Posts Tagged ‘main dish’

01/14/10
Amy

(Cooking) Enchiladas


This is one of my family’s favorite enchilada recipes. It is quick, easy, and packed with rich Mexican flavors without being too spicy. I have made it with ground meats and also with chicken before – both are delicious!

Enchiladasenchiladas

1 lb ground beef, ground turkey, or shredded chicken
1 onion, chopped
1 t minced garlic
1 T Worcestershire sauce
1 8oz can tomato sauce
1 t paprika
2 t chili powder
1/2 t cumin
1/4 t salt
1/4 t black pepper
3 c shredded Mexican cheese blend
1 10oz can enchilada sauce
Tortillas, flour or corn (if making gluten free) (quantity will vary between 6-12 depending on tortilla size)

1. Cook onion in a little bit of oil until tender. Add garlic and cook until fragrant, about 30 seconds. Add cooked meat, tomato sauce, Worcestershire sauce, paprika, salt, black pepper, chili powder, and cumin. Simmer for 10 minutes.

2. Pour 1/3 of the enchilada sauce into the bottom of a 9×13 baking dish.

3. Fill each tortilla with a scoop of the meat mixture (amount depends on size of the tortilla) and cheese. Roll up tortilla and place it into the baking dish seam side down. Repeat with all tortillas. Top enchiladas with remaining enchilada sauce and cheese.

4. Bake at 350 degrees for 15-20 minutes or until bubbling.

Garnish with sour cream and cilantro.

10/28/09
Amy

(Cooking) Salsa Chicken and Black Bean Soup


I discovered this recipe on the Crockpot 365 blog and it has become one of our cold weather favorites! It is packed with flavor and the avocado slices add a cool and creamy (and healthy!) touch. This is a recipe your whole family will love.

Salsa Chicken and Black Bean Soup

soup1 lb chicken tenderloins

2 cans black beans, drained and rinsed

4 c chicken broth

1 c sliced mushrooms

1 c frozen corn

1 jar (16oz) prepared salsa

1 ½ t cumin

½ c sour cream

shredded cheddar cheese, avocado slices, cilantro (opt)

1. Drain and rinse beans. Add to the a 4qt or larger crockpot. Put in the chicken and add the broth and salsa. Add corn, mushrooms, and cumin. Stir, but don’t disturb the beans – let them stay at the bottom of the pot, closest to the heating element.

2. Cover and cook on high for 4-5 hours or on low for 6-8 hours.

3. (Opt) To thicken the broth, use an immersible blender to blend some of the beans and chicken. Or scoop out 2 cups of the soup and blend in a traditional blender. Add blended soup back into the crockpot.

4. Stir in the sour cream before serving and garnish with shredded cheese and avocado slices.