Mexi-feast: White Chicken Enchiladas

And, today - the main course of the Mexi-feast.

Here were the contenders for main dish. . .
White Chicken Enchiladas
Benchiladas
Enchiladas Verdes
Sourcream Chicken Enchiladas

In the end it was Pioneer Woman's white chicken enchiladas that won out.

White Chicken Enchiladas
Taken from Pioneer Woman

Prep time: 45 minutes
Cook time: 30 minutes
Servings: 6

2 1/2C cooked, shredded chicken
2 C chicken broth
3 Tbsp canola oil
12 whole corn tortillas
1 whole large onion, diced
3 cans (4 oz each) whole green chilies, diced
1 jalapeno, seeded and finely diced
1 tsp paprika
1/2 C heavy cream
2 Tbsp butter
2 Tbsp flour
1 C sour cream
2 1/2 C Monterey jack cheese, grated
Salt and pepper, to taste

Heat 2 Tbsp canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 Tbsp canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies, and 1/2 tsp paprika. Stir together. Add 1/2 C chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 C chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 C grated cheese and stir to melt. Add 1/2 tsp paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

My notes:
Delicious! I'm not a huge fan of corn tortillas, though. Next time, I will just use flour tortillas. That will save me a step and a frying pan.

Mexi-feast: Mexican Layer Dip

The appetizer for the Mexi-feast. . .

Mexican Layer Dip
Taken from Pioneer Woman

Prep time: 15 minutes
Servings: 8

1 can refried beans
Tabasco sauce, to taste
1 small can diced green chilies, undrained
Ground Cumin, to taste
3/4 C grated sharp cheddar cheese
1 C sour cream
1 cup guacamole
3/4 C Monterey jack cheese
1 can black olives, sliced
Green olives, two handfuls, chopped
1 C Pico de gallo
Tortilla chips

Heat the refried beans in a small pan over medium-low heat. Add Tabasco to taste and the can of diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Sprinkle on sharp cheddar. Add sour cream and spread into a single layer, being careful to leave cheese undisturbed.

Spread guacamole over sour cream. Add Monterey jack and chopped olives. Top with pico de gallo.

My Notes:
Future feasts will not involve an appetizer. We get distracted making it and eating it. But, I sure am glad we tried this one. It will make a nice alternative to taco dip at future parties and get-togethers.

Mexi-feast: Introduction Post

Two girls.

Two sidekicks.
5 recipes.
7 bags of groceries.
1 kitchen.

The ingredients for our (Angie and me) latest feast. It actually happened awhile ago (think September), and I'm just getting to posting the recipes, photos, and reviews now.

You missed out big time, but stay tuned for the recipes (and more photos) all this week.

UPDATED:
Appetizer: Mexican Layer Dip
Main Course: White Chicken Enchiladas
Side Dishes: Mexican Zucchini and Mexican Cornbread
Dessert: Tres Leches Cake

  

 

Week 45: Chicken Enchiladas

Enchiladas are a dinnertime favorite around here. I love these beef enchiladas. I've tried to find a cheese enchilada recipe to love, but I haven't yet.

We do chicken enchiladas in a "cheater" sort of way with canned sauce, black olives, and onions. Super simple. They're delicious enough, but I don't like having to rely on someone else's sauce. That led me to this recipe. . .

Taken from Annie's Eats
Prep: 1 hour
Cook and Cool: 40 minutes
Makes 12 Enchiladas (dinner for 2 hungry adults + 1 lunch)

1 med. onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp canola oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
1 (15 oz.) can tomato sauce
1 C water
1 tomato, seeded and chopped
Salt and pepper
1 lb boneless, skinless chicken breasts
1/2 C green olives, sliced
1 C shredded sharp white cheddar cheese, divided
1 C shredded monterey jack cheese, divided
12 (6-inch) soft corn tortillas
Cooking spray


Combine the onion, jalapeno and oil in a large saucepan over medium heat.  Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.  Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.  Mix in the tomato sauce, water, and chopped tomato.  Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken and green olives into the sauce.  Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible.  Transfer the reserved solids to a large bowl and set aside.  Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture.  Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro.  Stir to combine.

Preheat the oven to 425˚ F.  Oil a 9 x 13″ baking dish with cooking spray.  Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable.  Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla.  Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down.  Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray.  Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F.  Remove the enchiladas from the oven and pour the sauce oven the top.  Sprinkle with the remaining shredded cheese.  Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned.  Remove from the oven and let stand 10 minutes before serving.

My Notes:
We made this on a Tuesday night and didn't start until 6:00. We didn't eat until after 7:00. That was a little late and a little labor intensive for a weeknight meal.

This made enough for a next-day lunch, but it didn't taste real great the next day. I didn't like the way the corn tortillas reheated.

I would make it again, though.

Week 44: Fajita Marinade

wFajitas are part of our regular meal rotation - especially in the summer. I usually wing the marinade or use something pre-mixed. The results are inconsistent and salty. That's what led me to this recipe.

Taken from Paula Deen for Foodnetwork

Marinade prep time: 5 minutes
Marinating time: 10 minutes for shrimp, 20 minutes for chicken, 1 hour for steak
Additional prep and cook: 30 minutes


Marinade: (for 1 1/2 lb chicken, beef, or pork)
2 Tbsp vegetable oil
3 Tbsp lemon juice
1 tsp cumin
1 clove garlic, minced
1 tsp garlic powder
1 tsp onion powder
Dash of hot sauce
Salt and black pepper, to taste


Vegetables:
1 medium onion, sliced
2 zucchinis, sliced julienne
1 yellow bell pepper, sliced julienne
1 green bell pepper, sliced julienne
1 red bell pepper, sliced julienne


For serving:
Guacamole
Salsa
Flour tortillas (8-inch)
Sour Cream
Cheddar cheese, shredded

In a large Ziploc bag, combine vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and meat. Seal and toss the bag around to coat. Marinate in the refrigerator.

Heat the grill or a grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

Meanwhile, heat a large skillet. Fry the onions. Add bell peppers and zucchini. Cook until crisp-tender. Add salt and pepper to taste.

Serve meat and vegetables immediately on warm tortillas. Garnish with salsa, guacamole, sour cream, and shredded cheese.

My Notes:
Will make again.

Week 41: Taco Mac

I already confessed my unabashed love for Hamburger Helper - Stroganoff style.  I do not, admittedly, feel the same about the taco-style Hamburger Helper, but I decided to try this recipe anyway. Tacos are part of our weekly rotation, and I'm always looking for something similar to switch out.

Adapted from Annie's Eats
Prep and Cook Time: less than 30 minutes

Apologies for the hideous picture. We ate dinner late, and the meal was really, really orange even before the flash.

1 lb ground turkey
8 oz dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
2 packages (1 oz each) low-sodium taco seasoning
3 oz cream cheese, low-fat
1/2 C sour cream, low fat
Salt and pepper



Garnish Options:
Cheddar cheese, shredded
Fritos, crumbled
Green olives, sliced


Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving 1/2 cup of pasta water.  Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey and onions over medium-high heat until the turkey is no longer pink.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.

Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.

Stir in the cooked pasta, cream cheese, and sour cream, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Add part or all of the pasta water to achieve desired consistency in the cheese sauce.

Remove from the heat and top with desired garnishes.

My Notes:
This was great. It took less than 30 minutes to make and was tasty. It's officially part of my week-night rotation.

Week 22: Shredded Beef Tacos

Tacos are part of our regular meal rotation, but I was starting to get bored with just regular beef tacos or chicken tacos or shrimp tacos.

That's what led me to this recipe.

I wanted a different type of taco.

Shredded Beef Tacos
Taken from Tasty Kitchen

Prep time: 10 minutes
Cooking time: 8 - 10 hours
Servings: 12

3 lb top roast
2 whole onions
3 Tbsp vegetable oil
8 cloves garlic, minced
1 Tbsp cumin
1-½ Tbsp oregano
1/2 of a small can of chipolte in adobo sauce
1 C chicken broth
1 Cup water
1 Tbsp bay leaves
2 Tbsp white vinegar

Put all ingredients -- except the roast -- in a blender. Blend until onion is finely chopped.

Add some of the sauce to bottom of a crock pot. Place roast in crock pot and pour the rest of the sauce over meat.

Slow cook for 8-10 hours on low.

Use fork or tongs to shred the beef once cooked. It will essentially fall apart.


We made soft-shell tacos with shredded lettuce, shredded cheese, green olives, and tomatoes.

The recipe more more than enough food for a two meals for two. The batch that we froze was really watery when defrosted, though.

This would make a great meal for a taco bar dinner party. It would sit great for a long period of time and could withstand lots and lots of snacking.

It would also make a great Superbowl meal.

Week 3: Beef Enchiladas

Brad picked this meal. I set him loose with the latest Healthy Cooking and a pack of Post-Its to mark what he'd like me to make. (He picked this, a sausage and pasta toss, Mexican chicken meatballs, and coconut-pecan sweet potatoes--completely different choices than I would have made.)

Adapted from
"Makeover Gourmet Enchiladas"
Taste of Home's Healthy Cooking, October / November 2009, p. 21

Makes two dishes (6 servings each)
35 minutes of prep
35 minutes of baking



Enchiladas:
1 lb. lean ground beef
1 lb. extra-lean ground turkey
1 large onion, chopped
1 1/2 C (12 oz.) 2% cottage cheese
1 1/2 C (12 oz.) reduced fat sour cream
2 cans (4 oz. each) chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. ground coriander

Sauce:
1 medium onion, chopped
2 cans (8 oz. each) tomato sauce
1 C salsa
1 Tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried thyme
12 whole wheat tortilla (8 in.), warmed
3/4 C shredded cheddar cheese, divided

1. In a large skillet, cook the beef, turkey, and onion over medium heat until the meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chilies, cumin, and coriander; set aside.

2. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder, and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.

3. Place a heaping 1/2 C meat mixture down the center of each tortilla. Roll up and place seam side down in two 13" x 9" baking dishes covered with cooking spray. Pour sauce over the top.

4. Cover and freeze one dish for up to three months. Bake the remaining dish, uncovered, at 350 for 30 - 35 minutes or until heated through. Sprinkle with 6 Tbsp. cheese; bake 5 minutes longer or until cheese is melted.

5. To use frozen enchiladas:
Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed.

1 enchilada equals 358 calories, 12 g fat (5 g saturated fat), 3 g fiber

This was tasty. The enchiladas got a little crispy on the bottom (maybe I baked it too long?). And, the portions (only 1 enchilada per person) were a little skimpy for my unhealthy eating habits. And, it was a lot of prep and many, many dishes. But, I did like it enough that I'd gift the extra tray to a friend next-time around.