Even though it is a very popular recipe in the United States, few know about it in Europe. For those who are not familiar with this dish, Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until the cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.

There can be many variations for the filling, which can include more types of meat, vegetables and cheese.

As usual, I wanted to make everything from scratch, therefore I boiled the chicken with a lot of vegetables, a day before and prepared this way the chicken stock I needed for Enchilada sauce. Next, I did the Enchilada sauce and tortillas and so everything was ready to assemble the chicken and bean enchiladas the next day.

If you are in a rush, you can simply use store-bought roasted chicken, tortillas and sauce. This way you will need no more than 15 minutes to have it all prepared and ready to place in the oven.

Hope you will try this amazing and comforting Chicken and Bean Enchiladas as I am sure it will become a family favorite. If you do, make sure to share the photos with me on Instagram. I love to see how the dish turns out for you. Enjoy!

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Chicken and Bean Enchiladas

Chicken and bean enchiladas recipe, really flavorful, healthy and makes a perfect lunch or dinner. Made with homemade tortillas and homemade Enchilada sauce.

Course Main Course

Cuisine Mexican

Keyword chicken and bean enchiladas, chicken enchilada, enchilada, enchilada recipe, enchilada sauce, meican enchilada

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 374kcal

Ingredients

• 6 flour tortillas (8 inch-20cm)

Enchilada sauce

• 2 tbsp (30 ml0 vegetable oil
• 1 small onion , chopped
• 2 garlic cloves , minced
• 1 tbsp (10g) flour
• 2 tsp (6g) chili powder
• 1/2 cup (120g) tomato paste
• 2 cups (500ml) chicken stock
• 1/2 tsp (1g) ground cumin
• 1/2 tsp (1g) ground coriander
• 1/2 tsp (1g) oregano
• 1 tsp (5g) salt

Chicken Bean Filling

• 2 cups (300g) chicken breast , cooked and shredded (from about 1 pound uncooked chicken breast)
• 1 red chili pepper , chopped
• 1 cup (100g) cheddar cheese , grated
• 3/4 cup (180g) enchilada sauce
• 1/2 cup (90g) red kidney beans , cooked
• fresh cilantro , chopped

Topping

• Remaining enchilada sauce
• 1 cup (100g) cheddar cheese , grated

Optional Garnish

• Fresh cilantro or parsley
• sour cream
• spring onion , chopped

Instructions

• If you want to do everything from scratch, you can cook the chicken, prepare the sauce, and tortillas one day in advance. For homemade tortillas you can find the recipe here. Refrigerate and use the next day for assembling the enchiladas.

  How to prepare Enchilada sauce:

  In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
• Add flour and cook for 1 minute.
  
• Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
• Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
  
• How to prepare the Enchilada casserole:

  Preheat oven to 350 F (180C).
• Grease with butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
  
• Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
  
• Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
  
• Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
  
• Repeat with remaining tortillas.
  
• Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
  
• Bake for 30 minutes until the cheese is melted.
• Serve with chopped cilantro/parsley, chopped green onion and sour cream.

Video

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 29.8g | Protein: 33.3g | Fat: 14.4g | Saturated Fat: 5.1g | Cholesterol: 63mg | Sugar: 4.6g

The post Chicken and Bean Enchiladas appeared first on Home Cooking Adventure.

As the cold days are here it is the perfect time to enjoy a large bowl of warming, healthy, nutritious soup.

There are many variations for this soup, as there is no definite recipe for it. I based my recipe on a country-style version that uses cabbage, one of the classic ingredients for Minestrone. You may also include meat in this soup like pancetta or bacon, but this depends on your preference.

How to make Minestrone Soup

First, place the cannellini beans in a large bowl and cover with water and leave them to soak overnight. Drain the beans and then rinse under cold water. I like to use dry beans as they bring more flavor but if you are in a hurry you can use canned beans and add them at the end of cooking. In this way, you reduce the soup cooking time to half. 

In a stock, pot cook onion, bacon, and garlic and saute for about 5 minutes until soft. Add the carrots, celery, and salt and cook for another 5 minutes stirring from time to time. Add diced tomatoes, water and vegetable stock, white beans, and herbs, and bring to a boil. Reduce heat, cover the pot and simmer gently for about an hour or until beans are tender. 

Add cabbage, potatoes, and turnip, and cook for 15 minutes or until all vegetables are tender. Add the red kidney bean and season to taste. 

Serve the soup with Parmesan cheese, pasta, and crusty bread.

We enjoyed it so much, the children loved this too and that is enough reason for me to keep doing it. You have to give this Minestrone a try. Let me know if you try this recipe, tag me on Instagram if you do and hope you enjoy it as much as we did.

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Minestrone Soup

Minestrone Soup is one of the best-known Italian soups. It is a thick soup made with beans, a lot of fresh vegetables, and pasta. It is probably one of the most flavorful soups. It is served with pasta and Parmesan which makes it just wonderful.

Course Soup

Cuisine Italian

Keyword bean soup, classic Minestrone soup, Italian soup, Italian vegetable soup, Minestrone soup, traditional Italian Soup, vegetable soup with pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 228kcal

Ingredients

Slightly adapted after Complete Italian Cooking cookbook by Sonja Grey

• 1/2 cup cannellini beans
• 3 tbsp oil
• 2 onions , chopped
• 2 bacon slices , chopped
• 3 garlic cloves , minced
• 2 carrots , diced
• 2 celery sticks or 1/2 cup diced celery root
• 3 tomatoes (about 15 oz) skinned skinned, seeded, choppped
• 1 can (15 oz) diced tomatoes
• 1/2 tsp fresh thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 2 potatoes , diced
• 1 small turnip , diced
• 2 cups shredded cabbage
• 1 cup small pasta shapes (macaroni, ditalini, shells)
• 2 quarts vegetable stock or water
• 1 can (15 oz) red kidney beans, rinsed and drained , rinsed and drained, optional
• salt and freshly ground black pepper

To garnish

• Parmesan cheese
• Fresh parsley

Instructions

• Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.
• In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.
  
• Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.
• Add diced tomatoes, water and vegetable stock, white beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.
  
• Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.
  
• Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.
• Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 34.7g | Protein: 8.6g | Fat: 7g | Saturated Fat: 1.4g | Cholesterol: 14mg | Sugar: 6.7g

The post Minestrone Soup appeared first on Home Cooking Adventure.

Bean soup is also a great option for those who are looking for a budget-friendly meal. Beans are relatively inexpensive and a great choice for making delicious and satisfying dishes that can be enjoyed by the whole family. 

How to make Bean Soup

First, soak the beans in cold water overnight. Drain the beans and rinse them in cold water. Place the beans in a large pot with smoked pork, water and bay leaves and bring to a boil. Reduce heat and simmer for about 30 minutes.

In the meanwhile chop up the onion, carrot, bell pepper and celery root. Heat oil in a medium stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in carrot, and celery root and cook for another 5 minutes. Add red pepper and cook for 1 minute more.  Transfer to the bean pot and simmer for another 30 minutes. Add salt and pepper to taste.

Add the tomato paste and paprika to the pot and cook for another 30 minutes. When all the vegetables and beans are tender mix the sour cream with the egg yolk and parsley in a large bowl, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute and remove from heat. 

Serve with fresh red onion and freshly baked bread. You can also serve this soup in freshly baked bread bowls by cutting the top off and spooning the interior out leaving only 2 inches of bread crumbs on the edges.

At restaurants, this soup is often served in bread bowls which makes an amazing presentation, So I wanted to share with you how you can make bread bowls at home. I hope you will try this Bean Soup in Bread Bowls as it’s a comforting dish and a great culinary experience. Tag me on Instagram if you do and enjoy as we sure did.

OTHER SOUPS YOU MAY LIKE:

Minestrone Soup

Cauliflower Cream Soup

Turnip Soup

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Bean Soup

This Bean Soup is one of my family's favorite soups. It is rich and delicious and is perfect for any season. When served with fresh red onion, sour cream and freshly baked bread this soup is a real treat.

Course Bread, Soup

Cuisine Romanian

Keyword bean, bread bowl, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 310kcal

Ingredients

• 500 g pinto bean
• 2 tbsp olive oil
• 1 onion
• 1 large carrot
• 1 red bell pepper
• 3/4 cup celery root
• 350 g smoked pork meat (smoked ham, bacon or smoked ham hocks)- optional
• 1/2 tsp paprika
• 2.5 liters water
• 2 bay leaves
• 150 g tomato paste
• 3/4 cup fresh parsley , chopped
• salt and freshly ground pepper
• 200 ml sour cream
• 1 egg yolk

Bread Bowls (Makes 2 bread bowls)

• 4 cups flour
• 350 ml water
• 1 tsp salt
• 25 g fresh yeast (or 2 1/4 tsp active dry yeast)

Sesame topping (optional)

• 100 ml water
• 1 ½ tsp salt
• 1 ½ tsp sugar
• sesame seeds

Instructions

• Soak the beans in cold water overnight. Drain the beans and rinse them in cold water. Place the beans in a large pot with smoked pork, water and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes.
• In the meanwhile chop up the onion, carrot, bell pepper and the celery root. Heat oil in a medium stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in  carrot, celery root and cook another 5 minutes. Add red pepper and cook 1 minute more. Add them to the bean pot and simmer for another 30 minutes. Add salt and pepper to taste.
• Add the tomato paste and paprika to the pot and cook for another 30 minutes. When all the vegetables and beans are tender mix the sour cream with the egg yolk and parsley in a large bowl, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute and remove from heat. 
• Serve with fresh red onion and freshly baked bread. You can also serve this soup in freshly baked bread bowls by cutting the top off and spooning the interior out leaving only 2 inches of bread inside.
• To prepare the bread bowls. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it rest for about 1 hour at room temperature, to let the dough rise until doubled in size.
• Divide the dough in two pieces and shape them into balls. Take two high small round pots (mine were 13 cm in diameter and 8 cm high), grease them with a little oil and add the dough balls. 
• Preheat the oven to 180 (350F).
• If you want to add sesame seeds on top of the bread bowls, you need to make a sort of syrup so the sesame seeds won't fall. So bring the water with sugar and salt to a boil, and let it boil until almost all the water has evaporated, and remains only a white syrup.
• Brush the bread bowls with syrup (you will probably won't need all the syrup) and sprinkle sesame seeds. If you want you can press the seeds gently with your hand to make sure they stick.
• Bake for about 50-60 minutes until golden brown and have a thick crust to be able to keep the soup until served. 

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 39.6g | Protein: 19g | Fat: 8.7g | Saturated Fat: 3.2g | Cholesterol: 49mg | Sugar: 5.3g

The post Bean Soup in Homemade Bread Bowls appeared first on Home Cooking Adventure.

The recipe for these white bean crostini is not only quick and straightforward but also results in a healthy and delicious appetizer, perfect for holiday tables. What’s even better is that you can prepare the white bean dip a few days in advance, saving you some valuable time.

How to make White Bean Crostini

Start by preheating your oven to 350°F (180°C).

Cut the baguette into slices. Brush olive oil onto the top of each slice and place them onto a large baking sheet. Sprinkle some sea salt and freshly ground black pepper onto each slice.

Place the baking sheet into the oven for about 15 minutes or until the slices are light golden brown. Once done, remove them from the oven and let them cool.

In a food processor, blend the beans to a chunky consistency. Add salt, pepper, oil, lemon juice, parsley, and garlic. Stir the mixture until well combined. If you prefer, you can boil the beans a day before, let them cool, and refrigerate. Boiling the beans is my preferred method over using canned beans.

Top each piece of crostini with the bean puree and garnish with freshly ground pepper. Now, you’re ready to enjoy these flavorful bites! Go ahead and give it a shot, my friends. I’m confident you’ll enjoy it as much as I did! If you do, make sure to share the photos with me on Instagram. Would love to see how it turned out for you.

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Homemade Hummus
Chickpea Salad
Tabouli Salad
Tirokafteri – Spicy Greek Feta Dip
Skillet Bread Four Cheese Spinach Dip
Greek Tzatziki Sauce
Celery Root Dip
Red Lentil and Toasted Walnut Dip
Perfect Guacamole
Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip
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White Bean Crostini

Easy and quick recipe for white bean crostini, healthy delicious appetizer great for holiday tables. Best thing: you can make the white bean dip in advance.

Course Appetizer

Cuisine American

Keyword appetizer, bean, crostini, garlic

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Calories 2712kcal

Ingredients

• 1 baguette
• Extra virgin olive oil
• sea salt and freshly ground black pepper

White Beans dip

• 2 cups of white boiled beans (or 1 can of white beans)
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 4 tbsp of fresh parsley , chopped
• 2 cloves garlic , minced
• salt and freshly ground black pepper

Instructions

• Preheat your oven to 350 F (180 C).
• Cut baguette into slices. Brush olive oil onto the top of each slice and place onto a large baking sheet. Sprinkle each slice with some sea salt and freshly ground black pepper. 
• Place into the oven for about 15 minutes or until they are  light golden brown. Remove and let cool.
• Blend beans in food processor but leave chunky. Add salt, pepper, oil, lemon juice, parsley and garlic and stir until well combined. You can boil the beans one day before like I did, let them cool and refrigerate. I prefer to boil the beans instead of using cans.
• Top each piece of crostini with bean puree. Garnish with freshly ground pepper. Enjoy!

Nutrition

Calories: 2712kcal | Carbohydrates: 418.4g | Protein: 130.6g | Fat: 63.1g | Saturated Fat: 9.8g | Sugar: 17.1g

The post White Bean Crostini appeared first on Home Cooking Adventure.

YOU MAY ALSO LIKE:
Mushroom Salad
Chicken, Avocado and Orange Salad
Tabouli Salad

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Red Beans Salad

Here is a super easy recipe that results into a tasty and healthy Red Beans Salad made with leftover carrots and celery root boiled for soup. This salad can be served with crackers or crunchy fresh bread, or served alongside fish or chicken.

Course Salad

Cuisine American

Keyword carrots, celery, leftover boiled vegetables, red beans

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 530kcal

Ingredients

• 2 green onions , diced
• 1 small red onion , diced
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1 cup red beans , boiled before and frozen
• 2-3 medium carrots , boiled and cut in small pieces
• 2/3 cup celery root , boiled and cut in small pieces
• 1/2 cup frozen corn kernels
• 3-4 tbsp light soy sauce
• freshly ground black pepper
• seasonings (garlic, basil)

Instructions

• In a frying pan heat oil over medium high heat. Cook onions for about 5 minutes until soft. Stir in paprika then add carrots and celery pieces. 
• Add soy sauce, beans, corn kernels and stir. Cook few minutes until soy sauce has evaporated, add pepper and seasonings. 
• Before serving garnish with chopped green onion. 

Nutrition

Serving: 1 serving out of 2 | Calories: 530kcal | Carbohydrates: 79.6g | Protein: 23.9g | Fat: 15.2g | Saturated Fat: 2.1g | Sugar: 8.8g

The post Red Beans Salad appeared first on Home Cooking Adventure.