I was at my friend, Kendall's, house for dinner a couple of weeks ago. She made these burritos for dinner and they were so delicious! In the past couple of weeks, I've probably eaten one of these burritos at least every other day. Once I cook the chicken, it lasts for about a week in the fridge. I can then throw together a burrito in about 3 minutes! Here's how to make it:
Shredded Chicken:
Add about 3 chicken breasts to your crock-pot with half a jar of salsa (I prefer the green salsa but use whatever you have) Great way to use up those jars of salsa that get opened and linger in the fridge once the chips are gone! Turn your crock-pot on high and cook until you can shred your chicken with a fork. Use a little for your burrito and store the rest in the fridge.
Organic, whole wheat burrito size tortilla
Shredded chicken, warmed up
Shredded cheese
Avocado
Lettuce
Tomato
Sour Cream
Warm your tortilla in a pan and flip. Make sure it stays soft and doesn't become crunchy. Remove and add a little of all of the above ingredients. Fold in sides and roll up. Eat immediately!! This burrito tastes so fresh and is so quick and easy to make.
Variation: My husband prefers to make chicken tacos. He heats up small corn tortillas, adds chicken and then tops it with pico de gallo. Also delicious!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Monday, April 30, 2012
Wednesday, April 4, 2012
Huevos Rancheros
Eggs poached in tomato sauce.
Saute in skillet:
3 T. oil (I use lard)
1 green pepper, thinly sliced
1 large onion, chopped (I use 1/2)
2 cloves garlic, minced
Add:
2 large fresh tomatoes, finely chopped OR 2 c. stewed tomatoes, drained
1/2 c. tomato sauce (I use an 8 oz. can)
1/2 t. salt
1-2 T chili powder
1/2 t. cumin
1/2 t. oregano
Cook over medium heat 20 minutes, occasionally mashing tomatoes.
Break into hot sauce:
6 eggs
Cover eggs with:
6 slices mozzarella cheese
Cover skillet and poach eggs over low heat 3-5 minutes, or until as firm as desired. (I find it takes longer than that, and I'm not going for hard yolks either).
Serve with green salad and corn muffins. I serve it over rice.
Recipe from More-with-Less cookbook, page 152
Saute in skillet:
3 T. oil (I use lard)
1 green pepper, thinly sliced
1 large onion, chopped (I use 1/2)
2 cloves garlic, minced
Add:
2 large fresh tomatoes, finely chopped OR 2 c. stewed tomatoes, drained
1/2 c. tomato sauce (I use an 8 oz. can)
1/2 t. salt
1-2 T chili powder
1/2 t. cumin
1/2 t. oregano
Cook over medium heat 20 minutes, occasionally mashing tomatoes.
Break into hot sauce:
6 eggs
Cover eggs with:
6 slices mozzarella cheese
Cover skillet and poach eggs over low heat 3-5 minutes, or until as firm as desired. (I find it takes longer than that, and I'm not going for hard yolks either).
Serve with green salad and corn muffins. I serve it over rice.
Tuesday, August 23, 2011
Meatless Tacos
Another great way to use up the abundance of squash this time of year. My husband and I loved this. The jury was split as far as the kids were concerned, but hey, at least one of them liked it! I think other veggies would be good as well, such as chopped bell pepper, onion, garlic, etc.
3 T. olive or vegetable oil
1 cup cubed potatoes
2 cups cubed zucchini
1/2 cup corn
1/2 cup chopped tomatoes
1 tsp. chili powder
dash salt and pepper
12 taco shells
Toppings as desired: shredded cheese, chopped tomatoes, sour cream, green onion, chopped cucumber
Heat taco shells according to package directions.
Heat oil over med-hi heat. Saute potatoes for 8-10 minutes or until tender. Add zucchini during the last few minutes. Stir in remaining ingredients except toppings. Fill heated taco shells and top as desired.
3 T. olive or vegetable oil
1 cup cubed potatoes
2 cups cubed zucchini
1/2 cup corn
1/2 cup chopped tomatoes
1 tsp. chili powder
dash salt and pepper
12 taco shells
Toppings as desired: shredded cheese, chopped tomatoes, sour cream, green onion, chopped cucumber
Heat taco shells according to package directions.
Heat oil over med-hi heat. Saute potatoes for 8-10 minutes or until tender. Add zucchini during the last few minutes. Stir in remaining ingredients except toppings. Fill heated taco shells and top as desired.
Thursday, August 5, 2010
Scrambled Egg Breakfast Enchiladas
Scrambled Egg Breakfast Enchiladas
recipe from: http://hubpages.com/hub/Scrambled-Egg-Breakfast-Enchiladas-A-10-Minute-Recipe-for-a-Great-Mexican-Breakfast
(This recipe is for one, multiply the recipe as needed.)
3 eggs whisked in a bowl with a pinch of salt
3 corn tortillas
A spicy and smooth tomato based salsa (A red chili sauce would also work here)
A bit of grated mild to medium cheddar, mozzarella, Monterey jack or other mild cheese
Sour cream
A few thin slices of white onion and cilantro sprigs (if you have any)
Heat 2 pans on the stove, both at medium. One pan should be a non stick fry pan suitable for scrambling eggs – the other needs to be a very heavy flat surfaced fry pan or skillet, suitable for dry frying the tortillas. Cast iron or something of a similar heft will shine here.
When the pans have pre heated, add a splash of oil to the non stick fry pan, and scramble your eggs. Remove the pan from the heat before the eggs are entirely cooked, as they will continue to set after you add them to the tortillas. Take them off about 30 seconds before they would look like you would want to eat them and place in a bowl off the heat.
Once your eggs are waiting at the side, take your corn tortillas and dip them to completely cover them in the spicy tomato salsa. Add another scant splash of oil to your heavy cast iron like pan, and place both tortillas face down beside each other to sear.
Let the tortillas cook for about 1 minute (checking to see that they are not burning) and then flip them over. Once you have flipped them, pile your eggs onto the tortillas, dividing evenly, and then cover the eggs with a bit of grated cheese. After another minute or so, fold the tortillas over the eggs (Don't bother trying to roll them up, just fold them like mounded quesadillas) and then move to a serving plate. The tortillas should be very softened and the sauce should be browning up and crisping in places.
The tortillas may stick a bit, but don’t worry about it. Use a heavy metal spatula and just scrape them firmly off the pan. They will look fine on the plate.
Top your finished enchiladas with sour cream and more spicy salsa and place cilantro leaves and thin slices of crispy onion over the sour cream. These are great with refried beans on the side, but quite substantial enough without them if you don't have any handy.
Georgia's notes: I made this for the first time this morning. I used a mild red enchilada sauce. As I was in a hurry, I forgot the sour cream etc. on top, but it was still quite good. The top two tortillas in the package didn't hold together very well (as is often the case) but the second two turned out looking better. I'll be making this for breakfast the rest of the week! A nice change from fried eggs & toast every morning. :)
recipe from: http://hubpages.com/hub/Scrambled-Egg-Breakfast-Enchiladas-A-10-Minute-Recipe-for-a-Great-Mexican-Breakfast
(This recipe is for one, multiply the recipe as needed.)
3 eggs whisked in a bowl with a pinch of salt
3 corn tortillas
A spicy and smooth tomato based salsa (A red chili sauce would also work here)
A bit of grated mild to medium cheddar, mozzarella, Monterey jack or other mild cheese
Sour cream
A few thin slices of white onion and cilantro sprigs (if you have any)
Heat 2 pans on the stove, both at medium. One pan should be a non stick fry pan suitable for scrambling eggs – the other needs to be a very heavy flat surfaced fry pan or skillet, suitable for dry frying the tortillas. Cast iron or something of a similar heft will shine here.
When the pans have pre heated, add a splash of oil to the non stick fry pan, and scramble your eggs. Remove the pan from the heat before the eggs are entirely cooked, as they will continue to set after you add them to the tortillas. Take them off about 30 seconds before they would look like you would want to eat them and place in a bowl off the heat.
Once your eggs are waiting at the side, take your corn tortillas and dip them to completely cover them in the spicy tomato salsa. Add another scant splash of oil to your heavy cast iron like pan, and place both tortillas face down beside each other to sear.
Let the tortillas cook for about 1 minute (checking to see that they are not burning) and then flip them over. Once you have flipped them, pile your eggs onto the tortillas, dividing evenly, and then cover the eggs with a bit of grated cheese. After another minute or so, fold the tortillas over the eggs (Don't bother trying to roll them up, just fold them like mounded quesadillas) and then move to a serving plate. The tortillas should be very softened and the sauce should be browning up and crisping in places.
The tortillas may stick a bit, but don’t worry about it. Use a heavy metal spatula and just scrape them firmly off the pan. They will look fine on the plate.
Top your finished enchiladas with sour cream and more spicy salsa and place cilantro leaves and thin slices of crispy onion over the sour cream. These are great with refried beans on the side, but quite substantial enough without them if you don't have any handy.
Georgia's notes: I made this for the first time this morning. I used a mild red enchilada sauce. As I was in a hurry, I forgot the sour cream etc. on top, but it was still quite good. The top two tortillas in the package didn't hold together very well (as is often the case) but the second two turned out looking better. I'll be making this for breakfast the rest of the week! A nice change from fried eggs & toast every morning. :)
Wednesday, June 23, 2010
Chicken Fajitas
I love fajitas, but have never tried to make them before. I found these recipes on about.com and the fajitas tasted fantastic.
Fajita Seasoning Mix
source:http://busycooks.about.com/od/homemademixes/r/fajitaseasonmix.htm
Ingredients:
Preparation:
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Chicken Fajitas
source: http://busycooks.about.com/od/chickenbreastrecipes/r/chickenfajitas.htm
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
Preparation:
Cut chicken into thin strips. Cut green pepper into strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes. Then add three tablespoons of the Fajita Seasoning Mix, water, green pepper and onion. Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender. Serve with salsa, sour cream, and grated cheese in warmed tortillas.
Fajita Seasoning Mix
source:http://busycooks.about.com/od/homemademixes/r/fajitaseasonmix.htm
Ingredients:
- 3 Tbsp. cornstarch
- 2 Tbsp. chili powder
- 1 Tbsp. salt
- 1 Tbsp. paprika
- 1 Tbsp. sugar
- 2-1/2 tsp. crushed chicken bouillon cube
- 1-1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. cumin
Preparation:
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Chicken Fajitas
source: http://busycooks.about.com/od/chickenbreastrecipes/r/chickenfajitas.htm
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 green bell pepper
- 2 Tbsp. oil
- 3 Tbsp. Fajita Seasoning Mix
- 1/3 cup water
- 1 medium onion, chopped
- 1 cup salsa
- 1/2 cup sour cream
- 1 cup grated Cheddar cheese
- 6 flour tortillas
Preparation:
Cut chicken into thin strips. Cut green pepper into strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes. Then add three tablespoons of the Fajita Seasoning Mix, water, green pepper and onion. Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender. Serve with salsa, sour cream, and grated cheese in warmed tortillas.
Saturday, March 20, 2010
Easy Enchilada Cassarole
I went to a goodbye party for some friends tonight and someone brought this dish. It was gone quickly and I asked the lady who brought it how to make it. Here's the recipe:
Meat Layer:
Mix together and cook in a sauce pan.
Ground beef
1 can red enchilada sauce
1/2 jar salsa
Layer corn tortillas in the bottom of a 9x13 pan. Add a layer of meat mixture and a layer of cheese. Repeat with the same three layers. Top with cilantro. Bake for about 30 minutes.
This was delicious and super easy. I'm planning on making two smaller pans of this and freezing one for later.
Meat Layer:
Mix together and cook in a sauce pan.
Ground beef
1 can red enchilada sauce
1/2 jar salsa
Layer corn tortillas in the bottom of a 9x13 pan. Add a layer of meat mixture and a layer of cheese. Repeat with the same three layers. Top with cilantro. Bake for about 30 minutes.
This was delicious and super easy. I'm planning on making two smaller pans of this and freezing one for later.
Wednesday, January 27, 2010
Flatbread Tacos with Ranch Sour Cream
These are a little different from the same old tacos or burritos. My husband raved about them! It is from Taste of Home magazine.
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm. (I use my electric griddle and do several at once - much faster!)
4. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese
1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm. (I use my electric griddle and do several at once - much faster!)
4. To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.
Thursday, May 14, 2009
Spicy Chicken Tomato Soup
This recipe was on a friend's blog, and I adjusted it just a little to suit the time I had and my family's tastes. I'll give you the recipe I made (since that's what I KNOW tasted good!) and give her alterations as optional.
2 cans chicken broth (or 4 cups made from bouillon)
1 lb boneless skinless chicken breast, cooked & cubed
2 cups frozen corn
1 8oz can tomato sauce (or 6oz can tomato paste if you want more tomato flavor)
1 10oz can diced tomatoes with green chilies
1 med onion, diced
2 garlic cloves, minced
1 bay leaf
1 tsp salt
1/2 tsp cumin (or 1-2 tsp if you like things HOT)
1/2 tsp chili powder (or 1 tsp for more heat)
1/8 tsp pepper
1/8 tsp cayenne pepper
Tortilla chips
Sour cream
Combine all ingredients except for tortilla chips and sour cream in a large saucepan. Bring to a boil and simmer for 20-30 minutes. Discard bay leaf. Serve with tortilla chips and/or sour cream.
(Her original recipe had this mixture cooked in a slow cooker on low for 4 hours and served over rice. I would imagine cooking it that long might make it thicker, and therefore a better option for serving over rice. I didn't have that kind of time, and I think I like this tortilla soup better. I'm sure either way would be delicious!)
Optional recipe for homemade tortilla strips:
4 white corn tortillas (6 inches), cut into 1/4" strips
Place tortilla strips on an ungreased baking sheet. Bake at 375 degrees for 5 minutes; turn. Bake 5 minutes longer.
2 cans chicken broth (or 4 cups made from bouillon)
1 lb boneless skinless chicken breast, cooked & cubed
2 cups frozen corn
1 8oz can tomato sauce (or 6oz can tomato paste if you want more tomato flavor)
1 10oz can diced tomatoes with green chilies
1 med onion, diced
2 garlic cloves, minced
1 bay leaf
1 tsp salt
1/2 tsp cumin (or 1-2 tsp if you like things HOT)
1/2 tsp chili powder (or 1 tsp for more heat)
1/8 tsp pepper
1/8 tsp cayenne pepper
Tortilla chips
Sour cream
Combine all ingredients except for tortilla chips and sour cream in a large saucepan. Bring to a boil and simmer for 20-30 minutes. Discard bay leaf. Serve with tortilla chips and/or sour cream.
(Her original recipe had this mixture cooked in a slow cooker on low for 4 hours and served over rice. I would imagine cooking it that long might make it thicker, and therefore a better option for serving over rice. I didn't have that kind of time, and I think I like this tortilla soup better. I'm sure either way would be delicious!)
Optional recipe for homemade tortilla strips:
4 white corn tortillas (6 inches), cut into 1/4" strips
Place tortilla strips on an ungreased baking sheet. Bake at 375 degrees for 5 minutes; turn. Bake 5 minutes longer.
Monday, April 20, 2009
Pork Pozole
1 can yellow or white hominy, drained
1 can Mexican-style diced tomatoes
1 can mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 tsp. ground cumin (I'm not a cumin fan and leave this out - still tastes great)
1 1/2 lbs. boneless pork loin
1/2 cup chopped cilantro
1 T. lime juice
tortilla chips, diced avocado and lime wedges (key limes are especially tasty here) - optional
1. Combine the first six ingredients in a 4-qt. slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2 1/2 hours.
2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker. Stir well and heat through. Spoon into shallow bowls. Serve with chips, avocado and lime as garnish. Makes 6 servings.
This recipe is from Parents magazine and is a far cry from the authentic Mexican version - but much easier, and still tastes delicious. I like it because you can use various cuts of pork loin, which are often on sale and very affordable, but come out of the slow cooker very tender.
Monday, March 16, 2009
Chicken Enchiladas (These are SOOOO good!)
My friend's and I have started a dinner exchange where we get together and each cook two meals times three. When we're done, we each have 6 different meals to take home. Since many of the meals are on the larger side, we can often split the dishes and actually end up with more like 9-10 meals. The best part is, our families get to try new dishes that we've never had before and not only is it fun to get together to cook, but it's so much easier to make dinner on those days when I don't have time to make a full-meal.
The following recipe is from my friend, Joy. Both my husband and I enjoyed this dish so much and I will definitely be making it again (or maybe have Joy make it again). It is one of the best enchilada recipes I've ever tasted. It did freeze well but the tortilla's were a little softer than they would have been if it was made and cooked immediately.
Ingredients:
Chicken (recipe doesn't say how much. Adjust to how many it's going to feed).
2 Tbs. butter
1/2 cup onions
4 oz can green chili peppers
Milk
3 oz cream cheese
1/4 tsp cumin
1 can cream of mushroom or chicken
8 oz. sour cream
Flour tortillas (I think she used the medium size)
Brown in saucepan: 2 tbsp butter, onions, 1 tbsp green chilis
Mix in bowl: cream cheese, 1 tbsp milk, cumin, cooked onion mixture and cubed cooked chicken.
Spoon into flour tortillas, roll and place in greased baking dish.
Mix in seperate bowl: 1 cup milk, cream of chicken/mushroom soup, sour cream & the rest of 4 oz. can of green chili peppers.
Pour mixture over tortillas. Cover with foil and bake @ 350 for 35 minutes.
Uncover, sprinkle with cheese & cook for another 5-10 minutes to melt the cheese.
The following recipe is from my friend, Joy. Both my husband and I enjoyed this dish so much and I will definitely be making it again (or maybe have Joy make it again). It is one of the best enchilada recipes I've ever tasted. It did freeze well but the tortilla's were a little softer than they would have been if it was made and cooked immediately.
Ingredients:
Chicken (recipe doesn't say how much. Adjust to how many it's going to feed).
2 Tbs. butter
1/2 cup onions
4 oz can green chili peppers
Milk
3 oz cream cheese
1/4 tsp cumin
1 can cream of mushroom or chicken
8 oz. sour cream
Flour tortillas (I think she used the medium size)
Brown in saucepan: 2 tbsp butter, onions, 1 tbsp green chilis
Mix in bowl: cream cheese, 1 tbsp milk, cumin, cooked onion mixture and cubed cooked chicken.
Spoon into flour tortillas, roll and place in greased baking dish.
Mix in seperate bowl: 1 cup milk, cream of chicken/mushroom soup, sour cream & the rest of 4 oz. can of green chili peppers.
Pour mixture over tortillas. Cover with foil and bake @ 350 for 35 minutes.
Uncover, sprinkle with cheese & cook for another 5-10 minutes to melt the cheese.
Monday, February 23, 2009
Chipotle's Flavorful Basmati Rice
I am a fan of Chipotle and Q'doba restaurants. I love their burritos filled with so much flavor. This is just one aspect of what goes into the burritos but it really will liven your rice up. Make it for a side dish or as an ingredient in your own burritos.
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
[bahs-MAH-tee]Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ellis.
My Notes:
I found this recipe on the internet somewhere. Sorry, it was awhile ago so I don't have the exact link. I use the ingredients listed above (except I buy Jasmine rice instead of Basmati because I can't buy Basmati around here) however, I make it in my rice cooker rather than in a saucepan.
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
[bahs-MAH-tee]Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ellis.
My Notes:
I found this recipe on the internet somewhere. Sorry, it was awhile ago so I don't have the exact link. I use the ingredients listed above (except I buy Jasmine rice instead of Basmati because I can't buy Basmati around here) however, I make it in my rice cooker rather than in a saucepan.
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