This Week in the Charming South Kitchen

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Spring Peep Cupcakes

We have a busy three weeks ahead of us.  There are two separate trips for us and Eric’s work, and Easter which is always busy for him, visitors coming in town, some art projects due.  Fun times.

Since I’m heading to the Carolinas this weekend with the boys, I want to make sure that the mister won’t starve while we are away.  So here’s what will be in the kitchen:

These with fresh blueberries instead of frozen.

Granola

Black bean and chicken enchiladas

Creamy chicken noodle soup

Breakfast sandwiches

 

Pepper Jack Chicken Enchiladas

Pepper Jack Chicken Enchiladas

Some moms ask me how in the world I make dinner and bake and cook the way I do with two littles two and under.  Well, its not always easy and you have to do what works for your family (like mine is really easy or fast food healthy-ish lunches) and leftovers so I’m not cooking everyday.  My mister also gets home at the boys’ bedtime, so I can cook our dinner as they are eating theirs.

So, I whipped this together in a couple of steps.  I relied on Publix with a Mojo Rotisserie Chicken.  Pulled it apart a few days ago and made stock.  Froze the stock for later.  Kept the chicken in a bowl in the fridge.  Then as the boys were eating their dinner, I was working in the kitchen right beside them (to make sure they didn’t toss things on the floor, which did happen) – I was talking with them, playing with them, showing them what I was doing (I do want my boys to love to cook if that is the Lord’s plan).  These were in the oven in less than 20 minutes.  Then as they baked, I had time to put my younger to bed and read to my older one, then come back, put some cheese on top while my older was watching some Thomas the Train waiting on Daddy to arrive.  Easy!

 

 

Pepper Jack Chicken Enchiladas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Spicy creamy healthy chicken enchiladas
Ingredients
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • evoo
  • small can green chilies, diced
  • ¾ cup black beans, rinsed
  • ¾ cup corn
  • 1 can cream of chicken soup
  • ¼ tsp each cumin, pepper, salt
  • 2 cups chopped cooked chicken
  • 8-10 soft taco size whole wheat tortillas
  • 1 can green chili enchilada sauce
  • 1½ cup grated pepper jack cheese
Instructions
  1. Preheat oven to 375.
  2. Spray 9x13 pan with pam
  3. In a cast iron skillet, heat oil and saute onions for about 3 minutes.
  4. Add garlic and chilis, saute another 2 minutes.
  5. Add beans, corn, spices, and soup. Stir until heated through.
  6. Add chicken and stir until combined and warm.
  7. Scoop filling into tortillas and roll
  8. Place seam side down in 9x13 pan.
  9. Top with enchilada sauce.
  10. Bake for 20 minutes.
  11. Top with cheese and bake another 10 or until cheese is melted.
  12. Serve with avocado, tomatoes, salsa, sour cream, cilantro, tortilla chips, etc.

Creamy Turkey and Spinach Enchiladas

Turkey and Spinach Enchiladas

My days in seminary were days that were hard pressed for cash. I was very thankful for work, scholarships, and help from the parents, but still, I didn’t eat out that often, especially the first couple semesters.  But, when I did, I would venture around the corner to my favorite Mexican place, Las Margaritas. It was a small chain, but I liked this location the best.  And then I tried their spinach and mushroom quesadillas.  I fell in love.  Gooey, cheesy, healthy (?), and warm, especially good for cold, NC winters.

And this is how life is funny: one of the friends I went to this restaurant with back then, is now my neighbor.  She got me started on making my own enchiladas with this recipe.  And tonight, she is getting these for dinner as she babysits my boys so my mister and I can go to a concert.  Life is grand.

And that taste, is what I’ve recreated in this enchilada recipe.  I’ve fallen in love with enchiladas.  I love making them.  By far, my favorite homemade mexican food to make.  So, I always try to come up with different ones.  So, today, I used what was in my fridge.

Fresh spinach.  Lean Turkey.  Cheese.

Creamy Turkey and Spinach Enchiladas
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy and warm enchiladas packed with vegetables.
Ingredients
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 pkg ground turkey
  • evoo
  • 1 6 oz bag fresh baby spinach leaves
  • 1 can cream of chicken and mushroom soup
  • ½ cup grated cheddar cheese
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp kosher salt
  • 8 soft tacos (or 10 depending on the size of your pan, and how much filling you put in each one)
  • 1 can mild green enchilada sauce
  • 1½ cup grated cheddar cheese
Instructions
  1. Saute onion in evoo. Add ground turkey and cook until almost done.
  2. Add garlic and cook until turkey is no longer pink.
  3. Drain.
  4. Cook spinach in same pan.
  5. Add back in the turkey mixture.
  6. Cook until all spinach is wilted and incorporated into turkey mixture.
  7. Add soup, cheese, and spices.
  8. Fill each tortilla and roll.
  9. Put seam side down in a 9x13 pan.
  10. Pour enchilada sauce over the enchiladas.
  11. Top with cheese.
  12. Bake uncovered for 25 minutes at 375.
  13. Enjoy with sour cream, cilantro, and black beans on the side.