Browsing Tag

Mexican

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Food Should Taste Good Party {and Guacamole}

October 10, 2014

Limes(1)
Today marks the final installment of my partnership with Food Should Taste Good. It’s been so fun to have an extra reason to host and entertain friends while serving really delicious chips. But then again, I love any reason to have people over and eat a meal together.

We had our church group over last night for Mexican night. Although entertaining on weeknights after a busy work day used to stress me out, I’ve implemented a few simple strategies that make it much less stressful than it once was. Here are a few of my favorite tips:

1. Plan your meal mindfully.
I think one of the biggest stressors I used to have when entertaining was that I tried to do too much without adequate time. These days I pick my entree and sides with ease and flexibility in mind. The dishes I serve need to be easy to prepare and need to hold up well in case guests arrive late or I put something in the oven a little too early.

For this reason, I think enchiladas are perfect. I served two types of enchiladas (this recipe and this recipe) and prepped them in advance, then just tossed them in the oven 20 minutes before guests were set to arrive and left them in the oven until we were ready to eat. A little extra time in the oven doesn’t compromise the taste and texture of enchiladas, making them a perfect dish to serve on a weeknight.

2. Make the sides easy. 
Once again, the key is to not try to do too much with too little time. Focus on your entree and make the sides you serve on the easier side. Many times that means a pan of roasted veggies at our house that are cooked and seasoned perfectly. Last night, it meant Food Should Taste Good chips, salsa, homemade guacamole (recipe below), sour cream and lettuce. Nothing besides the enchiladas really took much time and most of it could be prepped in advance. Major win!

3. Play with size, color and texture.
A few little touches can make a big difference when setting your table. I’m not an entertaining master, but I do like to make the table look pretty. Place a few pretty cloth napkins underneath your serving pieces, use colorful paper napkins that fit your theme, serve your beverages in a metal pail with ice, etc. A few extra special touches go a long way in making your table look special without a lot of extra work.

Chips(1)

The chips we served at our party were the Food Should Taste Good Cantina chips, which are my absolute favorite. They taste the most like the restaurant-style chips that I eat way too many of when I’m out to eat with a great amount of salt that’s perfect for serving with salsa and guacamole. I probably should have had another bag on hand because they were practically gone by the time I got my food!

Guacamole(1)

I’m sure there are plenty of other more “authentic” guacamole recipes you could find on the internet, but I like to keep things simple with my guac, with just a little bit of lime, salt, tomatoes and jalapenos added to my avocados. The recipe I use is below! Although I have to admit that these days I don’t really use a recipe but rely on taste as my guide. Just be sure not to skimp on the salt!

Beer(1)

Quick and Easy Guacamole
Author: 
 
Ingredients
  • 4 medium ripe avocados, pitted, peeled and cut into cubes
  • Juice from ½ of a small lime
  • Generous pinch of salt
  • 1 medium roma tomato, seeded and finely chopped
  • 1 small jalapeno pepper, seeded and diced (optional)
Instructions
  1. Place cubed avocado in medium mixing bowl and use a fork to mash the avocado until some small chunks remain. Add the lime juice and stir until well combined. Season to taste with salt. Stir in the tomato and jalapeno and stir until well combined. Serve with chips or on top of enchiladas!

This post is brought to you in partnership with Food Should Taste Good. All thoughts and opinions are my own.

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Green Chicken Chile Enchiladas

July 12, 2014

Green Chile Chicken Enchiladas (1) | Espresso and Cream
Over the past week and a half I feel a little like I’m just barely keeping my head above water. Between the doctors visits (which have been numerous) and the morning sickness, which has been getting stronger, to the demands of a busy work schedule, it feels like I’ve got a lot going on. Emotionally, I’ve been a little bit maxed out, so cooking at home has taken a back seat. Thankfully, Joe is extremely flexible and not at all picky, but this weekend I felt the need to re-commit to making dinners and lunches that were worth writing home about.

My manager, Ann, and I were talking last week about favorite family meals and she mentioned that she makes green chicken enchiladas that her family is crazy about. Although I didn’t get the recipe, I got the general idea of what she tossed in her enchiladas and it sounded amazing. So on a rainy Saturday with a little time on my hands, I got to making my own version.

I was pleasantly surprised when it only ended up taking me 15 minutes to put together a pan of these enchiladas and toss them in the oven. While they baked I wrote thank-you notes and did laundry and 20 minutes later our house smelled amazing! I’m pleased to report that these enchiladas also tasted amazing and were a huge hit with both me and Joe. If you’re looking for an easy weeknight dinner, these should definitely go into a regular rotation. You can mix-up the heat level depending on the spiciness of your salsa and green chiles. And if you’re a real spice lover, I would suggest adding in some diced jalapeno to the filling.

Green Chicken Chile Enchiladas
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 2 cups shredded rotisserie chicken (or cooked and shredded chicken breasts)
  • 2 cups shredded Monterey Jack cheese
  • 1 jar (16 oz) salsa verde or roasted tomatillo salsa (I used Target's Archer Farms brand)
  • 1 can (4.5 oz) diced green chiles
  • 6 medium whole wheat tortillas
  • ½ cup heavy cream
  • Lettuce, salsa and sour cream for garnish, if desired
Instructions
  1. Heat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
  2. In a medium mixing bowl, combine the chicken, 1¼ cups of the cheese, 1 cup of the salsa and the diced green chiles. Stir until well combined.
  3. Spoon a heaping ⅓ cup of the chicken mixture onto each of the tortillas. Roll up tortillas and place in baking dish. In a small bowl, combine remaining salsa and the ½ cup heavy cream. Pour mixture over enchiladas, spreading evenly over enchiladas in pan. Top with the remaining cheese.
  4. Bake 20 to 25 minutes or until cheese is melted and filling is bubbly. If desire, broil the last 1 to 2 minutes to brown cheese. Let stand 5 to 10 minutes. Serve with desired toppings, such as lettuce, salsa and sour cream, if desired.

 

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Quick Black Bean and Beef Enchiladas

February 26, 2014

Black Bean and Beef Enchiladas | E&C
I mentioned earlier this week that I made enchiladas for dinner. It’s a regular occurrence in our house, since a big pan of enchiladas makes a great dinner and plenty of yummy leftovers for weekday lunches. We take our lunches to work almost every single day. It is, in my opinion, one of the best ways to save money. 

Lately, making homemade flour tortillas is one of my favorite new kitchen skills. I had no idea it was SO easy to make homemade tortillas, did you? Maybe I’m late to the game, but when I saw a recipe for homemade tortillas on Pinterest, I just had to give them a try. If you’re looking for a great recipe, I highly suggest Table for Two Blog’s recipe.

You could, of course, be an overachiever and make homemade enchilada sauce, too, but for weeknight dinners I usually just stick to enchilada sauce from a can. I kept things super simple in the filling, using ground beef, spices, diced green chiles, black beans and cheese. However, I wouldn’t hesitate to toss in whatever veggies you have on hand, like green peppers or diced cooked sweet potatoes. Get as crazy as you want!

Black Bean and Beef Enchiladas 2 | E&C

Quick Black Bean and Beef Enchiladas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
I love making a pan of enchiladas one night, then having lots of leftovers on hand for lunches throughout the week. When making enchiladas for a family like ours where there is one vegetarian and one meat eater, I like to separate out a small portion of black beans, green chiles and enchilada sauce to use as filling for a couple vegetarian enchiladas, then stuff the remaining with the beef, bean and green chile mixture.
Ingredients
  • 6 large flour tortillas (I strongly recommend you try making them at home. I'll never buy them again!)
  • ½ lb ground beef
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 can (4 oz) diced green chiles
  • 1 cup black beans
  • 1 can (14- to 15-ounces) enchilada sauce
  • 1½ cups shredded cheese
Instructions
  1. Heat oven to 375°F. Spray 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In medium skillet, brown ground beef. Drain. Add in the cumin, coriander, salt and cayenne, along with the green chiles, black beans and ¾ of the enchilada sauce and stir until well combined.
  3. Spoon heaping ⅓ cupfuls of the meat mixture into the center of each tortilla. Roll tortillas up and place in the prepared pan. Drizzle remaining enchilada sauce on top of rolled enchiladas and sprinkle with cheese. Bake 15 to 20 minutes or until cheese is melted and bubbly and filling is hot. Serve immediately.

Bean and Quinoa Enchiladas

June 21, 2011

There are a number of things I could have titled this post. The most appropriate one being “The week my computer decided it was just as tired as I am and quit working.” Or perhaps “That time I walked out of the mall crying, with my mascara running all over my face while I had a wedding meltdown.”

Both would be true, but neither very fun to talk about. Thank goodness I had a batch of these in the freezer to save me from having to make dinner last night because I just didn’t have it in me.

The requests and e-mails just keep rolling in asking for more easy dinner ideas that can be prepared quickly or made ahead of time and frozen. To those of you wanting more dinner recipes, I have great news because these enchiladas fit the bill. 

I’ll be the first to admit that I’ve been known to stock a freezer that contains its fair share of Trader Joe’s frozen bean and cheese burritos. They’re easy to pop in the microwave and relatively healthy, plus Joey ate one for dinner the other night and didn’t even miss the meat. Major win-win.

My one complaint, however, is that they aren’t made with whole wheat tortillas, which is typically a deal-breaker for me. That and the fact that they are more expensive to buy than make at home.

So when I sat out to make some of my own, I knew I wanted them to be healthier and heartier. Mission accomplished. Inside the whole wheat tortillas is a combination of fat-free refried beans, shredded cheese and, here’s my favorite addition, cooked quinoa in place of rice. Not that I have anything against rice, it’s just that I had quinoa on hand and it’s absolutely packed with high-quality protein not normally found in other foods.

Plus, when wrapped up with beans and cheese, picky eaters will never notice it’s not rice. That goes for future husbands, too. :)

Bean and Quinoa Enchiladas
Ingredients
*1 cup uncooked quinoa 
*4 whole wheat tortillas
*3/4 to 1 cup fat-free refried beans (vegetarian if you follow a veg diet) 
*1/2 cup shredded Mexican cheese blend
*1/4 to 1/2 cup enchilada sauce
*Additional shredded cheese

Instructions
*Preheat oven to 375°F. 
*Bring 2 cups of lightly salted water to a boil in a small saucepan. Add the quinoa to the saucepan. Reduce heat to low (simmer) and cover. Cook for 15 minutes, or until the water has evaporated and quinoa is light and fluffy. Remove from heat and toss lightly with butter.
*In the center of each tortilla, spread some of the refried beans and Mexican cheese blend. Spoon some of the quinoa into the center, atop the cheese (you will have leftover quinoa).
*Fold in the shorter ends of each tortilla first, then roll lengthwise to form tortilla ‘pockets’. Place in a large baking dish. Top with the enchilada sauce and some additional shredded cheese.
*Bake for 15 to 20 minutes, or until mixture on top is bubbly and cheese is melted.
*Make Ahead Tip: You can make these ahead of time. Just fill the tortillas as directed and place each tortilla in a zip-top bag. When you are ready to eat, top with the enchilada sauce and cheese and bake at 375°F until heated through, about 30 to 35 minutes.

Happy Cooking!

Madison

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