6 Sisters Sweet
Pork Quesadillas (or Nachos or Burritos or Whatever!)
1-2 pounds pork roast (you can use shoulder, butt or loin)
8 oz. chunky salsa
1 12-oz can Dr. Pepper
1 cup brown sugar
10 tortillas
2-3 cups Colby Jack Cheese
Optional toppings: sour cream, guacamole, pico de gallo,
lettuce, salsa, etc.
Put the pork in the slow cooker. Mix together salsa, Dr.
Pepper, and brown sugar and pour over the pork. Cook on low for 6-8 hours. Drain
the liquid (reserving just a little bit to mix with the pork) and shred the
pork. Mix the shredded pork with the reserved liquid.
For quesadillas, heat a nonstick griddle or pan to medium
heat, place a tortilla on the heated griddle. Sprinkle on about ½ cup cheese
and a ½ cup pork and place a second tortilla on top. Cook for 3 to 5 minutes,
or until tortilla is golden brown, turning over halfway through. Repeat for
more!
Gimmie a Chimmie Chimichangas
3-4 chicken breasts, cooked and shredded
1 small can diced green chilies
salt and pepper to taste
2 cups cheddar cheese grated
8 - 10 warm flour tortillas
Stir shredded chicken together with chilies, salt, pepper and cheese. Place 1/2 cup increments into warm tortillas. Tuck in ends then roll and secure with a wooden toothpick. Meanwhile, heat some oil in a large skillet. When oil is hot, place rolled chimichangas seam side down and fry and turn until it is golden brown and crispy all around. Remove toothpicks and serve topped with guacamole (definitely!), sour cream, salsa, shredded lettuce, tomatoes, and olives.
Slow Cooker
Carnitas
3-4 pounds pork
shoulder roast
15 ounces green
taco sauce
4 cloves garlic,
minced
1 sweet
onion, sliced
1 tablespoon chili
powder
2 teaspoons dried
oregano
2 teaspoons cumin
2 teaspoons kosher
salt
1/2 teaspoons cayenne
pepper
1 cup water
1/2 cup milk
(Do not add to crockpot.)
10-12 small
tortillas
Cut roast into 3-4 large pieces. Pierce meat all over with
a knife.
Stir together taco sauce, garlic, onion, chili powder,
oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid
over the meat to coat all sides. Cover crockpot and cook on high 6-8 hours or
low 8-10 hours, until meat shreds easily. When meat is done, preheat oven to
275 degrees. Take pork out of the slow cooker and shred on a large-rimmed
baking sheet. Discard any large pieces of fat. Pour ½ cup of cooking liquid
and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes
until brown and crispy. Remove meat for serving with tongs. Serve with tortillas
and toppings of your choice: guacamole, fresh salsa, cabbage slaw, etc.
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Versatile Chicken Taco Meat
Also great for quesadillas, nachos or whatever!!!
2 pounds chicken breast
2 cans mexican style diced tomatoes
1 package taco seasoning mix
2 garlic clove minced
Place chicken in crock pot. Pour and sprinkle remaining ingredients over the chicken and cook on high 4-6 or low 6-8. Shred meat and serve wrapped in tortillas with other taco toppings or inside a crispy quesadilla fried in butter or even on top of chips and cheese for delicious nachos.
Tammy's Mexican Chicken Casserole DIP!!!
1 pound chicken breast, cooked and shredded
1 sweet onion, finely chopped
1 large minced jalapeno
1 can diced green chilies
1 12 oz. cans green enchilada sauce
1 cup chicken broth
1 cup sour cream
2 cups pepper jack cheese, shredded
14 small corn tortillas
1 cup cheddar cheese grated
Saute onions in about 1 tablespoon oil until soft. Add jalapenos, chilies, enchilada sauce, chicken broth and chicken. Stir in sour cream and pepper jack cheese. When cheese is melted it's ready to layer. Take the tortillas and cut them into 1/4" strips. Layer one fourth of the tortillas into the bottom of a 9x13 pan. Alternate chicken mixture, cheese then more tortillas, ending with cheese. Bake at 300 for about 20 minutes, or until very bubbly. Eat with shredded lettuce and lots of diced tomatoes. Be sure to include lots of salty tortilla chips because this casserole tastes best as a dip!
Spicy Rice Skillet
1 pound ground beef
1 large onion, finely chopped
1 10 oz. can mexican style diced tomatoes
1 small can diced green chilies
1 cup beef broth
2 tablespoons worcestershire sauce
2 tablespoons chili powder
2 teaspoons garlic salt
1 teaspoon pepper
1/2 teaspoon hot sauce
4 cups cooked rice
2 cups sour cream
2 cups cheddar cheese grated
1 can corn, drained
1 can sliced black olives
tortilla chips
In large skillet, brown hamburger along with onion until meat is browned and onions are soft. Then stir in everything but the rice and bring to a nice simmer. Simmer 10 minutes then remove from heat then place in a large bowl along with rice and cheese. Stir to combine; cheese should melt. Serve along side plenty of tortilla chips. Use the chips like a spoon!
Bunker's Cream Enchiladas
2 tablespoons oil
2 large onions, coarsely chopped
1 can diced green chilies
1 garlic cloves minced
2 tablespoons flour
1 1/2 cups chicken broth
1/4 teaspoon cumin
1 cup monterey jack cheese, shredded
1 cup cheddar cheese grated
4 green onions finely chopped
12 large flour tortillas
1 cup heavy cream
Saute onions, chilies and garlic in oil until onions are tender. Stir in flour to combine, then add chicken broth. Stir in cumin and allow sauce to thicken slightly. Heat oven to 350 and prepare a 9x13 pan. Fill individual tortillas with 1/2 cup increments of the chicken mixture. Top with a little of both kinds of cheese then roll and place in pan. When tortillas are filled, pour remaining sauce over the top, then pour cream over everything. Top by sprinkling remaining cheese and green onions over everything. Bake for 20-30 minutes or until bubbly.
Homemade Red Enchilada Sauce (you'll never go back to store bought sauce!)
This homemade red enchilada sauce is WAY better than anything you can
buy in the can, and quick and easy to make as well!
2 tablespoons vegetable
oil
2 tablespoons
flour
4 tablespoons chili
powder
1 teaspoon garlic
powder
½ teaspoon salt
¼ teaspoon cumin
¼ teaspoon oregano
¼ teaspoon
black pepper
cayenne pepper
to taste (if you want some heat)
6 ounces
tomato paste
2 cups chicken
broth
Heat oil in a
small saucepan over medium-high heat. Add flour and stir together over the heat
for one minute. Stir in the remaining seasonings (chili powder through cayenne).
Then gradually add in the stock, whisking constantly to remove lumps. Reduce
heat and simmer 10-15 minutes until thick.
Mel’s KC
Sweet Red Chili Sauce Chicken Enchiladas
1 medium onion,
chopped fine
1 jalapeno,
seeded and chopped fine
1 teaspoon
canola oil
3 medium cloves
garlic, minced
2 tablespoons
chili powder
2 teaspoons
ground cumin
3 teaspoons
sugar
2 (8-oz) cans
tomato sauce
1 cup water
2-3 boneless skinless
chicken breasts, cooked and shredded
1 cup shredded
sharp cheddar cheese
1 cup shredded
Monterey jack cheese
1/2 cup minced
fresh cilantro
12 small corn
or flour tortillas
salt and ground
black pepper
In a large
saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and
cook over medium-low heat, stirring often, until the onions and peppers have
softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and
cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water.
Bring to a simmer.
Nestle the
chicken into the sauce. Continue to simmer the sauce over medium heat until
slightly thickened, about 5 minutes. Season sauce with additional salt and
pepper to taste. Stir in the cilantro.
Stack the
tortillas on a plate and cover with plastic wrap; Microwave on high until warm
and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and
spoon 1/3 cup of the chicken mixture evenly down the center of each. Combine
cheeses into one large bowl, then sprinkle chicken with cheese. Tightly roll
each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Heat
oven to 400 F. Pour extra enchilada sauce/chicken evenly over the top of the
enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20
minutes, or until heated through. Remove foil and bake another 5 minutes, until
cheese browns. Remove from oven and let stand 10 minutes before serving. Serve
with sour cream, guacamole, salsa, additional cilantro, if desired.
Tammy's Everything Enchiladas
3 large chicken breasts, cooked and shredded
1 pint sour cream
1 can cream of chicken soup
1 can chili
1/4 cup milk
2 cups shredded cheddar cheese
1 small can sliced black olives
1 small can diced green chilies
1 garlic clove minced
1 small onion, finely chopped
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
2 dozen soft flour tortillas
1 can red enchilada sauce
more cheese for topping
Stir everything BUT THE TORTILLAS AND ENCHILADA SAUCE together in a large bowl. Pour some enchilada sauce into the bottom of a prepared 9x13 pan. Fill tortillas and place close together on the sauce in the pan. When pan is full, spread remaining filling over the top and finish with remaining enchilada sauce and more cheese. Bake at 350 for 30-45 minutes, until cheese is bubbly and enchiladas are heated through. Sit 5 minutes before serving.
Annie's Sour Cream Enchiladas
3-4 large chicken breasts, cooked and shredded
1 can cream of chicken soup
1 pint sour cream
1 can diced green chilies
1/2 teaspoon each cumin, pepper, garlic powder, onion powder
3 cups cheddar cheese grated
1 bunch green onions, sliced
10 warm flour tortillas
1 cup cream or half and half
Stir together everything but 1 cup of the cheese and the green onions (not the tortillas or the cream either!). Pour half the cream into the bottom of a prepared 9x13 pan. Fill tortillas with 1/2 cup increments of the chicken mixture and set on top of the cream. When pan is full, pour remaining cream over the top then finish with the remaining cheese, then green onions. Bake at 350 for 30 minutes. Rest a minute then serve.
Grandpa Blakesley's Chicken Enchiladas
1 pound chicken, cooked and shredded
1 pint sour cream
1 cup shredded cheddar cheese
1 sweet onion, chopped
1 clove garlic, minced
2 tablespoons oil
1 small can diced green chilies
5 ripe tomatoes, diced
1/2 teaspoon oregano
1 teaspoon garlic salt
1/2 teaspoon pepper
8-10 flour tortillas
Combine chicken, sour cream and cheese in medium-sized bowl. Set aside. In saucepan, saute onion and garlic in oil until tender. Add remaining ingredients and cook until the sauce thickens. Pour enough of the sauce into a prepared 9x13 pan to cover the bottom. Fill warmed tortillas with 1/2 cup of the chicken mixture; roll and place in the bottom of the pan. Pour remaining sauce over the filled enchiladas; sprinkle with more shredded cheddar cheese. Bake at 350 for 15-20 minutes.
Chicken Rice Burritos
2 cups chicken broth
1 cup uncooked rice
2 cups salsa, divided
1 bunch green onions, sliced
1 garlic clove minced
2 tablespoons butter
1-2 pounds chicken, cooked and shredded
1 tablespoon chili powder
1 small can sliced black olives
3 cups grated cheddar cheese
10 large warm flour tortillas
sour cream, additional salsa
Place broth and rice in large sauce pan. Bring to a boil, then cover and reduce heat to lowest setting. Cook, no peeking, for 20 minutes. When rice is soft, stir in 1 cup of the salsa. Meanwhile, saute onions and garlic in butter until onions are tender and garlic is fragrant. Stir in chicken, chili powder and remaining 1 cup salsa. Stir to combine then stir in finished rice. Add olives and stir one more time. Spoon mixture into warmed tortillas, top with cheese, roll and place in a prepared 9x13 pan. Cover finished burritos with any remaining chicken mixture and more cheese. Cover with foil and bake at 350 for 15 minutes. Garnish with sour cream and additional salsa if desired.
Chili Verde Pork Burritos
2-3 pounds pork roast, boneless
1/4 cup water
3 cloves garlic minced
1 jar green salsa
flour tortillas
toppings
Place roast in crock pot along with water, garlic, and green salsa. Cook on high 4-6 hours or low 6-8. When meat is tender, shred and return to pot. Serve on warm tortillas that have wrapped not only the meat, but some salsa, cheese, sour cream, etc.
Bandito Beef Burritos
1-2 pound chuck or cross-rib roast
1 large sweet onion, chopped
2 garlic cloves minced
1 28 oz. can petite diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 small can diced green chilies
2 tablespoons flour
1/4 cup cold water
1/2 teaspoon hot sauce
flour tortillas
shredded cheddar cheese
sour cream. guacamole, salsa, lettuce, olives, etc.
Place roast in slow cooker. Add tomatoes, onions, garlic, oregano, salt, pepper, and green chilies. Cook on low 6-8 hours or on low 4-5. Shred meat and return to cooker. Mix flour and water along with hot sauce until well combined. Pour over meat in crock pot and continue to cook about one more hour. Sauce should thicken slightly. Spoon down the center of warmed tortillas topped with sour cream, cheese, guacamole, salsa, shredded lettuce, olives, etc.
Rotisserie Pull Apart Tacos
1 rotisserie chicken
8-10 warm flour tortillas
1-2 cups fresh salsa
Place chicken in the middle of the table along with warmed tortillas a large bowl of salsa. Pull the meat off the chicken and place in warmed tortillas along with plenty of salsa. Roll and eat. If you'd rather not buy a pre-cooked chicken, just buy a roaster and cook it, seasoned, in a slow cooker all day. Then you're off to do the same thing!
Spicy Nacho Bake
Made with nacho cheese doritoes, these taste like a super flavorful tamale pie.
1 pound ground beef
1 sweet onion, finely chopped
1 28 oz. can petite diced tomatoes
1 can hot chili beans, in sauce
1 can black beans, rinsed and drained
1 can corn, drained
1 8 oz. can tomato sauce
1 package taco seasoning mix
1 large bag nacho cheese doritoes
2 cups cheddar cheese grated
Cook hamburger along with onions until meat is crumbly and no longer pink. Stir in tomatoes, chili beans, black beans, corn, tomato sauce and seasoning. Bring to a boil, reduce heat and simmer 5 - 10 minutes. Prepare a 9x13 pan. Place a layer of chips in the bottom of the pan, then meat, then cheese, layering and ending with cheese. Bake uncovered at 350 for 20 - 25 minutes. Rest five minutes before serving.
Bajio Sweet Pork
Ingredient #1 for the Bajio Salad
3 pounds pork loin or boneless roast
5 cups water
3 large onions, sliced
1/2 cup salt
1 cup sugar
2 15 oz. cans red enchilada sauce
1 cup brown sugar
2 cans regular Coke or Dr. Pepper
1 package taco seasoning mix
Place pork in crock pot along with water, onions, salt and sugar; cook on high 4-5 hours. When pork is tender drain all liquid, shred pork and return it to the crock pot. Save the onions if you want (that's what I like to do). Meanwhile, as meat cooks, in sauce pan, combine enchilada sauce, brown sugar, soda, and taco seasoning. When pork has been shredded and placed back in crock pot, add sauce and stir to combine. Heat through. Serve over salad ingredients (lettuce, rice, beans, salsa, guacamole, sour cream, cilantro lime dressing, etc.)
Tammy's Egg Puff Breakfast (or dinner!) Burrito
10 large eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese
2 cups shredded cheddar cheese
1/2 cup melted butter
1 small can diced green chilies
salsa, on the side
Beat eggs; whisk in dry ingredients, then melted butter. Gently fold in cheese and chilies. Pour into a prepared 9x13 pan and bake at 350 for 40 minutes. Serve cut in rectangles, wrapped up inside warm flour tortillas with lots of salsa.