These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.
I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂
Heat the oven to 350°F then grease and flour two 9″ round baking pans.
Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))
For the Frosting:
Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
Remove from heat and let cool to room temperature.
In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!
Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!
These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!
Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
On a separate small bowl mix the bread crumbs and melted butter and set aside.
Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!
This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! 🙂
3 Cups (384 grams) Whole Wheat or All Purpose Flour
2 Teaspoons Kosher Salt
3 Tablespoons Olive Oil
Preparing the dough:
Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
Take the dough out of the fridge at least 30 minutes prior to baking.
Baking The Pizza:
Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
Carefully open the oven ( it will be very hot so use oven mitts).
Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!