Barbecue Chicken Enchiladas

I have a serious problem.

I mean this is just a full blown obsession.  It involves mexican food- anything that can be wrapped in a fluffy tortilla, dipped in salsa, topped with cilantro.  So here's the deal:  I had mexican for both lunch and dinner.  Tacos for lunch, these babies for dinner.  And I could do it all over again tomorrow, no problem.

Once the weather warms up my mind immediately starts thinking fruity salsas, fun burgers, and fish tacos.  I have gone on the spring clothes shopping spree (ps I officially need to rethink my whole shoe organization thing; the situation is getting a bit out of control) and I've tucked away the scarves and mittens (a girl can hope can't she!).  I also made these enchiladas in preparation for the season change (hello spring...tomorrow!). 

We are big anything-with-barbecue-sauce people and I knew these would be a winner (yea, they were) and hit the spot (yea, they did).  Soft tortillas stuffed with chicken and cheddar and topped with a slightly bbq'ed-up enchilada sauce with more cheese- I think it's safe to say these are going to make a regular appearance over the summer.

Barbecue Chicken Enchiladas

Serves 2 (makes 6 enchiladas)

1 tablespoon olive oil
1/2 sweet onion, chopped
1 (10-ounce) can red enchilada sauce
1/4 cup of your favorite barbecue sauce
1 1/2 cups cooked, shredded chicken
1/2 tablespoon barbecue seasoning (I made my own!  see recipe below)*
pinch of cayenne pepper
1/8 cup + 1/3 cup shredded sharp cheddar cheese, divided
1/4 cup shredded colby jack cheese (I cheated and used the mozz I had on hand)
6 fajita size tortillas

Preheat oven to 375.  In a large skillet, heat 1 tablespoon of olive oil over low-medium. Add onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.

Add shredded chicken, barbecue seasoning, and cayenne to onions. Mix thoroughly. Pour in 1/4 cup of enchilada/barbecue sauce mixture and add 1/8 cup cheddar cheese. Stir until mixture comes together and turn off heat.

Pour a drizzle of enchilada/barbecue sauce in the bottom of a 7x11-inch baking dish (I used about 1/8 cup or so). Take each tortilla and fill it with 1/4+ cup of chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/barbecue sauce on top of tortillas and sprinkle with remaining 1/3 cup cheddar and 1/4 cup colby (or mozz!) cheese. Bake at 375 for 15-20 minutes or until cheese and melted and sauce is bubbly. 


*Barbecue Seasoning

Makes about 1/2 cup

1 tablespoon paprika
1 tablespoon mild or medium-hot chili powder
1 tablespoon dark brown sugar
1/2 tablespoon ground black pepper
1/2 teaspoon cayenne
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon kosher salt

Combine all ingredients in a small bowl and store in sealed container.

Adapted from How Sweet It Is.  Seasoning adapted from CHOW.

Mexican Lasagna

I'm a list maker.



Like a REALLY big list maker.  I have lists for everything:  things I need from the grocery store, things I need to do today, things I need to do this week, meals/treats I plan to make/bake this week, meals/treats I plan to make/bake this season, meals/treats I plan to make/bake next season etc., things I need to look up on the internet, things I need to return, things I need to buy, things I plan to buy others for birthday/Christmas, things I need to bring/do/get next time I visit my family, I think you get the picture. 

It's sad, I know- it's the nerd in me.  Lists are coming out of my ears.  What can I say...I'm an organizer.  And I lovelovelove crossing stuff off my list.  Sometimes (don't judge me here, you know you've done it too!), but sometimes I will even write something on my list after I've already done it for the mere satisfaction of crossing it off.  Ahhhhh best feeling in the world.  Well, actually, the best feeling in the world was probably the moment Nathan proposed to me- completely out of the blue in the middle of a ski slope- let me tell you girls...if you've not yet been proposed to it's the most incredible situation in the world.  The movies don't do it justice.  They just don't captivate what goes on inside a girls body and mind when her boyfriend finally gets down on one knee.  Never have I shook my head yes and no at the same time (no this can't be happening, yes I will marry you!) while simultaneously laughing and crying.  Ok, I'm officially rambling,

So, yeah.  Lists.  Lasagna was on one of my lists- my kitchen bucket list- and now I can cross that sucker off.  Well, kinda.  You see, while this one was fun to make and had that kicked up mexican flare, I do still intend to make a traditional italian version soon.  But in the meantime, this will definitely suffice.

Mexican Lasagna

Makes one 9x9-inch pan (I actually halved the recipe and made in a loaf pan)

1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1 (28 ounce) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 ounces shredded Mexican cheese blend
Hot sauce (I used Chalula)

Preheat the oven to 400 degrees.  Have a 9x9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.

Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake at 400 degrees for 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving.

Adapted from Annie's Eats.

Restaurant Style Salsa

Yes, this is the third salsa recipe I've posted in the last three months but I just can't help myself.  I keep coming across new versions and as soon as I saw this one by the Brown Eyed Baker I just had to try it asap. 

Fittingly titled Restaurant Style Salsa, it definitely lives up to its name.  (Have you ever noticed that mexican restaurants always have the best salsa?)  And while I do have somewhat of a love affair with the Roasted Tomato Salsa I shared with you in May, this one ranks right up there with it with a little added bonus during this sweltering summer heat: no oven required! 

P.S.  I promise I have some delicious posts lined up this week!  Stay tuned!

Restaurant Style Salsa

Makes about 3 cups

14-ounce can diced or whole tomatoes (peeled) with juice
10-ounce can Rotel (diced tomatoes with green chilies)
1/4 cup chopped sweet onion
1 clove garlic, chopped
1/2 jalapeno, quartered and sliced thin (use the whole thing if you like it spicy!)
1/4 cup cilantro
Juice from a fresh lime
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

Adapted from Brown Eyed Baker.

Roasted Tomato Salsa

So the other day I mentioned that I had officially found the "BEST, EASIEST SALSA EVER!!".  Well, the wait is over people.  This is it.  Now I know I just posted a salsa recipe but there's some competition in town and it involves a broiler.  The chunky consistency of the other recipe is perfect for topping dishes like Huevos Rancheros and Tacos, but this one is thinner and the ultimate choice when it comes to chip-dipping.

So the reason I HAVE to post this recipe ASAP is because it is so incredibly good everyone MUST make it.  So easy and consists solely of produce (except 1 measly teaspoon of salt).  Just broil your tomatoes, jalapenos, onion, and garlic, toss them in the food processor, then stir in some lime juice and cilantro and viola!  The best salsa you've ever had.  Promise.  Make it.  Try it.  Let me know what you think :)

Roasted Tomato Salsa

1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)

Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.



Adapted from Serious Eats.

Huevos Rancheros

This recipe is the reason I made salsa.  Well, that and it was our Cinco de Mayo meal.  Oh, and because I love mexican and something about this recipe was screaming my name.

I have never had huevos rancheros, much less given any thought to ever even trying it; however, after receiving a blog email shortly before May 5th, I was intrigued by this unique mexican dish.  Typically eaten for breakfast or brunch, we choose to have this for dinner instead.  It may seem like a fairly simple and unflavorful dish, but it is quite the contrary.  The beans have a ton of flavor, the eggs are salted and perfectly runny, and homemade salsa is strongly recommended as store bought usually doesn't compare.  Try it with the fresh salsa I posted last week and you are sure to enjoy it as much as we did. 

Huevos Rancheros

This served the two of us.

1 15-ounce can black beans, drained and rinsed

Juice of half a lime

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

2-3 tablespoons chicken or vegetable broth (optional)

1 tablespoon butter

4 (6-inch) tortillas

2 large eggs

To serve:

Shredded cheese, such as pepper jack, white cheddar, or monterey jack

Fresh salsa

Sour cream

Sliced avocado

Cilantro

In the bowl of a food processor, combine half of the black beans, lime juice, cumin, cayenne, and salt.  Process until smooth.  If necessary, add broth 1 tablespoon at a time to achieve an even consistency.  Transfer the mixture to a small saucepan and mix in the remaining beans.  Heat the mixture until warmed through.

In a large non-stick skillet, melt the butter over medium heat.  Gently crack the eggs into the pan.  Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft.  Meanwhile, heat the tortillas in the microwave until warm (about 30 seconds). 

Place 2 tortillas somewhat overlapping on each plate.  Spoon some of the bean mixture over the top and sprinkle with shredded cheese.  Top with a cooked egg.  Top with salsa, sour cream, avocado, and garnish with cilantro if desired.

Adapted from Annie's Eats.



Fresh Salsa

I love ANYTHING tomato based: spaghetti sauce, ketchup, tomato soup, you name it.  Especially salsa.  In fact, I will easily choose it over queso or guaq at a mexican restaurant any day.  And nothing compares to the freshness of homemade.  The bottled store stuff is fine for dipping your chips (I like Herdez), but everyone needs a good recipe that they can incorporate into recipes and serve as an appetizer.  This one fits the bill.  Mild and chunky (although you can always give it a bigger kick with more jalapeno and achieve a thinner consistency by adding more tomato liquid)- it was great for cooking as well as pairing with some tostitos. 

Fresh Salsa

1 fresh jalapeno pepper, seeded and very coarsely chopped (leave the seeds in if you want it spicy!)
4 garlic cloves
2 large vine-ripened tomatoes, roughly chopped
1 (28-ounce can) diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
Juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until vegetables have reached the size you desire (it does not take many pulses so don't overdo it).  Transfer to an airtight container and refrigerate for at least 2 hours to allow the flavors to blend. 

Adapted from Annie's Eats. 

Spicy Chicken Tacos

Turns out we do have a bottle of rum.  Why am I telling you this?  Well, I came across it the other night while I browsed through our liquor selection to make myself a drink while Nathan made us dinner.  And that's exactly what I did- I sipped on a fruity adult beverage while simultaneously working on my blog and guiding Nathan though his recipe.  It's all about multitasking. 

And what perfect timing for us to have these as I am able to share them with you for Cinco de Mayo!!  Nathan found the recipe himself a few nights ago and I immediately made the suggestion that he put his culinary skills to use.  It turned out fantastic and gave me a little catch up time.  The recipe actually made enough to serve four, but we both love our tacos so leftovers were very welcome in this meal.

P.S. Stay tuned for dessert later this week to complete your fiesta!

Spicy Chicken Tacos

Serves 4

1 pound cooked, shredded chicken
6 roma tomatoes, roughly chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, sliced (seeded if you don’t want it too spicy)
4 cloves garlic, minced
1 teaspoon sea salt
1/2 lime, juiced
1/2 cup fresh cilantro
2 teaspoons taco seasoning (I used this recipe from Annie's Eats)
Sea salt and black pepper to taste

Combine tomatoes with onion, bell pepper, jalapeno, garlic and 1 teaspoon sea salt in a medium sauce pan over medium high heat.  Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.

Add lime juice and cilantro. Then add chicken, taco seasoning and salt and black pepper to taste.  Cook until heated through (about 10 minutes).  Serve in flour tortillas and top as desired. 

Adapted from Danica's Daily.

DIY Flour Tortillas



When I was young I never was a huge taco fan.  My mom made them a couple of times each month and I always would dread dinner on those nights.  Something about the crisp taco shell and ground beef I just didn't get excited about.  Now the tomatoes and cheese- that's a different story!  I can remember standing in the kitchen after we ate and taking a pinch of cheese with a pinch of tomatoes and eating it all up until the bowls were empty.  Delicious :)

Well, I grew up and discovered tacos aren't just made up of crispy shells and seasoned beef.  You can have soft ones too!  With chicken!  Or better yet....crispy chicken :)

So now I'm hooked on tacos.  I could eat them every day (yes I had them for lunch today).  The combination of a soft, fluffy flour tortilla loaded with juicy chicken, shredded lettuce, piles of cheese, and loads of tomatoes and salsa- how can you go wrong?  Now if only you could replicate those same melt-in-your-mouth housemade tortillas that all the great taco places make...well now you can!  These are incredible!  You will never want to buy store bought again.  Seriously.  They are very simple and don't require much prep or effort at all and they literally make the taco.  They take the taco to a whole new level.  We chose to keep it fairly simple and stuffed ours with just some crispy chicken tossed with a blend of spices, salsa, and a cilantro-lime sour cream (sour cream mixed with lime juice, cilantro, salt and pepper) and they hit the spot.  Make them.  You won't regret it.


Flour Tortillas

Makes 6 tortillas

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 heaping teaspoon salt
2 tablespoons shortening (or unsalted butter, softened)
1/2 cup water

Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.  Pulse the mixture until the mixture is crumbly, about 5 seconds.  Scrape down the sides of the bowl.  (If you don't have a food processor, this same effect can be achieved with a pastry cutter or two forks).

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball. Knead for 30 seconds more, until the dough is tacky. If the bowl is too sticky, add a bit more flour.

Transfer the dough to a lightly floured work surface and divide into 6 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large ungreased skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter. Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff). Repeat this process with the remaining dough balls, lowering the heat as needed to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

Adapted from Annie's Eats.