Posted on

Easy Enchiladas-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 3 Tablespoons oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped onions
  • 1 1/2-2 cans black beans, drained and rinsed
  • 1 can tomato sauce
  • 1/2-1 cup salsa
  • 3 teaspoons cumin
  • 10 flour tortillas
  • 1 cup chopped or shredded chicken (optional)
  • 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350. Add oil to a large skillet. Saute onion in oil on low heat until onion is soft, add cumin and minced garlic and cook for 30 seconds longer.

Add one can of black beans to skillet and mash with a fork while cooking. Add the rest of the beans and stir well. Add half the can of tomato sauce, salsa, and chicken. Cook over low heat until warmed through, about 5 minutes.

Spread about 1/2 cup of bean and chicken mixture in the middle of each tortilla and sprinkle 1 tablespoon of cheese on top. Roll and place seam down in a 9X13 baking dish (sprayed with pam). Mix remaining tomato sauce with 2-3 tablespoons of water (I add 1/2 cup of salsa), and cover tortillas evenly with sauce. Top with remaining cheese. Cover and bak for 25-30 minutes.

Posted on

Chicken Tortilla Soup – Andrea Roskelley (Crock Pot or Instant Pot

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed (Andrea uses canned so that’s fine too)
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced (Andrea didn’t use because she didn’t have so whatever you have works)
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions for crock pot

  1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
  2. Before serving, shred the chicken.

To make homemade tortilla strips:

  1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  2. Enjoy with toppings!

Instructions for Instant Pot

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!
Posted on

Chicken Tortilla Soup

  • 4 boneless skinless chicken breasts
  • 2 cans (14 oz each) diced tomatoes (undrained)
  • 1 small can mild green chilies, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (may need up to a cup more)
  • 1 tsp cumin
  • salt/pepper to taste
  • 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup shredded Monterey jack
  • 1 avocado, diced and tossed with lime

Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.

Posted on

Beef Taco Skillet

  • 1 lb. ground beef
  • 1 can tomato sauce
  • 1 cup salsa
  • 1/2 cup water
  • 8 corn tortillas cut into 1 inch pieces
  • 1 cup shredded cheddar cheese
  1. Brown ground beef and drain.
  2. Add tomato sauce, salsa, water, tortillas, and half the cheese.
  3. Heat to a boil. Cover and cool over low heat 5 mn. or until hot
  4. Top with remaining cheese. Serves 4
Posted on

Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.