Saturday, April 3, 2010

Veggie Enchiladas and Southwest Chicken Soup

yesterday was so beautiful! my momma and i sat out in the sun for a while and just soaked it in.
the magnolia at meadow has never looked more beautiful. it was so full and open and every bloom looked more perfect than the next. i couldn't stop taking pictures of it:)
so here are two recipes i have been promising from my mexican kick - veggie enchiladas and southwest chicken soup (from W+A). both are really easy and quite tasty. perfect for weeknight meals. you probably have most of the ingredients on hand - well if you keep goodies like black beans, corn, cheese, onions, tomatoes, and tortillas on hand like i do:)
both of these are excellent. the veggie enchiladas are an old standby that we usually have about once a month, or some version of it. its so easy and easily changeable. you can add chicken or beef or move veggies (roasted mushrooms and squash are good). they also do really well in the freezer. just throw them in before you bake them. then, pull them out when ready, thaw, and bake! this recipe makes 8 enchiladas - so one 8x13 pan for a crowd, or two 8x8 pans one for now and one the freezer for later.

Veggie Enchiladas
(makes 8 enchiladas)

8oz low fat cream cheese, room temperature
1 jalapeno, seeded and minced
1 medium onion, chopped
4oz crumbled reduced fat feta cheese
15oz black beans, drained and rinsed well
15 oz no salt added corn, drained and rinsed
10 oz mild enchilada sauce
10 oz medium enchilada sauce
8 whole wheat flour tortillas
4oz shredded reduced fat mexican cheese

preheat oven to 350 degrees F.

combine first 6 ingredients (cream cheese through corn) in a bowl and mix until cream cheese is thoroughly mixed in. lightly spray pan(s) with non-stick cooking spray. pour enough medium enchilada sauce into bottom of pan to cover the bottom.

scoop filling into 8 tortillas rolling tightly and placing seam side down into pan on sauce. pour mild enchilada sauce over top of rolled tortillas and then top with shredded cheese.

bake for 30 minutes until cheese is melted and bubbly. remove from oven and let cool for 5 minutes. enjoy!

Southwest Chicken Soup

1 tbs olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 tbs ground cumin
1/2 tsp salt
1/2 tsp pepper
15oz can petite diced tomatoes
1 cup frozen corn
6 cups chicken stock
1/2 rotisserie chicken, shredded
juice of 1 lime
1/4 c cilantro, minced

saute onion and celery in olive oil for 2 minutes. add cumin, salt and pepper and continue to cook until onion and celery have softened and are starting to brown. add corn and tomatoes and saute 1 minute. add chicken stock and bring to a boil. add chicken and simmer for 15 minutes. remove from heat and add lime juice and cilantro.

serve with toppings of your choice: cubed avocado, shredded cheese, broken corn chips, etc.

i'm off to enjoy this fabulous weekend. one thing is for sure, the schmoops LOVE this weather. maybe there is a bath in their future . . .
my daffodil loot:)

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