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Monday, May 11, 2015

Enchilada Quinoa Casserole

True or False...I should just make this a mexican food blog? Sorry for the similar recipes lately but I warned you that I L-O-V-E mexican food. Plus, I had leftover ingredients from the flautas I made on Thursday. Sometimes you just need to work with what you got!

I have to admit..I've never been a huge fan of quinoa. I've always found it kinda tasteless and boring. Its probably because I only make it when I'm on a diet and diet food just makes me sad. I've never had quinoa with enchilada sauce though, and now I'm kinda in love with it. The enchilada sauce, chiles, and everything else gave it so much flavor. Crazy goodness! Who would have thought quinoa could taste so good?!
Ingredients:
  • 1 cup quinoa
  • 1 (10 oz) can enchilada sauce (I used green sauce because its my favorite)
  • 1 (4.5 oz) can chopped green chiles, drained 
  • 1/2 cup canned corn
  • 1/2 cup pinto beans, drained and rinsed
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 cups shredded taco cheese
  • 1 avocado, diced
  • 1 tomato, diced
Recipe:
  • Cook quinoa according to the package instructions; set aside.
  • Preheat oven to 375 F degrees. Spray a baking dish with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, pinto beans, cilantro, cumin and chili powder.  Stir in 1 cup of the cheese.
  • Pour quinoa mixture into the prepared baking dish. 
  • Bake for 20 minutes. Top with remaining cheese. Broil until cheese is bubbly and melted. 
  • Garnish with diced tomato and avocado

Friday, May 8, 2015

Cheesy Baked Chicken Flautas with Greek Yogurt Guacamole Dip

I found this recipe on pinterest and made it not even knowing what chicken flautas were. In case you're wondering, its a mexican dish (duh!) usually served fried...oh and they are delicious. My eyes saw a creamy cheesy filling wrapped in a tortilla and guacamole and I was like DONE and DONE.  I decided to bake them instead of frying them to make them a little healthier. I also swapped out sour cream for greek yogurt like I normally do. Believe me, you can not tell the difference. Its just as creamy and tasty! I also used greek yogurt in the guacamole. My friend Lindsey made this guacamole last weekend and I became obsessed. I figured the guacamole would be perfect to have with the flautas and it was!!
Guacamole Ingredients:
  • 4 avocados
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapenos, diced with the seeds removed
  • 2 big spoonfuls of plain greek yogurt (you're welcome for the exact measurement!)
  • 1/4 cup of chopped cilantro
  • salt, pepper
  • 1 lime
Guacamole Recipe:
  • Mix avocados and greek yogurt together until smooth. 
  • Add tomatoes, onion, garlic, cilantro, and jalapenos. 
  • Add lime juice from one lime -this will help prevent the avocados from browning. 
  • Add salt and pepper as needed.

 Chicken Flautas Ingredients:
  • 16 tortillas
  • 3 chicken breasts, shredded 
  • 2 cups salsa
  • 1 cup plain greek yogurt
  • 1 8 oz bag of taco shredded cheese
  • 1 15 oz can of corn
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • olive oil
*Note..this is going to make enough for two 9x13 baking dishes. You can easily make one for dinner and freeze the other!

Chicken Flautas Recipe:
  • Preheat oven to 400 F degrees
  • Heat a skillet with olive oil. Add onion and garlic. Cook until softened. Add corn and cook for another 2 minutes. Then, add shredded chicken, salsa, sour cream, and cheese. Stir and cook until combined and cheese is melted. (This will only take a 3-4 minutes.)
  • Spray two 9x13 baking dishes with nonstick cooking spray.
  • Place some filling in each tortilla. Tightly roll the tortilla and place in the baking dish. 
  • Bake for about 15 minutes.
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