Quick Costco Enchiladas

A couple weeks ago, The Engineer and I bought some Good Foods jalapeño artichoke dip from Costco.  By some, I of course mean a Costco sized amount……33 oz.  It wasn’t really the best for just eating….flavor wise, but it got me thinking that it might work to make some enchiladas.  Yesterday we made a trip to Costco to gather up the rest of the necessary supplies.  It was our first actual “shopping” trip to Costco.  We had been before, but yesterday involved a cart and an actual list!  We looked like actual adults who know what they are doing in life…..it was amazeballs.

I made them today and they were good….and easy….which was ideal because I spent most of the day being a bit on the hungover side of life.  Apparently last nights concert was just a bit too much for me.  Since I’d never made them before, and we were trying to use up some dip we didn’t like I wasn’t sure they would turn out.  I didn’t take any pictures of the process, but honestly it’s easy enough you don’t need much in the way of instructions.

THE THINGS YOU’LL NEED

  • 1 Rotisserie Chicken
  • Jalapeño Artichoke Dip
  • Half an Onion
  • Shredded Cheese
  • Tortillas (about 10)
  • 2 4oz cans of diced green chilies
  • 2 cans of red enchilada sauce
  • Garlic Powder
  • Cayenne Pepper
  • Paprika
  • Chile Powder
  • Salt and Pepper

First things first, you’ll need to shred the chicken.  I removed the skin and then just ripped the meat into bite sized pieces, but there’s no need to be too specific about anything.  Place all the chicken into a large bowl so that the other ingredients can be added to it and mixed well.  After you have the chicken shredded up, add approximately half of the jalapeño artichoke dip.  I didn’t measure as I added, but it was 4 large dollops……enough to sort of moisten everything and get it to combine.  It ended up being about half of the container of dip.  Dice half of an onion and throw that in the mix as well as the two drained cans of diced chilies.  At this point, you can season to taste…..I ended up adding maybe 1.5 teaspoons of garlic, cayenne, and paprika, maybe 1.5 tablespoons of chili powder, and a good amount of salt and pepper.  The Engineer thought they were a bit hot, I thought they were good….so just season to your own taste.  He also decided that he wanted to add some shredded cheese into the mix as well….so we stirred in maybe half a cup.

This can be prepped ahead of time.  I just threw the bowl in the fridge and let everything sit and combine together for most of the day while we napped, watched Netflix, and attempted to recover.

To assemble, spray a 9×13 glass baking dish with non-stick spray.  Scoop a generous amount of the chicken and cheese mixture into the center of a tortilla.  Roll and place into the baking dish.  We fit 9 tortillas into the baking dish, but it was a bit of a squishy fit.  This left one tortilla and one tortilla worth of chicken mixture.  We rolled it up with a small splash of enchilada sauce and tossed it into the freezer.  It will make a good, quick lunch for one of us eventually.  Honestly, you could probably just roll and freeze them all into chicken queso burritos if you wanted something that could just be thrown in the microwave fast for on the go lunches.

Cover with the two cans of enchilada sauce and a generous sprinkling of shredded cheese.  Bake at 350 degrees for 30-45 mins until everything is hot, melted together, and delicious.  Let cool a few minutes before serving to let them firm up a bit.  The Engineer had his with sour cream and a little extra cheese, I just had mine plain out of the pan.

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Quick and Creative Ramen Bowls

Cup o’ noodles and 10 cent ramen packs….cheap, not delicious, and not great for you.  If college me had known how easy it was to make homemade bowls, I would have skipped the store bought packages all the time!

I’ve never had actual ramen noodles, like at a restaurant, but I’ve seen pictures and it looks amazeballs!!  Huge, steaming bowls of broth with noodles, spices, meat, and an egg.  These are a easy, packable, quick and easy version that is perfect for a quick dinner or a packable lunch.  You can take this base and run with it.  Make them as simple or complex as you’d like.  These could easily be made gluten free, vegetarian, vegan, meat lovers……basically your wish is this bowls command!

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What You Need

  • Ramen Noodles – The brown rice noodles come in 4 prepackaged servings per box and are gluten free!

What I Add

  • Veggies – I use corn, kale, carrots, and sometimes bell pepper.  Whatever you have on hand would be good.  I chop my baby carrots in a food processor, or the pre shredded carrots would also work.
  • Chicken Stock Base
  • Eggs – Most traditional ramen bowls contain an egg even if other protein is added.
  • Spices – I like wasabi, salt and pepper in mine.  Red pepper flakes would add some nice spice, I just never have any in the house! 😦

Other Things You Could Add

  • Meat – Chicken, beef, or pork would all be delicious.  Just make sure they are cooked through before adding to the bowls
  • Fun Flavors – Thai chilies, ginger root, Chinese five spice, a nice splash of soy sauce, fish sauce…..really any of your favorite Asian flavors could really only enhance the dish.  The beauty of making these at home is that you can really experiment and find your perfect flavor combination!

The best part about these bowls is they only use one pot to prep!  One small pot of water is all you need!

Boil the water and then removed from heat.  Add your package of noodles, stir, and then let sit about 5 minutes or until the noodles are softened.

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Stare into the pot and see your future, and the future is delicious!

I just use chop sticks to pull the noodles out and place them in the bottom of a microwave safe container.  If you keep the water in the pot it means you only need to heat it once, and that just saves time.  Plus…..Reduce, Reuse, Recycle!

Return your pot to the burner and turn the heat down slightly.  Once it’s simmering again, swirl vigorously and slide in an egg to start poaching.  My experience with the Spicy Sweet Potato Hash taught me that I like a sort of medium poach on my eggs so that the yolks are just set, but they are still bright yellow and slightly custardy.  Takes about 5-7 minutes depending on the size of egg.  Just gently pluck them out and poke them till you feel like they feel set to your liking.  Also, they will cook a bit more when you heat your bowl, so they can be slightly undercooked for this to start with.

While the egg is cooking away, I add my veggies, a generous teaspoon of stock base, and a nice amount of wasabi to my bowl.  This would be a great time to slash in some soy, toss in some spicy peppers, or grate in some ginger.  Once the egg is done add it the bowl, and I top mine with lots of black pepper and a small dash of salt.  That’s it!  Trow in the fridge for later if you want, or give in and eat right away!

When you’re ready to eat, this is how I prep them.  Add water to just cover the noodles and then toss in the microwave for about a minute or two covered to heat and soften the veggies.  Remove, stir, and enjoy!  If you have access to boiling water, you could probably get away without the microwave, but that’s all I have at work and it works out just fine.

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