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Chicken and Black Bean Enchiladas

This is one of my favorite chicken recipes because it is so easy and flavorful. You can make super cheesy enchiladas by adding extra cheddar to the stuffing mix.

1 ½ chicken breasts (about 12 oz.)
3 cups water
1/2 cup diced onion
2 garlic cloves, minced
2 Tbsp. oil
1 (4 oz.) can diced green chiles, with juice
1 (15 oz.) can black beans, drained and rinsed
1/3 cup sour cream
1 (19 oz.) can red enchilada sauce
¼ tsp. cumin
1 package flour tortillas (8-inch)
1 cup shredded Mexican blend cheese
1 (3.8 oz.) can sliced black olives

Add chicken to a medium-sized stock pot and add water. Bring to a boil for 20 minutes. Using 2 forks, pull the chicken apart to shred it.

Meanwhile, in a medium fry pan, heat the oil and add onions. Sauté for 3-5 minutes, then add garlic. Remove from the heat and add diced green chiles.

In a medium mixing bowl, stir together chicken, onion mixture, black beans, sour cream, cumin, and ¼ cup enchilada sauce. Spread another ¼ cup of sauce around the bottom of a 9”x13” baking dish.

Place about ½ cup of chicken mixture in each flour tortilla. Roll into enchiladas and place in the baking dish

Cover enchiladas with the remaining sauce and bake in the oven, uncovered, for 15 minutes.

Top the enchiladas with cheese and olives and return to the oven for another 15 minutes or until cheese is melted and beginning to brown.

Cheesy Chile Rellenos Casserole

Prep: 20 minutes

Bake: 15 minutes

Oven Temp: 450°

This is a yummy casserole that is really quick to prepare. If you like your Mexican food spicy, add more cayenne pepper and swap the diced green chiles for canned diced jalapenos. We have little eaters with mild taste buds, so we actually have to omit the green chiles-although it tastes better with them. We served ours with fresh fruit and corn bread.

3 poblano chile pepper, quartered with seeds, stems, and veins removed*
6 eggs, beaten
½ C milk
½ C flour
1 tsp baking powder
½ tsp cayenne pepper
¼ tsp salt
4 oz. can diced green chiles
2 C shredded Mexican-style cheese blend
1 C shredded cheddar cheese

Preheat the oven to 450°. Place the chiles in a pot of boiling water for 3-5 minutes.

Remove the chiles and set them on paper towels to drain. Arrange the chiles in a greased 9”x13” casserole dish. Top with the 2 cups of Mexican blend cheese.

In a mixing bowl, stir together eggs, milk, flour, baking powder, cayenne pepper, salt, and green chiles until smooth. Pour the mixture over the cheese and chiles.

Bake, uncovered, for 15 minutes or until casserole is beginning to brown. Add the additional 1 C. cheese and cook for 2-3 minutes or until cheese is melted.

* At my grocery store, I often find poblano chiles being sold under the name of pasilla chiles. Make sure you know what the chile looks like before you head to the market, in case it is mislabeled.

Healthier Meatloaf

This is a great comfort food meal. By adding some veggies to the meat mixture, you get more comfort food for less calories. And it still tastes good!

Ingredients:

2 T olive oil
1 small onion, grated
1/2 (8 oz.) package sliced mushrooms, or 1 jar sliced mushrooms, finely chopped
2 stalks celery, finely chopped
1 carrot, grated
1 parsnip, grated
1 1/2 lbs. lean ground beef
1/2 lb. ground turkey
1 t dried oregano
1 t dried parsley
1/2 t garlic powder

Preheat oven to 375°

Heat oil in a large skillet. Sautée vegetables in oil for 5-7 minutes.

Meanwhile, mix together ground beef, ground turkey, and seasonings in a large bowl. Stir in the vegetables.

Transfer to a greased meatloaf pan that will hold 2 lbs. (or 2 8″ loaf pans).

Cook, uncovered, at 375° for 1 hour or until internal temperature reads 165°.

Comfort Food Casserole

Author: rushedmommy.com

Prep time: 25 mins

Cook time: 1 hour

Total time: 1 hour 25 mins

Serves: 6

This dish makes you feel warm on the inside when it’s cold outdoors.

Ingredients

1 lb. ground beef
2 tbsp olive oil
1 cup onion, diced
2 cloves garlic, minced
3 tbsp sour cream (optional)
3 tbsp butter (optional)
1 1/2 cups reduced-fat milk
3 tbsp flour
10.75 oz. can reduced-sodium condensed tomato soup
14.5 oz. can diced carrots, rained
14.5 oz. can cut green beans, drained

Instructions

Boil a pot of water and add potatoes (make sure there is enough water to cover them).
Allow to boil for 15 minutes or until they are soft.
Meanwhile, heat oil in a large nonstick pan.
Add the onions and garlic and saute 2-3 minutes.
Add the beef and cook until browned all the way through.
Mash the potatoes with sour cream and butter (if desired).
When the beef is cooked, remove from the heat.
In a separate saucepan, whisk together milk and flour. Continue to stir over medium heat until the mixture is thick enough to coat the back of a spoon.
Add the tomato soup, milk mixture, and canned vegetables to the beef.
Coat a 9×13″ casserole dish with nonstick spray and add the meat mixture to the pan.
Spoon mashed potatoes evenly over the top of the meat mixture.
Bake, uncovered, 25 minutes.

Easy Pot Roast

Author: rushedmommy.com

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: 6

There are just some days/weeks/periods of life (like just after having twins) that you neeeeed easy meals. Always use fresh vegetables if you can, but since this is my fast version of pot roast I went with canned veggies. I like one-dish meals like this roast because there is less clean-up as well. Add some fingerling potatoes or serve with mashed potatoes.

Ingredients

3-4 lb. chuck roast
1 cup flour
2-3 tbsp. olive oil
3 cups beef broth
1 cup of red wine (or beef broth)
6 carrots, peeled and cut into 1-2 inch slices
1 jar or can of boiling onions
3 cloves garlic, peeled
1 bay leaf
1 tbsp fresh rosemary

Instructions

Coat the roast with flour.
Heat a Dutch oven on the stove and add the olive oil.
Add the roast and cook a few minutes on all sides.
Remove the roast and add 1 cup of wine or broth.
Scrape the browned bits from the bottom of the Dutch oven.
Replace the roast, add the 3 cups of broth and remaining ingredients.
Bring to a boil, then reduce to a simmer and cook, covered, 3 hours or until the roast falls easily apart.

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