Chicken and Spinach Flautas

My husband is a fan of ordering flautas when we go out for Mexican food (although it is rare that we do – excluding Chipolte, of course!).  So I was happy when I found this recipe – my husband was sad because he wanted me to fry them. But they are baked for a reason – its healthier and easier this way.  I’m not going to say it tastes better – because I’m not going to lie a fried tortilla is pretty darn good.   But the ooey gooey cheese and spinach and chicken tasted great!

I also wouldn’t say this is a great weeknight meal – since you have to cook the chicken, spinach and then roll and bake the flautas – which all in all takes a while.  It didn’t help that I also made my own guacamole and mexican rice – so I was definitely beat when I finished cooking these.  Thank goodness for margaritas!  Enjoy!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 1/2 cups chicken broth
• 2 cups water
• 1 tsp. Kosher salt
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 Jalapeno pepper, ribs and seeds removed, minced
• 2 cups baby spinach, chopped
• 12 flour tortillas (8 inch)
• 6 ounces shredded Colby jack cheese
• cooking spray

Directions

1. Preheat the oven to 450 degrees F.

2. In a large saucepan, combine the chicken broth, water, salt, garlic powder, cumin, chili powder and half of the jalapeno. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove the chicken and shred with two forks once cooled a bit.

3. Pour out all but 1/4 cup of the cooking liquid. Add the remaining jalapeno and spinach; cook over low heat for a couple minutes, until the spinach is wilted.

4. Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas.

5. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown.

Source: So Tasty, So Yummy

Printer-friendly version

Crockpot Tex-Mex Chicken Stew

Nothing is better than having dinner practically done when you get home from work.   I really need to start using my crockpot more during the work week.  This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening.   My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home.   It is a really delicious and healthy soup.  I will certainly be making this again!   Enjoy!

Ingredients

• 1 large yellow onion, minced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 jalapeno, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 4-6 cups low-sodium chicken broth 
• 1 (14.5 oz.) can diced tomatoes, drained 
• 1/4 cup Minute Tapioca
• 1 Tbsp. brown sugar
• 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz.) can black beans, drained and rinsed
• 1 minced chipotle chile in adobo sauce
• 1/4 cup minced fresh cilantro

Directions

1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.

4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Source: adapted from Pink Parsley, originally from Slow Cooker Revolution

Printer-friendly version

Crispy Southwest Chicken Wraps

I was so excited when I found this recipe – the title is immediately mouthwatering.  I knew this is something we both would enjoy.  Next time I need to plan ahead better and use leftover rice and chicken instead of making them just for this recipe – but other than that – this recipe is easy, delicious, and healthy.  Yum - enjoy!

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken
• 1 (15 oz.) can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red pepper, seeded and diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic salt
• 2 cups shredded monterey jack cheese
• 6-8 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt then add in the chicken, beans, green onion, pepper, cilantro and lime juice.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Fold and roll stuffed tortillas into a burrito. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve immediately.

Source: Mel’s Kitchen Café

Printer-friendly version

Santa Fe Burgers

These burgers were the perfect easy summertime burger recipe.  They are filled with cheese, salsa and crushed tortilla chips – an oddly perfect ingredient that I wish I had thought of.  We are always crushing up tortilla chips in our tacos – so why not cook them inside the burger? Ingenious. I only had Frontera Chipotle salsa on hand – but you can use any kind of salsa you may have.  I found the the chipotle really gave these burgers a great taste though.  My husband is seriously obsessed with the Frontera salsas – I can barely keep the house stocked with them.   I went to two of Rick Bayless’ restaurants in Chicago recently (if you don’t know who he is by now you are missing out!) – and I am still thinking about the food – so fresh, so flavorful and so so delicious. It really has inspired me to cook some more adventurous Mexican dishes.  I topped these burgers with some extra cheese, fresh sliced avocados and some more salsa.  Y.U.M.M.Y!  Enjoy!

Ingredients

• 1 lb. ground beef
• 1 cup shredded Mexican cheese, plus more for serving
• 1/4 cup salsa, plus more for serving
• 1/4 cup crushed tortilla chips
• 1/4 cup thinly sliced green onions
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 4 burger buns
• sliced fresh avocado, for serving

Directions

1. In a medium bowl, combine the beef, shredded cheese, salsa, tortilla chips, green onions, chili powder and garlic salt. 

2. Shape into 4 burger patties. 

3. Cook on the preheated grill for about 5 minutes on each side, or until cook through.

4. Place on buns and top with additional cheese and salsa.  Top with fresh avocado slices.

Source: Pennies on a Platter

Printer-friendly version

Mexican Pizza

I’m actually not usually a fan of mexican taco pizza – I mean it is typically loaded up with greasy beef topped with loads of cheese and piled on top with shredded iceberg lettuce that wilts within minutes.  But this version of mexican pizza was the complete opposite of that one.   The ‘sauce’ is actually pureed black beans.  I topped this with a mixture of cheddar and monterey jack cheeses and packed it full of yummy toppings – tomatoes, olives, spinach, corn, onions, jalapenos and scallions.  Both my husband and I really enjoyed it – it was the perfect meal on a cool summer evening when I didn’t mind turning on the hot oven. Enjoy!

Ingredients

• 1 ball pizza dough (your favorite homemade or store-bought)
• 1 can black beans, rinsed and drained
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. chili powder
• 1/2 tsp. salt
• 3 Tbsp. chicken broth
• 3 oz. shredded cheddar cheese
• 3 oz. shredded monterey jack cheese
• 1 jalapeño, seeded and diced
• 1/4 cup red onion, finely chopped
• 1/3 cup tomato, seeded and diced
• 1/3 cup corn (fresh or frozen)
• 1/4 cup sliced black olives
• 1/3 cup chopped spinach (defrosted frozen spinach)

Directions

1. To make the pizza, preheat the oven and a pizza stone at 450˚ F for at least 15-30 minutes. 

2. Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.

3. Combine the black beans, cumin, paprika, cayenne, chili powder and salt in the bowl of a food processor.  Puree until ground into a paste.  Scrape down the sides of the bowl.  With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed. 

4. Spread the bean puree onto the shaped pizza crust in an even layer (I did not use all of the puree).

5.  Layer evenly with the cheddar and monterey jack cheese.  Sprinkle the jalapeño, red onion, tomato, corn, olives and spinach over the cheese layer.

6. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from Annie’s Eats

Printer-friendly version

Vegetable Enchiladas

I make a conscious effort to have a variety in my menu plan each week – and includes making sure we have a few vegetarian meals each week.  I am well aware that Americans get plenty of meat in their diet already – and we are no exception to that fact.  It’s really no sacrifice to skip the meat – when you make a very flavorful vegetarian dish.  These enchiladas are the perfect example of that!  

I like a recipe that can be make completely from scratch – and this includes the enchilada sauce.  I recommend if you are going to go this route – make the sauce in advance.  I found that making the sauce, filling and then filling and baking these took me over an hour and half in the kitchen.  It also didn’t help that I also made mexican rice – which is also somewhat involved.   Enjoy! 

Ingredients

For the sauce:

• 1 tsp. canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sugar
• 2 (8 oz.) cans tomato sauce
• 1/2 cup water
• Salt and pepper

For the filling:

• 1 (15 oz.) can black beans, rinsed and drained
• 1 Tbsp. canola oil
• 1 onion, chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 zucchini, halved lengthwise, seeded and chopped
• 3 cloves garlic, minced
• 2 1/2 cups enchilada sauce (above), divided
• 1 cup finely crumbled queso fresco or feta cheese
• 1/2 cup minced fresh cilantro
• 1/4 cup drained chopped canned green chiles
• Salt and pepper

For assembly:

• 12 (6-inch) corn tortillas
• vegetable oil spray
• 1 cup (4 oz.) shredded cheddar cheese
• Lime wedges, for serving

Directions

1. To make the enchilada sauce: Heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

2. To make the filling: Preheat the oven to 350 degrees F. 

3. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside. 

4. Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until softened and browned, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

5. Transfer the mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

6. To assemble: Lightly coat both sides of the tortillas with vegetable oil spray.  Place 6 tortillas on a baking sheet and bake until the tortillas are soft and pliable – 2 to 4 minutes.  Working quickly place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas. 

7. Increase oven temperature to 450 degrees F.

8. Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce. 

9. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with remaining sauce and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

Printer-friendly version

Chicken and guacamole tostadas

I love the idea of tostadas – a crisp tortilla covered with a variety of toppings.  These pork tostadas that I’ve made several times are awesome.  These chicken and guacamole ones are much healthier though – the tortilla is not fried, and the guacamole is pureed in the food processor which kind of makes it light and fluffy and it is topped with a simple tomato salsa.  There is nothing bad for you in this meal – I did add some cheese – but it was a small amount and cheese is good for you! 

The main issue I had with this one – was how to eat it.  It seemed like there was no easy way.  I cut mine into four triangles and ate it like pizza.  And my husband rolled his up like a burrito.  Anyway you cut it – these taste delish and are easy and healthy – win, win in my book!  Enjoy! 

Ingredients

For the guacamole

• 1 ripe avocado, peeled
• 1 Tbsp. minced red onion
• 1 Tbsp. freshly squeezed lime juice
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1 garlic clove
• dash of hot sauce

For the chicken

• 2 boneless skinless chicken breasts
• 1 cup water or chicken broth
• 1 Tbsp. tomato paste
• 1/2 tsp. smoked paprika
• 1 Tbsp. lime juice

For the tomato salsa

• 1 large chopped tomato
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. freshly squeezed lime juice
• 2 Tbsp. minced red onion
• dash of salt

For the tostadas

• 8 fajita sized tortillas
• 1 cup shredded Monterey jack cheese

Directions

1. For the Guacamole: In a food processor, combine all ingredients and pulse until smooth and creamy.

2. For the Chicken:  In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes (or until it reaches 170 degrees F). Let cool and shred. Toss with smoked paprika and lime juice.

3. For the Tomato Salsa: Toss all ingredients together and set aside.

4. To assemble Tostadas: Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.

5. Spread approximately 1-2 Tbsp. of guacamole on each tostada shell. Sprinkle 2 Tbsp. cheese.  Spoon 2 Tbsp. tomato salsa and 1/4 cup chicken onto each shell. Serve with additional lime juice and cilantro.

Source: adapted from Branny Boils Over, originally from Cooking Light

Printer-friendly version

Steak tacos w/ sweet & spicy pickled onions

I was browsing through my newest favorite cookbook – and was looking for something to grill.  After a really loooong winter in Buffalo – springtime is so welcome and grilling is one of my favorite ways to enjoy the warmer weather.   I don’t typically make pickled foods – and I’m not sure why I don’t – they are so delicious.  I made the pickled onions several days before we had this for dinner – and they were super easy to mix up.   I also made some of my favorite guacamole to serve with this.  

One of the items on my Amazon wish list was this slicing knife.  I guess I didn’t realize that a 12-inch knife is literally 12 inches long – this thing is humongous.  We all got a good laugh when I got it as a gift this past Christmas.  But I have to say it works amazingly for cutting meat really thin.  The steak on these tacos melted in your mouth – and a lot of that had to do with how thin I was able to get it cut.  The main problem you may have is finding a place to store a 12-inch knife – and that is one of the reasons I installed a magnetic knife strip on the wall next to my stove.  After way to many cuts on my fingers from reaching into the kitchen drawer where I used to store my knifes – it has been a lifesaver.  

Ingredients

For the sweet and spicy pickled onions:

• 1 red onion, halved and sliced thin
• 1 cup red wine vinegar
• 1/3 cup sugar
• 2 jalapeno chiles, stemmed and cut into rings
• 1/4 tsp. salt

For the steak tacos:

• 3/4 cup packed fresh cilantro leaves
• 3 scallions, chopped
• 3 garlic cloves, peeled
• 1 jalapeno chile, stemmed, seeded and chopped
• 1/2 tsp. cumin
• 2 Tbsp. canola oil
• 1 Tbsp. fresh lime juice
• 1 1/2 pounds flank steak, trimmed of fat and cut lengthwise
• salt and pepper
• 1/2 tsp. sugar
• 12 (6-in.) corn or flour tortillas
• lime wedges

Directions

1. For the pickled onions: Place the onions in a medium heat-resistant bowl.  Bring the vinegar, sugar, jalapenos and salt to a simmer over medium-high heat, stirring occasionally until sugar dissolves.

2. Pour the vinegar mixture over the onions, cover loosely with plastic wrap and let cool to room temperature (about 30 minutes).  Once cool, drain the liquid and store in the refrigerator for up to 1 week.

1. For the steak tacos: Pulse 1/2 cup of cilantro, scallions, garlic, jalapeno, cumin and 4 tsp. of oil in a food processor until a paste forms, about 10-12 pulses.   Transfer 2 Tbsp. of the paste to a small bowl, whisk in the lime juice and set aside. 

2. Using a fork, poke about 10-12 holes in the steak.  Pat dry with paper towels and season with salt.  Coat steak with remaining herb paste, cover and refrigerate 30 minutes to 1 hour.

3. Scrape herb paste off steak.  Sprinkle all sides of the steak with the sugar and season with pepper.

4. Preheat grill on high or heat remaining 2 tsp. oil in a nonstick skillet over medium-high heat.   Cook meat until the center registers 125 – 135 degrees F (depending on desired doneness).  Transfer to a carving board and rest for 5 minutes. 

5. Slice steak thinly across the grain and transfer to a bowl.  Toss with reserved herb paste/lime juice mixture and season with salt and pepper.   Serve with warm tortillas, pickled onions, remaining 1/4 cup cilantro and lime wedges. 

Source: America’s Test Kitchen Healthy Family Cookbook

Printer-friendly version

Grilled chicken and pineapple quesadillas

This was one of those recipes that I wasn’t quite sure about – part of me thought I would like it and another part of me thought I would hate it.  But I’ve been seeing this recipe made over and over again online – which is always an indication of something great.  I also had all of the ingredients on hand – including fresh pineapple and cilantro – so I felt like it was the prefect time to add it to my menu plan.   I was starving when this was done – so I didn’t arrange a photo-shoot of the finished product.  After eating half of a quesadilla – I decided this was too good not to put on the blog, so I grabbed my camera and the remaining triangle of quesadilla and snapped a few shots.   But don’t let the bad photo fool you – these are absolutely delicious.  I can’t wait to make them again when it finally gets warm enough out to use the outdoor grill.  Enjoy

Ingredients

• 4 whole flour tortillas
• 1 Tbsp. butter
• 1 cup grilled pineapple, sliced
• 1 whole boneless, skinless chicken breast
• salt and pepper, to taste
• 1 1/2 cups Monterey Jack cheese, grated
• fresh cilantro
• 2 Tbsp. barbecue sauce

Directions

1. Cut pineapple into wedges, stick on skewers, and grill over low heat. Cut into slices and set aside.

2. Pound chicken breast to thin.  Sprinkle with salt and pepper. Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

3. Warm griddle over medium heat and melt butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

4. To assemble: sprinkle two browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one.

5. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.

Source: Pioneer Woman

Printer-friendly version

Baked Southwestern Egg Rolls

It’s been over a year since the last time I made something with egg roll wrappers.  I walk by them every single time I grocery shop – and always think to myself that I need to find something else to make with them (I think next I’m going to make pizza logs).

These southwestern egg rolls – are sort of a trick to the senses.  You are expecting to eat something Asian inspired since they are wrapped like an egg roll.  But one bite in and you know they are Mexican flavored.  I love that these are vegetarian and make for a great party appetizer or a light meal.  You definitely need a big bowl of salsa to dip these in.   Enjoy!

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1-2 packages egg roll wrappers (about 24 total)
• 1 egg white, lightly beaten with 1 tsp. water

Directions

1. In a large bowl, combine all the ingredients except the egg roll wrappers and egg white.  Mix well to blend. 

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free. 

3. Lightly brush beaten egg white on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

4. Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

5. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Source: Annie’s Eats

Printer-friendly version

Chicken Tortilla Casserole

It’s kind of a misnomer to call this dish a ‘casserole’ – in reality is is really baked chicken nachos (it’s not ultimate nachos – but still pretty darn good).   This is a dish that I’ve made in the past and forgot about until recently.   And now that I a food blog to keep track of recipes I like – hopefully it will not be so long until I make this again.   One thing I did to make this meal easier on a weeknight – was that I cooked the chicken breast earlier in the week – when I was making something else for dinner.   That make this come together in no time at all – and good thing since my husband would eat the entire dish of these if I let him.   

Also, this would be a perfect dish to make for the Superbowl coming up – it’s fulfilling enough for a meal – but at the same time its kind-of snacky – so you can leave room for other treats to enjoy while you watch the game.   

Ingredients

• 1 Tbsp. vegetable oil
• 1 yellow onion , minced
• 3 cloves garlic , minced
• 1 cup low-sodium chicken broth
• 1 (15.5-ounce) can pinto beans , rinsed
• 1 can (14 1/2 ounces) diced tomatoes , drained
• 1 tablespoon minced canned chipotle chiles in adobo
• 2 cups shredded cooked chicken
• 1/4 cup minced fresh cilantro leaves
• 5 cups tortilla chips (3 ounces)
• 2 cups shredded cheese (pepperjack, monterrey jack, cheddar, etc..)

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2.  Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

3. Add chicken broth and bring to simmer.

4.  Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes.

5. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

6. Spread 1 cup tortilla chips over bottom of 9x13-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.

7. Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.

Source: Cook’s Illustrated

Printer-friendly version

CI’s Chicken Enchiladas

You may not remember – but just about a year ago I posted my favorite recipe for Chicken Enchiladas – a recipe by Tyler Florence.  What I love about those are the filling – the addition of stewed tomatoes, chipotle chilies and corn, really make those extra special.  Well, I couldn’t pass up trying a new recipes – since with this Cook’s Illustrated recipe, you actually make the enchilada sauce.  And since I love to try and make every single component by scratch – I loved these.   And they are really not as hard as they seem – but definitely a weekend recipe or when you have more time.

I think next time I will combine this sauce with the filling from Tyler’s recipe – and they may just become ultimate chicken enchiladas.  Enjoy!

Ingredients

• 1 1/2 Tbsp. vegetable oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 1/2 tsp. table salt
• 2 tsp. granulated sugar
• 12-16 ounces boneless, skinless chicken breasts
• 2 (8 ounce) cans tomato sauce
• 1/2 cup chopped fresh cilantro leaves
• 8 ounces Monterey jack cheese, grated (2 cups)
• 10 corn tortillas (six-inch)
• Vegetable cooking spray

Directions

1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes.

2. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

3. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.

4. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.

5. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.

6. Pour mixture through medium-mesh strainer into bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.

7. Transfer chicken mixture to large plate and allow to cool, shred chicken with two forks then combine with cilantro and 1 1/2 cups cheese cheese in medium bowl and set aside.

8. Adjust oven racks to upper and lower-middle positions and heat oven to 350 degrees.

9. Warm the tortillas in the microwave for 30 seconds then fill roll, and sauce enchiladas in a 9 x 13 inch baking dish.  Top with remaining 1/2 cup cheese.

10. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately. Top with additional fresh cilantro. 

Source: Cook’s Illustrated

Printer-friendly version

Mexican skillet chicken

Who doesn’t love an easy one-dish meal after working all day?  This dish is super flavorful and really easy to whip up.   I made half of the recipe below and it was perfect for dinner and lunch the next day for just the two of us.   I just can’t get enough easy, healthy chicken and rice dishes – you really can’t go wrong with this one! 

Ingredients

• 4 boneless, skinless chicken tenders (about 1 1/2 pounds), diced into 1/2 inch chunks
• Salt and pepper
• 2 Tbsp. canola oil
• 1 yellow onion, finely chopped
• 2 poblano peppers, cored, seeded, and chopped
• 3 garlic cloves, minced
• 1 tsp. ground cumin
• 2 (10 oz.) cans mild green chile enchilada sauce
• 1 1/2 cups long grain white rice
• 1 1/2 cups chicken broth
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh spinach leaves

Directions

1. Cut chicken into cubes and gently pat the chicken dry with paper towels and season lightly with salt and pepper.

2. In a large skillet, heat the oil over medium heat until it is shimmering.

3. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

4. In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally.

5. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and broth, stirring to combine.

6. Bring the mixture to a boil and set the chicken in the simmering rice mixture.

7. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

8. Stir in the cilantro and spinach and season with salt and pepper to taste.

Recipe Source: adapted from My Kitchen Café, originally from America’s Test Kitchen 30-Minute Suppers

Printer-friendly version