Hummus-Crusted Chicken with Roasted Squash and Zucchini

5 Nov

Hummus-Crusted Chicken with Roasted Squash and Zucchini

Simple.  Scrumptious.

This is a great meal for one of those days when you don’t want to spend forever in the kitchen, prepping or cooking anything.  This is a great meal for one of those days you’re gone all afternoon and need a super-fast dinner to feed your family or friends.

All you have to do is chop an onion, squash and zucchini.  Then you plop chicken breasts on top, spread them with hummus, squeeze a lemon over the top, and bake the whole thing.

And it tastes good!  That’s the thing!  It tastes good, despite your overall lack of effort.  Some of my friends who aren’t so enamored of cooking ask how do I do it so well (their words, not mine, so don’t start throwing rocks yet!).  Here’s the thing.  It’s not me.  It really isn’t.  It’s just knowing a good recipe when I see it.  And maybe some skill with seasoning along the way.  Any dish is not going to present well if it’s missing that final sprinkle of salt or squeeze of lemon (thanks, Barefoot Contessa, for that little gem – a truth of the ages).

And where did this recipe originate?  Thanks must go to Gimme Some Oven for the recipe inspiration!  My only complaint is, how does hers look so much prettier than mine


I suppose it doesn’t help that I forgot to sprinkle paprika on top.

Hummus-Crusted Chicken with Roasted Squash and Zucchini
Serves 4

4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus, homemade or storebought (I used Sabra’s pine nut – delish!)
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees.  Prepare one large baking dish or two smaller baking dishes with cooking spray.

Pound the chicken breasts to an even thickness, then season with generous pinches of salt and pepper.  In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated.  Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer.  Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered.  Squeeze the juice of one lemon over the chicken and vegetables.  Then sprinkle the pan with smoked paprika or sumac.  Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender and beginning to get shrively and brown.  Good stuff.  Serve immediately.


Honey Oat Bread

2 Nov

Want to feel like a woman-hero of our times?

Bake bread for your family.  Put that steaming, golden brown loaf on your counter and no matter what didn’t get crossed off your to-do list, you will feel like you accomplished something huge today.

Honey Oat Bread

That does it for me, at least.

The “Proverbs 31” woman is my goal, but pretty much every day (okay, every day!) I fall miserably short of that example placed before me.  So it helps when I can look back on my week and think, “Well, but I did bake that bread that the Little Guy is still gobbling up today.”

You don’t bake bread, you say?  Well, neither did I, until that fateful day a few months ago when I was feeling quite Betty Homemaker-ish, and whipped up a loaf.  The rest was history.  The Little Guy was absolutely hooked, and I am not one to deprive him of a wholesome food he enjoys.

Honey Oat Bread has become a staple of the Little Guy’s diet.  I feel just fine that he has a slice a day, because I know exactly what comprises this bread: good, simple ingredients!  No preservatives.  No sugar or syrup.  No oils.  No food dyes.

Being a homemade bread, it’s pretty dense, so after eating one good, 1/2″ slice, I am set for the morning.  The bread has just a bit of sweetness, from the honey, and the whole-wheat flour lends great nuttiness.

At first I used a cute little yellow clay bread baker, but it resulted in these weird, billowy mushroom-shaped loaves that were hard to slice.

Weird, Ugly Loaf

I switched to a Nordic Ware loaf pan (measures about 4.5″ wide x 8″ long x 2.5″ high).  The loaves are flat, but they are uniform!

Check it out.

Honey Oat Bread
makes 1 loaf

1 c boiling water
1/2 c oats
1/4 c honey
1 Tbsp unsalted butter
1 tsp salt
1/2 (.25 ounce) package active dry yeast (aka, 1 1/8 teaspoons)
1/4 c warm water (110 degrees F)
1 1/2 c all-purpose flour
1 1/2 c whole wheat flour (I use white whole wheat)

In a large bowl, combine the boiling water, oats, honey, butter and salt.  Let stand for 1 hour.  In a small bowl, dissolve yeast in warm water, letting stand for 10 minutes.

Pour the yeast mixture into the oat mixture.  Add the flour, one cup at a time; mix well.  Knead until smooth and elastic, about 20 minutes (or the whole process takes about 5 minutes if you use a stand mixer!).  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface.  Form a log and place in the greased loaf pan.  Cover with damp cloth and let rise 45 minutes.

Bake at 350 for about 35 minutes, until lightly golden brown.  When you tap it, it should sound hollow.  Let cool in pan 10 minutes, then remove to wire rack to let cool completely.  Store in tightly sealed container, in refrigerator.

Never heard of Proverbs 31?

Here ya go… straight from my Bible, the English Standard Version translation. What a beautiful, inspiring, convicting picture of a woman in her element – fearing God, loving and serving her family, working hard, speaking wisdom and caring for the needy. She sacrifices her time and energy joyfully, knowing her actions honor her Lord and benefit her husband, children and the people she helps.

Proverbs 31: 10-31
An excellent wife who can find? She is more precious than jewels.
The heart of her husband trusts in her, and he will have no lack of gain.
She does him good, and not harm, all the days of her life.
She seeks wool and flax, and works with willing hands.
She is like the ships of the merchant; she brings her food from afar.
She rises while it is yet night and provides food for her household and portions for her maidens.
She considers a field and buys it; with the fruit of her hands she plants a vineyard.
She dresses herself with strength and makes her arms strong.
She perceives that her merchandise is profitable. Her lamp does not go out at night.
She puts her hands to the distaff, and her hands hold the spindle.
She opens her hand to the poor and reaches out her hands to the needy.
She is not afraid of snow for her household, for all her household are clothed in scarlet.
She makes bed coverings for herself; her clothing is fine linen and purple.
Her husband is known in the gates when he sits among the elders of the land.
She makes linen garments and sells them; she delivers sashes to the merchant.
Strength and dignity are her clothing, and she laughs at the time to come.
She opens her mouth with wisdom, and the teaching of kindness is on her tongue.
She looks well to the ways of her household and does not eat the bread of idleness.
Her children rise up and call her blessed; her husband also, and he praises her.
“Many women have done excellently, but you surpass them all.”
Charm is deceitful, and beauty is vain, but a woman who fears the Lord is to be praised.
Give her the fruit of her hands, and let her works praise her in the gates.

Sausage, Onion and Pepper Calzones with Homemade Marinara Sauce

1 Nov

Enormous Sausage, Onion and Pepper Calzone


These things are tasty.

They are also huge.

I’d suggest making them using frozen dinner rolls instead of frozen bread loaves (even divided into thirds, they took up half a plate).  Then invite a bunch of friends over to watch a game, and chow down.  Sounds like a good time.  I enjoy feeding people.  I think I inherited it from my grandma.  She likes nothing better than to fill her home with a big, chaotic group (aka, my family) and weight down her small kitchen island with dish after dish.

The filling is rich, what with the pork sausage, ricotta, mozzarella and Parmesan.  It’s also quite mild; the recipe calls for 1/4 teaspoon crushed red pepper flakes.  I couldn’t taste any heat, so I think you could increase that to 3/4 or even 1 whole teaspoon, and get just the right amount of heat.  Disclaimer: I have been known to be very, very wrong about the spiciness of food…  Also, I often misread recipe instructions.  For instance, this time I cooked the calzones at 350 instead of 400.  No doubt the higher temperature will give you a better-looking crust!

That Filling

The recipe made 9 calzones, which means our freezer now holds 4 of these puppies, just waiting for that day I don’t have the time – or the inclination! – to cook something new.  Then, I’ll pull them out, thaw them for a few hours and pop them in the oven at 400 until they are light golden brown.

The Homemade Marinara Sauce is dee-lightful as well.  So fresh and flavorful, it’s hard to believe the tomatoes come from a can.  That’s my kind of recipe.  The sneaky kind.  (Recipe adjustments:  I added 2 teaspoons of dried oregano and 1 teaspoon of Italian seasoning, plus a couple Tablespoons of minced fresh parsley, and used 2 28-ounce cans of crushed tomatoes.)

Did I mention these are both Pioneer Woman recipes?  You can always count on the Pioneer Woman.  In fact, I am 90% sure I’m using her Cowboy Quiche recipe when I host a little brunch next week.  For your cooking ease, though, I am copying her recipes below – and including any changes I made to the recipes.  If you want the unadulterated versions, click on her link above.


Sausage, Onion and Pepper Calzones

3 whole frozen, un-risen bread loaves (I used Rhodes, can also use frozen dinner rolls)
1 tablespoon butter
1 whole medium onion, diced
1 cup diced green bell pepper
1 pound breakfast sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional: increase to 3/4 teaspoon)
15 ounces whole milk ricotta
1 1/2 cups finely shredded mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows


Place the frozen bread loaves on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.

In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.

When the sausage is cool, stir it into the cheese mixture and set aside.

When the loaves are thawed and risen, divide them into thirds (or quarters) and roll each out on a lightly floured surface until paper thin. Spoon 1/4 to 1/2 cups of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges with a fork to seal.

Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.

Marinara Sauce

Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup chicken broth
2 28-ounce cans crushed tomatoes
Salt and ground black pepper
Couple pinches sugar
2 teaspoons dried oregano
1 teaspoon Italian seasoning
Minced fresh parsley, to taste (about 1/4 cup)

Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.

Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.

Add the crushed tomatoes and stir to combine. Add salt and pepper to taste, plus sugar, oregano and Italian seasoning. Reduce the heat to low and simmer for 30 minutes.

Toward the end of the cooking process, chop up your fresh parsley and add it to the sauce to taste, stirring to combine.  Adjust salt, pepper and sugar as needed.

Kitchen Mommy’s Note: Leftovers freeze well!  To defrost, just sit on your kitchen counter for a couple hours (but is that up to health codes?) or run warm water over the sides of your freezer container, then drop the frozen sauce into a saucepan and reheat on low until thawed and warm (probably closer to health codes).

Stitch Fix: I’m In!

31 Oct

I feel like I just got accepted to the coolest club in junior high, that’s how irrationally excited I am to be hooked up with Stitch Fix.

I mean, there is a waiting list.  Exclusive, no?

I know.  Probably not.

But still, people are lining up here waiting to spend money, and I Am Part of It!  My husband is just going to roll his eyes in disgust.  I know sometimes he thinks, “What happened to the rational woman I thought I was marrying?  I thought she had more sense than to fall for these online shopping traps.”

Nope.  I have no excuse.  It’s just the way it is.

The cool thing about Stitch Fix, where I think it differs from a lot of subscription shopping plans, is that everything in each shipment is specially chosen for you by your very own stylist.  This stylist knows your sizes, your current style and how you might like to morph that style – or just beef up your wardrobe in its existing styles – based on the 36-question survey you fill out.  The survey is very specific, covering everything from your lifestyle to your sizes to your style (i.e., casual chic, classic, boho chic, glam, edgy, etc.) to colors and patterns you like or dislike to the prices you want to spend.

And shipping is free.  Love it.  They really had me at “free shipping,” to be honest.  Twenty dollars for a styled shipment seems like a darn good deal, especially when you consider that you don’t pay for shipping and the $20 is credited toward any items you purchase from the shipment.

My first shipment should arrive next week.  I didn’t waste any time on this.  Sooo…  I’ll let you know how it goes!

In the meantime, if you want to sign up for this super styled-shopping deal, click on my link:

All-American Chili… and Cornbread

30 Oct

There are two sides to the great “What Should Be Served with Chili” debate.  One party votes for cinnamon rolls.  The other, lesser, party cried, “Cornbread!”

Since I am a time-strapped mother (to be more specific, not time-strapped exactly, but hobbled by the youngster toddling about underfoot and opening every drawer he’s not supposed to and playing with the dog dishes instead of his toys), I am of the Cornbread Party.

Don’t get me wrong, I love a giant cinnamon roll oozing buttery, cinnamony sugar from every crevice.  I will pay good money at school fund-raisers to get those delightful cinnamon rolls, the kind that high school cooks nationwide seem to have mastered.  Or at east in the Midwest, they have.  I think it’s some sort of prerequisite for them, part of the interview process.

So in lieu of buttery, cinnamony sugar, I make my cornbread a buttery, honey-y indulgence.  Ummmm yummmm…

The recipe I use is a good one – fluffy and moist, with a great cornbread texture.  Don’t be grossed out, but I actually do melt shortening instead of using vegetable oil.  That’s what ensures the terrific moistness.

And the chili…  Oh, there are a million different chili factions out there, I know.  My husband and I each belong to at least a couple.  My husband is part of the “More Meat, Fewer Beans” and the “Not So Hot I Can’t Taste It” groups.  I used to be of the “You Shouldn’t Need a Recipe for Chili, Just Throw it All Together and Season at Will” party.  This recipe changed that.  I will make it again.

All-American Chili

It’s got a lovely sweetness and just a tiny bit of heat.  If I didn’t want to feed it to the Little Guy, I would have added a little cayenne at the end to spice it up.  The mushrooms add a nice bit of texture.  I used portabella instead of crimini, and instead of Rotel (what kind of cook doesn’t have a permanent can of Rotel in her pantry, really?) I used this El Pato Salsa de Chile Fresco.  It’s 7 3/4 ounces and smooth, compared to Rotel’s slightly chunky 10 ounces.

This chili would be tasty on chili dogs, nachos, or baked potatoes, too.  I always freeze some leftovers of soups and chilis we have, and I plan on using these leftovers for nachos or baked potatoes!

Thanks, EatLiveRun, for the recipe!

All-American Chili
Serves 4-6

3 16-oz cans chili beans (in mild sauce)
1 15-oz can tomato sauce
1 10-oz can diced tomatoes with green chilies (Rotel)
10 oz sliced cremini mushrooms (or portabella, as I used)
1.5 lbs ground beef
1 tbsp canola oil
1 medium yellow onion, finely chopped
1 tsp minced garlic
1 bay leaf
½ cup brewed coffee
1 tbsp sugar
1 tbsp chili powder
2 tsp cumin
1 ½ tsp salt
pinch of cayenne pepper, optional

Heat the oil in a large, heavy bottomed pot over medium high heat. When hot, add the onions and sauté until translucent — about five minutes. Add the ground beef and garlic and cook until browned.

When the meat has browned, add the mushrooms and stir well. Cook for five more minutes, until mushrooms become tender. Then, stir in the beans (with sauce), tomato sauce, Rotel and brewed coffee.

Bring chili to a boil, then reduce heat and simmer. Add the sugar, bay leaf, chili powder, cumin and salt. Continue simmering on low heat for 45 minutes, stirring often. Adjust seasonings according to your taste preferences.

1 1/4 c flour
1/4 c sugar
4 tsp baking powder
3/4 tsp salt
3/4 c cornmeal
2 eggs
1 c milk (I use skim and it works just fine)
1/4 c shortening (melted, or use vegetable oil)
2 tsp maple syrup

Preheat oven to 400.  Spray a 9×9 baking dish with cooking spray and set aside.

Combine dry ingredients in a medium-sized bowl.

Beat eggs into milk and shortening.  Pour into dry ingredients and stir together, being careful not to over-mix.  Pour into prepared baking dish.

Bake for 15-20 minutes or until a pick inserted in the center comes out clean.  Store leftovers in refrigerator, tightly covered.

Cranberry Honey Butter

29 Oct

Cranberry Honey Butter

This stuff is good.  I mean, spread it on everything, good.

It’s super-easy to make, too, with just a few ingredients.  Gather unsalted butter, honey, dried cranberries, orange zest, kosher salt.  Mix.

Possibilities for this Cranberry Honey Butter are endless.  So far, I have…

– eaten just a bit on a pretzel
– spread it on bread with oven-roasted turkey for a little pre-Thanksgiving warm-up

on a turkey sandwich…

– slathered it on pancakes

on pancakes…

I plan on…

– spreading it (heavily) on cornbread
– giving it away in these cute little glass jars (i.e., upcycled (is that the right “green” term for this? seriously, I would like to know) baby food jars)
– trying it on rye bread

Cranberry Honey Butter
from Taste of Home

1 c softened unsalted butter
1/3 c finely chopped dried cranberries
1/4 c honey
2 tsp grated orange peel
1/8 tsp kosher salt

To soften your butter, leave it out overnight.  Don’t worry, it won’t melt into a puddle on your counter.

Toss it in a large bowl and whip it with an electric mixer.  Add the remaining ingredients and beat until well-incorporated.

Transfer to an airtight container or into pretty serving dishes.

Refrigerate up to 2 weeks.

Cocktail Nuts

22 Oct

Party food.

Hostess gift.

Homemade holiday gift.

Afternoon snack.

Cocktail nuts are versatile. Whatever your purpose for them, they will perform their duty admirably. They are prized because few people will take the time to turn ordinary little party peanuts into Cocktail Nuts.

It’s super simple. Your home will fill with spicy, delectable aromas.


Into the Oven They Go!

Cocktail Nuts

Toss 4 cups of party peanuts or raw almonds with:

2 tsp olive oil
1 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
3/4 tsp salt
1/2 tsp allspice
1/4 tsp ground cloves

Spread on a cookie sheet or two (you want a single layer) and bake at 350 for 10 minutes or until golden.

Let cool and serve.

Simple and Delish: Honey-Dijon Chicken & Delicata Squash

19 Oct

I bought the squash for its name.  Delicata.  I love it.  There’s nothing delicate-looking about winter squash in general and this one had its share of knobs and bumps – yet it dares to take the name “Delicata.”

It was delicious.  I took a bite before I added butter, salt and pepper, and alone, it was buttery and smooth and just really good.  So you can be super-healthy and skip the tasty additions.  My husband did that.  He’s always one-upping me on the nutrition front.  Are you the one in your relationship that always suggests ice cream or cookies or nachos at 10 pm?  There is always one, mark my words.  But back to the squash.  The Delicata (at least ours) do have less flesh than butternuts or acorns, so buy a big one if you want a substantial side dish.

All I did was microwave it for 7 minutes and let it sit while I did a few things, then cut it in half and scooped out the seeds and stringy stuff.  Easy, easy, easy.

I’ve been wanting to try this chicken marinade for a while, after seeing it in the Pioneer Woman’s show and in her cookbook.  Yum!  It’s a little sweet (that’s the honey talkin’) and a little tangy (the mustard chimes in).  I didn’t use much crushed red pepper, so it lacked heat.  I’ll toss in probably half a teaspoon next time.  Next time I will also top it with thick, crispy bacon and piles of melted cheese.  But this time we had it plain.  The better to really taste it, right?  The Big Guy was disappointed, I know, even though he did not say it aloud.

I grilled it inside, in a grill pan.  Sigh.  I hate doing that because it always, always leaves such a sticky, hard-to-remove gunk in the grill pan.  But the wind was blowing 50 mph – literally – so it was the lesser of two evils.  That’s the kind of wind that will blow a patio chair into your shins and a flower pot at your neck.  I was not taking any chances.  Plus, it would have ruined my hair.

I’m calling the chicken marinade something different, because even she admits no real reason for her original title, Ranch Style Chicken.  Artistic liberty.  I love it.  If you want the original recipe, with all her funny witticisms, click the link above.  Reread for fun.

Honey-Dijon Chicken
serves: 2 plus leftovers (unless you’re really hungry)

3 boneless, skinless chicken breasts, pounded to even 1/4″ thickness
1/4 c honey
1/4 c dijon mustard, grainy otherwise
the juice of 1/3 a whole lemon
1/4 tsp paprika
1/4 tsp salt
1/2 tsp crushed red pepper flakes

Mix the marinade ingredients together by squeezing in a large plastic zip-top bag.  Add the chicken, press out air and seal.  Squish around to coat evenly.  Refrigerate for 1-3 hours, turning occasionally so every part of the chicken gets soaked in the marinade.

Heat grill pan over medium heat or grill to medium.  Cook for 5-7 minutes, flip and cook until done.

Toddler Muffins

18 Oct

They’re a Hit

Toddler Muffins are still BIG in our household.  I just made another batch, and this time I ran the calories.

The Little Guy devours two a day.  I plan on getting my bird-like little niece hooked on them as soon as I can.  She fell hard for the Quinoa Bites.  It’s only a matter of time and devotion to the cause, and these Toddler Muffins will make their way into her heart.  Along with the bananas, squash and carrots they’re packed with…

Toddler Muffin

Toddler Muffins
Makes 12 regular-sized muffins

1/4 c. canola-vegetable oil blend
1/4 c. plain whole-milk yogurt
1/3 c. light brown sugar
2 lg. bananas, mashed
1-4.5 oz. jar baby food squash puree
2 carrots, grated
2 large eggs, beaten
1/2 c. all-purpose flour
1/2 c. white whole wheat flour
1/2 c. instant oats
1 tsp. baking soda
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 375.  Grease muffin cups.

Cream together vegetable oil, yogurt, and brown sugar until smooth.  Mix in the mashed bananas, squash, carrots and eggs.  Stir in the flours, oats, baking soda, pumpkin pie spice and salt until combined.

Spoon batter equally into prepared muffin cups.  Bake 15-20 minutes or until pick inserted into the center comes out clean.  Cool in pans 10 minutes before removing to cool completely on a wire rack.

Store at room temperature up to 2 days or freeze.  Or refrigerate!

Nutrition Facts
Serving Size – 1 regular-sized muffin

Calories 143
Total Fat 5.0 g
Saturated Fat 0.8 g
Cholesterol 32 mg
Sodium 134 mg
Total Carbohydrates 22.6 g
Dietary Fiber 2.2 g
Sugars 9.9 g
Protein 3.6 g

Beef and Bean Enchiladas

17 Oct

Beef and Bean Enchiladas

I think I’ve done something irreverent to enchiladas.  Beef and bean?  Isn’t that a burrito thing?

I think it is.  I think enchiladas don’t have beans; that’s the defining difference.  Please don’t quote me on that, though.  I’m again making strong statements about things I know little about.  According to my husband, it’s a failing of mine.  He just gets annoyed about it because he so often believes me when I’m wrong (but so convinced) about something.

These Beef and Bean Enchiladas are delish.  Snappy comfort food.  Oh, and easy.  And guys love them.

The Finished Product

Beef and Bean Enchiladas
makes 1 9×13 pan

1 lb. hamburger
1 small onion, diced
1 4.5-oz can chopped green chilies
1 4.5-oz can sliced black olives
1 10-oz can Old El Paso Mild Enchilada Sauce
1 10-oz can Old El Paso Medium Enchilada Sauce
1 can light red kidney beans, drained and rinsed; mashed up with your hands
8 oz finely shredded colby jack cheese
8-count package flour tortillas (soft taco size)

Preheat oven to 375.  Spray a 9×13 baking dish with cooking spray; set aside.

Brown hamburger with onion; drain.  Stir in chopped green chilies, sliced black olives, mashed beans, 3/4 cup mild enchilada sauce and 1 cup cheese.

Spoon equal amounts (about 1/2 cup) into each tortilla.  Roll up and place, seam side down, in pan.  Squeeze ’em together.

Pour remaining enchilada sauce over enchiladas in pan; sprinkle with remaining shredded cheese.

Bake, uncovered, 15-20 minutes, until hot and bubbly.

Serve topped with sour cream and salsa.

Note: These are a terrific freezer meal!  If you want to freeze them, do everything but bake them.  After you’ve topped them with the remaining sauce and cheese, cover tightly with plastic wrap and foil.  To bake, thaw overnight in fridge, then bake at 375 until hot and bubbly.