Oven Baked Chimichangas

These are from Mel's Kitchen Cafe and are so good!  I didn't have all of the ingredients, so I adjusted the recipe slightly...

Ingredients:
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (15 oz.) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken (I used closer to 2 cups)
1-2 tsp. minced canned chipotle chiles in adobo sauce (I didn't have these, so I used chipotle chili pepper that I had in my spices and it turned out delicious)
1 cup shredded cheddar or monterey jack cheese (or a combination)
1/2 cup finely chopped fresh cilantro
salt and pepper
6 large burrito-size flour tortillas (I only had the tortillas that you buy and cook yourself, so I used those...they are smaller and I had enough filling for 10)

Directions:
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees.  While the oven is heating, in a large skillet, heat 2 Tblsp. of the oil over medium heat until the oil is shimmering.  Cook the onion until it is just softened, about 3 minutes.  Stir in the beans, rice, chicken, and chipotle chiles and cook until the mixture is heated through, about 3 minutes.  Off the heat, stir in the cheese and cilantro.  Season with salt and pepper to taste (I used a few grinds of each).

Stack the tortillas on a plate and cover with a damp paper towel.  Microwave the tortillas until they are warm and pliable, about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla.  Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven.  Bake until the chimis are golden brown and crisp, about 8 to 10 minutes.  Serve.

Ground Turkey Enchiladas

This recipe came from A Bountiful Kitchen...it isn't the prettiest to look at, but it is a yummy way to use ground turkey.

For Topping:

1 1/4 cups frozen corn, thawed

1 (4 oz.) can chopped green chilies (I used only half that amount)

1 cup fresh cilantro leaves

1/3 cup whipping cream (you can use half and half to cut the fat)

1/4 tsp. salt

1/4 tsp. pepper

For Enchiladas:

3/4 lb. ground turkey

1/3 cup chopped onion

2 cloves garlic, minced

1 Tblsp. olive oil

3/4 cup mild red salsa

1 Tblsp. cornmeal

2 tsp. chili powder (I used a little over 1 tsp...but we don't like things too hot)

1 1/2 tsp. ground cumin

1 tsp. ground oregano

salt and pepper

8 corn tortillas, warmed or grilled (I think I probably used 16...and I would use flour tortillas next time)

1 1/2 cups cheese, pepper jack or Mexican cheese blend, divided

1/4 cup sliced olives, optional

Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.

In a large skillet, cook the turkey, onion, and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal, and seasonings.

Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two Tblsp. cheese. Roll up and place seam side down in a greased 9 x 13 inch pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.

Cover with foil and bake and 350 degrees for 30 minutes. Uncover, sprinkle with remaining cheese and bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.

Chicken Lime Tacos

I've been on the hunt for some healthier recipes lately, and this one, which I found on Favorite Family Recipes, is delicious.

1 1/2 lbs. chicken, cubed

1/4 cup red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tblsp. fresh cilantro (or to taste)

flour tortillas

Optional toppings:

Pico de gallo

cheese

onions

tomatoes

guacamole

cilantro

sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomatoes, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

Chipotle Pork Tacos

I got this recipe from Our Best Bites. It is delicious, but I am still looking for a good lime-cilantro rice recipe. I tried theirs that has the pineapple in it, and couldn't do the texture of it.

1 pound pork tenderloin, sliced thin

1 1/2 tsp. grated lime zest

1 Tblsp. fresh lime juice (juice from 1 lime)

2 tsp. minced fresh oregano, or a heaping 1/2 tsp. dry

1 tsp. brown sugar

2 tsp. chopped chipotle chiles in adobo sauce (use the peppers if you like heat but just the adobo sauce for a mild smoky bite. I used 1 1/2 Tblsp. of the sauce and no peppers and it wasn't spicy at all.)

2 tsp. bottled minced garlic

1/4 tsp. kosher salt

3 tsp. olive oil, divided

1 cup thinly sliced shallots, or onions (I used purple onions)

8 (6 inch) corn tortillas (or flour if you prefer)

sour cream

chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp. olive oil. Add onions and saute for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp. olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Chicken Fajita Pita

This recipe came from the Platinum Wives Recipe blog, we loved it! I did make a couple of changes in measurements, but it's pretty much the same.

2 cloves garlic, minced (or 1+ tsp. minced garlic out of the jar)

3 Tblsp. oil

1 1/2 tsp. cumin

1 lb. boneless, skinless chicken breasts, sliced into strips

1 1/2 cups green, red, and yellow peppers, cut into strips

1 small onion, diced

2 Tblsp. freshly squeezed lime juice (about 1 lime)

4 whole wheat pitas, cut in half

Toppings:

shredded cheese

shredded lettuce

diced tomatoes, or salsa

sour cream

diced avacados, or guacamole

In a large skillet heat oil, garlic, and cumin over medium heat. Add chicken; saute on each side 4-5 minutes or until tender. Add pepper strips, onion, and lime juice; saute 4 minutes. Spread chicken mixture on pita bread. Add desired toppings.

Enchilada Casserole

This is another recipe from the 52 weeks of recipes for picky kids...our whole family really likes this!! I make the entire recipe, but I freeze half of the meat mixture and half of the sour cream mixture and only make 6 enchiladas, because they are huge! Even with only half the recipe, we can usually eat it for two meals.

1 cup sour cream

2 (10.75 oz.) cans cream of chicken soup

1 (4.5 oz.) can chopped green chilies

1 can olives, sliced

1 lb. ground beef

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic salt

1/2 large yellow or sweet onion, chopped

1 (16 oz.) can refried beans

2 tsp. minced garlic

2 tsp. dried oregano

1 tsp. dried basil

1 Tblsp. cumin

1/2 cup fresh, chopped cilantro leaves

1 (10 oz.) can enchilada sauce

12 10" flour tortillas

1 pound mild cheddar cheese, shredded

Preheat oven to 350 degrees. Combine sour cream, soup, green chilies, and olives in a large bowl; set aside. In a large skillet over medium heat, brown ground beef with salt, pepper, garlic salt, onion, beans, garlic, oregano, basil, cumin, and fresh cilantro. Pour 1/2 of the enchilada sauce in a 9 x 13 inch baking dish; set aside. Fill the tortillas with 1 large tablespoon sour cream mixture, 1 large tablespoon meat mixture, and a handful of cheese. Fill all 12 tortillas and fold in sides. Roll up and place, seam side down, in casserole dish. Put remaining sour cream mixture on top of filled tortillas and the rest of the enchilada sauce. Top with remaining cheese. Bake for 35 minutes.

Refried Beans

This recipe is a freezer recipe and yields 10 cups of refried beans

2 onions, peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
1 cup crumbled bacon (I used the real bacon bits from Costco)
3 Tblsp. minced garlic
1-2 tsp. salt
3 tsp. fresh ground pepper
1/2 tsp. ground cumin
16 to 18 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste

Place onions, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on high for 8 hours.

Once the beans are cooked, beat them in the slow cooker with an electric beater, adding water as needed to attain desired consistency.

When beans have cooled, add salt and pepper to taste and place in freezer bags, then label and freeze.

Taco Salad

1 lb. ground beef, cooked and seasoned with Taco seasoning
1 head of lettuce, shredded (I usually use Romaine lettuce)
2-3 green onions, chopped
2 avacados, cut in small pieces
1/4 lb. cheddar cheese shredded
4 small tomatoes, chopped
1 pkg tortilla chips, crushed (Nacho Cheese Doritos are best!)
1 can red kidney beans drained (or your favorite beans)
8 oz. French (or catalina) dressing

Mix all ingredients except chips together and coat with dressing. Serve over crushed chips.

Cafe Rio Rice

3 cups water
4 tsp. chicken bouillon granules
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies (or fresh equivalent)
3/4 tsp. salt
1 Tblsp. butter
1/2 onion
3 cups Minute Rice

Blend cilantro, green chilies, and onion together in food processor. Bring water to a boil and add all ingredients; simmer covered for 30 minutes. Serve with cafe rio sweet pork or chicken, and make into a salad or burritos.

White Chicken Enchiladas

1 dozen tortillas
2 cans canned chicken (or equivalent fresh: cooked and shredded)
1 onion, chopped
1 cup grated cheese
2 cans cream of chicken soup
8 oz. sour cream
1/2 cup milk
grated cheese for top
black beans (optional)
green onion (optional)
chopped green chilies (optional)

Mix together in a bowl the chicken, chopped onion, grated cheese, 1 can cream of chicken soup, sour cream, chilies, and black beans, if desired. Roll this mixture into tortillas.

In a separate bowl, mix 1 can cream of chicken soup with about 1/2 cup milk, or until it has reached the desired thickness. Add in chopped green onions if desired. Spread a small amount of this mixture in the bottom of 9 x 13 inch baking dish.

Place rolled tortillas into pan, and spread the rest of the topping over the top.

Sprinkle grated cheese over the top, and bake at 350 degrees until heated through. (about 30 - 45 minutes.

Chicken and Red Bean Enchiladas

2 cups shredded Rotisserie Chicken
1 (15 1/2 oz.) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 Tblsp. olive oil
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can chicken broth
3 Tblsp. sour cream
8 large flour tortillas
chopped fresh cilantro (for garnish)

Heat oven to 375 degrees. In a medium bowl, mix chicken, beans, and 1 cup of cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a large skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick (about 12 minutes). Reduce heat if sputtering. Add salt and pepper; add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13 x 9 x 2 inch ovenproof glass dish. Microwave tortillas until warm. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and cilantro. Serve hot.