White Enchiladas

eatathomecooks.com

Ingredients 

10 flour tortillas
2 c. cheese
2 c. cooked chicken
2 c. black beans ( I added this)
1/2 c. diced onion
3 T butter
3 T flour
1 can chicken broth
1 c. sour cream
1 can diced green chilies (7 oz)

Mix together 1 cup of the cheese, the chicken, beans and the onion.  Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish. In a skillet, melt the butter. Stir in the flour and cook for a minute. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles. Stir in the sour cream and green chilis. Pour over the top of the enchiladas. Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Smothered Shredded Pork Burrito

cooked shredded pork
brown sugar to taste
green enchilada sauce or Herdez salsa verde
black beans
shredded cheese
salt and pepper
tortillas

Mix meat, beans, and cheese with sugar and a little sauce.  Spoon into tortillas and roll burrito style.  Put a small amount of sauce in bottom of a 9x13 greased pan.  Place burritos side by side and cover with sauce/salsa and sprinkle with cheese if desired.  Bake at 350 for 20 minutes.

Tortilla Soup

taken from lots of different recipes

1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese

Saute onion, pepper and carrots until soft.  Add garlic, cumin and chili powder and cook for a minute or so.  Add broth, tomatoes, chilies, beans and chicken.  Bring to a boil and then simmer for 30 min.  Mix cornmeal with a little water and add to pot.  Simmer another 30 min.  Cut the tortillas in thin strips.  Add them to soup and stir and let sit for 5 min.  You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top.  Serve with cheese and sour cream.  

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Vegetable Enchilada Casserole

taken from weelicious - slightly adapted  
all of my kids ate this and no one complained!  Miracle with my picky 5 year old.  

Sauce:
1 T oil
1 small onion chopped
1 clove garlic minced
1/2 tsp salt
1 T ground cumin (sounds like a lot but it was great)
1 T chili powder
1 tsp honey
1 14 oz can diced tomatoes (I used fire-roasted)
1 c. water

Filling:
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 c. sour cream
1 large egg
1 c. frozen corn
1 can black beans rinsed
1 med red bell pepper chopped
2 c. grated cheese (could probably reduce this)
6-10 corn tortillas (I cut mine and covered each layer)

Preheat oven to 350.  Saute the onion for 4 min, add the garlic, salt, cumin and chili powder and saute an additional minute.  Add tomatoes, water and honey and bring to a boil.  Cover and simmer for 10 min.  Place in blender and puree and set aside.  In bowl, whisk together onion powder, garlic powder, cumin and salt in the sour cream and egg.  Stir in the corn, black beans, bell pepper and 2 c. cheese.  Pour 3/4 c. of sauce in bottom of a 7x11 dish (I filled this completely to the top with all the layers...might be able to do it in a 9x13).  Arrange 2-3 corn tortillas on bottom.  Spread half of the mixture on top of the tortillas.  Cover with 1/2 - 3/4 c. sauce and more tortillas.  Spread the remaining mixture on top of the tortillas, top with remaining tortillas and sauce.  Bake 40 min.

Lazy Green Enchiladas

adapted from picky palate

1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese

Preheat oven to 350.  Spray 9x13 pan.  Mix enchilada sauce and sour cream together in pan.  Stir in beans, chicken and tortillas.  Spread cheese on top and bake 20-25 min.

Black Bean Sweet Potato Enchilladas

from Tasty Kitchen

2 large sweet potatoes peeled and chopped into cubes
1 clove garlic chopped
1/2 onion chopped
1 small can green chilies
1 can diced tomatoes
1 T olive oil
1 can black beans
1 T Chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 c. salsa
8 tortillas

Roast potatoes on baking sheet at 450 for 20 min. stirring half-way through.  Heat oil in skillet and add garlic, onions and green chilies.  Saute until onions soften.  Add beans, tomatoes, chili powder, cumin,  salt and pepper.  Stir in the sweet potatoes.  Prepare 9x13 dish by spraying with Pam and putting a little of the salsa in the bottom.  Fill the tortillas with potato mixture, roll up and put seam side down.  Spread salsa over the top and bake at 350 for 20 min.

Mexican Egg Rolls

2 C frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 C (4 oz) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional

In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers.

Yield: 20 egg rolls.

Lighter Beef Tacos

from Everyday Food

• 1 teaspoon vegetable oil, such as safflower
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• Coarse salt and ground pepper
• 3/4 pound ground beef sirloin
• 12 soft corn tortillas (6-inch)
• Store-bought salsa and shredded iceberg lettuce, for serving

1. In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto warm tortillas, top with salsa and lettuce, and fold to enclose.

per 3 tacos: 325 cal; 7.8 g fat; 22.8 g protein

Thou Shell Eat Beans (Beans and Pasta)

1 c. diced green peppers
1/2 c. chopped onion
2 cloves garlic minced
1 tsp dried oregano
1/2 tsp each ground cumin and crushed red pepper flakes
1 15oz can tomato sauce (or 2 8oz)
1 can black beans, drained and rinsed
8 oz uncooked medium sized shell shaped pasta
1/2 c. shredded cheese

Saute vegetables and spices until soft. Add tomato sauce and beans. Bring to a boil and reduce heat to med low. Cover and simmer 5 min. Cook pasta, drain and add to sauce and mix well. Serve w/ cheese.

5 servings = 295 cal (without cheese)
4 servings = 370 cal ( '' '' )

Southwestern Chicken Soup

4 cups chicken broth
1 16oz can refried beans
1 15oz can black beans
2 tsp. Taco seasoning
1-2 cans Rotel diced tomatoes w/ green chiles
1 cup Frozen corn
1-2 cupscooked shredded chicken 
Fresh Cilantro (optional)



Add all ingredients together and let simmer for at least an hour..

Southwest Pinto Bean Burgers

1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.


Yield: 4 servings

CALORIES 411 (23% from fat); FAT 10.7g (sat 1.9g,mono 3.2g,poly 3.2g); PROTEIN 15.2g

All American Chili

6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chilis, this version tastes even better the next day.


Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

CALORIES 375 (29% from fat); FAT 12g (sat 4.6g,mono 4.1g,poly 1.1g); PROTEIN 28.9g

Pumpkin Chili

2 T oil
½ c. chopped onion
1 c. chopped red bell pepper
1 clove garlic chopped
1 lb. ground turkey or beef
2 cans diced tomatoes
1 can pumpkin
1 can tomato sauce (15 oz)
1 can kidney beans drained
1 can diced green chiles
½ c. corn
1 Tbs chili powder
1 tsp ground cumin
1 tsp salt
½ tsp pepper

Heat oil in large pot. Add onion bell pepper and garlic. Cook for 5-7 minutes or until tender. Add meat. Cook until browned. Drain. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn and spices. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally for 30 min.

White Chicken Chili

2 med onions chopped
4 cloves garlic minced
2 cans chopped green chiles
2 tsp cumin
1 tsp oregano
¼ tsp cayenne
¼ tsp ground cloves
2 cans chicken broth
4 c. cooked chicken
3 cans great northern beans (or any beans)
2 c. Monterey jack cheese

Saute onions until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves. Cook 2-3 minutes. Add broth, chicken and beans. Simmer 15 minutes. Remove from heat and stir in cheese. (or each person can add their own cheese to their bowl)

Southwestern Rotoni

12 oz rotoni
½ tsp salt
1 c. onion
½ tsp pepper
2 cloves garlic chopped
1 c. frozen corn
1 T butter
½ c. cream
1 14oz. can tomatoes
2 med zucchini sliced
1 can diced green chilies

Cook pasta. Cook garlic and onion in butte until tender. Add tomatoes, zucchini, chilies, salt and pepper. Bring to a boil. Simmer uncovered 5 minutes. Stir in corn and cream. Bring to a boil. Simmer 3 min. Toss with pasta.

Black Bean Burrito Bake

1 (7-ounce) can chipotle chilies in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preheat oven to 350°. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chilies for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 burrito)
CALORIES 365 (29% from fat); FAT 11.7g (sat 5.8g,mono 2.8g,poly 0.8g); PROTEIN 15.7g

Roast Chicken Chimichangas

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chilies, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup bottled green salsa

Preheat oven to 500°. Combine first 7 ingredients in a large bowl; toss well. Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
CALORIES 380 (23% from fat); FAT 9.7g; PROTEIN 28.8g
Cooking Light

Chicken Enchilladas

2 c. cooked chicken
1 ¼ c. Monterey jack cheese
½ c. sliced green onion
¼ tsp garlic salt
1/3 to ½ c. sour cream
1/8 tsp pepper
¼ tsp cumin
½ c. cheddar cheese
¼ tsp garlic powder
8 tortillas
1 20 oz can enchilada sauce

Mix chicken, ¾ c. jack cheese, onions then everything else except sauce, tortillas and cheese. Put a little sauce in tortillas then add some chicken filling. Lightly grease bottom of 9x13 pan. Put tortillas in pan and cover with rest of sauce and sprinkle with cheese. Bake at 350 for 30 min.