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Gourmet Chili Salsa Verde Enchiladas
Ingredients

3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
Corn tortilla chips

Preparation

Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.
Ingredients
 SALSA VERDE:
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
 
FILLING:
2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
 
REMAINING INGREDIENTS:
 Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
 Sliced jalapeño pepper (optional)
Preparation
To prepare salsa verde, cut tomatillos into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Preheat oven to 400°.
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.
Food is one of my many loves. I love to cook, try out new recipes, and make food for my friends and family. Here are a few of my favorite family recipes. The fudge recipe is my great-grandmother's famous dessert. The other recipes have been gathered over the years from family and friends and put into a family cookbook.
Easy Cheesecake
1) Crush 2 cups of graham crackers finely, then mix in 4 oz. melted butter
2) Lightly butter the sides of a 9" srpingform pan, and pat the cracker crumbs into the bottom
3) Cream together until smooth: 2 lbs. cream cheese and 1 cup of sugar
4) Then add 2 eggs, 1/2 tsp vanilla, 1/2 tsp almond extract
5) Pour mixture into springform pan and bake 35-40 minutes at 350 degrees, until firm. Cool 1 hour, then frost with sour cream mixture and bake 10 minutes
6) Sour Cream Mixture: 2 cups sour cream, 1/2 cup sugar, 1 tsp lemon juice