Anyone have a good Mexican recipe.....
- Thread starter Nittany_9
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I made Blood Orange Margaritas last night if that helps.
They were delicious.
3 Oz. Tequila (El Jimador) is pretty good for the price point
3 Oz. Fresh Blood Orange Juice (2-3) Oranges
1 Oz. Lime Juice
2 Oz. Orange Patron
Agave nectar to your sweetness/tartness level
4 drops of Hellfire Shrub.
Seriously try it.
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The OLD Better Homes and Gardens Chicken Enchiladas (from the cook book):
CHICKEN ENCHILADA CASSEROLE
1 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
3 Tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander
3/4teaspoon salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas
OVEN 350^ F
In a large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6.
CHICKEN ENCHILADA CASSEROLE
1 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
3 Tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander
3/4teaspoon salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas
OVEN 350^ F
In a large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6.
The OLD Better Homes and Gardens Chicken Enchiladas (from the cook book):
CHICKEN ENCHILADA CASSEROLE
1 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
3 Tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander
3/4teaspoon salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas
OVEN 350^ F
In a large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6.
Thats one of my go to Enchilada recipes. Pretty easy and very good.
They freeze well too if you use Corn Tortillas.
My mother-in-law (who lives with us right now while she looks for her own place, to watch our 4 month old) born and raised in Hermosillo, just made Mole for dinner tonight.... just sayin.....
Make enchilada lasagna. Take your favorite recipe for enchiladas but make it like a lasagna. I use a meat loaf pan, fry the corn tortillas quickly in oil, dip them in enchilada sauce and then layer the ingredients in the meat loaf pan. Easy, quick, delicious and it reheats well. Lots of recipes on the internet with tips and tricks for preparing it this way.
That'll do in a pinch when you don't have time to fry the tortillas and dip them in enchilada sauce. Come to think of it.....
Here's a little Mexican for ya...
Did she spend 11 hours making the mole’ from scratch or did she buy the stuff in the jar? The mole’ from the jar is actually quite good. It’s important to top them with some queso fresco.
The OLD Better Homes and Gardens Chicken Enchiladas (from the cook book):
CHICKEN ENCHILADA CASSEROLE
1 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
3 Tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander
3/4teaspoon salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas
OVEN 350^ F
In a large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6.
Nice.
I do a similar recipe but add salsa as a topping during the final few minutes of the bake. I use Mateos.
Also, when using corn tortillas you want to wrap them in some wet paper towels and nuke them until warm. They're more pliable and less likely to tear when folded. Lastly, grease the baking tray with butter. That will do.
oh yeah. rehydrated the guajillos and anchos, used mexican chocolate and everything. My house smells like chiles and chocolate...
Here is a recipe that combines the best of both: Mole & Enchiladas
Couple of key points :
- Use store bought rotisserie chicken.
- Double the ingredients for the Mole Sauce
- Get extra corn tortillas. Roll as many as you can. Great leftovers!
- Don't freak out if you don't like Green Olives. I like the recipe as is, but if you don't like olives, leave them out...
Green Olive Enchiladas w/ Mole:
https://www.epicurious.com/recipes/food/views/chicken-and-green-olive-enchiladas-4965
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