Green Pork Enchiladas

I finally remembered my password to access the blog! Yea! Blond moments seem to come so much more frequently now than they did before children....

This is our favorite use of our new favorite (and cheap) pork cut. I usually make 3 large pans of enchiladas because we can eat them for several days before we're tired of them. You can cut the recipe in half and get a good 1/4 sheetcake pan of enchildas or a 9x13 pan plus a few extras.

3-4 pounds of extra lean country style pork ribs (not really ribs, actually a shoulder cut)
1 large sweet onion, chopped
1 can (4oz) chopped green chiles
2 large (28oz...I think) cans green enchilada sauce
1/2 - 1 lb sharp cheddar cheese (or monteray jack, or whatever you like)
corn tortillas (I buy the package of 3 doz, but there are some left over)

Place roast, onion, green chiles, and 1 can of enchilada sauce in crockpot. Cook 6-8 hours on low or until meat pulls apart when pulled with 2 forks. Brush a layer of enchilada sauce over the bottom of your cooking dish (whichever dish you choose). Warm remaining enchilada sauce in a small skillet on the stove. One at a time place tortillas in warm sauce and remove them when they are pliable (otherwise they will split when you begin working with them). As you remove the tortillas fill them with a spoonful of meat mixture and top with a scant handful of cheese, then roll the tortillas and place in the baking dish with the seam side down. You could also choose to layer your enchiladas and place the tortillas flat in the baking dish and then layer the remaining ingredients (tortilla, meat, cheese, tortilla, meat, cheese, tortilla) and then brush sauce over the top layer of tortillas and sprinkle with more cheese. Bake them in a moderate oven (350 - 375 degrees) until the cheese in bubbly.

This meat filling also makes great tamales. I just follow the recipe on the bag of masa for directions on making the masa shell of the tamales. You can use a jar of green salsa instead of enchilada sauce when cooking the meat mixture if you prefer that flavor (we switch back forth depending on my mood and pantry contents).

Chicken Enchiladas

Okay, I have this recipe and no measurements b/c I use to make it with my roommates all the time. So, I've gone online to fill them in....

Grilled Chicken (3-ish breasts, depending on the size--you want 2 C chopped)
1 C cheese (Mozzerella is yummy, cheddar totally works tho)
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 C Sour Cream
1 Can Green Chiles
8 8in. Flour Tortillas (or you can use corn tortillas, you just need more of them:)

Mix ingredients (like I said, you can totally guess at the measurements, add until it looks yummy:). Then fill tortillas with mixture, reserving a bit to pour over the top. Roll up the tortillas in a 13x9 in casserole pan like enchiladas. Pour remaining mixture on top. I also like to grate a little extra cheese on top of that. Bake at 350 for about 25 min or until bubbily.

Easiest Chicken Enchilads EVER!

I got this one from my cousin. I make it for new moms and get rave reviews.

2-4 large boneless skinless chicken breast
1 can of refried beans (regular size)
grated cheese
flour tortillas
1 large can of enchilada sauce (red or green)
hot sauce (if desired)
Optional toppings: tomatoes, olives, green onions, sour cream

Boil chicken until fully cooked. Let cool. Shred chicken in bowl and mix in refried beans and some cheese (however much you want of each), just make sure the chicken is coated with the beans. Add hot sauce if desired. Spoon into tortilla and wrap up like a burrito. Place in a 9x13 pan. Cover with enchilada sauce. (make sure all tortillas are covered or they come out crusty).
Bake at 350 degrees for 30-45 minutes. The last 15 minutes of cooking, add the toppings of your choice, except sour cream wait until the end for that. Enjoy!

Taco Chicken Soup (Crockpot style)

One can each of the following:
red kidney beans
garbanzo beans
black beans
pinto beans
(or mix and match your favs of course)

2 lg cans diced, stewed tomatoes
1 pkg taco seasoning (or if you're like me and you don't buy taco seasoning, see recipe below)
1 pkg dry ranch seasoning mix
Approx. 4 cut-up chicken breasts (either raw or cooked. I never do 4 I do 2 and I never pre-cook either).

Toss it all in the crockpot and cook all day till you're ready to eat!

Taco Seasoning
1 Tbsp Cornstarch
1 Tbsp minced onion
1 tsp paprika
1 tsp chili pdr
1/2 tsp onion salt
1/4 tsp cayenne (i never have this, it's fine without)
1 1/2 tsp oregano
1 Tbsp red pepper flakes
1 Tbsp minced garlic

More Casseroles

Here's two of my family's favorite casseroles

Chicken Enchilada Hotdish

3 cups chicken/turkey cooked and cut-up
1-2 T margarine
1 large onion, sliced
2 cans cream of chicken soup (or) homemade white sauce
1 cup sour cream
1 cup chedder cheese, grated
1 can green chiles
Seasonings to taste - chili powder, garlic, cayenne pepper
Tortilla chips

Saute meat and onions in margarine. Add remaining ingredients (except tortilla chips)

Place a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Pour warm meat mixture over chips.

Bake at 350 degrees for 30-40 minutes


Broccoli and Chicken Casserole

Cook and drain broccoli, arrange in a buttered 9x13 pan

Layer 3 cups cooked chicken/turkey (great after Thanksgiving) on top.

In a saucepan mix 2 can cream of mushroom soup, 1 1/2 cups grated cheese. Heat until the cheese is melted. Pour over broccoli and meat.

In a skillet melt 2 tablespoons butter. Stir in 1 1/4 cups bread cubes. Saute till browned. Pour on top of cheese mixture.

Bake uncovered 350 degrees for 35-40 minutes

I call it Taco Soup and I love it

Here's a super easy little thing to make when you want the flavor of Mexican food.

1 lb. ground beef
chopped onion, green pepper, garlic
1 can (14.5 oz) diced tomatoes (with green chilies is good) (juice and all)
1 can red kidney beans (rinsed)
1 can black or pinto beans, if you like
1 can sliced olives (drained)
1 can corn (with juice) (optional, I don't like corn so much ...)
1 can tomato sauce
1 pkg taco seasoning
1 cup water

Brown the meat with salt, pepper (drain fat). Cook up chopped onions, green pepper, and garlic. Break out your handy dandy can opener and start dumping. Pour in the taco sauce and water and heat it all up. You can eat this as soon as everything is warmed through or throw everything in the crockpot and let it simmer happily for hours on end. Serve with shredded cheese, sour cream, and taco chips. Lots of variation possibilities, someone I know throws in a package of dry ranch dressing mix. Just use what you like and have.

burritos

so the Tufts aren't exactly eating gourmet.....

flour tortillas
refried beans
cheese
sour cream
salsa

fill tortilla with beans, cheese and microwave for less than a minute while preheating the skillet. you want enough oil to coat the bottom of the pan for frying and i like to add a little butter to make it taste really good (hmm...such a healthy meal, no worse than betos though, i'm sure!). roll up your tortillas and fry them . add sour cream and salsa.

Really Yummy Enchiladas

We're having enchiladas for dinner tonight and it happens to be my favorite thing I can cook. So here's my recipe (technique would be more accurate).

Makes 8 servings (and leftovers are amazing)

You will need:

1 pkg McCormick's Enchilada Sauce mix (I've tried the cans of sauce, I like this powder better)
1 1/2 Cups water
1 can (8 oz.) tomato sauce
1 lb. ground beef (sometimes I use shredded chicken, ground turkey would work, and plain cheese ones are good too)
8 (or so) tortillas (I use flour, corn or wheat would work)
lots of shredded cheddar cheese
Directions:
1. Stir sauce mix water and tomato sauce in a medium size pot. Bring to a boil, reduce heat and simmer until a thickened (5 mins).

2. Brown the meat (I season it with salt, pepper, season-all), drain the fat. Stir in 1/2 cup of the sauce.

3. Grab a tortilla - spread a little sauce on in, put about 1/4 cup meat down the middle, add some cheese. Roll it up and place seam side down in a 9X13 dish (like a cake pan) Repeat for all tortillas. Pour remaining sauce (and any meat if you have it) over tortillas and top with more yummy cheese.

4. Bake in 350 degree oven for about 15 minutes until cheese is bubbly.

Other option: Sometimes I make a box of Rice a Roni Spanish rice and put rice in the tortillas, also, olives are great in and on these. Serve with a dollop of sour cream on top. You can double the batch and freeze a pan, 2 great dinners in one shot.