CHICKEN ENCHILADAS W/BLACK BEANS

Chicken and Black Bean Enchiladas (11)

We love enchiladas.  You can use raw chicken (which you will cook before filling the shells), or leftover chicken or turkey.  Simple, simple, simple.

INGREDIENTS

2 large chicken breasts, cut into chunks or slices

3 mini sweet peppers, sliced

3-5 cloves garlic, minced

1 medium sized onion, sliced

½ can green chilis (remainder goes into Enchilada sauce)

½ – ¾ can black beans, drained and rinsed (or your choice)

Juice of 1 lime

Olive oil to drizzle in pan

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, dash cinnamon, Coriander

Mexican cheese blend

 

SAUCE INGREDIENTS:

Drippings from cooking chicken and veggies

15 oz diced tomatoes with juice

½ can green chilis

2 TBSP flour

½ can chicken broth

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, Garlic powder, Coriander

1 handful grated Mexican cheese blend

 

PREPARATION 

In large heavy skillet, drizzle olive oil in the bottom.  Add chicken, sweet peppers, garlic, and onion.  Sauté until chicken is tender.  At any time while cooking, add the lime juice and seasonings.  Add beans and chilis until heated through.  With slotted spoon, remove meat and veggies to a bowl.

To drippings, add tomatoes, ½ can green chilis, flour, chicken broth, and seasonings.  Simmer for 10 minutes.  Add a handful of Mexican grated cheese and simmer another 5 minutes.

While Enchilada sauce is cooking, begin rolling the tortillas with filling and place in a 13” x 9” baking dish.  Pour hot sauce over the top, sprinkle on more grated cheese.  Bake at 350° F for 20-30 min.

Chicken and Black Bean Enchiladas (5)

Chicken and Black Bean Enchiladas (7)

We normally make our own tortilla shells.

Chicken and Black Bean Enchiladas (12)Pico de Gallo is made in a small electric chopper and consists of fresh tomatoes, garlic, onion, mini sweet pepper, and jalapeno.

Chicken and Black Bean Enchiladas (10)

I use a can of refried beans with chilis, and add a bit of jalapenos, a touch of garlic, and heat through.  I top with grated cheese just before serving and let it melt without stirring.

Chicken and Black Bean Enchiladas (6)

We never, ever buy store bought guacamole.  It’s so easy to make and SO much better.  Simply use a potato masher (or small chopper) and blend fresh avocado, garlic, a smidge of onion, a smidge of fresh tomato, and jalapenos to taste.  Add some lime juice, salt and pepper.  Serve.

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By Tika for CHEW WANNA EAT? © 2017 

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas (2)

Chicken and Black Bean Enchiladas (3)

Chicken and Black Bean Enchiladas (4)

Chicken and Black Bean Enchiladas (8)

Chicken and Black Bean Enchiladas (9)

Chicken and Black Bean Enchiladas (11)

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CHIPOTLE LIME STEAK TACOS

 

chipotle-lime-steak-taco-2

     I wanted to go to a Mexican Street festival.  In DuBois, PA?  Yeah, right.  I didn’t even know what I wanted to eat.  Something Mexican was all I knew.  So, I went out to the garage and poked around in the freezer.  I found a .80 lb package of thick chuck steaks.  (I would rather have used sirloin, but I couldn’t find any.  If you’d ever seen my freezer, it’s the kind where you open the door and jump back for your own safety.  It’s crammed!)  OK, so I found this small package of beef.  I brought it inside and then went digging around in the refrigerator.  I had some reconstituted lime juice (no fresh, ugh), lettuce, onions, jalapenos, tomatoes, and I was on a roll.  Chili Lime Steak Tacos were born.

     I’ve been meaning to buy a good taco press, but since I wouldn’t use it all that often, I haven’t done it.  No hay problema!  I figured out my own method to roll the taco shells, and it worked perfectly!!  You want to cook the Corn Tortillas first.  The steak can be cooked in the same pan.

INGREDIENTS:

1 lb Sirloin steak

2 TBSP canola oil + more for grilling

1 fresh lime (Better than reconstituted)

1 large clove garlic, minced

½ tsp Cumin

½ tsp Smoked Paprika

½ tsp Coriander

¼ tsp Chipotle chili pepper

Salt and Pepper

Optional: Bell Pepper, 2 Dashes Crushed Red Pepper and 1 tsp brown sugar

 

STEAK PREPARATION:

Place the steaks in a small baking dish.  Drizzle the canola oil over the steaks, and then use a Cuisinart tenderizer to poke holes.  (See it in the pictures).  Any mallet will do if you don’t have a tenderizer.  Sprinkle the seasonings, 2 TBSP lime juice, and garlic on top of meat.  Cover and let marinate for a few hours.

Preheat the skillet over medium heat, and drizzle a bit of oil in the bottom.  Cook the steaks about 4 minutes, flip, and cook the other side.  Cut an end off and taste it to make sure you have enough heat.  If not, add some extra Chipotle Chili Pepper now and continue cooking for a minute or so.

Slice and plate.  You may want to add another squirt of lime juice when serving.

 

CORN TORTILLAS INGREDIENTS:

2 cups Masa Corn Flour (I used Instant)

1 ½ cups water

 

TORTILLA PREPARATION:

In a medium bowl, combine corn flour and water.  Stir for 2 minutes until you form a soft dough.  If it feels dry, add another tsp water.

Divide dough into equal portions (I made about 8 tortillas).  Roll into balls.  Take two sheets of Parchment paper and give the center of each a quick spray with cooking spray.  Put dough in center, put the second piece of paper on top and flatten with palm of hand.  Use a rolling pin to roll.

Now, here’s the magic part.  Picking up such thin pieces of dough would be impossible.  Peel the top sheet of paper off.  Without pressing, lay it back on the dough.  Flip it over and peel the other sheet of paper off.  Leave that piece of parchment off.  Take the dough along with the parchment paper to the stove and just dump it in the preheated frying pan.  Worked like a charm every time!

Fry in hot pan for a minute or two on each side.  You’ll see it beginning to brown when ready.  Don’t overcook or you won’t be able to bend them in half for filling.

AT THE TABLE:

Salsa

Guacamole

Sour Cream

Shredded lettuce

Chopped onions

Jalapenos

Shredded cheese

Sliced Limes

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SHRIMP NACHOS

Shrimp Nacho Platter (3)

CHEW WANNA EAT? Delicious shrimp nachos?  Ohhhhhhhh, I’ll bet you do!  They are out of this worth addictive.  And nothing is more simple to make.  Ideal for hot summer evenings, get-togethers with friends or family, and they’re even fast enough to make for a snack.

INGREDIENTS:    2 – 3 Servings

12 – 16 oz raw Shrimp, peeled and deveined

 

1 TBSP garlic, minced

½ tsp chipotle chili powder

1 TBSP fresh lime juice

¼ tsp cumin

½ can black beans, drained

1 cup corn

 

PREPARATION:

Drizzle a little olive oil in hot 10” skillet.  Over low/medium heat, sauté Shrimp, onion, garlic.  Sprinkle chipotle chili powder, lime juice, and cumin while stirring. When shrimp is pink, add beans and corn.  Stir and heat through.

THAT’S IT!  REALLY!

Serve over chips of your choice.

Offer grated cheese (I serve Monterey Jack and Colby), diced tomato, sliced black olives, sliced scallions, shredded lettuce, sliced jalapenos, avocado, sour cream, and salsa.

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By Tika for CHEW WANNA EAT? © 2016

Shrimp Nacho PlatterShrimp Nacho Platter (3)Shrimp Nacho Platter (2)

 

 

 

SPANISH RICE WITH MEAT AND BEANS

Spanish rice with meat and beans

     We had a Mexican Fiesta, the other night.  Sometimes I just want it, you know??  I love how this dish turned out.  It was a perfect blend of rice, a little meat and beans, and seasonings.  Give it a try!  It’s quite simple.

INGREDIENTS:

½ lb ground meat (beef, sausage or pork)

1 T olive oil

¼ cup chopped onion

1 clove minced garlic

3 sweet mini peppers, chopped

1 cup uncooked rice

¼ cup chopped red bell pepper

1 large tomato, diced

1 can chicken broth

2 TBSP tomato paste (Freeze remainder)

1 tsp cumin

1/2 tsp chili powder

½ tsp coriander

¼ tsp cayenne pepper

½ can beans, black or kidney

Grated Mexican cheese

PREPARATION:

In a large heavy skillet, add oil.  Brown ground meat along with peppers, garlic, and onion.  You shouldn’t have much grease, if any.  Add rice and diced tomato.  Sauté for a few minutes.  Add chicken broth, cover, and simmer 20 minutes.  Add drained beans and seasonings, and cook until no more liquid remains.  Top with Mexican grated cheese.

 

NOTE:  Since I don’t like tomato plants in my belly, I quarter the tomato, hold each quarter over the sink and push the seeds out with my thumbs.

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Spanish Rice with Meat and Beans

 

Spanish rice with meat and beans (3)

Spanish rice with meat and beans

SHRIMP AND CHICKEN BURRITOS, BY TIKA

SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA

     These hearty burritos are made with homemade tortillas and filled with shrimp, leftover chicken, cheese, black beans, rice, and tomatoes.  I top them with a homemade cheese sauce.  They are stick to your ribs good! 

     Best of all?  They’re made with leftover chicken from when I made the chicken soup.  This is part of the reason I begin my soup with over five pounds of chicken. It’s all about Westover’s Leftovers, don’t you know. 

     These tortillas are flexible enough to roll, even when packed full of goodness.  Serve them filled with your best breakfast fare, fill and roll with lunch meats and cheeses (kids love this), fill, roll, and slice for great party appetizers, use them as a pizza crust, fill them for burritos for dinner.  The sky is the limit.

INGREDIENTS:

1 large cooked chicken breast (about 1 ½ cups)

1 cup raw shrimp, peeled and deveined

1 ½ cups cooked rice

One 14.5 oz can petite cut tomatoes with chilies

1 chicken bouillon

½  can black beans, drained and rinsed (put remainder in freezer)

¼ cup green pepper, chopped

¼ cup onion, chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp salt

1 tsp smoked paprika

1 tsp sugar

1 tsp onion powder

1 tsp garlic powder

¼ tsp cayenne red pepper

1 tsp cumin

1 cup shredded Mexican cheese blend

PREPARATION:

In saucepan, drizzle a bit of olive oil and sauté green pepper and onion for two minutes.  Add garlic and raw shrimp.  Cook for three – four minutes or until shrimp is pink.  Remove from pan and place in a medium bowl.  Add the cooked rice and black beans to the bowl.

In same pan, place tomatoes with their juice, bouillon, and all the seasonings.  Simmer for about five minutes.  When cool, add to the bowl.

Pull the chicken into big chunks and add to the bowl. Add the shredded cheese.  Mix well.

Place about half a cup of the mixture on one end of a flour tortilla and roll up, tucking ends in as you go.  Place seam side down in a greased casserole dish. Brush tops and sides of tortillas with a little olive oil.

Bake at 375°F uncovered for 20-25 min.

Serve with cheese sauce, salsa, guacamole, refried beans, sour cream, pico de gallo, etc.

SHRIMP, GREEN PEPPERS, ONIONS AND GARLIC
SHRIMP, GREEN PEPPERS, ONIONS AND GARLIC
SHRIMP, CHICKEN, RICE, CHEESE, BLACK BEANS AND TOMATO.
SHRIMP, CHICKEN, RICE, CHEESE, BLACK BEANS AND TOMATO.
PLACE A GOOD 1/2 CUP OF MIXTURE ON ONE END OF TORTILLA AND ROLL UP, TUCKING ENDS AS YOU GO
PLACE A GOOD 1/2 CUP OF MIXTURE ON ONE END OF TORTILLA AND ROLL UP, TUCKING ENDS AS YOU GO
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA
SHRIMP AND CHICKEN BURRITO ON HOMEMADE FLOUR TORTILLA

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By Tika for CHEW WANNA EAT? © 2015

FLOUR TORTILLAS, BY TIKA

BROWNING THE FLOUR TORTILLA
BROWNING THE FLOUR TORTILLA

     You will never want to eat store-bought tortillas again.  These are delicious and easy to make.  You may expect that when rolling the dough out so thin that you would have sticking, breakage, etc.  NOPE!  They handle like a dream.  These tortillas are flexible enough to roll, even when packed full of goodness.  Serve them filled with your best breakfast fare, fill and roll with lunch meats and cheeses (kids love this), fill, roll, and slice for great party appetizers, use them as a pizza crust, fill them for burritos for dinner.  The sky is the limit.

INGREDIENTS:

3 cups AP unbleached flour

1 tsp salt

1 tsp baking powder

½ tsp garlic powder

1/3 cup vegetable oil

1 cup warm water

PREPARATION:

In your stand mixer, combine flour, salt, baking powder and garlic powder.  I just give it a few quick whips with my whisk.  With mixer on low speed and dough hook attached, begin adding the water and oil slowly.  The dough will begin to form a ball.  If the ball doesn’t appear, likely the dough is too wet.  Add a few tablespoons more flour.  The dough should be just like bread dough, not too sticky, and not too dry.  After the ball forms, mix at low/medium speed for a minute or two, scraping the bowl a couple of times.

Drop about half a cup of flour on your work surface off to the side.  Grab a few pinches and wipe it into your work surface.  You will also want to flour your rolling pin.  Leave the extra flour off to the side, because you will need to grab some here and there.

Divide the dough into 10 equal portions, roll them into balls and let them rest for fifteen minutes.  If when you begin to roll them, the dough keeps pulling back, let that tortilla sit and move on to another one.  After about five minutes, the gluten will have relaxed and it will roll fine.  Don’t worry about rolling them picture perfect.  This is not a factory where they form them exactly the same.  Make them as round as possible and don’t worry about it. You are going to be working fast now, roll one, throw it in the pan, flip it, and move on.

After you have two or three ready, drop one onto a preheated cast iron skillet set at medium/high heat.  After about a minute, bubbles will begin forming.  Flip it with tongs and cook the other side for 30-45 seconds.  If they are taking too long, raise the heat a smidge.  If they cook too fast, turn it down a bit.  Don’t brown them too much because you want them to be flexible.

Lay the finished shells on a platter.     Store in a plastic bag and they’ll keep fine for a few days.  Guess what?  You can freeze them!  Oh yeah. Make once and have a spare set in the freezer.

That’s it!  You just made homemade flour tortillas!!!

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FLOUR TORTILLA DOUGH
FLOUR TORTILLA DOUGH
ROLL INTO 10 BALLS
ROLL INTO 10 BALLS
FLOUR TORTILLA
FLOUR TORTILLA
BROWNING THE FLOUR TORTILLA
BROWNING THE FLOUR TORTILLA

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SHRIMP AND CHEESE QUESADILLAS

QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS
QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS

Recipe Yields 2 large quesadillas (8 quarters)

INGREDIENTS:

1 bag, 31 – 40 count large raw shrimp

1 TBSP lemon juice

¼ tsp chili powder

Salt and pepper

1 TBSP mini sweet pepper

1 TBSP chilies

1 large clove garlic, minced

1 TBSP onion, chopped

PREPARATION:

Peel and rinse shrimp.  Let drain and place in bowl.  Add the rest of the ingredients and let marinate for about 30 min. (No more than 1 hour).  Drain liquid, otherwise shrimp will steam cook.

Heat large heavy skillet and drizzle 1 TBSP olive oil in the bottom.  Cook shrimp and veggies.  It shouldn’t take more than three minutes.  Shrimp will turn pink when done.  Remove from pan.

In same pan, lay a tortilla shell directly in hot pan.  Sprinkle with Fiesta cheese mixture.  Quickly lay hot shrimp on top, then put more cheese on top of shrimp.  Cover with another tortilla.

In roughly two minutes, when the bottom tortilla is browned lightly and bubbly, flip the tortilla over and cook the other side.  The great part is that the cheese has melted and will hold everything together.  Nothing is going to come slipping out of the shell.

To serve, cut into quarters.

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Serve with guacamole, sour cream, pico de gallo, salsa, refried beans, corn bread.

Marinating Shrimp
Marinating Shrimp
Cook in very hot pan for about three minutes
Cook in very hot pan for about three minutes
Add Mexican Blend Cheese
Add Mexican Blend Cheese

Browning Quesadilla

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Browning Quesadilla

Guacamole recipe, Tika’s  https://chewwannaeat.wordpress.com/2015/08/18/httpswordpress-compost95625498282/

By Tika, for Chew Wanna Eat 2015

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GUACAMOLE

You will never want store bought guacamole again.
You will never want store bought guacamole again.

You will never buy store bought guacamole again.  This is the recipe I’ve been using for years and Bob says it’s the best.  The store bought guacamole may not even have avocado in it. What?  Yes, it’s true!  Homemade takes five minutes, and the flavor will  send your taste buds into a guacamole frenzy.

INGREDIENTS:

2 ripe avocados

4 – 5 cloves garlic, minced

5 – 7 chopped Jalapenos

1 slice of onion, thinly sliced and chopped

2 TBSP fresh squeezed lemon juice

¼ of a tomato, chopped

Salt and pepper

PREPARATION:

Chop the avocados with a spoon, leaving chunks.  Add rest of ingredients and stir.

NOTE:  Storage.  Avocados will turn brown after being cut due to oxidation.  Placing plastic wrap directly on the guacamole helps a lot, but air can still penetrate the plastic.  If you’re going to keep the guacamole for any length of time, cut a piece of wax paper and lay it directly on the guacamole.

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By Tika for CHEW WANNA EAT?