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.

Creamy Piquillo Pepper and Chickpea Soup with Chicken

I am super excited to be a part of The Bitten Word's Cover-to-Cover Challenge and I was placed on Team Food and Wine.  My assigned recipe was the Creamy Piquillo Pepper and Chickpea Soup with Chicken.  I didn't know what piquillo peppers were but I was able to find a jar of roasted piquillo peppers in the international section of my local grocery store.  They are sweet red peppers originally from Spain.  According to the recipe, the total time to make the soup should be 7 minutes.   This is a simple recipe if you have all the ingredients already.  Of course I end up taking more time than that since I actually made my own hummus (click here for the recipe).  Also, it took me an extra 10 minutes to shred the rotisserie chicken.  I really enjoyed this soup, it is flavorful and delicious.  If you like roasted red pepper hummus, then you will like this soup.  This soup will pair nicely with a side salad if you want a light lunch or dinner.  Enjoy!

Creamy Piquillo Pepper and Chickpea Soup with Chicken

Printable Recipe

Ingredients

1 cup drained piquillo peppers (reserve ¼ cup cut into thin strips)

¾ cup hummus

2 cups chicken stock (or beef stock)

½ cup cooked white rice

1 cup shredded rotisserie chicken

salt

freshly ground black pepper

1 tablespoon parsley, dried (or 2 tablespoons chopped flat-leave parsley)

olive oil and hot sauce, for serving (optional)

Directions

In a food processor, combine the whole piquillos, hummus, and stock.  Puree until smooth.

In a medium saucepan, over medium-high heat, add soup, rice, and chicken.  Season with salt and pepper.  Bring soup to a boil.  

Garnish soup with parsley, sliced piquillos, olive oil and hot sauce if desired.

Serves 4.