Chicken Enchiladas with Creamy Green Chile Sauce

INGREDIENTS: 12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chiles, drained 2 ounces shredded Monterey Jack cheese 1/2 cup chopped green onions 1/2 cup chopped fresh cilantro DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. 3. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan. 4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas. 5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro. allrecipes.com

Taco Stuffed Shells

Ingredients 1 lb. ground beef or turkey 1/4 cup taco seasoning, 1 envelope 4 oz. cream cheese, cubed 12 Jumbo Pasta shells, cooked according to package instructions 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar cheese 1 cup shredded Jack cheese Optional Toppings: 1 1/2 cup crushed tortilla chips 1 cup sour cream 3 green onions, chopped sliced olives guacamole sliced avocados tomatoes Directions 1. In a skillet brown meat over medium heat. Add taco seasoning and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool. 2. Fill cooked shells with about 1-2 T. of meat mixture. In a 9×13 glass baking dish pour salsa to coat the bottom of dish. Place filled taco shells on top then add taco sauce. Cover and bake @ 350 for 30 minutes. Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice. 3. Enjoy! Note: This is a recipe you may want to double because as long as you’re going to the effort of stuffing the shells you might as well double it and freeze half…..besides you will realize how amazingly delicious it is and you’ll regret not doubling it… http://saorganics.com/

Shrimp Enchiladas Verde

serves 4-6 Ingredients: 1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted 1 tsp cumin 1 tsp chili powder 28 oz green enchilada sauce 1/4 tsp salt 1/2 cup sour cream (reduced fat is fine) 1/4 tsp cayenne pepper 1 4-oz can diced fire roasted green chilies 8 oz shredded “Mexican Blend” cheese (or Monterey Jack) 12-14 corn tortillas verde salsa for serving fresh cilantro for serving

Directions: Preheat oven to 350 degrees. Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined. Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan). Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly. Serve with extra salsa, hot sauce and fresh cilantro. Time: 45 minutes

Chicken Soup with Lime and Hominy

12 oz. boneless, skinless chicken breasts 1 Tbs. vegetable oil 1 small white onion (8 oz.), chopped 4 medium cloves garlic, minced 1 small jalapeño, minced 1 quart lower-salt chicken broth 1 15-oz. can hominy, drained 1 tsp. dried Mexican oregano, crumbled if the leaves are large 4 to 5 Tbs. fresh lime juice Kosher salt and ground black pepper 2-1/2 oz. cotija cheese, cut into 1/4-inch cubes (1/2 cup) ________________________________________

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces. Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Acapulco's Crab, Enchiladas With Cilantro Cream Recipe

Ingredients
Cilantro Cream Sauce
o 1/4 teaspoon minced garlic
o 1/2 teaspoon salt
o 1 cup sour cream
o 2 tablespoons chopped onions
o 2 tablespoons chopped cilantro
o 1 dash granulated sugar
Enchiladas
o 6 corn tortillas
o oil or lard
o 1 1/2 cups crabmeat (or imitation crabmeat)
o 6 tablespoons minced onions
o shredded Monterey jack cheese
o pitted black olives
o avocados, slices
o sliced peeled tomatoes
Directions
1. For Cilantro Cream Sauce:
2. Puree garlic with salt.
3. Combine sour cream, onion, cilantro and sugar.
4. Add garlic mixture and stir gently to blend well.
5. For Enchiladas:
6. Heat tortillas, 1 at a time, in oil until soft.
7. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
8. Spread a little Salsa Con Tomatillos on top.
9. Roll enchiladas, and place, seam-side down, in shallow baking dish.
10. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
11. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
12. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Servings: 6-8 3 pounds chicken pieces 4 quarts water 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 2 garlic cloves, peeled 1 (1-pound) can whole peeled tomatoes, undrained 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch squares 3 sprigs fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 garlic clove, minced 1 (10-ounce) package frozen corn 4 green onions, coarsely chopped Salt 1 cup cooked rice 2 teaspoons minced fresh parsley TO SERVE: Place tortilla chips and cheese in bowl, ladle soup on top
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes. Add corn and green onion and simmer 10 minutes more. Season with salt to taste. Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through. TO SERVE: Ladle into warm bowls and garnish with tortilla chips and cheddar cheese

Bacon-Wrapped Sonoran Hot Dogs

Bacon-Wrapped Sonoran Hot Dogs

For the Salsa Verde:
1 lb. tomatillos, husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chiles, seeded and minced
1 cup minced sweet onion
2 tsp. minced garlic
pinch of sugar
1/4 cup freshly squeezed lime juice
sea salt

For the Hot Dogs
4 tsp. mayonnaise
1 tsp. Tabasco or other hot sauce
Juice of 1 lemon
4 all-beef wieners (fat ones work better than long ones)
4 slices extra-thin bacon
4 torpedo rolls or bolillos
4 Tbs. warm refried beans
8 Tbs. chopped avocado (or guacamole)
4 heaping Tbs. grated Monterey jack or cheddar cheese
4 Tbs. chopped onion
4 Tbs. chopped tomato
4 Tbs. Salsa Verde

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Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Mexicali Pie

Mexicali Pie

Serves: 6

Cooking Time: 30 min

Ingredients:

1 pound ground beef

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 cup chunky-style zesty salsa

3/4 cup shredded sharp or Mexican-style Cheddar cheese

1/8 teaspoon pepper

1 cup corn chips, crushed

sour cream, sliced jalapeo peppers, diced tomato (optional)

Instructions:

Preheat oven to 350 degrees F.

Brown beef, onion and pepper in a skillet; drain. Add corn, salsa, cheddar cheese and pepper.

Place beef mixture in a lightly greased 10" pie plate; top with crushed chips.

Bake at 350 degrees F for 30 minutes. Let cool for 10 minutes; garnish as desired.