Main Dish - Mexican

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.

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.