For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that.  These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths.  Shhh, I won’t tell anyone.  When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.

I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice.  If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!

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Que delicioso!

Chicken and White Bean Enchiladas

printable recipe

For the Chicken and White Bean Filling:

  • 1 tsp evoo
  • ½  white onion, chopped
  • 4 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Cannellini beans
  • 2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)
  • ½ cup chicken stock from boiling chicken breast
  • 1 tsp cumin

For the Green Chile Enchilada Sauce:

  • 1 tsp butter
  • 1/2 white onion, chopped
  • 2 tbsp flour
  • 1 cup chicken broth (from boiling chicken earlier)
  • 7 oz can chopped green chiles
  • 2 jalapeños, chopped (de-seed if you want to go light on the heat)
  • salt
  • ½ cup light Greek yogurt
  • ¾  cup reduced fat Mexican cheese
  • 8 medium whole wheat tortillas
  • chopped fresh cilantro

Directions:
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Enchilada Sauce:
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.

Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

When my husband and I were on our honeymoon in San Pedro, Belize in May, we shared a delicious bowl of gazpacho at the Blue Water Grill.  It was our final night on the island before heading inland to San Ignacio –what a delicious choice for our  last meal! The refreshingly cool bowl of soup was welcome on the palate after a long hot day at the beach.  As soon as we returned home I immediately searched, and found, an amazing recipe for the chilled appetizer by Ina Garten.  This has definitely made it to the list of summer staples!

P.S.Be sure to check out more #BeatTheHeat recipes listed below from fellow members of the #SundaySupper community!

Gazpacho garnished with mango

Gazpacho

Printable recipe 

Ingredients

  • 1 cucumber, halved and seeded, not peeled
  • 2 red bell peppers, cored and seeded
  • 4 Roma tomatoes
  • 1 red onion, I’ve alo used Vidalia, which is a sweet substitution
  • 3 garlic cloves, minced
  • 3 cups Mott’s Low Sodium Garden Blend tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • Garnish – fresh avocado, mango, pineapple or papaya, cubed

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped for a chunky soup.  Blend longer for a smoother version (we prefer chunky). After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill overnight before serving. Garnish with ripe avocado, mango, pineapple or papaya.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Red, White and Green

July 4, 2012

A friend served this delicious chilled avocado soup at her summer party and my husband insisted I recreate it at home.  Boy, am I glad she shared this recipe with me (thanks Kathryn!)!  Not only is it extremely flavorful and refreshing, but it’s quite versatile.  When I made this batch originally, I served it alongside Black Bean and Corn Quesadillas for a #MeatlessMonday dish, and then used it again later in the week as a dressing on a Taco Salad.  It would also be delicious as a layer in a Mexican dip, a sauce over a taco or served atop grilled shrimp or chicken.  This recipe has definitely made into my list of summer staples!

avocado soup

Chilled Avocado Soup with Chile Lime Pepitas

 Ingredients

  • 1 medium poblano chile
  • 1 small white onion, sliced into 1/4 -inch-thick rings
  • 2-1/2 cups lower-salt chicken broth; more as needed
  • 2 medium firm-ripe avocados, pitted, peeled, and cut into large chunks
  • 1/2 cup chopped fresh cilantro
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh marjoram or oregano (optional)
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • Kosher salt
  • 1/2 cup plain non-fat yogurt
  • 1 tsp. extra-virgin olive oil
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/8 tsp. chile powder; more for serving

Instructions

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.

Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.

In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.

Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

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