Tasty Tuesday: Zucchini Enchiladas

Thank you to the Food Network Kitchen for today’s recipe… No tortillas? No problem. Wrap your enchilada filling up in zucchini.

Total Time:1 hr 5 min   Makes: 4 servings (3 enchiladas per person)
Level: Easy (looks like I could even do this so it must be) 🙂

Ingredients

2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini
Several dashes chipotle hot sauce, plus more for serving, optional
2 tablespoons sour cream

Directions

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
  • Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
  • Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
  • Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.

Make a pan (or two) to take to the next tailgate party or covered dish.  You can carry one or two pans in Thirty One’s Perfect Party Set.Why will you love this AMAZING thermal?  The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite (HOT or COLD) casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip! Key features include: 2 interior water-resistant thermal compartments, 1 exterior zipper pocket, 2 handles with handle grips.  Approx. 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

Have a recipe you want to share?  Let me know, we love trying new things.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

  • Preheat your oven to 350*.
  • Remove and shred meat from chickens into a skillet on medium heat.
  • Add in sauce, corn, and black beans.
  • Simmer about 5 minutes.
  • Add in 2 cups of shredded cheese and stir until well combined.
  • Cut tops off bell peppers and remove seeds and ribs.
  • Gently spoon chicken mixture into peppers and top with remaining cheese.
  • Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  • Remove and let sit about 5 minutes.
  • Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

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If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

Have a ThirtyOne-derful day!

Tasty Tuesday – Enchilada Bubble Bake

654af48c-8def-4220-b546-8d7b9c0df820This recipe is courtesy of the Betty Crocker website.

Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit “bubbles” in a not-too-spicy sauce.

Prep Time: 15 minutes      Cook Time: 50 minutes        Servings: 6

Ingredients: 

1 lb lean (at least 80%) ground beef
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits
1 can (15 oz) Progresso™ black beans, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Directions

1.  Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish or pan with cooking spray.
2.  In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
3.  Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
4.  In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Have leftovers?  Why not freeze them to have lunch one day for work?  Pack your lunch in one of ThirtyOne’s many thermal lunch totes.  My favorite is the LunchBreak Thermal.  This s the perfect size to fit standard food storage containers, so it is a great lunch bag for work, school or just a day spent running around town. It also makes a great snack and drink bag for trips to the pool or beach. I love it can be personalized with your favorite icon or just your name.  It is approx. 8.5”H x 9″L x 6″D (15″L at top opening)
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Have a recipe you would like to share?  Share it with us, everyone always loves a new recipe to try.

Have a ThirtyOne-derful day!

Tasty Tuesday – Easy Enchilada Soup

It is ELECTION DAY!  No matter who you are for (or against) please be sure to get out and vote.

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Thank you Sommer for this YUMMY recipe…

The salsa is the key ingredient to giving this enchilada soup a wide array of flavors. It offers a pop of freshness to offset the slow-cooked depth of the enchilada sauce.

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PREP TIME:  10 Minutes          DIFFICULTY:  Easy
COOK TIME:  25 Minutes         SERVINGS:  5 Servings

INGREDIENTS
1 Tablespoon Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1-1/2 pound Boneless Chicken Breast
2 teaspoons Ground Cumin
4 cups Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 cups Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1-1/2 cup Fresh Tomato Salsa
Your Favorite Toppings (See Note Below)

INSTRUCTIONS
1.  Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.

2.  Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.

3.  Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.

4.  When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.

Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

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Have a ThirtyOne-derful day!

 

Tasty Tuesday – QUINOA ENCHILADA CASSEROLE

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockful of quinoa, black beans and cheesy goodness. And the leftovers taste even better! This recipe is courtesy of DamnDelicious

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

Anyone that knows  me, knows that I LOVE Mexican food – the hotter and spicier, the better. Whether it’s fish tacos, cheesy enchiladas or a giant burrito, I could live off of it for the rest of my life.

 

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Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!

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After you let this bake through, you’ll have the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!

Prep Time 10 minutes     Cook Time 30 minutes     Total Time 40 minutes

Yield 6 servings
Ingredients
  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

Instructions

  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.
For those of you on Weight Watchers, it is 8 Smart Points per serving.  If you make it, share your thoughts. Have a ThirtyOne-derful day!