This is one of my go-to meals when I don’t feel like spending a lot of time in the kitchen. New Mexican-style stacked enchiladas are super easy, inexpensive (less than $5 for the whole meal), fast (20 minutes from start to finish), and delicious. I serve the enchiladas with black beans, which meshes really well with the enchilada sauce.
3 tablespoons oil (I use canola)
3 tablespoons flour
3 tablespoons chili powder
1 1/2 cups water
8 ounce can tomato sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
corn tortillas (3 or 4 per person)
shredded cheese (I used cheddar, Monterrey jack, or a Mexican blend)
To make the enchilada sauce: Heat the oil in a saucepan over medium heat. Whisk in the flour and chili powder and cook for about 30 seconds. Add the ground cumin and garlic powder. Gradually whisk in the 1 1/2 cups of water. Continue to whisk as the sauce thickens. Add the can of tomato sauce and season with salt. Reduce the heat to low and keep the sauce hot, stirring occasionally, as you prepare to make the enchiladas.
To make the enchiladas: Heat about an inch of oil in a small frying pan over medium-high heat. Briefly fry the corn tortillas until they are soft, but not crispy. Remove them from the oil and place them on a paper towel-lined plate.
To assemble the enchiladas: Put a large spoonful (about 1/4 cup) of the hot enchilada sauce on a plate. Top with a softened corn tortilla. Top with another spoonful of hot enchilada sauce, making sure the whole tortilla is covered, and sprinkle with shredded cheese (about 2 tablespoons). Layer with another softened tortilla. Repeat the process….sauce, cheese, tortilla…..until you have a stack that contains 3 or 4 corn tortillas total. Finish the last tortilla/enchilada stack with more sauce and a little more cheese. Serve immediately.
This is a great recipe when you are looking for something easy. It is comfort food.
I typically make enchilada sauce from scratch, but will grab a can of enchilada sauce from Aldi to make this recipe even easier. I was pleasantly surprised with the Pueblo Lindo Red Enchilada Sauce from Aldi. It’s pretty good for canned sauce. No shame.
Crockpot Chicken Enchilada Casserole
3 boneless, skinless chicken breasts
28 ounce can red enchilada sauce (or about 3 1/2 cups of homemade enchilada sauce)
1 teaspoon each: garlic powder, ground cumin, and chili powder
1 tablespoon corn starch and enough water to make a slurry
1 cup shredded cheese (cheddar, Monterrey jack, or a Mexican cheese blend are great)
10 corn tortillas
Place the chicken breasts in the crockpot. Add the spices to the canned enchilada sauce and then pour over the chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove the chicken breasts from the sauce and let cool slightly. Once cool enough to handle, shred the chicken with two forks.
Stack the 10 corn tortillas. Cut into 4 strips and then turn a quarter turn and cut the strips into fourths to make bite-size pieces.
Stir the cornstarch slurry into the enchilada sauce. Add the cheese, shredded chicken, and corn tortilla pieces to the sauce. Mix well to combine and cook 30 minutes more or until the cheese is melted and the casserole is heated through.
I stopped at a Hispanic market Friday night and bought a bag of minature tomatillos (Tomatillo Milpero) and some beautiful serranos. The Tomatillo Milpero were so cute. There was no noticeable taste difference compared to regular tomatillos.
I do like to cook in the crockpot in the summer to avoid heating up the kitchen. I based this recipe on my favorite Salsa Verde recipe. It’s great served with Cilantro Lime Rice and black beans.
I made enchiladas with the leftover chicken and sauce. They were fantastic too. To make the enchiladas: Spread a little of the leftover tomatillos sauce in the both of a baking dish. Shred the chicken and mix it with shredded cheese and a little of the tomatillo sauce. Divide the mixture between 8 warmed corn tortillas and place them in the baking dish. Cover the enchiladas with the remaining tomatillo sauce and bake in a 350º oven for 15 – 20 minutes, or until bubbly and hot. You can sprinkle some shredded cheese on top the last 5 minutes or so of baking, if you would like.
You can complain about getting two different meals out of one.
Crockpot Tomatillo Chicken
4 boneless, skinless chicken breasts (about 2.5 pounds)
2 pounds tomatillos, husks removed, cut in half (also remove the stem if still attached)
1 onion, roughly chopped
2 cloves garlic, chopped
2 – 4 whole serranos, stems removed
1 tablespoon white vinegar
salt and pepper
1 tablespoon olive oil
Place the tomatillos, onion, garlic, and serranos in the crockpot. Season with the vinegar, salt, and pepper. Place the chicken breasts on top of the tomatillo mixture. Season with salt and pepper. Drizzle the olive oil over the top of the chicken breasts.
Cook on low for 6 – 8 hours or on high for 3 – 4 hours until the chicken is tender. Before serving, remove the chicken from the crockpot. Using a hand blender, puree the tomatillo mixture in the crockpot. Serve the tomatillo sauce over the chicken breasts.
This is one of my all-time favorite meals. It’s easy, delicious, comforting, and makes a big batch that ensures leftovers for future meals.
If you like your posole a little more on the brothy side, feel free to add an additional cup of water (or chicken broth) to the recipe.
Easy Chicken Posole
5 cups chicken broth
2 chicken breasts
2 poblano peppers, roasted, seeded, and chopped (or a 4 ounce can diced green chiles, drained or 3 jalapenos, seeded and chopped)
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes (and their juices)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
salt and pepper, to taste
handful of fresh cilantro, chopped
grated cheese (I like cheddar)
shredded green cabbage
thinly sliced radishes
Bring 5 cups of chicken broth and the chicken breasts to boil in soup pot. Reduce heat slightly and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a cutting board and reserve the cooking liquid in the pot. Let the chicken cool.
Add the chopped roasted poblanos (or canned green chiles or chopped jalapenos), drained hominy, diced tomatoes (and their juices), Mexican oregano, and ground cumin to the reserved chicken broth. Bring to a boil over medium-high heat. Shred the chicken while the posole is coming to a boil. Once it does, added the shredded chicken and cook until the chicken is heated through, about 5 minutes. Season the posole to taste with salt and pepper. Stir in the chopped cilantro and serve in bowls. Let everyone top their posole with cheese, shredded cabbage, and sliced radishes.
This is a recipe I posted on my other blog last night. I’m on a low iodine diet for 2 1/2 weeks to prepare my body for a tracer dose of radioactive iodine and a nuclear whole body scan to check for possible recurrence of thyroid cancer. I’m looking forward to a clear scan.
The thyroid is gland that absorbs iodine from one’s diet and uses it to make hormones that are used by the rest of the body. Certain types of thyroid cancers mimic healthy thyroid tissue and also absorb iodine. Because of that characteristic, certain thyroid cancers can be treated successfully with radioactive iodine. By eating a low iodine diet, the thyroid and certain thyroid cancers are starved of iodine. When the radioactive iodine is ingested, the thyroid/thyroid cancer tissues gobble up the iodine with radiation attached. In a large, therapeutic dose the thyroid/thyroid cancer tissue is killed. In lower, tracer doses it allows for a scan that shows where the radioactive iodine was taken up. They are able to see if there is a recurrence of thyroid cancer (or regrowth of healthy thyroid tissue).
On the low iodine diet (LID), you can not eat iodized salt, sea salt, dairy, egg yolks, soy (soy oil and soy lecithin are fine), seafood, sea products (seaweed, carrageenan), certain dough conditioners, and red dye #3 or any foods that contain these ingredients. You can only have 5 – 6 ounces of meat per day. This diet is a challenge, but each time I have to do it, it gets easier. Only 12 more days to go.
When I am on LID, I eat these Baked Chicken Taquitos with LID-safe salsa and avocado “cream” (avocado blended with lime juice and kosher salt until smooth).
If you are not on LID, you can add cheese to the chicken mixture. You can also add other ingredients such as roasted chile peppers, kale, spinach, etc…
These taquitos freeze really well, but they have to be reheated in the oven (or toaster oven) to maintain crispiness. They get soft and chewy when reheated in the microwave.
Baked Chicken Taquitos
1 whole chicken
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup salsa
Season the chicken with kosher salt and black pepper. Place in the crockpot and cook on low for 6 – 8 hours or on high for 3 -4 hour until the meat is tender and falling off the bones. Remove the chicken from the crockpot and let cool. Remove the chicken meat from the bones, discarding the skin and bones (unless you plan to make chicken stock.…in that case, reserve). Shred the chicken. You should have about 6 cups of shredded chicken meat.
Preheat the oven to 400º F.
Add the ground cumin, garlic powder, and salsa to the shredded chicken. Season with more kosher salt and black pepper, if needed. Mix to combine.
Place 4 corn tortillas on a large microwave safe plate. Microwave on high for about 30 seconds to soften tortillas. Place about 2 tablespoons of the chicken mixture on bottom third of the warmed corn tortilla. Roll up and secure with a toothpick. Don’t roll too tight. Place the taquito on a baking sheet. Repeat until all of the chicken mixture is used. You will have approximately 18 taquitos. Use two baking sheets if you need to. Spray the taquitos with cooking spray and place in the oven. Cook for 20 minutes, turning after the 10 minutes, until crispy and golden brown. Remove the toothpick before serving.
This is a nice change from a heavier, spicier beef chili. I like this dish a little more on the soupy side. If you like a thicker chili, add less chicken broth and definitely add the masa harina to help thicken. Serve the Crockpot Chicken and White Bean Chili with cornbread or fresh tortillas.
I think this could easily be made into a crockpot freezer meal. Add all of the ingredients except for the canned beans and masa harina to a gallon-sized freezer bag. Freeze flat. You could make several at one time and have them on hand for easy crockpot meals. The day before cooking, place the frozen bag in the refrigerator to defrost. Place the defrosted contents of the bag in the crockpot with the drained canned white beans and cook 6 – 8 hours on low or 3 – 4 hours on high. Stir in the masa harina/water slurry 30 minutes before serving.
Crockpot Chicken and White Bean Chili
1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon Mexican oregano
1/4 teaspoon ground cayenne (or to taste)
1 teaspoon salt (or to taste)
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
2 jalapenos, stems and seeds removed and finely chopped
1 4 ounce can roasted chopped green chiles, drained (or the equivalent of chiles you roasted yourself)
2 15.5 ounce cans white beans (Great Northern, Cannellini, Navy), drained
1 cup frozen corn
2 cups chicken broth
2 tablespoons Masa Harina mixed with enough water to make a slurry
fresh cilantro, chopped
cheese, shredded (Monterrey jack, pepper jack are great options)
Place chicken breasts in the bottom of the crockpot. Sprinkle the cumin, coriander, paprika, Mexican oregano, cayenne, and salt over the chicken. Add the onions, bell pepper, garlic, jalapenos, roasted chiles, white beans, corn, and chicken broth. Cook on low for 6 – 8 hours or on high 3 -4 hours.
30 minutes before serving, remove the chicken breasts and shred with a fork. Return the shredded chicken to the crockpot. Stir in the masa harina/water slurry and continue to cook 30 minutes until the chili is thickened.
Serve and let each person customize their toppings.
This soup is incredibly good! Plus, it’s fast to make. Perfect for a weeknight dinner. If you are in a rush, you can just skip baking the tortilla strips and just crumble some purchased tortilla chips over the top.
Tortilla Soup with Shrimp and Avocado
corn tortillas, about 12
1 tablespoon canola oil
1 onion, chopped
4 cloves garlic, minced
2 jalapenos, seeded and minced
1/2 teaspoon ground cumin
1 14.5 ounce can petite diced tomatoes (with juices)
8 cups vegetable or chicken broth
1/4 teaspoon ground cayenne
1/4 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound shrimp, peeled and deveined
fresh cilantro, chopped
lime, cut into wedges
Preheat oven to 400° F. Stack the fresh corn tortillas and cut in half. Re-stack and then cut into then strips. Arrange the corn tortilla strips on a baking sheet, spray with cooking spray, and sprinkle with a little salt. Bake in the oven until golden (about 8 – 10 minutes), stirring occasionally to ensure even browning. Remove from oven and let cool.
In a soup pot, heat the canola oil over medium-high heat. Add the chopped onion and cook until softened and starting to brown. Add the garlic and jalapeno and continue to cook for another minute or two. Stir in the ground cumin. Next, add the petite diced tomatoes and juices, broth, cayenne, Mexican oregano, and tomato paste. Stir well and bring to a boil. Once the soup has come to a boil, add the peeled and deveined shrimp and cook until the shrimp is done, about 5 minutes.
Ladle the soup into a bowl. Top with diced avocado, fresh cilantro, and a handful of the baked tortilla strips. Serve with a wedge of lime to squeeze over the soup before eating.