Dinner of the Day!
-Hatch Chile and Red Pepper Chicken Enchiladas
-Mexican Oregano & Asiago cheese Hasselback potatoes, Romanesco & Califlower
-Homemade Chocolate Chip Cookies for dessert
Having a good family meal used to be so important in our culture. It was a time to sit down relax,enjoy a homemade meal and catch up with our family members. Now that the world seems to get busier and busier it seems we never have time for it. A lot of people just grab fast food and don’t think twice. Not only is fast food horrible, chemical filled crap but its taking away our ability to learn how to cook and spend time with our loved ones or one.
Now that I’m a stay at home mom, I feel its my duty to make yummy healthy meals for my family each night. I always make a dinner but I don’t normally put much effort into it but starting now, I am. I have a baby boy that’s gonna be eating real food one day so I need to learn to cook for his sake! That’s why I’m starting my Dinner of the Day Series! Here Goes!
Hatch Chile Chicken Enchiladas Recipe
1 lb Chicken breasts or strips
1 packet fajita seasoning of your choice
1 quarter yellow onion
2 cloves garlic
1/2 Red Bell Pepper
1 fresh Jalapeno thinly sliced or canned if preferred (optional)
12 Corn Tortillas
Extra Virgin olive oil to cook tortillas in
1 cup grated mexican blend cheese
Hatch Chile Salsa (I use 505 Southwestern Flame Roasted Green Chile Pictured below)
This stuff is great! Just 4 ingredients no chemicals and fillers
-Throw the first 5 ingredients into your crock-pot with the amount of water specified by your fajita seasoning packet. You can chop the veggies to your preference. I like to julienne the red bell pepper so I can top off the enchiladas with them. Cook on low for 4 hours.
-Preheat Oven to 400
-After the chicken has cooked, fry your tortillas in EVOO (just enough oil to soften your tortillas to make them roll easily)
-Set up your assembly line. You can have family help if you’d like. Set out your tortillas first, then 1/2 cup cheese, then your crock pot chicken crumbled (just wash your hands and crumble the chicken on a cutting board) and lastly your casserole dish of choice.
-First Pour about 1/2 cup of the juice left over in your crock pot into your casserole dish.
-Next fill each tortilla with chicken and cheese, roll and place into casserole dish, repeat with all 12 tortillas.
-Top with remaining 1/2 cup cheese
-Top with a layer of Hatch Chile salsa
-Top with Red bell pepper strips from crock-pot and pour remaining juice on top of enchiladas.
-If you like it spicy, thinly slice a Jalapeno and place on top of enchiladas, canned is fine too.
-Bake for 10-15 min
-Let cool 5 min
Ready to Serve!
Mexican Oregano & Asiago Hasselback Potatoes, Romanesco and Califlower.
-1 TB Mexican Oregano
-2 tablespoons grated Asiago Cheese
-Salt and pepper to taste
-Extra Virgin Olive Oil
-Small Creamer Potatoes
-1/2 cup Romanesco
-1/2 Cup Califlower
-Preheat oven to 400
-Cut potatoes like you are slicing them but don’t cut all the way to the bottom, cut till you almost hit the bottom.
– Put your veggies and potatoes in a dark baking dish.
– Sprinkle the first 4 ingredients on top and toss in EVOO
-Place foil on top of pan and bake at 400 for 30 min
-Let cool 10 minutes
Ready to Serve!
Chocolate Chip Cookies Recipe
As if! Like I’m gonna give you my secret recipe! pff!
Hope you enjoyed the recipes!
Carson Paige ♫ ♬