Enchilada Casserole

Um, well we found a new favorite meal. Seriously, my husband and I fought over the last slice;

It was that good.

It all started with me wanting to make enchiladas. I prefer the green sauce, I mean I make everything with it, especially enchiladas. Until one day, while biting into the delicious chicken filled tortilla slathered with that yummy green sauce, my husband asks "hey, do you think we can use red sauce next time, I like it more". WHAT?! Oh the things you learned when married.

But I don't like the red sauce that comes in the can.  No matter what brand, so I started my hunt for a good homemade one; Thanks to gimmie some oven. I found it.

This sauce is good. No, not good. This sauce is amazing. And SO EASY to make. 

So I now had my perfect sauce. Now to the enchiladas.

But wait, I was  running out of time that busy night to take the time to slather and roll each tortilla shell, so what did I do. I layered it and made a casserole.

 Genius. I know.

So viola. You get this delicious beauty.

Simple. Easy. and mouthwatering-delicious.
Enjoy!

Ingredients:
Sauce

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

Casserole
6-8 corn tortillas
2 cups of cheese any flavor (we used Kraft Mexican mix), separated.
3 chicken breasts-cooked and shredded.
1 can black beans (rinsed)


Directions:
Start the sauce: Heat the oil in a small sauce pan over medium high heat. Add flour and stir together quickly. Once mixed well pour in the chicken broth and whisk together until no lumps remain. Add in the rest of the spices and stir until well combined. Now, let simmer for 10-15.
Use immediately or store in an air tight container for up to 14 days.

Once the sauce is done:  Preheat oven to 3Spread a nice layer on bottom of a baking dish.

Lay a base of tortillas on-top of the sauce, then some cheese, all the chicken, all the beans, and then more cheese--leaving some leftover for the top. Pour sauce all over layered mixture--leaving some for the top.

Lay a top layer of tortillas over the chicken and beans and pour the rest of the sauce on top then sprinkle with  remaining cheese.

Bake  uncovered for 20min, until cheese is melted and bubbly.

Let cool for 5-10 min.

Dive in!

Chili Lime Roast

London broil is a fantastic cut of meat.
It's a thick enough to hold a ton of flavor but it's also very lean and easily shredded.

I was first introduced to London broil by my mother-in-law who makes her pepper steak with it.
I love it.

It does have a unique "roast" like flavor that is hard to mask, but I found the key to this dish is the lime. It makes this roast a flavorful mexican fiesta in your mouth.

This dish is simple, high in protein, clean eating, and DELICIOUS!

Ingredients:
2lbs London broil, frozen
1tbs garlic powder
1/2 chili powder
1tbs cumin
2 cups  stalk (chicken, beef, veggie, your choice)
1/2 onion, minced
1 tbs vinegar
1 4oz can of diced green chilies
2 limes, juiced

*optional sweet potato

Directions: 
Place frozen* London broil, stalk, seasonings, vinegar, chilies and onion in the slow cooker.
Set on high for 3-4 hours then turn to low for another 3 hours.
Take two forks and shred the cooked meat.
Squeeze the two limes over the shredded beef and stir.

* If your london broil is thawed cut the the  cooking time down to just 3-4 hours in the crock pot.

* If you don't have a crock pot, cut the London broil into thin strips then place them in a large pot over medium heat. Cook the meat all the way through and then all all the ingredients, except the lime. Bring to a boil for 2 min then let simmer for 20-30 min until everything is mixed in. Squeeze the two limes over the meat and shrewd more as needed.

Use to make delicious tacos or top it on a spicy sweet potato

Spicy Sweet Potato
1 sweet potato
1/16 cayenne pepper
1/4 tsp garlic powder

Poke holes in the sweet potato with a fork and then microwave for 3-5 min.
Carefully cut it open (the steam from the inside can burn) and scrape the insides away from the skin. Place the insides in a small bowl with the cayenne pepper, and garlic powder.
Smash it all together with a fork.

Done.

Enjoy!!!!

Savory Chicken Tacos (Spicy!)

      Eating these chicken Tacos, aka Fajitas without the peppers, exposes your palate to unbelievable amounts of explosive flavors.

      The aroma, while cooking, will be so tempting you'll have to restrain yourself to not pick the chicken straight out of the pan and eat it. 

      I encourage you to perform self discipline and place the chicken in a warm homemade tortilla topped with any extra toppings that suit your taste buds, sit down at a table and then take a savory bite and enjoy a moment of foodie euphoria.

Did I mention it's super easy to to make. Oh yes. It is. 

Ingredients: 

• 2 chicken breasts, fat cut off
•  1/4 tsp salt
• 1/4 tsp pepper
• 1/2 generous tsp chili powder
• 1/2 " " tsp cumin
• 1/2 " " tsp oregano
• 1/2 " " tsp paprika
• 1 tsp garlic powder
• 1 tsp minced onion flakes
• 1 tsp crushed red pepper flakes
• 2 tbs extra virgin olive oil, divided

Directions:

Slice chicken breast into 2 1/2-3 inch pieces.

Add all the spices and 1 of the tbs of olive oil to a freezer ziplock bag.

Add chicken pieces and shake/mix till well combined. Let sit.

                                                                  

Heat the other 1tbs of olive oil in a medium skillet on medium-high heat. Add seasoned chicken.

                                                                                                   
Cook till chicken is no longer pink. 5-7ish min.

Enjoy in a warm tortilla topped with other delectable ingredients of your choice. 

Bite. 

*You can easily make them fajitas by adding in 1 cup sliced bell peppers of your choice. 

*You can easily double the batch to allow others to experience the magic of this recipe.