Left Over Rotisserie Chicken Enchiladas

Recipe and picture courtesy of Amber Hopkins

Take left over rotisserie chicken and shred it up.
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling. 
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and  melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example 

Malisa's Baked Chicken Chimichangas

 

 

Recipe and photo courtesy of Malisa Thompson

Ingredients:

 

8 oz. of cream cheese

8 oz. Of pepper jack shredded cheese

1 1/2 tbsp Taco seasonings

1 lb. Cooked chicken, shredded

flour tortillas

cooking spray

 shredded cheddar cheese

greens onions

guacamole

sour cream and salsa

(I didn't use any seasoning I used red chilies instead)

 

Directions:

 

Dice up raw chicken and boil till cooked. Mix together cream cheese, pepper jack cheese, cheddar cheese (I used sharp white cheddar cheese or just sharp cheddar) green onions (optional chillies) and seasonings (I just use my hands).

Fold in your chicken after its cooked and shredded. Divide among your tortillas. Tuck in sides and roll up each tortilla.

Spray cookie sheet or casserole dish with cooking spray.  Put chimichangas with seam down spray the tops of chimichangas with cooking spray and bake at 350 degrees for 15 minutes, flip and bake for another 15 minutes.

Serve with your choices salsa, sour cream, guacamole and enjoy.

Pollo saltado... Peruvian-style stir fried chicken

 

 

 

 

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins

Serves: 2

 

Ingredients

• 1 lb. chicken breast, skinned, bonned, and cut in thin slices
• 2 garlic cloves finely diced
• 3 tablespoons vegetable oil
• 1 red onion cut in thick slices
• 2 tomatoes cut in thick slices
• 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• Salt and pepper
• ½ cup fresh cilantro, chopped
• 2 cups French fries
• White rice as a side dish

Instructions

1. Season the chicken stripes with salt and pepper.
2. Put a wok or a pan over very high heat. When it is smoking, add the oil, let smoke again, add and saute the chicken, a few slices at a time so they don't steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
3. In a home stove it´s almost impossible to get that kind of heat, besides, the fire alarm will alert the Firefighters and all the experience will be a mess.
4. Add garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar on the sides of the pan and mix everything. Season with more salt and pepper.
5. Take off the heat, add chopped cilantro and serve at once with French fries and white rice.

Mojito Lime Chicken wraps

Marinade: Extra virgin olive oil, chilli pepper, chipotle pepper, garlic, salt, pepper, orange zest, lime zest some lime juice, some vinegar and a dash of sugar. Marinate boneless chicken cutlets in a zip lock with the marinade for a few hours, cooked them up and sliced them into grilled tortillas with some crunchy lettuce. The flavors were unbelievable!

Beef or Chicken Enchiladas

Ingredients:

1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly

Directions:
Preheat oven to 375 degrees.

In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.

In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.

On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)

Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.

Bake for 25-30 or until edges are browned and crispy.

Chicken and Black Bean Nachos

Recipe courtesy of: Paula Berglund Blum

chips of choice - mine were white corn
cheese of choice - mine was Sharp Cheddar
Garnishes were chopped vidalia, pickled jalapenoes, and sour cream

Chicken and Black Bean Mixture:

1 chcken breast, baked and pulled off the bone
1 c black beans cooked in chicken stock
1/4 cup chopped red bell pepper
1 chopped pasapilla pepper, seeded and deveined
3 T picante
1 t cumin
1 t garlic powder
salt and pepper to taste
Stir to combine and left cold to warm when I served it

Avacado Salsa:

1 large tomato, diced
1 large avacado, diced
1/2 vidalia, diced
1 large clove garlic, chopped
Juice of one lime
1 T tasting olive oil
Salt and Pepper to taste
Green onion for garnish

Assemble and enjoy!

Jalapeno and Cheddar Cheese Cornbread

Recipe courtesy of Nancy Josland Dalsin

Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter
Preparation:

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, and cheese.

Heat the skillet or pan in the oven or on the stovetop

Chicken Fajita Lasagna

Ingredients:

5 boneless Chicken breasts (or a pre-cooked Rottiserie chicken)
2 (Old El Paso) Fajita Dinner Kits
(with 1 spice, 1 sauce pack and 10 tortillas included in each)
1 large Red Pepper (chopped)
1 can of Corn niblets, drained (reserve the liquid)
1 bunch of green onions (chopped)
Extra Virgin Olive Oil
1 large bag of shredded Cheddar Cheese
Salt, Pepper, Chili powder, and Cayenne Pepper


Directions:

Place the chicken breasts on a sheet pan, rub with extra virgin olive oil and sprinkle with salt and pepper., bake at 425 degrees to cooked through. Set aside to cool.

Rub down all sides and bottom of a lasagna pan with butter or spray with non-stick spray.

Shred up all the chicken using 2 forks and put in a medium sized mixing bowl. Add the reserved corn liquid, 2 sauce packets and 2 spice packets from the fajita kit and stir to blend. Add chili powder and cayenne to taste.

Line up 6 tortillas to fit the bottom and up sides of bake dish. Sprinkle a little cheddar cheese, then spread a thin layer of the shredded chicken mixture on top. Sprinkle some of the onions, corn and peppers on top, drizzle a little EVOO and top with more cheese. Repeat the above steps to make 3 layers. Top with Cheddar and sprinkle the rest of the onions, corn and peppers on top.

Bake at 400 degrees for 30 minutes or until cheese is browned and slightly crispy around the edges.

Cuban Mojo Chicken

Recipe from "What's Cooking in the Kitchen?" by Nancy Josland Dalsin

A chef's variation of the popular Cuban mojo marinade is used for beef, pork, chicken, and fish. Plan ahead 2 to 8 hours for marination time.

4 cloves garlic, halved
1 jalapeno chile, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
Juice of 2 limes
Juice of 1 orange
2 Tablespoons white vinegar
1 Tablespoon cumin
Salt and pepper to taste

Preparation:

Place garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, cumin, salt, and pepper in a heavy-duty blender or food processor. Pulse until well-combined.

Use as a marinade for beef, chicken, or fish. Beef or chicken may be marinated from 2 to 8 hours. Do not marinate fish any more than 1 hour or it will become mushy

Authentic Mexican Tomato Salsa

Recipe courtesy of Nancy Josland Dalsin

2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.


In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.

Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole

Enchiladas Verdes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Enchiladas-Verdes/Detail.aspx?ms=1&prop25=36439319&prop26=DailyDish&prop27=2010-05-01&prop28=DailyRecipe&prop29=FullRecipe&me=1


Ingredients

2 cloves garlic
3 serrano peppers
1 pound small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
1/2 store-bought rotisserie chicken, meat removed and shredded
1/4 head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese

Directions

Cover a large griddle with aluminum foil and preheat to medium-high.

Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.

Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.

Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.

Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately

Angela's Awesome Chicken Enchiladas

all recipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=83549&origin=detail&servings=5

Ingredients:

2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions:

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Mexican Pasta Skillet

Ingredients:

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)


Directions:

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.


Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat

Slow Cooker Beef Fajitas

Ingredients:

1 1/2 pounds beef flank steak
1 large onion, quartered and sliced
1 sweet bell pepper, cut into thin slices
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 cup chopped tomatoes
12 flour tortillas
Optional Toppings:
sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, etc.

Directions:

Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.
Remove beef from slow cooker and shred. Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.
Serves 10 to 12.

Chicken Fajitas

Ingredients

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Chicken Flautas

Ingredients:

4 skinless, boneless chicken breast halves -
cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin 8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil



Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin.
Mix together.

3. In a small skillet heat vegetable oil over medium high heat. Place a corn
tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all
of the tortillas (if possible, have someone help you do this). Place tortillas on
paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle
some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet,
seam side down. Repeat with all of the tortillas until chicken mixture is gone.
If there is any cheese left over, sprinkle it over the rolled tortillas.

5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are
a little crispy and golden brown

Tex Mex Spanish Rice

Ingredients:


1 TBS Olive Oil
2 cups of chicken broth
1 cup of white long grain rice
1 can HUNTS petite diced tomatoes with green chiles (or w/out)
1/2 onion diced
1/2 tsp (depending on your taste) of cumin
1/2 tsp chili powder
salt and pepper.

Directions:

Heat oil in saucepan and brown the rice in it. Move aside when browned and cook onion until transparent. Quickly add your chicken broth, one can of Hunts petite diced tomatoes, mix well, add your spices, mix again. Add salt and pepper. Bring to boil, simmer covered for about 15 minutes.

Daisy's Guacamole

Recipe from Daisy Martinez

Makes about 2 cups, enough for 8 or so as a dip.
(You can omit the garlic if you like)

4 to 5 small Haas avocados
Juice of half a lime
1 cup chopped fresh cilantro
1 plum tomato, cored, seeded, and chopped
1 small Spanish onion, chopped fine
1 jalapeno, cored, seeded and chopped fine
2 cloves garlic, chopped fine
Freshly ground black pepper
Fine sea or kosher salt



Pit and peel the avocados. Cut the avocado in to rough chunks and toss it in a bowl with the lime juice. Add the cilantro, tomato, onion, jalapeno, and garlic and mash-mix with a fork until everything is evenly distributed and the guac has a nice, chunky texture. Season to taste with salt and pepper. Serve right away, preferably, but if you are making it ahead of time, refrigerate, with a piece of plastic pressed directly to the surface to prevent discoloration, up to 4 hours.

Carne Asada Marinade

Ingredients

3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Coquito (Puerto Rican Coconut Milk-Rum Christmas Drink)

Recipe by Daisy Martinez

Ingredients

1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
1 cup Puerto Rican white rum
Ground cinnamon

Directions

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.