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| Chicken Enchiladas |
Ingredients for Chicken Enchiladas
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
* 1/2 cup sliced mushrooms
* 1 tsp. jalapeno pepper, chopped
* 1/8 tsp. pepper
* 8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
* 4 corn tortillas, 10 inch size
* 4 oz. cheddar cheese, shredded
* black olives, chopped for garnish
* sour cream or plain yogurt
How to Cook Chicken Enchiladas
1. Preheat oven to 375 degrees. Saute onions and garlic.
2. Add tomatoes, liquid mushrooms and seasonings.
3. Stir occasionally until sauce is thickened (5 to 8 minutes).
4. Take half of sauce and mix with chicken in bowl, set aside.
5. Using a frying pan, heat each tortilla one minute.
6. Lay tortilla flat, spread with cheese and chicken mixture and roll to close.
7. Place seamside down in pan. Repeat three times.
8. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown.
9. Top with black olives and sour cream or yogurt.
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| Crepes Ensenada |
Ingredients for Crepes Ensenada
* 4 chicken breasts, cooked and shredded
* 1 large can diced green chilies (Ortega - drained)
* 1 lb. Jack cheese, grated
* 2 small cans chopped black olives
* 1 bunch green onions, chopped
* 1 dozen flour tortillas
* 2 jars salsa
* 1-1/2 cans cheddar cheese soup
* 1 lb. cheddar cheese grated
How to Make Crepes Ensenada
1. Mix first five ingredients and divide evenly on flour tortillas.
2. Roll up and place in a 9x13 inch pan.
3. Mix the sour cream and cheese soup and pour over rolled tortillas.
4. Pour salsa over the sour cream and soup. Top with cheddar cheese grated.
5. Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 - 12 and may be prepared in advance.
Image Credit : MadHungryWoman
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| Burro Ladas |
Ingredients for Burro-Ladas
SAUCE:
* 3 - 8 oz. cans tomato sauce
* 1 10-1/2 oz. can tomato soup
* 1 - 16 oz. can tomatoes, chopped
* 1-1/2 cups water
* 2 - 1 tsp. chili powder, to taste
* 1 tsp. garlic powder
* 1 tsp. ground cumin
* 1 tsp. oregano
* 1 tsp. salt
FILLING:
* 2 tbsp. oil
* 2 lbs. ground round
* 2 - 4 oz. cans sliced mushrooms, drained
* 1 cup finely chopped onion
* 3 cups grated cojack cheese
* 12 flour tortillas
How to Make Burro-Ladas
1. For sauce, blend together all ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil. Reduce to simmer, cover and continue 5 to 10 minutes. Remove from heat.
2. For filling, heat oil in large frying pan; add ground round, onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to meat, stir and simmer 10 minutes. Remove from heat. Grease two 9x13 inch pans.
3. Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp. grated cheese. Roll up and place seam down in prepared pans. Place 6 in each pan with at least 1/2 inch between each burro-lada.
4. Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes. Remove cover and sprinkle remaining cheese evenly over each pan. Continue to bake uncovered 10 minutes or until bubbly. Let stand at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.
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| Taco Dip |
Ingredients for Taco Dip
* 1 dry pkg. taco seasoning
* 6 oz. green taco sauce
* 16 oz. can refried beans
* 16 oz. carton sour cream
* 1 cup shredded cheddar cheese
How to Make Taco Dip
1. Add taco seasoning, taco sauce and refriedbeans. Mix well.
2. Pour into loaf pan; spoon sour cream over and sprinkle with the cheese.
3. Bake at 350 degrees for 30 minutes. Eat with Nacho chips.
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| Taco Seasoning |
Ingredients for Taco Seasoning
* 2 tsp. chili powder
* 1-1/2 tsp. paprika
* 1-1/2 tsp. ground cumin
* 1 tsp. onion powder
* 3/4 tsp. garlic salt
* 1/2 tsp. salt
* dash cayenne pepper
How to Make Taco Seasoning
1. Combine all above ingredients. Make 3 tablespoons.
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| Mexican Chicken Soup |
Ingredients for Mexican Chicken Soup
* 1 - 3 lb. frying chicken, skinned, cut into serving pieces
* 2 cups canned tomatoes
* 1 clove garlic, minced
* 1/2 cup chopped onion
* 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)
* 2 cups cooked, drained pinto beans
How to Cook Mexican Chicken Soup
1. Place chicken pieces in large saucepan; add enough water to cover.
2. Cook until tender, about 25 minutes.
3. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies.
4. Slide chicken meat off the bones and return meat to the broth.
5. Add beans and simmer about 15 minutes.
6. Serve with tortilla.
