Posts tagged ‘enchiladas’

February 16, 2013

Tempeh Enchiladas

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I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.

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I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.

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Heat up some oil in a pan.

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Toss in some diced onion.

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Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.

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Homemade taco seasoning.

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Make sure it is mixed well.

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Add in your cooked rice.

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Drained black beans are next.

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Some enchie sauce.

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And finally, cheeeeeeeese.

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Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!

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Make sure you roll up each enchilada tightly so they will all fit into your baking dish.

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Add the rest of the enchilada sauce on top.

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Top with more cheeeeese!

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Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.

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It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.

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Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas

Ingredients:

Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Enchiladas

  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)

Directions:

To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**

 

November 19, 2012

Chicken Enchiladas

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Is everyone ready for Thanksgiving???

We have the opportunity to eat at not one, but two places this year. We will most likely be stuffed and in bed by 6pm.

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I look forward to the day when I am able to make the majority of a Thanksgiving meal on my own, but for now I will try and help when I can. I will be contributing a certain treat that I found on one of my favorite sites so I will let you know how that goes.

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Enchiladas are one of my favorite meals. How can you go wrong with a mixture of something such as chicken, cheese, green chilies and sauce wrapped into a tortilla, covered with melted cheese. Mmmmmmm. Can never have too much cheese.

I have made a few different versions of enchiladas, but this is the one I am most familiar with. I actually found it on Eat Live Run a long time ago (2  years??)…

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I changed a few things around (like cramming in 7 instead of 6!) but everything else is very similar. These are one of those dishes that I would like to make more in the future, experimenting with different fillings.

I mean, that is my favorite part about cooking!

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**I realize the cheese doesn’t look that melted in these photos. I typically use a glass casserole dish and that helps distribute the heat more evenly**

Chicken Enchiladas
{Recipe here}

INGREDIENTS:

  • 1.25 lbs boneless skinless chicken breast
  • 1 can diced green chilies
  • 2 large cans red enchilada sauce
  • 2 cups Mexican cheese
  • 1 yellow onion
  • 3 garlic cloves
  • pinch of cayenne
  • 1 tbsp vegetable oil
  • 6 flour tortillas

DIRECTIONS:

Preheat the oven to 425°F

Chop the onion and the garlic and cook in the oil in a pan over low/medium heat for about ten minutes, or until the onion has started to caramelize. Make sure you don’t burn the garlic! Once this is done, take mixture off the stove and set aside.

Rinse the chicken and then poach in a large pot of simmering water until done. This will take about ten minutes or so; be sure to cut through a piece to check if it’s cooked through! Drain the cooked chicken and set aside to cool.

Once the chicken has cooled, use your fingers to shred it. Mix the chicken with one and a half cups of the enchilada sauce, one cup of cheese, a pinch of cayenne and the onion and garlic mixture. Stir well to combine.

Pour half a can of enchilada sauce in a large glass casserole dish. Fill each flour tortilla with about one fourth cup of the chicken mixture. Roll up and place seam-side down in the dish and repeat with the remaining tortillas. Once you have filled up the dish completely, pour another cup of enchilada sauce on top and sprinkle with the remaining cup of cheese. Cover loosely with tin foil and bake for 10 minutes. Remove foil and bake for another ten. Cool and serve with hot sauce, avocado slices and salsa.

**Print this Recipe**

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