Tb enchilada sauce. Combine beans, remaining sauce in a bowl. Mist crock pot with cooking spray. Place 3 tortillas in bottom, breaking if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with one cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, corn and 1 cup cheese. Top with remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges. 2 to 3 hours.

*My tweaks: I think that I would brown/drain some hamburger (or chicken) and mix in with the bean mixture. Also, I'd just dump the corn in this mixture too. I would also use the larger can of enchilada sauce and put some on the bottom of the crock pot to prevent sticking and keep the extra to serve over the top of the enchiladas. Top with some sour cream, fresh salsa and guacamole. Enjoy!



Chicken Tortilla Soup

It's fall... time to get out the big soup pot and start simmering away! This is a good and easy version of this soup, (not Cafe Rio's, but still yummy.) I like to serve it with tortilla chips, shredded cheese and a small dollop of sour cream.

Chicken Tortilla Soup

1small onion, chopped

2 tsp minced garlic

2 Tb oil

1 (16 oz) can Mexican stewed tomatoes

1 (42 oz) can/box chicken broth

1 lb. chicken- boneless, skinless, cut into 1/2" chunks

2 cups frozen corn

1 tsp lime juice (or more to taste)

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp salt

Cook onion in oil. Add garlic and saute 2 to 3 minutes. Add tomatoes, spices and broth. Bring to a boil. Reduce heat and simmer 10- 15 minutes. Stir in chicken and corn. Continue to cook 10- 15 minutes or until chicken is done. Add lime juice. Serve hot.

Easy Chicken Enchiladas

When I am pregnant I crave hot & spicy food- anything Mexican and with cheese. This is a delicious and easy recipe for a quick dinner. This is also good with green Chile sauce instead of the salsa. Plus, you can dump as much salsa/hot sauce on as you like- more for me please! Enjoy!

Easy Chicken Enchiladas

2 cups cubed cooked chicken

1 pkg (8 oz.) cream cheese, softened

8 flour tortillas (8 in.)

1 cup plain yogurt or sour cream

1 cup salsa

2 cups shredded cheddar cheese

1 can sliced olives

Shredded lettuce and chopped tomatoes, garnish as you like

In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture into each tortilla; roll up tightly. Place seam side down in 9 by 13 pan.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 degrees for 20 min. Sprinkle with cheese and olives. Bake 10-15 min. longer or until cheese is melted. Serve with lettuce and tomatoes.

Cheese Enchiladas with Veggie Chili

This is one of my favorite recipes that my Mom makes. (She's a very good cook :D) It is a complete meal, but is great served with some fresh fruit and a side of Spanish rice, and yummy anytime. Enjoy!

Cheese Enchiladas with Veggie Chili

1 cup chopped onion

2 cloves garlic, chopped

3 Tb vegetable oil

1 can (14 oz.) crushed tomatoes

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

1 can (19 oz.) kidney beans

1 can (12 oz.) corn

1 can (4 oz.) chopped green chilies

1 container (8 oz.) ricotta/cottage cheese

2 cups shredded Colby jack cheese

1 pkg. 5 inch corn tortillas

Saute onion and garlic in oil until soft. Add tomatoes. Stir in cumin, salt, pepper, and red pepper flakes (add more or less for heat). Bring to a boil. Add beans, corn and half of the chilies. Return to boiling; lower heat and simmer 15 minutes. Spoon chili into 9 by 13 pan. Combine ricotta cheese and 1 1/2 c. shredded cheese and remaining chilies. Spoon 2 Tb of this onto tortilla. Roll up and place on chili. Sprinkle remaining cheese over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.

"Easy" Chili Verde

This is so yummy on a chilly night, and even better because it was easy to make (I call it "easy" because it doesn't take all day like my Mom's chili verde, that I love). I served it with Spanish rice, refried beans, grated cheddar cheese and warm flour tortillas. Enjoy!

"Easy" Chili Verde

6 boneless pork chops or pork tenderloin, cut into bite sized chunks

Season with: garlic powder, pepper, cumin and a tad of salt

Brown meat and seasonings together.

Add on 28 oz. can of green chili enchilada sauce.

Simmer for one hour or until the meat is tender.

Whisk together about 1/2 cup water with 3 Tb. flour and then stir into sauce to thicken.

Enchilada Casserole

Mmmmm! When I was pregnant with Brax and Addy I could have lived on Mexican food and drank salsa. This is a yummy casserole that I like to make- the spicier the better :D Plus, you can make this in two small dishes and freeze one then *Presto!* dinner already made! Just take out and thaw overnight in the fridge and bake 350 degrees for 35 minutes covered, uncover and bake another 10 minutes, or until warm and bubbly. Enjoy!

Enchilada Casserole

1 1/2 lbs. ground beef

1 large onion, chopped

1 cup water

2 to 3 TBS chili powder

1 1/2 tsp salt

1/2 tsp garlic powder ( I use more)

2 cups salsa, divided

10 flour tortillas, cut into strips, divided

1 cup sour cream

1 can corn, drained

4 cups shredded mozzarella or Colby jack cheese

Brown beef and onion. Drain. Stir in water and spices. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Place 1/4 cup salsa each in two greased 8 inch square baking dishes. Layer each with 1/4 of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two dishes. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to a month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover, bake for another 5-10 minutes or until heated through. Serve with rice and black beans for a whole meal.