One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Mexican Haystacks and Frito Pie

I make two recipes using the same meat and bean sauce.
This is not traditional Mexican food by any means but it has a Mexican flair.

Meat and Bean Sauce:

1 lb lean ground beef
1 tablespoon Canola oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
Taco seasoning to taste
Red pepper chili flakes
1/4 teaspoon dried oregano
1 can (8 oz) tomato sauce
1 cup low-sodium beef broth
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons cold water
1 can (14 1/2 oz) pinto beans or red kidney beans, rinsed and drained
Fresh chopped cilantro

Toppings:

Shredded lettuce
Chopped tomatoes
Chopped green onions or yellow onions
Sliced ripe olives
Shredded Cheddar cheese
Sour cream
Salsa verde
Red salsa
Fritos
Snipped fresh cilantro

For the meat:

In a medium saucepan, cook the meat breaking any lumps until cooked through. If not using lean meat, drain the fat. Add oil, onion, bell pepper, garlic and taco seasoning to taste. Cook for about 10 minutes on low heat stirring frequently.

Stir in the tomato sauce and beef broth. Bring the meat mixture to a boil, cover and simmer on low heat for 20 minutes stirring now and then. Add the beans, oregano, red chili flakes and the cornstarch mixture and cook on medium heat for 5 more minutes to thicken the sauce and heat the beans through.

Stir in some fresh chopped cilantro and serve.

How to serve:

1. If making Mexican Haystacks: Put some hot cooked rice on a plate, some meat and bean sauce on top and them preferred toppings.

2. If making Frito Pie: Put a big amount of Fritos on a plate and then top with desired toppings (no rice).

Make 6 servings

Slow-Cooker Taco Chicken

Our Best Bites

www.ourbestbites.com

2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

Martha Stewart's Cinnamon-Spiced Mexican Horchata

Martha Stewart Living 2011

www.marthastewart.com

4 cups milk (use whatever fat content you like best)
1 can (14 oz) sweetened condensed milk
1/3 cup rice flour
2 teaspoons vanilla extract
1 cinnamon stick
1/2 teaspoon ground cinnamon
Optional: 1/2 cup dark rum

Bring milk and cinnamon stick to a simmer over medium heat. Remove from heat, and transfer to a pitcher or bowl. Mix in sweetened condensed mil, vanilla, rice and cinnamon. Chill until cold (a good 2 hours should do it).

Strain mixture with a sieve and add in rum if using. Pour over ice and garnish with a cinnamon stick or a little sprinkle of cinnamon. Enjoy!

Serves 4

My additional ingredient:

After watching a video where Rick Bayless make horchata with rice and whole almonds at the Martha Stewart show, I use almond flour and rice flour in equal parts until I get 1/3 cup total.

Chicken Enchilada Soup (Crock-Pot)

I liked this soup a lot but since I have little kids, I will use regular canned diced tomatoes and some canned green chilies to taste next time.

www.jamiecooksitup.net

 

1 (14.5 oz) can Mexican-Style stewed tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) can corn, drained
1/2 cup chopped onion
1/2 cup green or red pepper, chopped
2 chicken breasts (I used frozen)
1 (10 oz) red enchilada sauce
1 (10 oz) cream of chicken soup
2 1/2 cups milk
4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules
1/2 teaspoon lime juice (can be bottled)
1/2 cup sour cream
2 tablespoons butter

Toppings:

Tortilla chips
Cheese
Cilantro
Avocado

Pour the whole can of tomatoes into the crok-pot, juice included. Diced tomatoes work best. If you only have stewed tomatoes, cut them up with kitchen scissors.

Add the black beans and corn to the pot. Toss the onion an bell pepper in the crock-pot.

Pour the enchilada sauce into a medium-sized mixing bowl. Add the cream of chicken soup, the milk and then crumble the chicken bouillon over the top. Whisk it all together until nice and smooth.

Place two chicken breasts over the vegetables in your crockpot. Pour the sauce over the top of the chicken. Cover your crock-pot and cook on HIGH for 4 hours or on LOW for 7-8 hours depending on how fast your crock-pot cooks things.

Remove the chicken and place it on a plate. Shred it with a fork. Add the lime juice, sour cream and butter to the soup. Whisk it in until the butter has melted and the sour cream is well-combined. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with the toppings.

Yield: 8 servings

 

 

 

Salsa Fresca

Sunset Cookbook

3 large ripe tomatoes, diced
1/2 cup chopped cilantro
1 small onion, chopped
5-7 tablespoons seeded, minced fresh hot chilies (I use serranos or jalapenos)
3-4 tablespoons lime juice
Salt

Mix all the ingredients and refrigerate.

Chicken Tamale Pie

New Tasty Family Meals, Bisquick
www.bisquick.com

1 package (9 oz) frozen diced cooked chicken, thawed (I used 2 cups)
1 can (4.5 oz) Old El Paso chopped green chilies, drained (I only used 2 tablespoons, Mild)
2 teaspoons Old El Paso taco seasoning mix (from 1.25-oz envelope)
1 cup shredded Mexican cheese blend (4 oz) (You could use sharp Cheddar instead)
1/2 tablespoon chopped fresh cilantro, optional (my personal touch)

Topping:

1/2 cup Original Bisquick mix
1/2 cup cornmeal
3/4 cup milk
1 egg
3/4 cup milk
1 can (11 oz) Green Giant Mexicorn, whole kernel corn with red and green bell peppers, drained

Old El Paso, Thick and Chunky Salsa, if desired

My toppings:

Guacamole
Salsa Verde
Lettuce
Green onions
Tomatoes
Sour Cream
Lime wedges

Heat oven to 400 F. In a 9-inch glass pie plate, stir chicken, chilies and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn with fork until blended. Pour over chicken.

Bake 25-30 minutes or until toothpick inserted in topping  comes out clean. To serve, cut into wedges and top with salsa.

Makes 6 servings

High Altitude (3500-6500 ft) Bake 33-38 minutes)

Note: I buttered and floured the sides of the pie plate for easier cutting.

Chicken Tortilla Soup (Slow Cooker)

Fix-It and Forget-It Cookbook. Feasting with your slow-cooker.
Picture courtesy of Michele Boatright

4 chicken breast halves
2 (15 oz) cans black beans, undrained
2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz can chopped green chilies
14 1/2 oz can tomato sauce

Tortilla chips
2 cups grated cheese

Combine all the ingredients except cheese and chips in a large slow-cooker.

Cover. Cook on Low 8 hours.

Just before serving, remove chicken breasts and slice into bite-sized pieces or shred. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 6-8 servings

                                                                                           Becky Harder
                                                                                           Monument, CO

Trisha's Chicken Tortilla Soup

Trisha's Southern Kitchen Show
www.foodnetwork.com

I changed a couple of things to make this soup lighter like fat-free milk instead of half and half and cooking spray Canola oil instead of butter. I omitted the cumin since I am not a big fan and the fajita seasoning has some in it.
Really good soup, my hubby had seconds.

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion finely chopped
2 tablespoons all-purpose flour
3 (14 oz) cans chicken broth
4 cups half and half
1 (10.75 oz) cream of chicken soup
1 cup salsa, mild or spicy
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 oz) black beans, drained
1 (15 oz) red kidney beans, drained
1 (15 oz) whole kernel corn, drained
2 teaspoons cumin
1 1.27 oz packet fajita seasoning or 4 to 4 1/2 teaspoons of my home-made fajita seasoning (See recipe in Condiment Section)

Garnishes:
1 (16 oz) bag tortilla chips
8 oz Monterey Jack cheese, grated
8 oz sharp Cheddar cheese grated
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened about 5 minutes. Add the flour and stir well cooking for 1 minute more. Add the broth and the half and half. Stir in the cream of chicken soup, beans, corn, fajita seasoning, salsa, chicken and cumin.

Continue to simmer over low heat for 15 minutes.

Ladle the hot soup into bowls. Serve with the the desired garnishes.

Makes 8 servings

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Beef Fajitas

 

 

1-1 1/2 lb boneless top sirloin steak cut into strips
1 recipe for Fajita Marinade (See Condiment Section)
2 tablespoons Canola oil
2 medium green or red bell pepper, julianned
2 large onions, sliced
 12 (10-inch) flour tortillas
Salt
Ground pepper

Toppings:

Picante Sauce or red salsa
Green Salsa
Sour Cream
Chopped Cilantro
Guacamole
Cheddar cheese shredded

Follow the instructions for marinating the meat.

Pour the oil into a big skillet and heat up well. Cook the meat on high temperature stirring until cooked and lightly browned. Add the onions and peppers and cook until tender.

Season with salt and pepper to taste.

Serve with the toppings.

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

Julie's Beef Enchiladas with Cilantro Pesto

Pork could be used instead.

Cilantro Paste:

1 bunch cilantro, washed and dried, stems discarded
1/4-1/2 pint whipping cream
Small piece of Poblano pepper (optional)
1/2 red bell pepper, chopped
1/2 teaspoon cumin
1 small clove garlic

Use the food processor to make a thick paste.

Beef Filling:

3/4 lb beef sirloin or steak, grilled or pan seared and sliced into thin strips
1/2-3/4 cup bottled chunky salsa (mild)
Oil a baking pan and place the beef there. Sprinkle with salt and black pepper. Bake at 400 F for 35 minutes.

Cut the beef into thin strips. Add the salsa and mix well.

Assembling the enchiladas:

Spray a 13x9-inch baking pan. Spread some cilantro paste in each medium-sized flour tortilla; add the beef filling and roll up. Place seam side down in pan. Repeat the same process with the remaining tortillas.

Pour:

2 (15 oz) Red Enchilada sauce (Old El Paso) or 1 can Old El Paso Green Enchildada Sauce and 1 can Old El Paso Red Enchilada Sauce

1 1/2 cups Mexican cheese.

Sprinkle with sliced ripe olives if desired.

Bake at 350 F for 35-40 minutes.

Randy's Chicken Enchiladas with Mexican Rice

3/4 lb chicken breasts, cut into small cubes
1/2 small chopped onion
1 crushed garlic clove
2 tablespoons oil
1/2 teaspoon parsley flakes or cilantro
3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheddar cheese

8-9 medium-size flour tortillas
2 cans (19 oz each) Old El Paso mild (medium or hot) red or green enchilada sauce or both
Extra cheese for topping
Ripe sliced olives (optional)

In  skillet with hot oil, cook chicken, garlic and onion until no longer pink and tender. Let it cool down.

Add:

1/2 teaspoon Parsley flakes or chopped cilantro
 3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheedar, (Do not add any salt).

In a skillet, warm up:

2 cans (19 0z) each Old El Paso Enchilada Sauce mild (Red or green or a combination or both).

Pour some of the sauce into the bottom on a 13x9-inch baking pan.


Quickly dip the flour tortillas (8 to 9 medium-size) in the warm sauce and put some chicken filling and roll them up. Place them seam-side down in the baking pan.

Pour the remaining enchilada sauce on top and sprinkle some Mexican cheese blend or Cheddar; add sliced ripe olives if desired.

Bake in a preheated 350F oven for 35 minutes.

Serve with Mexican Rice and toppings (Guacamole, Sour Cream, Pico de Gallo, Shredded Lettuce etc, etc, etc)


Makes 10-12 servings


Mexican Rice

Cook:

2 tablespoons oil
1/2 cup chopped onion
1 crushed garlic
2 cups rice

Add:

1 1/2 cups tomato juice
1 1/4 cups water
1 cup frozen corn, thawed
Chopped green chilies optional)
1 tablespoons Taco Seasasoning
Pinch of Red pepper flakes
Pinch of cumin
Salt to taste
Chopped cilantro

Cover the saucepan and cook on medium-high heat until it boils. Then, decrease to medium-low and simmer covered until rice is tender and fluffy. At the end, add some chopped cilantro or parsley flakes.

Note: You can make "tomato juice" by mixing tomato sauce and water or by blending some fresh tomatoes with water and straining the mixture.

Home-made Taco Seasoning

www.allrecipes.com



1 tablespoon chili powder
1 tablespoon minced dried chopped onions
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
3/4 teaspoon salt or substitute for beef bouillon granules
1/4 teaspoon black pepper (optional)

Mix all the ingredients and store in a jar.

Note: Sometimes, I add 1 teaspoon dried cilantro since I am a cilantro lover.

Cooking instructions:

Use 3/4-1 tablespoon of the mix per pound of ground beef.

Chicken in Salsa Verde

Adapted from a Mexican Recipe Cookbook

4-6 chicken breast fillets
Salt
Pepper
All-purpose flour, for dredging

1 1/2 tablespoons oil
1 1/2 tablespoons butter
1/3-1/2 cup Derbez Green Salsa (Mild)
1 big clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 1/2 - 2 cups chicken broth
1/4-1/2 fresh Poblano chili seeded and chopped.
Extra choped cilantro for garnish

Sprinkle the chicken with salt and pepper. Coat with flour and shake off the excess.

Melt the oil and butter in a skillet and brown the chicken breasts over medium-high heat, turning once until golden but not cooked through. Remove the chicken from the skillet and set aside.

Place the remaining ingredients except the extra cilantro in a pan and bring to a boil. Reduce the heat to a low simmer and add the chicken to the sauce, spooning the sauce over the chicken. Cook for 25 to 30 minutes or until the chicken is cooked through (It can take less time depending on the thickness of the chicken).

Serve the chicken with rice with black beans, sour cream, lettuce, green onions and cilantro.

Makes 4-6 servings

BBQ Pork Quesadilla Torta

Southern Living Magazine
www.southernliving.com


2 cups BBQ pork (or 1/2 lb pork, seasoned with some BBQ rub and cooked in the slow-cooker
for 3 hours). Discard the cooking liquid and shred the pork.

1 can black beans, drained and rinsed
1/2 cup BBQ sauce
4 (10-inch flour tortillas)
2 cups Mexican cheese blend
2 green onions, chopped
1 cup chopped tomatoes
Mix the pork with the beans and BBQ sauce.

Spray a 10-inch pan with cooking spray and place 1 tortilla there.

Spread some of the pork and bean mixture, topping with cheese, green onions and tomatoes. Repeat the layers three times.

Cover with baking foil pressing gently. Bake in a preheated 400 F for 15 minutes.

Toppings:

Guacamole
Sour Cream
Green or Red Salsa
Cilantro

Note: You can add 1/2 corn and 1/2 beans to the pork mixture.

Mexican Chicken

6-8 chicken breasts
1 small can green chilies
1 can diced tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar
onion, chopped

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 1 hour or until chicken is done.

Serve over rice.

Note: You can use 1 can Rotel Tomatoes with green chilies instead of the small can of chilies and the can of diced tomatoes.

Jeannie's Awesome Parmesan Beef Tacos

Beef Filling:

1 lb ground beef browned and drained.

Mix:

1 medium onion, chopped
1 big clove garlic, finely chopped
2 cups of bottled or canned salsa
1 envelope of taco seasoning.

Simmer uncovered until the beef filling have a desired consistency.

Add:

Fresh cilantro, chopped 
Few dashes of hot sauce, if desired.

Corn Tortillas:

Small or medium size corn tortillas
Canola oil
Grated Parmesan cheese

Heat the oil in a skillet and when it reaches a very high temperature, dip one tortilla at a time and turn it over to coat completely with the hot oil. Place on a kitchen paper towel to drain excess of fat and sprinkle Parmesan cheese on both sides of the tortilla.

Toppings:

Shredded lettuce
Shredded cheese
Sour cream
Pico de gallo
Taco sauce
Guacamole