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.

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)

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.

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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.

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• barbacoa rezept (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.

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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.

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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.

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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.

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Ingredients:

1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn , drained
1 (15 ounce) can tomato sauce
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts , cut into 1/2 inch pieces
2 cups shredded monterey jack and cheddar cheese blend , divided
1 (8 ounce) package corn muffin mix (I made my own)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick’s Gourmet Collections seasoning)

Preparation:

Preheat oven to 375 degrees. Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done. Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over med heat. Remove from heat and stir in 1 cup shredded cheese. Pour into a 2 1/2qt casserole. Top with remaining cheese. Prepare corn muffin mix batter as directed on package. Spoon dollops of the batter over chicken mixture. Bake 25-30minutes or until corn bread is golden brown. You may serve with warm flour tortillas w/butter and a salad if desired

Ingredients:

cooking spray
5 large flour tortillas (10-inch)
1 (15 ounce) can black beans
1 1/2 cups frozen corn kernels
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can tomato sauce
2 cups shredded Mexican blend cheese , divided use
1 bunch green onion (for 1/2 cup chopped)
1 (2 1/4 ounce) can sliced black olives (optional)
1 teaspoon sugar
1 large egg
16 ounces regular sour cream

Preparation:

Preheat the oven to 400 F; Spray a 13-by-9-inch baking pan with cooking oil spray; Set aside. Stack the tortillas on a cutting board, and slice through them lengthwise into 3 strips each (The strips will not be uniform because of their circular shape; This is OK) Set aside. Pour the corn and black beans into a colander, and rinse with warm tap water to begin defrosting the corn and rinse the beans; Set aside to drain. In a small bowl, stir together the tomatoes with their juice, the tomato sauce, chili powder, cumin, garlic powder and sugar; Spoon about half of the sauce into the bottom of the dish; Cover the sauce with 5 of the tortilla strips (it’s fine if they overlap somewhat).Break the egg into a medium-size mixing bowl, and beat with a whisk or fork until foamy; Add the sour cream and 1 cup of the cheese; Stir to mix well; Spoon half of the sour cream mixture evenly over the tortilla layer and spread it out with the back of a spoon; Scatter half of the corn and black beans over the sour cream mixture. Place 5 more tortilla strips evenly over the corn and black bean layer; Top with the remaining sour cream mixture, and the remaining black beans and corn; Place the remaining tortilla strips over the dish; Pour the remaining tomato sauce mixture over the tortillas, and spread it evenly with the back of a spoon to moisten all of the tortilla strips. Cover the dish with foil, and bake for 30 minutes, or until hot and bubbly. While the dish bakes, rinse and trim the green onions; Slice the green onions thinly, using all of the whites and enough of the tender green tops to make 1/2 cup; Set aside. If using the black olives, drain them well, and set aside. After baking lasagna, scatter the green onions and olives, if using, evenly over the dish; Return the dish to the oven, uncovered, for 5 more minutes. Remove the dish from the oven, and scatter the remaining cup of Mexican cheese evenly over the dish. Return the dish, uncovered, to the oven, and bake until the cheese melts, about 3 minutes. Remove the lasagna from the oven, and let it stand 10 minutes; Slice into squares and serve.

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