Chicken Enchiladas (Katie's recipe)

500g boneless chicken
2 med potatoes
2 small cans or 1 large can of Enchilada sauce
Sour Cream
Grated cheese

Boil chicken then shred.
Cook potatoes after you've diced them.
Put chicken and potatoes in tortilla and into the container to cook.
Pour sauce over top after putting a dollop of sour cream on top of each enchilada.
Add grated cheese last then cook at 350 uncovered for about 15-20 mins

Baked Taco Rollups (Bountiful Kitchen)

Baked Taco Rollups
Adapted from Mommy I’m Hungry
print recipe

2 lbs extra lean ground beef (or ground turkey)
1 medium onion diced
1 small can diced green chilies, mild
1 recipe for homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans (regular or fat free)*
2 cups shredded Colby-jack or cheddar cheese
flour tortillas, small to medium size

Suggested Condiments-
lettuce chopped
tomatoes chopped
olives
sour cream
Sheri’s Salsa 
Guacamole

Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.

Taco Seasoning
1 tablespoon chili powder**
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. If making extra seasoning, store in an airtight container.
This is enough for one recipe of taco rollups above.
**less chili powder if you are serving to those who don’t like spice.

Tips:
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.

Taco Quiche

Taco Quiche

 

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Ingredients

• 2 lbs ground beef
• 2 envelopes taco seasoning
• 4 eggs
• ¾ cup milk
• 1¼ cup biscuit/baking mix
• dash of pepper
• ½ cup sour cream
• 2-3 cups chopped lettuce
• ¾ cup chopped tomato
• ¼ cup green pepper
• 2 cups shredded cheddar cheese

Instructions

1. In a skillet, brown beef and drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 9x13 baking dish.
2. In a bowl, beat eggs and milk. Add biscuit mix and pepper, mix well. Pour over meat. Bake uncovered at 400, for 20-25 minutes or until golden brown. Spread sour cream over the top. Sprinkle with lettuce, tomato's, green pepper and cheese. Serve immediately.

Taco Stroganoff (therecipecritic.com)

Ingredients

• 1 onion chopped
• 1 lb ground beef
• 1 envelope taco seasoning
• ½ cup water
• 1 (14½ ounce) corn with peppers
• 1 8 ounce package chive and onion cream cheese
• 1 cup shredded cheddar cheese
• 8 ounces egg noodles cooked and drain
• optional toppings:
• cilantro
• tortilla strips
• olives
• tomatoes

Instructions

1. Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
2. Add cream cheese and cheddar; cook until it heated through and cheese melts.
3. Serve over noodles or toss with noodles and top with optional toppings.

Black Bean and Quinoa Enchilada Bake

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Chicken Enchiladas (Pioneer Woman)

Chicken Enchiladas

Posted by Ree

194

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This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:
Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff
So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.
I feel cleansed.
These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.
Wait. Now I’m confused. So I’ll just move forward with this recipe. A pretty easy, throw-together dinner!

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it’s best not to use seasoning mixes that contain salt. But otherwise, season away!
Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.



Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides…



Until it’s totally done in the center. This’ll take a good 8 minutes or so.



Meanwhile, chop up an onion…



And when you pull the chicken out of the skillet…



Throw the onion into the skillet!



Stir the onions and let them cook around in all that flavorful wonderment…



Until they’re extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don’t underestimate them!



Turn the heat to low and pour in 3 cans of green chile enchilada sauce.
And guess what? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate “Green Chile” in the recipe title. I didn’t want to pigeonhole it.
Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn’t how I rolled yesterday.



Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!



While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn’t take very long.



You’ll want to soften them a bit, and you’ll want to brown them so they have a few little black flecks on them.



Meanwhile, use a fork to shred the chicken finely…



And because we’re being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce…



And stir it around.



Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it’s actually—wait for it—cheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the Jack, and I made a judgment call. Sorry to cross continents!



Now you’re all ready, both physically and emotionally, to assemble the enchiladas.



First, pour about 2 cups of the sauce in the bottom of a large casserole dish…



And spread it into an even layer.



Then, one at a time, dunk the tortillas into the sauce…



Sprinkle some cheese down the middle…



Along with some chicken…



And some of the dark, delicious onions.



Yum!



Then just roll it up…



And put it seam-side down in the sauce.



Then just keep going until the pan’s all filled!



Scoop whatever’s left on your pan after all the enchiladas are assembled…



And do the same with the onions if you have any left!



Finally, pour on the rest of the enchilada sauce in the skillet…



And sprinkle on the rest of the cheese.



I like to sprinkle on a little chili powder on top, then it goes in the oven for about 30 minutes.



Bada BING!
Oh my, did this ever smell good.
Now, this is the hard part, but it’s very important: You need to let the pan sit about 15-20 minutes before you serve up the enchiladas. They stay together much better this way, and they’ll still be nice and warm.



Serve a couple on a plate, sprinkle on some diced tomatoes, and add a dollop of sour cream.



Then add some chopped cilantro.
I’ll say it again: Bada BING!



In the absence of a more cerebral description (I used all my brain power figuring out the recipe title), this was very, very yummy.
Here’s the handy dandy printable!

Recipe

Chicken Enchiladas

Prep Time:

20 Minutes

Cook Time:

50 Minutes

Difficulty:

Easy

Servings:

8

Print Recipe

Ingredients

• 16 whole Corn Tortillas
• 2 whole Boneless, Skinless Chicken Breasts
• Cumin, For Sprinkling
• Chili Powder, For Sprinkling
• 1/4 cup Vegetable Oil
• 1 whole Large Onion, Diced
• 3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!
• 3 cups Grated Cheddar/Jack Cheese, More If Needed
• Sour Cream, For Serving
• Diced Tomato, For Serving
• Chopped Cilantro, For Serving

Preparation Instructions

Preheat the oven to 350 F.
One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

Sweet Pork Salad

Sweet Pork Salad

Ingredients:

• 6 large Tortillas
• Shredded cheese, Mexican blend
• Rice
• 2.5 Cups of long grain or jasmin rice
• 2.5 cups of liquid consisiting of:
• juice of 3-4 limes
• chicken broth
• 4 TBS of melted butter
• 4 TBS of finely chopped cilantro
• 1.5 tsp of salt
• 1/2 tsp of cummin
• Black Beans
• Sweet Pork
• 3-4 lb. Pork Roast
• 3/4 Cup Apricot Jame
• 1/2 Cup brown sugar
• 1 minced garlic clove
• 1/4 Cup apple cider vinegar
• 1/2 Cup soy sauce
• 1/4 Cup chicken broth

• Lettuce (leafy green or Romaine)
• Pico de gallo
• Guacamole

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
Kosher salt, to taste
Fresh cracked pepper, to taste

• Sour cream
• Tortilla chips
• Parmesan cheese
• Cilantro Lime Vinaigrette
• 2 tamatillos
  1/2 bunch cilantro
  2 cloves garlic
  1 Tbsp. diced jalapeno
  Juice of 2 limes
  1 Tbsp. sugar
  1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference.)

Directions:

Sweet Pork:

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Guacamole:

Pit avocados and mash in a bowl. If you like your guac kind of chunky, coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed.

Cilantro Lime Vinaigrette:

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

Cilantro Lime Rice:
 4 TBS. Butter
4.5 Cups of Jasmine or long grain rice
4.5 Cups chicken broth
1.5 tsp salt
Juice and zest from 4 small limes
4 TBS chopped cilantro
1/2 tsp cumin

Melt butter and add other ingredients, cook rice as usual.

Breakfast Quesdillas (Pioneer Woman)

Before I begin, I just need to get something out.
“Knock it off, Napoleon! Make yourself a dang quesaDILLA!”
Okay, I feel better. And not just because I got to start my Monday cooking post with a movie line. I feel better because of these quesadillas, which are everything to me. They’re all that’s wonderful, good, and holy about quesadillas, but with a breakfast twist. And you can serve ‘em up on a plate with sour cream and pico de gallo as you would for regular quesadillas…or you can just throw wedges at your loved ones as they head out the door. They’re highly portable!
I took a bacon-and-egg approach, but you can change it up and use cooked breakfast sausage or even chorizo, which would be divine.
Let’s go make ourselves a dang quesadilla! Grandma would have wanted it that way.
If you haven’t ever seen Napoleon Dynamite, this headnote might be a little confusing.
And please go watch it today. The secrets of the universe are contained within.

Cut a pack o’ bacon in half…



And fry it up until it’s just starting to crisp.



Set it aside on a paper towel, and try—this will be difficult, but do try—not to eat it all before it’s time to assemble the quesadillas.



Next, pour off all the grease…



But don’t clean the skillet! If you do you’ll regret it every day for the rest of your lives!



Next, dice up some onion and bell pepper: I had this orange one, but a mix of red, yellow, and green would be pretty.



Then seed a jalapeno and dice it up.
You can leave out the jalapeno if it frightens you in a breakfast setting.
Jalapenos never frighten me in any setting, though. I want a little pain when I eat. Makes me feel alive!



Melt a little butter in the dirty and delicious skillet over high heat…



Then throw in the veggies!



Cook ‘em around until they’re nice and golden brown and starting to get soft…



Then remove ‘em to a plate and set ‘em aside.



Crack the eggs into a bowl…



Splash in a little half-and-half…



And add salt and pepper.



Poke all the egg yolks to break the membranes…



And whip ‘em until the mixture is totally smooth.



Now, turn the heat down to low and melt a leetle more butter in the same skillet.



Pour in the eggs…



Then use a spatula…



To push the eggs around the skillet as they cook.



This right here is how my father-in-law likes his scrambled eggs.



I like ‘em a little more done myself. Turn off the heat and set ‘em aside when they’re done.



Pico de gallo is a must with quesadillas! Chop up a bunch of tomatoes…



Onions…



And cilantro.



Then dice up a seeded jalapeno…



And slice a lime in half.



Combine all the ingredients in a bowl and squeeze in the lime juice, then sprinkle in a little salt.



Then stir it around until it’s all combined.



And of course, because I love them truly, madly, and deeply, slice a couple of avocados in half…



Scoop out the good stuff…



And cut it into slices.



Now it’s quesadilla time! Plop a small flour tortilla on a buttered skillet or griddle and top it with cheese.



Spoon some of the veggie mixture on top…



Then top it with a nice layer of scrambled eggs.



And next? A circle of bacony goodness…



Another layer of cheese…



And a second tortilla.
Then just let it go over low heat until the bottom layer of cheese is melted.



Meanwhile, get another quesadillas going. For this one, I used a whole wheat tortilla.



Layer of scrambled eggs…



On this one, I did a circle of avocado. Yum!



Another layer of cheese…



A layer of the veggies, then throw on the top tortillas.



Flip both quesadillas and keep cooking on low/medium-low heat until the cheese is all melted and you can’t go another minute without sinking your teeth into these gorgeous creations.



Use a pizza cutter to slice the quesadilla into quarters.



Beautimous!



To serve ‘em up, plop a dollop of sour cream in the middle…



Followed by a pile of pico.



This is life right here.



Here’s the whole wheat version, which means it has no calories.
In my mind.



These are so rich and filling, one or two wedges is enough for most homo sapiens. And they’re portable!



Garsh, this looks good.



Tastes even mo’ better!
Here’s the handy printable:

Recipe

Breakfast Quesdillas

Prep Time:

20 Minutes

Cook Time:

15 Minutes

Difficulty:

Easy

Servings:

6

Print Recipe

Ingredients

• 1 pound Thin Bacon
• Butter
• 1 whole Onion, Diced
• 1 whole Bell Pepper (any Color), Seeded And Diced
• 1 whole Jalapeno, Seeded And Diced
• 8 whole Eggs
• 1/4 cup Half-and-half
• Salt And Pepper, to taste
• 6 whole Tortillas (regular Or Whole Grain)
• 1-1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
• Avocado Slices (optional)
• Pico De Gallo, For Serving
• Sour Cream For Serving

Preparation Instructions

Note: This recipe makes 3 quesadillas, which should serve 6 people.
Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.
Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat.
Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla.
Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients.
Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!)