20-Minute Chicken Enchiladas

by Susan on July 21, 2016

I wrote a few days ago about much I’m loving using rotisserie chicken as a helpful shortcut to keep my kitchen time down a bit this summer. This recipe from Cooking Light is a perfect example of how useful pre-cooked and shredded chicken can be when it’s time to prep dinner.

While corn tortillas are naturally gluten-free, be careful to use an appropriate flour to thicken the sauce if you follow a gluten-free diet. Don’t worry if your tortillas crack or rip when you’re trying to roll them. The resulting dish will still taste just as good! You could also make this one dairy-free by using the appropriate cheese substitute.

20-Minute Chicken Enchiladas
adapted from Cooking Light

1 cup pre chopped onion
1 cup organic chicken stock (such as Swanson)
1 tbs. coconut, brown rice or other gluten-free flour
1 1/2 tbs. chili powder
2 tsp. ground cumin
3/4 tsp. garlic powder
1/2 tsp. crushed red pepper
1/4 tsp. salt
1 (15-ounce) can unsalted tomato sauce
3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
1 (15-ounce) can unsalted black beans, rinsed and drained
12 (6-inch) corn tortillas
1/2 cup shredded sharp cheddar cheese
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Preheat broiler to high.

Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a greased 13 x 9-inch glass or ceramic baking dish.

Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro.


Homemade Bread & Butter Pickles

by Susan on July 20, 2016

We are all freaks about pickles around here. They can be sour, sweet, big, little… regardless, they never last long. Many jarred pickles contain harmful additives like food dye, preservatives and high fructose corn syrup so I usually buy them at Trader Joe’s or Whole Foods. The best pickles, though, are the ones the kids and I make ourselves every summer with local cucumbers.

This easy recipe from Cooking Light is fool-proof and fun to make. We have a huge stash of mason jars, so we like to feel like very official “picklers” by making ours in jars as opposed to in a bowl.

I tweaked the sugars to clean the original recipe up a little, but otherwise make it as written. If your kids are like mine and don’t love too many onions, you can always reduce the amount.

Homemade Bread & Butter Pickles
adapted from Cooking Light

5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 lbs.)
1 1/2 tbs. sea salt
1 cup thinly sliced onion
1 cup organic cane sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup packed palm sugar
1 1/2 tsp. mustard seeds
1/2 tsp. celery seeds
1/8 tsp. turmeric

Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.


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