Dutch Oven Chicken Enchiladas

I was approached by a representative from CSNstores.com (Hi, C-!) and she asked me if I would be willing to share with you all the fantastic-ness that is the Dutch oven! I, of course, quickly agreed knowing that you all need to seriously get one of these bad boys! I love my bright orange Rachael Ray Dutch oven, but there are tons of others you can find here. I have extensively searched the cookware.com website (part of the CSNstores group) and absolutely love everything they have to offer! Hey, Dad, can I use your credit card? I...uhh...err...have an emergency...yeah, that's it, an emergency! I'll pay you back--I promise!

Isn't she perrrtty?

So, now here's the even greater news. YOU, yes YOU, could win your very own $40 gift certificate you can use toward your purchase of ANYTHING from the CSNstores.com group--even a nifty, new Dutch oven! Here's how to enter: just leave a comment below. It could be about the Chicken Enchiladas, the Dutch oven, the weather, why everything ought to be sold in twin packs, or really anything else that makes your heart happy. You have the rest of the week to leave comments (only one per day, please!) and at the end of the week (meaning Saturday) I'll choose a winner using Random.org so it won't seem like I'm playing favorites! -- This contest is now closed.

Oh--I almost forgot! Here's how you make these fantastic Dutch Oven Chicken Enchiladas:

Dutch Oven Chicken Enchiladas
Serves: 6 hungry adults
Source: Heavily edited, but inspired by http://papadutch.home.comcast.net/~papadutch/ (Byron's Dutch Oven Recipes--this guy is cool!)

Ingredients:
2 chicken breasts, cooked and shredded

12 corn tortillas

1 (4 oz) can diced green chiles, undrained

2 cans cream of chicken soup

1 pint sour cream

1 small (4 oz?) cans sliced black olives, drained

2 cups shredded Mexican blend cheese

1/2 large onion, chopped

3 cloves garlic, minced

6 green onions, chopped

2 T olive oil

dash cumin

dash chili powder

salt and pepper to taste

Directions:

Preheat oven to 350. Boil your chicken in a stock pot on the stove top until it is no longer pink. Shred it up using two forks and set aside.

In a medium bowl, mix together the cans of soup, sour cream, diced green chiles, cumin, chili powder, and salt and pepper. Set aside.

Heat the 2 T olive oil in your Dutch oven on the stove top over medium heat. Once the oil is hot, add the onions, garlic, and olives. Once the onions are tender, add the shredded chicken to reheat. Transfer the chicken mixture to another bowl.

Put enough of the sour cream mixture (about 1 cup) on the bottom of the Dutch oven to cover the bottom. Warm the tortillas in the microwave for a minute to soften them. Fill a tortilla with a scoop of the chicken mixture, a pinch of the green onions, and a sprinkle of cheese. Roll it up and place it seam side down. Do this for all the tortillas and arrange in the Dutch oven. Cover the tortillas with the rest of the sauce, the shredded cheese, and the rest of the chopped green onions.

Bake uncovered for about 35 minutes, or until the cheese is melted, and sauce is bubbly, and the dish is heated through.

Side note: You can do this same thing in a 9x13 glass dish, but the Dutch oven is fun to use!
Side note #2: Visit Foodista to check out more Dutch oven recipes!

Dutch Oven

Beef and Bean Burritos

I recently wandered over to the Pioneer Woman and found a couple of great "Sixteen Minute" recipes. During the summer months I don't particularly enjoy cooking indoors, but I hate to ask Mario to grill something every single night! I whipped this up (in a bit more than 16 minutes) and we both really enjoyed it--even though Mario's first choice isn't Mexican food! I cut the recipe in half since I wasn't feeding 2 growing boys and it was perfect for the two of us plus a lunch for me the next day! :)

Beef and Bean Burritos (that should take 16 minutes)

Yields: 4 servings

Source: ThePioneerWoman

Ingredients:

1 pound ground beef

1/2 yellow onion

1 small can Mexican Tomato Sauce (I think it's like 4.5 oz and the can is yellow)

salt and pepper to taste

oregano and garlic powder to taste

1 can (14.5 oz) refried beans

grated Mexican cheese

a package of burrito flour tortillas (whatever size you'd like)

your favorite toppings: cilantro, sour cream, tomatoes, salsa, guacamole, black olives, onions, green chiles, etc.

Directions:

Brown the beef and onion in a skillet; season with salt and pepper. Pour in the sauce, sprinkle in the garlic powder and oregano and simmer over medium-low heat. Heat refried beans in a saucepan and add cheese and still until its melted; keep on low heat. Heat the tortillas in the microwave for 30 seconds to 1 minute (do 2 at a time). Fill each tortilla with some beans and beef; fold the ends then roll it on up. Place the filled burritos on a plate, top with some cheese, and microwave for 1 minute or until the cheese is melted. Top with whatever you'd like! Serve with some Mexican rice!

Green Chile Chicken Enchiladas

Friends come in stages; many of the friends I had as a little girl are not the same friends that I have now as young adult which will likely not be the friends I have when I'm 60. But, there are few friends I KNOW will be around forever. One of these such friends is Kalene; we've been best friends since junior high. Another is Summer. We didn't meet until college, but I know we'll be the best of friends forever. Enter, Green Chile Chicken Enchiladas! I went over to Summer's mom's house one night, and getting together with Summer and her mom means lots of good food, lots of fun, and lots of laughs. Her mom, Judy, is a wonderfully creative stamper/scrapbooker and an amazing chef. Summer also loves to cook. She and I developed our love for cooking from our moms, so we immediately had a connection. When Judy made this for dinner I immediately demanded the recipe. It is so rich and creamy and not one of the flavors overpowers another. When Summer and I get together we usually end up complimenting each other's talents perfectly: she always takes care of the dessert while I prepare the savory dishes. Enjoy this recipe with your favorite Mexican rice (I either use a box or go to my local Mexican restaurant...although I should learn to make it soon!).

Green Chile Chicken Enchiladas
Source: Judy
Serves: 6
2 chicken breasts, cooked and shredded (or 1 can of canned chicken)
1 16 oz. container of sour cream
3 c. shredded Mexican style cheese (a combo of Monterey Jack and cheddar works)
1 4 oz. can diced green chiles, like Ortega chiles, do not drain
2 cans cream of mushroom soup
12 corn tortillas
8 green onions, diced
1/2 tsp. salt

Preheat oven to 350. Combine the cream of mushroom soup, the sour cream, the chicken, the green chiles, and the salt in a large bowl. Mix well to blend flavors. In a 9x13 baking dish, spoon enough of the sour cream mixture to coat the bottom. Warm the tortillas in the microwave for 30 seconds, or until they're all warm enough to roll without breaking. Fill each tortilla with some cheese and green onions--leave some behind for topping; roll and place seam side down on the bottom of the baking dish. Cover the filled tortillas with the remaining sour cream mixture and top with the rest of the cheese and green onions. Bake for 25-35 minutes until cheese is melted and the dish is bubbling. Enjoy with rice!

Tacos de Carne Asada

I live in Southern California where the Mexican food is both A) in abundance, and B) DELICIOUS. Growing up, we frequented the local Mexican restaurants on our family nights out. The question, "Italian? American? Chinese? Mexican?" never arose in my house; it was only "Which Mexican restaurant are we going to this time?" Our family would scarf down those baskets of chips and salsa! We usually always ordered the same thing: Dad will have a chimichanga, Mom will have a loaded quesadilla, I'll have a shredded beef taco and cheese enchilada, and Kim (my younger sister) will have taquitos. It never failed. Well, my Lebanese husband grew up exactly opposite...all Lebanese food, all the time, so when the rare occasion arises that he's willing to have Mexican food, I go for it! These tacos de carne asada are a regular staple at our friends' parties. Mario grills the meat to perfection while I heat the tortillas to the perfect temperature. Ultimately, you may not have access to a Mexican market so I've provided an alternate version of the meat below. Enjoy!

Tacos de Carne Asada
Serves: 4

1 1/2 lbs. carne asada from your local Mexican market, 1 1/2 lbs. flank steak seasoned with salt, pepper, garlic powder, and carne asada seasoning found in plastic baggies in the grocery store
2 limes, each sliced into 8 wedges
1/2 - 1 bunch of cilantro, chopped
1/2 - 1 yellow onion, diced
your favorite guacamole
sour cream
salsa
8 oz. shredded cheese
8 small, soft, corn tortillas
your favorite Mexican rice and beans on the side

Heat grill on medium-low. Grill steak until desired doneness. Meanwhile, dice onions, chop cilantro, dip a few chips in your favorite salsa and guacamole, cut the limes, open a cold beer, and shred the cheese (or open the bag!). Take the meat off the grill and allow to rest for a few minutes. To heat the tortillas, you can do it one of two ways: 1) over the flame on your gas stove or the hot grill plates on your grill, toast the tortillas one at a time for just a few seconds on either side until you see a few toasty charred spots, or 2) put a small frying pan over medium high heat and warm the tortillas one at a time, flipping every few seconds. When the meat has rested, slice it into strips or cut it into squares. Load your tortilla up with a few pieces of meat, squirt some lime on the carne, top it with some cilantro, onion, sour cream, guacamole, and cheese. You can, of course, alter this to suit your own tastes. Serve with rice and beans and you're set to have a fiesta! Ole!


No cheese for me--this time at least!


I don't drink often, but I do love beer and tacos!


Yum!




My camera's not the best for motion shots, but you get the point!