Mexican Food Recipes

ENCHILADAS

3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn’t hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt & pepper to taste

This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix & taste.

10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.

Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.

Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.

Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.

Heat 20-30 mins. at 350 until cheese is melted and heated through.

ENJOY!

NOTE: You can also use any type of other meat you prefer – turkey, beef, etc.

CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.
Lightly grease 13×9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted
References :

Cheese Enchiladas

Sauce:
1/2 cup Chili Powder
3 cups un-salted Beef Stock
2 slices uncooked bacon, chopped
1 lb. Ground Meat
1 Onion, finely chopped
3 cloves Garlic, minced
1 tsp. Ground Cumin
1/2 tsp. Ground Oregano

1. In a blender, blend the chili powder with the beef stock until well blended.

2. In a medium sauté pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown.

3. Strain off any excess fat.

4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm.

Enchiladas:
1 1/2 lb. Grated Cheddar Cheese ( I like Sharp)
1/2 large Onion, chopped
1/4 cup Canola Oil
12 Corn Tortillas
1 Tomato, chopped
2 Jalapeno, Seeded, and ribs removed, diced
2 tbsp. chopped Fresh Cilantro

1. In a mixing bowl, combine the cheddar cheese and onions

2. In a medium size sauté pan, heat the canola oil until warm.

3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350° oven until cheese is melted and everything is hot and bubbly.

4. Top with the chopped tomatoes, jalapeno and cilantro.
References :