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Beef & Cheese Enchiladas

Apparently I had a one track mind last week to re-make Home Chef meals. My next recipe to tackle was Beef & Cheese Enchiladas. I remembered these being VERY good and I was not mistaken. In fact, these may be the best homemade mexican dish I’ve made. And that’s saying a lot considering how much I love my crock pot taco chicken that you can do a million things with. Obviously this takes a little more work, but it is totally worth it. And you can easily modify it for different amounts, likes, and dislikes!

Full recipe is below – enjoy!

Pretty basic ingredients – modify as you wish! I used wheat tortillas instead of corn, taco seasoning instead of enchilada seasoning (I don’t think this exists – even Penzeys doesn’t have one), and a generic Mexican cooking sauce instead of enchilada sauce (I got Herdez traditional chipotle sauce and highly recommend it – it is delicious. A fajita sauce or taco sauce would be fine as well). And I used a Mexican blend cheese instead of cheddar-jack because I had it already.

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Prep ingredients first, which is pretty much just chopping a jalapeno. I remove the seeds and always use gloves when chopping these – if you’d had jalapeno in your eye you would do the same. Or better yet, don’t risk that and just do it because I would not wish not on my worst enemy.

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Cook your meat next and drain the fat. Add the seasoning and stir until coated.

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Remove seasoned cooked meat to a bowl, then add jalapeno, corn, green chiles, and about half of cheese. Mix together (this is your filling).

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Soften your tortillas. You can do this on the stove (wipe out the meat pan and heat each side over low heat), or place tortillas on a plate between two damp paper towels and stick in the microwave for 20-30 seconds. You just want them slightly warm so they break when you fill and roll them up.

Then assemble! Fill each tortilla with beef mixture, roll and place, seam down, in greased baking dish.

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Finally, pour sauce on top and top with cheese!

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Bake then serve with some rice, sour cream, and cilantro (fresh is ideal). Or whatever other sides and condiments you want!

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Beef & Cheese Enchiladas

Ingredients:

  • 1 jalapeno pepper
  • 1 lb. ground beef
  • 1 ½ Tbsp. taco seasoning
  • ¾ C frozen (or fresh) corn
  • 2 oz. (½ a can) diced green chiles
  • ¾ to 1 C Mexican blend shredded cheese
  • 6-8 tortillas
  • 1 C Chipotle cooking sauce (or enchilada sauce, fajita sauce, taco sauce, etc.)
  • 1 ½ Tbsp. water
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving
  • Mexican or Spanish rice for side

Directions:

Preheat oven to 375 degrees.

Chop jalapeno.

In a medium pan over medium heat, brown ground beef, breaking up with spoon as it cooks. Cook 8-10 minutes or until browned. Drain fat. Add taco seasoning and stir until coated. Remove to a medium mixing bowl.

To mixing bowl with beef, add diced jalapeno, corn, canned green chiles, and about half of the shredded cheese. Mix well.

Soften tortillas in microwave between 2 damp paper towels, about 20 seconds on high.

Spray a baking dish or baking sheet.

Fill tortilla with some of beef mixture. Roll closed and place seam-down in baking dish. Place enchiladas against each other snugly.

In a small bowl, mix the sauce with the water. Pour over enchiladas and top with remaining (or desired amount of) cheese.

Bake 12-15 minutes or until cheese is bubbly and melted.

If making rice, make while enchiladas bake.

Serve with fresh cilantro and a dollop of sour cream.

[modified from Home Chef recipe]

 

 


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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!

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Crock Pot Chicken Pot [Not] Pie

Ingredients

  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)

Directions

Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]


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Crock Pot Chicken & Butternut Squash

This may be my favorite Whole30 meal and it was one of the last of my official Whole30 meals. It was the easiest and the most filling! It was easy for me because I bought pre-cubed butternut squash….if you have to cut your own add some time. There isn’t much to it but the flavor was great. I also made some sweet potato “noodles”, but you can serve with any side you want!

The meal doesn’t make for pretty pictures, but don’t let it fool you. The crock pot bags also don’t help with pics, but man, do they help with clean up.

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cooked in the crock pot!

sweet potato "noodles"

sweet potato “noodles”

happy plate

happy plate

Crock Pot Chicken & Butternut Squash

Ingredients

  • 2 chicken breasts (or 3-4 if they are small)
  • 2 tsp. red wine vinegar
  • salt & pepper
  • 1 lb. bag baby carrots
  • 1 butternut squash peeled, seeded, and diced (I used 2 bags of pre-diced)
  • 2 tsp. Italian seasoning
  • Side: sweet potato (1 large per serving); or whatever side you want

Directions

Place chicken breasts in the crock pot and splash the vinegar on top. Season with salt and pepper.

Add the carrots and butternut squash around and on top of the chicken. Season with Italian seasoning and more salt and pepper.

Cook on low for 8 hours.

When chicken is done or close to done, make your sweet potato(es)

  • Option 1: peel the potato then use the straight blade on your spiralizer for a wider, flatter spirals
  • Option 2: peel the potato, then continue using the peeler on the whole potato. you end up with flat, kind of thin ribbons.

To cook, heat ~1 Tbsp. oil (I use coconut or olive) in a large frying pan. Toss in sweet potatoes, seasoning with some Italian seasoning, and sauté for about 5 minutes (or until potatoes are softened).

I served my chicken over my sweet potatoes or serve on the side!

*I obviously had leftovers, but the chicken was a little dry when reheated. I’d suggest saving some of the liquid from the crock pot when you store it (I think that’s ok, right??).

[from $5 Dinners]