Cheesy Sour Cream Enchiladas

Cheesy Sour Cream Enchiladas

As I mentioned in my last post we recently had a Tex Mex feast with friends to celebrate Labor Day. One of the dishes that I served was a Cheesy Sour Cream Enchilada dish, along with our other Tex Mex selections.

Now I’m a big fan of enchiladas, when they’re done right of course, and this one really was fabulous! I ended up eating left overs for a week, but I didn’t regret any of those repeat meals! It’s a bit of work to put together, but it really is easy, and if you like these types of dishes then you’ll definitely like this one!

On a side note this was my little piece of heaven yesterday:

Assateague National Seashore: Our Spot

Isn’t it gorgeous? I really love the Assateague National Seashore in Maryland!

Assateague National Seashore Looking Back up Toward Ocean City, Maryland

Lex had a blast playing in the waves:

My little Mermaid

And we had a really nice time despite the fact I had a small migraine and stayed mainly under the umbrella snoozing much of the afternoon while Jamison and Lex played on the beach. Toward the end I started feeling a bit better. A day on the beach, despite the headache is heaven to me! Even if all I did was enjoy the breeze and listen to the waves!

This was taken right before we started to pack up our things and head home:

Me and Miss G

What does any of this have to do with enchiladas? Nothing! But I wanted to share anyway!

Now let’s make some Cheesy Sour Cream Enchiladas!

What You’ll Need:
Burrito sized flour tortillas
4-6 cups of shredded cheese (Note: Colby, Cheddar, Monterrey Jack, pepper jack and Colby jack can be used. Or you can use a mix of any of them.)
1/3 cup of extra virgin olive oil
4-6 heaping tablespoons of flour
2 cups of chicken broth (Note: I used homemade, but store bought is fine.)
1 can of chopped green chilies
1 – 6 ounce jar of fire roasted peppers, drained and chopped
1 can of Rotel
1 small red onion, chopped
1 small container of sour cream (Note: 8 to 10 ounces)
More shredded cheese for topping

Preheat oven to 375 F.

Spray a large, rectangle baking dish with non-stick spray, or brush with olive oil, to prevent sticking. Set aside.

Place a tortilla flat and add a generous amount of cheese down the middle of the tortilla. Since this is your only filling, make sure to add a lot of cheese!

Roll the tortilla around the cheese and place the stuffed cheese tortilla seam down in your dish. Repeat this process until you have filled your dish. You can fit 8-10 tortillas in the dish. The key is to cram them in there together!

Once you are finished filling the dish, set it aside.

In a large skillet heat oil until warm and then add flour, stirring until smooth. Cook for 2-3 minutes and then add chicken broth. Continue stirring constantly to make your “roux”. I use this word loosely. You don’t want the “roux” to brown, just to thicken.

When “roux” is thickened remove from heat and pour in sour cream, chilies, Rotel, chopped onion and fire roasted peppers until combined. Pour this mixture over the enchiladas in your dish making sure to spread the mixture out evenly.

Top with more cheese and cook in a preheated oven for 35-45 minutes until heated through and the cheese is bubbly and slightly browned.

Remove from oven and let sit for 5-10 minutes before serving.

Notes: You can top these with more sour cream and/or guacamole when servings. Also you could put chicken, beef, shrimp, pork, etc in with the cheese if you wanted meat in your enchiladas.

Cheesy Mexican Rice

Cheesy Mexican Rice

Who can believe it’s already September? The years seem to go faster and faster every year. Alexis started third grade today. How is it possible that she’s even old enough to be in third grade?

But I digress…

On Sunday afternoon we had some friends over for a Tex Mex feast. We had spent the Sundays before Memorial Day and the 4th of July together, so I decided we needed to make it a trifecta with Labor Day and invited them over for an early dinner. The kids played, we talked, we ate, we had fun! That’s what friends are for.

Over the next few weeks I’ll be sharing some of the recipes from Sunday. You’ll see queso, sour cream enciladas and a fabulous Triple Chocolate Ganache Cake that is so sinful you might just gain five pounds looking at the screen! I’ve also got a roasted vegetable enchilada recipe that I made a month ago or so, along with Cheesy Potato skins and honey butter. You’ll want to stay tuned for the queso and Chocolate Ganache Cake alone, but the other recipes are lovely too!

I love Mexican themed foods. My dishes are most likely labeled more Tex Mex than Mexican, but I use the terms interchangeably depending on my mood. This dish is the very epitome of comfort food…It’s warm, hearty and extremely satisfying. Plus it’s a little spicy, which is always a good thing in my book! It makes the perfect side dish to a Tex Mex/Mexican feast. Try it, you’ll like it!

What You’ll Need:
2 cups of uncooked rice (Note: You can use whatever kind of rice you like. I usually use jasmine or brown rice. I used jasmine this go around)
Extra virgin olive oil
1 bell pepper, chopped (Note: Use what ever color you like.)
1 onion, chopped (Note: Again what ever type you like. I usually use red onion, but this go around I used Vidalia instead.)
3 cups of creamed corn (Note: I used some I had made myself, but you could substitute two cans of creamed corn if you like.)
1 can of Rotel, undrained
1 – 6 ounce can of fired roasted peppers, chopped
1 – 8 ounce package of cream cheese, cut in to cubes and softened
1 cup of Colby or cheddar
1 cup of Monterrey Jack
Sea salt
Finely ground black pepper
More cheddar, Colby and/or Monterrey Jack Cheese for topping

In a large stock pot cook rice according to package directions and set aside.

Preheat oven to 375 F.

In a large skillet saute bell pepper and onion in a little extra virgin olive oil until tender.

Once onions and peppers are tender stir in a generous pinch of sea salt, some finely ground black pepper, creamed corn, fired roasted peppers and Rotel and stir until mixed.

Add cream cheese, Colby or Cheddar and Monterrey Jack cheese to the vegetable mixture and stir until melted and thoroughly combined throughout the vegetables.

Pour vegetable and cheese mixture in to the stock pot with the cooked rice and stir until combined.

Spray a 13 X 9 inch dish with non-stick spray or brush with olive oil. Pour the mixed vegetable mixture into the dish and spread it out to fill the dish. Bake in a preheated oven for 30 minutes.

Remove from oven and top with shredded Colby, cheddar and/or Monterrey Jack cheese(s) and place back in the oven for 5-10 minutes until cheese is melted and bubbly.

Remove dish from oven and let sit 5-10 minutes before serving.

Cheesy Mexican Rice

Notes: If you can’t find Rotel you could use a small jar of salsa instead, but the Rotel gives it a better over all flavor. This makes great leftovers too!

Summer Time Mexican Rice

Summer Time Mexican Rice

I’ve mentioned in the past (many, many, many times) my adoration of Mexican cuisine. Any time someone suggests Mexican I’m there! I make my versions of Mexican dishes at home as well and this is one of my favorites. It’s not completely authentic, but it’s tasty so that’s all that matters!

This time of year I like to utilize the abundance of tomatoes and peppers that sometimes pile up. This is a quick and easy dish that you cook entirely in the microwave, making it ideal for those hot summer days! Not to mention the fact it’s really delicious. What’s not to like about that?

So grab those summer veggies and lets get started!

What You’ll Need:
1 cup of instant rice (Note: You can use white or brown.)
2 cups of tomatoes, chopped
2 ears of corn, kernels removed (Note: You can use left over corn that is cooked or add it in raw. Either way works.)
1/2 a large red onion, chopped
1 bell pepper, chopped
2 tablespoons of chili powder
1 tablespoon of paprika
1/4 to 1 teaspoon of cayenne (Note: More if you like it hot, less if you don’t. You can leave this out all together if you prefer.)
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of finely ground black pepper
1 teaspoon of sea salt
1 bunch of chives, chopped (Note: About 1/3 to 1/2 cup.)
2 cups of water

First place rice in the bottom of a large glass dish. (Note: You’ll need one with a lid.) Next add tomatoes:

Summer Time Mexican Rice: Rice and Tomatoes

Then add corn kernels:

Summer Time Mexican Rice: Corn

Then add red onion:

Summer Time Mexican Rice: Red Onion

Have I mentioned lately how much it annoys me that something that is purple is called red? No? Well then there you go! ;oP

Anyway….

After the onion add bell pepper:

Summer Time Mexican Rice: Bell Pepper

You can use whatever color you have on hand. I used a yellow variety this go around.

Sprinkle chili powder, paprika, cayenne, black pepper, onion powder, garlic powder, chives and sea salt over the top of the veggies:

Summer Time Mexican Rice: Spices

And last add the water:

Summer Time Mexican Rice: Ready to Cook

Place lid on the dish and microwave on high for 10 minutes. Remove lid and stir. Replace lid and microwave on 3-5 minute intervals until liquid is absorbed and rice is tender.

Be sure to keep an eye on this toward the end. You don’t want it to “boil” over in the microwave and make a mess. Not that I’ve done that before or anything! ;oP

Remove lid and stir. Place lid back on the dish and let sit for 5 minutes before serving.

Notes: You can add in beans too if you like. I like black or red in this dish.

Easy Peasy Mexican Rice

Easy Peasy Mexican Rice

Usually when I make Mexican rice it’s more of an entailed sort of experience. (I’ll share that recipe with you later this summer!) The other night I really wanted some Mexican rice because we were having fajitas, but I was pressed for time so I decided to make something a bit more quickly and this is what I came up with!

This recipe is quick, easy and delicious. It’s just perfect for a weeknight when things can get a bit hectic!

What You’ll Need:
Extra virgin olive oil
1 small onion, chopped
1 cup of uncooked rice
1 – 10 ounce can of Rotel
1 – 15 ounce can of tomato sauce
1 – 4.25 ounce can of green chilies
A pinch of sea salt
A pinch of finely ground black pepper
1 tablespoon of paprika
1 tablespoon of chili powder

In a large pot saute onion in a little olive oil until tender.

Stir in rice and cook for 1-2 minutes to “wake it up” a bit.

Add remaining ingredients and stir to mix. Cook for 20-25 minutes until mixture thickens and rice is tender.

Sinfully easy, but oh so delicious! I like recipes like that!

Notes: You can use brown or white rice. Wild rice even works.

Black Bean and Mango Salsa

Black Bean and Mango Salsa

I love mangoes, but I rarely eat them because they really are a pain in the rear to cut up. I’ve tried the tricks that supposedly make cutting them easier, but I have never really found one that I like. Often I buy frozen mango for smoothies, but once in a while I’ll buy an actual mango to enjoy.

Mango is great all by itself, but it’s really a fun component to add to salsa! This version is cool, fresh and really great to compliment a summer meal. Who says salsa has to be tomato based?

Black Bean and Mango Salsa: Ingredients

What You’ll Need:
1 mango, chopped
1/2 a large red onion, chopped
1 cucumber, chopped
1-3 jalapenos, chopped fine
2 cups of cooked black beans
1 teaspoon of coarse sea salt
1/2 teaspoon of black pepper
1 tablespoon of extra virgin olive oil
2 tablespoons of white balsamic vinegar
1/3 cup of parsley, chopped (Note: I am not a fan of cilantro, in fact I despise cilantro, but if you’re a fan you could substitute this if you desired. I won’t vouch for the over all taste of the salsa though if you do choose this route.)

First chop a mango and add it to a large glass bowl:

Black Bean and Mango Salsa: Mango

Next add the chopped red onion:

Black Bean and Mango Salsa: Red Onion

Have I mentioned lately how these should be call purple onions instead? There is not red there! I haven’t? Well there you go then! ;oP

Next add cucumber:

Black Bean and Mango Salsa: Cucumbers

Then jalapeños:

Black Bean and Mango Salsa: Jalapeño

And then the black beans, salt, pepper, olive oil and vinegar:

Black Bean and Mango Salsa: Salt, Pepper, Oil and Vinegar

Toss everything together until well mixed. Then add chopped parsley and stir until incorporated:

Black Bean and Mango Salsa

Serve immediately or chill for a couple of hours before serving.

Notes: This is great on fish or steaks. Also you’ll want to use this within a day of making.

Cheesy Caramelized Onion Quesadillas

Cheesy Caramelized Onion Quesadillas

No Better Bites today…We’ll be back to that next Monday!

Let’s move on to something else for today…Shall we?

Quesadillas are very fun to play around with. You can go really simple, or really out there, and either way you’ve got a quick, easy appetizer or even full course depending on how you want to play it and the fabulous part is you can make several different combinations, for several different people all at once. How cool is that?

Today let’s look at a version that takes two different cheeses and caramelized onions to a whole new level!

Cheesy Caramelized Onion Quesadillas: A Bite

What You’ll Need:
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
1 large sweet onion, cut into strips
Sea salt
2 ounces of peppered goat cheese, crumbled (Note: If you can’t find the peppered variety just add a generous amount of freshly ground black pepper.)
2 ounce of Dubliner Cheese, shredded fine (Note: If you can’t find Dubliner you can use Parmesan.)
Extra virgin olive oil
2 tortillas (Note: You can use flour or whole grain. It’s up to you.)

Preheat oven to 450 F.

Heat a large skillet over medium heat. Add olive oil and butter and stir until butter is melted. Add onion and lower the temperature to medium/low. Sauté the onion, stirring often, until caramelized. (Note: The secret to fabulous caramelized onions is low and slow!)

While onions are caramelized heat another large skillet or griddle over medium high heat until hot. Brush the pan/griddle with olive oil and cook each tortilla until browned. (Note: This takes about 20-30 seconds per side.) Set aside.

Once your onions are caramelized it’s time to start assembling the quesadillas!

Lay on of the tortillas on a baking sheet that has been lined with parchment paper or a silicone baking sheet. Top the tortilla with the caramelized onions:

Cheesy Caramelized Onion Quesadillas: Onions

Next add the peppered goat cheese and shredded Dubliner cheese:

Cheesy Caramelized Onion Quesadillas: Cheese

Next add the other tortilla on top and place in the oven for 3-5 minutes to melt the cheese. Remove from oven and let stand for 2-3 minutes and then cut into wedges.

Cheesy Caramelized Onion Quesadillas: Up Close

Serve plain or with a little sour cream

Notes: I think some cooked apple would be a fabulous addition to this!

Mexican Casserole

Mexican Casserole

If you’ve been a reader of Dianne’s Dishes for any amount of time you’ve heard me mentioned my love of Mexican food. The flavors are just fabulous! And while this casserole isn’t Mexican in the true sense of authentic Mexican cuisine, the flavors lend themselves to that theme.

This casserole is an adaptation of one from childhood. It’s one of the few times you’ll see a canned cream of anything soup on this blog. Of course I’ve tweaked it over the years, because we are talking about me after all, but it is still comforting in in familiarness.

This is also the perfect make ahead dish and leftovers are even better than first helpings! It’s just perfect for a week night meal or even a pot luck dinner. After all variety is the spice of life and in this case you can make it as spicy or as mild as you like!

What You’ll Need:
Extra virgin olive oil
2 pounds of ground turkey (Note: You can use ground chicken or ground beef if you prefer. Or if you want a no meat option try some textured soy or vegetable protein.)
1 large onion, chopped
Sea salt
Freshly ground black pepper
2 – 3.8 ounce cans of sliced olives drained
2 Р4 ounce cans of green Chile peppers, drained (Note: You can use jalape̱os if you prefer.)
2 cans of cream of mushroom soup (Note: You can use one cream of mushroom and one cream of celery, or two cream of celery, etc.)
1 – 16 ounce bottle of taco sauce, with 1/3 a cup set aside (Note: You can use hot, medium or mild.)
Shredded cheddar
Shredded Monterrey Jack
Corn tortillas

In a large skillet or stock pot sauté onions with ground turkey, a pinch of sea salt and some freshly ground black pepper in a little extra virgin olive oil until onions and tender and turkey is cooked through:

Mexican Casserole: Ground Turkey and Onions

Once the turkey and onions are cooked remove from heat and stir in olives and peppers:

Mexican Casserole: Ground Turkey, Onions, Chile Peppers and Black Olives

Next stir in taco sauce (minus the 1/3 a cup set aside) and cream of mushroom soups:

Mexican Casserole: Filling

Now it’s time to assemble everything!

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick spray or brush it with olive oil. Place a layer of corn tortillas on the bottom of the dish:

Mexican Casserole: Layer One

Next add half of the turkey mixture and spread it out over the top of the tortillas:

Mexican Casserole: Layer Two

After the filling you will add a layer of shredded cheese:

Mexican Casserole: Layer Three

Then repeat…Layer of tortillas, the rest of the turkey filling, another layer of cheese and then top with a layer of tortillas. Top this layer with the set aside taco sauce and spread it out to cover the entire surface:

Mexican Casserole: Ready For The Top Layer Of Cheese

And finally top this layer with a generous amount of cheese:

Mexican Casserole: Ready to Bake

Bake for 25-25 minutes until cheese is melted and slightly browned around the edges:

Mexican Casserole

Remove from oven and let sit for 5-10 minutes before serving.

Notes: You can garnish this any way you like, or even just eat it plain. I like to serve it with sour cream and/or guacamole.

Slow Cooker Mexican Stack Up

Slow Cooker Mexican Stack Up

Another slow cooker recipe…I know, I know, you’re all shocked! In fact in honor of the fact I seem to love my slow cooker lately I’ve added an entirely new category dedicated to just that! Now all of those fabulous slow cooker ideas will be in one place. I don’t know about you, but I likes me some organization! ;o)

This dish was inspired by an advertisement I saw in Taste of Home for a slow cooker Mexican lasagna type deal. The picture looked so yummy that my mind went into overdrive and the very next night I set out to create my own version of Mexican stacked heaven! So sit back and relax and let’s talk a little spicy slow cooker goodness!

What You’ll Need:
Corn tortillas
1 – 28 ounce can of diced tomatoes, drained
1 small red onion, chopped
1 – 15 ounce can of black beans, drained and rinsed (Note: You can use red beans if you prefer or a mix of the two.)
1 – 16 ounce jar of taco sauce (Note: Whatever heat level you want will be fine. I used hot.)
Chili powder
Onion powder
Paprika
Sea salt
Textured Vegetable Protein
Frozen corn
Cheddar, shredded (Note: You can use Monterrey Jack instead of or mixed with the cheddar.)
Sour cream for topping (optional)

Spray the inside of your slow cooker with non-stick spray and layer in corn tortillas to cover to bottom. (Note: In my slow cooker the first few layers take 2 tortillas and then as it expands as the cooker goes up you need 3 or 4.)

Once the bottom is covered with tortillas cover them with a layer of diced tomatoes:

Slow Cooker Mexican Stack Up: Diced Tomatoes

Then add some chopped onion:

Slow Cooker Mexican Stack Up: Red Onion

Next add a layer of beans:

Slow Cooker Mexican Stack Up: Beans

After the beans add some taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

Now you want to add a generous sprinkling of seasonings and a tiny bit of salt:

Slow Cooker Mexican Stack Up: Seasoning

Now sprinkle on some textured vegetable protein:

Slow Cooker Mexican Stack Up: Textured Vegetable Protein

Next add some corn kernels:

Slow Cooker Mexican Stack Up: Corn

Sprinkle on some shredded cheese:

Slow Cooker Mexican Stack Up: Cheese

Then top with more tortillas:

Slow Cooker Mexican Stack Up: Stack It Again

And repeat to process until you run out of tomatoes.

For the top of the stack up you want to top the corn tortillas with taco sauce:

Slow Cooker Mexican Stack Up: Taco Sauce

And then cover generously with cheese:

Slow Cooker Mexican Stack Up: Ready to Cook

Set your slow cooker to high and cook for 2-3 hours or on low for 3-4 and you’ll have this:

Slow Cooker Mexican Stack Up: Cooked

Turn off the slow cooker and let sit for 15-20 minutes and then serve!

Slow Cooker Mexican Stack Up

Notes: If you wanted you could add shredded chicken, ground beef or even shrimp instead of the textured vegetable protein. You could also top this with avocado and/or additional taco sauce.

Mexican Lasagna

Mexican Lasagna: Topped With Sour Cream

Mexican lasagna has always intrigued me. I’ve heard about it for years, but had never tried it. I knew the general idea was that you used corn tortillas as you would noodles in a more traditional lasagna, while also utilizing more traditionally Mexican ingredients. I made this version sans meat and I must say I really liked the result! What’s even more fabulous is that the longer it sits the more the flavors just come together making it the perfect recipe for leftovers! And let’s face it leftovers are a good thing…Lunch anyone? 😉

What You’ll Need:
12 Corn tortillas
1 – 15 ounce can of pinto beans (Note: If you want you can use pre-made refried beans, but I like to make my own.)
6-8 scallions, chopped (Note: Both green and white parts.)
Cayenne pepper
A pinch of sea salt
1 – 4.25 ounce can of whole green chillies, drained and chopped
1 – 19 ounce can of enchilada sauce
Chopped peppers (Note: You can use any type of pepper that you like. I used chopped sweet banana peppers, but bell peppers will work fine too. If you really want to heat things up then you can use a hot pepper as well.)
Shredded Cheddar, Colby or Monterrey Jack (Note: I used Colby Jack. Or you can use a combo of any of them.)
Sour cream for garnishing if desired

Preheat oven to 400 F.

Mash pinto beans and stir in chopped scallions, a generous pinch of sea salt and cayenne pepper to taste. (Note: If you don’t like a little spice then leave out the cayenne, but I like for it to give a little kick. You can use as much or as little of it as you like.) Set aside.

Mexican Lasagna: First Layers

Spray and 8 X 8 inch baking dish with non-stick spray and place 4 corn tortillas in the bottom of the pan, overlapping, until the entire bottom surface of the dish is covered. Spread out half of the bean mixture to cover the top of the tortillas. Sprinkle with chopped chilies and peppers.

Mexican Lasagna Second Layer with Cheese

Next add a layer of enchilada sauce and cheese. Repeat these steps one more time.

Mexican Lasagna: Top

After you have done two layers add another layer of tortillas and top it with enchilada sauce and peppers. Then top with a layer of cheese.

Mexican Lasagna: Baked

Bake for 25-30 minutes until the cheese melts and browns slightly. Remove from oven and let sit for 5-10 minutes before serving.

Mexican Lasagna: A Slice

Cut into slices and serve plain or with a dollop of sour cream.

Note: Guacamole would be a good topper for this too. You could add some shredded chicken too if you liked, or even some mushrooms to continue in the vegetarian vibe.

Steak Fajita Nachos

Steak Fajita Nachos: The Inside

Back in 1993 I returned home for a year to attend a local community college and a friend of mine and I used to eat a local Mexican restaurant that was there at the time. They had a dish on the menu that was called Chicken or Beef Fajita Nachos that was to die for! The restaurant went out of business and I had never seen a similar dish at other restaurants so I decided it was high time that I try to recreate it and I did just that!

This dish can be as hot (and I made it pretty hot!) or as mild as you like. You can also use the cheese of your choice or a mix of several cheeses. It comes together easily and it really took me back! If you like Mexican than this is the dish for you!

Steak Fajita Nachos

What You’ll Need:
Extra virgin olive oil
1 small onion, cut into strips
1 bell pepper, cut into strips
1 pounds of steak, cut into thin strips
A pinch of sea salt
A pinch of black pepper
A generous pinch of cayenne pepper
1 – 8 ounce bar of Monterrey Jack cheese, shredded (Note: You could also use white cheddar or any other mild white cheese.)
Corn tortillas

Preheat oven to 350 F.

Saute onion and pepper in a bit of extra virgin olive oil, along with sea salt, black pepper and cayenne pepper, until slightly tender. Add steak and cook until the steak is just browned. Remove from heat and set aside.

Spray a pie dish with non-stick spray and place a layer of tortillas to completely cover the bottom of the dish and then cover the tortillas with a layer of cheese:

Steak Fajita Nachos: Corn tortillas and Monterrey Jack Cheese

Next add half of the beef/pepper onion mixture on top of the cheese:

Steak Fajita Nachos: Peppers, Onions and Steak, Oh My!

Repeat this procedure one more time (a layer of tortillas, a layer of cheese and a layer of meat/onion/peppers) and then top the beef/onion/pepper layer with more cheese. Place the dish in the oven and bake for 20-25 minutes until cheese is melted and bubbly.

Steak Fajita Nachos: Baking

Notes: You could use chicken or shrimp in place of the steak. Serve with a little sour cream and/or salsa.