food

The Holiday Feast You Need This Season

From savory churros to red & green enchiladas, no holiday feast is complete without refreshing Coca-Cola! #ad

food

The Holiday Feast You Need This Season

From savory churros to red & green enchiladas, no holiday feast is complete without refreshing Coca-Cola! #ad

Ingredients

  • 2 15.5 ounce cans of black beans, whole, drained
  • 2 cups shredded whole-milk mozzarella
  • 1 ½ cups of canned green enchilada sauce
  • 1 ½ cups of canned red enchilada sauce
  • ½ cup vegetable oil
  • 14 corn tortillas
  • ¼ white onion, thinly sliced
  • ½ avocado, thinly sliced
  • ¼ cup cilantro, minced

Steps

  1. Coat the bottom of a 9x13 inch baking dish with half a cup of green enchilada sauce on one side and half a cup of red enchilada sauce on the other side. Pour one cup of the green enchilada in a shallow bowl and in a separate shallow bowl, pour the red enchilada sauce.
  2. In a skillet over medium heat, warm the oil until it is shimmering and hot. Fry one tortilla at a time for 10 seconds on each side. Once heated through, use tongs to gently dip the tortilla into the green sauce bowl. Lay the tortilla flat on a plate and fill with 2 tablespoons of black beans and sprinkle mozzarella cheese inside. Roll into a cigar shape and place in the prepared baking dish with enchilada sauce. Repeat 6 more times with tortillas in the green sauce and then repeat 7 more times with the tortilla covered in the red sauce. Cover enchiladas with any remaining enchilada sauce, matching the extra sauce with the same color. Sprinkle additional cheese on top.
  3. Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the aluminum foil and bake for additional 5-7 minutes until the cheese is bubbly and slightly golden brown. Serve with thinly sliced onion, avocado slices and cilantro.
  4. Cook’s Tips:
  5. It is helpful to arrange an assembly line to complete the rolling of the enchiladas.

Ingredients

Crepe Mix

  • 1 ½ cups pancake mix
  • 1-1 ¼ cup whole milk
  • 3 eggs
  • ½ cup shaved broccoli tops, from one small head of broccoli

Crepe Filling

  • 2 cups leftover shredded rotisserie chicken
  • 2 cups store bought cream of broccoli or broccoli cheddar soup, divided
  • 1 cup shredded cheddar cheese, divided
  • Oil or butter for frying
  • Chives, for garnish
  • Sour cream or creme fresh, for topping

Assembly and Bake

  • Prepared Crepes
  • Crepe filling

Steps

Crepe Mix

  1. Make the crepes
  2. In a large mixing bowl, add pancake mix, milk, eggs and shaved broccoli. Whisk to combine. In a large nonstick skillet, melt butter until bubbly, add ¼ cup crepe mix and swirl pan to coat. Flip after 1 minute. Cook for another 30 seconds. Continuing making crepes with remaining batter.
  3. Tips:
  4. -Crepes can be made and stored in the refrigerator up to 2 days in advance. Store on a plate and cover with plastic wrap.
  5. -If using store-bought crepes, add ½ cup thawed frozen broccoli to filling

Crepe Filling

  1. Make the filling
  2. In a large bowl, add shredded chicken, 1 cup broccoli cheddar soup and ½ cup cheddar cheese.

Assembly and Bake

  1. Preheat oven to 375 degrees
  2. Add a few tablespoons filling to the center of one crepe. Roll up tightly and place into a large greased baking dish. Repeat with remaining crepes. Cover crepes in 1 cup soup and top with remaining cheese. Bake until golden brown and bubbly, about 20-25 minutes. Garnish with chives. Top each plate with sour cream or creme fresh. Enjoy!
  3. Tips:
  4. -Crepes can be made and stored in the refrigerator up to 2 days in advance. Store on a plate and cover with plastic wrap.
  5. -If using store-bought crepes, add ½ cup thawed frozen broccoli to filling

Ingredients

Churros

  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 cup all purpose flour
  • 1 small jalapeno, finely chopped
  • 2 large eggs
  • 1 tablespoon salt
  • 3 tablespoons chili powder
  • 1 teaspoon granulated sugar
  • Oil for frying

Spice Mix

  • 1 tablespoon salt
  • 3 tablespoons chili powder
  • 1 teaspoon granulated sugar

Steps

Churros

  1. In a large saucepan heat water and butter until butter has melted. Add flour, jalapeños and a pinch of salt. Stir with a wooden spoon. Mixture will clump into a ball shape. Keep working dough for another 1-2 minutes, this allows the water to cook out. Cool mixture for 10 minutes. Add eggs, one at a time to cooled mixture. Beat each egg until fully incorporated and dough has formed. Add dough to large piping bag with star tip.
  2. In a large pot, over medium heat, heat oil to 365 degrees. Carefully squeeze dough into hot oil. Use kitchen shears to cut each churro to desired length. Smaller churros are easier for dipping. Fry for 4-5 minutes, until golden brown.
  3. Place on a paper towel lined plate. Roll churros in chili powder/salt mixture.
  4. Tips:
  5. -Store-bought cheese sauce will save time and be just as delicious
  6. -Test oil temp by adding a small amount of churro dough to oil. If dough quickly floats and bubbles around the edges, your oil is ready
  7. -freeze churros after frying without spice rub. Bake at 375 degrees for 10-15 minutes to reheat. Roll in spice rub.

Spice Mix

  1. On a small plate, mix together a pinch of salt, chili powder and sugar with a fork.