Mom's Dinner

menu icon
subscribe
search icon

Weekly Meal Plan & Grocery List #12

by 2 Comments

Free Meal Plan and Grocery List Pin Image

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

FREE FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

[Read more…]

Instant Pot Buffalo Chicken Chili

by 15 Comments

Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese. This is the Instant Pot Soup recipe you want when a buffalo sauce craving strikes, any time of year, but especially during football season! This is perfect game day food.

a white bowl of buffalo chicken chili

If you are a spicy buffalo flavor lover you will also want to check out these buffalo chicken nachos and buffalo chicken sandwiches.

What is Buffalo Chicken Chili

If you love buffalo flavor, then you LOVE buffalo flavor! There is no middle ground with the spicy tangy flavor. You either love it and your mouth waters when you think or talk about it, or it is not your jam. I am guessing since you are looking at this recipe, then buffalo flavor is your thing, chicken wing.

We all know buffalo chicken wings, buffalo chicken dip, and buffalo chicken sandwiches. But, have you had buffalo chicken chili before?

It is the type of chili that you will eat until your stomach hurts because it is so good.

This Buffalo Chicken Soup starts with a base of onions, garlic, bell pepper and celery, then you add chicken broth, buffalo sauce and chicken breasts. That all cooks in the Instant Pot, then you add diced tomatoes, northern beans, corn, cilantro and cream cheese.

Buffalo Sauce

I highly recommend using Franks Original Red Hot. It has the perfect balance of spice, tang and flavor. Of course you can use a similar brand if you have one you prefer.

Franks Red Hot Sauce

(I have also used the Aldi brand and that worked great)

I have not tried this recipe with the Franks Red Hot WING sauce. The bottle will say “Wings” right on the label. I believe this is a thicker ready-to-use on chicken buffalo wings style sauce. It will probably still work, but I can’t give you a guarantee.

Step by Step Instructions

If you love cooking shows you can also watch Susie make this recipe in a 30 minute Pinterest TV episode.

This is a great Instant Pot Chicken Chili that, I think, can be enjoyed year round, even in the summer. Here’s how you make it:

Start by turning on the sauté function and soften the bell peppers, onions, garlic, and celery in the pot, in oil, for about 5-8 minutes.

Turn off the sauté mode

Add the raw chicken breasts, broth, ranch dressing powder packet, and buffalo sauce. Give it a stir and then place the lid on the pot. Turn the pressure vent to seal, and set the pot to manual on high pressure for 12 minutes.

instant pot with buffalo sauce being poured in

Once it is done cooking, turn the pressure valve and do a quick release.

Remove the chicken from the pot and shred or dice, and then set it aside while you finish the chili.

Pro Tip: You can EASILY shred chicken by placing the warm/hot cooked chicken in a stand mixer with a paddle attachment and running for about 20 seconds. Works like a charm!

shredded chicken on a rimmed baking sheet

Turn the pot back on to sauté mode and add the cream cheese to the pot and & whisk the cream cheese until it is melted and fully incorporated. If you like a little extra spice, try only adding half the cream cheese.

Now stir in the drained diced tomatoes, drained beans, corn, cilantro, shredded chicken, and honey. Give it a stir and it is ready to serve!

Instant Pot with a ladle full of buffalo chicken soup

Stove Top Instructions

If you don’t have an Instant Pot but still want to make this Buffalo Chicken Chili Recipe here are the instructions. Just make sure you use cooked shredded chicken breasts, not raw chicken. You can poach or bake the chicken or use a rotisserie chicken.

  • Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften.
  • Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey.
  • Stir until the cream cheese is completely mixed in.

Troubleshooting Spice Levels

As always try the chili before you serve it. Maybe you want more salt, more heat, or it’s too spicy?! Here are some tips for troubleshooting the spice level:

  • Don’t like things too spicy? Only add ½ cup of buffalo sauce.
  • Too late, it’s already too spicy? Add more cream cheese or you can stir in ¼-1/2 cup of whole milk, half & half, or heavy cream.
  • Just started, give me all the spice! Add a chopped jalapeno when you are sautéing the onions, celery and bell pepper
  • Chili is ready, and I want more spice! Pour in another ¼ cup of buffalo sauce. You can also add a few pinches of ground cayenne pepper or a couple dashes of your favorite hot sauce.

Toppings

We are talking buffalo here after all, so I highly recommend a little blue cheese crumbled over top, some tortilla chips crumbled into the soup, and maybe even some celery sticks on the side! Here are some other great topping ideas:

  • fresh chopped cilantro
  • fresh diced avocado
  • pickled jalapenos (for extra spice!)
  • Monterey jack cheese
  • sour cream or Greek yogurt
  • blue cheese crumbles
  • chopped celery or green onions
  • Fritos or tortilla chips
  • red pepper flakes for you spicy people out there!

Side Dishes For Serving

Since this Instant Pot chicken chili is on the spicier side you want to serve cooling type side dishes. Here are some side dishes to consider:

More Chili Recipes

If you love the warm flavors of chili then you are in the right place to find some stand out chili recipes!

Susie leaning on the kitchen counter

Did you make this recipe?

⭐⭐⭐⭐⭐

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a bowl of instant pot buffalo chicken chili

Instant Pot Buffalo Chicken Chili Recipe

Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese.
(stove top instructions in the notes)
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW. Or watch Susie make this Buffalo Chicken Chili in a 30 minute Pinterest TV Episode.
5 from 6 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 people
Calories: 307kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 tablespoon oil
  • 1 Yellow Onion - diced (will be about 1 heaping cup)
  • 3 plump garlic cloves - chopped
  • 1 cup celery - chopped
  • 1 cup bell pepper - chopped (any color)
  • 2 large chicken breasts - cut in half making 4 pieces
  • 1 (1 oz) packet ranch dressing mix (dry powder packet)
  • 4 cups chicken broth
  • ¾ cup Buffalo sauce - Franks Red Hot Original is great
  • 14.5 oz can diced tomatoes - drained
  • 15.5 oz can great northern beans - drained
  • 1 cup frozen corn - (heaping)
  • ⅓ cup cilantro - chopped
  • 8 oz block cream cheese
  • 1 T honey

Optional Garnishes for Serving

  • green onion, blue cheese crumbles, chopped celery, pickled jalapeno, chopped fresh avocado, sour cream

Instructions
 

  • Set the Instant Pot on Saute mode. Once it reads HOT add the oil to the pot and soften the onions, garlic, celery, and bell pepper for about 5-8 minutes.
    1 tablespoon oil, 1 Yellow Onion, 3 plump garlic cloves, 1 cup celery, 1 cup bell pepper
  • Turn the saute mode off.
  • Add the raw boneless skinless chicken breasts, ranch dressing powder mix, chicken broth and buffalo sauce to the pot. 
    Place the lid on the Instant Pot and lock the pressure valve to "seal". Set the Instant Pot to Meat/Stew or Pressure mode, on high, for 12 minutes.
    2 large chicken breasts, 1 (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce
  • After it is done do a quick release of the pressure.
  • Remove the cooked chicken from the pot and shred or dice. Set aside.
  • Turn on saute mode and add the cream cheese (if you like your chili really spicy you can add half the cream cheese amount). Stir and whisk the cream cheese into the soup until it has incorporated completely.
    8 oz block cream cheese
  • Stir in the shredded or diced chicken, drained tomatoes, drained beans, corn, cilantro, and honey to the soup.
    14.5 oz can diced tomatoes, 15.5 oz can great northern beans, 1 cup frozen corn, ⅓ cup cilantro, 1 T honey
  • Give it a good stir and enjoy!

Troubleshooting Spice Levels

  • Don't like things too spicy? Only add ½ cup of buffalo sauce.
  • Too late, it's already too spicy? Add more cream cheese or you can stir in ¼-1/2 cup of whole milk, half & half, or heavy cream.
  • Just started, give me all the spice! Add a chopped jalapeno when you are sautéing the onions, celery and bell pepper
  • Chili is ready, and I want more spice! Pour in another ¼ cup of buffalo sauce. You can also add a few pinches of ground cayenne pepper or a couple dashes of your favorite hot sauce.

Recipe Tips and Notes:

Sides for Serving: 
STOVE TOP INSTRUCTIONS:
Make sure you use cooked shredded chicken breasts, not raw chicken when cooking on the stove top.  You can poach or bake the chicken or use a rotisserie chicken.
  • Sauté the onion/pepper/celery/garlic mixture in oil for about 10 minutes to really soften.
  • Then add these ingredients: shredded cooked chicken, (1 oz) packet ranch dressing mix (dry powder packet), 4 cups chicken broth, ¾ cup Buffalo sauce, 14.5 oz can diced tomatoes drained, and 15.5 oz can great northern beans drained increase the heat and bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Then remove from the heat and stir in 1 cup frozen corn (heaping), ⅓ cup cilantro chopped, 8 oz block cream cheese and 1 T honey.
  • Stir until the cream cheese is completely mixed in.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 307kcal | Carbohydrates: 35g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 1985mg | Potassium: 1014mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1041IU | Vitamin C: 45mg | Calcium: 220mg | Iron: 3mg

Weekly Meal Plan & Grocery List #11

by Leave a Comment

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

FREE FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

[Read more…]

Best Ever Corn Bread

by 119 Comments

What do you get when you cross a yellow cake mix and 2 Jiffy corn muffin mixes….. The Easiest and Best Ever Corn Bread recipe!!!!

It’s so easy and so perfect. It’s everything you love in a good cornbread- it has a fluffy texture, it is just sweet enough- but not too sweet, it has that delicious hint of corn flavor, and it’s NOT dry and crumbly. Add some delicious Honey Butter and this cornbread makes an amazing side dish!

Best Ever Cornbread cut into slices

It is the moist cornbread that you have been searching for!

This recipe doesn’t need a lot of explanation, it’s just easy and good! It will become your go-to corn bread recipe.

How to Make Best Ever Cornbread

Preheat your oven to 350 degrees. The next couple steps could not be easier.

A 9x13 pan with baked golden brown best ever cornbread

Simply pour all the ingredients together in a large mixing bowl:

  • 1 box Betty Crocker Yellow Cake Mix
  • 2 boxes Jiffy Corn Muffin Mix
  • ½ cup vegetable oil
  • 1 cup water
  • ⅔ cup milk
  • 5 eggs

Stir everything by hand just until it is combined.

Prepare a 9×13 baking pan with baking spray or oil.

Pour the mix in and bake in the preheated oven for 30-35 minutes. Easy Peasy!

Cornbread made with a box of yellow cake mix and two jiffy corn muffin mixes, cooling on a black cooling rack

Ideas for Serving your Corn Bread

a piece of best ever cornbread on a white plate being drizzled with syrup

I hope you give this recipe for Best Ever Cornbread a try in your kitchen.

a couple plates of cornbread made with yellow cake mix, drizzled with syrup and honey

More Cornbread Recipes

If you love cornbread then you should definitely check out some more of these recipes:

Susie leaning on the kitchen counter

Did you make this recipe?

⭐⭐⭐⭐⭐

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Best Ever Cornbread cut into slices

Best Ever Corn Bread

An unbelievably tasty and moist cornbread that is made with 2 corn bread mixes and 1 yellow cake mix for a perfect balance of sweet and savory. 
4.70 from 65 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 1 cake
Author: Susie Weinrich

Ingredients

  • 1 Betty Crocker yellow cake mix**
  • 1 cup water
  • ½ cup vegetable oil
  • 2 boxes Jiffy Corn Muffin Mix
  • ⅔ cup milk
  • 5 eggs

Serving

Instructions
 

  • Preheat the oven to 350.
  • Prepare a 9×13 pan with baking spray or oil. You can also use 2- 8×8 or 9×9 pans. (If you use a glass pan you will probably cook the entire 35 minutes, in a dark/non-stick pan start checking around 27-30 minutes.)
  • Mix all ingredients by hand, just until combined. Pour mixture into the prepared 9×13 pan.
  • Bake for 30-35 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Recipe Tips and Notes:

You can use any brand yellow cake mix that calls for 3 eggs, 1 cup water, and ½ cup oil.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

I hope you enjoy every bite of this cornbread!!!

a piece of cornbread being eaten with syrup and milk
Best Ever Moist Cornbread recipe pinterest image

Originally posted 8-12-17 * Photos Updated 3-21-19

cornbread made with yellow cake mix and corn muffin mix pin image

Quinoa Sweet Potato Chili (Instant Pot)

by 11 Comments

Instant Pot Quinoa Sweet Potato Chili is such a flavorful and unique chili recipe that you will not even miss the beef. Bonus- it is cooks in just 5 minutes, such a great benefit of the Instant Pot! That is so much better than an hour or two on your stovetop, right?!  

Instant Pot Quinoa Sweet Potato Chili in blue bowl garnished with cilantro and jalapenos

This quinoa chili has the perfect combo of flavors, it is a little sweet from the sweet potatoes, and balanced with savory onions, garlic and peppers, then the chili powder adds a nice warmth that you expect from chili. All-in-all the flavors are completely balanced, no one flavor overpowers the other.

You can make this Instant Pot Chili ahead if you have a busy week you are prepping for. You can make it on a day when you have a little more time to spend in the kitchen, then store it in the fridge, in an airtight container, for up to 5 days. The flavors will deepen with time in your fridge! When you reheat it you may need to add a little water or broth as it will thicken as it sits in the fridge.

RELATED: Instant Pot Chili

Making It Vegetarian

I know a lot of Sweet Potato Chili recipes available are vegetarian. This one is not, but you certainly can make it that way! Simply swap the beef broth for your favorite vegetable broth.

Adding Meat

This Instant Pot Chili recipe doesn't include any meat, like a classic chili recipe. However, you can definitely add meat if that is what you are looking for! I recommend choosing a ground turkey (93/7), ground chicken, or ground beef (85/15) to compliment the flavors in this sweet potato chili recipe.

Quinoa Sweet Potato Chili being ladeled out of the Instant Pot

When you sauté the onions, celery, and garlic, add the protein of your choice and crumble while it cooks for about 5 minutes. Drain any excess grease and then proceed with the recipe.

You may want to add a cup of water and and additional ½ teaspoon chili powder to the recipe to accommodate the extra ingredients.

Step by Step

  1. Sauté Veggies and Seasonings

    2. Start by setting your Instant Pot to sauté, once it reads HOT, add the oil, onions, celery and garlic and soften for about 5 minutes.

    Stir in the can of green chilies and all the seasonings (chili powder, oregano, cumin, salt, garlic & onion powder). Now, turn the sauté function off.

  2. Set Cook Time

    3. Next add in the sweet potatoes, quinoa, beef broth, and chopped bell pepper. Stir it once, then pop the lid on and lock the pressure valve to "seal". Set the Instant Pot to Soup mode or pressure mode, on high, for 5 minutes.

    Sweet Potatoes, Quinoa, and spices in the Instant Pot

    Do a quick release by turning the pressure valve to "vent" at the end of the 5 minutes.

  3. Add Beans and Tomatoes

    4. Add the diced tomatoes (undrained), chili beans in sauce, frozen corn, and 1 tablespoon of honey. Give it a good stir and let it sit for about 5 minutes before serving.

    A bowl of quinoa sweet potato chili garnished with a jalapeno and cilantro

    This gives the beans and tomatoes a chance to warm thru and the honey to melt into the soup. It will also allow the soup to cool enough so it doesn't burn your mouth!!

Topping Ideas

You can top this chili just like you would top a classic chili. Here are some of our favorites:

  • Cilantro
  • Fritos
  • Avocado
  • Sour Cream or Plain Greek Yogurt
  • Shredded Cheese
  • Jalapenos– fresh or pickled
  • Tabasco
  • Red pepper flakes
  • Chopped Bell Peppers
  • Chopped Green Onions

What To Serve On The Side

If you plan to have this for dinner here are a few things that go PERFECTLY with quinoa sweet potato chili

More Chili Recipes

Quinoa Sweet Potato Chili in a blue bowl

Instant Pot Quinoa Sweet Potato Chili

An amazing Instant Pot Quinoa Sweet Potato Chili Recipe with balanced flavors of sweet, savory, and spicy. This is a great unique chili recipe to add to your weeknight dinner plans.
This Instant Pot Chili can be made ahead, made vegetarian, or you can add meat!
4.72 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Resting Time: 5 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Turn the Instant Pot on to sauté mode, once it reads HOT, add the oil, onions, garlic, and celery and soften for about 5 minutes.
    1 T olive oil, 1 yellow onion, 3 plump garlic cloves, 1 celery rib
  • Stir in the green chilies and chili powder, cumin, oregano, garlic, onion powder, salt, and clove.
    1 4oz can diced green chilies, 1 tablespoon + 1 teaspoon chili powder, 1 teaspoon kosher salt, 2 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon each: garlic powder & onion powder, pinch of ground clove
  • Turn sauté mode off.
  • Stir in the beef broth, sweet potatoes, bell peppers, and quinoa. Close the lid and lock the pressure valve to “seal”, set the pot to soup mode or pressure mode, on high, for 5 minutes.
    Do a quick release of pressure.
    ½ cup dried quinoa, 3 cups peeled and diced sweet potatoes, 32 oz beef broth, 1 bell pepper, diced
    Sweet Potatoes, Quinoa, and spices in the Instant Pot
  • Stir in the diced tomatoes, chili beans, corn, and honey. Let those added ingredients warm thru for about 5 minutes.
    Serve!
    14.5 oz can diced tomatoes (DO NOT drain), 15.5 oz can chili beans in sauce, 1 cup frozen corn, 1 tablespoon honey, ¼ cup chopped cilantro

Toppings for Quinoa Sweet Potato Chili

  • Cilantro, Fritos, Avocado, Sour Cream, Plain Greek Yogurt, Shredded Cheese, Jalapenos, Tabasco, Red Pepper Flakes, Chopped Bell Peppers, Chopped Green Onions

Recipe Tips and Notes:

To Make Ahead: Prepare completely and store in the fridge, in an airtight container for up to 5 days. 
To Reheat: Warm through in the microwave or on the stovetop. You may need to add a little broth or water, as it will thicken as it sits in the fridge.
To Make Vegetarian: Simply swap the beef broth for vegetable broth.
To Add Meat: You can add ground turkey (93/7), ground beef (85/15), or ground chicken. After sauteing the onions, garlic, and celery, add your preferred protein and cook for 5 minutes (crumbling while cooking), drain any excess fat/grease, then continue with the recipe as written. Add an additional ½ teaspoon of chili powder to flavor the additional ingredient. You may also need to add a ½-1 cup of water or broth at the end, depending how thick/thin you like your chili.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Weekly Meal Plan & Printable Grocery List #9

by Leave a Comment

Free Meal plan and grocery list pin image

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

Prevent this from happening now! Sign up for the Mom's Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!

[Read more…]

Easy Veggie Enchiladas with Chile Lime Crema

by 5 Comments

Vegetarian Enchiladas make such a great veggie filled Mexican dinner. They are stuffed with poblano peppers, bell peppers, cilantro, tomatoes, corn, and refried black beans. Then topped with a verde enchilada sauce and cheese and cooked for a SHORT 12 MINUTES! The chili lime crema drizzle when serving really takes this veggie enchilada recipe over the top!

vegetarian enchiladas topped with cheese, green onions and chili lime crema

We LOVE enchiladas here at Mom’s Dinner and have no shortage of recipes, you can check out the range of enchilada recipe here.

A Great Healthy Weeknight Dinner

If you are trying to inject more vegetables in your diet in a really delicious way, then this vegetarian enchilada recipe is going to be your new go-to.

Pair this enchilada recipe with some Simple Mexican Rice or Cilantro Lime Slaw AND 15 minute Refried Beans or Cilantro Pineapple.

Ingredients & Substitutions

Some simple spices, tortillas, enchilada sauce, cheese and veggies are all you need to make Vegetarian Enchiladas. Here are a few tips on the ingredients:

Veggies: the filling is a combo of poblano pepper, bell pepper (any color), fresh garlic cloves, fresh tomatoes,  green onions, frozen corn and fresh cilantro. Of course if you have some broccoli or cauliflower to use up, go for it!

This is also a great recipe to use up veggies that are going soft in the fridge.

Beans : refried black beans help bulk up the filling in these enchiladas. If you prefer to use refried pinto beans they will work too!

Spices: you definitely want to make sure you are seasoning the veggie filling; garlic powder, onion powder, cumin, chili powder, and kosher salt are all you need.

Tortillas: traditionally enchiladas are made with corn tortillas, however in this recipe we are using flour tortillas for ease. But you can absolutely swap out corn tortillas. Make sure to warm them before using so they don’t crack.

Cheese: you can use any flavor cheese you love or have on hand. We just recommend that you fresh shred the cheese so it melts nice and creamy. Pre-shredded cheese contains anticlumping agents that can prevent it from melting nice and creamy.

Enchilada Sauce: these veggie enchiladas are made with verde enchilada sauce. But if you prefer a red enchilada sauce you can absolutely use that.

Want Even More Enchiladas?

There are no shortage of enchilada recipes here on Mom’s Dinner. If it is one of your favorite dinners, check out some of these recipes:

How to Make Vegetarian Enchiladas

If you love a cooking show you can also watch Susie make these Veggie Enchiladas on a 30 minute episode of Pin TV.

Start by preheating your oven to 450 degrees. You are going to cook these enchiladas hot and fast for just 12 minutes.

Over medium heat on the stove top, warm a tablespoon of oil in a large skillet. Sauté the poblanos, bell peppers, and garlic for about 5 minutes until they begin to slightly soften.

Add the spices, corn, green onions, cilantro, and tomatoes and cook for another 4-5 minutes. Set that aside to cool a little, while you prep all the other ingredients.

vegetarian filling for enchiladas

Spray a large (9×13) glass baking dish with non-stick spray.

(This recipe will make 8-10 veggie enchiladas. You will want to divide the veggie filling and beans evenly between the tortillas.)

Spread a heaping tablespoon of black beans down the center of the flour tortilla and then top with some of the veggie filling. Now roll the tortilla over the filling and lay it in your prepared baking dish, seam side down.

filling a tortilla with veggies and beans

Once you have all the enchiladas rolled, top them with the entire can of verde enchilada sauce, and then sprinkle the cheese evenly over the top.

Pop that in the oven, uncovered, for 12 minutes.

While your vegetable enchiladas bake make the AWESOME chili lime crema!

Chili Lime Crema Drizzle

To make the chili lime crema combine the Greek yogurt, chili powder, salt, garlic powder, water, and lime juice. Whisk or stir it together until it is completely combined and smooth.

It should be thin enough to drizzle/pour. If you need to add a little more water, go ahead, but add a teaspoon at a time, you don’t want it too watery!

chili lime crema in a bowl with a whisk

After the Vegetarian Enchiladas come out of the oven, let them cool for about 5 minutes. Then drizzle ½ the Chili Lime Crema over the top, and garnish with extra green onions and cilantro. Serve the remaining Crema on the side.

Serving & Side Dishes

Serve 2 enchiladas per adult and 1 enchilada per child.

Since enchiladas are a traditional Mexican dinner entrée you want to have plenty of Mexican style side dishes, appetizers, and drinks! Here are a couple dinner menus you can choose from when you are serving this Vegetarian Enchilada Recipe:

two plates with vegetarian enchiladas

Menu 1

Menu 2

Menu 3

Susie leaning on the kitchen counter

Did you make this recipe?

⭐⭐⭐⭐⭐

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Vegetarian Enchiladas Recipe with a Chili Lime Crema

Vegetarian Enchiladas are a simple dinner recipe that are perfect for a weeknight. They are full of vegetables and topped with verde enchilada sauce and cheese. After they bake (only 12 minutes!) they get drizzled with an AMAZING Chili Lime Crema. 
This will be your new go-to healthy weeknight dinner!
Watch Susie make these veggie enchiladas on a 30 minute Pin TV Episode.
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 5 people
Calories: 397kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 tablespoon oil - olive oil or canola oil
  • 1 poblano pepper - diced
  • 1 medium bell pepper (any color) - diced
  • 2 fresh garlic cloves - chopped
  • ¾ cup fresh tomatoes, - diced (cherry tomatoes or roma tomatoes)
  • 4 green onions - , white & light green parts chopped (use any extra for garnish)
  • ½ cup frozen corn
  • ⅓ cup fresh cilantro - chopped (use any extra for garnish)
  • ¼ teaspoon each: garlic powder, onion powder
  • ½ teaspoon each: cumin, chili powder, salt
  • 16 oz can refried black beans - (may not use the ENTIRE can, I usually have a couple tbsps left)
  • 10 flour tortillas, medium, soft taco size - (can use corn tortillas, see notes)
  • 10 oz can verde enchilada sauce
  • ¾ cup shredded cheese - can use cheddar, colby jack, pepper jack, or monterey jack
  • non stick spray

Chili Lime Crema

  • ½ cup plain Greek yogurt
  • ¼ tsp each: cumin, chili powder, garlic powder, salt
  • 3 tablespoon water
  • 1 tablespoon fresh lime juice - 1 lime

Instructions
 

Prep

  • Preheat the oven to 450 degrees. Prep a 9×13 glass baking dish with non-stick baking spray.
    non stick spray

Veggie Filling

  • On the stove top, in a skillet over medium heat, sauté the poblano peppers, bell peppers, and garlic in the oil for 5 minutes.
    1 tablespoon oil, 1 poblano pepper, 1 medium bell pepper (any color), 2 fresh garlic cloves
  • Then add all the seasonings & spices, green onions, tomatoes, corn, and cilantro and sauté for another 5 minutes. 
    ¾ cup fresh tomatoes,, 4 green onions, ½ cup frozen corn, ⅓ cup fresh cilantro, ¼ teaspoon each: garlic powder, onion powder, ½ teaspoon each: cumin, chili powder, salt

Assemble the Vegetarian Enchiladas

  • Spread 1 heaping tablespoon of refried black beans down the center of a tortilla. Top with some of the sauteed veggie mix (dividing the veggie mix evenly between all the tortillas), roll the tortilla over the filling. 
    Lay each tortilla, seam side down, in your prepared baking dish.
    16 oz can refried black beans, 10 flour tortillas, medium, soft taco size
  • Pour the verde enchilada sauce over the rolled enchiladas, then sprinkle all the cheese evenly over the top.
    10 oz can verde enchilada sauce, ¾ cup shredded cheese

Bake the Vegetarian Enchiladas

  • Bake, uncovered, for 12 minutes. 
    Set aside and let cool for 5 minutes.

Chili Lime Crema

  • Combine all the crema ingredients in a dish and whisk or stir until it is completely combined and smooth.
    It should be a consistency that you can drizzle or pour. If you need to add more water, do so, a teaspoon at a time. You do not want it to be too watery!
    ½ cup plain Greek yogurt, ¼ teaspoon each: cumin, chili powder, garlic powder, salt, 3 tablespoon water, 1 tablespoon fresh lime juice

Serving the Veggie Enchiladas

  • Drizzle or pour half of the Chili Lime Crema over the enchiladas and garnish with extra chopped green onions and cilantro. 
    Serve the other half of the chili lime crema on the side.
    Enjoy!

Storing

  • Keep any leftover veggie enchiladas in a covered container in the fridge for up to 5 days

Recipe Tips and Notes:

Corn Tortillas: you can absolutely use corn tortillas instead of flour tortillas. Just make sure you heat them in a pan or on a Comal before rolling so they are pliable and don’t crack.
 
Veggies: add any veggies you like or have on hand to the filling. This is a great recipe to use up veggies that are going soft in the fridge.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 2enchiladas | Calories: 397kcal | Carbohydrates: 54g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 1576mg | Potassium: 323mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1770IU | Vitamin C: 58mg | Calcium: 246mg | Iron: 4mg

Weekly Meal Plan & Printable Grocery List #8

by Leave a Comment

Planning dinner for your family can be hard! What should we eat this week? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

Free Meal plan and printable grocery list pin image

FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

Prevent this from happening now! Sign up for the Mom's Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!

WEEKLY MEAL PLAN #8

I provide 4 delicious and easy dinners, with recipes, that you can make for your family this week. You simply add three more meals and your 7 day family meal plan is done. Here are three dinner categories I recommend adding to your plan :

  • One night out.
  • A leftover night (leftover re-do ideas provided below)
  • Kids Choice night (think pizza, chicken fingers, tacos, spaghetti, or mac n' cheese)

I have other meal plans too, if this one isn't your jam!

Chicken Pot Roast

Doesn’t the sound of Pot Roast remind you of big family dinners when you were little? It does for me!
This week change up the pot roast game and make this Chicken Pot Roast for dinner on Sunday. Chicken thighs are slowly braised with plenty of veggies in a chicken gravy. Then the best part is, it all gets topped with crispy french fried onions.
Serve this with warm ciabatta bread and a green salad.

Chicken pot roast in a white bowl with spoons to the side

One Skillet Dirty Rice & Beans

It’s FAT TUESDAY this week! The perfect day to infuse a little cajun into your dinner plans.
Even though it is a fun holiday- it is still a Tuesday, so I want to be realistic about the time you will spend in the kitchen. Keep it simple with this recipe for One Skillet Dirty Beans and Rice. You could even throw a little shrimp in the pot for the last 6-8 minutes, if that’s your thang.

Skillet Dirty Rice and Beans in a bowl

30 Minute Baked Coconut Shrimp

So since Tuesday is “Fat Tuesday” that means Lent starts on Wednesday. Which means Easter and Spring are just around the corner, Thank God!!!!
We do not follow fish fridays at our house, but if you do, or if you just love shrimp, this 30 Minute Baked Coconut Shrimp from Talking Meals is perfect for dinner on Friday!
Pair this dinner entree with store bought rice pilaf and oven roasted asparagus(if asparagus is too expensive, sub broccoli and cook the same way, roasted in the oven).

Coconut Shrimp being dipped into sriracha mayo

Easy Breakfast for Dinner

Isn’t breakfast for dinner the best. It can easily be pulled together and you usually have enough ingredients to make it happen, even if you haven’t been to the store. All you really need are some eggs, maybe some fruit, and bread!
Scrambled Eggs, Fresh Fruit, Waffles (the frozen kind!), and Canadian Bacon (or real bacon) will be on the menu for this night. Nothing fancy- just real, and easy.

Leftover Re-Do Ideas

  • Add leftover shrimp to pasta with pesto sauce or you could use the same lemon butter garlic sauce that is on my lemon penne pasta.
  • Leftover Chicken Pot Roast is amazing as is… or you could add a little more chicken broth and pour it over garlic mashed potatoes.
  • If you have waffles leftover from breakfast-for-dinner, add some baked chicken tenders for a chicken & waffles dinner.
  • Dirty Rice and Beans would be amazing wrapped in a warm tortilla with cheese melted over top. You could even make this Smoked Paprika Vinaigrette for an extra drizzle of flavor!

Free Printable Grocery List

Head to the store with confidence that you will end up with groceries to actually make dinner for your family!

Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etc…).

Click on the image below to print the grocery list

grocery list for a weekly meal plan

Weekly Meal Plan & Printable Grocery List #7

by Leave a Comment

Planning dinner for your family can be hard! What should we eat this week? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

Free meal plan pin image

FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

Prevent this from happening now! Sign up for the Mom's Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!

[Read more…]

Enchirito

by 23 Comments

This recipe for Enchiritos was born straight out of the Mom's Dinner kitchen and my very real craving for Mexican food… often. Have you ever made enchiladas the traditional way, it's time consuming! That's why I created this Enchirito: a simplified version of a burrito, enchilada mash-up. It's not fancy, but it's completely crave-worthy. You won't need homemade enchilada sauce or special ingredients-just a few smart shortcuts and a solid recipe that works every time. I've tested it, eaten it, and loved it-and I think you will too.

1 Enchirito on a white plate smothered in red sauce and cheese, garnished with green onions and cilantro

What's an Enchirito, you ask? It's the perfect combo of a burrito and an enchilada-basically, all the cheesy, saucy goodness you crave, without the mess or time commitment of traditional enchiladas. Think of it as a Taco Bell-inspired, smothered burrito-style dinner you can make at home, fast and easy.

Enchirito Ingredients

  • Ground Beef – As with most recipe on Mom's Dinner I recommend using an 85/15 ground beef. It has enough fat to be flavorful, but not so much that you recipe will turn out greasy.
  • Onion – A white onion will give you the most authentic Mexican food flavor.
  • Flour Tortillas – Grab burrito sized flour tortillas for this recipe.
  • Refried Beans – 1 can of refried beans is all you need. I recommend using traditional refried beans as they will be creamier and more flavorful, not vegetarian ones.
  • Enchilada Sauce – Use your favorite store bought enchilada sauce (make sure you grab the larger 20 oz can). Or you can make your own, it is so easy to do. We have a great recipe for Homemade Enchilada Sauce on Mom's Dinner.
  • Shredded Cheese – Any of these cheese will work with the Enchiritos; cheddar, monterey jack, pepper jack, or colby jack. As always shred your own cheese from a block instead of buying it pre-shredded. It will melt creamier and more flavorful.
  • Green Onions – Adds an extra onion flavor and texture to the burritos, and is a nice garnish for the top.
  • Cilantro – This is totally optional, we just LOVE cilantro. But if it isn't your jam, skip it!
The filling of an Enchirito on a flour tortilla, a pan of rolled Enchiritos in the background

How to Make an Enchirito Ahead

  1. This is an easy dish to make ahead and store in the fridge for a busy night. Prepare the beef and bean filling. Fill and roll the burritos.
  2. Place 5 oz of the enchilada sauce on the bottom of a 9×13 pan. Put the Enchiritos in the pan and cover with foil.
  3. Do not top with the sauce and cheese until right before they are ready to go in the oven. You can save these in the fridge like this for a day or two.
burrito cut open with ground beef inside

Variations on my Enchirito Recipe

The Enchirito is a super versatile recipe. Change it up to suit your family’s taste buds.

  • You could trade the beef for shredded chicken or, my favorite, rotisserie chicken, or shredded pork.
  • To make it vegetarian you could just roll the burrito with Mexican rice and refried beans .
  • Black beans or refried black beans could be a great trade out too.
  • The addition of black olives, avocado, sour cream, or guacamole would only make it better, in my opinion!

What to Serve with Enchiritos

Most of the time this is an easy dinner on a busy night at my house. We will eat it with chips and my restaurant style salsa.

However, if we are having this on the weekend I will add a side of Mexican rice and maybe a fresh Mexican Slaw like this one from Foodie Crush.

Don’t forget the cocktails! This pairs perfectly with Grapefruit Margaritas, Cranberry Ginger Margaritas, or Rosemary Palomas.

Enchirito Recipe FAQs

What is an enchirito?

An enchirito is basically a mix between a burrito and an enchilada. It's the best of both worlds. You get to use a flour tortilla (which is easier to work with than a corn tortilla), fill it with your favorite burrito fillers, then top with enchilada sauce and cheese!

What is enchirito sauce?

There isn't really a special Enchirito sauce, it is simply red enchilada sauce. It is the "enchi" part of an Enchirito.

What’s the difference between an enchirito vs smothered burrito?

At Mom's Dinner an Enchirito and a Smothered Burrito are very similar. However an Enchirito is filled with beef and beans, while a Smothered Burrito has beef and rice. Both are topped with enchilada sauce and cheese!

I hope you try my Enchirito recipe in your kitchen!

Enchilada Lovers, Take Note

sauce covered burrito cut open with a fork

Enchirito

Enchirito is a little enchilada and a little burrito, just like the Taco Bell Smothered Burrito. 
It is the perfect mix of all my favorite Mexican foods. It is a super easy dinner and can be MADE AHEAD if you have a busy week.
4.70 from 10 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 1 lb ground beef - 85/15
  • 1 small onion - chopped (about 1 cup)
  • 1 tablespoon oil
  • ½ teaspoon kosher salt
  • 2 garlic cloves - minced
  • 6-8 burrito sized flour tortillas
  • 15 oz. can refried beans
  • 20 oz can red enchilada sauce - or make your own enchilada sauce
  • 4 green onions - sliced (about ¾ cup)
  • 2 cups shredded cheddar cheese - divided
  • ¼ cup optional – cilantro - chopped

Instructions
 

  • Preheat the oven to 350℉
  • Sauté the onion in the oil over medium heat, until translucent. Add the garlic and salt and cook another minute.
    1 small onion, 1 tablespoon oil, 2 garlic cloves, ½ teaspoon kosher salt
  • Add the ground beef, cook through and crumble while cooking
    1 lb ground beef
  • Drain the fat from the beef and onion mixture.
  • Off the heat add 5 oz of enchilada sauce and 3 tablespoons of cilantro to the beef. Stir to combine. Set aside
  • Warm the refried beans in the microwave for 1 minute to loosen them up.
    15 oz. can refried beans
  • Place about 5 oz of enchilada sauce on the bottom of a 9×13 pan.
  • Assemble the burritos, dividing the following fillings between 6-8 flour tortillas: all the refried beans, all the beef mixture, 1 cup cheese, all the green onions
  • Fold the left and right ends of the burrito in, then take the side of the burrito closest to you and fold it over the filling. Continue rolling the tortilla until it completely encloses the filling. Place it seam side down in the 9×13 pan.
    Repeat with all the tortillas.
  • Top the Enchiritos with the remaining enchilada sauce and the remaining cup of cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is melted.
  • Let sit for 10 minutes before serving, they will be HOT.
    Garnish with extra green onions and cilantro.

Make Ahead Option

  • Fill and roll the tortillas, pour 5 oz of enchilada sauce on the bottom of the 9×13 pan.
    Place the Enchiritos in the pan. Do not top with additional sauce and cheese. Cover with foil and refrigerate for a day or two.
    Before cooking top with remaining enchilada sauce and cheese. You may need to add 5 minutes to the baking time to warm thru.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments