Category Archives: Mexican Mania

Cheesy Chicken Enchiladas

Guys, you have to try these enchiladas. That’s not a comment; that’s a command. They are de-licious! A little more time-consuming than the Quinoa Enchilada Casserole I made a while back, but you need to find time to make these–100% worth it! (If you can’t make them tonight, try the Quinoa Enchilada Casserole. And then, tomorrow or next week, make the real-deal enchiladas–you won’t regret it, trust me)

Chicken Enchiladas1

And, again, I use my favorite pepper grinder! Gotta love an old-fashioned grinder

Chicken Enchiladas 2

Anyways, back to these enchiladas! Cook the chicken on medium-heat;  before flipping over, spice it up with chili powder, paprika, cumin, garlic powder and oregano. Once cooked, spice the other side up with the same spices, and then remove from the heat.

In the same pan cook the veggies and tomato sauce until the sauce thickens. Add in the chicken and cook for a few more minutes.

Chicken Enchiladas 4

Now it’s assembly time! In addition to your chicken mixture and tortillas, you’ll need shredded cheese and enchilada sauce–lots and lots of cheese. I used a whole 8oz block. Go big or go home!

….I wonder if that saying applies if you’re already home….

Chicken Enchiladas 5

Cover the bottom of a lightly greased baking pan with enchilada sauce (about a ladle full).

Lightly spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture. Roll it up and place folded-side down in the baking pan. Continue with all of the tortillas. (Note: I used a 9x11inch pan and had to use a smaller baking pan to fit in two more enchiladas. You can either use a larger baking pan, two slightly-smaller baking pans than the ones I used, or just do what I did. —-I think that covers all of your options)

Chicken Enchiladas 6

Once all of your enchiladas are in the baking pan, drizzle the left-over enchilada sauce on top.

Then dump sprinkle the cheese all over! Does that look good or does that look good?

Chicken Enchiladas 7

Bake until the cheese melts into a delicious ooey-gooey mixture and serve. I like to eat it with sour cream and salsa!

Cheesy Chicken Enchiladas

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: Serves 4-6

Cheesy Chicken Enchiladas

These chicken enchiladas will please any crowd! Don't believe me? Try them!

Ingredients

  • 3 tbsp oil
  • 1 1/2 lb skinless,boneless chicken breast
  • salt and pepper
  • 1 tbsp cumin powder
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp dried oregano leaves
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup corn *
  • 28oz crushed tomatoes
  • 1 tsp flour
  • 10 tortillas
  • 1 15oz can enchilada sauce
  • 2 cups shredded cheddar cheese

Instructions

  1. Heat oil in a large pan.
  2. Season chicken with salt and pepper. Place in pan and cook over medium heat until no longer pink (about seven minutes each side). Before turning sprinkle cumin, garlic powder, chili powder, paprika, and dried oregano leaves over chicken; then, before removing from pan, sprinkle the chicken on the other side with the spices. Remove chicken from pan and cool.
  3. In the same pan, saute the onion and garlic until tender. Add corn and canned tomatoes, stir, and cook for a few minutes.
  4. Cut the chicken breasts into strips. Add the chicken to the tomato mixture and stir in flour to help set. Remove from heat.
  5. Coat the bottom of the baking pan (about 9x13in) with enchilada sauce.
  6. Spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture (about 1-2 tbsp for each tortilla). Fold over filling and place in pan with folded side down.
  7. Repeat with remaining tortillas.
  8. Top with remaining enchilada sauce and cheese.
  9. Bake at 350F for about 15 minutes (until the cheese melts ). Serve hot with sour cream and fresh salsa.

Notes

*if corn is frozen, let thaw before using

Recipe adapted from Chicken Enchiladas

http://www.mateamilojkovic.com/?p=776

Fresh Tomato Salsa

Salsa 4

It’s football time! That time when the livings rooms are full of people crowded around the TV set, cheering their team on or yelling at the ref’s calls between mouthfuls of salsa and chips (or with mouthfuls of salsa and chips).

Salsa and chips.

The classic game-time snack. And oh-so-easy to make.

And this salsa is made from fresh tomatoes! Oh yeahhh; salsa and chips just got that much better!

Salsa

This recipe is super easy and feeds a crowd! First chop up your tomatoes, onions, pepper(s), and cilantro and mix them in a large bowl.

Salsa 3

Then add in lime juice, and salt and pepper, and stir it up again.

Place it in the fridge for about an hour to give the tomatoes some time to release their yummy juices. Then grab a bowl of chips and a seat in front of the game!

Fresh Tomato Salsa

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

Fresh Tomato Salsa

Fresh tomatoes make this salsa the perfect side-dish or snack!

Ingredients

  • 11 tomatoes
  • 1 onion
  • up to 3 bell peppers
  • 4 tbsp chopped cilantro*
  • 1 lime's juice
  • salt and pepper

Instructions

  1. Chop the tomatoes, onion and bell pepper. Mix in a large bowl and add the cilantro.
  2. Mix in the lime juice, salt and pepper. Refrigerate for at least one hour before serving

Notes

*Parsley can be substituted for cilantro; not completely the same, but it works

**Before serving the salsa I like to let it sit at room temperature for about half an hour because I don't like straight-from-the-fridge-cold salsa; just my preference, though

http://www.mateamilojkovic.com/?p=764

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole 6

I’ve been a very bad blogger; almost two weeks have gone by without a post. Shame. But today I have a recipe that will make up for those two weeks. It’s tasty, quick,and easy to make! It is…

Enchiladas!

In casserole form!

Don’t they look tasty?

Oh, and on a side note: yes, those are keys in the background of the above picture. Don’t ask.

Quinoa Enchilada Casserole

Ever since my sister made chicken enchiladas I’ve had a soft spot for these tasty filled rolls. What was stopping me from making them, though, was how time-consuming they are to make. I figured if I could only skip the fill-each-and-every enchilada step, I could make them more often.

And then one day I was browsing pinterest and I came upon this recipe (see, pinterest isn’t always a waste of time!) I glanced through the recipe and my hopes were confirmed: this recipe skipped the fill-each-and-every enchilada step! It wouldn’t take all afternoon to make them!

Quinoa Enchilada Casserole 2

And another bonus: this casserole has plenty of cheese. Can you ever have too much cheese? I don’t think so. That’s why you can add as much as you want to–if you have the patience to grate it

Quinoa Enchilada Casserole 4

Combine all of the ingredients (but only half the cheeses) in a large bowl.

Quinoa Enchilada Casserole 5

Then pour it all into a prepared baking dish and top with the rest of the cheese. Bake for 30 minutes, top with sour cream, and enjoy!

Quinoa Enchilada Casserole 7

Quinoa Enchilada Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: Serves 6

Quinoa Enchilada Casserole

This is for all of my fellow enchilada-lovers who just don't have the time to make classic enchiladas but still want the delicious dish for dinner!

Ingredients

  • 1 cup Harvest Grains Blend from Trader Joes or quinoa
  • 1 10-oz can mild enchilada sauce
  • 1 cup canned or frozen corn, rinsed and drained
  • 1 cup black beans, drained and rinsed
  • 1 tbsp chopped fresh cilantro leaves
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 avocado, peeled and diced
  • 1 tomato, washed and diced

Instructions

  1. Cook the harvest blends or quinoa according to the package instructions. Set aside.
  2. Preheat the oven to 375F. Lightly oil a 9x13 baking dish.
  3. Combine the grains, enchilada sauce, corn, black beans, cilantro, cumin, and chili powder. Sesaon with salt and pepper to taste. Stir in half of the cheeses.
  4. Spread the mixture into the baking dish. Top with the remaining cheeses.
  5. Bake in the oven for 30 minutes.
  6. Afterwards,broil on high to brown the cheeses on top (if desired).
  7. Serve with the avocado and tomato.

Notes

Recipe adapted from Quinoa Enchilada Casserole

http://www.mateamilojkovic.com/?p=677