Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

Let's face it. Enchiladas really aren't that pretty.

At least, once they come out of the pan.

I think they look adorable all wrapped up and squished together in a pan, covered in sauce and sprinkled with cheese, but after?

Ugh. At least the avocado is pretty.

If you know a good way to get an enchilada out of the pan, intact and looking gorgeous, let me know.

Somehow Sara over at Sprouted Kitchen managed to make them look amazing, but, yeah.

I don't think I have that gift.

That being said, pretty or not, these veggie enchiladas are so delicious. Squishy, gooey, falling apart comfort food usually is. No exception here!

I've recently discovered goat cheese and am loving it! I think, to me, it looks like feta, but tastes like cream cheese. Except saltier. Either way it's pretty amazing. Surprising you with these yummy pockets of ooey gooey creaminess.

MMM.

Glad we're having leftovers tonight because I'm really craving one now.

Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

(printable version)

adapted from Sprouted Kitchen

makes about 10 enchiladas

3 large zucchini, diced into 1/4 in. pieces

3 1/2 tsp olive oil, divided

1 1/4 tsp lemon pepper

1/2 small onion, diced

1 clove garlic, minced

1 15 oz. can black beans, rinsed and drained

3.5 oz. crumbled goat cheese

1/3 cup shredded mozzarella cheese

10 soft taco size flour tortillas (or substitute corn)

1 15 oz. can red enchilada sauce

2 avocados, chopped

Preheat oven to 425. Place the zucchini on a rimmed baking sheet. Drizzle with 2 tsp of the olive oil and sprinkle with lemon pepper. Toss to coat. Spread over 2 sheets if needed to make one even layer without crowding. Roast about 30 min. or until edges are slightly brown. Remove to cool. Turn oven down to 375.

Meanwhile, heat skillet to med-high heat and add 1/2 tsp of olive oil. Add onion, saute 3-4 min. Add garlic and saute 1 min. more. 

In a large mixing bowl, combine the onion mixture, black beans, mozzarella, and all but a few TB of the goat cheese. Add the zucchini and toss gently to combine.

Lightly grease a 9x13 baking dish and pour about 1/2 cup of the enchilada sauce in the bottom to coat. Working with one tortilla at a time, distribute filling evenly into tortillas, rolling each one and placing them seam side down in the dish, squeezing them in tight.

Brush the tops with remaining olive oil and pour remaining enchilada sauce over the top. Sprinkle with remaining goat cheese.

Bake 20-25 min. or until tops are just crisp and sauce is bubbly. Cool 5 min., then serve, topped with chopped avocado.

Upside-Down Mexican Pot Pie

You know how a pot pie is just this delectable thing with veggies and tender meat in a creamy, rich sauce topped with a flaky pastry crust?

Well, what if pot pie went Mexican?

What if you had some cheese joining the party...tomatoes and veggies hanging out with some tender ground beef spiced with seasonings and peppers topped off with moist cornbread? That would be all right, wouldn't it?

Oh wait.

Turn that upside down.

Yep, the whole thing.

Now you've got it. If you're gonna turn the whole pot pie idea upside down, you might as well go ahead and turn the whole pot pie upside down.

Right?

At least that's how I explain to myself why this pie is upside down. Besides the fact that it's fun. To say. And to eat.

Upside-Down Mexican Pot Pie

(printable version)

adapted from the Gooseberry Pot Pie Cookbook

serves 6

1 lb. ground beef

1 onion, chopped

2 cloves garlic, minced

1 green pepper, chopped

1 zucchini, chopped

1 can diced tomatoes

1 can corn, drained

1 tsp chili powder

1 tsp salt

1/2 tsp cumin

1 (8.5 oz.) pkg. cornbread mix (will need egg and milk)

1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a 2 qt. casserole dish.

In a skillet over medium heat, brown beef with onion, garlic, green pepper, and zucchini. Drain. Add tomatoes with juice, corn and seasonings (adjust to taste). Simmer about 5 min.

Meanwhile, prepare cornbread mix according to package directions.

Pour batter into prepared dish. Spoon beef/vegetable mixture over batter. 

Cover with foil and bake 25 min. Uncover and sprinkle with cheese. Return to oven and bake 5-10 min. more or until cheese is melted and bubbly and pie is heated through.

Baked Chicken and Spinach Flautas

What is the difference between a flauta and a taquito?

If you're looking at the pictures and thinking, gee, I have no idea, then you're in good company.

I had no idea either, so I googled it, of course!! From where we stand, there's really no difference. The terms are interchangeable.

However, if you live in the regions of the world from whence we were blessed with such foods, you may know that a flauta is usually made with a flour tortilla and a taquito is usually corn. Also there are some questions of size, but we won't go into that.

For all practical purposes, there really isn't a difference.

And even if there is, who really cares what you call it as long as it's crispy and has cheese oozing out of it? Am I right??

Sooo...pick a name out of a hat and enjoy this yummy and healthy Mexican-cuisine inspired appetizer/dinner!

Baked Chicken and Spinach Flautas\

(printable version)

adapted slightly from Healthy-Delicious

makes about 10 flautas (serves 3-4)

1 lb. chicken breast or thighs (or pre-cooked, shredded equivalent- those rotisserie chickens would be great here!)

16 oz. chicken broth

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 Jalapeno pepper, minced (I used canned pickled jalapenos since they are less hot)

3 cups fresh baby spinach, chopped

10 soft taco size flour tortillas

6 oz. good melting cheese, shredded (I used a mozzarella blend)

cooking spray (or oil) and additional salt

Preheat oven to 450.

If using uncooked chicken, chicken pieces in deep pan and cover with broth and water. Bring to a boil, then reduce to a simmer and cook for 10 min. or until chicken is no longer pink. Remove from liquid and shred. Mix chicken with seasonings.

Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat 2-3 min. or until spinach is wilted.

To assemble, spread about 1 TB of the chicken mixture along one edge of a tortilla. Repeat with spinach and cheese. Roll up and place seam side down on a greased baking sheet. Repeat with remaining ingredients. Spray tops of flautas with cooking spray or brush with oil then sprinkle with salt, if desired.

Bake 10-15 min. or until crispy, turning if needed to brown evenly. Serve with salsa and sour cream if desired!

Roasted Tilapia with Black Bean & Mango Salsa

I have been off the blogging kick lately- for several reasons. I have had a cough for 3 weeks now (already did the antibiotics...it just might be starting to go away) and even though I made some yummy food, I just didn't feel like writing. I was also gone a good part of last week to a mini-reunion in Seattle with my Ecola housemates! We had a great time catching up and enjoying lots of girl silliness. But now I'm back and I am determined to make an effort to share with you some of the yummy foods that we've enjoyed the last couple of weeks.

To start us off, I bring you a delectable fish entree! The mild, white tilapia is oven-roasted to perfection, but the real star of the show is the salsa. If you've ever been leery about using fruit in a savory dish (such as salsa), now is your chance to branch out! The mango, black beans, lime and cilantro meld beautifully (both in taste and in visuals!) and the salsa pairs perfectly with the mild fish. Not only does the mango add a pop of color, it pops with flavor as well! I was pleasantly surprised to find that fruit salsa can be absolutely delicious!

Oh, and if you're wondering what the green stuff is in the picture, it's an avocado cream sauce- perfect for dipping and great on rice. Simply mash 1 avocado and mix with 1/3 cup greek yogurt and 2 TB sour cream!

Roasted Tilapia with Mango & Black Bean Salsa

(printable version)

adapted from Kalyn's Kitchen

serves 4

4 tilapia filets, room temperature

1 can black beans, drained and rinsed

1 mango, peeled and diced

1/2 cup chopped cilantro

2-3 TB lime juice

2-3 TB olive oil

1/2 tsp cumin

Preheat oven to 400.

Lightly spray glass baking dish with cooking spray. Place tilapia in pan, drizzle lightly with olive oil. Roast 25-35 min. or until fish flakes easily with a fork.

Prepare salsa: if beans are wet, blot dry with a paper towel. Mix beans, mango, cilantro, 2 TB lime juice, 2 TB olive oil and cumin in bowl. Add more lime juice and oil to taste.

Spoon salsa over hot roasted tilapia.

Ground Turkey and Black Bean Enchiladas

So, I've been tweaking recipes again...

I tend to do that when:

a) What's on the menu doesn't sound good

b) Some particular ingredient is begging to be used

c) A recipe sounds absolutely amazing but I don't have everything it calls for

d) c) happens and I decide to risk turning up something semi-amazing instead by substituting something else

e) all of the above

So the scenario last week was that I had ground turkey tacos on the menu (enter reason A). For some reason, tacos just didn't float my boat that day, so I was trying to think if there was something else yummy I could make with the ground turkey and tortillas. Enchiladas immediately came to mind, enhanced by the fact the a can of black beans was calling my name (enter reason B). So, I began a diligent internet search for enchiladas with black beans. I stumbled upon a delicious looking recipe including homemade enchilada sauce on a blog called "Scrambled"- but alas! it included not ground turkey but shredded beef using a chuck roast and some crazy long preparation that I am sure creates a magnificent enchilada but which I had neither time, ingredients nor desire to invest in (enter reason C).

SO.

If you think that reason D enters here, you would be absolutely correct.

So, in essence, E just happened, didn't it?

Anyway, back to the enchiladas. Thanks to the ground turkey, some amazing whole wheat tortillas from Trader Joe's, Scrambled's fantastic, flavor-packed sauce, and my hubby picking up a few things at the store, we knocked these enchiladas out of the park!

I did not want to stop eating them- seriously! I have not normally been a huge fan of red-sauce enchiladas (see my recipe for "white enchiladas"), but this delicious flavor combination made me a believer!

Ground Turkey and Black Bean Enchiladas

(printable version)

adapted from Scrambled

serves 6

1 1/2 lbs. ground turkey

1 TB oil, if needed

1 lg onion, diced

1/2 tsp salt

1 1/2 TB chili powder

2 tsp cumin

2 tsp coriander

1/4 tsp cayenne

4 cloves garlic, minced

28 oz. tomato sauce

1/4 cup red wine

2 cups shredded cheddar cheese

2 15-oz. cans black beans, drained and rinsed

12 whole wheat flour tortillas

cilantro and sour cream for garnish, if desired

Brown ground turkey. Drain and reserve fat (if there is any). Set turkey aside. 

Return 1 TB fat to pan (if there isn't any, add a TB of oil) and add onions. Sprinkle with salt and cook till soft, about 10 min. Add spices and cook one minute. Add garlic and cook an additional minute.

Add tomato sauce and red wine and bring to a boil. Add turkey to the sauce, reduce heat and simmer about 15 minutes. 

Using a slotted spoon, remove as much of the meat from the sauce as you can, placing it in a large bowl. Add beans and one cup of the cheese to turkey and mix well.

Spread 1/2 cup of the sauce in the bottom of a greased 9 x 13 pan. Preheat oven to 375. Warm tortillas (place in microwave between paper towels for 10-15 sec. or until slightly warm).

Working one at a time, roll 1/4 cup of the meat/bean mixture into each tortilla. Place seam side down in the baking dish. Repeat for each one until the pan is full. Top with remaining sauce and cheese. 

Cover loosely with foil and bake 20-25 min. or until cheese has melted.

Garnish with cilantro and sour cream if desired.

Note: I found that these enchiladas do not freeze very well when prepared beforehand. I would recommend if you want to freeze half the batch that you freeze the filling, then when ready to use, thaw filling and roll enchiladas. Bake as directed.

Easy Taco Casserole

This quick and easy meal is another "Pinterest-inspired" dinner (we've had a lot of those lately, have you?)...but I have to admit, though the concept sounded yummy, the recipe looked a little bit, well...dull. Sooo...I took the liberty of jazzing it up. Just a little. You know, a little sour cream here, a few olives there...that kind of jazz.

And though it isn't a meal that would win any beauty contests, it IS very addictingly yummy AND super easy and fast to put together. And it melds some great flavors. So throw a fiesta- and don't forget to invite Easy Taco Casserole!

As a side note, would there be any objections to calling this a "casser-ole´"? Just thought I'd ask.

Easy Taco Casserole

(printable version)

from Disney Famliy

serves 2-4

1/2 lb. ground turkey, browned

1 cup corn

1 cup salsa

1/2 bag corn tortilla chips (or enough to cover pie pan twice when crushed)

1 cup shredded cheddar cheese

1/2 cup or so sour cream

1 can sliced olives

Preheat oven to 350.

Mix turkey, corn and salsa.

Lightly grease a pie plate or 8 x 8 glass pan. Slightly crush tortilla chips and spread in an even layer, covering bottom of pan. Top with half the meat mixture, followed by half the sour cream, half the cheese and half the olives. Repeat layers. Cover lightly with foil.

Bake 30-40 min. or until bubbly and cheese is melted.

Note: this recipe can also be made ahead and frozen! Simply bake 20 to 30 min. more.

Lime-Cilantro Pork Tacos {or Fajitas?}

I am in a debate with myself today. Maybe you can help me. This delicious recipe calls itself a taco. But is it a taco? It seems more like a fajita to me. Maybe it's all the onions...when we ate them last night, Hubby and I decided they were most definitely fajitas. But after reading several online articles this morning debating the differences between tacos, fajitas and burritos, I fear my meal is having an identity crisis!

Anyhow, I am dying to try this fantastically flavored dish on our grill this summer. Ah, summer...it seems so far away as I look out my window to a snow-covered yard. But alas! Even without the grill, this taste-of-summer fare was superb. Juicy thin slices of pork, seared sweet onions and jalapeno simmered with tomatoes in a lime-cilantro sauce...have I mentioned my obsession with cilantro?

Oh. Well, it's high time! The addition of fresh cilantro to a dish simply brings a bright, clean flavor and a spark that cannot be imitated. I tried dried cilantro...once. Ick. There is no comparison. I was so excited to learn that you can freeze fresh chopped cilantro! YAY! This is good news to a cilantro-loving girl who lives in a rural community and shops once a month. Fresh cilantro only keeps about a week in the fridge, so being able to freeze it for future use is a huge discovery for me. Coupled with lime, it infuses such a bold flavor into these juicy tacos...er, fajitas? Anyhow. They're bold. Who cares what you call 'em?

Lime-Cilantro Pork Tacos

(printable version)

adapted from My Recipes

serves 4 (2 tacos per serving)

1 lb. pork tenderloin, trimmed and cut into thin strips

1/4 tsp salt

1/8 tsp freshly ground black pepper

2 tsp olive oil

1 med. onion, thinly sliced

1 small jalapeno pepper, seeded and chopped

1/2 cup chicken broth

1 med. tomato, chopped

3 TB chopped fresh cilantro

2 1/2 TB lime juice

8 (6 in.) flour tortillas

Sour cream, if desired

Heat a large skillet over med-high heat. Sprinkle pork with salt and pepper. Add oil to pan. Add pork and saute about 4 min. or until browned. Remove pork from pan and set aside.

Add onion and jalapeno to pan; saute 5 min. or until tender. Add broth, reduce heat and simmer 1 min. Stir in tomato, simmer 2 min.

Return pork and any juices to pan. Stir in cilantro and lime juice, cook 1 min. or until pork is done.

Warm tortillas and serve with about 1/2 cup pork mixture per tortilla. Top with sour cream if desired.

Source: myrecipes.com

Crock-Pot Chicken Tortilla Soup

Yesterday was beautiful and sunny...but COLD. The perfect day to come home to a house filled with delightful aromas and a hot bowl of hearty soup.

This particular soup has become a staple at our house. It is filling and flavorful, chock full of beans, corn, tomatoes and chicken simmered in a mildly spicy red broth. It is also VERY easy and adaptable, depending on your personal taste. Take the basic recipe and alter it if you like more or less heat, add chilies if you prefer, leave out the beans, make it your own, but you certainly can't go wrong! It is a cinch to put in the crock pot in the morning and will welcome you with delicious aromas when you walk in the door. Who doesn't like that?

You can also experiment with toppings- we like to garnish ours with grated cheddar cheese, a dollop of sour cream and of course, tortilla strips, but avocado or fresh cilantro would be marvelous as well!

Crock-Pot Chicken Tortilla Soup
(printable version)

with my tweaks

serves about 6 main dish

1 lb chicken breast (if you have shredded chicken on hand, you can use it here, otherwise, follow directions below for deliciously moist chicken)

2 (15 oz) cans petite diced tomatoes

1 (15 oz) can low sodium black beans, drained (but not rinsed)

1 (10 oz) package frozen corn

1 (10 oz) can mild red enchilada sauce

1 medium onion, diced (about 1 cup)

3 cloves garlic, minced

1 cup water

2 (14.5 oz) cans low sodium chicken broth

1 tsp cumin

1 tsp chili pepper

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 bay leaf

Topping suggestions:

Sour cream

Grated cheddar cheese

Lightly crushed tortilla chips

Diced avocado

Fresh cilantro, chopped

Place all ingredients in crock-pot and stir to combine. Cover and cook on low 6 to 8 hours or on high 4 to 6 hours. If using whole uncooked chicken breasts, check after about 4 hours. If chicken breasts are cooked through, remove with slotted spoon and shred. Return shredded chicken to the crock-pot for the duration of the cooking time. Serve with toppings of choice.

Source: Food.com

Shepherd's Pie {Mini}

I love ramekins. They're just so darn cute! Anything you make in them gets an instant "cute makeover." My latest experiment involved my new 14 oz. ramekins- perfect for individual dinner serving sizes! I used my mom's yummy shepherd's pie recipe, with a few tweaks and served it in these adorable portion-size dishes.

It was perfect! And so fun to have your own dish to scoop delicious casserole from. I will definitely be trying more casseroles or other dishes (lasagna, anyone?) in my new larger ramekins.
Start with seasoned ground turkey, layer with corn and then top generously with mashed potatoes, a pinch of pepper and a sprinkling of grated cheese.

Mmmm....comfort food- in a perfect portion size!

Mommy's Shepherd's Pie
(printable version)

(with my tweaks)

serves 4

1 lb. ground turkey or hamburger, browned

1 recipe taco seasoning (find the recipe here)

3/4 cup water

1 can corn (or frozen corn)

mashed potatoes, prepared according to box directions for 4 servings (or substitute your own homemade potatoes- you'll need at least 2 cups)

freshly ground black pepper

1 cup shredded cheese

Combine turkey, seasoning and water, simmer at least 15 min.

Divide seasoned turkey into 4 large ramekins (or use 1 8x8 pan).

Divide corn evenly among ramekins; top each with 1/2 cup of mashed potatoes.

Sprinkle with pepper, top each with 1/4 cup of cheese.

Bake at 350 for 20-30 min. or until hot through.

Mexican Layered Dip

Happy New Year's Eve everyone! I hope this last day of 2011 finds you reflecting on all your blessings and God's faithfulness to bring us this far. Here's to the grace to face the joys and challenges of 2012 with courage!

This recipe has been a staple at many family parties over recent years and that is why it occurred to me to bring it out for a New Year's Day party we are going to tomorrow. If you have any parties to attend tomorrow (or yet tonight?), this is a VERY quick and VERY easy crowd-pleaser to throw together. And it tastes fantastic. The perfect munching snack with a bowl full of crisp tortilla chips.
This dip was originally introduced to our family by my Dad's mom, who we kids call Nani. She taught my sister Jessica how to make it, so from then on it has mainly been Jessica's responsibility to prepare it for parties, potlucks, etc...but even more importantly, to remember what order the layers go in! I hope I remembered right, but if not...oh well! There's really no wrong or right way to do it, except...one thing I know. The beans ALWAYS go on the bottom. :)

Start with a couple of cans of refried beans (enough to thickly cover the bottom of whatever size pan you're using- my measurements are what I used for an 8x8).

Next, mix a packet of taco seasoning with a container of sour cream.

Make sure it's well incorporated, then spread it over the beans.

Sprinkle with sliced olives.

Top with diced tomatoes.

Cover generously with cheese (your call on what variety of cheese).

Serve immediately or you can make it ahead if you're really organized. Serve with tortilla chips!

Nani's Mexican Layered Dip
(printable version)

serves....a crowd

2 cans refried beans

8 oz. container of sour cream, mixed with one packet of taco seasoning

large can sliced olives

1 lg or 2 sm. tomatoes, diced

shredded cheese

Layer all ingredients in order listed (or in whatever order you prefer...just be sure you put the beans on the bottom!! :) Serve with tortilla chips.

Tilapia, Get Your Groove On! (Fish Tacos)

Looking for a way to spice up your mild, white tilapia fillet? Read on!

I have never in my life eaten a fish taco. Why? I don't really know, except that most places one finds tacos, one would not be too sure about the quality of the fish. I usually only trust seafood places to have good fish. And fish that is not good is...well, not good. However, I have always been curious about fish tacos, so when trying to come up with something different to do with tilapia (I bought a big bag of frozen fillets at WinCo), the idea dropped in my mind to try making my own! This being said, I still have no clue what a normal or truly Mexican fish taco tastes like- but...I do like my own! :) I found a recipe on the site of a woman who lived in Colombia for a time, and makes many Colombian or Central/South American flavored dishes. I figured I could probably trust her! :)

The recipe is very simple, with only a few common spices and flavors, so it isn't overly bold or spicy. I sprinkled the thawed fillets with cumin, salt & pepper and chili powder, then drizzled them with lime juice and olive oil, while a little more oil was heating in a skillet. Then, while the fish browned lightly on both sides (about 4 min per side), I made avocado salsa.

The recipe called for diced avocados, chopped onion, lime juice, cilantro and olive oil, but I kind of made my own variation. I didn't have any cilantro, so I skipped that, and to make it more like salsa, I added a couple of diced Roma tomatoes to the mix. It turned out sort of like guacamole, except less mushy and a little zestier (lime juice instead of lemon?).

I was surprised how easy this meal was! Once the fish was done, I used a fork to break it up into flaky chunks, warmed up tortillas in the microwave (you can also do this in a hot, non-stick, ungreased skillet) and tore up some green leaf lettuce. We then piled the fish, salsa and lettuce into our tortillas and enjoyed them with some roasted potatoes and fresh mango chunks. It was a light, delicious dinner! Travis really enjoyed it, and he isn't really even a fish fan! :) The fish was sweet and mild, with just the faintest zing, and the salsa was delicious! It's a keeper!

Tilapia Fish Tacos
(printable version)

by My Colombian Recipes

serves about 4

1 lb. tilapia fish

1/2 tsp ground cumin

1/4 tsp chili powder

juice of 2 limes, divided

salt and pepper

tortillas

2 TB chopped fresh cilantro

2 TB diced onion

1 avocado, diced

1 TB olive oil

1-2 Roma tomatoes, diced (optional)

Shredded Lettuce

Place fish on plate and sprinkle with cumin, chili powder, salt and pepper. Drizzle with olive oil and juice of 1 lime.

Preheat skillet over medium-high heat. Add the fish and cook until golden on the outside (about 4 min. per side). Remove from skillet and transfer to a plate. Shred lightly.

Combine cilantro, onion, avocado and tomatoes (if desired) and set aside.

Heat tortillas.

To assemble tacos, place an equal amount of fish in each tortilla, along with a big spoonful of the avocado mixture and top with shredded lettuce.

Source: MyColombianRecipes.com

Comfort, Mexican Style (White Enchiladas)

I don't know about you, but I don't really like very many red sauces. I love spaghetti, but often I'm attracted to Alfredo or anything that has the word "creamy" in it at Olive Garden. And I would infinitely prefer browned butter with mizithra cheese to marinara at The Old Spaghetti Factory. I love tomatoes, I really do! But I just have a weakness for pasta with white sauce (unfortunately, I think they are usually more fattening...).

But it's not just Italian creamy foods that draw me! I love soups and chowders containing milk or cream as well. So it follows that when I make enchiladas, I go the creamy route. Now they may not be authentically Mexican, but they ARE yummy! I can't even remember where I got the recipe to start with, but I remember the white creaminess drew me. And I have tweaked it so much over the years, I'm not even sure what it looked like to begin with! But I think I have finally hit on a recipe that is not only easy, but delicious and infinitely modifiable!

Again I am standing in a kitchen that reminds me of Mother Hubbard's, so my challenge was to come up with one last dinner using what we've got left in the freezer/cupboards before we go shopping later tonight. About 10 o'clock last night it came to me in the form of my creamy, comforting enchiladas. Miracle of miracles, we have all the ingredients! So here's what I did!

This recipe starts with what many delicious recipes begin with: the lovely aroma of onions sauteing in a little bit of butter. Then add diced chicken (thigh or breast portions will do) and cook it until it is just done. While the chicken is cooking, add the spices! Really you can tweak this anyway you like to satisfy your particular taste buds, but mine require a bit each of taco seasoning, chili powder and cumin. A shake of pepper is also a good addition.

Meanwhile, mix together softened cream cheese, cream of chicken soup, mozzarella cheese (a Mexican blend also works very well!) and sour cream till fairly smooth. To get some of the cream cheese lumps out, it helps to stick the whole mixture in the microwave for 30-45 seconds. Mix cooked chicken/onion mixture with sauce. Drop chicken mixture down the middle of soft tortillas (I use the soft taco size- I think about 8 in.)...about 4-5 TB or whatever looks good to you! :) Roll up (leaving ends open) and place side by side in a greased pan. If you use the soft taco size tortillas, an 11x7 pan works well. If you use larger tortillas, a 9x9 or 9x13 would probably work better. Top with remaining sauce mixture, making sure to cover completely with a thin layer. This ensures that the enchiladas don't dry out in the oven. Sprinkle with remaining cheese. Bake! Yummy smells will begin to emanate from your oven in no time.

I like to serve this comfort dinner with rice and beans or a nice green salad. If you're like me, the first bite to your lips will make you smile. :)

Jenn's Creamy "White" Enchiladas
(printable version)

a KitchenJoy Original Recipe

1 can cream of chicken soup

3/4-1 cup sour cream

1 1/2 cups diced chicken

2 cups mozzarella cheese (or Mexican blend)- reserve 1/2 c. for top

approx. 4 oz. cream cheese

1 tsp chili powder

1 tsp cumin

1 tsp taco seasoning

1/4 cup diced onions

5-8 soft flour tortillas

Bake in a 350 oven for approx 30 min.

Makes about 6 enchiladas, which feeds about 3, depending on how hungry you are! :)

Sometimes I double this and freeze one batch. They freeze really well before baking, and it makes a nice easy dinner to just defrost the night before and stick in the oven! Be sure to add at least an extra half hour of cooking time for cold or frozen enchiladas.

Enjoy!