Pineapple Enchiladas

(the innards- look at the lovely colors!!)

Pineapple Enchiladas

2 teaspoons olive oil

1 large yellow onion, chopped

1 medium red bell pepper, chopped

1 (20-ounce) can pineapple, drained (save juice)

1/3 cup pineapple juice (reserved)

1 (15-ounce) can black beans, drained

1 (4 1/2-ounce) can chopped green chilies

1 teaspoon salt

1 t. cumin

1 t. chili powder

1 t. garlic powder

1/2 cup fresh cilantro, chopped

3 cups shredded cheddar cheese, divided

1 (10-ounce) can green enchilada sauce

8 flour tortillas (8 or 9 in) 1 cup cooked chicken, chopped (optional)

Heat oil in a large skillet. Add onion and bell pepper, cook 4 to 5 minutes or until softened. Stir in pineapple, beans, chilies, and spices. (Add chicken.) Cook and stir until thoroughly heated. Remove from heat and stir in cilantro. Spread a thin layer of enchilada sauce on the bottom of the 9x13 pan. Spread 1 tablespoon enchilada sauce on each tortilla, then spoon about ¾ cup vegetable/meat mixture and cheese on each. Roll up tortillas and place in baking dish. Mix reserved pineapple juice and remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining 1 cup cheese. Bake tightly covered for 30 minutes, then remove foil and bake for 5-10 more minutes, until cheese is melted and sauce is bubbly. Top each enchilada with a dallop of sour cream and a sprinkling of fresh chopped cilantro. *VEGETARIAN OPTION: Omit chicken and add another can of black beans instead.

Lovin' Deals to Meals

In August I signed up for the Deals to Meals website . I've been slow to really use the website and try any of the recipes, but this year I've been more consistent about cooking at home. It's easy, when you've yet to be blessed with progeny and work a stressful full-time (or more than) job, to opt for eating out instead of eating in. I'll bet it's pretty easy when you have a family, too.

Anyway, the benefit of the website is that she finds deals for which you don't need coupons. And THEN makes a meal plan based on what's on sale that week. The recipes are delish. She also includes a few food storage recipes food storage tips. All in all, I think it's well worth the $4.95 subscription fee each week.

If any of you are signed up, I'd love to know what recipes you've tried as well as the reaction.

With that said, I want to share one of the recipes, which we devoured this evening. With each bite my husband and I uttered an "Oh. My. Goodness." You'll love it, I'm sure.

Santa Rosa Chicken and Queso Sauce with Corn and Zucchini Saute

Santa Rosa Chicken

6 chicken breast halves
2 (4 oz) cans green chilies, diced
8 oz block Monterey Jack cheese, cut into strips
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp black pepper
6 tbsp butter, melted

Pound chicken to 1/4" thickness. Put 1 tbsp chilies and one strip Monterey Jack cheese into center of each piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken piece into a bowl containing 6 tbsp melted butter. Roll in crumb mixture. Place chicken rolls, seam side down, in oblong baking dish and drizzle with a little melted butter. Bake, uncovered at 400 degrees for 20 minutes; reduce heat to 325 degrees and bake 30-40 minutes longer, or until chicken is cooked through. Serve with fresh salsa and Queso sauce.

Queso Sauce (the thing that makes the recipe so decadent)

4 oz diced green chilies
1 cup sour cream (I used fat free)
1 green onion, sliced (I didn't have this on hand. It was fine without, but I'm excited to make it again with the onion)
1 can cream of chicken soup (I used low-sodium, low-fat)
1 cup shredded cheese

Combine all ingredients and simmer until well blended. The Deals to Meals lady suggests using a fondue pot and letting it simmer several hours. I don't have a fondue pot, nor did I think to use my crock pot. I let it simmer while the chicken was cooking and it turned out great. Serve with tortilla chips or on top of chicken. DO serve it on the chicken, please. You won't regret it.

Corn and Zucchini Saute with Chilies

2 cans corn (or 2-3 cups frozen)
2 tbsp butter (I used extra virgin olive oil)
1 onion
2 cloves garlic, minced
4 medium zucchini, sliced into thin rounds
1 can diced green chilies
1/2 cup diced tomatoes
salt and pepper
1/2 cup grated cheddar cheese (I omitted this because of the queso sauce. I thought the veggies were delicious without the cheese)

Heat butter (or olive oil) in a large skillet over medium-high heat. Add onion and garlic; saute until almost softened, about 2 minutes. Add zucchini; saute until almost softened, about 2 minutes. Add corn and chilies; saute until corn is cooked, about 2 minutes longer. Add diced tomatoes. Season to taste with salt and pepper. Stir in cheese and serve.

ETA- the pink under the chicken is a flower design on the plate, not some weird "fluid". My mom wanted the recipe, so I sent her a copy of the picture via email and she was freaked out a bit. :)