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.

Hearty Chili

Everyone is gearing up for Hurricane Sandy around here.  The local schools are closed, some until Tuesday and my office is closed tomorrow!  So what could be better on cold rainy day than a bowl of warm, hearty chili?  This hearty chili is satisfying with chunks of ground beef, vegetables and red kidney beans.  You can quickly put this chili together within an hour for an easy weeknight dinner.  This would also be a perfect game day chili to share with family and friends.  Serve with shredded cheese, green onions, and/or sour cream.  Top with some tortilla chips or corn chips for extra crunch.  Enjoy!

Hearty Chili 

Printable Recipe

Ingredients

2 tablespoons oil (vegetable or olive oil)

1 ½ cup red onion, diced (½ large red onion)

1 cup diced peppers

1 pound ground beef

15 ounce can diced tomatoes with green chilies

28 ounce crushed tomatoes

15 ounce can red kidney beans

salt

freshly ground black pepper

1 teaspoons cumin

2 tablespoons chili powder

Directions

In a large heavy pan or dutch oven, over medium heat, add in oil and onions.  Cook for about 3 to 4 minutes.

Add in peppers and cook for about 3 to 4 minutes, until vegetables are tender.

Next, add in ground beef.  Season with salt, pepper, and cumin.  Cook for about 5 minutes until beef is lightly browned.

Stir in diced tomatoes, beans and crushed tomatoes.

Stir in chili powder.

Cover and cook on low for at least 30 minutes.

Serves 6 to 8.

Top with shredded cheese, sliced green onions, and/or sour cream.

Guacamole

I love a good guacamole and this recipe is one I typically follow.  You could easily adjust it to your own tastes.  If you want spicy guacamole, use jalapeno peppers.  I am a wimp and don't eat anything too spicy so I used some mini (not spicy) peppers I already had.  If you don't have any peppers, add in some Tabasco sauce, my favorite is the Green Jalapeno Pepper Sauce.  It is not too spicy but it is not mild either, it is just right.  Make this guacamole for your next football watching party!  Hail to the Redskins (HTTR)! Yup, that's my team!

Guacamole

Printable Recipe

Ingredients

5 ripe avocados, halved, seeded and peeled

2 roma tomatos, diced

½ cup diced red onions

2 peppers, seeded and diced (I used mini peppers but use jalapeños for spice).

½ teaspoon cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon lemon or lime juice

Directions

In a bowl, add in avocados and lemon or lime juice to coat avocadoes.

Mash avocados with a fork. 

Stir in tomatoes, onions and peppers.

Stir in cumin, salt and pepper.

Cover with plastic wrap, be sure to place the plastic wrap directly on top of the guacamole to prevent it from browning.

Store in fridge until ready to serve. 

Serve with tortilla chips.