Oven Baked Chimichangas

In my house most of the weeknight meals are all about how quick can I make this? and will I have leftovers for lunch tomorrow? Glamorous huh? Luckily, I have a few staple meals that taste awesome and still meet my requirements - this is one of them! 

This was the first recipe that introduced me to chilies in adobo. Holy cow,the first smell and I was in love.  The smokey heat from the chilies and the freshness of the cilantro and lime really gives a punch of flavor to this dish. 

INGREDIENTS:

Makes about 6 to 8 chimis

Rice:

1 cup (uncooked) white instant rice

2 chicken bouillon cubes

1 cup water, boiling

2 tbsp canola oil

1 onion, chopped

1 (16 oz. ) can black beans, drained and rinsed

2 1/2 - 3 cups chicken, cooked (about 8 frozen chicken tenders)

1/2 can of corn

1/2 tsp cummin

1/4 tsp garlic powder

2* teaspoons canned chipotle chilies in adobo, minced

1 cup shredded cheddar or pepper jack cheese (or a combo!)

1/2 cup fresh cilantro, chopped

Salt and Pepper

1 lime (optional)

8 large burrito-size flour tortillas

*if you would like more spicy heat add more chilies in adobo. I usually use 1/2 - 1 tbsp.

DIRECTIONS:

Follow the directions on your specific box/bag of rice. When the water is boiling drop in the two bouillon cubes and let dissolve. Add the rice, finish cooking and set aside.

To cook the chicken I use my biggest/deep pan with a lid and heat it to medium. Add the 2 tbsp canola oil and cook chicken, seasoning with salt and pepper. Cook thoroughly, remove chicken from the pan and set aside to cool. Chop chicken into small pieces when cool enough to handle.

Preheat oven to 450 degrees F.

In the same medium heat skillet add the diced onions to the remaining oil and chicken drippings. cook until translucent. Turn off the heat.  Next, add the corn, rice, chicken, beans and chili in adobo.  Mix together all of the ingredients until just combined and sprinkle with the cilantro, garlic, cumin, salt and pepper; mix. Finally, add the cheese and stir until melted.

Stack your tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are pliable, about 1 minute. Top each tortilla with 1 cup of the chicken mixture in the center of the tortilla. Fold the sides in toward the center then roll the remaining flaps to create a seam.

Place the chimichangas on a lightly oiled rimmed baking sheet, seam down. Brush the tops of the chimis with a paper towel dipped in canola oil and bake for 10 minutes until golden brown and crisp.

Serve with lime

Notes: I love this meal and I hate for things to go to waste so I like to save my chili in adobo for next time by mincing the whole can and then spooning it into an old ice cube tray, freezing it and then popping them out into a plastic bag to use for later.

Recipe: Adapted from Mel's Kitchen Cafe

Homemade Cafe Rio Salad

This is one of the most flavorful and filling salads I have ever eaten! It helps break up the week with something cool and fresh. 

Makes plenty for 4 large salads

INGREDIENTS:

CHICKEN: (needs to marinade for 24 hours)

2 lbs chicken breast (I used 8 frozen chicken tenders)

1 pkg of McCormick Baja Citrus Marinade

1/4 cup oil

2 tbsp water

2 tbsp vinegar (white or apple cider)

DRESSING: (best if made 24 hours in advance)

1 1/4 cup mayo

1/2 cup buttermilk

1 package of buttermilk ranch dressing mix

2 bunches of cilantro, washed and dried, save a handful for the top of your salad

1 Serrano pepper, seeded and ribbed - for more heat keep the seeds in the pepper. 

2 tomatillos

1 tbsp minced garlic or 1 fresh clove

juice of 1 lime

SALAD:

4 tortillas (uncooked or cooked) 

1 head of lettuce

2 - 3 heads of romaine lettuce

1 cup shredded pepper jack cheese

1 can black beans

1-2 lime, depending on your tastes

Tortilla chips 

left over cilantro for garnish

DIRECTIONS:

CHICKEN: 

Follow directions on the package of marinade and let sit the refrigerator over night. To cook the chicken oil the grates on your grill. Grill the chicken until fully cooked. Let sit for 5 minutes under aluminum foil and then cut to desired size.

DRESSING:

Prepare all of your ingredients, washing, drying, seeding (if you like). Toss all of the ingredients into a food processor and pulse until everything is well combined. Store in the refrigerator overnight to let the flavors combine. 

SALADS:

To prepare: Shred cheese, quarter limes, wash and dry lettuce and chop into bite size pieces.

If using uncooked tortillas cook tortillas in an dry pan. If using precooked tortillas toast in a hot pan with a small amount of oil.

Drain the black beans and warm them in the microwave.

Now the fun part! Lay tortilla in a bowl/plate, spoon desired amount of black beans and chicken into the tortilla. Next, fill your tortilla with lettuce and add your desired amount of cheese. Crumble a few tortilla chips over top of the lettuce and add dressing. Eat immediately! You won't be sorry!

NOTES: If your dressing turns out too runny consider adding a small amount of plain gelatin to the dressing and allow to set up. I didn't have this problem. 

If you are a fan of rice in your Cafe Rio salad I have a quick and easy "Mexican" rice that I frequently make for burritos.

Mexican Rice

INGREDIENTS:

1 cup uncooked white minute rice

1 cup water

2 chicken bouillon cubes

1/2 tsp ground cumin

2 tbsp chopped cilantro

DIRECTIONS:

Bring water to a boil and add bouillon cubes, stir until dissolved and add rice. Cover pot and remove from heat. Let cook for 5 minutes. When rice is finished fluff rice with a fork. Add cumin and cilantro to the rice. Voila!

Rice Recipe: The Gregarious Glutton

Salad Recipe: From my Step-mom Sherry

Creamy Green Chile Chicken Enchiladas

This is my favorite enchilada recipe! It requires a little more work than pouring enchilada sauce out of a can but not much!

INGREDIENTS:

Filling:
3 cups cooked, chopped chicken (seasoned with a little cumin)
2 - 4 oz. cans of diced green chilies
1 pkg (8 oz. ) cream cheese, softened and cubed
1 can black beans, drained and rinsed
1 fresh jalapeno, seeded and diced

Sauce:
2 tbsp butter
1/2 chopped medium onion
2 tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1- 7 oz. can green chile enchilada sauce
1/2 cup sour cream

8 oz. (2 cups or so) Pepper Jack cheese, shredded
8 medium, flour tortillas
Big handful of fresh chopped cilantro.
2 green onions, chopped (just the green parts)

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and the green chilies. Mix well. Add the black beans and cooked chicken. Mix to combine. Set aside (...maybe test with a tortilla chip. Mmmm)

In a large nonstick pot, melt butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk.  As you whisk and the mixture cooks it will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13 inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese. Save at least 1/2 cup of cheese for the top of the enchiladas. Roll the tortillas up and place seam down in the prepared baking dish. Continue filling the pan until the dish is full (approx. 8 enchiladas)

Pour the sauce over the top of the enchiladas. Top with remaining cheese. Bake 20 - 30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle the fresh cilantro and green onions over the top and serve.

NOTES:
These enchiladas are amazing and flavorful. I like my edges and tops to have a little crunch so for the last minute or so I like to turn on my top broiler.

These are HUGE. It can easily serve 6-8 people.

Recipe: Adapted from Mel's Kitchen Cafe