Black Bean Chicken Enchilada Casserole, Beef Enchiladas and Enchilada Sauce

Not a fan of casseroles that feature "cream of..." Many recipes call for two cans of the stuff, and it is so salty and unhealthy. Plus DH is lactose intolerant so he doesn't really appreciate that type of casserole very much. Well we can't always cater to him (and more often don't want to skip the dairy) - anyway, that is what those pills are for. Still, besides not being good to him, there's alot he just doesn't like. It's never fun to make something only to have him whine "I don't like this!" We are SO not going there with this casserole. I have made it often enough that I almost have it memorized. Almost. My recipe cards are looking very worn - the way I wish all of them were. That makes them keepers. I never kept canned enchilada sauce on hand before I found this recipe. So the first time I made it I cannibalized the sauce out of another recipe. The sauce recipe makes a ton, so I usually make a double batch of casserole (no fun to in-half the sauce - plus we love it). DH cannot gracefully eat it with the sour cream cooked in, so I wait until after the whole thing is cooked and add it to individual portions. The beef enchiladas are excellent as well. Once I didn't read my card very well and made it like the chicken casserole version - layered everything instead of making individual enchiladas in a row in the pan. That turned out great too, so probably you could do it either way with either recipe. Options! Love having options!
I have also done it make-ahead with excellent success. An entire casserole takes a long time to thaw, and though I'm sure that would work perfectly, I make the recipe up to the point of having a seasoned chicken-bean-green chili mixture and throw that in the freezer. I also make the sauce (or make sure I have canned sauce). The sauce keeps for a long time in the refrigerator - more than a week at least. So then when I want to make the casserole I whip the filling out of the freezer, thaw it in the microwave, grab my sauce, assemble and bake. That's one of those 15 minute meals (plus baking time which doesn't count since you don't even need to check it) - providing you did the prep work beforehand. So there you have it, enchilada sauce that can be used for chicken or beef enchiladas. Plus freezer meals for next time, or at least supper will be happy tonight!

From a Pinterest Pin, as best I can guess the original came from here.

Black Bean Chicken Enchilada Casserole

2 Cups Chicken, Cubed
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Minced Garlic
1 (4 oz.) Can Green Chilis, Drained
2 Tbs. Cilantro
1 (15 oz.) Can Black Beans, Rinsed
1 (10 oz.) Can Red Enchilada Sauce  OR half recipe Enchilada Sauce
8 oz. Sour Cream
8 (6 inch) Corn Tortillas
2 Cups Mexicheese or Colby Jack or Cheddar or a combo of these

Preheat oven to 375. Saute chicken with garlic, cumin, and coriander, till no longer pink. Add cilantro, beans, and peppers. Heat through. Spread half the enchilada sauce in a greased 9x13 pan. Place 4 tortillas over top. Spread half the chicken mixture over tortillas, then half the cheese and half the sour cream. Repeat layers: enchilada sauce, tortillas, chicken mix, but reserve the remaining cheese and sour cream. Cover the casserole, bake 30 minutes. Remove the cover, and the cheese and sour cream, bake 5 more minutes or until cheese is melted. Serve immediately.


I have no idea where this came from any more. It was written out by me a long time ago from some internet search or other and I didn't write down the source. This is a nice pic, and the recipe is pretty much the same except for the sauce.

Beef Enchiladas

Enchiladas:
1 Lb. Hamburger
1 Medium Onion
2 Tbs. Flour
1 Tbs. Chili Powder
1 tsp. Salt
1 tsp. Minced Garlic
1/2 tsp. Ground Cumin
1/4 tsp. Ground Sage
1 (14.5 oz.) Can Stewed Tomatoes
Tortillas
Cheese

Red Enchilada Sauce:
6 Cloves Garlic, Minced
1/3 Cup Butter Or Margarine
1/2 Cup Flour
1 (14.5 oz.) Can Beef Broth
1 (15 oz.) Can Tomato Sauce
2 Tbs. Chili Powder
2 tsp. Ground Cumin
1 tsp. Ground Sage
1/2 tsp. Salt

Brown beef and onion together. Add flour and seasonings. Stir in tomatoes, bring to a boil. Reduce heat, cover and simmer 15 minutes. To make sauce: sauté garlic in butter. Stir in flour, then broth. Bring to boil, cooking 2 minutes longer, stirring constantly. Add tomato sauce and seasonings. Heat through. Pour 1 & 1/2 cups sauce in a 9x13. Spread 1/4 cup beef mixture down the center of a tortilla. Top with cheese. Roll up tight, place seam side down in prepared pan. Repeat until pan is full. If desired, may pour additional sauce over enchiladas. Cover with foil, bake 350 for 30 to 35 minutes. Sprinkle with cheese, bake another 5-10 minutes till cheese is melted.

This week in groceries

I suck at taking pics. Once again, I've got nothing to show. BUT, I got a ton done this week. Hyvee is having $1 sales this week. I have been waiting for MONTHS for some of these things to get to my price range. In another fit of blatant single mindedness I threw the receipts right in the recycle bin. But I can tell you I spent about $52 and change at 2 different Hyvee's (the closest one was out of some things already). I remember the highlights as follows:

Farmland bulk sausage $1/Lb. I decided as soon as my eyes landed on the ad that sausage is the new hamburg in our house. If I had more of a budget to work with I would totally have bought more. The $52 was stretching it already, and I put one thing back to get to that total anyway. Le sigh. Next time!
Next item. French bread $1 each. They were small. I have a bread maker (and I'm using it regularly so far). Passed that one up.
Eggs $1/doz. I have 3 dozen in my fridge so that one also got a pass.
Jumbo hot dogs $1/Lb. I gave that a pass too because they aren't very healthy and we have some in the freezer already.
Carrots (the whole kind without the leafy bits) $1/2Lbs. I snatched up 2 of these bad boys. Carrots keep almost forever and my produce bin was mighty bare.
Green onions $1/2 bunches. This pin explains it all. I only got one but I used it all up right away.
Bell peppers - green ones $1/2, colored ones ... I've forgotten but they were on sale too. More expensive though. My tip: spend a tad extra for Roasted Bell Pepper Strips in a jar. There is no waste and if you get the strips (as opposed to the ones that are cut into chunks) there is no cutting involved either. Most stores around here carry Mezzetta brand (16 oz), but Aldi has a smaller jar (12 oz) that they carry as a regular item. This is a good trade off IMO, as long as colored peppers remain high enough (you be the judge).
Spaghetti sauce $1/24oz. Hyvee actually had a better price than Aldi ($1.19/24oz). I was shocked! It doesn't happen often, particularly on pantry staples. I stocked up on these bad boys - 8 bottles. They had five or six of different flavors too. I am too used to only choosing between Aldi's 3 flavors.
Chicken parts $1/Lb - sometimes this is a good price, but mostly not. I bit on the drums anyway, and also a manager's special package of wings $6.xx/3ish Lbs.
Aspirin $1/100 count - when I got to the store it was marked at 88 cents. Bonus!
Boneless pork shoulder roast $1.77/Lb. I am hard pressed to find any kind of meat under $3/Lb - even hamburger (80% or leaner only). So this was a pretty good deal. Apparently this is the same thing as a "butt roast". Change the name for marketing I guess, it was marked on the package "Hormel Butt Roast". Anyhow, it is in the crock pot as I am writing (typing?) along with some potatoes and carrots also from this sale run.
Lasagna noodles $1.89/Lb - I haven't been keeping track. It seemed like a good deal at the time because DH requested it for supper and it was less than the name brands. A little.

There were some other good deals, and some deals on junk. (It's still junk even if it's cheap.) I don't know how it all adds up, this is just what I remember. Most of it got cooked up the next day. I'll be posting shortly about that. Until then, hasta la vista grocery budget! :D

Chicken Curry

A note before beginning: turmeric stains like nothing else! Don't use a plastic container to mix the curry in (unless you intend to throw away or don't care about discoloration), use glass or metal. Wear an apron when cooking, or you will have yellow spots for the rest of the life of your garments. (A tip from experience, grr!)

5 Tbs coriander
5 Tbs cumin
2 Tbs garlic powder
2 Tbs fenugreek seeds
2 Tbs turmeric
2 Tbs paprika
1 Tbs chili powder
1/2 Tbs asafetida powder
1/2 Tbs ginger
1/2 Tbs mustard powder
1/2 Tbs black pepper
1/2 Tbs cinnamon
2 chicken breasts
5-6 Tbs butter
1/2 can of olives, sliced
1 can of sliced mushrooms, or 1/2 cup sliced fresh mushrooms
1 small onion, diced
1/2 jar sliced roasted sweet peppers

Curry Powder Base:
Mix together all spices. Store in an airtight container in a cool dark place up to 6 months.

Curry Paste:
Mix together 2 Tbs. curry powder base and 1/2 cup water, 1 Tbs at a time. Melt butter; add curry paste all at once. Stir constantly for 2 minutes.

Chicken Curry:
Add chicken and remaining ingredients. Simmer approx. 30 minutes to let flavors blend. Serve over saffron rice.

Mandarin Chicken

This recipe has passed the "kids' taste test". It is not an orange flavored recipe. It is more like what you would get when you order fast-food chinese. We have had this several times, and it has passed the test to become one of our every-day favorites.

1 Bnls Sknls Chicken Breast
1/4 cup Sugar
1/4 cup Soy Sauce
1 Tbs. Lemon Juice
1 Tbs. Vegetable Oil
1/2 tsp. Minced Garlic
1/2 tsp. Minced Ginger
1/4 cup COLD Water
4 tsp. Cornstarch

Cut chicken into bite-size pieces, cook till done, set aside. Combine sugar, soy, lemon, oil, garlic and ginger. Heat till sugar dissolves, bring to boil. Combine cornstarch and water in a jar or container with tight-fitting lid. Shake till well combined, no lumps. Add to sauce all at once. Reduce heat, stirring constantly till sauce thickens. Add chicken and heat through. Serve over rice.

Orange Chicken

This recipe serves exactly 2 people with NO leftovers. You can make the sauce ahead of time, and then all you have to do is thaw and cut a chicken breast, and cut/juice an orange.

2 Tbs. Peanut Only
1 Bnls Sknls Chicken Breast
1" Piece Fresh Ginger, grated
1/4 cup Orange Juice
1/4 cup Honey
2 Tbs. Soy Sauce
2 Tbs. Cornstarch
3/4 Tbs. Dry Mustard
1/2 Of An Orange, sliced

Cut chicken into thin strips, fry in oil till tender. In a jar or container with lid, mix all ingredients except orange slices. Secure lid, and shake till well combined, making sure there are no cornstarch lumps. Add all at once to chicken, stirring constantly till thickened. Add orange slices, stir in gently. Serve over rice.

White Pepper Chicken Wings

2 cups Tamari soy sauce
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil

Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.

Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).

Rumaki

1 pound chicken livers or shrimp
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar

Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.

Savory Chicken Bites

8 ounces of cream cheese (softened)
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
2 cans of crescent rolls (8 ounce cans)

Combine cream cheese, lemon juice, basil, onion salt, thyme, pimiento and mix well. Stir celery and cooked chicken into the cream cheese mixture, mixing well. Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. To use as chicken salad, double the amount of chicken used to 2 cups.

Hot As Hades Chicken Bits

3 pounds boned chicken breasts
1/8 teaspoon garlic salt
2 tablespoons red pepper
1/2 teaspoon black pepper
1 cup flour
Vegetable oil

Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely over chicken, turning pieces so each is coated. Continue with red, then black pepper. Set aside for 1 hour to let chicken absorb flavor. Dust chicken with flour, then deep fry in vegetable oil at 375 degrees F for 3 minutes. Drain on paper towels. Serve warm or cold.

Curried Coconut Chicken Balls

3/4 cup flaked coconut
3 ounces cream cheese, at room temperature.
2 tablespoons mayonnaise
1 cup cooked chicken, chopped
1 cup walnuts, chopped
2 tablespoons minced onion
1 tablespoon curry powder, to taste
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Spread out coconut on a small baking sheet and toast in oven until light brown, 10 to 15 minutes. Let cool slightly. In a small bowl, blend together cream cheese and mayonnaise until smooth. Add chicken, walnuts, onion, curry powder, and salt. Mix well. Form chicken mixture into 1-inch balls. Roll in toasted coconut to coat. Cover and refrigerate until chilled.

Coconut Chicken Chops

1 pound boneless chicken breast halves ( 4 pieces)
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup flour
2 egg whites
2 tablespoons honey
1 1/2 cup sweetened shredded coconut
1 (12 ounce) jar orange marmalade

Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter. Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour. In a bowl mix the egg whites and honey. Place the coconut in a second bowl. Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes of baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade. Spear the chicken with long wooden picks to serve as appetizers.

Cordon Bleu Fritters

The cheese and meat must be chopped as small as possible. Use a food processor - a knife won't give you the squishy texture needed to form the balls. "Dry batter mix" can be any one of several kinds, including a fish batter mix or a beer batter mix.

2 cups finely grated Swiss cheese
2 cups finely chopped cooked chicken
1 cup finely chopped cooked ham
2 (8 ounce) packages dry batter mix
12 ounces beer
Canola oil for deep frying (at least 6 cups)

Mix cheese, chicken and ham together; form into small balls, about 1 1/2 tablespoons each. Mix 1 package batter mix with beer. Pour remaining batter mix onto a large plate. With a tablespoon and your fingers, dip each ball into the wet batter, then roll it in the dry batter. Meanwhile, heat canola oil in a large, high-sided pan or kettle to about 375∞F. Do not let oil smoke, and do not cover the pan with a lid. When the oil is hot, drop balls into oil, several at a time, and fry until golden brown, about 2 minutes. Makes 2 dozen balls.