Chicken and Cheese Enchiladas
1 can (20 oz) red enchilada sauce
1/3 cup sour cream
1 can (4.5 oz) chopped green chiles
1 teaspoon ground cumin
2 cups chopped cooked chicken (I buy chicken tenders)
1 1/2 cups shredded Colby-Monterey Jack cheese blend
1/2 onion, diced and sauteed
fresh mushrooms, diced and sauteed
8 flour tortillas
Heat oven to 350 degrees. Start sauteing onions and mushrooms. Season chicken as you like and cook in pan. When it’s cooked, take chicken out of pan to cool and dice it up or shred it with your fingers.
In a medium bowl mix enchilada sauce, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread enough of the mixture to cover the bottom on the dish. It doesn’t take much! Set aside about 1 cup of this mixture. Now add chicken, 3/4 cup cheese and sauteed onions and mushrooms to the enchilada sauce mix in the bowl.
Place about 1/3 cup of chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour soup mixture you have set aside on top of enchiladas and spread it to cover almost the whole top of enchilada. It just needs to be wet, not really saucy on top. Sprinkle remaining cheese on top of enchiladas. Bake for 30 minutes.
Things I do:
– I use as much cheese as I feel like. My enchilada sauce mix isn’t too soupy. It’s kind of chunky b/c of the chicken, onion and mushrooms. And I think I use more cheese than this recipe calls for. I buy a 2 cup bag of cheese and use it as I like.
– I also add a few canned, diced jalapenos. Mike and I like our food spicy. The green chiles are not spicy, just tasty.
– You can sprinkle diced green onions on top of each enchilada before you serve, but I don’t.
– I serve these with fresh corn that I put butter and salt on then wrap them up in foil and bake for 1 hour in our toaster oven on 375 degrees.
Refried Beans in the slow cooker
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated ruing cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
BBQ chicken quesadillas
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 cup bbq sauce
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
8 (10 inch) flour tortillas
Preheat oven to 350 degrees. In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in bbq sauce and evenly coat chicken. Layer 4 tortillas individually with chicken, onions, cheddar cheese and monterey jack cheese. Top with remaining tortillas. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Murph-a-ritas – Murphy’s hand made margaritas (courtesy of Murphy’s friend Randy)
1/2 capful Cointreau
1 oz Tequila (mid priced, avoid the cheapo stuff)
Juice of 1 lime
Simple sugar mixture
Simple sugar mixture:
in a 12 oz cup (or larger) fill 1/3 of cup with sugar, rest with water. Taste should be sweet.
In highball glass rub the squeezed lime peel on rim. Salt the rim. Mix Cointreau, tequila and lime juice. Fill highball with ice and top with simple sugar mixture.
These can be made without alcohol. Just use a splash of OJ and no alcohol (clearly…).
Also, just make 1 margarita at a time to keep the quality of the margarita awesome!
Producer Emilie’s guacamole
5 fully ripe avocados
1/2 cup sour cream
Salt and pepper to taste
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder
1-2 teaspoons of hot sauce
3 – 4 tablespoons lemon juice (sometimes I use more…)
2 medium tomatoes, finely chopped and diced
Halve avocados lengthwise, twisting gently to separate halves. Remove seeds and peel avocado halves. Then mash the avocado meat or blend a few seconds in an electric blender. Mix with sour cream, onion powder, seasonings, 1 diced tomato and lemon juice. Taste the guacamole to see if you need to add more seasoning. Chill thoroughly. Sprinkle other tomato on top and serve with tortilla chips.
1 cup nonfat sour cream
1/2 cup fat-free mayo
1 pkg taco seasoning mix
1 can fat-free refried beans
1 largo tomato, chopped
1 bunch green onions, chopped
1 can pitted ripe olives, drained & coarsely chopped
1 cup shredded reduced fat sharp cheddar cheese
Combine sour cream, mayo & taco seasoning in a bowl. To assemble, spread the refried beans on a large shallow serving plate, then spread the sour cream/taco mixture over the beans. Sprinkle the tomato, green onions & olives over the mixture. Top with the shredded cheddar cheese. Serve chilled.
Click here for more from “Trim and Terrific” Holly Clegg.
Drew’s “Casa Ole” Green Sauce
1 (16 ounce) container of sour cream
1 can rotel tomatoes
1 tablespoon garlic powder
1 (4 ounce) can green chili peppers
2 teaspoons salt
1 teaspoon lemon juice
3 ounces of cream cheese
Mix and blend all ingredients until smooth. Serve with your favorite chips!
Pulled Pork Tacos
1 pork shoulder/roast
salt and pepper
Salt and pepper the pork, set inside crockpot. Fill the crockpot with water, about 2/3 full. Let it cook on high for 3 1/2 hours and let cook on medium for 2 hours. You want to cook the pork long enough that the pork pulls very easily with almost no resistance.
1 bag of cole slaw mix
1 bottle hoisin sauce
Mix vinegar, soy sauce and sugar with slaw and cover the bowl and let it sit over night in the fridge. How ever much vinegar, soy sauce and sugar you use is up to you. You can also add a few tablespoons of the hoisin sauce to the mixture.
You can use whatever taco shell you like (hard or soft). Pile up the taco shell with pork and the slaw mixture and more hoisin sauce!
Sausage con Queso Dip
1 lb hot breakfast sausage roll
1 (16 oz) package pasteurized prepared cheese product, cubed
1 (10 oz) can diced tomatoes with green chilies, undrained
Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes. Serve warm with tortilla chips.