Chicken Enchilada Quinoa Bake. It has been 2 months and I have made it to the gym at 6am every Monday and Friday in that time.
My track record with morning workouts is grim. I generally make it up once every blue moon, swear I’ll make a habit out of it, and never make it up for another morning workout until a few more months go by and I’ve banked up the motivation to set the alarm for such an obscene hour once again. But Mr. Prevention needed to be proved wrong. Hearty black bean quesadillas. Words.
Cannot. Describe. …how insanely good these Black Bean Quesadillas are!! This is my new favorite recipe, hands down. Hands down. So, most people go to Whole Foods to explore their beautiful produce, organic meat, and other…well, whole foods. I love these quesadillas for three reasons: 1) they’re bursting with flavor 2) they’re SO EASY to make and 3) they’re perfect for the freezer! Black bean & avocado enchiladas. Okay, I have to take a little break in the Shredded Beef programming to bring you this absolutely scrumptious vegan delight!
I’ve been eating this for lunch all week and the fact that I only have one serving left almost makes me want to cry… I might have to make a second batch PRONTO. Yes, they’re that good. What makes these enchiladas so amazing? Not only are they filled with super fresh flavors, but they’re smothered in a homemade enchilada sauce. Now, if you’ve made my homemade enchilada sauce before you know that it takes less than ten minutes to make and is 100 x better than the canned stuff. Chorizo Sweet Potato Chili. So, it finally got cold here.
Like, I actually had to wear a sweater when I left the house the other day! :o That made me crave chili. Warm, hearty chili… But of course, I needed to try something new. Ever since I discovered how awesome spicy Mexican chorizo and sweet potatoes are together (remember these enchiladas?) , I’ve been looking for new ways to pair the two up. Anyway, the combination of spicy chorizo and creamy sweet potatoes didn’t disappoint once again.
Chorizo Sweet Potato Chili Chorizo Sweet Potato Chili Total Cost: $8.63 Cost Per Serving: $1.44 Serves: 6 (8 cups total) Ingredients 3 links (3/4 lb.) Instructions Squeeze the chorizo out of its casing and into a large pot. Notes. Taco chicken bowls. This recipe is definitely “slow-cooker 101”.
It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out. This recipe is great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook. Black bean & avocado enchiladas.
Chorizo & sweet potato enchiladas. I know it’s still only February but I am SO ready for Cinco de Mayo.
So, in the spirit of yummy margaritas and Mexican food, I whipped up some enchiladas. I could have done this all from scratch and made my own tortillas and enchilada sauce but I was in a bit of a hurry so I used store bought for both. If you want to make your own tortillas, here is a recipe (and here is a low fat recipe). If you want to make your own enchilada sauce, here is a recipe for that as well.
Roasted Tomatillo and Garlic Salsa. Let’s be honest, salsas are awesome.
Some may even say they are the perfect snack. Well, maybe I just think they are the perfect snack. I think that is reason enough though don’t you think? They are fresh, crisp and refreshing: perfect for a hot Summer day. We go through them like water around here, and it can definitely get expensive after a while! Guess what! Oh and guess what:
Chicken Enchiladas. Aka the best enchiladas ever!
Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400.