A recent obsession of mine is the cooking blog - http://ourbestbites.com/ - I love the way they walk you through recipes, I love the yummy recipes they showcase and I love their tutorials. AND, I have really loved everything that I have tried so far. My favorites at the moment are the beignets (square, french donuts that are simply amazing!), stuffed pizza rolls and creamy chicken taquitos. In lieu of posting 10 more recipes I strongly encourage you to click on over and commence drooling. As a side note, if you have NEVER had beignets, you really MUST try these. They were surprisingly much easier than I anticipated and I had to take plates to a few people so I couldn't eat every last one by myself. Happy cooking!
Black Bean & Green Chili Enchiladas
Serves 10
Creamy Cumin & Garlic Enchilada Sauce
5 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream (I used whole milk because I had it on hand)
Reserved juice from 4 oz green chili can
1/2 cup sour cream
1/2 cup sharp cheddar cheese, grated
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Black Bean & Green Chili Filling
2 14oz cans black beans, drained and rinsed
1 4oz can green chilies, diced
1 yellow bell pepper, diced small
1 white onion, diced small
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
2 cups sharp cheddar ,grated (1/2 cup reserved for top)
Other Ingredients
10 fresh uncooked flour tortillas, prepared as directed
1 cup Jack cheese for top, grated
Cilantro, tomatoes and sour cream for toppings (optional)
Serve with rice, chips and salsa or a fresh avocado salad. Mmmmm!
Directions
Make the sauce
1. Melt butter in a medium saucepan over medium heat, stirring constantly being careful not to overcook butter.
2. Once butter is fully melted, add flour 1 tablespoon at a time, making sure flour is fully incorporated before adding more. Once all flour is added, cook for 2 minutes over medium heat stirring constantly.
3. Add chicken broth slowly, whisking as you add.
4. Add juice from can of green chilies.
5. Turn heat to medium-high and whisk constantly until mixture begins to thicken, about 2 to 3 minutes.
6. Add spices and stir well.
7. Turn off heat and add heavy cream, sour cream and cheese. Stir until creams and cheese are fully incorporated and melted. Taste and adjust seasonings if necessary, set aside.
Make the Filling
1. Heat 2 tablespoons olive oil over medium high heat in a medium to large saute pan. Add onions and bell peppers. Saute until onions and peppers are fragrant and fairly soft. Add black beans, green chillies and spices. Cook on medium low until beans begin to soften and mixture has cooked down a bit.
Cook the tortillas- according to package directions, do this last, right before assembling the enchiladas. You want these nice and fresh.
Assemble the Enchiladas
1. Preheat oven to 375 and spray 9 x 13 Pyrex or baking dish.
2. Be sure to have all of your components ready and in order. Tortilla, filling, cheddar cheese, plate to roll, prepared baking dish ready.
3. Cover bottom of prepared 9x13 with thin layer of enchilada sauce.
4. Begin to assemble enchiladas. Place about 1/3 cup filling in center of tortilla, sprinkle generously with grated cheddar. Place on plate and fold enchilada, top half over, sides in, bottom half over. Place seam side down into the baking dish with sauce.
5. Repeat process until all enchiladas are prepared. Your pan should fit 8 across and 2 along the sides. Pour remaining enchilada sauce over prepared enchiladas, spread with spoon if necessary making sure to fully and evenly cover.
6. Cover enchiladas with tin foil and bake for about 25 minutes or until heated through.
7. Remove from oven, discard tin foil and turn oven to broil on low.
8. Sprinkle with reserved cheese and broil on low for about 2-3 minutes, watching closely and rotating at least once. Cheese should be bubbly and slightly browned on top.
Serve immediately and drizzle with extra sauce in pan upon serving.
5 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream (I used whole milk because I had it on hand)
Reserved juice from 4 oz green chili can
1/2 cup sour cream
1/2 cup sharp cheddar cheese, grated
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Black Bean & Green Chili Filling
2 14oz cans black beans, drained and rinsed
1 4oz can green chilies, diced
1 yellow bell pepper, diced small
1 white onion, diced small
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
2 cups sharp cheddar ,grated (1/2 cup reserved for top)
Other Ingredients
10 fresh uncooked flour tortillas, prepared as directed
1 cup Jack cheese for top, grated
Cilantro, tomatoes and sour cream for toppings (optional)
Serve with rice, chips and salsa or a fresh avocado salad. Mmmmm!
Directions
Make the sauce
1. Melt butter in a medium saucepan over medium heat, stirring constantly being careful not to overcook butter.
2. Once butter is fully melted, add flour 1 tablespoon at a time, making sure flour is fully incorporated before adding more. Once all flour is added, cook for 2 minutes over medium heat stirring constantly.
3. Add chicken broth slowly, whisking as you add.
4. Add juice from can of green chilies.
5. Turn heat to medium-high and whisk constantly until mixture begins to thicken, about 2 to 3 minutes.
6. Add spices and stir well.
7. Turn off heat and add heavy cream, sour cream and cheese. Stir until creams and cheese are fully incorporated and melted. Taste and adjust seasonings if necessary, set aside.
Make the Filling
1. Heat 2 tablespoons olive oil over medium high heat in a medium to large saute pan. Add onions and bell peppers. Saute until onions and peppers are fragrant and fairly soft. Add black beans, green chillies and spices. Cook on medium low until beans begin to soften and mixture has cooked down a bit.
Cook the tortillas- according to package directions, do this last, right before assembling the enchiladas. You want these nice and fresh.
Assemble the Enchiladas
1. Preheat oven to 375 and spray 9 x 13 Pyrex or baking dish.
2. Be sure to have all of your components ready and in order. Tortilla, filling, cheddar cheese, plate to roll, prepared baking dish ready.
3. Cover bottom of prepared 9x13 with thin layer of enchilada sauce.
4. Begin to assemble enchiladas. Place about 1/3 cup filling in center of tortilla, sprinkle generously with grated cheddar. Place on plate and fold enchilada, top half over, sides in, bottom half over. Place seam side down into the baking dish with sauce.
5. Repeat process until all enchiladas are prepared. Your pan should fit 8 across and 2 along the sides. Pour remaining enchilada sauce over prepared enchiladas, spread with spoon if necessary making sure to fully and evenly cover.
6. Cover enchiladas with tin foil and bake for about 25 minutes or until heated through.
7. Remove from oven, discard tin foil and turn oven to broil on low.
8. Sprinkle with reserved cheese and broil on low for about 2-3 minutes, watching closely and rotating at least once. Cheese should be bubbly and slightly browned on top.
Serve immediately and drizzle with extra sauce in pan upon serving.
3 comments:
yummo. thanks for sharing
yum those look delicious! I wish I liked to cook.
yummmmmm. so glad you tried them. they hit the spot everytime!
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