The Healthy Apron » Mexican

Easy, Breezy, Beefy Enchiladas

alyciagatta — Thu, 20 May 2010 13:42:18 +0000

Hola amigos! Who’s ready for a Mexican treat? These enchiladas are out of this world!! I have to admit, before I saw The Pioneer Woman’s beef enchiladas, I would have lived the rest of my life only ever consuming chicken enchiladas. However, this woman makes her adventures in the kitchen sound SO fun, that I just couldn’t help but be tempted by this classic Mexican dish!

While I normally almost never consume red meat, this past weekend Brandon and I were at our local grocer and picked up some of Laura’s Lean Ground Beef. The difference from regular meat? No antibiotics or hormones and the animals are raised in a humane way! I’m all about it!

I have to give Brandon all the credit for making this dish though. I wanted to squeeze in a workout before we started dinner, but he was too impatient to wait. So, while he was the mastermind in the kitchen, I toned and tightened my derrière. I finished just in time to help him in the assembly line; dip the tortilla, sprinkle cheese, add a little meat, roll up, place in prepared pan. We make a great team, if I do say so myself!

Straight off the website: "Laura's Lean Beef cattle are raised on family farms, on all natural grains and grasses with no animal by-products, without the use of antibiotics or growth hormones.

Sautéed onions are my favorite!!

Check out the finished product! Do these make your mouth water??

Well, they SHOULD!!

Oooey, gooey, cheezy...a medley of flavors in my mouth!

Easy, Breezy, Beefy Enchiladas by The Pioneer Woman

Ingredients: with only a few MINOR changes to make them slightly healthier

FOR THE SAUCE:

1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Parsley OR Cilantro

FOR THE MEAT:

1-½ pound LEAN Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

FOR THE TORTILLAS:

10 whole (to 14) Corn or flour Tortillas (I prefer flour…)

TO ASSEMBLE:

3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions

For The Sauce
Add oil and flour in a large skillet and whisk together until you make a paste, cooking for about one minute. Pour in the enchilada sauce (or red sauce), chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. WARNING: This will make your kitchen smell amazing!!

On To the Meat
Sauté the onions in a skillet, add meat and cook until browned. If you use lean meat, there won’t really be any fat to drain (yay!). Stir in 2 cans diced green chilies and season with salt. Set aside.

Assembly Line Time!!
Preheat oven to 350 degrees. Have your partner lather about a ½ cup of red sauce in bottom of a baking pan that has been sprayed with cooking spray. Have them spread the sauce out evenly. Then it’s your job to dip the tortillas in the red sauce and then remove to the pan. Have your partner add meat, a little grated cheese, a few black olives, and green onions in the center of each tortilla. Now you roll them up and place in the baking pan. Repeat until you use all the tortillas! Pour the extra red sauce over the enchiladas and sprinkle with remaining cheddar cheese (make your partner do it…you deserve a break).

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving. Add salsa and sour cream as you like! Oh and…DIG IN!!

sizzling!

SUNSCREEN CHALLENGE: It’s going to be a bright sunny day!! Lots of SPF for me!! Have you taken the challenge yet??

Two Bean Tamale Pie

administrator — Mon, 26 Apr 2010 12:44:24 +0000

I am sad to see such a fun weekend come and go. We went out with friends both Friday and Saturday night and just had a blast. On Sunday we caught up on chores, got in a grocery shop, and watched the movie The Blind Side. I loved Sandra Bullock in this film. Anyone else think she had an outstanding role?? I was teary throughout the whole thing!

ANYWAY, I have some fantastic recipes coming up this week and I hope you will keep checking back! What’s on the menu??

Monday: Asiago Salmon with baked sweet potatoes and salad
Tuesday: Eating at The Happy Badger with a friend (Review time!!)
Wednesday: Black Bean and Sweet Potato Quesadillas
Thursday: Whole Wheat Baked Crispy Chicken
Friday/Saturday/Sunday: TBD

All the recipes I am using this week are courtesy of Jessica from How Sweet It Is. She has a marvelous site that provides lots of recipes, nutrition, and fitness tips! Be sure to check it out!

In the meantime, the following recipe is one that was recommended by a friend earlier last year. Since I’ve been trying to have both Brandon and I eat more vegetarian meals, this recipe was perfect! Beans are one of my favorite substitutions for meat!

This Two-Bean Tamale Pie has lots of terrific flavors that mesh beautifully! I even found a whole wheat corn muffin mix to add an extra boost of nutrition. Hope you try it out! You will not regret it!!

“Beans Beans the musical fruit, the more you eat em’ the more you…!”

Anyone else watch any good movies this weekend??

Two Bean Tamale Pie (courtesy of Better Homes and Gardens)

Makes 6 main dish servings

1 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves minced garlic
1 T Olive oil
1 (15 oz) can kidney or black beans (rinsed and drained)
1 (15 oz) can pinto beans (rinsed and drained)
1 (6 oz) can vegetable juice
1 (4 oz) can diced green chile peppers, undrained
1 tsp chili powder
1/2 tsp cumin
1 (8.5 oz) package corn muffin mix (I used whole wheat variety)
1/2 cup shredded cheddar cheese
1/4 cup fresh cilantro or parsley

Directions:

Spray a 2 quart baking dish with cooking spray. Set Aside.

In a skillet, cook the green pepper, onion, and garlic in hot oil until tender. Stir in both kinds of beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon the bean mixture into the prepared baking dish.

Now, prepare the corn muffin mix per package directions. Fold in cheese and cilantro, stir until just combine. Spoon the cornbread mixture evenly over the bean mixture and bake (uncovered) for 25 minutes at 400 degrees.

Serve with salsa and sour cream, if desired.

Nutritional Profile (1 serving): 359 calories, 10 g Fat (2 g sat.), 10 mg cholesterol, 842 mg sodium, 57 g carbohydrate, 9 g Fiber, 15 g Protein, 17% Iron, 61% Vitamin C

*I used no added salt, organic beans which probably alters the sodium content!

Mexican Chicken Casserole

administrator — Tue, 20 Apr 2010 17:47:55 +0000

I have to say that I am obsessed with Cooking Light’s recipe selection. I have never tried a recipe from that site or magazine that has failed me. I feel as though I could go on and sing their praises for paragraphs but instead of sounding like an infomercial, I will just suggest that if you haven’t yet perused their site or subscribed to their magazine…you are missing out. You will find countless, healthy recipes that can be used by even the most amateur of cooks. I admit some of the recipes require lots of ingredients that could seem intimidating but if you could even try one recipe, your taste buds will thank you and you will improve your cooking skills!

The following casserole recipe will hit the spot on any night of the week. As long as you plan ahead and pick up some extra ingredients, this casserole is 100% worth the extra few minutes to prepare. I tried this recipe one night a couple weeks ago and Brandon and I were absolutely floored by the rich and creamy texture we found in every layer. Oh and the crunch from the little tortilla chips on top is superb! With a dollop of sour cream and a couple tablespoons of salsa you have yourself a healthy and delicious meal to enjoy!
Mexican Chicken Casserole (from cookinglight.com)

1 cup, 33% less sodium chicken broth
2 (4.5oz) cans chopped green chiles, divided
1 3/4lb skinned, boneless chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup Monterey jack cheese
1/4 cup light cream cheese
1 (10oz) can enchilada sauce
12 (6″) corn tortillas
1/2 cup cheddar cheese
1 oz Multi grain tortilla chips, crushed

Directions:
1. Combine broth and 1 can of chiles in a skillet and bring to a boil. Add chicken and reduce heat, simmer 15 mins or until chicken is cooked through (turn the chicken once). Remove the chicken from the liquid (reserve the liquid); cool chicken and shred.
2. Preheat oven 350 degrees
3. Heat oil in the same skillet you prepared the chicken. Add the other can of chiles and chopped onion, saute ~3 minutes. Add the reserved liquid, milk, jack cheese, cream cheese, and enchilada sauce; stir well. Add the shredded chicken and cook another 2 minutes. Remove from heat.
4. Place 4 tortillas in a 2 qt casserole dish coated with cooking spray. (Do not worry if the tortillas don’t cover the entire bottom or layer). Spoon 2 cups of the chicken mix over the tortillas. Repeat layers twice, ending with the chicken mix on the top. Sprinkle with cheddar cheese and crushed tortilla chips. Bake ~30 minutes.
Nutritional Information:

8 servings (1 cup each)
369 calories, 11.4g fat (5g sat., 3.8g monounsaturated, 1.4g polyunsaturated), 35.6 g protein, 31.3g carb, 3g Fiber, 79mg cholesterol, 2.4 mg iron, 479mg sodium, 360mg calcium