Green Chili Chicken Enchilada Soup

2 Boneless Chicken Breasts

1 can Green Enchilada Sauce (10 oz) mild, or medium

1 can Pinto Beans, drained

1 can Green Chilies (4 oz.) mild, medium, or hot

4 cups water

1 cup Salsa, mild or medium

1 1/2 cups frozen sweet corn

1/2 cup white rice

1 1/2 tsp cumin

1 1/2 tsp chili powder

2 tsp chicken better than bouillon

1 tsp garlic powder

1 tsp onion powder

1 lime, juiced or 2 TBS lime juice (optional) 

4 oz. Cream Cheese (optional)

Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.

Mango Cucumber Salsa

 

1 mango, cut into small chunks
1/4 cup  onion, chopped
1/2 red bell pepper, chopped (I used orange)
1 TBS  jicama, diced
1 TBS fresh cilantro
1 jalapeno, diced (remove seeds and membranes if you don't want it hot)
1/2 lime, juiced
3/4 cup cucumber, chopped
1/8-1/4 tsp. salt

Chop and mix all ingredients.  I served this with carnitas and it was well liked by everyone.

Cinco de Mayo

I wasn't sure what to serve for Cinco de Mayo today.  I decided on Carnitas-basically pork served in soft corn tortillas.  What is Cinco de Mayo without Margaritas?  It was a gorgeous evening to sit outside and sip the drink of choice, so I opted on Basic Black Beans, avocado slices, watermelon & chips & salsa. It came together fairly quick and then I was able to enjoy the evening with the family.

 I was in the mood for something a little lighter & fresher tasting, so along with a spicy salsa, I mixed up a mango salsa with cucumber.  It had a nice crisp, clean taste.  I'll post the recipe tomorrow.

Meal In Pictures

I hate it when I make perfectly good dishes, take the time to snap a photograph, but don't write anything down. I think, oh this looks good. What is it?

I end up with this:

Or this:


But I can't recall what I did or the secret ingredients.

I need to keep a pen and paper handy while I'm cooking. If I write everything down, and don't throw the paper away, I might be able to share these recipes.

Mexican Lasagne-GF

The Original Burrito Pie was not gluten free, and it made a lot! I tried to scale back a bit since most of my kids are not home. This still serves 8-10 easily, but I fit it in a smaller dish. Here is the updated recipe:

1-1.5 lbs. ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
2 cans refried beans
2 4 oz. cans green chilies
1 cup salsa-mild or hotter, depends on your preference
1 (2 ounce) can black olives, sliced*
6-12 corn tortillas
2-3 cups shredded cheddar, jack or colby/jack cheese
Salt
Pepper
(I might have added a tsp. of taco seasoning to the ground beef.)

Brown ground meat. Sprinkle with salt and pepper if desired. Add onions and garlic. Stir-fry until onion is soft. If using beef, drain off any oil. Add refried beans & salsa. Mix thoroughly and heat through. You can add chopped green chilies too. If you prefer more green chili flavor, use whole chilies, slicing them into strips.

Spray casserole dish with non-stick spray. Add a thin layer of meat/beans to bottom of dish. Add a layer of green chilies, if you didn't mix them in with the meat. Cut or tear tortillas to layer over meat/beans. Add a layer of cheese and repeat for another layer or two. Top with remaining cheese and olives.

Bake for 20-30 minutes at 350 degrees. Serve with additional salsa, sour cream, or avocado slices.

*optional

Beef Taquitos

3 cups leftover roast beef, shredded (or cooked stew meat, shredded)
1 jalapeno pepper, finely diced
1 lime
1 can chipotle peppers (I only use 1-2 TBS and save the rest for another dish.)
1 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. cumin
2-3 TBS water
1 8oz. pkg monterey jack cheese, grated
corn tortillas

In a large bowl, finely grate (zest) lime peel. Slice in half and add about 1 TBS of juice. Add 1-2 TBS of diced chipotle peppers with any juice, jalapeno, and seasonings. Stir in water to thin so it is easier to mix into the meat. Combine with meat and cheese. This is enough filling for 10-20 tacquitos, depending on how thick you want to roll them. I was in a hurry and made mine rather thick. Most tacquitos are much smaller in diameter.

Heat oven to 450 degrees. Wrap tortillas in a damp towel and warm in microwave. (If tortillas are too dry, they can be brushed or sprayed with a bit of oil.) Place a couple TBS of filling on each tortilla and roll up. Place on a baking sheet, seem side down. Before baking, lightly spray or brush with oil if you didn't use any before.

Bake 20 minutes or until golden brown. Serve with sour cream, guacamole, and/or salsa. For an appetizer, cut them in half and use less filling so they roll up tightly.

Turkey Taquitos

Looking for a way to use up the leftover turkey? Try turkey taquitos.

2 cups leftover turkey (This works well with shredded chicken also)
4 oz. cream cheese
4-6 oz. fresh grated monterey jack cheese or pepper jack (about 1 cup, if using pre-shredded)
10-20 corn tortillas
1/4 cup salsa
2 TBS green Tabasco
3-4 chopped green onions
2 TBS fresh cilantro, chopped
1 TBS lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
olive oil or spray

Soften cream cheese in microwave. Add salsa, Tabasco, and seasonings. Mix together, then add chicken and cheese. Warm tortillas in a damp towel. Place about 2 TBS filling on each tortilla, and roll tightly. Place seem side down on a pan sprayed or brushed with oil. If tortillas are dry or cracking, you can brush/spray with oil before heating to make them easier to work with.

Bake at 450 for 20 minutes, or until golden brown.

I was in a hurry so filled mine fuller than is proper for a taquito. To use as an appetizer, use less filling so they are about 3/4 inch in diameter and cut in half. Serve with guacamole, sour cream, and/or salsa.

Chili Rellenos Casserole w/Chicken

I was in the mood for chili rellenos, but not in the mood to cook them. I just wanted something easy, without a mess. This fit the bill.

6 eggs
1 can evaporated milk
1 can chicken
can green chilies, sliced (I used 3/4 of a 27 oz. can, use can use as few or as many as to your liking.)
1 bunch of green onions, chopped
2 cups grated Monterey Jack Cheese
3/4 tsp. salt
fresh ground pepper

Beat eggs and milk together. Grease casserole dish or spray with non stick spray. Layer chicken, chili strips, cheese and onions. Pour egg/milk mixture over. Top with additional green onions.

Bake at 350 degreees until knife inserted comes out clean (45 to 60 minutes.)
Serve with fresh salsa, sour cream, and avocado slices if desired. Or top it off with Green Chili. (Guess I need to post the gluten free Green Chili recipe.)

Mexican Side Salad

Any combination of lettuces (but you gotta have an abundance of iceberg)
and throw in avocado slices,
onions (if desired)
tomatoes
and anything else that makes a good salad
corn tortillas cut in half, then in 1/2 inch pieces so you can fry up
these corn tortilla strips:


Mix equal parts of ranch dressing (gluten free, of course) with your favorite salsa and pour over salad. Top with:
grated cheese
and your freshly cooked tortilla strips. Mmmm...Enjoy!

Creamy Casserole

I didn't know what to make for dinner tonight. I had some leftovers taht I didn't want to go to waste. I decided to use the glazed pork loin I'd made two days earlier.  Normally I shred and add some BBQ sauce, but thought I'd try something different.  This casserole is based on Mexican Chicken Casserole, only gluten free.

2-3 cups Leftover Pork, diced or shredded (or chicken)
Half Dozen Corn Tortillas
2 cups Sour Cream
2 cups Shredded Cheese
1/4 cup Milk
1 can Green Chilies
1/2 cup Chopped Onions

1 gf chicken bouillon cube
Salsa

Crush bouillon cube and dissolve in 1 TBS hot water.  Place 2 cups sour cream in bowl.  Add bouillon, 1/4-1/2 cup salsa, green chilies, and milk mixing well.  Spray or grease casserole dish.  Spread thin layer of sauce on bottom.  Place layer of tortillas, meat, onion, cheese.  Pour half the sauce over, then tortillas.  Repeat, ending with tortillas, then a sprinkling of cheese.

Bake at 350 degrees for 20-30 minutes.  Serve with additional salsa, and avocado slices if desired.

Tortilla Chips

Corn Tortillas, white or yellow-try some of each to find out your preferenceOil in deep fryer
Salt or other seasonings

Cut tortillas in pizza wedge triangles, or in half, then in strips. Place in fryer for 1-2 minutes. Tortillas will float to top of oil when they are about done. Gently stir if necessary to make sure all pieces are immersed in oil. Shake basket to remove excess oil and drain on paper towels. Add desired amount of salt and enjoy slightly warm with your favorite salsa or guacamole.

Chili Rellenos

Sorry I haven't been around for awhile. If you are in the mood for a little bit of Mexican Food, here is one of my favorites. My mom used to make these when I was growing up. We ate them plain, but Michael likes them with green chili.

1 large can roasted green chilies
8 oz. grated monterrey jack cheese
1/4 cup chopped onions or a bunch of green onions
2 eggs
oil for frying, about 1/2 inch deep

The secret to keeping the egg batter is to chill your bowl. I use a glass measure and place it in the freezer for 10 minutes before I beat the eggs.


Separate the yokes from the whites, adding whites to frosty bowl. Save the yokes to add later.

Beat egg whites until stiff. That means when you turn the mixer off and pull out the beaters, white peaks form and fold over in a nice curl like a fancy ice cream cone.


Some people add 1 TBS of flour here. I don't since I'm cooking gluten free. But I do add the yokes into the whites and gently fold them in. They fold in nicer when you beat them first instead of plopping them as I have done.


But since the bowl is chilled, the egg whites are very forgiving.



Mix the cheese and onions together. Open can of chilies, rinse and remove seeds and membranes. You can leave them whole or split one side open. This batch of chilies had a lot of skin still attached that should be removed. Then stuff them with the cheese mixture. I tried to leave mine whole, but they split apart multiple times. If this should happen, gently squeeze the chili around the cheese. If you use fresh grated cheese instead of pre-grated, it sticks together fairly well.


The stuffed chilies...I know, not terribly pretty.


Spoon egg mixture about the length of a chili into hot oil. Important-do not place hot spoon back in egg mixture. Have a plate or spoon holder to set it in until you are ready for the next one.


Gently place stuffed chili onto egg.


Using a spatula, quickly push egg up around sides of chili.


If you can't get it to cover the chili, you can spoon a bit more egg onto the top.


Let it cook until sides begin to lightly brown. The egg cooks rather quickly, usually in less than a minute. Gently flip them over to brown the other side.



Remove from pan and drain on paper towels.

Can be eaten naked, with sour cream or guacamole. Even better is if you have a pot of green chili waiting to be poured over the rellenos. Superb!

If this is too much trouble, and you aren't eating gluten free, you can take the stuffed chilies and wrap them in egg roll wrappers instead of the egg mixture. This will make a very crisp outside. But I can't think of them as authentic Mexican food when fried in egg roll wrappers. Still tasty and less messy. You choose.

Black Bean Salsa

I can't seem to get enough of the summer's bounty of vegetables. I couldn't decide whether to make black bean salsa or corn. So I merged them. As usual this was a hit.

1 can black beans, drained and rinsed
1-2 avocadoes, chopped
1/2 onion, diced or 6 green onions, chopped
1/2 red pepper, diced
1-2 ears of fresh corn cut off cob or 1 1/2 cups frozen and thawed
1/2-1 fresh jalapeno pepper, finely diced
2 TBS fresh chopped cilantro
2-3 minced garlic cloves
1 TBS lime juice
1 1/2 TBS red wine vinegar
Salt to taste (1/2-1 tsp.)
tomatoes (I chopped and add my last tomato after I took pictures.)

Add chopped vegetables to a bowl. Gently mix in spices, lime juice, and vinegar. Serve with tortilla chips or as a side to tacos. For a salad, serve over a bed of lettuce with or without chicken. Or just heap into a taco shell and call it a vegetarian taco.

Corn Salad

After eating a delicious concoction that my sister-in-law dubbed Avocado Brucshetta, I've been obsessed with the lovely green fruit, mixing it with all kinds of things. In my effort to recreate the essence of bruscshetta, minus the gluten filled toast, I found PW's Fresh Corn & Avocado Salsa. But seriously, no garlic? One can't make something called salsa without fresh garlic. So I added fresh garlic, didn't use red onion but sweet onions, and...well, shoot. I should just give you the whole recipe with the changes.

But, then I made fresh corn and avocado "salad." Sure, you can eat it with chips if you want, but it seems healthier as a salad.

2 cups fresh corn, cut from the cob (if you can't get fresh, sweet corn use thawed frozen kernels)
1/2 cup diced onion

1 minced garlic clove
2 avocadoes, chopped
1/3 cup diced red or green pepper

2 TBS chopped parsley or cilantro
1 roma tomato, diced (optional)
1/2-1 diced jalapeno pepper (remove seeds, unless you like it HOT)
1/2 cup sliced roasted almonds (optional, but adds an interesting flavor/texture)

Dressing:
3 TBS lime juice
2 TBS olive oil or vegetable oil
1/2 tsp salt
Dash of red pepper sauce, if desired

Mix dressing ingredients. Place corn, peppers, onion, & tomato in bowl. Add dressing and mix. Refrigerate if not ready to eat. Right before serving, add chopped avocado and almonds. This can be served atop thinly sliced lettuce.

To toast almonds, I do the same as for toasted pecans or other nuts.

To serve as a main dish, add sliced, grilled chicken and top with toasted almonds or even walnuts.

For salsa: omit olive oil & almonds, add 1 TBS vinegar and a tomato or two. PW uses 4 ears of corn for hers.

Refried Black Beans & Beef Tacos

This is what we had for dinner last night. I was in a pinch. I had leftover pot roast and wanted shredded beef tacos. I was out of canned refried and no time to make homemade. I didn't have premade taco shells but did have corn tortillas. Worked out great.

For the Beans:

1-2 cans black beans
1 TBS olive oil

2-3 TBS salsa or chopped green chilies

2-3 TBS grated cheese

Heat oil in pan. Drain beans, then add to pan. Use a potato masher to stir and mash a bit. When you achieve the desired consistency, add cheese and salsa.

For the taco shells, heat about 1 inch of oil in wok or frying pan. Bring edges of tortilla together so it is gently folded. Hold with tongs and dip fold into hot oil. Hold for 20 seconds or so until the bottom is somewhat formed. Lay shell down into oil and let one side cook. Flip over and lightly brown other side. Drain on paper towels. For a softer shell, leave tortilla open and lightly fry each side 15-20 seconds. Remove from pan and pat with paper towel to remove excess grease. Serve warm. Experiment a little to find how crisp you like your shells.

Shred leftover pot roast in food processor. Add 2-4 TBS beef broth and heat gently in skillet. (I usually just throw mine in the crockpot on high and let heat for about an hour or until I have beans, shells or whatever else I need to do.) You can add a bit of taco seasoning if desired.

Serve tacos with shredded cheese, lettuce, chopped tomatoes, sour cream, guacamole, avocado, olives, and of course salsa & refried beans.

Shredded Beef Enchiladas

I bought a huge chuck roast the other day. I cooked it up in the crockpot, like a pot roast. I used part of it to make french dip sandwiches we had for dinner. Made lots of roast beef & pepper sandwiches for lunches, and with the rest I made enchiladas.

2-3 cups of shredded beef or cooked stew meat for tacos
Enchilada Sauce
dozen corn tortillas
3 cups shredded cheese
1/2 cup chopped onion
black olives (optional)
1 TBS fresh chopped chives or cilantro (or both)

For filling, mix together meat, 1 1/2 cups of cheese, onion, and about 1/2 cup of enchilada sauce. If you like black olives, you can add 1/4 cup of chopped or sliced olives to the filling also. Since I have family members who despise them, I just put them on the top. Easy to pick off that way.

Spray or grease a 9x13 inch pan. Ladle a think layer of sauce in pan. Place tortillas in paper towels and heat in microwave for about a minute. Dip each tortilla in sauce, place a couple of tablespoons of filling and roll up. Place in pan, seam down or against the side. When finished, pour remaining enchilada sauce over all. Top with cheese, olives, and chives/cilantro. Bake 25-30 minutes at 350 degrees. Serve with shredded lettuce, tomatoes, & sour cream.

Leftover Turkey Casserole

Leftover turkey, woohoo! We eat a ton of turkey sandwiches. Sometimes we are lucky enough to have more than what we could possibly eat in sandwiches. This time, since it wasn't even Thanksgiving, I not only froze one whole breast for sandwiches later, but I had plenty to giveaway, have sandwiches, and prepare 2 meals. Yes, I did. Unfortunately, one of those days fell on a snow day. I wanted to make turkey enchiladas, but didn't have corn tortillas. So this is what I did instead. The next day, I mixed up turkey tacos to satisfy the Mexican food craving.

2 cups of leftover turkey, chopped

1 can cream soup

1/2 cup sour cream (or milk)

1 cup salsa or 1 can tomatoes w/green chilies

1/2 cup chopped onion

1-2 cups shredded cheese

1 12 oz. bag of pasta, kluski are my favorite

1 TBS fresh cilantro or parsley

Mix cream soup, sour cream, & salsa together. Add onion and turkey. Cook pasta. Spray a 9x13 inch pan with non-stick spray. Add pasta and sauce, mixing gently. Top with cheese and cilantro. Bake 20-30 minutes at 350 degrees.

Chili Rellenos Casserole

1 1/2 cups milk
6 eggs
12 oz can green chilies, sliced
1/4 cup chopped onion or 6 green onions
3 cups grated cheese
1 lb. ground beef (omit for meatless)
3/4 tsp. garlic salt
1/2 tsp. chili powder

Brown ground beef, add salt & onions. (Drain off any fat.) Mix eggs and milk together. In a greased casserole dish, layer meat, chilies and cheese. Pour egg mixture over all. Top with remaining cheese and a bit of green onion.

Bake at 350 degreees until knife inserted comes out clean (45 to 60 minutes.)
Serve with fresh salsa.

Can also be mixed altogether in a ziploc bag and frozen. To cook, thaw overnight. Pour into casserole dish and bake.

(The basics for this recipe came from my friend, Prairie Lady.)

Quicker Shredded Beef Tacos

3-4 lbs. beef stew meat

1 tsp. onion powder*

1 tsp. garlic salt*

1 tsp. instant beef bouillon*

1/4 tsp. fresh ground pepper

2-3 cups of water

2-3 cups shredded lettuce

1 chopped tomato

chopped onion

chopped avocado

salsa*

sour cream

shredded cheese*

1 pkg. taco shells*

Toss stew meat in pressure cooker. Mine is usually frozen. Add 2-3 cups of water. (Because my pressure cooker is nearly 30 years old, I think it leaks a lot. So I need 3 full cups of water to keep from running out. Add onion powder, garlic salt, pepper, boullion & water. When rocker begins rocking, cook 20-30 minutes. (Longer if your meat is frozen.)

While meat is cooking, chop, shred, and slice your other ingredients. Heat taco shells and serve with toppings. Of course you can always make ground beef tacos, but my family would be very unhappy. If you buy the stew meat in 3-4 lb. packages, it is every bit as inexpensive as ground beef, but so much better. And sometimes cheaper too.

*For Gluten Free, check labels on these products to ensure they are truly gluten free.

Fry Bread Tacos

I set out to make gyros this week, but when I realized I didn't have all of the ingredients, I rethought this. I had a craving for pita bread, so went ahead and made it. Chicken, slices of fresh avocado and tomato with a dollop of sour cream sounded almost as delightful as gyros.

Fry Bread
Chicken Taco Filling
Tomatoes
Avocado or guacamole
chopped onion
salsa
cheese
anything you'd put on a taco, of course you can use beef, but chicken was delicious.

Cook chicken filling. Make pita bread. Fill with desired taco ingredients and enjoy!