Enchiladas Two Ways – Chicken & Vegetarian

In our home, we all love to add our own spin to things! Everyone is different and I love to embrace those differences and offer a variety of fun ways to eat the same dish, whether it be different toppings, sides, or sauces!

This set of enchilada recipes will offer a shredded chicken and vegetarian variety.

**Disclaimer**

I am terrible with measurements! I will mostly give approximations. But have hope! My motto is when you’re using quality and delicious ingredients, its almost impossible to have the dish not turn out deliciously! Happy cooking!

Shredded Chicken n’ Cheese Enchiladas – Makes 6-8 Enchiladas

1 Rotisserie Chicken, Shredded

6-8 Soft Taco Sized Flour Tortillas

1 Bottle of Enchilada Sauce (I used the Trader Joe’s Sauce)

2-3 Cups (ish) Shredded Cheddar-Jack Cheese, plus more for on top

Topping Ideas: We did shredded lettuce, shredded cheese, chopped tomatoes, avocado, Mexican cotija cheese, sour cream, lime wedges, cilantro, and hot sauce

Instructions:

Preheat oven to 350 degrees.

Earlier in the day, to save time, I shredded the chicken. But you can do this now if you like. I shredded just the breasts but you can use the dark meat as well if you prefer. I saved the legs, wings, and thighs for another meal.

Shredded Chicken

Get a baking dish of your choice, I used 9×13. Put about 2/3 cup of sauce in the bottom of the tray. Take a tortilla, and using a basting brush I brushed sauce onto one side. Now, if you want to speed this up and don’t mind getting your hands dirty, go ahead and just lay the tortilla down in the sauce to make sure one side is coated. Once the one side is coated, I put shredded cheese and chicken inside, then rolled it up. Repeat this process until your pan is full of delicious enchiladas! At the end, add the remainder of the sauce over all the enchiladas and top with cheese. Bake in the oven for about 20 minutes, or until the sauce is bubbling and the cheese is melted.

Enchilada Prep

Here they are ready to go in the oven:

Enchiladas Ready for the Oven

The finished product with all the toppings:

Chicken Enchiladas with Red Sauce
Chicken Enchiladas with Red Sauce

Quinoa & Spinach Enchiladas with Cilantro, Lime, & Avocado Salsa Verde Sauce

1/2 Bag of Frozen Quinoa & Vegetables from Trader Joe’s **You can substitute this out for just regular cooked quinoa, follow instructions on the bag).

1/2 Jar of Cowboy Caviar from Trader Joe’s **It’s just a spicy black bean and corn salsa, you can omit or add regular corn, salsa, and/or black beans!**

6-8 Whole Wheat tortillas

1 Medium Onion, Caramelized

2-3 Cups Spinach

1 Tablespoon garlic powder

For the Salsa Verde Sauce: 

2 Jars of Trader Joe’s Salsa Verde

1.5 Cups Cilantro

Juice of One Lime

1/2 Avocado **Adds a lovely creamy texture to the sauce and thickens it**

Instructions:

Preheat oven to 350 degrees.

Chop and sauté onions until they are cooked to your liking and/or caramelized. Next, add the quinoa, garlic powder, and cowboy caviar.

Quinoa & Veggies Cooking

While this is cooking, I made the sauce! To your blender or food processor, add the salsa verde, cilantro, lime, and avocado.

Salsa Verde Sauce

At the very end, add the spinach to the sauté mixture in the pan. I only cook this briefly as it will all finish cooking in the oven.

Spinach added to Quinoa

Get a baking dish of your choice, I used 9×13. Put about 2/3 cup of sauce in the bottom of the tray.

Sauce going into tray

Take a tortilla, and using a basting brush I brushed sauce onto one side. Now, if you want to speed this up and don’t mind getting your hands dirty, go ahead and just lay the tortilla down in the sauce to make sure one side is coated. Once the one side is coated, I put quinoa and vegetable mixture, then rolled it up. Repeat this process until your pan is full of delicious enchiladas! At the end, add the remainder of the sauce over all the enchiladas and top with cheese.

Filling for Quinoa & Spinach Enchiladas

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Ready to go into the oven:

Enchiladas Two Ways

The finished product!

Quinoa & Spinach Enchiladas

Ideas and Things to Note:

We served these with black beans, but you could do refried beans, pinto beans, or Spanish rice! 

If you wanted to make the veggie enchiladas vegan and gluten free, you could use a vegan cheese and corn tortillas! Enchiladas are SO versatile and easy to make. 

This made a lot for the two of us but we are lovers of leftovers so I was happy to make two full trays! Hope you enjoy these recipes. If you give them a try, I’d love to hear how it went!

Blessings,

K

Roasted Root Vegetable Breakfast Bowls

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Roasted vegetables are a basic staple in our home. There are many variations I like to prepare depending on what we have on hand in the house. We actually LOVE to eat this type of meal for dinner! Breakfast for dinner is one of my favorite things. Also, another thing to note: often times you will see various ways to eat the same recipe. That is because my husband and I often like things served differently with different toppings! He’s more of a “ranch and white bread” type, which is perfectly OK, and I’m a little more adventurous with my palate.  You will see multiple ways to eat my recipes and I hope you find something you’ll enjoy. 

Sausage & Veggie Breakfast Bowl

Roasted Root Vegetable Breakfast Bowls

– Serves 2 Adults, Bakes at 375 degrees for 30 Minutes

Ingredients:

3-4 Eggs, however many each person wants

1 Medium Sweet Potato, peeled & cubed

1 Medium Sweet Onion, cut into 4-6 pieces

2 Yukon Gold Potatoes, peeled & cubed

3 Carrots, peeled and cut into medium sticks

2 cups Broccoli, chopped into florets

1 Medium Lemon

2 tablespoons olive oil

Seasonings: Equal parts thyme, rosemary, smoked paprika, curry powder, garlic, celery salt, and pepper – I lightly dusted each one over the baking tray of root vegetables, then mixed.

**Optional Ingredients/Toppings** – Grape tomatoes, shredded cheese, breakfast sausages, green onions, avocado, hot sauce or salsa

If you have never tried smoked paprika, I highly recommend it! It has become one of my favorite spices, especially when roasting vegetables. It adds a subtle smoky flavor that is out of this world! I also have grown to really love curry powder in my dishes, even when I am not making curry. I have found it adds a subtle touch of sweetness and a boost of great flavor. It may seem odd to regularly add curry to things but it really pairs nicely with the other seasonings. I love both of these flavors, especially together.

Preparation & Cooking:

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To start out, I arranged the vegetables on the cutting board and took a pretty picture – I mean, I laid them out and began to peel and chop them! Hehe. Anyway, after peeling and chopping I usually would add all of the veggies into a freezer bag with olive oil to be tossed around and then coated in the spice mixture. However, I am out of freezer bags so tonight I did all my mixing and seasoning on the baking sheets directly. This way is a little more work but less of a waste of freezer bags so that’s a plus!

Root Vegetables

I keep the broccoli separate from the root vegetables until the end. I do this for two reasons: 1. To create depth of flavor in the end dish. I took the broccoli and tossed them in a mixture of olive oil, lemon juice, garlic, celery salt & pepper. The lemon juice adds a lovely freshness and tang to the dish and another layer of flavor. I love cooking with lemons! 2. I hate mushy broccoli! It is very important to me to maintain the crunchy integrity of the broccoli and I quickly roast them at the end. This means, once the root vegetables are almost done, I put the broccoli in for about 8-10 minutes. Now, if you like your broccoli cooked more, I would turn down the oven temperature to 350 and bake them longer. I prefer a higher temp as to roast the outside of the broccoli yet still leave it crisp and intact. I have thought a lot about broccoli, can you tell?

I love Broccoli

For the root vegetables, after they’re coated in the olive oil and spice mixture, they go into the oven at 375 for 30 minutes, turning them every 10 minutes so they roast evenly. After 20 minutes of roasting, I put the broccoli into the oven and let them roast as the root vegetables finish up. While these two things are happening, you know, the magic in the oven, I cooked two sausage links for my husband and over medium eggs for the both of us.

Roasted Lemon Garlic Broccoli

Roasted Root Vegetables

After assembling this glorious mixture of vegetables, they get topped with whatever toppings of your choice! Tonight, for the mister, he enjoyed his bowl with chopped pork breakfast sausage, cheese, and two over medium eggs. For me, I went a little light and just had one egg over medium with chopped grape tomatoes. Usually, I’ll add avocado, green onions, hot sauce, and a zesty southwestern sauce I make (I’ll post the recipe on another page..it is AMAZING!). Get creative! But the base of this recipe is just so, so satisfying!

Here it is, breakfast bowls two ways:

Breakfast Bowls Two Ways

I hope you enjoy it! Let me know.

Best wishes,

K