Green Chile Enchilada Quinoa Bake

 From: Marla F.

Ingredients:
1 cup uncooked quinoa rinsed
2 cups water
1 tbls olive oil
1 small onion minced
3 garlic cloves minced
10 cups fresh spinach chopped
juice of small lime
1/2 tsp cumin
1/2 tsp chili powder
1/3 cup chopped cilantro
2 bottles of sprouts green enchilada sauce or 10 oz of other enchilada sauce
1/2 cup sour cream
4 oz green chiles
15 oz white beans drained and rinsed
2 cups mozzarella cheese
salt and pepper to taste


Directions: 
Preheat oven to 350 and grease 9x13 baking dish.
 
Add quinoa to water in saucepan and bring to boil over medium heat. boil 5 min then turn low and simmer about 15 min or until water is absorbed remove from heat and fluff with fork and set aside.
 
In a skillet, saute onion and garlic in oil until soft about 5 min then add spinach and cook about 5 min until shrinks down. add line juice and spices and cilantro.

in a large bowl add cooked quinoa, enchilada sauce, sour cream diced chilies, spinach, and white beans and add one cup of cheese stir gently

then pour in baking dish and spread evenly, top with remaining cheese cover with foil and bake 20 min remove foil and bake 10 to 15 until cheese is melted. remove and cool 10 min before serving.

Hot Mama Notes:  This is an excellent dish!!!  I can't wait to make it again soon!!  I don't know that the family loved it as much as me, but I really liked it.  Enough that I don't necessarily care that they don't! ;D  It is a bit labor-intensive however, not one of those 15 minute meals.

Hot Mama Grade: A

Chicken Black Bean (or Spinach) Enchiladas

Hot Mama Notes: My family likes this enchilada recipe.  It is a good one.  Easy to make, and easy to make substitutions if you need to.  I also like that it doesn't have as much cheese as some enchilada recipes do.  I make a lot of substitutions to this recipe.  I cook one package (frozen or fresh, usually 3-4 breasts) of chicken in the crockpot with one can or jar of green enchilada sauce.  After the chicken is done, I shred the chicken.  As per the recipe, I take the chicken out of the crock pot using a slotted spoon and put it in a separate bowl.  This way the chicken is dryer/drained.  I use the remaining liquid in the crock pot in lieu of the cream of chicken soup.  Combine the measured liquid from the crock pot, the sour cream, picante and the chili powder.  In separate bowl, combine chicken, cheese, and beans (I try to use my own cooked beans from the freezer, but if I don't have any, then I use one can black beans, well rinsed and drained in a colander).  Put 1 cup of sauce into the chicken mixture.  Put chicken mixture into tortillas, roll, and place in pan seam side down.  I use a pampered chef stoneware 13x9x2.  Pour remaining sauce over the enchiladas.   Bake at 350F for 40 minutes or so.  When I needed to make a vegetarian dish, you can omit the chicken and use cooked spinach (steam fresh spinach in the microwave steamer or use frozen cooked spinach), along with  either cream of asparagus or celery soup, or use plain green enchilada sauce.  The vegetarian option is good, as well, though I prefer chicken.  I use flour tortillas.


Hot Mama Grade: A-

Chicken Enchilada Casserole

Hot Mama Notes: This recipe was one that I tasted at my friend Tawnya's ice skating pot luck.  We liked it so much that we asked for and received the recipe.  I've made it since then, and it is good, but not as aesthetically pleasing as regular enchiladas, but it's easier and quicker.

Hot Mama Grade: B+

Unrefried Refried Beans

Originally from: http://allrecipes.com/recipe/refried-beans-without-the-refry/

Ingredients 

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic

• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Directions

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Hot Mama Notes: These turned out very well.  I omitted the jalapeno, as I was worried the kids would say the beans are too hot.  I used only 2 teaspoons salt.

Hot Mama Grade: A-

Taco Seasoning

Originally from: http://allrecipes.com/recipe/taco-seasoning-i/

I add this to 1 lb of ground turkey for taco meat. :)

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano

• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper