Chicken enchiladas with a side of rice and black beans
#enchilada #homecook #kurdish
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The chicken
2 chicken breasts
1 packet of taco seasoning
1 10oz can of diced tomatoes with green chiles
1 28oz of Red enchilada sauce
Corn tortillas
1/2 cup of cream cheese
1/2 cup of shredded cheese
—cook the chicken with the diced tomatoes with green chili, the taco seasoning and some of the red Enchilada sauce Cook it either on the stove top for 30 minutes or in a pressure cooker, after cooked shred the chicken add the cream cheese and cheese to it, fry the corn tortilla slightly, put about 2 tablespoons of the chicken mixture in the corn tortilla roll it up, add some of the enchilada sauce on the bottom of a baking dish put the rolled corn tortilla in the dish add some of the enchilada sauce on top with some shredded cheese put it in the oven at 350° for 25 to 30 minutes.
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Rice
3 cups of jasmine rice washed and soaked for 20 minutes
1 tomato diced
1 small onion diced
2 cloves of garlic minced
1 can of 8oz tomato sauce
1 packet of Sazón
1 tablespoons of chicken bouillon
1/2 tablespoons of salt
1 teaspoon of oregano
1/2 teaspoon of cumin
3 cups of warm water
3 to 4 tablespoons of oil
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Recipe Baked Chicken and Rice With Black Beans
Recipe - Baked Chicken and Rice With Black Beans
INGREDIENTS:
-1 (10 ounce) package yellow rice mix
●1 cup onion , chopped
●1/2 cup green bell pepper , chopped
●1/2 cup carrot , chopped
●1 tablespoon olive oil
●2 cups cooked chicken, cubed
●1 (15 ounce) can black beans , drained
●1 (10 ounce) can diced tomatoes and green chilies
●2 cups grated monterey jack cheese , divided
Chipotle Burrito Bowls - Even Better at Home!
Skip takeout line and make this Chipotle Burrito Bowl at home instead! Filled with healthy ingredients, like copycat Chipotle chicken, cilantro lime rice, corn salsa, guacamole, and beans, you'll be surprised how easy it is to throw this dish together. Serve up this delicious recipe when you're craving the real thing, and you won't even know the difference.
RECIPE:
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E-mail: london(at)evolvingtable.com
Chicken Monterey
A humble, simple meal with a few ingredients. Enjoy it as the main dish, in a sandwich, or even sliced in a wrap for portability!
Ingredients:
2 boneless, skinless chicken breasts, halved lengthwise (or 4 cutlets)
olive oil for pan
dash of salt, dash of pepper
4 whole, fire-roasted mild green chiles, seeded and butterflied
1 1/2 cups freshly shredded Monterey Jack cheese (fresh is best, and grated melts better than slices)
Optional:
Bun & fixin's
Instructions:
Preheat pan (grillpan, if you have one) on a medium-high stovetop for about 5 minutes.
Sprinkle a little olive oil, if desired.
Place cutlets (with a little salt and pepper) on pan and cover, if you have a press
Cook approximately 4 minutes per side (check for temperature at least 165F OR juices run clear.
Once chicken is up to temperature, flip one more time and immediately place the chiles on the chicken. Cover and cook for about 1 minute to warm the chiles.
Add a generous handful of Jack cheese on each cutlet. Cover pan until melted or, using an oven-safe pan, place under broiler for about 30 seconds or until cheese is fully melted.
Serve with your choice of sides. Black beans, or pintos and rice would be amazing on a plate or wrapped up as a burrito.
Grab a soft bun, such as brioche, and make a lovely sandwich.
This is great as an inside meal or straight from your outdoor grill.
Enjoy!
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Chicken Enchiladas with Black Beans | Tara the Foodie
Chicken Enchiladas with Black Beans!
This enchiladas recipe is easy and really tasty. It's a crowd pleaser! Plus, you can switch up the ingredients to fit whatever you have on hand or are in the mood for.
Let me know if you make this - I'd love to hear what you thought of it!
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Quesadillas | Basics with Babish
This week, the Babish Culinary Universe is going through a serious cheese phase. No, I'm not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we're about to make taco night look like a punk.
Recipe:
Ingredients & Shopping List
+ For the chicken quesadillas:
Sharp cheddar cheese, grated
Monterey jack cheese, grated
3 chicken breasts, butterflied and pounded thin
Flour tortillas
Sauteed peppers and onions (optional)
2-3 Tbsp oil per quesadilla
Guac, salsa, and sour cream for serving
+ For the chicken marinade:
2 Tbsp vegetable oil
2 garlic cloves, crushed
1 tsp oregano
1 Tbsp cumin
1 tsp cayenne
1 tsp paprika
1 tsp white sugar
1 lime, juiced
1 Tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground pepper
+ For the steak quesadillas:
1 skirt or hangar steak
Salt and pepper
Vegetable oil
Diced onion and pepper (to cook after the steak)
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
+ For the vegetarian quesadillas
1 zucchini, finely chopped
1 can corn, drained and rinsed
Vegetable oil
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
+ Fo the guac:
2 avocados
1/2 small red onion, finely chopped
1 large jalapeno, seeded and diced
2 cloves garlic, grated
1 lime, juiced
Cumin, to taste
Salt and pepper, to taste
Music:
90s Kid and Sweet Berry Wine by Blue Wednesday
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