Friday, May 08, 2009

Black Bean N Spinach Enchiladas

2 cans black beans rinsed and drained
2 Tbsp fresh lime juice
1 tsp Creole seasoning
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 recipe Spinach Madeleine (2 cups)
1 container sour cream (8 oz)
8 (8 inch) flour tortillas
1 (12 oz) block Monterey Jack cheese, shredded, divided

combine first 7 ingredients in a medium bowl, set aside.  You can also substitute some chicken in place of the 2 can of black beans if you'd like.  I think I preferred the ones without the chicken (I made a couple of both)
Stir together the spinach madeleine and sour cream until blended.  I think I forgot to do this part!!  It was still good even without the sour cream.  I'll try it the right way  next time.
spoon 1/2 cup black bean mixture down the center of each tortilla.  Top with 1/3 cup spinach madeleine and sprinkle with 3 Tbsp cheese.  Roll up, place seam side down in a lightly greased 9x13. sprinkle remaining cheese over top.  cover and bake 350 for 25 minutes. uncover and bake 5-10 min more.  

Spinach Madeleine
20 oz frozen chopped spinach
1/4 cup butter
1/2 tsp minced garlic
2 Tbsp flour
1 cup milk
8 oz velveeta cheese, cubed
1 tsp hot sauce (I didn't use)
1/2 tsp creole seasoning

cook spinach according to package, drain and set aside
melt butter in a medium saucepan over medium heat.  add garlic, saute 1 min. whisk in flour until smooth, whisk constantly 1 minute.  gradually add in milk and cook, whisking constantly 2 minutes or until mixture is thick and bubbly.  Add cheese ,hot sauce, and creole seasoning.  whisk until cheese is melted.  stir in spinach, cook until thoroughly heated.  


Friday, May 01, 2009

Smoky Chicken Chili

2 poblano chili peppers, chopped (Winco didn't have these, so I bought 1 Pasilla chili; it was plenty hot)
1 large red bell pepper, chopped ($.58, eat it up baby!! gotta love Winco!)
1 medium sized sweet onion, chopped
3 garlic cloves, minced
2 Tbsp olive oil
2 cans rotel
1 rotisserie chicken, shredded (I used 2/3 of it and am using the other 1/3 for some black bean and spinach enchiladas that I'm making soon)
1 can (16 oz) navy beans
1 (15 oz) can black beans, drained and rinsed
1 can beer
1 (1.25 oz) package white chicken chili seasoning mix (I used regular chili mix bc I couldn't find the other-it was fine)

Saute first 4 ingredients in hot oil in a large Dutch oven (I am lovin the dutch oven you gave me, thanks!!) over medium high heat 8 minutes or until veggies are tender.
stir in rotel and next 5 ingredients.  Bring to a boil over medium high heat.  reduce heat to low and simmer, stirring occasionally for 1 hour.  Serve with desired toppings (cheese, cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips, etc)

This was Fab!  we ate it in 2 days, yum.  I just love rotisserie chicken in things!  I'll post the enchiladas tomorrow.