Besides being Meatless Monday, today is also Double-Post Monday. Today's double post deals with chicken, and includes Hearty Slow Cooker Chicken Chili, Tex-Mex Pulled Chicken, and Chicken Pot Pie. Enjoy!
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
CHICKEN POT PIE
This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
HEARTY SLOW COOKER CHICKEN CHILI
This is from Diana Rattray, a contributor to The Spruce Eats. She wrote, " This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
"Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives."
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Makes 8 servings.
To view this yumminess online, go to https://www.thespruceeats.com/hearty-slow-cooker-chicken-chili-4062489.
Ingredients:
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
Try more slow cooker chicken recipes.
Showing posts with label Easy Salsa Verde Chicken Enchiladas. Show all posts
Showing posts with label Easy Salsa Verde Chicken Enchiladas. Show all posts
Monday, June 14, 2021
Monday, February 1, 2021
Chicken - Double-Post Monday
Besides being Meatless Monday, today is also Double-Post Monday. Today's double post deals with chicken, and includes Hearty Slow Cooker Chicken Chili, Tex-Mex Pulled Chicken, and Chicken Pot Pie. Enjoy!
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
CHICKEN POT PIE
This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
HEARTY SLOW COOKER CHICKEN CHILI
This is from Diana Rattray, a contributor to The Spruce Eats. She wrote, " This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
"Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives."
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Makes 8 servings.
To view this yumminess online, go to https://www.thespruceeats.com/hearty-slow-cooker-chicken-chili-4062489.
Ingredients:
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
Try more slow cooker chicken recipes.
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
CHICKEN POT PIE
This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
TEX-MEX PULLED CHICKEN
This is from Ree Drummond, star of the Food Network's The Pioneer Woman.
Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.
Ingredients
2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
12 flour tortillas
2 limes, 1 juiced, 1 cut into 8 wedges, for serving
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves, for serving
Directions
Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
QUICK AND EASY GAME TIME NACHOS
This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."
Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings
You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.
Ingredients
6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)
1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)
3 tablespoons fat-free (skim) milk
1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)
3 oz baked bite-size tortilla chips (about 64 chips)
1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)
1/4 cup chopped fresh cilantro
Preparation
In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.
Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.
Expert Tips
For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.
HEARTY SLOW COOKER CHICKEN CHILI
This is from Diana Rattray, a contributor to The Spruce Eats. She wrote, " This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
"Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives."
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Makes 8 servings.
To view this yumminess online, go to https://www.thespruceeats.com/hearty-slow-cooker-chicken-chili-4062489.
Ingredients:
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
Try more slow cooker chicken recipes.
Wednesday, September 23, 2020
Mexican Recipes
If you love Mexican food as much as I do, today's post is for you. Check out the six yummy recipes in today's post, including Light Sour Cream Chicken Enchiladas and Bush’s® Black Bean Quesadillas. Enjoy!
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
Nutrition: 5 servings (2 enchiladas each); 1 Serving Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 5g); Protein 32g; % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 15%; Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat; Carbohydrate Choice: 2.5
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
NO-ROLL MEXICAN RICE ENCHILADAS
This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5
To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.
Ingredients
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
Directions
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Expert Tips
Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.
Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...
EASY ENCHILADAS
This comes from My Food and Family, and begins, "Spice up your mealtime with our Easy Enchilada Recipe. Ready in under a half hour, our Easy Enchilada Recipe is finished with salsa and shredded cheese."
Prep Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126792/easy-enchilada-recipe.
Ingredients
1 lb. lean ground chicken
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
12 flour tortillas (6 inch)
Directions
Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.
Kitchen Tips
Tip 1
Heat oven to 350ºF. Spread 1 cup salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top tortillas as directed; roll up and place, seam sides down, in prepared baking dish. Top with remaining salsa. Bake 20 min. or until heated through, topping with remaining cheese after 15 min.
Tip 2
Top each serving with shredded lettuce, chopped tomatoes and a small spoonful of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 3
Sprinkle with chopped fresh cilantro before serving.
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
Nutrition: 5 servings (2 enchiladas each); 1 Serving Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 5g); Protein 32g; % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 15%; Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat; Carbohydrate Choice: 2.5
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Recipe Yield: Servings: 6 (2 Enchiladas each)
Source: Cooking Healthy and Fast
Book Title: Cooking Healthy and Fast
View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.
Ingredients
1 (8oz) container light sour cream
1 (8oz) container nonfat plain yogurt
1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
1 (4oz) can diced green chilies
12 (6-7 inch) white corn or flour tortillas
1 Cup (4oz) shredded reduced-fat Cheddar cheese
1-1/2 Cups chopped cooked chicken
1/4 Cup sliced green onions
Directions
Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.
Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g
Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat
BUSH'S® BLACK BEAN QUESADILLAS
This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.
"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"
Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4
To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.
Ingredients
2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 (8-inch) flour tortillas
1/3 cup sour cream
Directions
Mash one can of beans.
Mix in remaining can of beans, salsa.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas.
Heat skillet & cook quesadillas 2 minutes.
Cut into wedges & serve with salsa & sour cream on the side.
NO-ROLL MEXICAN RICE ENCHILADAS
This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5
To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.
Ingredients
1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
Directions
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Expert Tips
Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.
Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...
EASY ENCHILADAS
This comes from My Food and Family, and begins, "Spice up your mealtime with our Easy Enchilada Recipe. Ready in under a half hour, our Easy Enchilada Recipe is finished with salsa and shredded cheese."
Prep Time: 30 minutes; Makes 6 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126792/easy-enchilada-recipe.
Ingredients
1 lb. lean ground chicken
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
12 flour tortillas (6 inch)
Directions
Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.
Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.
Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.
Kitchen Tips
Tip 1
Heat oven to 350ºF. Spread 1 cup salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top tortillas as directed; roll up and place, seam sides down, in prepared baking dish. Top with remaining salsa. Bake 20 min. or until heated through, topping with remaining cheese after 15 min.
Tip 2
Top each serving with shredded lettuce, chopped tomatoes and a small spoonful of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 3
Sprinkle with chopped fresh cilantro before serving.
Thursday, August 27, 2020
Mexican Food - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with Mexican Food, and includes Baked Chorizo Breakfast Burrito Bowls and Spicy Bean and Rice Burritos. Enjoy!
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking e-newsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4 1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
MEXICAN CRULLERS (CHURROS)
This is from Daisy Martinez on the Cooking Channel. Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 12 to 15 minutes; Level: Intermediate
To view this online, click here.
Ingredients
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8- ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
Nutrition: 5 servings (2 enchiladas each); 1 Serving Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 5g); Protein 32g; % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 15%; Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat; Carbohydrate Choice: 2.5
BAKED CHORIZO BREAKFAST BURRITO BOWLS
This is from Old El Paso, and begins, "Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings."
Prep Time: 30 minutes; Total Time: 55 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-chorizo-breakfast-burrito-bowls.
Ingredients
48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 lb ground pork
1/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 tablespoon butter
6 eggs, slightly beaten
1 medium avocado, pitted, peeled and sliced
1/4 cup thinly sliced green onions
1/2 cup salsa
Chopped fresh cilantro leaves, if desired
Directions
Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition: 8 bowls; 1 Bowl Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 10g, Trans Fat 2g); Cholesterol 185mg; Sodium 990mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 17g; % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking e-newsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4 1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
MEXICAN CRULLERS (CHURROS)
This is from Daisy Martinez on the Cooking Channel. Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 12 to 15 minutes; Level: Intermediate
To view this online, click here.
Ingredients
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
MEXICAN DESSERT TRIFLES
This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…
Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)
"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."
She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!
Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles
Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.
Ingredients
Cream Cheese Layer
8 ounces cream cheese softened
1 cup granulated sugar
1 8- ounce package Cool Whip thawed
Crust Layer
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 refrigerated pie crusts
3 tablespoons unsalted butter melted
Cinnamon Crunch Layer
2-1/2 cups corn flake cereal
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar
3/4 teaspoon ground cinnamon
Honey
Directions
Cream Cheese Layer
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.
Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.
Crust
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
Combine sugar and cinnamon in a small bowl. Set aside.
Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.
Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.
Cinnamon Crunch Layer
While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.
Assembly
Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.
SPICY BEAN & RICE BURRITOS
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4
To view this online, click here.
Ingredients
16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
1 clove garlic, minced
1/4 cup onions, minced
1/4 cup red bell pepper, minced
1 cup cooked brown rice
4 whole whole grain flour tortillas
1/2 cup prepared salsa
Directions
Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.
Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.
Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.
Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium
EASY SALSA VERDE CHICKEN ENCHILADAS
This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."
Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.
Ingredients
2 1/2 cups shredded deli rotisserie chicken
2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
1/3 cup Old El Paso™ Creamy Salsa Verde sauce
1/2 cup chopped plum (Roma) tomatoes
2 tablespoons sliced green onions
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.
Expert Tips
Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
Chopped cilantro is a great fresh topper addition.
Nutrition: 5 servings (2 enchiladas each); 1 Serving Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 5g); Protein 32g; % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 15%; Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat; Carbohydrate Choice: 2.5
BAKED CHORIZO BREAKFAST BURRITO BOWLS
This is from Old El Paso, and begins, "Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings."
Prep Time: 30 minutes; Total Time: 55 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-chorizo-breakfast-burrito-bowls.
Ingredients
48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 lb ground pork
1/3 cup water
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 tablespoon butter
6 eggs, slightly beaten
1 medium avocado, pitted, peeled and sliced
1/4 cup thinly sliced green onions
1/2 cup salsa
Chopped fresh cilantro leaves, if desired
Directions
Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition: 8 bowls; 1 Bowl Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 10g, Trans Fat 2g); Cholesterol 185mg; Sodium 990mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 17g; % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2
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