Chicken Enchiladas

 

These Chicken Enchiladas are loaded with tender shredded chicken, melty cheese, and a rich, zesty enchilada sauce — all baked to bubbly perfection. It’s a comforting Mexican-inspired classic that’s easy enough for weeknights but flavorful enough to impress guests.

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Ingredients (Serves 6)

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• 2 cups shredded Mexican blend cheese, divided

• 1 (10 oz) can enchilada sauce (red or green, your choice)

• ½ cup sour cream (or plain Greek yogurt)

• 1 (4 oz) can diced green chiles

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• 8 flour or corn tortillas (6–8 inch size)

• 2 tablespoons olive oil or vegetable oil

• Fresh cilantro, chopped (for garnish)

• Sliced green onions (optional garnish)

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Instructions

1. Preheat the oven:
   Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. Prepare the filling:
   In a large bowl, combine shredded chicken, 1 cup cheese, green chiles, sour cream, chili powder, cumin, and garlic powder. Stir until well mixed.

3. Warm the tortillas:
   Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them soft and pliable.

4. Assemble the enchiladas:

   • Spread ¼ cup of enchilada sauce over the bottom of your baking dish.

   • Spoon about ¼ cup of chicken mixture onto each tortilla, roll it up tightly, and place seam side down in the dish.

   • Repeat until all tortillas are filled.

5. Add sauce and cheese:
   Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese on top.

6. Bake:
   Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is melted and bubbly.

7. Serve:
   Garnish with fresh cilantro and green onions. Serve warm with Spanish rice, refried beans, or a simple salad.

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💡 Tips & Variations

• Shortcut: Use rotisserie chicken to save time — it adds great flavor too.

• Extra creamy: Add a splash of cream cheese to the filling for an ultra-rich texture.

• Spice it up: Mix in some jalapeños or hot sauce for a kick.

• Freezer-friendly: Assemble but don’t bake. Cover tightly and freeze for up to 3 months; thaw overnight and bake as directed.

• Sauce swap: Try green enchilada sauce or homemade salsa verde for a tangier version.

Chorizo-Stuffed Bell Peppers

 Ingredients:

For the Stuffed Bell Peppers:

• 4 large bell peppers (any color), tops removed and seeds removed
• 1/2 pound (225g) chorizo sausage, casing removed
• 1 cup cooked rice (white or brown)
• 1 cup canned black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup diced onion
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper, to taste
• Chopped fresh cilantro or parsley, for garnish (optional)

For the Tomato Sauce:

• 1 cup tomato sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Bell Peppers:

• Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. Cook the Chorizo:

• In a large skillet over medium heat, cook the chorizo sausage, breaking it into crumbles as it cooks, until it's browned and cooked through. This usually takes about 5-7 minutes.
• Remove any excess fat, if needed.

4. Prepare the Filling:

• In the same skillet with the cooked chorizo, add diced onion and cook for 2-3 minutes until it becomes translucent.
• Stir in the diced tomatoes, cooked rice, black beans, corn, chili powder, cumin, salt, and black pepper. Cook for another 2-3 minutes until the mixture is heated through and well combined.
• Remove the skillet from heat and stir in half of the shredded cheese.

5. Stuff the Bell Peppers:

• Carefully stuff each bell pepper with the chorizo and rice mixture until they are filled to the top. You may need to press down gently to fit all the filling.

6. Make the Tomato Sauce:

• In a small bowl, mix the tomato sauce with garlic powder, dried oregano, salt, and black pepper.

7. Bake:

• Place the stuffed bell peppers in a baking dish.
• Pour the tomato sauce over the top of each stuffed pepper.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the bell peppers are tender.

8. Add Cheese and Finish:

• Remove the foil and sprinkle the remaining shredded cheese over the top of each stuffed pepper.
• Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

9. Garnish and Serve:

• Remove the chorizo-stuffed bell peppers from the oven.
• Garnish with chopped fresh cilantro or parsley if desired.
• Serve the stuffed bell peppers hot as a delicious and satisfying main dish.

Enjoy your flavorful chorizo-stuffed bell peppers, a hearty and comforting meal!

Tex-Mex Pork Chops and Rice Skillet

 

Ingredients:

• 4 bone-in pork chops
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (4 ounces) diced green chilies
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Chopped fresh cilantro, for garnish (optional)
• Lime wedges, for garnish (optional)
• Sour cream, for serving (optional)

Instructions:

1. Season and Brown the Pork Chops:

• Season both sides of the pork chops with chili powder, cumin, paprika, garlic powder, salt, and pepper.
• Heat 1 tablespoon of vegetable oil in a large, oven-safe skillet over medium-high heat. Add the pork chops and sear them for about 2-3 minutes per side until they develop a golden-brown crust.
• Remove the pork chops from the skillet and set them aside.

2. Prepare the Rice Mixture:

• In the same skillet, add the remaining 1 tablespoon of vegetable oil.
• Add the rice and sauté for about 2-3 minutes until it becomes lightly toasted.

3. Combine Ingredients:

• Pour in the chicken broth, diced tomatoes (with their juice), diced green chilies, frozen corn, and black beans. Stir to combine everything well.

4. Add the Pork Chops Back:

• Nestle the seared pork chops back into the skillet, on top of the rice mixture.

5. Bake:

• Cover the skillet with a lid or aluminum foil and transfer it to a preheated oven at 350°F (175°C).
• Bake for 25-30 minutes or until the rice is tender, and the pork chops have reached an internal temperature of 145°F (63°C).

6. Melt the Cheese:

• Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the pork chops and rice.
• Return the skillet to the oven, uncovered, and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

7. Serve:

• Garnish with chopped fresh cilantro and lime wedges if desired.
• Serve the Tex-Mex pork chops and rice skillet hot, with optional sides like sour cream or additional salsa.

Enjoy your Tex-Mex-inspired pork chops and rice skillet, a delicious one-pan meal packed with flavor!