Chicken Enchiladas with Homemade Enchilada Sauce

I have been craving Mexican food recently.  We had southwestern blackened chicken spinach wraps the other night and I decided to make enchiladas last night.  You can't go wrong with warm, cheesy enchiladas!  My family loves this recipe.  The sauce is easy to make and so savory.  I usually make a double batch and freeze half of it for another time.  Delicious!


Ingredients:

• 12 (8 inch) corn tortillas 
• 2 1/2 c shredded cooked chicken
• 2 c shredded cheese (I used what I had in my fridge - cheddar and mozzarella)
• Sour cream
• Fresh cilantro, chopped  

Enchilada Sauce

• 1 (14.5 oz) can tomatoes
• 1 red chili pepper, seeded and chopped 
• 2 tbsp butter 
• 1/2 c onion, minced 
• 2 cloves garlic, minced 
• 3 tbsp all-purpose flour 
• 1/2 tsp cumin 
• 1 tsp unsweetened cocoa 
• 2 tsp white sugar 
• 1/2 tsp oregano
• 1 c chicken broth 
• 1 tbsp chili powder, or to taste
• 1/2 tsp salt, or to taste
• Pepper, to taste 
• 1 tbsp chili pepper, or to taste

Directions:


Preheat oven to 350 degrees.

Make the enchilada sauce.  Puree the tomato and chili pepper together, set aside.  In a large skillet over medium heat, melt the butter.  Once the foam subsides, add the onion and cook until soft.  Add the garlic and cook for 1 minute longer.  Whisk in the flour, cooking for 1 minute.  Gradually whisk in the tomato puree.  Whisk in the cumin, cocoa, sugar and oregano.  Gradually stir in the broth.  Stir in the chili powder 1 tsp at a time, to taste (I use 1 tbsp).  Season with salt and pepper, to taste.  Turn down the heat and simmer until the sauce reaches desired thickness (5 minutes for me).

Assemble the enchiladas.  Stack the corn tortillas on a microwave-safe plate and cover with a wet paper towel.  Cook on high for 1 minute.  In a large bowl, combine the shredded chicken with 1/4 of the enchilada sauce and 1/4 c of the shredded cheese.  Spoon the chicken mixture in the center of a tortilla.  Roll the tortilla and place it seam-side down in a 9 x 13-inch glass baking dish.  Repeat with the remaining tortillas.

Spoon the remaining enchilada sauce over all and sprinkle the remaining cheese over all.

Bake uncovered for 15 to 20 minutes.  Remove from oven and allow to sit for 5 minutes.

Spoon sour cream on top and garnish with cilantro.

Enjoy!

Southwestern Blackened Chicken Spinach Wraps

I knew that my entire week was going to be really crazy, so I planned for quick meals each night.  This is one of my go-to recipes for a busy week night.  It can be made in 15 minutes, is tasty and the entire family will love it.  This would also be a nice addition to your Super Bowl Sunday parties.

Ingredients:
Serves 4
Calories per serving:  400

• 1 lb boneless, skinless chicken breast halves, cut into 1/2-inch thick strips
• 1 large egg, lightly beaten 
• 1/2 c bread crumb
• 2 tbsp Cajun seasoning, or to taste, divided  
• 3 tbsp vegetable oil 
• 1 tomato, chopped 
• 1 ripe avocado, chopped
• 1/2 c corn
• 1 c Mexican blend shredded cheese 
• 2 c Iceberg lettuce, chopped 
• Optional:  Sour cream 
• Optional:  Hot sauce, to taste
• 4 spinach wraps 

Directions:

In a large, shallow bowl, combine the bread crumb and 1 1/2 tbsp of the Cajun seasoning.  Dip the chicken in the egg and then coat in the bread crumb mixture.

Heat oil in a large skillet over medium-high heat.  Add the chicken and cook on both sides until cooked through and blackened, about 3 to 5 minutes per side.  Remove the chicken and drain on paper towels.  Sprinkle the remaining Cajun seasoning over the chicken, or to taste.  

Stack the spinach tortillas between two damp paper towels and place on microwave-safe plate.  Microwave on high for 45 seconds.  

Arrange the wrap.  Place the blackened chicken, tomato, avocado, corn, cheese, lettuce and sour cream on top of a spinach wrap.  Drizzle hot sauce over all, to taste.  

Roll and enjoy!   

Crab-Stuffed Cucumber Cups

This is another perfect appetizer for the super bowl.  Before I go on about the recipe, I have a question:  Who here is addicted to Pinterest?!  *Raises hand with a big, nerdy grin on her face*  Me!  Me!  I find myself constantly inspired and intrigued while browsing through the limitless, stunning photos.  It seriously is an addiction.  On my "Food To Make" board, I have some really tasty-looking pins, one of which I have been dying to try by Domestic Fits.  I stuck to the recipe for the most part but I added some freshly-squeezed lemon juice and decided I didn't want a spicy version, so I used Dijon instead of brown mustard left out the hot pepper sauce.  These turned out wonderful!  I had guests over for dinner last night and served these appetizers.  They were a hit with my company (especially since they were on the Atkins' diet).  Even my husband who can't stand cucumbers tried one and liked it.

P.S.  If you don't already follow me on Pinterest, click HERE to follow me and I promise to follow you back.

Super Bowl 2012 Appetizers & Snacks

Less than 10 days until the Super Bowl!  If you haven't already planned out your menu, here are some ideas.  The last two recipes were just recently posted to Cooking Creation but I could not leave them out because of how amazingly delicious they are!  For more ideas, check out my super bowl appetizer recipes from last year.  For even more ideas, check out my "Appetizers" and "Dude Food" categories to the right of the screen.

Southwestern Bruschetta

Crispy Chicken Wings

Pizza and Spinach Wraps

Jenkins Family Stromboli

Homemade Stuffed Crust Pizza

Baked French Fries

BBQ Baby Back Ribs

Coffee-Infused Salsa

Three-Cheese Stuffed Mushrooms

Smokey Asian-Style Beef Jerky

Creamy Artichoke Spinach & Crab Dip

Blooming Bacon Cheddar Ranch Bread

Creamy Artichoke Spinach & Crab Dip

Super Bowl Sunday is quickly approaching.  Do you have any special appetizers or meals planned?  This artichoke spinach & crab dip is so creamy and delicious and would be a perfect compliment to your Super Bowl festivities.  There is just the right amount of crab so it doesn't overpower the other ingredients.  The tomato on top gives a little extra burst of sweetness to each bite.  You can make a lighter version of it by substituting the mayonnaise with nonfat plain yogurt.  For a vegetarian version, simply omit the crab.

Blooming Bacon Cheddar Ranch Bread

Yesterday began with a hearty brunch of eggs, bacon, home fries and toast.  It was a cold Saturday with 4 inches of snow on the ground and I wasn't about to go anywhere.  Then something happened -- the baking bug bit.  It started with delectable red velvet cupcakes with cream cheese frosting and, after the amount of calories I consumed, it should have stopped there.  Well, there happened to be a beautiful round loaf of sourdough bread lying on the counter and I knew what had to happen.  This is what happens when we get snowed in!  You see, a couple of weeks ago, I stumbled across a post on Pinterest by Plain Chicken.  I tried the recipe a couple weeks ago and it was amazing but it wasn't quite what I wanted.  I tweaked a few things and all I can say is, wow!  This is absolutely sinfully delicious!  It's obviously not the healthiest of snacks, but everything in moderation.  Next time, I'm going to play with ham and cheese and possibly broccoli.  The best thing about this recipe is that it's very forgiving and you can use whatever ingredients you'd like.  Sprinkling Parmesan cheese and dusting with pepper would be a wonderful addition to this, too.  Blooming bacon cheddar ranch bread will definitely be on the menu for Super Bowl Sunday.  As for now, I'm off to do a few extra crunches to make up for my bad behavior this weekend!

Red Velvet Cupcakes with Cream Cheese Frosting

There is something elegant about red velvet cake and it really is a perfect Valentine's Day dessert to impress your significant other with.  This cake is so moist and when paired with the rich cream cheese frosting, it is absolutely divine!  Red velvet cake is not a chocolate cake but it does include some cocoa.  If you prefer a more chocolately taste, add another tablespoon of cocoa powder to the batter.  Delicious!

Grilled Asian-Style Flank Steak Salad

Happy Friday!  The weatherperson indicated up to 3 inches of snow overnight and into tomorrow morning and I am so thrilled!  The last time it snowed around here was in October and it wasn't even significant enough to go out and play in.  I love building snowmen and sledding down steep hills followed by warming up to a hot cup of cocoa beside my daughter -- it's my favorite thing about winter.  My least favorite thing about winter is the fact that it is nearly impossible for me to get outdoors and be active.  Since biking with my husband along the trail is quite a ways away, we have been trying to eat more healthfully.  In order to do this, I decided to incorporate a fish meal at least once a week and salad meal at least once a week.  So far, the plan has been going strong since New Years and will hopefully continue throughout the rest of the year.

As for the salad?  My family loves it!  The steak is super juicy and the marinade gives it such a wonderful flavor.

Salmon Tacos with Creamy Sriracha Sauce

My family loves seafood and I always plan to cook it at least once a week for dinner.  This week, salmon was on sale and I happened to have a $2.00 off your next order coupon (I'm a couponoholic in case you weren't aware), so I picked some up for dinner this week at only $2.99/lb!  I was craving Mexican but I decided to also give it a little Asian spin.  These tacos are crunchy, cheesy, tangy, spicy and a little sweet.  Yum!

Roasted Pork Tenderloin with Dijon-Dill Cream Sauce

A pork tenderloin recipe again?!  I know, I know!  I promise will try my hardest not to post another pork recipe for at least a while.  Originally, I hadn't planned on blogging about tonight's dinner but my sauce turned out so well that I really had no choice.  This tangy cream sauce is a delicious addition to roasted pork.  It would also go very well with chicken or fish.  My family absolutely loved this and my husband saw to it that none of the sauce went to waste.  I have about 1/3 c of it leftover... maybe we can use it on our steak salads that I plan to make for Thursday night's dinner.

Tomato Bruschetta with Chipotle-Aioli Sauce

We had cod with chipotle-aioli sauce one night this week for dinner and I wanted to use up the remaining sauce before it went bad.  I decided to use it to make bruschetta (being the bruschettoholic that I am) and it turned out fabulous.  The sauce is creamy, slightly tangy, garlicy and has a little kick and smokiness from the chipotle peppers.  Pair that with sweet tomato, mozzarella cheese and crunchy bread and that spells heaven!  Aioli sauce is an emulsion, which means it contains two or more ingredients that are normally un-blendable.  For the sauce to come together properly, it is important to very slowly incorporate the olive oil a few drops at a time.  If you don't like the taste of extra-virgin olive oil, you can substitute with equal parts EVOO and vegetable oil or you can substitute completely with vegetable oil.

Busy Night Taco Salad

Yesterday was one of those crazy days, so I decided to nix the pork meal that I had planned and make a speedy-but-delicious salad instead.  Can you ever go wrong with a taco salad?  I think not!

Steamed Clams & Pasta in White Wine Garlic Sauce

My husband and I came across a great deal on some clams yesterday and we picked some up.  This is a delicious and quick weeknight meal for clam lovers.

Twice-Baked Potatoes

We had cod with chipotle aioli sauce (recipe to come) for dinner tonight and I decided that twice-baked potatoes would make a perfect side.  Twice-baked potatoes are comforting, delicious and very forgiving.  If you prefer them creamier, add more milk.  If you prefer them cheesier, add more cheese.  Try adding sauteed onions or bacon.  Steamed vegetables make a wonderful addition, too.  They are basically a boatload of goodness that you can easily adjust to your taste.  My family loves these and I serve them pretty regularly as a side dish.

Gemelli with Chicken & Vegetables in Tomato-Basil Cream Sauce

We were supposed to get snow today but only got the bitter-cold, chill-you-to-the-bone wind.  Days likes these make me wish it as spring again.  This warm pasta dish was comforting and warming and perfect for such a chilly winter night.  

Black-Eyed Pea, Sausage and Kale Dip & Top 2011 Recipes

Happy New Year!   

One year down and may we have many more to come!

How do you celebrate the New Year?  We enjoy pork and sauerkraut for dinner every year.  This year, I decided to also serve a New Year's dip with ingredients considered to be "lucky".  Black-eyed peas symbolize coins and kale symbolizes folded money, which means wealth for the New Year; pork symbolizes progress because pigs root forward; and tomatoes symbolize health.  My family loved this dip!  It was a lot of fun explaining to my daughter what each ingredient symbolized.  She wanted to find and eat as much of the kale as she could so she could save up for a pink car.  That led to a good laugh!

I wish you all a healthy and happy 2012 filled with joy, laughter and love.

Cajun Shrimp & Sausage Gumbo

My husband bought 3 pounds of raw shrimp that I have been trying to use it up this week, making sure none goes to waste.  On Monday, I made shrimp Alfredo.  On Wednesday, I made pad Thai shrimp (recipe to come).  On Thursday, I made Cajun shrimp and sausage gumbo.  Needless to say, I am completely burnt out on shrimp at this point!

Gumbo is a savory soup that is ladled over cooked white rice.  I make mine very mildly spicy and serve the hot sauce and cayenne on the side, so each person can adjust the heat level to their liking.  This is an absolutely delicious meal that my family loves and I hope you will try it.  The roux (equal parts fat and flour) may take a while to get to the chocolate brown color (about 40 minutes of constant stirring on low heat) but it brings such a richness and depth of flavor that makes it all worth the wait.  Shh!  If you don't have 40 minutes, you can carefully and vigilantly cook the roux over medium heat, stirring constantly.  It takes about 1/5 of the time to bring to the appropriate color but it can burn quickly, so be careful!

Caesar Salad with Homemade Dressing & Crispy Chicken

 

"And mom and dad can hardly wait for school to start again."  As a child, I always thought that phrase from the popular Christmas song was rude and couldn't understand it.  What was so wrong with being out of school for winter break?  Now that I am a parent of a child in school, I completely understand.  Don't get me wrong -- I absolutely adore having my daughter home with me all day.  However, I definitely do not adore how messy the house gets when she's home all day!  Also, I find myself with less time for housework, errands, cooking, etc., especially when I'm constantly being begged to play with her and the millions of Christmas gifts she received.  Days like these call for quick meals.

This salad is made in under 30 minutes and is super tasty.  Oh, and the dressing is pretty addicting if I do say so myself!

Shrimp Alfredo

I hope you all enjoyed the holidays with your loved ones.  This year turned out to be one of my all-time favorite Christmases for so many reasons... even with the crazy schedule I was faced with!  Thankfully, it is finally time to kick back, relax and enjoy what's left of 2011.

One of my favorite Christmas gifts I received was a light box that folds up when not in use that includes many different detachable background colors.  We all know that natural sunlight is the way to go with photography, which puts people like me in a pickle when dinner is ready when it happens to be dark outside this time of year.  Several months ago, I had made a light box out of a cardboard box, white construction paper, white bed sheets and tape.  It really was a hilariously-awful sight, took up too much space (3 ft. x 3 ft.) and was slowly collapsing and falling apart (photos of the old and new light boxes are at the end of this post).  I am so grateful for this wonderful, thoughtful gift!  This shrimp alfredo is my first meal that I took pictures of using my new light box.

Roasted Pork Tenderloin with Bourbon-BBQ Sauce

There are only four more days until Christmas.  Are you prepared yet?

This entire week has been pretty stressful for me.  My week started off with a nightmare.  While in the middle of checking out Christmas gifts at the store, I received a call from my daughter's school nurse.  If you remember back to this post from last year, we're pretty sure that was what happened again while she was in class.  Thankfully, she is completely fine and back to her old self.  We then had a Christmas party at a ski lodge overnight, my daughter had her Christmas play at school and she also had her Christmas class party that I helped out with.  The rest of my week consists of making a gingerbread house with my daughter, baking cookies for Santa, participating in a food drive, attending our church's Christmas Eve service, baking a dessert for a Christmas dinner at my mother's house and making some kind of side dish (not sure what to make yet) to a Christmas Eve party.  Whew!  I get tired just thinking about it!  Don't get me wrong -- I absolutely love the holidays but, secretly, I really enjoy when it's all over and I can just relax!

Onto the recipe.  Don't let the short list of ingredients fool you - this sauce packs in a ton of flavor!