These green chicken enchiladas are sure to be a hit at you next dinner party. You can cook and shred the chicken the night before or buy a rotisserie chicken a your local market. If you have trouble rolling the tortillas, don’t bother! Sometimes I stack one tortilla after another and layer the chicken and cheese in between like a cake! They taste just as good and it saves time.
Makes 10 enchiladas
10 corn tortillas
4 small chicken breasts
2 cups shredded white cheese like Oaxaca or Muenster
8 large tomatillos
3 poblano peppers roasted and peeled
4-6 jalapeños (according to taste)
1 white onion sliced in half
5 garlic cloves
2 cubes or 2 tbsp. chicken bouillon
1 tsp. each of onion and garlic powder
1 tsp. ground cumin
3/4 cup cooking oil
salt, pepper to taste
Optional: After you make the sauce and cook it, taste it. Sometimes the tomatillos are too bitter. If your sauce comes out too bitter or too sour, you can add 3-4 tbsp. of cream of mushroom. I find this helps reduce that flavor. It also works when your sauce is spicier than expected and you want to turn it down a bit.
– In a medium pot, add chicken, 1/2 onion, 3 garlic cloves, and a pinch of salt. Cover with water and cook the chicken breasts. Once chicken is cooked, remove from water and shred. Set aside.
– In a medium pot, add tomatillos and jalapeños. Cover with water and cook until the tomatillos and jalapeños are soft.
– Place tomatillos, jalapeños, 1/2 onion, poblano peppers, and three garlic cloves in a blender. Add 1/2 cup water. Blend until smooth.
– Heat 3 tablespoons of cooking oil in a large pan. Once oil is hot. Add sauce and cook for 15-20 minutes. Add chicken bouillon, onion and garlic powder, and ground cumin. Taste and adjust seasoning according to taste.
– In a large pan, add 3 tbsp. cooking oil. Heat.
– With the help of kitchen tongs, take each tortilla and dip it in the enchilada sauce. Cover both sides
– Transfer that tortilla to the pan with the hot oil and fry on both sides.
– Transfer the tortilla to a plate. Add chicken and roll.
– Repeat this process until all the enchiladas are made. To finish off, top with more sauce and shredded cheese. Serve immediately with a side of beans and Spanish rice.
Arroz con leche, or rice pudding, is a traditional Mexican dessert made with white rice, evaporated milk, and spices. It tastes great warm especially in the winter months or chill in the refrigerator for a few hours for a delicious summer treat. You can substitute raisins for cranberries or add chopped pecans. Provecho!
* If you are having problems viewing this post you can find this recipe through the following link. Click here: Arroz con Leche.
1 cup white rice, uncooked
1 1/2 cups water
1 can evaporated milk
1 cinnamon stick
1 whole clove
1/4 cup sugar (adjust to taste)
1/2 cup raisins
1 tbsp. ground cinnamon
1 tbsp. vanilla extract, preferably Mexican vanilla or vanilla beans from 1 stem
1.) Pour water in a medium-sized saucepan. Add rice, clove, and cinnamon stick. Cook until rice is soft and tender.
2.) Once rice has cooked, remove clove and cinnamon stick. Add evaporated milk, raisins, and sugar. Stir and continue to cook, uncovered, under medium heat. Approx. 10 min.
3.) Remove from heat. Stir in vanilla extract or vanilla beans. Dust with cinnamon powder. Serve hot or place in refrigerator for 4-6 hours.
Growing up, potato and ground beef tacos were a favorite among my siblings. To mix things up, I make different salsas each time. Today I made a flavorful avocado and jalapeno salsa that tasted amazing with the homemade taco shells. The idea of mixing potato and beef is to keep the meat from escaping the taco but it also adds phenomenal flavor. So grab the Coronas, invite some friends, and make these today!
1 lb. ground beef
12 corn tortillas
1 large potato
1 tbsp. ground cumin
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
salt and pepper to taste
vegetable oil for frying
1 1/4 cup water
3 tbsp. fresh, chopped cilantro
1 tbsp. chopped chives
1 large garlic clove
salt to taste
1.) Rinse, peel and chop potato into small cubes. In a large frying pan, add about 3 tbsp.
of vegetable oil and cook potatoes, covered, until soft. (Use low to medium heat to
keep the potatoes from browning.
2.) Once potatoes are soft, add ground beef. Add seasonings and cook until beef browns.
mash the beef and potatoes until both are well incorporated.
3.) In a separate pan, add about one cup of vegetable oil and heat. Once the oil is hot, place
corn tortillas in oil and fry each side for 20 seconds. Then, with the help of tongs, fold
tortilla in half and fry each side for 1-2 minutes or until golden brown. (While frying each
side, use the tongs to hold open the tortilla, about 1 inch.)
4.) Place taco shells on paper towel to drain excess oil.
Mix all ingredients in blender of food processor and serve immediately.
Machaca is dried and pounded beef which can be used in a number of ways. A favorite in my home is machaca and eggs. If you don’t find machaca at your local grocery store, use shredded beef instead. It won’t give the dish the same flavor but it will taste just as great.
1 cup machaca
one small, white onion
1 garlic clove, (optional)
salt to taste
flour tortillas to serve
Huevos rancheros are over-easy eggs on top of lightly fried corn tortillas and topped with chunky salsa made with green chiles, tomato, and onion. It is a very popular Mexican dish and you will find it on just about any breakfast menu at Mexican food restaurants.
3 small tomatoes, finely chopped
1/2 onion, finely chopped
handful of fresh jalapeno, finely chopped (I used roasted green peppers)
1/2 cup water
corn tortillas ( 2 per serving)
eggs (2 per serving)
salt and pepper to taste
– In a medium pan, heat about 1 tsp. of cooking oil and sauté chiles, tomato, and onions. Cook until vegetables are soft. Add 1/2 cup water and season with salt and pepper. Bring to a simmer. Remove from heat and set aside.
– In the same pan, add 1/2 tsp of cooking oil and lightly fry corn tortillas on both sides. Place them on dry paper towels to remove excess oil before plating.
– Fry eggs according to your preference, either over-easy or over-medium.
– Top with salsa and serve.
– Adjust seasonings according to taste
* You can use a fork to eat it or roll each portion like a taco and take a big bite! 🙂 Enjoy.
There’s nothing more I crave in this cold weather than a beast-size bowl of hot stew. Try this caldo de res anytime and enjoy the holidays!
12 cups water (3 liters)
1 1/2 lb. beef shank bones and/or beef spare ribs
1 quarter piece of cabbage, roughly chopped
2 large carrots, chopped
2 corn on the cob, cut into fourths
3 small red potatoes quartered
3-4 green squash, sliced
hand full fresh cilantro, roughly chopped
4 garlic cloves
1 beef bouillon cube
2 tbsp ground cumin
2 tsp. ground black pepper
salt according to taste
Remove some of the fat from the beef.
In large pot, add water, beef, whole onion, garlic cloves, cumin, bouillon, and 1 tsp. salt. Cook for 90 minutes or until meat is tender.
Chop all of your vegetables (except cilantro) and add them to the pot. Cook until tender.
Once vegetables have softened, chop cilantro and add to stew. Season with pepper and salt according to taste.