30 Minute Ground Beef Enchilada Skillet Dinner

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Ingredients:

1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
4 green onions, chopped
1 (28 ounce) can enchilada sauce (I used mild)
1 C chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 Tb butter
12 corn tortillas
4 C Mexican blend cheese

1. Grab a deep, oven safe skillet. Mine is 3 inches deep and 11 inches wide. 
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes. 
3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside. 
4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce. Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂 
5. Pour all but 1 cup of the sauce into a separate bowl. 
6. Layer 6 corn tortillas into the skillet, and cover them with half of the remaining sauce. 
7. Cover the sauce with 2 cups Mexican blend cheese. Sprinkle half of the green onions, cilantro and olives over the cheese. 
8. Layer 6-7 more tortillas into the skillet and cover with the remaining sauce. 
9. Sprinkle 2 more cups of cheese onto the sauce. 
10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted. Watch it carefully. It should only take 3-4 minutes. 
11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top. 

Light Turkey or Chicken Corn Chowder

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Prep Time20 mins Cook Time25 mins Total Time45 mins

Ingredients

Instructions

  • Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
  • Add the green chiles and cook for 1 minute.
  • Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  • Add the corn and simmer for 3 minutes.
  • Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  • Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  • Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  • Ladle into soup bowls, garnish with green onions and serve.

Creamy Parmesan One Pot Chicken and Rice

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Ingredients

  • â–˘ 1.5 Pounds cooked chicken, shredded
  • â–˘ 4 Tablespoons Butter
  • â–˘ 1 Large onion, Diced
  • 1 cup slice carrots
  • 1/2 cup sliced celery
  • â–˘ 3 Cloves Garlic, Minced (3 Teaspoons)
  • â–˘ 2 Teaspoons Italian Seasoning
  • â–˘ 1/2 Teaspoon Pepper
  • â–˘ 1 Teaspoon Salt
  • â–˘ 2 1/2 Cups Chicken Broth
  • 1 cup white wine
  • â–˘ 1 Cup long grain white rice
  • â–˘ 1/2 Cup Heavy Cream
  • â–˘ 1/2 Cup Freshly Grated Parmesan Cheese
  • â–˘ Parsley for serving, Optional

Instructions

  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
  • Add in the rice and toast.
  • Pour in the white wine and stir to combine.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
  • Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.