Ugly Enchiladas with the BEST Homemade Red Enchilada Sauce

Shredded Beef Enchiladas with the BEST Homemade Red Enchilada Sauce

Bah! I have seriously been working on this recipe for weeks. Here’s the low down:

  1. The first time I made it, I thought that I was so clever using a pressure cooker. Yea, umm, I was all set to post that one on the day of the Boston Marathon. The recipe was complete with great step-by-step photos using the pressure cooker and as I was preparing to take photos of the finished product, I learned about the bombings. Could my timing have been worse? Definitely could NOT post that one.
  2. The second time around, I decided to use the slow cooker. It worked great, but the photos of the finished product were disappointing.
  3. The next day as I was assembling some more enchiladas to make better “finished product” pictures, my daughter’s baby crisis started and I made the remaining enchiladas for her family, sans the photos.
  4. In light of everything that has happened in my life over the past week, it seemed ridiculous that I was stressing over posting ugly enchilada pictures. Let’s be honest, when you go to a Mexican restaurant, what does the food on your plate look like?????? Messy, ooey, gooey deliciousness, right? Say “yes”. You know it’s true.
  5. If you want to see prettier enchilada pictures, look at the pics on Green Chili Chicken Enchiladas and Cheese Enchiladas. The one above? It’s real life, baby; the way enchiladas really look when I make them for my family — every square inch covered in glory.

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Taqueria-style Slow Cooker Shredded Chicken

Taqueria-style slow cooker shredded chicken

Have the dog days of summer gotten to you yet? Would you like to know where that phrase, ‘dog days of summer’ originated? Here’s some trivia for the masses. According to Wikipedia, the fount of all truth and knowledge, the phrase refers to the hottest days of summer, typically experienced during July and August. It derives from the ancient Greek and Roman belief that the star, Sirius, also known as the dog star, was the cause of the hottest days of summer because of the star’s close proximity to the sun during July & August. Continue Reading

Beef Brisket for Tacos, Enchiladas, and Tostadas {Slow Cooker}

Beef Brisket for Tacos, Enchiladas, and Tostadas {Slow Cooker}

I don’t know about you, but I get sticker shock every time I pass the meat department. A few years ago brisket was regularly 0.99 cents per pound if it was bought whole in the cryopack. Then suddenly the price doubled, then tripled, then quadrupled, and yes, even quintupled. Numerous times over the past two years I have refused to buy it.

The meat department’s only saving grace are those bright orange stickers with the words “manager’s special” on them. You probably already know, “manager’s special” is code for “this meat is going to expire today, so we are giving you a great deal on it”.Continue Reading

Smoky White Bean Chicken Chili

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I never cease to be amazed that the man I married over 31 years ago can still surprise me with his food preferences. For instance, the other night as he was mowing his way through a second bowl of this chili, he made the following statement in a longing voice, “Man, I just love beans.”

Excuse me?

I have been cooking with beans for at least a bazillion years and never once has that man of mine EVER said “I love beans.” As a matter of fact, when I went through a ‘cooking with beans’ phase, John asked me if it would be possible to have beans as little as possible in the future. I also recall that during that phase my children had to get psychiatric counseling and all three of them still go into convulsions whenever I mention anything about beans. But that’s another story.

As for this chili, there are probably some chili purists who would subject me to public flogging for even suggesting that something like this Smokey White Bean Chicken Chili carry the sacred name of ‘chili’. To them I say, “Tough beans. Get over it. Food evolves.” Not really…I mean I wouldn’t really say that. I would, of course, grovel, ask forgiveness, and change the name of this recipe to Spicy Chicken Soup with White Beans. Whatever.

If you are curious about the flavor profile of this homesy dish, I went for a smoky flavor with moderate heat. Heat in a dish is up to personal taste and certainly the heat level can be adjusted up or down. I used two spices to bring out the smokiness, ground chipotle chile and smoky paprika. Oh, yeah, and some bacon. Mmmmmm.

Smoky White Bean Chicken Chili

Recipe by Terri @ that's some good cookin'


  • 4 slices bacon, chopped
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 whole rotisserie chicken, shredded or diced--your preference, or an equivalent amount of cooked chicken
  • 1 (28 ounce) can diced, roasted tomatoes
  • 6 cups chicken stock
  • 4 (14.5 ounce) cans white beans--cannelini or great Northern, drained and rinsed
  • 2 (4 ounce) cans diced green chiles
  • 1 teaspoon smoky paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • salt and pepper, to taste
  • cotija cheese, grated (optional)
  • cilantro, chopped (optional)


  1. In a hot dutch oven, cook bacon for about 3 minutes.
  2. Add the onion and garlic to the bacon. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
  3. Add the chicken, smokey paprika, ground cumin, onion powder, garlic powder, and chipotle to the pot and continue to cook for an additional 10 minutes (covered) so that the chicken gets infused with the aromatics and the spices.
  4. Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
  5. For serving, top with cotija cheese and chopped cilantro. This is great with cornbread and a salad. I served it with whole wheat bread and a side salad.


A can of the white beans can be reserved, pureed, and then added to chili for thickening.


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