Salsa Verde Chicken Enchilada Casserole

1 Rotisserie chicken shredded
3 tablespoons taco seasoning
1 can pinto beans drained and rinsed
2 jars salsa verde
white corn shells- you will need about 15-20 shells depending on dish size
shredded Monterrey jack cheese
shredded manchego cheese
shredded cojita cheese
2 jalapenos
white onion and cilantro for garnish

Start with a layer of salsa verde in the bottom of a baking dish. Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese. Layer again and then end with a final layer of corn shells, salsa verde and cheese. Top cheese with sliced jalapenos if desired. Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, diced white onion, and fresh cilantro.


Poblano and Corn Soup

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion, chopped
5 to 6 poblano peppers, roasted, sweated, peeled, seeded and diced
2 cups corn kernels, fresh or thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
3 cups chicken broth
1 cup milk
Queso Fresco, crumbled, optional

Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.

Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.

Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Chicken and Beef Fajitas

1 whole beef flank steak
1 whole chicken (brined overnight)
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Sour Cream
Cilantro Leaves

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Smoke chicken (with beer can) on grill for ~2 hours; grill steak until cooked.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

(adapted from Pioneer Woman)

Cheese Enchiladas

Peanut oil, canola oil, or other high smoke point oil
12 corn tortillas
2 teaspoons olive oil (or peanut or canola)
1/2 onion, chopped (about 3/4 cup)
1 clove of garlic, minced (about 1 teaspoon)
14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
1/2 cup water
1/2 teaspoon dried oregano
1 lb (4 cups) of jack cheese, mild cheddar, or a mix, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

Preheat oven to 350 degrees F.

In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot (not quite smoking), add a corn tortilla to the pan. Cook it for 2-3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more. Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2-3 seconds, lift both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. It’s important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

Put a little olive oil on the bottom of a 3-quart casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.

Add sauce to the top of the tortillas in the the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10-15 minutes or until the cheese melts.
Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

From Simply Recipes

Sriracha Marinated Butternut Squash and Black Bean Tacos

2 cups ¼” cubed and peeled butternut squash
2 tablespoons sriracha*
1 tablespoon honey
1 tablespoon apple cider vinegar
½ cup black beans, (drained and rinsed if using canned)
1 tablespoon lime juice
2 tablespoons cilantro
2-3 ounces goat cheese
4-6 tortillas

Whisk together sriracha, honey, and vinegar. In a shallow pan, toss butternut squash with sriracha mixture, cover, and let sit for 1-2 hours.

Preheat oven to 375˚.

Place pan of butternut squash in oven and let roast until tender and lightly browning, 25-35 minutes. Stirring halfway through.

In a bowl, toss together black beans, lime juice, and cilantro.
Once butternut squash is done, turn off oven. Wrap tortillas in a damp towel and place in the oven and heat until warm and pliable.

To serve layer black beans, butternut squash, and goat cheese on the warm tortilla. Sprinkle with extra cilantro if desired.

from Naturally Ella

Creamy Tortilla Soup

small white or yellow onion, cut into 6 wedges
3 cloves of garlic (still in the paper)
1 jalapeño
olive oil
salt & pepper
1 can (14-oz.) fire roasted diced tomatoes
(or about 4-5 fresh roma tomatoes, roast them with the onions & peel skins)
1/4 teaspoon dried oregano
1/4 teaspoon dried cumin
1/2 teaspoon ancho or chipotle chili powder
1/2 teaspoon agave syrup (or a pinch of sugar)
1 teaspoon sherry vinegar
3 cups veggie broth
3-4 corn tortillas, chopped (plus one extra for crispy topping)
juice of 1 lime

serve with your choice of: crispy tortilla strips (sliced from 1 tortilla, toss in olive oil & salt, bake 10 or so minutes)
crumbled queso fresco (or feta)
lime wedges, on the side
more tortillas on the side
avocado slices

Preheat oven to 350 degrees.
On a large baking sheet, spread out the onion slices, the jalapeno (still whole), garlic cloves and toss with olive oil, salt and pepper. Roast for about 20-30 minutes until the edges of the onions blacken, tossing them about halfway through. Remove the garlic after about 5 minutes, so it doesn’t burn. Remove the jalapeno when the skin is blackened and blistering.

Place the roasted jalapeno in a small glass bowl with plastic wrap over it (but not touching it). Let it cool for 15 minutes and carefully peel off the skin and remove the stem and seeds. (use utensils if you can, and don’t touch your eye afterward).

In a medium pot, heat a few tablespoons of olive oil, add the onions, garlic (remove the paper), jalapeno, tomatoes, oregano, cumin, chile powder, a splash of agave or a pinch of sugar, and some salt and pepper. Cook for 4-5 minutes until the tomatoes start to sizzle.

Add a splash of sherry vinegar and cook for 30 seconds more. Add the broth and chopped tortilla pieces and let simmer for 20-30 minutes. Remove from heat and let cool slightly.

Transfer to a high speed blender and puree (or use an immersion blender). If your soup is too thick, add some water or broth to thin it to your desired consistency. Taste and adjust seasonings, adding in a squeeze of lime. Serve with an extra drizzle of olive oil and the suggested toppings.

(courtesy of Love & Lemons)

Cayenne Chicken

Coarse salt and ground pepper
¼ t cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 T olive oil
1 medium red onion, finely diced
2 T fresh lime juice
1 Hass avocado, pitted and cut into chunks

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Beef and Bean Enchilada Stack

6 flour tortillas
1 lb of lean beef (chicken, pork, or shrimp would work well too)
½ yellow onion, chopped
3 garlic cloves, minced
1 can of red enchilada sauce
½ jar of bean dip
olive oil
1 package of Mexican cheese blend

Preheat the oven to 350

In a large pan with olive oil, sautee the garlic for one minute, add the onion. Sautee until almost translucent. Add the beef. Stir until cooked through.

In a 9×13 pyrex dish, pour a little of the enchilada sauce to coat the bottom. Add two tortillas, overlapping slightly. Spread bean dip along the top of the tortillas (2 T each). Using a slotted spoon, add the beef/onion/garlic mixture. Sprinkle cheese across the top, drizzle with enchilada sauce and top with two more tortillas (overlapping). Repeat layering one more time, top with two more tortillas and then drizzle with enchilada sauce and another handful of cheese.

Bake for 35 minutes or until bubbly.

Spicy Black Bean Soup

3 T olive oil

2 large white onions, chopped

4 large jalapenos, minced

1 large shallot, minced

5 garlic cloves, minced

2 1/2 T cumin

2 T chili powder

2 t white pepper

2 t dried oregano

6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)

6 c water, plus 3 T Better Than Bouillon Vegetarian No Chicken Base (or vegetable stock)

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.
Add spices and mix until well combined. Cook for 3 minutes more.
Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.
Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Note: the recipe freezes well!

Homemade Enchilada Sauce

1 T olive oil
1 small onion, peeled, diced fine
1 t chili powder- mild or hot
1 t cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 t organic sugar or raw organic agave nectar
1 splash of balsamic or red wine vinegar

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes.
Add the garlic, tomatoes, sugar, and vinegar, stir and bring to a simmer.
Cover and cook 15 to 20 minutes.
Use a blender or emulsion blender if you want a smoother sauce.