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Showing posts with label enchiladas. Show all posts

Wednesday, April 16, 2014

Simple Beef Enchiladas

After two nights of turkey dinner, I was dying for something a little more zippy! However, as most, I was out shopping for a large chunk of the day and did not have much time, many ingredients or the desire, quite frankly to prepare an involved dinner. Thank goodness for the frozen individual servings of ground beef I keep in the freezer. After thawing it in the microwave for about 3 minutes and browning it in the pan, it was just a matter of assembling these fantastically simple beef enchiladas, heating them through in the oven and enjoying in less time it would have taken to even pick up carry-out.

Easy Chicken Enchiladas with Green Sauce

1/2 pound ground beef
3/4 cup favorite jarred Salsa Verde
1 cup shredded Monterey Jack cheese
corn tortillas
queso fresco, crumbled (Mexican crumbling cheese)
lettuce, shredded
1 teaspoon cider vinegar
tomato, diced
red onion, diced
black olives, sliced
pickled jalapeno slices
fresh cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly brush each side of corn tortillas with canola oil and stack them on the the parment lined baking sheet. Warm in the oven for about 5 minutes or until pliable. Meanwhile brown ground beef and combine with 1/4 cup of Monterey Jack cheese and 1/4 cup salsa verde in a mixing bowl. Fill each warmed tortilla with 1/3 of beef mixture, roll tightly and place in a small casserole dish, seam side down. Cover with remaining salsa verde and Monterey Jack cheese. Bake for approximately 20-30 minutes or until hot and bubbly and cheese is melted. Let rest 10-15 minutes before serving. Serve over shredded lettuce dressed with hint of vinegar and seasoned with salt. Top with queso fresco, tomato, onion, olives, jalapeno and/or fresh cilantro.

Thursday, February 27, 2014

Honey lime chicken enchiladas

From Madeitateitlovedit.

Honey-Lime Chicken Enchiladas

1/4 cup honey (heaping)
2 teaspoons chili powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
1/4 cup lime juice
2 garlic cloves, minced
2 cups shredded mexican cheese
1 cup heavy cream
1 large can of green enchilada sauce (my favorite is macayos)
1 Tablespoon cooking oil

Combine honey, lime juice, chili powder and garlic in a large sealed container. Add chicken and coat thoroghly. Place in refrigerator for atleast a few hours.

Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly. (Use a 9x13 or (2) 9x9 pans)

Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)