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.
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!
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!
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.
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 burritoes 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.
Bunker's Cream Enchiladas
2 tablespoons oil2 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.
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 enchildada 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.
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 tomates
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.
One Bowl Salsa Beef over Rice
2-3 pound chuck or cross-rib roast
1 16 oz. jar chunky salsa
1 8 oz, can tomato sauce
2 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons soy sauce
1 large handful fresh cilantro chopped
2 tablespoons lime juice
3 cups uncooked rice
Place roast in crock pot along with salsa, tomato sauce, garlic, brown sugar, soy sauce. Cook on high 4-6 hours or low 6-8. Shred meat and return to slow cooker. Stir in cilantro and lime. Rest 5 minutes. Serve over hot rice. Cook rice according to package directions - in a slow cooker or 20 minutes in a pot. . . you know the routine.
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!
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
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.
Crispy Taquitos with Lime Chipotle Dip
Baked, not fried . . . these are a great breakfast for dinner option.
2 tablespoons butter
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 large jalapeno, minced
1 bunch green onions, sliced
1 handful fresh cilantro, finely chopped
1 teaspoon hot sauce
8 large flour tortillas
1 cup cheddar cheese grated
olive oil
1 1/2 cups sour cream
1 tablespoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon cayenne
1/2 teaspoon salt
Preheat oven to 425. Spray a cookie sheet. Set it aside. Melt butter in a large skillet. Meanwhile, whisk eggs in large bowl along with the sour cream, salt, pepper, garlic powder. When skillet is hot, pour eggs into pan and scramble by pulling cooked eggs towards the center. Try not to brown them. When eggs are almost set, add onions, jalapeno, cilantro and hot sauce. Stir and finish cooking. Place 1/2 cup increments into warmed tortillas, top with grated cheese and roll lengthwise. Place seam side down on prepared cookie sheet. Do not allow the taquitos to touch. Brush each taquito with olive oil and bake for 15 minutes or until lightly golden brown and crispy. Meanwhile mix together, 1/2 cups sour cream, lime juice, chili powder, cayenne, and salt to make dipping sauce. Serve taquitos warm with plenty of dipping sauce.
Tammy's Egg Puff Breakfast 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.
Bajio Sweet Pork
For the Bajio salad, burritos or quesadillas!
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.)
Bajio Sweet Cilantro Rice
Ingredient #2 for the salad.
2 cups rice
2 tablespoons butter
4 garlic cloves minced
4 cups chicken broth
1 finely chopped jalapeno
3 tablespoons sugar
3 tablespoons lime juice
1 handful chopped fresh cilantro
Add rice, butter, garlic, broth and jalapeno into a medium sized sauce pot. Bring to a boil, cover and reduce heat to lowest setting. Cook 20 minutes (no peeking) . . . or just place the same ingredients into a rice cooker and press button to cook. As rice is cooking, stir together sugar, lime juice and cilantro. When rice is done, drizzle over rice, fluff together and serve.
Bajio Sweet Onions
Ingredient #3 in the salad.
3 large onions, sliced
2 tablespoons butter
1/2 teaspoon salt
Place onions in butter along with salt and saute until onions start to carmelize.
Bajio Black Beans
Ingredient #4 in the salad.
4 tablespoons olive oil
4 garlic cloves minced
1 teaspoon ground cumin
2 cans black beans, rinsed and drained
3 teaspoons salt
1 handful chopped fresh cilantro
Place olive oil, garlic and cumin in pot. Cook and stir until you start to smell the garlic. Add beans, salt and cilantro. Stir and simmer until beans are heated through.
Bajio Cilantro Ranch Dressing
Ingredient #5 in the salad.
1 packet hidden valley ranch dressing
1 cup mayonnaise
1 cup milk
1 clove garlic, minced
2 tablespoons lime juice
1 large jalapeno, quartered
1 large handful cilantro
1 pinch cayenne pepper
Place all ingredients into a large blender and pulse until smooth and creamy. Sit to thicken a minute before serving. Thin with more milk if you need to.
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