Creamy Chicken Enchiladas

We had this at Sunday dinner and everyone seemed to like them. The recipe is from an old Taste of Home magazine.

1 8 oz pkg cream cheese, softened

2 T water

2 tsp onion powder

2 ts ground cumin

1/2 tsp salt

1/4 tsp pepper

5 c diced cooked chicken

20 flour tortillas ( 6 in), room temperature

2 cans cream of chicken soup, undiluted

2 c sour cream

1 c milk

2 4 oz cans diced green chilies

2 c shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in chicken.

Place 1/4 c chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9" baking dishes.

In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. YIELD: 10 servings.

NOTE: I doubled the cream cheese, water, onion powder, cumin, salt and pepper. I used shredded chicken instead of diced and the original amount seemed too dry to me. (Not like Rob's dry chicken though).

Chicken and Summer Vegetable Tostadas

I got this recipe from Cooking Light. It is delicious and would be really easy to adapt with whatever you had on hand. I think it would be good to use a red salsa and red bell peppers or use pepper jack for extra kick. They could also be made on a griddle or in a skillet so you wouldn't have to heat up the oven. It also helps hide those vegetables that kids don't like to eat because they are covered in cheese. :)



Chicken and Summer Vegetable Tostadas

Ingredients

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders cut into bite-sized pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch)flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Preparation
1. Preheat broiler.
2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Turn tortilla over and spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese.
4. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Baked Creamy Chicken Taquitos

I made these taquitos the other night and they were REALLY yummy. I got the recipe from Our Best Bites. I love that site. :)The picture is also from that site.

When I made them, I used red salsa instead of green and I didn't put in the cilantro. I also made them with both corn and flour tortillas and I really liked them both. Patrick and I couldn't decide which we liked best. They are really easy and fast to make. I haven't tried this, but you could probably make a whole bunch and freeze them for later use.




Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Oven Baked Chimichangas

These are my current lunch obsession. ;) I made them a few weeks ago for dinner and we all (except Adam-he wouldn't try them) LOVED them. They are crunchy, filling, and flavorful. I wrapped up the remaining chimichangas (once they had cooled) individually in foil and popped them in the freezer. Mike and I had them for lunch that week... just microwave them for 1-2 minutes. They stay crunchy and perfect!

I've been making a batch every Saturday now. I always hate figuring out lunch and have loved having something quick to make (and fairly healthy to boot) on hand.

Oven Baked Chimichangas
adapted from Mel's Kitchen Cafe

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 -12 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (I use brown)
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce*
1 cup shredded monterey jack cheese
1/2 cup finely chopped fresh cilantro (I don't use this)
Salt and Pepper
6 large burrito-size flour tortillas**

Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened and translucent, about 3-5 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste.

Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

* I don't particularly love spicy food, but 2 teaspoons do nothing for me. I keep tasting and add 4-5 teaspoons. Even then it's barely spicy (maybe it's the brand of chipotles I buy?), but perfect for the kids. So, taste it.

** I don't buy the huge tortillas, because the kids usually waste them. I used the regular size tortillas and get about a dozen chimis per batch.

Edited to add: I made these recently vegetarian style without the chicken and loved them even more (Mike liked them, but he prefers them with chicken).

Southwestern Beef Wraps

Nathan brought these to Kelli and Patrick's family home evening in July for me. I didn't get to try them then so I decided to make them again for my family. They are so good and so easy. The meat would make great baked chimis or taquitos, I think.

The recipe is from Our Best Bites, which is becoming one of my favorite sites for recipes.

Southwestern Beef Wraps
by Our Best Bites

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Other desired toppings: cheese, sour cream, salsa, guacamole, lettuce, etc.

Put onion in bottom of crock pot. Combine chili powder, garlic powder, cumin and salt. Rub all over meat. Put meat in crock pot. Add peppers and tomatoes. Cook on high for 5-6 hours or low for 8-9 hours. Shred meat and serve with desired toppings.

Both times I've made this I used one green and one red bell pepper. I also have some of the leftovers in my freezer waiting to be used another day. According to Our Best Bites, you can assemble the ingredients in a freezer safe container (but do it backwards; ie. tomatoes, peppers, meat, onions) and freeze. When you're ready to use it just add 1-2 hours onto the cooking time.

Click here for printable version.

No Fry Refried Beans

So these are a little harder than just opening a can and microwaving them, but they are better than the canned variety (which really isn't that hard to do in my opinion). I don't have a picture, but they looked just like refried beans. :) Nathan couldn't stay out of them and Rachel would eat them forever if I'd let her.

I originally got the recipe from Allrecipes, but I've adapted them a little

Refried Beans

1 onion, peeled and cut in half
3 c. dry pinto beans
1 fresh jalepeno, seeded and chopped
12ish cloves garlic, smashed
1-2ish tsp. salt
1 3/4 tsp. pepper
1/8 tsp. cumin
3 1/2 c. (2 cans) chicken broth or stock
5 1/2 c. water

Put all ingredients in crock pot and stir to combine. Cook on high for 8 hours. Drain beans, reserving liquid. Mash, adding liquid to desired consistency.


I use my immersion blender to blend the beans to our desired thickness (or thinness, as the case may be). It works great. Allison said she blends them in her blender.

Click here for printable version.

Honey Lime Enchiladas

I'm not a big enchilada fan (it's a texture thing), but I'm posting this recipe because a) everyone else in my family loves this recipe and b) the honey lime filling. The filling is really, really good on soft tacos or in a taco salad. Yum!

Honey Lime Enchiladas
adapted from The Sisters Cafe

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

Monterey jack cheese (I normally use about 12 oz)

flour or corn tortillas

Mix together the honey, lime juice, chili powder, and garlic powder. Add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray a 9 x 13 pan with cooking spray. Pour 1 can green enchilada sauce into pan to coat the bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

OR do what I like best and make just the filling part and roll it in a soft taco-sized tortilla with cheddar cheese, shredded lettuce, chopped tomatoes and sour cream. So good!

Creamy Green Chile Chicken Enchiladas

Kade loved these enchiladas (even though he insists he HATES gree chiles). Nathan said they were better than the cream of chicken/sour cream enchiladas that I normally make. I thought they were pretty good, but I think I actually prefer corn tortillas to the flour. And, I put too much cheese on top. I think they are a little labor intensive, but not so bad that I wouldn't make them again.


Creamy Green Chile Chicken Enchiladas


*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)


Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

Click here for printable version.

Caleb's Enchiladas

The other day I made Caleb's enchiladas. Mike loves them, especially since they make good leftovers. I was eating them for lunch too and Joss wanted to share with me. You can't tell from the picture, but Joss really likes enchiladas.

In case there is someone who doesn't know how to make these.

Bean Burros Enchilada Style

Flour Tortillas- burrito size
Refried beans
Cheese
Enchilada sauce

Wrap beans and cheese in tortillas. Bake in 350 degree oven for approx 10 mins.
Pour enchilada sauce over burros. Top with cheese. Bake an additional 10 mins.

I usually put sliced black olives on top before I bake them but it optional.

Salsa

1 14 oz. can tomatoes
1 can tomato sauce
1/2 can water (use tomato sauce can)
1/2 tsp. crushed red pepper
1/2 tsp. garlic salt

Put all of these ingredients in the blender and blend til smooth

Add:
2 Tbsp. cilantro
1 can green chilies
2-3 fresh tomatoes (I usually use roma or plum)
1 bunch green onion, sliced
1 clove garlic, minced
1/2 tsp. sugar
salt and pepper to taste

Let sit in refrigerator for a few hours before eating.

If you don't like it as chunky, you can put it in the blender.

Creamy Spinach Enchiladas

I made these the other night and thought they were pretty darn good. These and diabetic friendly too! That is why everything is reduced fat of fat-free. I of course just use the regular stuff.



Creamy Chicken Enchiladas

Ingredients:
1/2 pound skinless, boneless chicken breasts
4 cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped spinach, thawed and well-drained
1 8-ounce carton light dairy sour cream
1/4 cup plain fat-free yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup fat-free milk
1 4-ounce can diced green chili peppers, drained
6 7-inch flour tortillas
1/3 cup shredded reduced-fat cheddar or Monterey Jack cheese (1-1/2 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onions (optional)
1/4 cup thinly sliced green onions

Directions:
1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.

2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.

3. In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

4. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.

5. Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salsa and additional green onion. Makes 6 enchiladas.

* You can make these ahead of time and refrigerate them, just add 10-15 minutes to the cooking time.
* I would also add more chicken and cheese.

Penrod Fajitas

So, I hesitated posting this because this recipe is so Utah Mexican food, and I know that I’ll get some flak for it. But, since I won’t be seeing any of you for a long time, tease away! :) This recipe is from my best friend in high school’s family (and yes, they are from Utah). So, no, definitely not an authentic fajita recipe, but it’s a fun way to change it up.

Penrod Fajitas
Serves 6

1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 onion, cut into strips
2 cloves garlic, minced
2 bell peppers (your choice of color), sliced into strips
2 tablespoons canola oil
¼ - ½ cup Yoshida’s sweet teriyaki sauce

Flour tortillas, warmed (whole wheat are yummy)

Toppings, below

Heat 1 tablespoon oil in skillet over high heat. Once hot, cook chicken until lightly browned. Remove from pan. Heat remaining 1 tablespoon oil over medium heat and add onion. Cook, stirring occasionally, until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Add bell peppers and cook 2-3 minutes or until done. Add chicken and sauce and cook, stirring constantly, another 2 minutes, until heated through. Serve on warm tortillas with desired toppings.

Toppings:
Lime
Sour cream
Cheese, shredded
Tomatoes, diced

Easy Mexican Rice

Mike wanted me to make mexican rice, so I looked it up on recipezaar.com and this is the recipe I used. It was very good, and I don't even like mexican rice.

1/4-1/3 cup finely chopped onion
2-3 tablespoons olive oil
1 1/4 cups parboiled long-grain rice
1(14 oz) can chicken broth
1 (8 oz) can tomato sauce
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt

1. Over medium-high heat, saute onion in olive oil until tender; add rice and continue sauteing for 3-5 minutes until rice becomes opaque.
2. add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
3. Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve