Tag: Mexican

Chicken and Spinach Enchiladas

One of my favorite summer recipes is Zucchini and Black Bean Enchiladas.  But zucchini isn’t quite in season yet, so I decided to try a different version.  No matter what you stuff in the tortilla, I think the key to great enchiladas is homemade sauce.

This time I used Penzey’s Chili 9000 seasoning to make the enchilada sauce.  It is not too spicy, but does have a lot of flavor, with Ancho Chili Pepper, Cumin, Garlic, Cilantro, Onion, Paprika, Cayenne Pepper, Lemon Peel, Mexican Oregano, Black Pepper, Cocoa Powder, Citric Acid, Turmeric, Cinnamon, Coriander, Ginger, Natural Smoke Flavoring, Fenugreek, Cloves, Fennel, Nutmeg, White Pepper, Anise Seed, Jalapeño Pepper, Star Anise, and Cardamom.  Don’t stress if you don’t have access to Penzey’s, just substitute a mix of chili powder and cumin and you’ll be all set.

The enchiladas themselves were also delicious, and will make great packed lunches for the week.  I still can’t wait to have the zucchini and black bean version again later this summer!

 

chicken spinach enchiladas

 

Chicken and Spinach Enchiladas

1 t minced garlic
1 (15 oz.) can tomato sauce
1 T Penzey’s Chili 9000
1 c. vegetable or chicken broth
1 T canola oil
1 large onion, peeled and chopped
2 c. cooked shredded chicken
1 (10 oz.) package frozen spinach, thawed and drained
6 tortilla, such as La Tortilla Factory
1 c. reduced fat shredded cheddar

To make the enchilada sauce, coat the bottom of a small saucepan with cooking spray.  Add minced garlic.  Cook just until beginning to brown, and then add tomato sauce, spice, and broth.  Simmer for 15-20 minutes.

Meanwhile, in a large frying pan, heat canola oil.  Add onions and cook for 15-20 minutes on medium-low heat.  Add chicken, spinach, and 1 c. of the prepared enchilada sauce.  Simmer for 5 minutes, until heated through.

Coat the bottom of a 13×9″ dish with cooking spray.  Fill each tortilla with a heaping 1/2 c. of chicken mixture, and place seam side down in the dish.  Pour remaining enchilada sauce over filled tortillas.  Sprinkle cheddar cheese on top.  Bake at 350F for 20-25 minutes.

Asparagus and Huevos Bowl

As promised, here is one way which I enjoyed my Cilantro Lime Rice and Beans.  I was inspired by Closet Cooking’s Asparagus Huevos Rancheros, but I ditched the corn tortilla.  The layers include the rice and beans, freshly steamed asparagus, a fried egg, and sliced avocado.

You could add some salsa verde, or queso fresco, but I was very happy with this combination.  The other ingredients balanced the spice level of the rice, and this was both delicious and filling.  It could be breakfast, lunch, or dinner!

 

asparagushuevos

Cilantro Lime Rice and Beans

I hope everyone had a great Cinco de Mayo.  I celebrated by making this dish, inspired by Closet Cooking’s Cilantro Lime Refried Beans.  It was great, but a lot spicier than I expected and had me reaching for a margarita!

The original recipe is a clever take on refried beans, using white beans instead of the traditional pinto beans.  The  cilantro and lime flavors are fresh, and perfect for spring.  The jalapeno adds the heat, but you can leave that out of course.

You could eat the rice and beans all by themselves, or along side something like Oven Fajitas.  I ended up using this dish as the base for another meal.  Come back tomorrow to see; you won’t be disappointed!

 

cilantrolimericebeans

 

Cilantro Lime Rice and Beans

1 T canola oil
1 large onion, chopped
1 jalapeno pepper, minced
1 t minced garlic
1 t cumin
1 (15 oz.) can white beans
1/2 c. water
1 c. cooked rice
1/2 c. cilantro, chopped
2 T lime juice

Heat oil in a large frying pan.  Add onion, and saute over medium heat for 10 minutes, until starting to brown.  Add pepper and garlic, and cook for 5 minutes more.  Add cumin and stir to mix.  Add beans and water, and simmer until most of the liquid has been absorbed.  Using a potato masher, mash about 1/2 the beans in the pan.  Add cooked rice, cilantro, and lime juice and stir well.  Cook on Low until heated through.

-Adapted from Closet Cooking

Oven Fajitas

For those times when you want fajitas but don’t want to stand in front of the stove, this recipe from Budget Bytes is for you!  You mix your fajita ingredients, a blend of spices, and a bit of oil in a baking dish.  When it comes out of the oven, you give it a spritz of fresh lime juice.  It’s just like something you might get at your favorite Mexican restaurant.

The recipe is incredibly flexible; if you would like to make a vegetarian meal, just leave out the chicken.  I don’t like peppers, so I used a mix of 1 lb. chicken, 1 large onion, 1 large zucchini, and an 8 oz. package of sliced mushrooms.  I might even throw in some tomatoes next time.

The key to the flavor is the blend of spices including chili powder, paprika, and cayenne pepper.  I used an extra dash of cayenne so the mixture had some heat.  I served it on a whole grain tortilla with cheese, which cooled things down a bit.  This made lunches for the week, but would also be a good dish to serve for your next fiesta!

 

 

Meaty Superbowl Chili

I was headed to a Superbowl party this year, and asked to make a meaty chili. I had to try a new recipe of course, and I used this Hearty Halftime Chili as a springboard.  I also wanted to use my Penzey’s Chili 3000!

The chili was served as part of a mashed potato bar at the party, which was a really fun idea! There were mashed potatoes, both meaty and vegetarian chili, and tons of other toppings. This was just my first bowl.

 

 

This chili came out pretty well – it was nice and thick which was perfect to use as a topping.  You could definitely stretch out the number of servings by adding some tomato sauce to the pot.  The chili also had a nice kick from the chili powder and cayenne, and the Italian sausage of course.  The goal was a chili that would please a crowd of Superbowl watchers. Since I took home an empty serving bowl, I think it was a success.

 

Meaty Superbowl Chili

1 lb. ground chicken
1 lb. ground Italian sausage (mild)
2 small onions, chopped
1 T minced garlic
2 T Chili 3000
1 t cumin
1/2 t cinnamon
2 T cocoa powder
1/4 t cayenne pepper
28 oz. diced tomatoes in juice
28 oz. crushed tomatoes
2 (15 oz.) can beans, rinsed and drained

Place the chicken, sausage, onions, garlic, chili powder, and cumin in a large pot.  Cook until meat is well browned.  Drain any excess fat.  Add remaining spices and tomatoes, and heat until the chili simmers.  Add beans, cover, and cook on low heat for 30-60 minutes.

 

Crockpot Chicken Taco Chili

I knew I couldn’t let my Chili 3000 spice sit in the cabinet for long.  I had to make a batch of chili.  And maybe with some upcoming football games you could use a new chili recipe too?

I made just a few changes to Skinnytaste’s Crockpot Chicken Taco Chili recipe, which calls for a taco seasoning packet.  I tried to replace the packet with my own spices, but I didn’t use enough.  The Chili 3000 was great, I just needed more.  I updated the directions below with the amount I’ll use next time.

As you can see, this recipe yields a lot of chili!  I had containers for lunch all week, plus extras for the freezer.  This would be a great recipe to make for a crowd, and you could serve it with shredded cheese, sour cream, and sliced jalapenos or olives.  It’s a great basic chili recipe no matter how you use it.

 

Crockpot Chicken Taco Chili

1 large onion, peeled and chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can red beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans petite diced tomatoes in juice
1 c. water
2 T Chili 3000
1 1/2 T cumin
1/4 t cayenne
24 oz. chicken breasts (about 3-4)

Add onions, beans, tomato sauce, tomatoes, water, and spices to the crockpot and stir well.  Place raw chicken breasts on top.  Cook on Low for 9-10 hours.  Shred chicken, and stir into chili.  Cook on High for 30 minutes.

-Lightly adapted from Skinnytaste

Vegetarian Tacos

I pinned this recipe for Meatless Tacos a few weeks back, and I was not surprised to see that it was repinned several times.  Almost everyone likes tacos, but this version features plant-based protein and lots of veggies.  And it’s a crockpot recipe that cooks while you shop wrap stroll around the city looking at pretty Christmas lights.

I made a few tweaks by using a can of Mexican-style stewed tomatoes rather than salsa, and cutting back the spices accordingly.  Tacos can be a little messy to eat so I thought it would be fun to scoop up the filling with chips.  But who needs a whole bag of Tostitos in the house?  I decided to make my own pita chips.  I cut the pita into triangles, brushed them with oil, and baked them at 400F for 7 minutes.

I garnished the taco filling and pita chips with shredded cheese, lettuce, and sour cream.  It made a really delicious meal, and was fun to eat!  This is the perfect dinner to make for a really busy day (and you can feel free to buy those chips….)  Any busy days ahead on your calendar?

 

 

Vegetarian Tacos

1 large onion, peeled and chopped
1 t minced garlic
1 t canola oil
1 c. lentils
2 c. vegetarian broth
1 (14.5 oz.) can Mexican style stewed tomatoes, chopped (with juices)
1 T chili powder
1 (14 oz.) can corn, drained
Pita Chips
Shredded Lettuce
Shredded Cheese
Greek Yogurt or Sour Cream

Place onion, garlic, oil, lentils, broth, tomatoes, and chili powder in crockpot.  Cook on Low for 5-6 hours.  Add corn, and cook on Low for 1 hour more.  Serve with chips, lettuce, cheese, and yogurt or sour cream.

-Adapted from Kitchenbelle

Butternut Squash Chili

One of the things I love about Pinterest is finding new recipes.  It’s similar to reading a cooking magazine, except you click through the pin (the picture) for the recipe.  I keep track of the recipes I want to make on Pinterest here, in case you’re curious.  This Butternut Squash Chili came to me from Pinterest, courtesy of Gluten Free Goddess who posted the recipe, and the friend of mine who pinned it.

I’ve been wanting to make some kind of chili since the cold snap here in New England, and this one came out so well.  I modified the original recipe a bit, removing the peppers and chilies that I don’t like, and adding extra squash.  I used frozen butternut squash mostly for convenience; it would have been a lot more fun to hit up a farmer’s market for a locally grown squash, but that wasn’t in the cards this weekend.  The original recipe also indicates that this can be made in a crockpot, but I used the stove top directions because they fit my schedule.

The end result is a mild chili which is rich in flavor from all the vegetables.  Between the bright orange squash and the red tomatoes, the color is perfect for fall.  If you like your chili with more kick, add a jalapeno or some cayenne pepper.  The diced fresh avocado was a nice touch though, and I highly recommend it.  I have more than a few chili recipes on the blog, including White Bean Pumpkin Chili, Sweet Potato Chili, and Black Bean Chocolate Chili, but this one will now be in the rotation.

 

 

Butternut Squash Chili

1 T canola oil
2 t minced garlic
1 t cumin
1 t chili powder
1 t ginger
1 c. chopped onion
1 c. chopped celery
1 (28 oz.) can diced tomatoes in juice
1 (20 oz.) bag frozen butternut squash
4 c. vegetable broth
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 T sugar
1 T balsamic vinegar

Heat oil in a large soup pot.  Add garlic, cumin, chili powder, and ginger and stir well for 1 minute.  Add onion and celery, and stir well to coat.  Saute for 10 minutes.  Add tomatoes, squash, broth, beans, sugar, and balsamic vinegar and bring to a boil. Simmer covered for 30 minutes.  Remove cover and simmer for 20-30 minutes more, until slightly thickened. Serve garnished with fresh avocado if desired.

-Adapted from Gluten Free Goddess

Chicken with Mole Sauce

It’s a wonderful thing when you can put cocoa powder and peanut butter in a recipe and still call it dinner!  To be fair, there’s only a hint of each in this Chicken with Mole Sauce from Eating Well, and the sweetness is offset by chili powder, cumin, and garlic.  This mole comes together very quickly but creates a thick, dark sauce which is great for serving with chicken thighs.

We had this for a family dinner served with Crockpot Rice and Beans and steamed green beans.  Everyone really liked the dish, and scooped up the mole sauce with a bit of bread.  I’ll be sure to make this one again soon.

 

Southwestern Turkey Soup

Like many other families, we had turkey leftover after Thanksgiving.  And really, you can only eat so many turkey sandwiches.  I’ve made soup using leftover turkey before, but this one is just a little different.  It was inspired by this Creamy Mexican Turkey Soup from RecipeGirl which uses both milk and cheddar cheese for a creamy texture.

My first piece of advice is to start with a big pot.  My second piece of advice is to find someone else to chop all the vegetables and keep an eye on the pot.  (Thanks, Dad!)  We just kept throwing things in, and then suddenly the pot was almost full.  But that’s OK, there was plenty of soup for everyone to have a bowl or two, and then I took the rest home.  Soup is a lot more appealing than a dry turkey sandwich for lunch any day!

 

 

Southwestern Turkey Soup

2 T olive oil
2 carrots, peeled and diced
3 stalks celery, diced
1 shallot, peeled and diced
1 onion, peeled and diced
6-7 c. broth
1/4 c. flour
2 c. milk
1 T chili powder
1 t cumin
1/4 t black pepper
1-2 dashes cayenne pepper
1 (16 oz.) package frozen chopped spinach
1 (15 oz.) can corn, drained
4 c. chopped turkey
4 oz. cheddar cheese, shredded

Heat oil in a large stockpot.  Saute carrots, celery, shallot, and onion for 10 minutes.  Add 6-7 c. broth, cover pot,  and simmer for 10-15 minutes.  In the meantime, mix flour, milk, and spices in a small bowl and whisk well.  Stir mixture into soup, and cook for 5-10 minutes until thickened.  Reduce heat to low, and add spinach, corn, turkey, and cheese.  Cook until cheese is melted and soup is heated through.

-Adapted from RecipeGirl