POTATO AND CHORIZO ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
- For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
- Preheat the oven to 375 degrees F.
- Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
- In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
- Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
- While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
- Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE
Categories Chicken Potato Sauté Super Bowl Cinco de Mayo Carrot Radish Spring Healthy Jalapeño Sour Cream Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
- Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
- Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
- Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
- Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
- *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
POTATO AND CARROT MASH
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Provided by France C
Categories Mashed Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g
POTATOES AND CARROTS
This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
- Pour oil over entire dish until all ingredients are well coated.
- Cover or place foil over dish and bake for 2 hours.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g
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