Chicken Enchiladas with Roasted Tomatillo Chile Salsa

So I made this a while ago and never did take a picture. However my changes were that I saved a cup of sauce and then added sour cream to what was left. Also I layered the tortillas and made more of a Mexican lasagna. It was very yummy and tasted great. I actually took the seeds out of the jalapenos to reduce the spiciness of it and it still had a little kick. And cheese all I had was mozzarella. So Enjoy. I copy and pasted the picture and recipe from the food network here.

Ingredients

Roasted Tomatillo Chile Salsa:

• 
  
• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced
• 
  

Enchiladas:

• 
  
• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Spicy Black Beans, recipe follows
• Yellow Rice, recipe follows
• Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Chicken Fajitas

So last night for dinner I made some fajitas. Honestly this is my favorite thing to make and eat. So if I have a pepper, onion, tomato, and tortillas you can guarantee this will be made. So I am going to share it with you and hope that you like it as much as me.

Ingredients

2 chicken breasts, thawed and sliced
2 Tbs olive oil
2 cloves garlic, minced
1-2 red, green, or yellow pepper, sliced
1 small onion cut into 8 pieces
2 Roma tomatoes cut into 6-8 pieces
2-3 Tbs lemon or lime juice
taco seasoning to taste (opt)
2 Tbs chopped cilantro for garnish(opt)
tortillas

optional toppings
shredded cheese
sour cream
salsa
guacamole

Directions

Heat oil in a large skillet, cook chicken(add taco seasoning at this point if you want to add it) and set aside in a separate container. If needed add another tbs oil to skillet and saute onions and garlic first, then add peppers and cook for about a minute or two. Till vegetables start to look tender but have a freshness look still to them. Then add chicken back in. Next add lemon or lime juice. Let cook for 1 minute constantly stirring. Add tomatoes and garnish with cilantro if you have it. Finally serve with tortillas cheese and whatever other toppings you want. I generally serve with a side of rice and beans as well. Enjoy!

Chicken Chulupus

SO I got this recipe from a friend in college many years ago. She found it in a recipe book and made it for a group date and I have used the basics of it ever since. I generally just use Colby Jack cheese in place of the 2 cheeses but have used Mozzarella in place of the Monterrey Jack and follwed the recipe word for word. It has been whatever I have had on hand. I hope that you like it as much as my family has. Enjoy!


Ingredients

2-3 Chicken breasts cooked(can be shredded or cut up)
2 cans cream of chicken soup
1 can (8 oz) green chili peppers, diced and drained
1 can black olives, sliced and drained
2 cups sour cream
1 bunch of green onions, chopped
2 cups shredded Monterrey Jack Cheese
2 cups shredded Cheddar Cheese
1 can whole kernal corn, drained
1 pkg of 12 8" flour tortillas

Directions

1-mix soup, peppers, olives, sour cream, and onions. Add Monterrey Jack, Remove 1 cup of mixture and stir into chicken. Add corn.
2- Layout tortillas, divide chicken mix into each tortilla. Roll and place into a greased 9x13" pan. Sprinkle remaining cheese on top.
3- Place into a preheated oven set to 350 degrees for 3o minutes or until cheese starts to brown. Remove from oven and enjoy!

Can be prepared ahead of time in a freezer/oven safe container and frozen to enjoy for a later meal. Follow Directions 1 and 2 and then remove from freezer and put straight into over for 1 hour at 350 degrees.

Arroz Con Leche (Rice Pudding)

So this is something that I really didn't like as a kid. But for some reason since I got older I have made it a few times just because I am in the mood for it. It is a great way to use left over plain white rice for your dinner. My family liked it so I am sharing it with you.
Enjoy!

1 1/2 cups rice
1 large egg
2 1/2 cups milk
1/2 cups sugar
2 Tbs vanilla
2 tsp cinnamon
2 Tbs butter (unsalted)
3 Tbs sweetened coconut flakes (opt)
3/4 cup raisins (opt)

In a saucepan mix rice and egg. Add remaining ingredients except raisins. On low heat for 5 minutes continuously whisk mixture. Raise temperature to medium and continue to whisk for another 10 minutes. Raise temperature to high-medium/low high setting. Continue to whisk until mixture starts to thicken. Remove from heat and add raisins. Takes about 20-30 minutes till mixture thickens. Remember to keep whisking mixture or you will had scramble egg pieces in pudding also while at higher temperatures if left standing the mixture will burn as well boil over and make a mess. It is an easy recipe. Mostly just requires patience until it is cooked. Hope you like it as much as my family did.

salsa

This is a bottling recipe so be prepared that it is big. There are two ways to bottle hot and cold. Both are pretty self explanatory to bottle hot what goes into the bottle is hot then you hot water bath can it to seal it. Cold bottling is just cold ingredients going into the bottle, it usually has a longer processing time since it cooks while it seals. There's also pressure canning but for the point of this- hot water bath canning it is. This actually has the constancy of salsa you can buy in the store. The flavor of a fresh garden and is mild (want more heat add more peppers). I got 11 pints.

Ingredients:

• Lots of tomatoes (plum works well but any tomato will work)
• Divide the tomatoes, chopped 1/2 of what you have (we had about 6 cups of chopped tomatoes)
• 5 garlic cloves
• 1/4 cup lime juice (about 4 limes)
• 1 1/2 tablespoons salt
• 1 tablespoon ground cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1 red onion, chopped
• 1 yellow onion, chopped
• 4 jalapeno peppers, chopped
• 1/3 bunch fresh cilantro, chopped

Directions:

1. Bring a large saucepan of water to boil. Place most tomatoes into water to loosen skins and set color. Drain, peel and crush. Otherwise you can use canned whole tomatoes (3 large cans which is what we did) and just use fresh tomatoes for the chopped tomatoes.
2. Mix chopped tomatoes, garlic, lime juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat and bottle.
3. I assume anyone trying this has actually bottled before. If not after you fill each bottle to the neck wipe the rim of the bottle off with a wet, hot, clean rag. Place the prepared seal on top and secure with a band. This recipe is then put into a water bath canner for 20 minutes (please adjust for altitude as necessary ie I personally boil them for 30 minutes because I live at a high altitude). Pull them out from the canner and let cook completely before checking seals. FYI any unsealed bottles can be reprocessed with a new seal within 24 hours just use common sense with that some things shouldn't be cooked twice.

Marvelous Taco Salad

I tried this tonight for dinner and my husband loved it. It is a recipe that I copied from another recipe blog that my friend in my Ward runs. A barefooter's quest to find the better way. She is Vegan so there is no meat in it. However it is extremely tasty and you don't miss it. If you decide that you can't live without meat I believe that it would taste great with some browned hamburger and taco seasoning. I hope you enjoy it as much as we did. We have decided to try eating a meatless meal more often. I don't know if it will be once a week, but it sure helps when the recipe is easy and good. Tonight though I cheated and used prepackaged salad and baby spinach. Also I used Corn Tortilla Chips instead of crisping up Flour Tortillas. Below I added pictures from what I made one without cheese and one with cheese. As she says Enjoy!

I've done a few different taco salad blends, but this one took the prize!

2-3 ripe avocados, diced
3 Roma tomatoes seeded and diced
approx 1/4-1/2 cup diced onion (I mixed yellow and red.)
1/4 red pepper, finely diced
2 cloves garlic, minced
approx 3/4- 1 cup corn kernels
1 can black beans, rinsed and drained
3-4 tbsp lemon or lime juice
sea salt to taste

Flour tortillas
1/4-1/2 cup olive oil

Fresh flat leaf or baby spinach
romaine lettuce, washed and shredded
baby carrots, chopped
broccoli, chopped into small pieces
shredded mozzarella cheese (optional)

In a large bowl, combine first 9 ingredients. Stir well.

In large skillet, heat olive oil over medium heat. One at a time, brown tortillas in olive oil on both sides until golden and crisp.

Build taco salads per plate starting with crisped tortilla, spinach and lettuce, broccoli, carrots, avocado mixture and top with a sprinkling of cheese.
Delicious!!

My kids liked a little natural ranch on top. It think the avocado mixture does a beautiful job doubling as a dressing!

Enjoy!

Honey Lime Chicken Enchiladas

I made these a month ago and they were pretty good. Thought I would share with you. However when I made it I didn't have heavy cream so I used a can of Evaporated Milk instead.
The recipe was on the recipe blog Dinner on a Dime.

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Posted by Natalie from Dinner on a Dime

Mexican Deep Dish Pizza

Big Favorite!!!

2 boxes corn muffin mix
2 eggs
4 tbls melted butter
1 1/2 cup milk
1 cup frozen corn kernels
Olive Oil for drizzling

Topping:
1 lb ground beef
1 small onion finely chopped
1 tbls chili powder
2 tsp cumin
2 tsp cayenne sauce or hot sauce
salt
2 1/2 cup shredded cheddar or jack cheese
1/2 red bell pepper chopped
1 small can green chilis
2 green onions chopped
2 small tomatoes seeded and diced
chopped cilantro leaves for garnish sprinkle

taco sauce or sour cream....whatever toppings you like

Preheat oven 400 degrees
Mix together 2 boxes of muffin mix with 2 eggs, butter, milk and frozen corn. Wipe a non stick skillet with a littel oil and pour muffin mixture into skillet. Use a large skillet 10-12 inch. Choose a pan with oven safe handle or wrap handle in foil. Place pan in oven and bake 12-15 minutes in center of oven until light golden in color.

Brown the meat. Add onions and spices and cook meat 5 minutes more.
Remove corn bread from oven and top with meat, cheese and veggies. Add pan back to the oven and cook 5 minutes to melt cheese. Garnish with cilantro. Cut into wedges.