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:

3 tablespoons cocoa
1/2 teaspoon ground cinnamon
4 tablespoons sugar
2 1/3 cups milk
1/2 teaspoon vanilla extract

Preparation:

Combine sugar, cocoa and cinnamon in a small, heavy-duty saucepan; gradually stir in milk. Warm over medium heat, stirring constantly, until hot (do not boil). Remove from heat, stir in vanilla. Beat with wire whisk until frothy. Serve.

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.

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• meksikolainen chili nuudeli ohje (1)

Ingredients:

1 cup uncooked rice
1 (4 ounce) can chopped green chilies
1 small onion , diced
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions , sliced
1 teaspoon oregano
1/3 cup fresh cilantro leaves

Preparation:

Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan. Bring to boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in green onions and cilantro.

Ingredients:

1 tablespoon vegetable oil
3 -4 garlic cloves , minced
1 (4 ounce) can of chopped green chilies , drained
1 cup chopped fresh tomato
1 small onion , chopped
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
1 finely chopped jalapeno pepper (optional)
1 tablespoon Worcestershire sauce
2 chicken breasts , cooked and shredded
vegetable (such as zucchini,corn,kidney beans)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
fried tortilla , in strips, for garnish
avocado , for garnish
shredded cheese , for garnish
cilantro , for garnish

Preparation:

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve. In a large pot, saute first four ingredients until tender. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) . Cover and bring to a boil. Reduce heat to low and simmer for about an hour. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.). Simmer until the vegetalbes are tender, about 30 more minutes. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person). Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls. Sprinkle with chopped avocado if desired. Ladle soup into bowl. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

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• mexikói csirke tortilla recept (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.

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• 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)
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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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