I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.
- 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
- 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
- 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
- 2 cups red enchilada sauce, divided
- 6-8 corn tortillas
- For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)
Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.
Bake for 20 minutes, or until cheese is melted, and garnish.
I love chimichangas, but I know fried foods are not exactly healthy. The crisp outer shell makes my mouth water, so I was excited when I found this recipe which eliminates the frying element. Butter is used instead of oil, but I think it does make a difference. Every little bit counts, right? I can’t wait to try this technique on my favorite chicken flautas recipe.
- 1-1/2 lb ground turkey (or shredded chicken)
- 1 pkg taco seasoning (1.25 oz)
- 1-1/4 c water
- 1 tsp ground cumin
- 2 tsp chopped fresh oregano
- 2 Tbs chopped fresh cilantro (opt)
- 1 can fire-roasted green chiles (7 oz)
- 1/2 c diced fresh tomatoes
- 2 chopped green onions
- 1/2 c low fat sour cream
- 1/2 c shredded cheddar cheese
- 4 Tbs melted butter
- 6 burrito sized flour tortillas
- 1/2 c shredded cheddar cheese (to melt on top)
- Garnish: tomatoes, lettuce, cheese, guacamole, salsa, sour cream, etc.
Saute turkey until cooked through and starting to brown. Add taco seasoning and stir. Add water. Over medium-low heat cook until liquid is reduced by 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes, and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 c. cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 of filling into center of tortilla and fold like an envelope.
Preheat oven to 450 F. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they do not touch. Bake 15-20 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with garnishes and salad.
A Sears family favorite – fattening, fried, and delicious. Like most Mexican foods it goes wonderfully with refried beans, guacamole, and sour cream. Some day I will work on a modified version of this recipe which does not need to be fried, but until then I will enjoy the extra calories.
- 24 corn tortillas
- 3 Tbs margarine
- ½ c. flour
- 1 tsp salt
- 1 c. chicken broth
- 1 ½ c. diced chicken
- Cooking Oil
- 1 Tbs. parsley
- 1 Tbsp lemon juice
- 1 tsp grated onion
- Dash of paprika, nutmeg, and pepper
Dip tortillas in hot oil to soften and set aside. Melt butter and blend in flour and salt. Add broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion and other spices. Stir in chicken and let cool slightly. Place one spoonful of chicken mixture in center of each tortilla. Roll up tightly and secure with toothpick. Fry in oil until crispy and golden brown, about 2 min. From here place each cooked flauta on some paper towels (I usually line a casserole dish with them) until time to serve. If finished early you can keep the flautas in the oven at a low temperature to keep hot.
my roommate and I got creative one night and here is what we came up with.
bell peppers (any color you like)
cook spanish rice. mix salsa with rice to make mexican-style rice. brown ground beef. cook black beans. dice bell peppers. Put mexican-style rice in bottom of bowl. Then put a layer of ground beef, followed by a layer of black beans. Place raw bell peppers on side along with chips. pour hot sauce as desired and eat!
note: you can cook bell peppers if you want and I would recommend adding taco seasoning or steak seasoning t ground beef.
This recipe is suprisingly good considering how easy it is. If you make the chicken in advance you literally just dump everything in a pot, heat it up, and eat! Since my husband and I both work and don’t get home till around 6 every night we have little time to make dinner. So I try to make the chicken the night before and shred it in my kitchen aid using the cookie attachment (the BEST discovery I ever made – it shreds in seconds, but you have to make sure the chicken is hot when you shred it). Here it is:
Chicken Tortilla Soup
- 1 can chicken broth
- 1 can cream of chicken soup
- 2 Tbsp taco seasoning
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 1 can whole kernel corn
- 1 can diced green chiles
- 3-4 chicken breasts, cooked & shredded
Pour all ingredients in a pot on medium heat and bring to boil. Boil for a few minutes and serve with tortilla chips and shredded cheese. Enjoy!