Kay-NM.Chipotle Chicken Spaghetti Squash
Kay's Southwestern Chipotle Chicken Spaghetti Squash
1 spaghetti squash
2 Tbsp unsalted butter
8 oz boneless, skinless chicken breast, cut into 1/2 - inch cubes
salt and pepper
1 cup green and red bell peppers, seeded and diced small
1 onion, diced small
1/2 cup tomato, diced small
1 Tbsp garlic, minced
1 canned chipotle, seeded and chopped
1/4 cup heavy cream
1/2 cup canned black beans
1 cup pepper jack cheese, freshly grated
Fried tortilla strips
Cilantro cream (optional)
Preheat oven to 400 degrees
Slice squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes until tender.
Meanwhile, season chicken with salt and pepper, melt butter in a saute' pan and sear chicken until golden. Remove and place in a bowl.
Saute' bell peppers and onions until tender; add in tomato, garlic and chipotle, and saute' for another minute until everything is caramelized.
Remove from heat and stir in heavy cream.
When squash is cool enough to handle, scrape out the insides with a fork and add it to the bowl with the chicken.
Add sauteed veggies to the bowl along with black beans and 3/4 cup of cheese.
Bake on a parchment-lined baking sheet for 20-30 minutes until hot and bubbly,
Remove from the oven and garnish with tortilla strips, cilantro cream and chopped cilantro.
Pablo's-TX White Chicken Enchiladas
Pablo's White Chicken Enchiladas
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9x13 pan.
Mix chicken and 1 cup cheese. Rill up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and under high broil for 3 minutes to brown the cheese.
The sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
Jim's TX Ground Beef Tortilla Casserole
Jim's Mexican Ground Beef Tortilla Layer Casserole
1 1/2 lbs ground beef
1 onion, chopped
1 green pepper seeded and diced
1-2 Tbsp fresh minced garlic
1 large jalapeno pepper seeded and finely chopped (optional)
2-4 tsp cumin (or to taste)
salt and black pepper
2 10 oz cans red enchilada sauce
1 15 oz can black beans (rinsed and drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
coarsely crushed tortilla chips
Set oven at 350 degrees. Grease an 11 x 7 inch baking dish. In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin. Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper. Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish. Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish. Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese. Repeat the layers twice but omitting the final cheese layer on top. Drizzle any remaining canned enchilada sauce (from the second can) on top. Cover with foil and bake in a 350 degree F oven for 25 minutes. Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted. Let stand 10-15 minutes before slicing. Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.