You all know that I love me some Cajun food! It is my all-time favorite cuisine, to cook and to eat. However, Mexican food is a close second, and it always pleases the family. That is, it use to. When I was planning dinner over the weekend, Greg and Savannah both made the comment that they would like something that did not involve flour tortillas. Hmm, do you think that maybe I have served a little too much Mexican food lately?
I can’t help it, though! With recipes like this around I just can’t resist. This recipe is from gimmesomeoven.com, and it is so simple and deeelicious! The homemade red enchilada sauce could not be easier. When you are ready to assemble, have everything diced and shredded and don’t overfill the tortillas. Serve with your favorite toppings, like sour cream, chopped green onions, guacamole, and black olives.
- 2 tbsp. vegetable oil
- 2 tbsp. all-purpose flour
- 4 tbsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. ground cumin
- ¼ tsp. oregano
- 2 c. chicken broth
- Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in chili powder, garlic powder, salt, cumin, and oregano. Gradually add broth, whisking constantly. Reduce heat and simmer 10 to 15 minutes until thickened.
- Use immediately or refrigerate in an air-tight container for up to 2 weeks.
- 2 tbsp. vegetable oil
- 1 small onion, diced
- 1½ lb. boneless skinless chicken breasts, diced and ½-inch pieces
- salt and pepper
- 1 (4-oz.) can diced green chiles
- 1 (15.5-oz.) can black beans, rinsed and drained well
- 8 large flour tortillas
- 3 c. Mexican blend shredded cheese
- 1 recipe Red Enchilada Sauce
- Chopped fresh cilantro, optional
- Preheat oven to 350° F.
- Spray a 9 x 13-inch baking dish and set aside.
- In a large skillet, over medium-high heat, add onions and saute until tender. Add cooked and diced chicken and mix together. Season with salt and pepper. Stir in green chiles, remove from heat and set aside.
- To assemble: Spread 2 tbsp. sauce over surface of tortilla. Add beans down the middle, then add a spoonful of the chicken mixture, then sprinkle with ⅓ c. cheese. Roll up and place in prepared baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining cheese.
- Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with chopped fresh cilantro, if desired.
This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something.
I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down.
To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up.
This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
