Enchiladas with Mushrooms, Beans and Cheese

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 1 poblano pepper, seeded and chopped
4. 8 ounces cremini mushrooms, quartered or sliced if large
5. 1 teaspoon ground cumin
6. 1 15.5-ounce can low-sodium black beans, rinsed
7. 8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)
8. Kosher salt and black pepper
9. 1 14-ounce can red chili enchilada sauce (about 1 1/2 cups)
10. 8 corn tortillas, warmed
11. Fresh cilantro leaves, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and 1/4 teaspoon each salt and pepper.
2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about 1/3 cup per tortilla), and place seam-side down in the dish.
3. Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

  http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/enchiladas-mushrooms-beans-cheese

Triple-Cheese Chicken Enchiladas

• Makes: 10 servings
• Yield: servings
• Prep: 20 mins
• Cook: 10 mins
• Slow Cook: 4 hrs on low

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds ground chicken
• 1 cup chopped onion
• 2 Cubanelle peppers, seeded and chopped
• 3 cloves garlic, chopped
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cups shredded Monterey Jack
• 2 cups shredded cheddar
• 1 cup shredded Swiss cheese
• 13 corn tortillas

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken, onion, peppers and garlic. Cook 8 minutes, stirring occasionally.
2. Stir in tomato sauce, beans, chili powder, cumin and salt. Simmer 2 minutes. In a large bowl, combine cheeses.
3. Line a round 4-quart slow cooker bowl with a slow cooker liner. Coat liner with nonstick cooking spray.
4. Fit 2 1/2 tortillas into bottom of slow cooker; top with 1 1/2 cups of the chicken mixture and 3/4 cup of the cheese mixture. Repeat layering three times. For the final layer, fit 3 tortillas into slow cooker. Top with remaining chicken mixture and cheese.
5. Cook on LOW for 4 hours. Let cool at least 30 minutes before cutting into wedges.

Tip

• For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Information for Triple-Cheese Chicken Enchiladas

Servings Per Recipe: 10
PER SERVING: 468 cal., 26 g total fat (11 g sat. fat), 94 mg chol., 1002 mg sodium, 30 g carb. (7 g fiber), 30 g pro.

Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

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