These are yummy. They look as good as they taste!
I find this dish to be very comforting to eat. The textures and the tastes all mingling make it hard for me to stop eating. I could probably eat 2-3 servings at one time and then of course burst! But I really try to limit myself and remind myself that I can have some leftovers for lunch. Then it's the countdown to lunch...
I love that they are gooey on the inside and that the tortillas are soft and chewy. I mix up whatever veggies I have on hand and use leftover chicken or beef or just beans if I want to make it vegetarian. I usually use whole wheat flour tortillas but other varieties work well too.
Enjoy!
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enchiladas
your choice:
chicken, cooked and thinly sliced
beef, cooked and thinly sliced or use ground beef
beans of your choice (kidney, black bean, etc)
Fillings- Add enough to fill 10-12 tortillas:
1-2 onions, sliced or diced
1-2 red peppers, sliced or diced
1-2 green peppers, sliced or diced
1/2 cup to 1 cup corn
anything other filling you would like
Wrap it up in 10-12:
flour tortillas
corn tortillas
whatever type tortilla you like
Bulk Seasoning Mix:
I make a bulk amount, use a couple of teaspoons and then keep it for use afterwards.
1/2 cup cornstarch
6 oz (128 g) chili powder
1.5 Tbsp salt
1 Tbsp paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
If you like some heat, add some hot spices.
Saute up the vegies in a hot pan with some oil. Add chicken or other meat/bean of your choice and warm up. Add 2-3 tsp of seasoning and mix. Add some broth or water if needed. Allow to cool.
Put couple tablespoons of the above mixture into a a tortilla and roll it up. (Some folks like cheese within the tortilla but I omit it because it tastes great without it too). Place in oblong dish. Use up all the mixture and tortilla's.
Place 2-3 tsp of seasoning mix in 1.5 cups broth or water. (If you want to make it heartier, replace 1/2 cup water with sour cream intsead) Pour over the enchiladas. Place shredded cheese on top.
Bake in oven for 20 minutes at 350F or until all liquid is gone. Let cool for 10 minutes.
Serve with salsa, sour cream and guacomole if you wish.
Though we regularily eat meat around here, I don't blog about it too often. I don't usually prep the meat in any way, I buy it that way so there really is rare entries about various meat that I have prepared.
We regularily buy pre-marinated cuts of meat, turkey sausage & chicken breasts that I usually just add nothing to...
I know, how boring!
If you remember, I made some
noodles with a hoisin/peanut butter sauce a while ago. So, I thought I'd try it out on some drumsticks.
I know, it's just
barely a step above doing nothing. Slather on sauce. Bake. How labor intensive! Har har.
But, I was quite pleased because they turned out. Easy and flavorful AND my kids ate them, which is a big bonus. Suh-weet!
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Hoisin & Peanut Butter Drumsticks
Drumsticks
Equal parts: peanut butter & hoisin sauce
Water - to dilute down the sauce.
Sesame seeds - optional
In a bowl, make an equal paste of peanut butter & hoisin sauce. Mix together and dilute with water to make the sauce less thick and more spreadable.
Place the drumsticks on a baking sheet and slather the above sauce.
Cook at 425 F for about 40 minutes.
I really like tortellini and ravioli's but I usually don't like the price tag associated with the fresh pastas at the market. Compared to dry pasta, it hurts the pocket book. You pay more and get so little! But every once in a while, I do splurge and get them. It is such a nice change.
But now, I found a better alternative...
dried tortellini. The ones pictured above are cheese filled tortellini and they come dried, just like other pastas and you just have to boil them up. What a novel idea! Also, the price range for them are somewhere between dry and fresh pasta. Double bonus!
I tend to like very easy meal recipes. Also, whenever I make chicken, I make extra (remember my
bacon stuffed chicken breast from monday?) and then use it up in a different recipe so to cut down preparation time. Just had to dice it up this time. Smart idea huh?
And the taste, very yummy. I couldn't stop myself from coming back for more. You've been warned :)
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mushroom chicken tortellini
yields 4 servings
1/4 cup butter or margarine
1 onion chopped
2 garlic cloves, minced
2 cups of mushrooms, sliced
1 cup of milk or cream
1 cup of parmeson cheese
1 tsp salt
1 tsp white pepper
2 cooked and diced chicken breast
240 g (or 4 servings worth) of cooked tortellini
Saute the onions and garlic in the butter for a few minutes. Add mushrooms for a few more minutes.
Add the milk, parmeson, salt and pepper and warm up. Add the diced chicken.
Toss with cooked tortellini and serve.
I don't eat a lot of "exotic" variety of meat (ie: lamb, goat, rabbit, moose, bison, duck, etc). I'm kinda weird with meat that way and can't pinpoint one definite reason of why but I sort of feel like I'm on fear factor when I have to try new meat. I know people who hunt and they tell me that I must try their deer meat since it's devine, and I'm sure it is, but I'm just can not do it. I sorta feel like I'm on survivor, faced with eating roasted rat. It's a weird mental block, I know.
But, I have come a long way. Back when I was a teenager, I would only eat ground beef and chicken breast and that was only in small quantities. It was a fight with my mom every meal time since I usually ate like a bird but she did used to lie to me saying it was beef when it was really lamb or pork. I could taste the difference every time, couldn't fool me! But now I have expanded my meat palate to pork and various cuts of beef and chicken. Progress, albeit small, it is still progress.
This recipe is super easy and it turns out looking very good. It is also tasty but I admit that I prefer my bacon crispy. The bacon that wasn't sandwiched between the chicken breast was nice and crispy but the bulk of it was soft. I likely won't prepare this again but instead I'll just fry up some bacon on the side and top my chicken breast with it.
