Layered Mexican Rice Bake

This is one of those hurry up and be done with dinner already recipes. Love it.
Layered Mexican Rice Bake

From: Picky Palate

2 Tbs. extra virgin olive oil
1 med. white onion, finely chopped
1 Anaheim chili pepper, finely diced
1 1/2 cups sweet peppers, chopped
1 1/2 Tbs. garlic, minced
4 cups cooked rice
1 Tbs. cumin
2 cups chicken breast, cooked and shredded
1/4 tsp. garlic salt
1/2 tsp. ranch dressing mix
1/2 cup salsa
1 can corn, drained
1 can red kidney bean (or other bean of choice), drained (I used black beans)
1/2 cup cilantro, chopped
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, season with cumin and reduce heat to low.  Transfer mixed rice to a 9x13" baking dish

Place chicken breast into a medium skillet over medium heat.  Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce if desired.

Chicken Enchiladas with Roasted Tomatillo Salsa

So So So delish!
Chicken Enchiladas with Roasted Tomatillo Salsa

From: The Sisters Cafe

Roasted Tomatillo Chile Salsa:
1 lb. tomatillos, husked
1 white onion, peeled, quartered
4 cloves garlic
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro leaves, chopped
1/2 lime, juiced

Enchiladas:
olive oil
1/2 med. onion, diced
3 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/4 cup flour
2 cups chicken stock
cilantro leaves, chopped
3 lbs. chicken breasts, cooked and shredded
Salt and freshly ground black pepper
10 lg. flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream + extra for serving
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional
 
Preheat oven to 400 degrees.  On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Reduce oven temperature to 350 degrees.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt and cilantro and pulse the mixture until well combined but still chunky.
 
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute.  Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Microwave your tortillas for a few second to make them soft and pliable.  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas.

Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole.

Chicken Tostada Upside Down Bake

Chicken Tostada Upside Down Bake

From: Picky Palate

3 Tbs. olive oil, divided
1 med. onion, finely chopped
2 cloves garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, drained and chopped
1 packet ranch dressing mix
1 1/2 Tbs. ground cumin
Pinch of kosher salt and pepper
1/2 cup cilantro, chopped
1 can Pillsbury crescent rolls, the sheets are easiest
1/4 tsp. Lawry’s garlic salt with parsley
1 cup cheddar cheese, shredded


Preheat oven to 350 degrees .  Heat 2 Tbs. of the oil in adutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro. 

Pour into a greased 9x13 inch baking dish.  Place crescent roll sheet over top of chicken mixture, brush lightly with remaining olive oil and season with garlic salt.  If you are using the regular crescent rolls, unroll and press perforations together with fingers then place over chicken.  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.

Serve with shredded lettuce and sour cream if desired

Carnitas

Carnitas

From: The Noshery

3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)

In a crock pot combine all ingredients and stir.    Arrange the pork so it sits as a single layer on the bottom of the pot.  Turn crock pot on high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results. 
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

Taco Dip

This dip is so yummy and fresh. We love it.
Taco Dip

From: Unknown

2 pkg. cream cheese
3/4 cup mayo
2-3 tsp. taco seasoning
1 red pepper, chopped
2 green onion, chopped
1 can corn, drained or equal amount frozen corn, thawed
1 can black beans, drained and rinsed

Chorizo, Corn and Red pepper Quesadilla with Mexican Rice

Chorizo, Corn and Red Pepper Quesadilla

From: The Noshery

8 tortillas
1 Tbs. olive oil
1 cup corn
1 red bell pepper, diced
5 oz. ground chorizo
1/2 medium onion, diced
1 dash cumin
salt and pepper
2 Tbs. cilantro minced
2 cups monterey jack, shredded
4 Tbs. butter, melted

Prepare the chorizo in a skillet and set aside.

In a heavy skillet hat olive oil at a medium hight heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper. Saute until the onion begins to soften, and add cilantro, toss and set aside.

In a separate skillet, brush with butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, chorizo, corn mixture, and more cheese. Top with a second tortilla, brush with butter and flip when golden brown on bottom.

Remove from skillet when both sides are golden brown. Slice into wedges.

Mexican Rice

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 lg clove garlic, minced
2 tsp. canola oil
1 cup long grain rice
1/2 cup tomato sauce
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1 1/2 cups beef broth

In a heavy pot, saute onion, green pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.

Tortilla Pie

This picture doesn't do justice. It is also a picture of one that I made only two layers rather than the for layers for the kids.Tortilla Pie

From: My Recipes

4 flour tortillas (I used more)
2 tsp. vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
salt
1 lb. ground beef
1/2 tomato sauce
1 cup green salsa (I used more)
6 oz. pepper jack cheese, grated (I used more)
Toppings: shredded lettuce, chopped tomatoes, sour cream, guac, etc.

Preheat oven to 450 degrees. Place a skillet over high heat. Mist the tortillas with cooking spray and toast in the skillet, turning once, until golden, 1 minute. (I thought the ones that I tried on high heat burned rather than toasted. When I turned the temp. down a bit, I got a nice result).

Warm oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Stir in garlic, spices and salt; cook for 1 minute. Add beef and saute, breaking into small pieces, until cooked. Add tomato sauce, reduce heat and simmer until most of the liquid has evaporated, about 7 minutes. Drain on a paper towel lined plate.

Place a tortilla on a baking sheet misted with cooking spray. Spread with 1/3 each of the beef mixture, salsa and cheese. Repeat with 2 more layers of tortillas, beef, salsa and cheese. Top with remaining tortilla; press to adhere. Bake 10-12 minutes. Let stand 5 minutes before serving. (I toasted several more tortillas and spread a little less meat between each layer but used about the same amount of cheese and salsa and made a few of the tortilla pies, thus spreading the meal. It was a great result.)

Ground Beef Enchiladas

I usually prefer a Chicken Enchilada, but I was trying to find more uses for ground beef.

The only thing I did differently from her, was that I have a major fear of frying. I'm quite terrified of burning my house down in an oil fire, so I don't fry. I simply steamed my tortillas in the microwave for a couple of seconds and then dipped them in the sauce before filling them.



PW’s Favorite Enchiladas
from Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Sweet & Spicy Chicken for Tacos

These were so amazingly delicious. My children each had two. And begged for more. Next time I make them, I'm definitely doubling the recipe and freezing what is leftover, if any.

And in lieu of a picture of the food, you get a lovely picture of my stuffing my face with the food. Lucky you!



Sweet and Spicy Slow-Cooker Chicken
from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Personally, I like olives, green onions, lettuce, cheese, and lots of sour cream.

Cafe Rio Burritos

This recipe makes A LOT of chicken or pork and rice. I always end up freezing meat and rice for another two meals. It is fantastic! We usually make the pork because it is sweet and oh so amazing.

Cafe Rio Burritos

From: Hot Out of the Oven

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast
1 8 oz. jar of salsa(I like a mango peach salsa but regular is still divine)
1 Tbs. cumin
1 cup brown sugar
1 can coke (NOT diet)

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. Shred and keep with juices. Keep warm.

Lime Rice:

6 2/3 cups water
8 chicken bouillon cubes
1/2 bunch cilantro, chopped
2 tsp. cumin
2 cans (4.5 oz.) diced green chiles
1 Tbs. lime juice
1/2 tsp. pepper
3 cups rice

Bring above ingredients to a boil in a large pot. As soon as it boils, turn heat to med-low and cover. Cook 20 minutes or until water is all absorbed and rice is cooked.

2 Tbs. butter
1 yellow onion, chopped
4 cloves garlic, minced

Saute above ingredients in a saucepan. Add to cooked rice.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.

Tamale Pie

When I lived in Provo, ages and ages ago, there was an Hispanic Grandma lady that would go around selling her homemade tamales at all the apartment complexes. I was never adventurous enough to try them, but my good friend, Jen, was. And she shared with me. And my love of tamales was born. Give me a shout out if you lived in Provo, and know the Tamale lady!

This is actually one of Jenny's recipes that my mom made for me when she was visiting after I has Lucas. However, I couldn't remember if it was good. So, I threw caution to the wind and made it anyway. I have to admit that dishes like this, well... it's difficult to make them look incredibly appetizing. But this is! It's very filling, too!


Tamale Pie

Filling:
1 lb ground beef
1/2 medium onion, chopped
2 cloves garlic, chopped
1- 10oz can Red Enchilada Sauce
1/2 can corn
1/4 c sliced black olives
1 tsp salt


Crust:
1.5 c corn meal
1 c water
3/4 c evaporated milk (I used one 5oz can)
1 tsp salt
1- 4oz can diced green chilis
1/2 c colby jack cheese

Brown the ground beef with the onion and garlic. Drain off the fat. Add enchilada sauce, corn, olives and salt until heated through.

Preheat oven to 425 degrees. Grease 9" pie plate (could also use a 8x8 glass pan). In a saucepan, combine the corn meal, water, evaporated milk, and salt. Cook over medium heat until thickened (about 5-7 minutes). Add green chilis. Set aside 1 cup of the corn meal mixture. Spread the rest as a crust in the bottom & sides of your pan. Bake for 10 min. Cool slightly. Spoon beef mixture onto the crust. Top with the set aside corn meal mixture. Bake for 15 minutes. Add the colby jack cheese and cook an additional 5 minutes. Yum.