Cheesy Chicken and Corn Enchiladas

cheesy-chicken-and-corn-enchiladasThere are endless ways you can make (or order!) your enchiladas, from beef to bean to veggie, but the chicken enchilada is king! Chicken and corn, rolled up and topped with ooey-gooey cheese and a savory Red Enchilada Sauce is the ultimate comfort food.

This recipe is perfect to make with a store bought rotisserie chicken, which saves time and money. They are large enough to split among two recipes, one that calls for pulled or shredded chicken (like this one), and another that calls for soup or broth.  Making broth with a rotisserie chicken that has already been roasted adds tons of depth and flavor that you won’t get starting with raw chicken.   (See quick and easy broth recipe below.)  Use some of the chicken with these enchiladas, and make a BBQ Chicken Cast Iron Skillet Pizza or Chicken Tortilla Soup tomorrow.

Ingredients (makes 8 enchiladas, serves 4):
8 corn tortillas (approx. 6 inch diameter)
1 tsp. canola oil
½ thinly sliced onion
12 oz. cooked chicken, shredded
½ cup frozen corn, thawed
1 ½ cup Red Enchilada Sauce (see recipe), divided
6 oz. shredded cheddar or Monterrey jack cheese
Green onion, to garnish

cheesy-chicken-and-corn-enchiladas-2Preheat oven to 400 degrees. In a small skillet, heat canola oil on low and sauté onion until starting to soften, approximately 5 minutes. In a large bowl, combine sautéed onion, shredded chicken, corn and ½ cup Red Enchilada Sauce.

In a large baking dish, pour ½ cup of enchilada sauce in bottom of dish, spreading to coat evenly. Divide chicken and corn filling among 8 tortillas, roll, and place in a baking dish, seam side down. Top with remaining Red Enchilada Sauce and shredded cheese and bake until bubbly, 15-20 minutes. Top with green onions and serve.

To make your own broth from a rotisserie chicken, remove chicken from bones and set aside.  Place bones and skin in a small stock pot and cover with water.  If you have any ends or leftover bits from other vegetables (like carrots, onions, celery), throw those in the pot too.  Season with salt and pepper and simmer on low for about 30 minutes. Remove large bone and skin pieces and strain broth through a sieve.  Broth can be stored in freezer or used in any recipe that calls for chicken broth.


Red Enchilada Sauce

cheesy-chicken-and-corn-enchiladasAustin is synonymous with Tex-Mex, especially the great enchilada! There is something satisfying about rolling up a shell with your favorite filling and topping with sauce. The French have their crepes, New Yorkers love manicotti, and today we are making some enchiladas (although I am a fan of crepes and manicotti also!)

Then there is the debate between red or green enchilada sauce. They both have a place at my kitchen table, but when I am short on time, this Red Enchilada Sauce is the way to go. It’s rich, savory, and takes about 10 minutes, which means it’s perfect for an easy weeknight dinner, but delicious any time.

1 tbsp. canola oil
1 tbsp. flour
1 ½ tbsp. chili powder
½ tsp. garlic powder
½ tsp. cumin
14.5 oz. container chicken broth
8 oz. can tomato sauce
½ tsp. salt
¼ tsp. black pepper
Pinch of oregano

Heat canola oil on low heat. Whisk in flour until starting to bubble, about 1 minute. Whisk in chili powder, garlic powder and cumin until incorporated. Add chicken broth and tomato sauce and bring to a simmer. Season with salt, pepper and oregano and simmer for 5 minutes. Add to Cheesy Chicken and Corn Enchiladas or your favorite recipe. Enjoy!

Apple Cinnamon Swirl Muffins

apple-cinnamon-swirl-muffinsApples and cinnamon are such a perfect combination, sometimes it’s a shame they are reserved only for fall baking. On the other hand, maybe their seasonality is what makes us all look forward to them so much. I’ve been on a major breakfast baking kick lately, but I guess being 9 months pregnant can do that to a gal. These Apple Cinnamon Swirl Muffins hit just the spot, with lots of apple in each bite and a cinnamon and brown sugar ribbon.



apple-cinnamon-swirl-muffins-2This recipe calls for 2 cups of diced apples, which was 1 (very!) large gala apple. If your apples are smaller, it may take 2. Make sure to dice up those apples pretty small to make sure they all get cooked properly and there are lots of apple bits in every bite!   I also added a bit of decorating sugar to the top of each muffin…well, because I love decorating sugar, but if there isn’t any on hand, I wouldn’t run out to buy any. These beauties have plenty of sweet, cinnamon-y topping, the decorating sugar is just a little bonus.

(Oh hey there good looking…)

apple-cinnamon-swirl-muffins-3Ingredients (makes 12 cupcake sized muffins):
⅔ cup firmly packed brown sugar, divided
2 tsp. cinnamon, divided
¼ cup white sugar
½ cup butter, softened
2 eggs, beaten
2 tsp. vanilla
⅓ cup milk
1 ½ cups all-purpose flour
2 tsp. baking powder
Pinch of salt
2 cups apples, peeled and diced into small pieces (1 large or 2 small apples)
1 tbsp. sanding or decorating sugar (optional)

apple-cinnamon-swirl-muffins-4Preheat oven to 350 degrees and line a cupcake tin with wrappers. Combine ⅓ cup of the brown sugar with 1 tsp. of cinnamon and set aside. Cream butter, white sugar and remaining brown sugar together using a handheld mixer until fluffy. Add beaten eggs, vanilla and milk and continue to mix on medium for one minute more. Combine flour, baking powder, salt and remaining cinnamon. Add dry ingredients to egg mixture and stir until just combined. Fold in diced apples and spoon half of the batter mixture into cupcake wrappers, each about ⅓ full. Using half of the cinnamon sugar mixture, add a small spoonful to each muffin. Top each muffin with remaining batter and sprinkle top with remaining sugar mixture (think of 4 layers – batter, cinnamon sugar, batter, cinnamon sugar). Sprinkle tops with decorating sugar and bake for approximately 25 minutes, until toothpick inserted in center comes out clean. Remove from oven and transfer to cooling rack. Enjoy!

Pizza Dough

BBQ Chicken Cast Iron Skillet Pizza 2I make pizza dough pretty often, because you can make so much with it. And because I love bread!  You can make a pizza with it (of course!), but it also can be used to make calzones, Pepperoni and Sausage Pinwheels, Cheesy Garlic Bread Sticks or garlic knots. It only takes about 5 minutes to mix together (plus some time for rising) and here are some guidelines for how much you will need for various recipes.



8 oz. Pizza Dough (makes a 10” thin crust pizza, 8 breadsticks)
Featured recipes: Cast Iron Skillet BBQ Chicken Pizza, Cheesy Garlic Bread Sticks
⅓ cup warm water (110-115 degrees)
¾ tsp. yeast
1 tsp. olive oil
¼ tsp. salt
130 grams flour (approx. 1 cup)

Pepperoni and Italian Sausage Pinwheels12 oz. Pizza Dough (makes a 12-14” thin crust pizza)
Featured recipes: Hot Sopressatta Pizza
½ cup warm water (110-115 degrees)
1 ¼ tsp. yeast
1 ½ tsp. olive oil
½ tsp. salt
200 grams flour (approx. 1 ½ cup)

16 oz. Pizza Dough (makes 2 10” thin crust pizzas, calzones)
Featured recipes: Pepperoni and Italian Sausage Pinwheels
¾ cup warm water (110-115 degrees)
1 ½ tsp. yeast
2 tsp. olive oil
1 tsp. salt
260 grams flour (approx. 2 cup)

cheesy-garlic-breadsticksTo make the dough:
In the bowl of a stand mixer, dissolve yeast in warm water until frothy, approximately 2 minutes. Using the dough hook attachment, add olive oil, salt and flour and mix on low to combine. Scrape flour off sides as needed, and increase to speed 2 (low-medium) for 2 minutes, until dough clings to hook and bowl is clean. Form dough into a ball, put into a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, approximately 1 hour.

Tip:  dough rises best in warm, humid climates.  Since most of us prefer our homes not to be warm and humid, I create this environment in my microwave.  Take a mug full of water, and heat in the microwave for 3 minutes. After water is heated, place covered bowl in microwave with the steamy cup of water and close the door.  This will create a perfect environment for dough to rise.