Southwest Enchiladas

Taco salad is a staple in my household.  We probably have it 3-4 times a month.  I cook and season the meat and make a bean salad, then it’s a free-for-all where we each get to build our own salad.  The only problem is we ALWAYS have leftover meat and beans and, even though we love it, we get kind of bored after the 2nd day of taco salad leftovers.  That in mind, I decided to work on a dish that would use all those leftovers and turn it into something new.  SUCCESS!  Those same savory southwestern spices carry over beautifully into this dish, but in the form of a hot, gooey, delicious enchilada.  And the best part is, they are so easy, even if you don’t have a bunch of leftovers to use up.  Prep takes about 20 minutes and baking is minimal since the filling is already hot.  We still love Taco Salad, but now we also look forward to “leftover” enchiladas.

This full recipe makes a about 18 enchiladas.

Ingredients:
1 lb ground beef or turkey, or pre-cooked shredded chicken*
2 Tbs taco season
1 can black beans, drained and rinsed
1 cup frozen corn**
3 green onions, chopped
¼ cup fresh diced tomato
½ cup fresh cilantro
1 Tbs lime juice
1 Tbs cumin
1 tsp garlic powder
1 tsp salt
3 +/- Tbs coconut or canola oil
18 +/- corn enchiladas
2 10 oz cans red enchilada sauce
1 1/2 cups shredded mexican blend cheese

*If you want to make this a vegetarian dish, simply replace the meat with an additional can of beans or about 1 1/2 cups cooked quinoa.

**You can also use grilled sweet corn when it’s in season, which is what I prefer.  The grill adds so much flavor!

Directions:

Preheat oven to 375 degrees Fahrenheit.

If using ground beef or turkey, brown meat in a skillet.

Add taco season and 1/4 cup water to meat and allow to simmer about 5 minutes.

To the skillet add beans, corn, tomatoes, 2 of the onions, cilantro, lime juice and spices. Reduce heat to medium low and allow the mixture to heat through.

In a separate small frying pan, heat oil on medium-high heat.  Once it’s hot, fry the tortillas one-by-one, about 10 seconds on each side.  Drain on paper towels and allow tortillas to cool enough to handle.

Coat the bottom of a 9×13 pan (or 2 8×8′s as I did) with a few tablespoons of enchilada sauce.

Spoon about ¼ cup of filling mixture into each tortilla plus a pinch of cheese.  Fold over filling and place enchiladas seam-side-down in the pan.

Top with remaining enchilada sauce.

Cover with remaining cheese and green onion.

Bake for about 20 minutes or until cheese is melted and starts to brown.  

Pile on sour cream, diced avocado, shredded lettuce, black olives, jalapeno’s or whatever toppings your prefer.  Eat up!

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White Chicken Chili

I LOVE beans.  I could eat them raw right out of the can.  In fact, I have.  I also love cumin and cilantro, as you may have already gathered from my other recipes.  This soup is like my perfect meal, and so easy to make.  It may seem like a lot of ingredients, but most of it is pretty ordinary stuff.  Don’t fret about the green chilies, they are NOT hot.  This soup has been 7-year-old approved so you can confidently serve it to your little ones.  

You can EASILY make this a vegetarian recipe by omitting the chicken and adding more beans or rice.  I’ve done that and it’s just as amazing.  You can also use dried beans, which is a little more work, but for convenience sake I just used the canned variety.  ~Joanie

Makes about 8 servings.

*  *  *  *  *  *  *  *  *  *  *

Ingredients:

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 onion, chopped
3-4 Cloves of Garlic, minced
1 Tbs vegetable oil
3 cans white beans, great northern beans, or cannellini beans, drained and rinsed
32 oz chicken broth
2 4oz cans Chopped Green Chilies
1 tsp salt
2 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
2 tsp lime zest
½ Cup fresh cilantro, chopped
½ Cup Whipping Cream
1 Cup (8 oz) Sour Cream

For garnishing:  Green onion, jalapeno, cheese

Directions:

Heat oil in a large saucepan on medium heat.  Saute garlic until golden, then add onion and cook until soft.  Add chicken, cook until chicken is no longer pink.

Add beans, broth, chilies and seasonings.  Simmer uncovered for about 15 minutes.  The soup may look a little “muddy” at this point, but carry on.  Trust me.

Remove from heat.

Before you add the cream and sour cream, you will need to temper it so that it doesn’t curdle.  Scoop a little bit of soup out into a separate bowl, add cream to this small portion and stir.  Add that portion back into the soup pot.  Repeat this process with the sour cream.  If the soup is too cool after this, you can heat it back up, but heat slowly.

Garnish with chopped green onions, cilantro, and/or cheese.  I like to eat my chili with a few  chili-cheese fritos.  They are the perfect compliment to this creamy, zesty soup.