Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon cumin
1 tablespoon sugar
1 can (15 oz.) tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 pound boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚F. Spray a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie’s Eats

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Southwest Stuffed Bell Peppers

Ingredients

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 tablespoon salt
1 cup white rice, brown rice or quinoa
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or 1 3 ounce can of mild green chilies)
1 14 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 teaspoon chipotle chili powder (you can start with 1/2 teaspoon and add more to taste)
1 teaspoon kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 tablespoons chopped fresh cilantro
tortilla chips

Instructions

Preheat oven to 350°F. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook as per directions on package.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350°F for about 30 minutes.

From Our Best Bites

Taco Seasoning

Ingredients

2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon ground cumin
1 teaspoon salt
2 teaspoons black pepper
1/2 cup water 
1 cube beef boullion
2 teaspoons flour
additional water

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

To make the meat mixture, brown a pound of ground beef in a skillet. Then add 2 tablespoons of the taco seasoning, 1/2 cup water and a beef boullion cube. Simmer for 5 minutes. Then mix flour into a little cold water and add to meat mixture. Simmer until sauce has reached desired thickness (approximately 1-2 minutes).

From AllRecipes