Creamy Chicken Enchiladas

January 10, 2015 Leave a Comment

 

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.

 

Creamy Chicken Enchiladas Recipe

 

Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided

 

Preheat oven to 350 F.  Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil.  Grease or spray foil to prevent sticking.  Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up.  Place, seam-sides down, in foil-lined pan.  Top with salsa and remaining cheese.  Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted .  Top with the rest of cilantro and sour cream.

 

(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Burritos

May 5, 2013 Leave a Comment
Burritos

Burritos

Aeleen Frisch shares, “The filling freezes well.  You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe

Burritos

2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1   10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces

1 tsp. (heaping) CALIFORNIA SEASONED PEPPER

1 tsp. GRANULATED GARLIC POWDER

½ tsp. MEDIUM CHILI POWDER PEPPER

2tsp. GROUND ANCHO CHILI PEPPER

¼ tsp. (scant) CAYENNE PEPPER

¼ tsp. CRUSHED JALAPENO PEPPER

2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8   10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat.  Add the onion and red pepper and cook until softened, 3-4 minutes.  Add the beans, scallions, SPICES, milk and salt (if using).  Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas.  You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan.  Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.  For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado.  Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)

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