MamaJo’s Enchiladas Verdes
**this is the NO alarm version, to add some smokey heat, add chili powder on the chicken and a chopped fresh jalapeno to the chicken mix.
Ingredients:
- 2 lb boneless, skinless, chicken breast
- 1/2 medium onion, diced
- 1 green onion, chopped
- 1 handfull cilentro, stemmed and roughly chopped
- 1/4 c + 1 T canola oil
- cumin
- paprika
- salt
- pepper
- 2 T sour cream
- 1 can green enchilada sauce or green salsa
- 1 c shredded cheese
- 8 corn tortillas
Instructions:
- In a large iron skillet, heat 1/4 c oil to medium high
- lightly fry corn tortillas
- set aside on paper towels
- in same skillet, add extra 1 T of oil if needed
- add onions, cook until softened
- generously sprinkle one side of the chicken with spices, place spicy side down in skillet
- generously sprinkle other side of chicken
- cook chicken until done, about 10 minutes. Turn over at 5 minutes.
- with two forks shred chicken finely.
- add cilentro and cook 3 minutes, stirring frequently
- allow chicken to cool slightly, in a medium size bowl, add sour cream and 1/4 c enchilada sauce, mix well
- put 1 T chicken mix in each tortilla, add cheese
- roll tortillas
Now…you can cook these the easy way, or the long way…
The Easy way: individually plate enchiladas, cover with green sauce and cheese, microwave on high for 1 minute.
The Long way: place rolled enchiladas in a baking dish, cover with enchilada sauce, and generously cover with cheese, bake in an over preheated to 375 until cheese is bubbly.
Filed under: Chicken, Crock or Stock, Kitchen Quickies, Tex-Mex | Tags: black beans, soup, tortilla soup
I’ve only had tortilla soup once and actually liked it. It was about five or six years ago, when I was doing my own psycho version of Atkins, and it was a low carb find, introduced to me by a fellow Atkins psycho.
Since then, I’ve had several versions, but none that tasted much better than concentrated vegetable soup with some cumin in it. So, I took advantage of our recent cold spell and put together this fresh soup, based on my recollection of the flavors in the one I liked so much.
Not to pat myself on the back here…but it was gooood. And, for an added bonus, I have never, ever seen my hubby eat veggies so fast. Next time it’s cold out, why not try this soup and tell me what you think?!
Enjoy!
Plated, with cheese quesadillas.
MamaJo’s Black Bean Tortilla Soup
Ingredients:
- 1 large pablano pepper, seeded, cut in 1in x 1/4 in strips
- 4 green onions, chopped
- 1 c (app) fresh cilantro, chopped
- 2 T canola oil
- 4 cups (app) natural chicken broth
- 1 can black beans, rinsed
- 1 can diced tomatoes and green chiles
- 8 oz frozen corn
- 1 bay leaf
- 1/2 t cumin
- 1/4 t salt
- 1/4 t black pepper
- 8 corn tortillas
- spray oil (canola or olive)
- sour cream
- 2 avacados
Instructions:
- Add oil to large skillet, heat to medium.
- Add pepper and onion, saute until just tender.
- Turn off heat, add cilantro.
- Pour chicken broth in large sauce pot, set heat to med high.
- Add contents of skillet to broth.
- Add black beans, tomatoes, corn, and spices. Increase heat to high, bring to boil.
- Reduce heat to low, simmer at least 20 minutes, stirring occasionally.
- Cut tortillas into 1/2 in strips.
- Set oven to broil.
- Spray cookie sheet with spray oil.
- Place strips on cookie sheet, try not to overlap.
- Spray tortilla strips with spray oil, sprinkle with kosher salt.
- Cook in broiler until exposed sides are golden (just a minute or s0).
- Flip strips, brown other side.
- Garnish soup with tortilla strips, fresh diced avocado, and a small dollop of sour cream.
Originally, this recipe came from Betty Crocker, but since I stole it from my friend Kim (and she references BC), I’ll just give her and this post the credit here. The original recipe is very lengthy and I’ve tweaked it just a little bit, so I’m altering it for you.
Oh, and though I would like to give the recipe the very authentically cool sounding title of chilaquiles, I cannot…sorry N, it’s not the same thing!
Enjoy!
MamaJo, Who Stole it From Kim, Who Stole it From Betty’s Chicken Enchilada Casserole
Ingredients:
- 2 cups diced chicken
- 1 T olive oil
- salt and pepper
- 3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
- 2 cans (4.5 oz) chopped green chiles, undrained
- 1 c sour cream
- 1 package (11.5 oz) flour tortillas for burritos (8 tortillas)
- 1 can (16 oz) refried beans
- 1 regular can red enchilada sauce
Instructions:
- Heat oven to 350, lightly grease a 9×13 baking dish.
- Pour olive oil in skillet and heat to medium.
- Pour one can green chiles into skillet, sautee.
- Salt and pepper cubed chicken, add to skillet, and sautee until golden. About 5 min.
- In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
- Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half).
- With spatula, spread about half of beans over tortillas. To make this easier, put a little beans between the overlapping tortillas to ‘glue’ them together, or use warm beans. OR you can do it the smart way and spread the beans on the tortillas before you put them in…DUH thanks Kim
- Layer half the chicken mix over beans, then pour about 1/3 of the enchilada sauce on top of that.
- Repeat steps 6-8.
- Place remaining tortillas on top, pour remaining enchilada sauce on top of tortillas, then sprinkle with remaining cheese.
- Cover with foil, bake for 55 min, removing the foil for the last 10 min.
Filed under: Kitchen Quickies, Tex-Mex | Tags: breakfast, Chorizo, eggs, mexican
Nope, you’re not at the wrong blog..I promise.
Tonight we’re going to have breakfast for dinner…and not just any breakfast, but a traditional Mexican breakfast…YU-MEE! or, excuse me, SABROSA!
Huevos con Chorizo
(using Chorizo Fresco, the soft variety as opposed to the smoked, hard variety)
Ingredients:
- 1 lb chorizo
- 8 eggs
- splash of milk
Instructions:
- Preheat skillet to medium (don’t use an iron skillet, it will be a PAIN to clean!).
- Remove chorizo from casing and place in pan.
- Cook until firm, resembling finely ground beef, about 7-8 minutes.
- Drain in colander, return to pan.
- In medium bowl, whisk eggs and milk together until fluffy.
- Pour eggs into pan, scramble eggs mixing thoroughly with chorizo.
Serve with warm corn tortillas, refried beans, and diced fried potatoes for a complete meal. Garnish with any or all of the following: cheddar cheese or queso fresco, sour cream, salsa, tobasco, green onion.
This is the hubs’ favorite meal to cook himself, which makes it a meal that I really like!
Easy Peasy Taco Night
Homemade Taco Meat
Refried Beans
Taco Fixins
Tortilla Chips and Guacamole Dip
Recipes to follow…
Review:
What I liked- Pretty much everything except…
What I didn’t like- I made a quick run to the store for sour cream and picked up fakey guacamole. It’s not that good…and a HORRIBLE replacement for the real stuff. I also didn’t have all of the spices on hand and had to omit the paprika and the oregano…big mistake as the flavor was unbalanced and WAY too salty.
Homemade Taco Meat
Ingredients:
- 1# Lean ground meat (we prefer turkey)
- 1T chili powder
- 2T onion powder
- 1t cumin
- 1t garlic powder
- 1t paprika
- 1t oregano
- 1t sugar
- 1/2t salt
Instructions:
Measure spices into a small bowl or measuring cup. Put meat in a skillet warmed to medium. Pour spices on top and mix in with fork until evenly coated. Brown meat.
Refried Beans 
Ingredients:
1 can refried beans
Instructions:
Open can. Heat.
Taco Fixins
Ingredients:
- Guerrero flour tortillas
- Shredded Lettuce
- Freshly Shredded Cheddar
- Sour Cream
- Salsa
- Guacamole
Instructions:
Put tortilla on plate. Put meat on tortilla. Pile on the fixins.
