Tag Archive for "enchiladas" - Simple Everyday Food

deconstructed enchilada casserole

Posted by :Amy On : April 6, 2013

Last night while I took a break from studying, I decided to do a little meal planning for the weekend.

You see, when we get to have the weekend off together, I spend Thursday nights planning on what we should have for our weekend dinners, usually along with some sort of munchies or dessert.

Well, what I originally planned to be a quick 30 minute break turned out to be a 3 hour break – surfing the Internet, searching for new fun recipes to try, and this is one of them I was quite excited to try right away.

Other than burritos, enchiladas are probably one of my favorite Mexican dishes. I’ve made stacked enchiladas a few weeks back, and I also have a recipe somewhere for some yummy traditional enchiladas as well. Since it’s Friday night and I really don’t want to slave over the stove for hours making a meal, this enchilada casserole sounded like the perfect idea.

Simply put, this dish is basically a deconstructed enchilada with everything mixed together, minus the tortilla.

Meat – check.

Enchilada sauce – check.

Sour cream – check.

Diced chiles – check.

Cheese – check.

Trust me, if you’re short on time but want something the whole family would like, this is definitely worth a try. The hubs loved it so much that he suggested to put this recipe into our “repeat” box.

Here’s what you’ll need:

1 pound ground turkey
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
4 ounces cream cheese
1/4 cup sour cream
10-oz can red enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels
4 oz canned diced green chiles
12 ounces egg noodles
Salt & pepper

Directions:

Preheat oven to 350 degrees
In a large pot, cook egg noodles according to package instructions.
In a super large skillet (or as I’ve mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.

Being in the healthcare field, I could come up with a few things this mixture reminded me of… but don’t let that deter you! I promise it smells AND tastes delicious, and it will look a lot more appealing in the end!

When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.

Bake for about 15 minutes or until the cheese has completely melted.

Enjoy!

Deconstructed Enchilada Casserole

2013-04-06 08:42:20

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Ingredients

1 pound ground turkey
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
4 ounces cream cheese
1/4 cup sour cream
10-oz can red enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels
4 oz canned diced green chiles
12 ounces egg noodles
Salt & pepper

Instructions

Preheat oven to 350 degrees
In a large pot, cook egg noodles according to package instructions.
In a super large skillet (or as I've mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.
When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.
Bake for about 15 minutes or until the cheese has completely melted.

By Simple Everyday Food

Adapted from Table for Two

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Have a great weekend and stay warm!

Recipe adapted from Table for Two

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stacked enchiladas with cilantro lime rice

Posted by :Amy On : February 24, 2013

Category: International

Tags:chicken, enchiladas, mexican, rice

Well, the weekend’s coming to an end, and tomorrow’s everyone’s favorite day of the week: Monday. In our household, every other weekend are the only days my husband and I get to spend quality time with each other – this usually means doing homework together, running errands together, and cooking together (and making enough so we’ve got plenty of leftovers for tomorrow’s lunch). We like to try new recipes, and deciding whether we should add them to our “remake”or “meh I didn’t really care for it” recipe box.

The stacked enchiladas we made tonight are a twist on regular enchiladas. Instead of serving them like they traditionally do, we stacked them, turning them into a “enchilada lasagna”.

What else goes well with enchiladas?

Rice. Cilantro lime rice. The kind they have at Chipotle – my favorite Mexican joint. Next time I’m making some carnitas and making my own burrito!

First, enchiladas…

Ingredients:

1 green pepper, chopped
2 teaspoon olive oil
1 garlic clove, minced
1.5-2 cups shredded chicken – we roasted a chicken last night so we used the leftovers
1/3 cup green onions, thinly sliced
1/2 cup enchilada sauce
1/2 cup picante sauce
4 8″ corn tortillas
1 cup shredded cheese
other toppings of your choice – sour cream, shredded lettuce…

Note: if you like black beans in your enchiladas, you can also add one cup of canned black beans as well.

Directions:

Preheat oven at 350 degrees
Grease a 9″ pie plate, set aside.
In a large skillet, saute the green pepper in the oil for about 2-3 minutes. Add the garlic and cook for another 2-3 minutes, or until the green pepper is crisp-tender.
Stir in the chicken, green onions (and black beans if desired), cook for another minute. Transfer to a bowl and set aside.

In the same skillet, combine the enchilada sauce and picante sauce. Coat both sides of a tortilla with the sauce mixture, then place it in the pie plate. Top with 1/3 of the chicken mixture and 1/4 cup of cheese.

Repeat the layers twice. Top with remaining tortilla, sauce, and cheese.
Bake at 20-22 minutes or until heated through. Cut into wedges and serve with sour cream or lettuce if desired.

Now, for the rice….

Ingredients:

1 cup basmati rice
2 cups water
1 bay leaf
1/2 teaspoon salt
Juice of 1/2 a lime
2 tablespoons cilantro, minced
1 tablespoon oil

Directions:

In a large pot, saute the rice in the oil for about a minute. Add the water and bay leaf, bring to a boil.
Once the water boils, turn heat down, cover, and simmer for 15 minutes.
Remove from heat while still keeping the cover on the pot. Let stand for about 30 minutes. Remove bay leaf, then transfer rice to a large mixing bowl.
In the meantime, combine the salt and lime juice in a small bowl. Whisk until all the salt is dissolved, then add in the cilantro.