Mexican Food Recipes

Salsa Verde Chicken Enchiladas

• 1 shredded rotisserie chicken 
• 1 package shredded mozzarella cheese 
• 1 jar of your favorite salsa verde
• 1 cup chicken broth 
• 1 teaspoon chopped garlic 
• 1 container sour cream 
• Yellow corn tortillas- about 15 or so depending on the size of your casserole dish 
• Olive oil 

1. In a saucepan, add salsa verde, garlic, and chicken broth and bring to a boil. 
2. Make sure your chicken is shredded into small pieces and cut up smaller if needed.  
3. Once the salsa verde enchilada sauce has cooked for about 5 min, add about 1/2 cup into your chicken and add a handful of shredded mozzarella cheese. 
4. In a larger pan, add teaspoon olive oil and warm up the tortillas.  Place into a warmer. 
5. On each tortilla spread sour cream
6. Add about 3 tablespoons worth of chicken mixture into each tortilla and wrap
7. Place each tortilla next to each other into your casserole dish until full 
8. If you have any chicken mixture left, you can add some on top of your rolled up tortillas in the casserole. 
9. Pour the rest of the enchilada sauce on top of the tortillas in the casserole dish
10. Add the rest of the shredded mozzarella cheese on top 
11. Bake into the oven at 350 degrees for 8 min and then turn oven on broil.  Wait next to the oven because it doesn't take long for it to brown.  You just want it a little bit brown and bubbly on top. 
12. ENJOY!  Serve with Spanish rice, refried beans, and roasted vegetables. 

**I honestly didn't have any green enchilada sauce, so I made my own.  You could definitely just get green enchilada sauce, but this turned out really good as well.  

Chicken Enchiladas with Avocado Cream Sauce

These are delicious!  We like to make these with the leftover Pheasant, but chicken works just as well.  You can even use leftover stew beef or pulled pork.

You will need: 
*1/2 Yellow onion Diced
* 1 Jalapeno pepper - Seeded & diced
*Shredded cooked chicken (Rotisserie works best)
* 8-12 oz Monterrey Jack Cheese
*About 12 corn tortillas (You will line the bottom of the dish and then layer on the top of enchiladas)

Avocado cream sauce
*2 Tbsp butter
*2 Tbsp flour
*3/4 cup sour cream
*2 cups chicken broth
*1/2 tsp Cumin
*1/2 tsp salt
*1/2 tsp garlic powder
*1/4 tsp pepper
*2 Avocados peeled and pitted
*1/2 cup fresh cilantro
*Juice of 1 lime
*Green Salsa (to taste)- I like Herdez salsa the best, but any green salsa will do. 

1. First you will want to make the cream sauce.  Melt butter into a pan, add the flour while whisking for a couple of minutes.  Add the chicken broth.  Bring to a boil and reduce heat to low and simmer.  stir in the sour cream, cumin, salt, garlic powder, and pepper.  Boil on Medium- Medium high until sauce becomes creamy- about 5-10 min.
2. Remove from heat and transfer to a blender.  Add the avocados, cilantro, green salsa, and lime juice.  Pulse until smooth.  Check to see how it tastes and add more salsa if needed.  ( I ended up using about 4 tablespoons)
3. In another pan add the onions and jalapeno's and cook with some olive oil until tender.
4. Now it's time to assemble your enchiladas.  I use corn tortillas and layer on the bottom of your enchilada dish (twice).  Spread a little bit of sauce on the tortillas until even.  Add the shredded chicken, onions, and Jalapenos.  Add a little bit more sauce until smooth all on top of the chicken.  Layer more tortillas on top of the chicken, add the avocado sauce and top with cheese. (You will have leftover avocado sauce...  We like to just put some on top after it's cooked or save it for later.)
5. Bake for 20 minutes on 350 or until cheese is melted and bubbly.
6. Cut into squares like lasagna and serve.  You can serve by itself or make rice, beans, etc.

* I tried to roll the corn tortillas like regular enchiladas, but they cracked... so I just layered them. 


Chicken Street Tacos 

These are easy if you are in the mood for tacos!  We added hot sauce, but you can leave this out if you want.  

*1 Package of STUBB'S Hatch Chile Cookin Sauce (Can be found at Wal Mart)
*1 1/2 pound chicken - Diced into small pieces.
*1/2 onion diced (Add some to each taco)
*Fresh Cilantro diced (as much as you like... I added a few leaves to each taco)
*Corn Tortillas (use two for each taco) or small flour tortillas.  We got Jalapeno from whole foods, but you can use whatever you want...
*Sriracha sauce- Can be found in the Asian section (to taste... I added enough to cover the chicken when I assembled, but pretty spicy, so to your taste.  The sour cream cools the heat.)
*Olive Oil
*Sour Cream (To taste... I just spread a little on the tortilla before assembling)
*Avocado (however much you want..I put about 4 small pieces into each taco)

1. Dice your chicken and add to slow cooker with STUBB'S Hatch Chili seasoning and sauce.  Cook for about 3-4 hours on high or until chicken is done.  Add remaining sauce and cook on low for another 30 min.  Take chicken out of slow cooker with a slotted spoon and add to a separate bowl and cut any larger chunks into small pieces.
2. Assemble your tacos as you like with onions, cilantro, Sriracha sauce, sour cream, etc and heat a pan to Medium / Medium high with a little bit of olive oil.  (About a teaspoon).  With a spatula put your taco in the pan and toast one side.  Then carefully turn the taco over to toast the other side.  Do this for each taco.
ENJOY!

*If you can't find the STUBB'S cooking sauce then just add chicken into slow cooker with onions, garlic, and some Sriracha sauce and cook for same amount of time.  Then add more Sriracha if needed or leave as is.

If you don't like spicy, leave the sriracha hot sauce out and add shredded cheese, lettuce, tomato, etc.

Kapowie Wowie Empanadas

We used leftover beef stroganoff, but you can use pork, or chicken too.  

• 1/2 - 1 cup of shredded meat (Beef, pork or chicken)
• 1/2 teaspoon of chili powder 
• 1/2 teaspoon cumin powder
• Splash of your favorite hot sauce or salsa or Sriracha sauce 
• 1 package of pie crust 
• 1 tablespoon butter 

1. Heat oven to 400 degrees

2. Shred the meat in a bowl and add seasonings - mix through 

3. Remove pie crust from package and roll out

4. Using a bowl, turn upside down on pie crust, and cut the circle out for the empanada.  Cut as many as you can out, then roll dough out again to cut more if needed. 

5. Add a small amount of the meat inside the circle and then carefully press each side of the circle together to cover the meat.  Press with a fork and sprinkle with butter. 

6. Place empanadas on cookie sheet and bake in oven until golden brown.  

7. Serve with sour cream or guacamole


Taco Salad

You will Need: 

• Avocado- Sliced or cut into small pieces 
• Tomato- Diced 
• Green Onions- Diced 
• Fresh Gourmet brand Crispy Jalapenos (Found at Kroger near the salad)
• Fresh Gourmet brand Tortilla Strips (Found at Kroger near the salad)
• 1 Package of taco seasoning
• 1 pound ground beef 
• Southwest salad mix (Found at Kroger) 
• Guacamole Ranch Dressing (or whatever Mexican style dressing you like.  Regular Ranch will also do.
• 1 can of sliced black olives.
• Sour Cream - 1 teaspoon (optional)
• Shredded Cheese

*You can also use your favorite salad mix and grilled chicken instead.  The southwest salad mix that I found at Kroger had tortilla strips and dressing inside the bag.

1. Cook the beef with the taco seasoning
2. Add salad mix to bowl with avocado, tomato, olives, and green onions
3. Put beef over salad and add the crispy jalapenos, tortilla strips, cheese, sour cream, and dressing to your liking.