Mexican Food Friday: Cheesy Beef and Chicken Enchiladas

I'm baa-ack!

In the kitchen, that is!



And it feels so good!  So glad to finally feel good enough to not only be eating normal food, but cooking as well!  To celebrate,  we invited some close friends over for a Mexican food feast.  Feeling brave as ever, I tried this new enchilada recipe with both beef and chicken (something for everyone, plus I'm still working my way into eating poultry.)  They were easy, cheesy, and oh so yummy! (They'd also make a good weeknight meal, since you could make the taco meat ahead or toss the chicken in a crock pot on low all day.)  To compliment the enchiladas, I turned to my favorite Mexican food cook, Ree Drummond, The Pioneer Woman.  I made her restaurant style salsa (always a favorite!  Also try my pineapple version here.), refried black beans, and mango margaritas (including a couple virgin ones for me and Peanut).  Jess and Kinzie brought guacamole, spicy coleslaw, and a delicious peanut butter pie to round out the meal.  Quite the feast!  Here's how Mama makes it:

Cheesy Beef and Chicken Enchiladas

Ingredients: (for 12 enchiladas - I doubled the original because I made both beef and chicken enchiladas.  If you choose just one, halve the other ingredients)

- cooking spray
- 24 oz. pasteurized processed Queso blanco (the white Velveeta-type cheese)
- 1 1/2 c. fat free sour cream
- 12 tortillas (I used mostly whole wheat and a few regular)
- 2/3 c. shredded cheddar cheese
for beef enchiladas:
- 1 lb. ground beef
- 1 pkg. taco seasoning
for chicken enchiladas:
- 1 lb. chicken breasts
- 1/2 c. chicken stock
- 1/3. c. green salsa, plus more for serving
- 1/2 t. cumin
- 1/4 t. pepper
- 1 t. chili powder
serve with salsa


Directions:

1.  In a slow cooker, place chicken and next 5 ingredients.  Cook on high for 4-5 hours, or low for 6-8 hours.  Chicken will shred easily when cooked.

2.  Cook beef as you would for tacos, set aside.

3.  Preheat oven to 350 degrees F.  Coat two 9x13" pans with cooking spray.  In a microwave safe bowl, combine queso and sour cream; cover and microwave until cheese melts, stirring every 1-2 minutes, for about 5-6 minutes total.

4.  Set aside half of the cheese mixture, then split remaining cheese between the beef and shredded chicken.

5.  To assemble enchiladas, spoon about 2/3 c. meat/cheese mixture down the center of each tortilla; fold in sides of tortilla and place in single layer in prepared pans, folded side down.  (I fit about 6 tortillas in each pan.) 

don't mind the paper plate - I had just enough clean plates for dinner

6.  Spoon remaining cheese sauce over the top, then sprinkle with shredded cheddar cheese.  Bake until cheese topping is bubbly, about 20-25 minutes.  Serve with salsa.

printable recipe

bubbly, edges slightly browned = perfect!

As for the sides...  well, they were delicious, too!!  Just beware of the chip thief!

much better than canned!

thief! 

she's getting quite sneaky lately!

how pretty is the lime sugar around the rim?

they were definitely a hit :)