Salsa Verde Chicken and Poblano Enchiladas
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- 1 poblano pepper, diced
- 16 ounces salsa verde
- 1/2 cup sour cream, plus more for serving
- 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack or cotija cheese
- 6 6-inch corn tortillas, fried lightly in a skillet
- Salt and pepper, to taste
- Heat oven to 350 F.
- Heat oil in a skillet over medium heat. Cook garlic until fragrant, about 1 minute. Add diced poblano pepper, and saute until softened.
- Stir in the salsa. Cook until heated through, about 1 minute. Remove the skillet from the heat. Stir in the sour cream and cilantro. Taste for seasoning. Adjust with salt, pepper or more sour cream if the sauce is too spicy. Set aside 1 cup of the sauce. Stir the chicken and half of the cheese into the sauce in the skillet.
- Grease a 2-quart baking dish. Spread a little of the reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat. Tightly line up tortillas, seam side down, in the dish. Spread the rest of the reserved sauce over the tortillas, and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil. Bake until heated through, about 15 minutes. Remove the foil. Bake 10 minutes longer, until the cheese is melted. Top with sour cream and cilantro.
Cilantro-Lime Rice Bowls
- Cilantro-lime rice
- 1 tablespoon avocado oil
- 1 1/4 cup basmati or jasmine rice
- 1 teaspoon minced garlic
- 2 cups water
- 1 teaspoon lime zest
- 1 teaspoon salt
- 1/3 cup lime juice
- 1 1/4 cup chopped cilantro
- 1 cup black beans, cooked or canned; drained
- 1/2 cup corn, roasted, grilled or canned; drained
- 2 cups cooked chicken, shredded or cubed
- 1/2 cup diced tomatoes
- 1 avocado, cubed
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Lightly toast the rice in the oil over medium-high heat in a medium saucepan until it begins to brown. Add the garlic, water, lime zest and salt. Bring to a boil. Lower the heat, and cover. Let simmer for about 7 minutes, stirring occasionally to prevent sticking.
- Add the lime juice and continue to cook with the lid on for another 2 to 3 minutes. Remove from heat. Mix in the cilantro, and fluff the rice with a fork.
- Divide the rice, beans, corn, chicken, tomatoes, sour cream and avocado among four bowls. Garnish with cilantro.
Diner-Style Queso
- 2 tablespoons unsalted butter
- 1/4 cup diced yellow onion
- ¼ cup jalapenos, seeded and finely diced
- 4 1/2-ounce can chopped green chiles, undrained
- 2 teaspoons minced garlic
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1 pound white American cheese, shredded
- 2 tablespoons chopped cilantro, plus more for topping
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Tortilla chips
- Guacamole
- Pico de gallo
- Melt butter in a medium saucepan over medium-low heat. Add onion and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add green chiles and garlic. Cook, stirring occasionally, for 30 seconds.
- Whisk together milk, 1 cup water and cornstarch in a bowl until well combined. Add to chile mixture in the saucepan. Bring to a simmer over medium-low heat, stirring constantly. Continue cooking, stirring constantly, until mixture thickens, about 5 to 7 minutes. Add cheese. Reduce heat to low. Cook, stirring occasionally, until cheese is melted, about 2 minutes. Stir in cilantro, cumin, salt and cayenne pepper.
- Transfer queso to a serving bowl, small slow cooker or chafing dish set over a flame. Sprinkle with cilantro. Serve queso warm with tortilla chips, guacamole and pico de gallo.
Double Bean Burritos
- 1 can refried beans
- 1 cup black beans, rinsed and drained
- 1½ cups cooked Mexican rice
- 1 cup salsa
- 1 small can diced green chiles
- 1 cup frozen corn kernels, thawed
- 2 teaspoons cumin
- Dash of salt
- 1½ cups shredded Monterey Jack cheese, divided
- 12 10-inch flour tortillas
- Heat oven to 400 F.
- In a large bowl, stir together the refried beans, black beans, rice, salsa, chilies, corn, cumin, salt and 1 cup cheese. Add more seasoning to taste if desired.
- Place the tortillas on a plate, and cover with a damp paper towel. Microwave on high for 30 seconds.
- One at a time, lay the tortillas flat. Place 1/3 cup of filling just below the center. Fold in the sides of the tortilla so they nearly touch, then bring up the bottom of the tortilla. Pull the contents tight, rolling the burrito from the bottom up and keeping the sides tucked. Lay the burritos side by side in a 9-by-13-inch pan.
- Sprinkle remaining cheese over the top. Bake for about 20 minutes until heated through and the cheese is melted and golden brown.
Taco Casserole
- 1 tablespoon canola oil
- 1 1/2 pounds ground beef
- 1 medium-size red onion, diced, divided
- 1 package taco seasoning
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can diced fire-roasted tomatoes
- 9 8-inch corn tortillas
- 12 ounces extra-sharp cheddar cheese, shredded
- 1/2 cup pico de gallo
- Heat oven to 400°F.
- Heat oil in a large skillet over high. Add beef. Cook, stirring often until browned, about 6 minutes.
- Add half of the onion to the skillet. Cook, stirring often, until softened, about 5 minutes.
- Add taco seasoning and 1/2 cup water to the skillet. Stir to coat the meat. Add beans and tomatoes, and reduce heat to medium. Simmer, stirring often, until slightly reduced, about 3 minutes. Remove from heat.
- Heat tortillas in a dry skillet over high heat, 15 seconds per side. Transfer to a plate, and cover with a towel to keep warm.
- Place three tortillas in an 8-inch square baking dish. Top with 2 cups of the beef mixture. Sprinkle with 1/2 cup of the cheese. Repeat layers two more times.
- Bake until cheese is melted, about 8 minutes. Remove from oven. Top with pico de gallo and remaining onion.