Easy and delicious enchiladas and rice

I have experimented with trying to make the perfect enchiladas that are not too heavy and rice that has flavor but not too overpowering. I realized I was over doing both, so I researched a bunch of recipes and made my own. Of course, I didnt measure anything, ugh,  so I am hoping the measurements are about right. :/ Also will add pictures when I make them again but ate them too quickly.

Enchiladas

(makes a 9 x 11 pan, 8-10 tortillas)

Preheat oven to 350

Filling:
1 pound of cooked ground beef, seasoned with taco seasoning, fat drained
1/4 cup cream cheese
4.5oz can of green chilis

After cooking and draining fat from beef add cream cheese, seasoning and green chilis. Put about 1/3 to 1/2 cup of mixture in each soft tortilla (I used flour). Roll and line them up in a casserole dish.

Topping:
16 oz Jar of taco sauce (red sauce found near other sauces but it's not enchilada sauce)
1/2 cup of sour cream

Combine together in sauce pan and stir until mixed thoroughly and heated through. Then pour over top of tortillas. Top with shredded cheese

Cook at 350 for 30-40 minutes

Before serving I added shredded romaine lettuce and sour cream on top.

Southwestern Rice

(serving size 6)

Ingredients:
4 cups of cooked rice or 1 1/3 cup of uncooked (I used 2 boil in a bag whole grain)
1/3 cup of chicken broth
4.5oz can green chilis
8.5 oz can of corn
8oz can of tomato sauce
1 Tb oil or butter
1 teaspoon of cumin
Salt and pepper to taste

Once rice is cooked add all above ingredients and combine well. Put in an oven safe dish, top with cheese and bake at 350 for about 15-20 minutes.

I like to add fresh cilantro or parsley on top before you serve, it adds a little color. :)

Making your own "Cream of Anything"

Now I love Campbell's cream of mushroom as much as the next person but when you are throwing dinner together and look in the pantry and there is no can, don't freak out you can make your own! (Added bonus you can make it dairy free)

What you need:
2 tablespoons of butter (for DF use earth balance butter)
8 oz of frozen or fresh broccoli florets (sliced mushrooms or diced celery)
Salt and pepper
1/3 cup of flour
1 cup of heavy cream or you can use whole milk (Use coconut milk)

Melt butter in pot and begin by sautéing your vegetables on medium heat. Season as needed with salt and pepper. Use your spoon to cut them up as they cook. Once cooked remove vegetables but leave the juice/butter mixture in the pan. We will use this to make a roux. (Roux- is a thickening agent when you mix fat and flour) Some people get freaked out by recipes that need a roux but it is very easy!

Start with fat mixture

Using a whisk to slowly stir in your flour a little at a time. The goal is to make a paste like mixture. You might not use all the flour or need more depending on how much liquid there was.

You want the flour to absorb all the fat

Then you are going to slowly pour in your cream and continuously whisk. Bring the heat up to a boil to help thicken and then back down to simmer. Once the sauce is thick add back your cooked vegetables. (you might need to season more with salt and pepper. I always add a little dried parsley too)

Here is the finished product

Now it obviously won't be as thick as a can of cream of broccoli but it does thicken up once you cook it. You can also leave in the fridge over night to let it thicken some more.


So easy! Enjoy!

(If you need a cream of chicken you just make a roux and add chicken broth and cream)