Aunt Cindy always makes the best chicken enchiladas. The recipe below is a close approximation of Cindy’s.
6 cups chicken, boiled and diced
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery soup
1-1/2 cups sour cream
4 cups shredded cheese
1 can (7 oz) green chilies, diced
1 can (4.25 oz) olives, chopped
+/-24 flour (or corn) tortillas
30 oz Las Palmas green enchilada sauce
Combine all ingredients except tortillas and enchilada sauce. Fill each tortilla with +/- 4 tbsp of the mixture plus 1 tbsp enchilada sauce. Cover enchiladas with remaining enchilada sauce. Bake at 350º for 30 minutes. Top with additional grated cheese during last 5 minutes of baking.
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Grandma Honey shows her love through food. This is a meal she prepared for Nathan during a time when, because of a medical issue, he was struggling to eat. Grandma searched for a foods she could prepare with ingredients that worked with his diet. This recipe was the result.
1 1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp smoked paprika
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder (opt)
1/2 tsp red pepper flakes
2 tsp lemon juice
4 tbsp canola oil
1 1/2 lbs chicken
4 green onions
1 white onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
avocados (or guacamole)
Combine marinade ingredients in a large (1 gal) Ziploc bag. Add chicken and mix until chicken is thoroughly coated. Marinate for 1-4 hours.
Julienne peppers and cut onion into strips. Add +/- 2 tbsp oil to hot skillet; add vegetables and cook on high for 7-10 minutes, until al-dente. Place vegetables in a bowl and add chicken to skillet; heat over medium until fully cooked. Add vegetables back to pan and heat. Serve on tortillas with cheese, salsa, guacamole, sour cream, and cilantro.
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5 lbs carne picada (diced beef)
1 cube butter
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
3/4 tsp garlic powder
3/4 tsp cinnamon
3/4 tsp cumin
Combine carne picada and butter in an extra-large cast iron pan over high heat; brown. Combine remaining ingredients in a saucepan and bring to a boil. Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat. The heat from the pan will evaporate most of the moisture from the sauce.
Serve on corn tortillas with white onion, fresh cilantro and the juice from a wedge of lime.
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2 lbs shrimp, shelled and deveined
1/2 onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
1/4 cup lime juice
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil
Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking. Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours. Add avocados and olive oil and stir just before serving.
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1 tbsp vegetable oil
11⁄4 cups long-grain rice, uncooked
11⁄3 cups onion, chopped
1⁄2 cup green bell pepper, cut into 1” squares
1⁄2 cup red bell pepper, cut into 1” squares
1⁄2 tsp dried whole oregano
1⁄2 tsp ground cumin
1 large clove garlic, minced
11⁄2 cups low salt chicken broth
1⁄4 tsp salt
1 can (71⁄2-oz) whole tomatoes, undrained and chopped
1⁄2 lb chicken, cut into 1⁄2 “ cubes
Heat oil in a large saucepan over medium heat. Add rice; sauté 9 minutes or until golden. Add onion and next 5 ingredients; sauté 3 minutes or until crisp-tender. Add chicken broth and next two ingredients; bring to a boil. Add chicken; bring to a boil. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed.
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4 cups flour
1⁄2 cup shortening
11⁄2 tsp salt
11⁄4 cup warm water
In bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form into a dough, kneading thoroughly. Dough should be smooth and elastic. Form 18 balls of dough. Sprinkle balls with flour to keep from sticking. Keep covered while rolling out the tortillas.
Heat large ungreased frying pan. Press dough into a circle, then roll out with rolling pin to 12- inch tortillas. Place in pan. Cook first side until bubbles form then flip. Turn only once. Place hot tortillas in an airtight container.
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7 boneless chicken breasts
1⁄3 cup salsa
1 tsp cumin
1 bunch green onions (bottom half only)
1 can (141⁄2 oz) Mexican stewed tomatoes
Mix all ingredients and cook over medium heat for 15 minutes. Turn chicken only once. Remove chicken; shred and return to mixture. Simmer until chicken is fully cooked and juices are absorbed. Serve in flour tortillas with all the taco trimmings.
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4 cup butter
1⁄4 cup flour
1 can chicken broth
3⁄4 cup water
1 pkg (8-oz) sour cream
4 canned jalapeno peppers
12 corn tortillas
3⁄4 cup chicken, chopped and cooked
2 cups jack cheese, grated
3⁄4 cup onion, chopped
In sauce pan, combine butter and flour; cook for 1 minute. Slowly add chicken broth, water, sour cream and jalapenos. In bowl, mix cooked chicken, jack cheese and onion. Heat oil. Quickly cook 1 tortilla in hot oil (do not let the tortilla become crispy). Pat off excess oil with paper towel. Fill with chicken mixture, roll and place in glass baking dish. Repeat until all tortillas are filled. Cover rolled tortillas with sauce mixture. Bake at 425º for 20 minutes.
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2 chicken breasts, cooked and cubed
1 can cream of celery soup
1 pkg cream cheese
1 cup cheese, grated
1 can green chili enchilada sauce
1 pkg tortillas
Mix chicken, soup, cream cheese and cheese. Fill each tortilla with +/- 3 tbsp of the mixture plus 1 tbsp enchilada sauce. Cover enchiladas with remaining enchilada sauce. Bake at 350º for 30 minutes. Top with additional grated cheese during last 5 minutes of bake time.
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3 dried chiles Pasilla, seeds discarded
5 dried chiles Guajillo, seeds discarded
2 pork tenderloin
4 cloves garlic
1/2 lg yellow onion
6 oz pineapple juice
1 tbsp salsa chipotle (Picante Bufalo)
1/4 tsp oregano
1/4 tsp cumin
1/8 tsp cayenne
1 tsp cinnamon
1 tbsp white wine vinegar
vegetable oil for grilling
salt to taste
In a mixing bowl, place seeded Pasilla and Guajillo chilies and cover with water for 30 minutes to soften. Trim silver skin from tenderloins. Cut each tenderloin in half and then each half into two strips. Drain water from softened chilies. Add garlic, onion, pineapple juice, chipotle, oregano, cumin, cayenne, cinnamon, and vinegar; purée with stick blender. Pour marinade into a ziplock bag and add pork pieces. Marinate overnight. Remove pork from bag and sprinkle with vegetable oil and salt. Grill on a very hot grill for about 7-8 minutes per side. Use in tacos or burritos.
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