Cheesy Chicken and Black Bean Burritos

Cheesy Chicken and Black Bean Burritos

Recipe from: Inspired by Food Network Magazine | Serves: 5 Burritos

Ingredients

• 1 Tablespoon Canola oil
• 1/2 cup Chopped onion
• 2 cups Shredded rotisserie chicken
• 1 teaspoon chili powder
• 1/2 teaspoon Ground cumin
• 2 cloves Garlic, minced
• Salt & pepper to taste
• 1 (15 ounce) can Black beans, rinsed and drained
• 5 (6-inch) Flour tortillas*
• 3 cups Shredded pepper jack cheese (I used Tillamook, my favorite kind)
• Cooking spray
• Optional garnishes: Habanero cream, sour cream, pico de gallo, salsa

Directions

• Heat a large skillet over med-low heat. Add oil, letting it get a little hot, then add onions, frying about 2 minutes just to soften. Add chicken and toss with the onions. Add chili powder and cumin to the skillet, making sure seasonings are fully combined with chicken and onion mixture. Add garlic and stir until fragrant, about 30 seconds. Turn off heat and season with salt and pepper to taste. Toss mixture with black beans.
• Divide chicken mixture evenly among tortillas along with cheese. Roll up each burrito by tucking in the sides and rolling the middle to one side. Remove any extra filling leftover in the skillet and place on the stove on med-low heat. Coat each burrito with cooking spray. Place burritos in pan; cook a couple minutes on each side until browned. Top with sour cream or salsa.
• *10-inch flour tortillas work best when it comes to rolling the perfect burrito, the six-inch worked well as long as you don't overfill.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.
Broccoli
Onions
Potatos
Celery
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Directions
Watch how to make this recipe.
Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Steam broccoli

Chop onions

Mash potatoes

Chop Celery

Read more at: http://www.foodnetwork.com/recipes/robin-miller/chicken-and-black-bean-enchiladas-with-gooey-jack-cheese-recipe.html?oc=linkback

Taco Bake

Ingredients

1

pound lean ground beef 

1

medium onion, chopped (1/2 cup) 

1

package (1 ounce) Old El Paso™ taco seasoning mix 

1

can (16 ounces) tomato sauce

1

can (15.25 ounces) Green Giant™ whole kernel corn, drained

2

cups shredded Cheddar or process American cheese (8 ounces)

2

cups Original Bisquick™ mix

1

cup milk

2

eggs

Sour cream, chopped tomato and shredded lettuce, if desired

Directions

• 1 Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches.
• 2 Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
• 3 Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

Quick Chicken Tortilla Bake

Quick Chicken Tortilla Bake

Ingredients

• 2
  10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 1
  10 ounce can diced tomatoes with green chiles, undrained
• 12
  6 inches corn tortillas, cut into thin bite-size strips
• 3
  cups cubed cooked chicken (about 1 pound)
• 1
  cup shredded taco cheese (4 ounces)

Directions

1. Preheat oven to 350 degrees F. In a medium bowl combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with the remaining tortilla strips.
2. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

Nutrition Facts (Quick Chicken Tortilla Bake)

Per serving: 
• 291 kcal cal., 
• 10 g fat
 
• (4 g sat. fat, 
• 1 g polyunsaturated fat, 
• 2 g monounsatured fat), 
• 64 mg chol., 
• 658 mgsodium, 
• 28 g carb., 
• 2 g fiber, 
• 2 g sugar, 
• 22 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Homemade Enchilada Sauce

Homemade Enchilada Sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 4 cups

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons plus 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon brown sugar, packed
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
• Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
• Store in an airtight container in the refrigerator for up to two weeks.

Notes

Adapted from Add a Pinch

SOUR CREAM ENCHILADAS

SOUR CREAM ENCHILADAS

Serves 6

These meatless enchiladas are a family favorite! The sour cream, green onion and cheese packs these enchiladas with tons of flavor!

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Prep Time

30 min

Cook Time

20 min

Total Time

50 min

INGREDIENTS

1. 12 corn tortillas
2. canola oil, for frying (about 2 cups)
3. 1 can (28 oz.) red enchilada sauce
4. 2 cups sour cream
5. 3 cups cheddar cheese, shredded
6. 1 cup sliced/chopped green onion
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon cayenne pepper (optional)

INSTRUCTIONS

1. Preheat oven to 375° F. Heat Canola Oil in a small skillet on low to med-low heat.
2. In a medium saucepan heat enchilada sauce on medium-low heat.
3. Mix together sour cream, green onion and 2 cups of shredded cheddar cheese, cumin and cayenne pepper.
4. Using tongs, fry tortillas one at a time, for about 5-10 seconds. (dont allow them to crisp). Remove from oil and then dunk tortilla into the enchilada sauce.
5. Lay tortilla onto a plate, spoon 2 or 3 tablespoons of the sour cream mixture in the middle. Roll tortilla, then place seam side down in a 9×13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
6. Cover tortillas with remaining cheese and then bake for 15-20 minutes or hot and bubbly! Serve and sprinkle with a dallop of sour cream and sprinkles of sliced green onion on each serving

NOTES

1. 2 enchiladas per serving

By Life in the Lofthouse

Adapted from Pioneer Woman

RED AND WHITE PASTA

RED AND WHITE PASTA

Pasta coated in marinara and Alfredo sauce with Mozzarella cheese. This is my kids favorite meal!

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

INGREDIENTS

1. 1 pound box Penne Pasta
2. 1 (26 oz) jar meatless Spaghetti Sauce
3. 1 (16 oz) jar Alfredo Sauce
4. 3 cups shredded Mozzerella Cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
2. In a 9×13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

NOTES

1. Yields: 8 servings
2. FREEZER INSTRUCTIONS: Prepare recipe right up until baking step. Cover with a double layer of aluminum foil, making sure dish is tightly covered. Freeze up to 2 months.
3. To reheat: Place dish in refrigerator to thaw up to 2 days. Bake in a 350° F, covered with foil, for 45 minutes or until heated through.

By Life in the Lofthouse