Archive for Mexican
Pollo Verde con Arroz
Posted by: | CommentsGreen Chili Chicken w/ Rice
Heather’s Favorite
1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch’s Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 – 4 oz can’s green chili’s
1/4 – 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili’s)
Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.
Microwave Spanish rice using packing directions & special directions above.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.
Place in oven for about 30 minutes or so.
The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occasions. Love you Heather!
GREEN CHILI DE PABLO
Posted by: | Comments*Cut up 1 lb. + – of pork (they have it pre-packaged for green chili) into bite sized pieces & brown in pan with salt & pepper.
* Add 4 15oz. cans (or 2 28oz. cans of stewed tomatoes.
* Add 1 7oz. can of green chilis (more is OK too)
* Add 1 4oz. can diced Jalapenos (more is OK for hotter)
* Add 3 14oz. cans of chicken broth
* Add 2 14 oz. cans of Mexican Stewed tomatoes
* Add 1 big gulp sized glass of water
* Heat to boil – simmer for 1 hr + -
* When boiling – add 1/2 – 1 cup of “stiffning” (lukewarm water & flour to a thick paste)
* Eat
* Go to the bathroom next day frequently 
HAPPY COOKING
Black Bean Turkey Empanada’s
Posted by: | CommentsTurkey and Black Bean Empanadas
Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.
*If you have one of those Cool Pampered Chef circle cutter and sealer things and you have never used it… It works PERFECT for these and no one will believe you made them.
Skinny Chicken Chimichanga’s
Posted by: | CommentsEnjoy these low fat, low calorie yummy Chicken Chimi’s with your family
½ pound chopped rotisserie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chilies
1/3 cup shredded reduced-fat Mexican cheese blend
4 (8-inch) fat-free multi-grain tortillas
1. Preheat the oven to 400º. Spread canola oil on a paper towels and grease cookie sheet lightly.
2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to caramelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the Chimichangas, seam-side down, on the baking sheet.
Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.
Smother with Green Chili or your favorite salsa, shredded lettuce, fresh tomatoes, & low fat Sour Cream.
