Garlicky Bean Enchiladas

Ingredients

  • ½ cup plus 2 Tbsp. vegetable oil (we only used 2 Tbsp.*)
  • 8 cloves garlic, thinly sliced (we minced our garlic)
  • 2 (15.5 oz. each) cans cannellini beans, drained
  • ½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
  • Salt (used kosher salt)
  • 12 (6-inch) corn tortillas
  • 2 cups store-bough salsa verde (used La Victoria Thick’N Chunky Salsa Verde Medium that we pureed**)
  • 1 ½ cups shredded pepper jack cheese

Directions

  1. Turn the oven on and set it to 375 degrees. Take a 9 x 13-inch baking dish out and spray the inside with nonstick cooking spray, leaving the baking dish off to the side for now. In a medium-sized saucepan, pour 2 tablespoons of the oil into the skillet and set the heat to medium. Once the oil’s hot, toss the garlic in and stir constantly for 2 minutes or until the garlic just starts to look golden. At this point, add the beans to the saucepan and continue stirring for one minute, stirring the broth in after that minute passes. Season with salt and start mashing the beans until they’re softened, about 7 minutes. Let the bean mixture cool a little.
  2. Take a baking sheet out and line it with paper towels.  In a small skillet, pour the remaining oil in. Once the oil’s hot, place a tortilla in the oil, cooking it for 3 seconds per side, placing it on the paper towel lined baking sheet to drain. Repeat with remaining tortillas.
  3. After the oil’s drained, place around ¼ cup of the bean filling on a tortilla, rolling it up to enclose afterwards, placing it in the prepared baking dish. Repeat with remaining tortillas.
  4. Once all the tortillas are in the baking dish, pour the salsa over them, sprinkling the cheese over the salsa afterwards. Stick the dish in the oven for 20 minutes or until the cheese has melted and the salsa is bubbling.

*We decided not to fry our tortillas in oil and instead heated them up in a dry skillet over low heat. We heated them up one at a time, and it still made them nice and pliable without worrying about excess grease and saved on cleaning time !

**Mommy has no problem with the consistency of the salsa straight out of the jar but I don’t like my salsa having any remote chunkiness so we pureed the salsa and measured out 2 cups afterwards.

The garlic flavor in the bean filling comes through but doesn’t overwhelm the dish. The salsa adds such a wonderfully bright acidic flavor to this dish and the cheese is nice and gooey. Because the beans are the filling for this, you do feel pleasantly full after 2 enchiladas.

We weren’t paid in any form to promote Swanson or La Victoria salsa.

Recipe source unknown.

Take care everybody !

Roasted Poblano and Black Bean Enchiladas

Ingredients

  • 1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
  • 4 poblano chiles, halved lengthwise, stemmed, and seeded
  • 1 teaspoon plus ¼ cup vegetable oil
  • 2 onions, chopped fine (we used yellow onion)
  • 1 cup fresh cilantro leaves
  • 1/3 cup vegetable broth
  • ¼ cup heavy cream
  • 4 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed, half of the beans mashed smooth (we used Bush’s reduced-sodium black beans)
  • 8 ounces Monterey Jack cheese, shredded (2 cups) (we shredded 8 oz. of pepper jack cheese)
  • 12 (6-inch) corn tortillas

Directions

  1. Adjust your oven rack so that it’s 6 inches from the broiler element, preheating your broiler afterwards. Take a rimmed baking sheet and line it with aluminum foil. Place the poblanos and tomatillos on the lined baking sheet, pouring 1 teaspoon of oil over them afterwards. Toss the poblanos and tomatillos so they’re completely coated in the oil. Make sure the tomatillos are facing cut side and the poblano skins are facing up before sticking the sheet in the oven. Broil for 5 to 10 minutes or until the vegetables look blackened and have begun to soften (10 minutes seemed to do the job for the poblanos, we left the tomatillos in longer). Take the poblanos and place them in a large enough bowl, covering the top of the bowl with foil and letting it steam for 10 minutes or until the skin peels off easily. Use the back of a spoon to scrape the loosened skin off the poblanos (it was easy enough to peel the skin off just using our hands). Chop the tomatillos and poblanos into ½-inch pieces.
  2. Add the tomatillos, 1 tablespoon oil, 1 cup onion, ½ cup cilantro, broth, cream, half of the garlic, lime juice, sugar and 1 teaspoon of salt (we used table salt) to a food processor, processing the mixture for 2 minutes or until smooth. Season the tomatillo sauce with salt (we used kosher salt) and pepper to taste.
  3. Take a 12-inch skillet out and pour 1 tablespoon of the oil into it, setting the heat to medium. Once the oil’s shimmering, add in the remaining onion, stirring for 5 to 7 minutes or until the onion’s softened. Now add in the chili powder, coriander, cumin and the remaining garlic, stirring for 30 seconds or until fragrant. Add in the mashed and whole beans as well as the poblanos, stirring for 2 minutes or until they’re warmed through. Take the skillet mixture and add it to a large mixing bowl, letting it cool slightly afterwards. Add 1 cup of the shredded cheese, ½ cup of the tomatillo sauce, and the remaining ½ cup cilantro to the large mixing bowl, stirring to combine. Season with salt and pepper to taste.
  4. Move your oven rack to the middle position, preheating the oven to 400 degrees afterwards. Take a 13 x 9-inch baking dish out and spread ½ cup of the tomatillo sauce over the bottom of it. Brush both sides of the tortillas with the remaining 2 tablespoons of oil, stacking them afterwards. Wrap the tortillas in a damp dish towel, placing them on a plate afterwards. Microwave the tortillas for 1 minute or until they’re warm and pliable (we just heated the tortillas up one at a time in skillet (without any oil) over low heat).
  5. Working with just 1 warm tortilla at a time, spread ¼ cup of the bean-cheese mixture down the center of the tortilla. Roll the tortilla up tightly around the filling and place it seam-side down in the baking dish, repeating until you have two columns of enchiladas in the baking dish.
  6. Pour the remaining tomatillo sauce over the enchiladas, sprinkling the remaining cheese on afterwards. Grease a big enough sheet of aluminum foil to cover the top of the baking dish (we used nonstick cooking spray), laying it over the dish afterwards, wrapping it tightly around the edges. Put the dish in the oven for 15 to 20 minutes or until the cheese has melted and the enchiladas are heated all the way through. Let the enchiladas cool for 5 minutes before eating.

This is a great vegetarian enchilada with a citrus-y zing to it. You’ll enjoy this whether you’re a vegetarian or not !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote Bush’s or America’s Test Kitchen.

Take care everybody !

Breakfast Enchiladas

Ingredients

  • 1 (1-lb.) package hot ground pork sausage
  • 2 Tbsp. butter
  • 4 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 14 large eggs, beaten
  • ¾ tsp. salt (we used table salt)
  • ½ tsp. pepper (we used freshly ground black pepper)
  • Cheese Sauce
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

Directions

  1. Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
  2. Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet,  forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
  3. Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
  4. Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.

Cheese Sauce recipe*

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (8-oz.) block Cheddar cheese, shredded (about 2 cups) (we used 2 cups)
  • 1 (4-oz.) can chopped green chiles
  • ¾ tsp. salt (we used table salt)

Directions

  1. Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.

*It’s best to start making the sauce around the time that the sausage goes into the skillet.

This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Grandma’s Enchiladas

Ingredients

  • 3 pounds boneless beef chuck-eye roast, trimmed and cut into 1 ½-inch cubes
  • Salt and pepper
  • 2 tablespoons vegetable oil, divided
  • 2 onions, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ¼ teaspoon cayenne pepper
  • 4 garlic cloves, minced
  • 2 (15 oz. each) cans tomato sauce
  • ¼ cup dry red wine (we used a cabernet sauvignon)
  • 2 cups shredded cheddar cheese, divided (we used sharp cheddar cheese)
  • 12 (6-inch) corn tortillas
  • Chopped fresh cilantro and lime wedges to serve with the finished enchiladas (we didn’t use them)

Directions

  1. Move your oven rack down to the lower-middle position before preheating the oven to 300 degrees. Using paper towels, pat the cubed beef dry before seasoning the beef with salt and pepper. Take a large Dutch oven out and pour 1 tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot enough for it to just start smoking, add half of the beef in, turning the meat when necessary so that all sides get browned (the original recipe says it should take 8 minutes for this to occur but it’s better to go based off the look of the beef rather than the time). Take the browned meat out and place it in a bowl. Pour the remaining oil and repeat the process with the second half of the meat, adding it to the bowl as well once it’s browned.
  2. Pour off all but 1 tablespoon of fat from the pot (we left all the fat in). Toss in the onions as well as ½ teaspoon of salt and stir occasionally for 5 to 7 minutes or until the onions have softened. Now add in the chili powder, cumin, coriander, cayenne and ¼ teaspoon of pepper, stirring constantly for 2 minutes or until the spices get slightly darkened and become fragrant. Add in the garlic and continue stirring constantly for 30 seconds or until fragrant. Stir in the tomato sauce* and wine, scraping up any browned bits from the bottom. Wait for the dish to come up to a simmer (shouldn’t have to wait long).
  3. Carefully add the beef back into the Dutch oven along with any accumulated juices from the bowl. Bring the dish back up to a simmer, putting the lid on the Dutch oven afterwards. Take the Dutch oven and place it in the oven to cook for 2 to 2 ½ hours or until the meat is tender. Once tender, take the Dutch oven out and scoop the beef out, placing it on a plate afterwards.
  4. Move the oven rack up to the middle position and turn the oven temperature up to 375 degrees. Take a 13- x 9-inch baking dish out and grease the inside of it (we used nonstick cooking spray). Take ¾ cup of the sauce from the Dutch oven and spread it out over the bottom of the greased baking dish. Leave the baking dish off to the side for now.
  5. Once the meat’s cooled down enough for you to handle, shred it into bite-size pieces, placing the shredded pieces in a large mixing bowl. Add ¼ cup of the sauce as well as 1 cup of the cheese to the bowl and mix until everything’s combined.
  6. Spray the tortillas on both sides with vegetable oil spray and lay them on a rimmed baking sheet, placing them in the oven just long enough to get them warm and pliable, roughly a minute (we just warmed up or tortillas in a skillet). Spread the tortillas out on a counter and place 1/3 cup of the meat mixture in the center of each tortilla. Tightly roll up the tortilla and place it seam-side down in the baking dish.
  7. Take the remaining sauce in the Dutch oven and pour it over the enchiladas, making sure to spread the sauce out evenly over all of them. Sprinkle the remaining cheese over the enchiladas and cover the dish tightly with aluminum foil. Place in the oven and cook for 20 to 25 minutes or until the enchiladas are heated through and the cheese on top has melted. Serve with cilantro and lime wedges and enjoy !

*The dish becomes a vicious bitch at this point, the sauce will start bubbling and shooting out EVERYWHERE ! It got on the counter, the stovetop, the floor and especially on us (mommy almost shot in the eye by the sauce) so be careful during this part and also make sure you’re not wearing anything you’re not okay with getting stained. Take a look for yourself:

We will say that the dish is worth the mess though !

(We just wanted to show you the awesome fat distribution in the chuck-eye roast.)

So we messed up some. We were trying to clean up as we went while making this and since we didn’t read through all the way, we actually threw away the remaining sauce after getting the ¾ cup needed in step 4. We had some leftover shredded beef though and spread that out over the enchiladas to keep them from drying out in the oven. While they still tasted delicious, we know they would’ve tasted and looked even better had we been able to use the sauce instead. We’ll make this again in the future so we can take a picture and show you what it’s really supposed to come out looking like.

Recipe source unknown.

Take care everybody !

Pulled Pork Enchiladas

Ingredients

  • 3 ½ lb. boneless pork shoulder roast (trimmed of fat afterwards)
  • 1 (14.5-oz.) can reduced sodium chicken broth
  • ½ cup chopped onion (1 medium)
  • 6 cloves garlic, minced
  • 1 Tbsp. ground cumin
  • 2 to 3 tsp. ground chipotle chile pepper or hot chili powder (we used 2 tsp. of ground chipotle chile pepper)
  • ½ tsp. salt
  • 3 (10-oz. each) cans enchilada sauce (we used hot enchilada sauce)
  • 1 (4-oz.) can diced green chile peppers, undrained
  • 1 Tbsp. snipped fresh epazote or cilantro (we used cilantro)
  • 2 cups crumbled Cotija cheese (8 oz.), divided
  • 10 (6-inch) flour tortillas
  • Snipped fresh cilantro (optional)
  • Diced tomato or quartered grape tomatoes (optional)

Directions

  1. Take a 3 ½- or 4-quart slow cooker out and add the pork, broth, onion, garlic, cumin, ground chipotle and salt to it. Put the lid on the slow cooker and cook on LOW-heat for 10 to 11 hours or on HIGH-heat for 5 to 6 hours (we cooked ours on HIGH-heat).
  2. Preheat your oven to 400 degrees. Take the pork out of the slow cooker, making sure to not throw away the cooking liquid. Using two forks, pull the meat apart into “coarse strands” (we left them in thick pieces).
  3. Take a large mixing bowl out and mix the pork, ½ cup of the enchilada sauce and 2 tablespoons of the cooking liquid together. Leave the pork off to the side for now.
  4. In a medium-sized bowl, mix together the remaining enchilada sauce, ¼ cup of the cooking liquid (you can throw away any other cooking liquid that’s leftover in the slow cooker), diced green chile peppers, and the cilantro. Take a 3-quart baking dish out and pour ½ cup of the green chile sauce in, spreading it out evenly. Leave the baking dish off to the side just for now.
  5. Divide the pork mixture and 1 ½ cups of the Cotija cheese among the tortillas (roughly ½ cup of the pork mixture will go into each one). Place the pork and cheese near the edge of each tortilla, rolling up the tortillas afterwards. Place each filled tortilla, seam-side down, in the baking dish, keeping the filled tortillas close together. Pour the remaining green chile sauce over the enchiladas. Cover the dish using aluminum foil and place in the oven afterwards to cook for 25 minutes. Take the enchiladas out of the oven just long enough to sprinkle the remaining cheese over the top of them. Stick the baking dish back in the oven without the aluminum foil cover for 5 minutes or until the enchiladas are heated through and the cheese looks like it’s starting to brown a little.
  6. If you’re choosing to do so, sprinkle the optional cilantro and tomato over the top of the enchiladas and enjoy !

Recipe source unknown.

Take care everybody !

Spinach Mushroom Enchiladas

Ingredients

  • 1 lb. baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 Tbsp. butter (we used salted butter)
  • 3 garlic cloves, minced
  • ¼ cup white wine or chicken broth (we used chicken broth)
  • 12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
  • ½ tsp. seasoned salt, divided
  • ¾ cup water
  • ¼ cup lime juice
  • 1 Tbsp. chicken bouillon granules
  • 1 Tbsp. garlic powder
  • 1 ½ cups (12 oz.) sour cream
  • ½ cup minced fresh cilantro
  • 12 corn tortillas (6 in.), warmed (we only ended up using 8*)
  • 1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
  • Crushed red pepper flakes, optional

Directions

  1. Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
  2. Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
  3. Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
  4. Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.

*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.

As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !

Recipe source unknown.

Take care everybody !