Chicken Enchiladas

Thanks to Michele in NJ for sharing her recipe with me. Here is my adaptation~

Enchilada Sauce

2 T coconut oil or olive oil
2 T flour
2 T chili powder
1 t ground cumin
1-3/4 cup chicken broth
1 (8oz) can tomato sauce
1 tsp. salt
1/4 tsp. garlic powder

Heat oil in large saucepan. Stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to a boil and simmer for ten minutes.

Make ahead note: double or triple the sauce recipe and freeze for future meals.

Chicken Enchiladas
~serves 6~

2 cups shredded, cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey jack cheese, divided
1/4 cup sour cream
1 (4oz) can diced green chiles (mild)
1/4 cup chopped fresh cilantro (optional)
10-12 whole wheat or corn tortillas
3 cups Enchilada Sauce (recipe above)

Preheat oven to 350 degrees.

In a large bowl, combine the chicken, green onions, 1/2 cup of each cheese, sour cream, green chiles, optional cilantro, and 1/2 cup of enchilada sauce.

Warm tortillas in a pan or in the microwave just enough to soften.

Lightly oil a 9"x13" pan and spread a little enchilada sauce on the bottom of the pan.

Spread 2-3 T of chicken mixture onto one end of a tortilla and roll up. Place seam side down, side by side, in prepared dish. Repeat until pan is full.

Pour remaining enchilada sauce over enchiladas and top with 1/4 cup of each cheese. Bake until bubbling, 15-20 minutes.

Optional garnishes: sour cream, sliced green onions and chopped cilantro.

Grilled Steak Fajitas

Serves 6-8.

2 to 2-1/2 lbs. skirt steak or flap steak*
salt and pepper
8-10 cloves garlic, pressed or mashed
2 limes
canola or olive oil

Salt and pepper steak on both sides generously. Rub garlic into steak. Squeeze lime juice (1-2 T) over each side. Drizzle oil (1-2 T) over each side. Marinate for at least 2 hours in the fridge. Grill.
Serve with warm tortillas, sauteed onions &bell peppers, rice, beans, salsa and/or guacamole.

*if skirt or flap steak is not available, flank steak may be substituted.

Mexican Rice

Serves 8

2 cups raw white long-grain rice
4 cups water
2 (8oz) cans tomato sauce
2 garlic cloves
1/2 onion, chopped
1 tsp. salt

In a blender, combine tomato sauce, garlic clove, onion and salt and blend for 1-2 minutes until smooth. Combine rice, water and tomato sauce mixture and stir well. Cook in a rice cooker or over the stove until done. Fluff up rice with a rice paddle or fork as soon as it is done.

Note: leftovers freeze well!

Guacamole

3 ripe avocados, preferable Haas
juice from one lime (approx 2 T juice)
1 garlic clove, pressed or minced
2 T minced onion
2 T chopped tomatoes or salsa
1/4 teaspoon salt or to taste

Halve each avocado, remove pit and scoop flesh into a bowl. Mash lightly with other ingredients, using a fork until it is the texture you prefer (we like it slightly chunky while others like it smooth.) Adjust salt if necessary. Serve with tortilla chips.

Note: for spicy guacamole, add one small jalapeno chile, minced.

Crockpot Flan

This recipe is adapted from Rick Rodger's The Slow Cooker Ready & Waiting Cookbook.

It makes a luscious flan! Be sure to check if your souffle pan fits the crockpot first!

Sauce

1/2 cup sugar
2 T water

In a small saucepan over medium heat, bring sugar and water to a boil, stirring constantly. As soon as the mixture boils, stop stirring and cook, occasionally swirling the pot by the handle until the syrup has turned a deep golden brown color, around 4-6 minutes. Immediately, pour the syrup into a 1-quart souffle dish. Using pot holder to protect your hands, quickly tilt the dish to coat the bottom and sides with the syrup, and set aside.

Flan
~serves 4~

2 cups milk
1 3-inch cinnamon stick
1/2 cup sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
2 cups hot water

In a medium, heavy-bottomed saucepan, combine the milk and cinnamon stick and bring to a lower simmer over medium heat. Remove from heat, cover, and let stand for at least 10 minutes. Discard the cinnamon stick.

In a medium bowl, whisk together the sugar, eggs and vanilla. Gradually whisk in the cinnamon flavored milk. Pour into the prepared dish and cover with foil.

Place a collapsible vegetable steamer or a trivet in the bottom of a large (5-quart or larger) crockpot. Pour in 2 cups of hot water. Set the souffle on the steamer or trivet, cover, and slow-cook on LOW for about 2-1/2 hours or until a knife inserted in the center of the custard comes out clean. Let the dish stand in the crockpot until cool enough to remove.

Refrigerate, covered, until firm--at least 3 hours or overnight.

To unmold the custard, run a sharp knife around the inside of the dish. Dip the bottom of the souffle dish into a large bowl or sink of warm water for 15 seconds. Place a large plate over the top of the dish. Hold the plate and dish together and invert them, giving a firm shake to release the custard and sauce onto the plate. Slice into wedges to serve.

Crockpot Turkey

One bone-in turkey breast*
1 cup chicken broth
Chopped carrots, celery and onions
Garlic powder
Salt and pepper to taste

Optional step: Brown turkey over stove for a few minutes until skin is golden brown.

Place vegetables at bottom of crockpot. Pour in chicken broth. Place turkey breast on top of vegetables. Sprinkle generously with salt, pepper and garlic.

Cover and slow cook on LOW for 6-8 hours or until turkey is done. Remove from crockpot and let sit for 10 minutes or so before slicing. Leftovers make great sandwiches.

*Note: Bone-in turkey breast tends to be moister than boneless.

Accompaniment suggestions:
Mashed potatoes or rice
Stuffing
Green beans or sauteed kale
Tossed green salad