I made chicken flautas for dinner the other night from a food network recipe and they were really good, VERY filling (I only ate one and Will only ate two). Here is what I did and where I got my inspiration!
Shredded Chicken Breast:
placed 3 chix breats in a crock pot and then in a bowl I mixed about 1 c of water with garlic powder, galic salt, chopped garlic, and some boullion mix (not much) and some pepper. I then poured that over top and cooked on high for 3 hours, shredded it and used it in place of rotisseri chix called for in the following recipe.
Chicken Flautas with Avocado creme
These made ALOT of food and we ate this for three days!! Seriously! They were good though. I don't think I will make them often as it is just so much, unless I made them for a party or something.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, May 16, 2011
Monday, April 18, 2011
Black Bean Enchilada Lasagna
Here is the recipe that inspired this meal, but it simply added some inspiration.
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
Thursday, January 20, 2011
Chili Rellenos Casserole
This is one of my hubs favorite meals, he loves chili rellenos and this is an easy sub for that. I would like to try it with some poblano peppers that have been roasted in the oven, peeled and then diced! SO YUMMY!
1 can whole green chilis (7oz) or you can roast and peel your own, I like to get chopped green chilis or chop my own.
1 1/2 c shredded coby jack cheese
3/4 lb ground beed
1/4 c chopped onion
1 c. milk
4 eggs
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
Split the chilis you are using, if you are using chopped canned drain well. Arrange the chilis on the bottom of a greased 2 qt baking dish. Top with cheese. In a skillet brown beef and onion, drain. Spoon over cheese. In a bowl, mix eggs, milk flour and seasonings until smooth. Pour over beef/pepper mixture. Bake uncovered at 350 for 45-50 minutes or until knife inserted comes out clean.
1 can whole green chilis (7oz) or you can roast and peel your own, I like to get chopped green chilis or chop my own.
1 1/2 c shredded coby jack cheese
3/4 lb ground beed
1/4 c chopped onion
1 c. milk
4 eggs
1/4 c flour
1/4 tsp salt
1/8 tsp pepper
Split the chilis you are using, if you are using chopped canned drain well. Arrange the chilis on the bottom of a greased 2 qt baking dish. Top with cheese. In a skillet brown beef and onion, drain. Spoon over cheese. In a bowl, mix eggs, milk flour and seasonings until smooth. Pour over beef/pepper mixture. Bake uncovered at 350 for 45-50 minutes or until knife inserted comes out clean.
Wednesday, January 19, 2011
Salsa and Guacamole
Salsa:
1/2 jalapeno
1/4 small red onion
1 small garlic clove
2 tbsp cilantro
2 tsp lime juice
1 can diced tomatoes or 2 ripe tomatoes cut into eighths
chop in blender or food processor.
Guacamole:
2 small avacadoes
1 tbsp red onion minced
1 small garlic clove minced
1/2 jalapeno
2 tbsp fresh cilantro
1 tbsp lime juice
mix in a bowl, mushing and stiring until ready.
1/2 jalapeno
1/4 small red onion
1 small garlic clove
2 tbsp cilantro
2 tsp lime juice
1 can diced tomatoes or 2 ripe tomatoes cut into eighths
chop in blender or food processor.
Guacamole:
2 small avacadoes
1 tbsp red onion minced
1 small garlic clove minced
1/2 jalapeno
2 tbsp fresh cilantro
1 tbsp lime juice
mix in a bowl, mushing and stiring until ready.
Monday, January 3, 2011
Salsa Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup mild salsa
1 tablespoons olive oil
In a medium sauce pan, heat oil over medium heat. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and salsa (Slowly into rice, not directly onto hot pan!) Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
This rice is fabulous!! LOVE IT!
This rice is fabulous!! LOVE IT!
Monday, December 20, 2010
Potato Enchiladas
While trying to make a meal at my house, I am often left with whatever I have on hand and I must become creative. So this is one of those meals, where I read several recipes for this and then I make my own mixture, luckily this one turned out really good!!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
Black Bean Verde Enchiladas
This dish has SUCH good flavor! We find it difficult to find salsa verde in the south, so you can make your own with the recipe or buy canned and just make the filling and pour the canned sauce over all.
Ingredients for Black bean filling:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/2 red bell pepper, finely chopped
• 1 cup red bell pepper, chopped
• 2 - 15 oz cans of drained black beans (or fresh if available), mashed
• 1 tsp ground cumin
• 2 TBSP tomato paste
• 1 Tsp salt
• 1 TBSP Lime juice
• Few dashes of your favorite hot sauce (optional)
salsa verde:
• 12 tomatillos, husked and halved
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 jalapeno, seeded and minced
• 14-16 ounces of vegetable broth
• 1/2 cup cilantro, chopped
• 1 Tsp ground cumin
• 1/2 Tsp Salt
Additional Ingredients:
• 8 soft corn tortillas
• 1 1/2 c. cheddar, grated
WHAT TO DO:
Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled. After filled turn the oven up to 375.
Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
Salsa Verde: Blend tomatillos well in food processor or blender.Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro.
Remove tortillas from oven. Turn up oven.
Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
Bake 20-20 minutes or until heated through.
Ingredients for Black bean filling:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/2 red bell pepper, finely chopped
• 1 cup red bell pepper, chopped
• 2 - 15 oz cans of drained black beans (or fresh if available), mashed
• 1 tsp ground cumin
• 2 TBSP tomato paste
• 1 Tsp salt
• 1 TBSP Lime juice
• Few dashes of your favorite hot sauce (optional)
salsa verde:
• 12 tomatillos, husked and halved
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 jalapeno, seeded and minced
• 14-16 ounces of vegetable broth
• 1/2 cup cilantro, chopped
• 1 Tsp ground cumin
• 1/2 Tsp Salt
Additional Ingredients:
• 8 soft corn tortillas
• 1 1/2 c. cheddar, grated
WHAT TO DO:
Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled. After filled turn the oven up to 375.
Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
Salsa Verde: Blend tomatillos well in food processor or blender.Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro.
Remove tortillas from oven. Turn up oven.
Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
Bake 20-20 minutes or until heated through.
Vegetarian Verde Enchiladas
12 (6-8 inch) corn tortillas (I used flour because that is what I had on hand)
FILLING:
1 tbsp. olive oil
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans (I used the beans with the hint of jalapeno and it made all the difference)
SAUCE:
1 (10 3/4 oz.) can condensed cream of
broccoli soup
3/4 c. mild salsa verde or green taco
sauce
1 (7-8 oz.) can chopped green
chilies, undrained
1/2 c. milk
1/3 c. sliced scallions
1/2 c. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 c. sour cream
8 oz. shredded Monterey Jack cheese
Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting. I didn't use foil because I used flour tortillas and baked it for about 30 minutes or until cheese melts and it is bubbly on the sides.
FILLING:
1 tbsp. olive oil
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans (I used the beans with the hint of jalapeno and it made all the difference)
SAUCE:
1 (10 3/4 oz.) can condensed cream of
broccoli soup
3/4 c. mild salsa verde or green taco
sauce
1 (7-8 oz.) can chopped green
chilies, undrained
1/2 c. milk
1/3 c. sliced scallions
1/2 c. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 c. sour cream
8 oz. shredded Monterey Jack cheese
Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting. I didn't use foil because I used flour tortillas and baked it for about 30 minutes or until cheese melts and it is bubbly on the sides.
Potachos
1 1/2 tbsp olive oil
1-2 tsp taco seasoning mix (or any seasoning mixture of your choice)
1 c. shredded cheese (I use cheddar usually, but you can use mont-jack or a mexican blend--also hand shredding helps to make it more creamy)
1-4 green onions chopped
1/4 c. canned black beans
Homemade salsa (recipe follows)
preheat oven to 425. scrub potatoes and cut into wedges. Place potatoes in a large bowl adding oil and tossing until coated. then add the taco seasoning and mix well, until all are seasoned. transfer to a foil lined baking sheet (this is important, use the foil!). Bake for 25 -30 minutes stiring every 10 minutes until golden. top with cheese beans and onions. bake 5 mins more to meal cheese. Add the salsa on top before serving.
Homemade salsa recipe
Several fresh tomatoes (not hydroponic if you have to buy hydro get a 16 oz can it will taste better)
1-2 jalapenos depending on your preferences, seeded and chopped (or not if you want more heat)
1 small red onion chopped
2 cloves garlic chopped
1 tbsp lime juice
1 tsp salt
1-2 tbsp cilantro
you can simply mix these if you have chopped them fine, but I usually add to the blender and blend until it is the right consitency.
http://blogs.babble.com/family-kitchen/
Black Bean Tacos
2 cans black beans rinsed and drained
1 can beef consumme
1 packet La Tirada taco seasoning (if you don't live in the midwest use your favorite one or make your own)
1 tbsp dried onion flakes (or one small onion if you are motivated to cut it up)
1 Box corn taco shells (also La Tirada)
Sour Cream
shredded cheese
Add the black beans to your crock pot. Add the onions (you can also add tomatoes or peppers or even jalapenos I would have but didn't have any) and the taco seasoning. Then pour the consumme over all. Turn it to high and cook 1 1/2 hours or until it thickens. Turn to warm and then heat tacos in oven for ten minutes before serving. Serve immediately with the sour cream and cheese and other side items you prefer.
We Loved this and it was great as a chili the next day. If you are worried about salt definately make your own taco seasoning. I am sure that low sodium beef broth could be subbed in too.
1 can beef consumme
1 packet La Tirada taco seasoning (if you don't live in the midwest use your favorite one or make your own)
1 tbsp dried onion flakes (or one small onion if you are motivated to cut it up)
1 Box corn taco shells (also La Tirada)
Sour Cream
shredded cheese
Add the black beans to your crock pot. Add the onions (you can also add tomatoes or peppers or even jalapenos I would have but didn't have any) and the taco seasoning. Then pour the consumme over all. Turn it to high and cook 1 1/2 hours or until it thickens. Turn to warm and then heat tacos in oven for ten minutes before serving. Serve immediately with the sour cream and cheese and other side items you prefer.
We Loved this and it was great as a chili the next day. If you are worried about salt definately make your own taco seasoning. I am sure that low sodium beef broth could be subbed in too.
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