Easy Double Enchiladas

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Easy Double Enchilada

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 3 cups cooked shredded chicken such as a rotisserie
  • 2 10 ounce cans red enchilada sauce
  • 2 10 ounce cans green enchilada sauce
  • 1 cup sour cream
  • 30 count white corn tortillas small
  • 2 cups shredded cheddar cheese
  • 2 cups shredded white cheddar or mozzarella cheese
  • 1/2 cup quartered cherry tomatoes

Instructions

  • Preheat oven to 350 degrees F.
  • Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
  • Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
  • Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
  • Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.

Notes

  • One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you’ll find that they tear and fall apart.
  • I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.

Chicken Cacciatore

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Ingredients

2 skin-on chicken breasts with backbone, halved diagonally crosswise (through the bone)

4 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour

3 tablespoons olive oil

1 large red bell pepper, seeded and cut into strips

1 large sweet onion, thinly sliced

4 cloves garlic, minced

1 small Fresno chile pepper, sliced into strips

2 tablespoons tomato paste

1/4 cup dry white wine

One 28-ounce can diced tomatoes with juice

1/4 cup drained capers

1 1/2 teaspoons dried oregano leaves

Heaping 1/4 teaspoon sugar

3 tablespoons red wine vinegar

2 tablespoons unsalted butter

1/2 cup reduced-sodium chicken stock

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

Directions

  1. Preheat the oven to 375 degrees F.
  2. Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.
  3. Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.
  4. To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.
  5. Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.
  6. Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.
  7. Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.

Strawberry Ice Cream

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Ingredients

  • 1 1/2 pounds ripe strawberries (about 4 cups chopped)
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1 ¼ cups granulated sugar, divided
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in 1 cup sugar.
  2. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  3. Remove from the heat. Stir in the heavy cream, salt and vanilla extract. If desired, add 1 to 2 drops of red food coloring until the desired color is reached (it will lighten slightly when frozen). 
  4. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  5. Meanwhile, hull the strawberries and chop them into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar, and mash the fruit lightly with a potato masher or pastry blender for several minutes until they are very saucy.
  6. When the custard is chilled, stir together the custard and the strawberries. Pour them into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.