Enchilada "Lasagna"

I prepared this recipe with some leftover Thanksgiving turkey I've got hanging out that needed repurposed. I use shredded chicken otherwise.

20 corn tortillas, I used
1- 28 ounce can red enchilada
12 ounces (3 cups) shredded Mexican cheese
1.5 lbs shredded chicken or turkey
1 cup
8 ounces cream cheese,
15.5 ounce can of black beans, drained and
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Combine shredded chicken/turkey with spices, salsa, cream cheese, and beans.
Layer ingredients in a Pam-sprayed 9x13 pan as such (listed bottom to top)

Enchilada sauce (about 4 ounces, cover the pan)
5 strategically placed tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Remaining sauce to cover tortillas/pour down sides
3/4 cup cheese

Bake at 400 for 25 minutes.

Serve with sour cream and lots of avocado!

Cheesecake Marbled Brownies

I bake these in muffin tins. A) because I love brownie crust B) I really never eat a small brownie.... At least this way I can limit myself to one.
If you would like to bake them in a 9x13 pan, just line it with parchment paper and drop cheesecake marble on top of brownie batter in the pan. Then use a butter knife to marble the brownies.
For The Cheesecake Marble:
8 ounces cream cheese, room temp
1 egg
1 teaspoon vanilla
For The Brownie:
1/3 cup cocoa powder
2 ounces dark chocolate, finely chopped
1/2 cup hot coffee
4 tablespoons melted butter
1 teaspoon salt
2 teaspoons vanilla
3 eggs
1/2 cup plus 2 tablespoons vegetable oil
2 1/2 cups sugar
1 3/4 cup flour
Oven: 350
Spray 2 muffin tin pans with non stick spray, then coat with a thin layer of flour.
Whisk all ingredients for the cheesecake marble and transfer to a squeeze bottle if you have one. If you don't have one, you can use a pastry bag or a ziplock with a corner cut off.
In a large bowl, add cocoa powder and chocolate, pour hot coffee over and let sit for 30 seconds then whisk until chocolate is melted.
Whisk in all of the remaining ingredients except the flour.
Add the flour and mix with a spatula until just combined.
With a 2 ounce ladle or cookie scoop, divide brownie batter into pans.
Using the squeeze bottle, squeeze cheesecake batter into middle of brownies and swirl a little on top.
Bake at 350 for 20 minutes.
Allow to cool for a half an hour in the pans before attempting to remove them.

Cheddar Broccoli Soup

It's soup season people!
There might be a couple ingredients that you might raise an eyebrow at and be like "Lauren, what have you been drinking?" Just trust me, and don't skip any of them!
Also, it is important to use stock and not broth! You can substitute for vegetable stock if you want to go vegetarian, but please don't use broth, the flavor is not as good.
Also, a helpful tip for cooking with milk... Have you ever made a cheese sauce that turned out grainy instead of smooth and luscious? It's because you can't boil low fat dairy (pretty much everything besides heavy cream is considered low fat dairy). Scald and simmer, but boil and you're in for a curdled, grainy mess. So when using milk in sauces and soups just bring it up to temperature gently.
4 cups finely chopped broccoli (takes about 4 crowns)
1 cup shredded carrot (you can use your cheese grader for this)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1/4 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups 2% milk
8 ounces shredded cheddar
1/2 cup shredded mozzarella
4 grinds of the pepper mill
2 teaspoons salt
In a large pot, boil a few inches of water and season with 1 tablespoon of salt. Add broccoli and carrots and cook covered for 3 minutes.
Strain in a fine mesh strainer and reserve. No need to shock since we'll be using this in a few minutes.
Heat a large pot and add olive oil. Saute onions for a few minutes until golden brown.
Add butter and stir until melted.
Add flour and cook for one minute, stirring constantly.
Add chicken stock and bring to a boil, stir until well thickened.
Reduce heat to medium low. Stir in mustard, hot sauce, and Worcestershire.
Add milk and stir constantly until warm and thick.
Add cheeses and stir until melted.
Add broccoli and carrots.
Reduce heat to low and simmer for a few minutes.
Remove from heat and eat!
I served my daughter some in a mini bread bowl (pictured). To make mini bread bowls, just cut two inches of bread from a loaf of French bread or baguette. Use your fingers to pinch out the middle, leaving some on the bottom for the bottom of the bowl.