Crispy Southwest Chicken Wraps

These were a hearty and easy main dish that everyone in my family really enjoyed.  We chose to use the sour cream as a topping, along with guacamole and salsa, instead of putting it inside the wraps.  

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm

Shrimp Enchiladas

We are back from vacation at the my in-laws and I am sporting  many, many bruises.  My in-laws live in the woods of MN and one of our favorite things to do there is paintball.  I have discovered a whole new side of myself through paintballing.  We create random teams by drawing paintballs and complete missions.  The two games we played this weekend were capture the flag and protect the fort.  I did not enjoy protecting the fort.  You are like a sitting duck in there!  My hubby had a German friend there to visit from his high school days living on base in Germany.  It was a good time!

Back to the food!

Here are some exceptionally good shrimp enchiladas that I made before we left.  Writing up this blog post I am finding myself salivating while looking at the pictures.  I want them again!  Living in ND we don't have are good options for good, authentic Mexican food.  I can say that these were better than any I've ever had, I wouldn't know if they are authentic though!  Try them!

Shrimp Enchiladas

Cheese Sauce:

½ cup sweet red pepper, chopped

½ cup onion, minced

½ cup green pepper, chopped (I used yellow instead)

1/4 cup butter

½ teaspoon oregano

½ teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon all-purpose flour

3/4 cup whipping cream

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

½ cup sour cream

Shrimp Mixture:

2 tablespoons butter

1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces

½ cup onion, chopped

2 cups ripe tomatoes, chopped

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Source: Siggy Spice & Mel's Kitchen Cafe 

Chicken and Black Bean Green Enchilada Rice Bake

Feliz  Cinco de Mayo!  In honor of the day, I have one last Mexican inspired recipe to share.  This one is a very easy weeknight casserole.  Casseroles are something that do not appear on my blog very often because the men & boys around here just do not typically like them.  Grace and I do, but they tend to make SO MUCH that her and I are stuck eating the leftovers for the entire week.  Surprisingly, everyone seemed to like this particular casserole recipe.  Probably because it was a combination of flavors and ingredients that everyone likes, plus the ingredients were layered, rather than mixed all together.  To jazz this up even more, several of us topped our individual servings with a few dashes of Tabasco Sauce.  Don't do this if you don't like spicy!  My 8 year old learned that the hard way after putting about 1 Tbsp. on his!

Chicken and Black Bean Green Enchilada Rice Bake

2 cups white long grain rice, uncooked

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin (regular Cumin is also fine. I was out of both, so I had to use a Fiesta Seasoning mix from Tastefully Simple.)

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese (best shredded yourself!)

Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

Cook rice according to package directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Source: Picky Palate

Refried Beans Without the Refry

Let me be frank.  I made this recipe a while back when I made Simply Perfect Enchiladas.  The reason I didn't post the recipe is...well...they just look so unappealing.  Is there really any way to make mashed beans look pretty?  I suppose if I would have topped them with cheese, that would have helped.  The truth is, this is my plate and after the enchiladas, I felt a little guilty about consuming any more cheese;)  I decided the beans needed to be shared, even though they are not the prettiest because they are very good and SO darn easy.  You just throw everything in the crockpot ahead of time, and you are ready to go!  Without actually refrying them, you have an easy and healthy side dish for a Mexican meal.  Homemade refried beans are also so much tastier than the canned ones!  Enjoy them with your Cinco de Mayo feast this Thursday!

Refried Beans Without the Refry

1 onion, peeled and diced

3 cups dry pinto beans, rinsed

1 fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin, optional

9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I like to throw them in my kitchen aid mixer and let that do the work for me), adding the reserved water as needed to attain desired consistency.

Source: allrecipes

Mexican Layer Dip

I have been making this dip for at least 7 years.  I am pretty sure that it is one of my husband's all-time favorites.  I usually reserve it for summer potlucks, but this year, it graced our table at Easter, per my hubby's request.  It is really delicious!  Give it a try!

Mexican Layer Dip

29 oz. can refried beans (or make your own!)

8 oz. sour cream

8 oz. jalapeno chip dip (I use this one from Cass Clay)

8 oz. avacado chip dip

4 oz. can diced green chilies

1 c. taco sauce

4-6 green onions, diced

4 oz. black olives, sliced

6-8 oz. sharp shredded cheddar (always so much more delicious when you buy it in block form and shred it yourself!)

2 Roma Tomatoes, diced

Layer the first 6 ingredients in a 9 x 13 inch baking dish.

Sprinkle on the shredded cheese, onion, black olives, & tomatoes.  

Serve with tortilla chips and enjoy!

One Year Ago:  Johnny Carino's Bowtie Festival

Simply Perfect Enchiladas

Guess what?!  I have THE most exciting news!  IT'S NOT SNOWING TODAY!!!  Do you not find this news thrilling?  Oh... you must not live in North Dakota.  It is, however, overcast, cool, and rainy.  No biggie though!  No more snowflakes is enough for me:)  I would, however like sunshine....SOON.  I have been craving the sun more than chocolate and THAT, my friends, is saying something.

I know that SOME people are probably enjoying themselves in their backyards grilling, but here in the North we need to make due.  This weekend I make the most delicious enchiladas, really you must try them.  They were slightly more work than many other recipes I have tried but they were oh-so-worth-it.  I also made homemade refried beans in the crockpot (recipe coming soon) and Mexican rice with them.  YUM.  I am also having a tough time fitting into my carpi's for summer and I have NO idea why.  I mean, I work out 5 days a week, shouldn't I automatically get to be thin?  Life is so unfair.

Here is what you will need...minus the bananas-who-have-seen-better-days, stuffed dog, and pile 'o magazines.

My plate YUM. Make sure you add a dollop of sour cream on top which I remembered to do only after I had started in on these babies.  It takes it over the top.

Enchiladas

FOR THE SAUCE:

1 Tablespoon Canola Oil

1 Tablespoon All-purpose Flour

1 can (28 Ounce) Enchilada Or Red Sauce

2 cups Chicken Broth

½ teaspoons Salt

½ teaspoons Ground Black Pepper

2 Tablespoons Chopped Cilantro

_____

FOR THE MEAT:

1-½ pound Ground Beef

1 whole Medium Onion, Finely Diced

2 cans (4 Ounce) Diced Green Chilies

½ teaspoons Salt

_____

FOR THE TORTILLAS:

10 whole (to 14) Corn Tortillas

½ cups Canola Oil

_____

TO ASSEMBLE:

3 cups Grated Sharp Cheddar Cheese

½ cups Chopped Black Olives

1 cup Chopped Green Onions

½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Source: The Pioneer Woman

One Year Ago:  My Very Favorite Pizza Crust

Chicken Tortilla Soup

Here is a delicious recipe for Chicken Tortilla soup from one of my very favorite people.  My Aunt Cyndee is a great cook.  She is especially adept at Mexican cooking, so when she gave me this recipe in a cookbook filled with some of her favorites, I knew I had to try it.  I already have this recipe for Chicken Tortilla Soup on this blog (eerily posted almost one year ago to the day), but they are really so different that they can hardly be called the same soup.  This one is a little bit more work, but still easy enough for a weeknight meal.  Plus it was DELICIOUS!  I was going to skip on frying my own corn tortilla strips and I am SO glad I didn't.  The freshly-fried tortilla strips and the avocado really make this soup something special.  My middle son even had 3rds, so it is relatively kid-friendly!!!  I also doubled the tortilla strips and they ALL got eaten.

Oh, please excuse my blog.  I am in the process of changing it up a bit.  Please give me your opinion on the current background.  Is it too depressing?  I thought it was cool (but it does border on depressing I think- especially for those of us in bleak, cold ND right now).  Give me your thoughts!

Here is what you will need to get started.  Except for the crushed red peppers...pretend they are peppercorns in a pepper grinder, K?

Chicken Tortilla Soup

1/2 c. onion, chopped

1 tsp. minced garlic (I LOVE garlic, so I added about 1/2 Tbsp)

2 Tbsp. butter

32 oz. low-sodium chicken broth

16 oz. Salsa (I use my own homemade)

2 c. cooked, shredded chicken breasts (I like to boil mine while I am chopping and sauteing vegetables)

1/2 c. chopped red bell pepper (I used 1 whole)

1/4 tsp. coarsely ground pepper

2 bay leaves

1/2 c. Canola oil

6 (6-inch) corn tortillas, cut into 1/2" pieces

Kosher Salt (to lightly sprinkle on hot, cooked tortillas, optional)

1 c. shredded Cheddar cheese

Sour Cream

In Dutch oven, cook onion and garlic in butter over medium heat, stirring occasionally, until onion is tender.  Add chicken broth, salsa, shredded chicken, bell pepper, pepper, and bay leaves.  Bring to a boil.  Cover; reduce heat to low.  Simmer, stirring occasionally, 20 minutes.  Remove bay leaves.

Meanwhile, in a large skillet, heat oil over medium heat until hot.  Fry tortilla strips in oil until light golden brown.  Remove with a slotted spoon and place on paper-towel lined plate to soak up excess oil.  Sprinkle a bit of kosher salt on, if desired.  

Ladle soup into bowls and top with avocado, shredded cheese, sour cream, and tortilla strips.  

Enjoy!

Source: Aunt Cyndee

The Best Taco Meat

Taco's are a staple around our house.  For the past few years, I have been buying Tones Taco Seasoning in the big container from Sam's Club.  It was our favorite packaged taco seasoning.  In the past 1 1/2 years or so, I have been making an increased effort to do more things from scratch.  I just really like knowing exactly what is in our food (hello taco bell meat scandal).  I didn't mess with our taco seasoning, I just didn't think I could find anything with as good of flavor and tacos were one of our treat meals, something we usually have on Friday nights (alternating with pizza night).  

At the gym a couple of days ago, I was discussing how I needed to get home to make taco meat for our teacher conference meal.  I fellow foodie/gym rat (who once gave me a cookie while I was running on the treadmill) told me about her favorite taco meat recipe.  I know she is a great cook, so I just had to give it a try last night!  It is just fabulous and really very easy!  I know I won't be buying taco seasoning anymore!  Even my kids thought this was way better!!  The original recipe came from America's Test Kitchen, I just doubled it because 1 lb. of taco meat just doesn't cut it around here.  Enjoy!  

The Best Taco Meat

Ingredients:

1 1/2 tablespoon vegetable oil

1 large onion, minced

6 garlic cloves, minced 

4 tablespoons chili powder 

2 teaspoon cumin
2 tsp. coriander

1 teaspoon oregano

1/2 teaspoon cayenne pepper

2 tsp. salt

2 lbs. lean ground beef

8 oz. tomato sauce

1 cup low sodium chicken broth

4 teaspoons cider vinegar

2 teaspoon light brown sugar

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 2 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. 

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Source: America's Test Kitchen

Baked Creamy Chicken Taquitos

Yesterday, I was really on a roll.  I got the carpets and furniture shampooed and I cooked and baked up a storm.  I am so glad that I finally got some photos of these Chicken Taquitos.  We have had them before, and they are a hit with my entire family.  Back in college, I LOVED El Monterey Chicken & Cheese Taquitos and I think these taste SO much like them.  Except better, because I know they are much healthier:)

Here is what you will need to get rolling:)  I also did a little step-by-step in pictures this time.

Baked Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese (I use reduced-fat)

1/4 c. green salsa

1 Tbsp. fresh lime juice 

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic, or garlic powder

3 Tbsp. chopped cilantro

2 Tbsp. sliced green onions

2 c. shredded cooked chicken (I like to boil mine for this recipe)

1 c. Pepper jack cheese, shredded

12 Flour Tortillas (soft taco size)-you can make less or more depending on how much filling you like in yours. I like mine nice and thin.

Kosher Salt

Cooking Spray

Heat oven to 425*  Lightly coat baking sheet with nonstick spray.  

Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine, then add cilantro and green onions.  Add chicken and cheese and combine well.

You can prepare up to this step ahead of time, just store the mixture in the fridge.

Wrap tortillas in a damp paper towel and microwave until warmed and soft enough to easily work with.  If I am doing all 12, I do 45-60 seconds.  

Lay all the tortillas out and equally distribute the chicken mixture amongst them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.  Remember to work quickly so that your tortillas don't cool and start to crack.  If they do, you can repeat the microwave/wet paper towel technique.    

Roll it up as tightly as you can.  

Place seam side down on a baking dish.  Lay all the taquitos seam side down and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister, and sprinkle some kosher salt on top.  

Place pan in oven and bake for 15-20 minutes or until crisp and the edges start to get golden brown.  

Dip them in salsa, sour cream, or guacamole.  

Enjoy!

Source: Our Best Bites

Beef Chimichangas

Finally!  A lazy day at home!  Today I am planning on catching up on a few recipes I have been waiting to post.  This one is one that I have been making for a long time.  It can't be considered "diet friendly" so it is more of a special treat.  Everyone from the husband to all three kids loves this one.

Beef Chimichangas

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) chopped jalapeno peppers
• Oil for deep-fat frying
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 
  
• • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

• Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. 
• Yield: 1 dozen.

Source: Taste of Home