Ingredients:

1/4 cup white wine
12 ounces fresh spinach , washed, drained and coarsely chopped
12 corn tortillas or 12 flour tortillas
1 tablespoon butter
1 small onion , minced
1 1/2 cups monterey jack cheese , shredded
2 garlic cloves , minced
1 lb mushroom , chopped

Sauce
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro , chopped, use the amount that suits your taste
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt , to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 cup sour cream

Preparation:

Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add wine and cook for 2 minutes more. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9×13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through

Ingredients:

2 1/2 lbs boneless skinless chicken breasts , about 6
1/2 teaspoon adobo sauce , from the canned peppers
1/4 cup lime juice
1 garlic clove , minced
1 chipotle chile in adobo , minced
1/4 cup olive oil
2 tablespoons honey

Preparation:

Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning. Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting. Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist. Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time. Remove chicken from marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes. Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining RESERVED sauce on top. Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill. OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

Incoming search terms for this recipe:

• chicken grill recettes (1)

Ingredients:

1 (16 ounce) package egg noodles
1 (16 ounce) container sour cream
2 cups monterey jack cheese
1 (15 ounce) can green enchilada sauce
3 cups cooked chicken
1 (4 ounce) can chopped green chilies

Preparation:

Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through.

Incoming search terms for this recipe:

• meksikolainen chili nuudeli ohje (1)

Ingredients:

Enchilada Sauce (makes 3 cups)
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons corn oil or 2 tablespoons canola oil
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth

Filling
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup cheddar cheese
2 cups shredded cooked chicken
1 (4 ounce) can dice green chilies
corn oil or canola oil , as needed
1/4 cup chopped cilantro
1/4 cup sour cream
salt
pepper
72 inches corn tortillas
nonstick cooking spray

Preparation:

Enchilada sauce directions:. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes. Filling. Heat oven to 350°F. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels, spray 9″x 13″ baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chipped cilantro.

Incoming search terms for this recipe:

• chicken and corn an enchiladas recipe (1)
• enchiladas recipe mexican (1)
• mehhiko kana (1)

Ingredients:

2 tablespoons flour
3/4 teaspoon salt
1/2 lb ground beef
1/4 teaspoon paprika
1 1/2 teaspoons chili powder
1 dash garlic powder
1/4 teaspoon dried onion flakes
1/4 cup water
5 small tortillas
1 dash onion powder
lettuce
shredded cheese
sour cream
tomato , diced

Preparation:

In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly. Heat skillet to med/low heat. Add beef mixture and water to the pan. Brown the beef, breaking it up as it cooks. Heat the tortillas in the microwave, wrapped in damp paper towels. Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

Incoming search terms for this recipe:

• mexican stew taco recipe (1)
• mexican tacos tarif (1)
• בקר מקסיקני (1)
• מתכון טאקו (1)
• タコス レシピ 牛肉 (1)

Ingredients:

8 garlic cloves , unpeeled
1 teaspoon ground black pepper
3 tablespoons vinegar (cider vinegar is common in Mexico)
1/4-1/3 cup ground dried ancho chile powder
1/2 teaspoon ground cumin
salt
1/2 cup chopped cilantro , for garnish
1 lime , cut into 6 wedges for serving
3 lbs bone-in chuck roast
1/2 cup finely chopped white onion , for garnish

Preparation:

Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks. One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, 1 teaspoons salt and 1/2 cup water and pulse to blend. Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones. Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

Incoming search terms for this recipe:

• authentic mexican barbacoa recipe (1)
• barbacoa rezept (1)
• mexican barbacoa food plate (1)

Ingredients:

1 lb ground beef
3 (16 ounce) cans beans (kidney, navy and white beans are good together)
1 large onion , chopped
1 (16 ounce) can diced tomatoes
1 (4 1/2 ounce) can green chilies
1 (15 ounce) can tomato sauce
1 (16 ounce) can white corn (juice and all)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/2 cup water

Preparation:

Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.

Incoming search terms for this recipe:

• タコスソース　パン (2)
• ホット タコ シーズニング レシピ (1)

Ingredients:

1 (8 3/4 ounce) can whole kernel corn , drained
1 small zucchini , cut in half lengthwise, then sliced
8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts , diced (about 2 cups)
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce , chopped
1/4 cup chopped cilantro
1 -2 stalk celery , sliced thin
1 medium sweet red pepper , sliced
1 medium green pepper , sliced (optional)
4 green onions , sliced

Dressing
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
3/4 cup mayonnaise
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt

Preparation:

Cook pasta according to package directions, drain, rinse, and set aside. Combine all vegetables in a large bowl. Combine all dressing ingredients; stir thoroughly. Pour dressing over salad; toss to coat. Chill 1 hour, then serve. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

Incoming search terms for this recipe:

• mehhiko salatid (1)
• resep poultry based salad (1)
• メキシコ料理 レシピ パスタ (1)

Ingredients:

32 ounces chicken broth
4 -5 lbs boneless pork shoulder
1/2 cup chopped fresh cilantro
1 tablespoon cumin
2 bay leaves
1 onion , quartered
Serve With
corn tortillas or flour tortilla
pico de gallo
hot sauce
sour cream
avocado
cheese
lettuce

Preparation:

Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion. In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.

Incoming search terms for this recipe:

• carnitas recept (3)
• carnitas レシピ (1)
• mexikanska carnitas (1)
• recept carnitas (1)

Ingredients:

1 lb Italian sausage or 1 lb chorizo sausage
1 (4 ounce) can green chilies , chopped
1/2 cup chopped onion
4 large eggs
3/4 cup milk (I like cream, makes it richer) or 3/4 cup cream (I like cream, makes it richer)
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon cumin
1/2 cup shredded cheddar cheese
deep dish pie shell
sour cream
shredded lettuce
tomato , cut into wedges

Preparation:

Poke holes in the crust with a fork and pre-bake 10 minutes. Fry the sausage with the onion and spices until the onion is tender. Layer meat, green chilies and cheese into crust. Mix eggs and milk/cream together in a bowl with a bit of salt. Pour over meat mixture in the crust. Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark). Cut into wedges and top with lettuce, sour cream and a tomato wedge. Serve with salsa if desired.

Incoming search terms for this recipe:

• conquistador salsa recipe (1)
• mexický kolač recept (1)
• quiche recept hús (1)