Chicken Enchiladas

Luckily Hurricane Sandy didn't really affect me too much, I didn't lose any power and I was out of work for the last two days.  It gave me time to cook!  These chicken enchiladas are super easy to make.  I used shredded rotisserie chicken that I already had and my favorite enchilada sauce from Trader Joe's.  Instead of corn tortillas, I decided to use whole wheat tortillas.  This entire meal probably took me less than 45 minutes to put together (including prep work and cooking time).  These chicken enchilada are quick enough for a weeknight dinner.  Enjoy!

Chicken Enchiladas

Printable Recipe

Ingredients

2 cups shredded rotisserie chicken

1 ½ cups enchilada sauce (I used Trader Joe’s)

1 ounce cream cheese

½ cup pinto beans

½ cup diced peppers

½ cup diced onions

2 tablespoons butter

1 cup shredded cheese (I used a Mexican blend.)

4 whole-wheat tortillas (You may use corn tortillas.)

Optional Toppings

sliced green onions

guacamole

sour cream or plain greek yogurt

Directions

Preheat oven to 350 degrees F.

In a large pan, over medium heat, add butter and onions.  Cook for 2 to 3 minutes until onions are softened.  

Next, add peppers.  Cook for about 5 minutes until onions and peppers are golden.

Add in chicken and pinto beans.

Stir in ½ cup enchilada sauce and cream cheese.

Add in ½ cup shredded cheese.  Stir to combine.

Warm tortillas according to package directions.

In an 8x8 inch baking dish, pour ½ cup enchilada sauce to cover bottom of dish.

Spoon about 1/2 cup chicken mixture into each tortilla and top with some shredded cheese.  Roll tortilla tightly and place in baking dish.  Repeat.

Top the rolled tortillas with ½ cup enchilada sauce.  Sprinkle about ½ cup shredded cheese on top of the enchilada sauce.

Bake for about 20 minutes.   Serve with your favorite toppings if desired. 

Serves 4.

Slow Cooker Brisket

Chag Pesach Sameach or Happy Passover!  Passover is a Jewish holiday and began last Friday at sundown and will end at sundown this Saturday.  And yes, I am Jewish :)  For more information on Passover, click here.  I think brisket for Passover is a classic dish.  This is my first time using a slow cooker for a brisket and it turned out really well.  My cousin had asked me not too long ago if I had any recipes using a slow cooker and so here you go Cathy!

Ingredients

1.5 lb brisket, flat cut

1 onion (cut into quarters or bite-sized pieces)

2 baking potatoes (cut into bite-sized pieces)

1 cup baby carrots (or sliced carrots)

1 package Lipton Onion Soup Mix

1 cup water

1 teaspoon garlic powder
1 teaspoon paprika

2 teaspoons Worcestershire sauce

1 teaspoon parsley, dried

1 tablespoon oil

salt

pepper

Directions

Heat the oil in a large pan over medium-high heat.   Season both sides of the brisket with salt, pepper, garlic powder, and paprika.  Place brisket in the pan and brown each side until the surface is a rich brown color, not burnt.  Remove the brisket from the pan.  In the same pan, add in the onion soup mix, 1 cup water, and 1 teaspoon parsley to create a broth.  (If you are short on time, you could skip this step of browning the brisket and just season the brisket and mix the broth in a bowl before putting it in the slow cooker.)

In a 5- to 6-quart slow cooker, add the onions, potatoes, and carrots.  Place the brisket, fat side up, on top of the vegetables.  Pour in the broth mixture from the pan.  Cover and cook on high until brisket is fork-tender, about 4 to 5 hours.  (You can also cook on low for 8 to 10 hours.)  Remove brisket and thinly slice against the grain. 

I like to serve the sliced brisket, vegetables and broth over egg noodles or white rice.  (If you keep kosher for Passover, you could just serve with the vegetables and broth.)

 

Serves 4 or 2 with leftovers.  I froze the leftovers in a Ziploc freezer bag.  This should keep in the freezer for a few months.  Be sure to label your bag with the dish and date.