at home with ann

One of my friends had a baby recently, so I brought a dinner to share with them.  Whenever I do that, I make double so we get dinner, too!  After constructing their meal as traditional enchiladas and rolling many little tortillas, I decided to do something a little simpler for our version and make it into an oven bake.  Mexican and barbecue are both popular in our house, so this is the perfect combination! BBQ Chicken Enchiladas Ingredients: 1 lb. chicken breasts 1/2 cup barbecue sauce 1 (12 count) package of corn tortillas 1 (15 oz) can black beans, drained and rinsed 1 cup corn (I used frozen) 1 cup enchilada sauce (homemade or store bought) 1/2 cup barbecue sauce 2-3 cup shredded cheddar cheese Optional toppings: sour cream, avocado, hot sauce, cilantro In a slow cooker, combine chicken and 1/2 cup bbq sauce.  Cook for 6-8 hours on low until easily shredded with a fork.  Alternatively, cook chicken in oven or on stove top and shred. Combine ch...

We've made a version of these before , but I have to say I like this one better.  Even without the cheese.  I never thought I would say that. The filling is chock full of vegetables and spices, and the chopped avocado on top gives it the perfect creamy finish.  Jon topped his with sour cream, but I didn't miss it.  Some of the dishes I've made in the last few months have left me staring wistfully at Jon's plate saying things like, "How is it with cheese?  Goat cheese is my favorite.  I bet it's good.  Mine is good, but not as good as yours.  I hope you appreciate how good yours is." Sweet Potato and Black Bean Enchiladas - Vegan Inspired by Oh She Glows Ingredients: olive oil 1 medium onion, chopped 1 red bell pepper, chopped 1 jalapeno, chopped 2 cloves garlic, chopped 1 14 oz. can black beans, drained and rinsed 2 medium sweet potatoes, peeled, chopped and cooked (I roasted mine at 375 for 45 minutes, you can also steam or bake) A...

It seems that I make almost weekly posts about some sort of Mexican-ish food.  If you know my husband, you understand.  Also, you won't be surprised that this morning he mentioned I had said I would make tacos soon and that hasn't yet happened.  And he's wondering what the delay has been.  He's going to have to wait a little longer, and survive with enchiladas in the meantime.  You can easily substitute canned black beans in this recipe, which would make the whole thing super fast and easy.  I opted for the long approach and made black beans in the crock pot.  If you have the time, it's so worth it. So, first we'll start with the black beans.  I soaked a one pound bag of black beans overnight.  The next morning, I drained, rinsed, and added just enough fresh water to cover.  Also into the crock pot went a chopped onion and sliced jalapeno.  Don't forget to use a plastic bag or gloves when handling hot peppers.  I forgot on ...

As you probably know by now, in addition to Swedish Meatballs, tacos are Jon's favorite food.  Every week when I ask what he wants for dinner, he says one of those two things.  While I always aim to please, I'm not going to make tacos every week.  I will, however, make every possible variation on tortilla, filling, cheese, spices I can think of. These were very good.  I used green chilis instead of pickled jalapenos because I was thinking I didn't want it to be extra spicy.  Then I realized that was crazy and added the habanero spice to the mix.  This made a little bit extra filling than would fit in the dish, so I ate it on the side.  If you want to portion things a bit better, I recommend cutting down the sweet potato quantity, or using slightly larger tortillas.  Mine were about 8 inches in diameter. These could easily be made vegan by skipping the cheese or offering it on the side.  Also, I need to figure out how to make my own enchil...