Chimichanga’s

Apr 20, 2013 by

 

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.

Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”

The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

Ingredients

1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp garlic
1 tbsp sugar
1 tbsp cummin
1 tbsp flour
2 tbsp olive oil
3 lbs beef
1 large onion chopped
2 jalapenos minced and seeds taken out
2 tbsp chopped garlic
chicken stock (enough to cover the meat)
2 tbsp beef base
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1/4 cup lime juice
canola oil or peanut oil for the deep fryer
10 (11-inch) flour tortillas steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream

Instructions

1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.

2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.

3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

 

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Recipe Card Chimichanga

 

Yields 6

Chimichanga

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It's actually better then I thought. Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say "Chimichanga" the Spanish equivalent of "thingamajig." The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

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Ingredients

  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tbsp garlic
  • 1 tbsp sugar
  • 1 tbsp cummin
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 3 lbs beef
  • 1 large onion chopped
  • 2 jalapenos minced and seeds taken out
  • 2 tbsp chopped garlic
  • chicken stock (enough to cover the meat)
  • 2 tbsp beef base
  • 1/4 cup red wine vinegar
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/4 cup lime juice
  • canola oil or peanut oil for the deep fryer
  • 10 (11-inch) flour tortillas steamed
  • 2 1/2 cups shredded pepper jack cheese
  • 2 cups shredded iceberg lettuce
  • 3/4 cup salsa
  • 1 cup sour cream

Instructions

  1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
  2. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
  3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
  4. Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.
Cuisine: Mexican | Recipe Type: Dinner, Appetizer
7.5
191
http://arrisje.com/chimichangas/

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Fajitas

Apr 13, 2013 by

Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn’t take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.

 

Yields 4

Fajitas

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
  • For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn't take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.
7.5
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Quesadilla Casserole

Nov 19, 2012 by

This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it.

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

Yields 8

Quesadilla Casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.
7.5
111
http://arrisje.com/quesadilla-casserole/

 

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Quesadilla Casserole
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Fajita Seasoning

Aug 22, 2012 by

Nothing better then homemade seasoning blends. At least you know what is in it 🙂 Here is the one I always use for the fajitas

Ingredients

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Measure all ingredients and store in a jar

 

Fajita Seasoning

5 minPrep Time

5 minTotal Time

Save Recipe

Ingredients

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Measure all ingredients and store in a jar
7.5
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Enchilada Sauce

Jul 15, 2012 by

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2-9×13 pans. And of course here is the recipe for enchiladas You don’t have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

Ingredients

  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar

Instructions

  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9×13 enchilada casserole dishes.

Enchilada Sauce

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won't buy the store-bought no more. This recipe is enough for 2-9x13 pans. And of course here is the recipe for enchiladas You don't have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar

Instructions

  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9x13 enchilada casserole dishes.
Cuisine: Mexican | Recipe Type: Sauce
7.5
46
http://arrisje.com/enchilada-sauce/

 

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Enchilada Sauce

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Father Leo’s Fusion Fajita’s

Apr 9, 2012 by

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Ingredient
1 1/4 pounds flank steak
Tortilla’s

For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder

    For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.

For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste

   For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder

Instructions

In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.

prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!

*My Recipe Card. Click on pic, save to your hard drive, print as a 4×6 pic*

 

 

Father Leoâ??s Fusion Fajitaâ??s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flayâ??s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found it. There is only one thing I cheated on with this recipe, I didnâ??t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Save Recipe

Ingredients

  • Ingredient:
  • 1 1/4 pounds flank steak
  • Tortillaâ??s
  • For the Marinade:
  • 1/4 cup white wine
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup dark brown sugar
  • 2 garlic cloves, finely minced
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • For the Holy Guacamole:
  • 2 avocados, halved and pits removed
  • Juice from 1 lime
  • 1 garlic clove chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp minced parsley
  • 2 tsp minced cilantro
  • 2 tsp finely minced red onion
  • 4 tsp olive oil.
  • For the Vegetables:
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 red onion, sliced thinly
  • 2 colored peppers, sliced into 1/4-inch-thick pieces
  • 2 to 4 tablespoons of the reserved marinade
  • Salt and pepper to taste
  • For the Screaming Sour Cream:
  • 1/2 cup sour cream
  • 2 tsp hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp garlic powder

Instructions

  1. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve 1/4 cup of marinade.
  2. prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved 1/4 cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
  3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!
7.5
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Pico de Gallo

Jan 21, 2012 by

Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.

The source of this article is wikipedia, the free encyclopedia.

Ingredients

1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

1.   Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco’s fajita’s or eat it like a dip.

 

*My Recipe Card. Click on the pic below, save to your hard drive,print as a 4×6 pic*

Recipe Card Pico de Gallo


Pico de Gallo

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 mango
  • 1/3 cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco's fajita's or eat it like a dip.
Cuisine: TexMex | Recipe Type: Snack/Appetizer
7.5
7
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Chicken Enchilada

Dec 28, 2011 by

 

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption

Ingredients

1 large Chicken breast
1 bouillon cube
1 cup of Greek yoghurt in stead of sour cream.
1 can of chiles
1 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
2 cups of enchilada sauce
1/2 can of re-fried beans (14.5 oz)
2 cups Mexican Cheese
8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

1.  Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce. Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.

2.Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.

Yields 4

Chicken Enchilada

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word "enchilada" just means "in chile". In Mexico the dish is simple "street vendor" fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in "raw" sauce then lightly fried, filled and rolled. According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

Save Recipe

Ingredients

  • 1 large Chicken breast
  • 1 bouillon cube
  • 1 cup of Greek yoghurt in stead of sour cream.
  • 1 can of chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/8 tsp red pepper
  • 2 cups of enchilada sauce
  • 1/2 can of re-fried beans (14.5 oz)
  • 2 cups Mexican Cheese
  • 8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

  1. Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce . Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.
  2. Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.
Cuisine: Tex Mex | Recipe Type: Dinner
7.5
21
http://arrisje.com/enchilada/

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Enchilada Sauce   Chicken Enchiladas
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