Chicken, White Bean, & Chorizo Enchiladas w/ Green Chile

I have an addiction to Mexican food, or any food similar to it, so I am always looking for new recipes so I am not eating the same thing again and again. I have made enchiladas before, but only with chicken. I also have attempted to make green chile before, but put an entire bag of extremely spicy chile peppers in the food and ruined the dish (I had to add an entire jar of tomato sauce, and entire bag of cheese, and milk to make it even semi-bearable!).

I can now say that I have found one of the best enchilada recipes and green chile recipes. Thanks to Drick’s Rambling Cafe for the enchilada recipe, which I tweaked a bit. I will definitely be keeping this recipe for future meals. I chose to slow cook the chicken so that I could easily shred it, plus it gives it much more flavor. You can cook the green chile with pork if you would like, but I felt that it wasn’t necessary with all of the meat in the enchiladas.

Chili Potatoes

I have finally gained back my inspiration in the kitchen. Today I cooked up this quick recipe (courtesy of the Cardamom Hills blog) before heading to work. I was a little hesitant about adding the soy sauce and ketchup but the flavors actually compliment the dish really well. I used canned green chiles, rather than fresh, because I think the spice is more consistent. This is a great way to spice up your potatoes (literally! ha I know, cheesy).

Chicken & Green Chile Empanadas