Tag Archives: corn tortillas

Chicken Enchiladas with Creamy Green Sauce

14 Oct

From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store.  They had them available through the Sunizona FarmBox program, so I got 1 pound of them.  I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking.  So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead.  It was perfect!  I really enjoyed it, and so did the rest of my family.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce 

What you need:

1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)

How to make it:

Preheat the oven to 350 F.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened.  Stir in chicken, cook for a few minutes more.  Remove from heat.

Meanwhile, in a medium sauce pan, melt the 1/4 cup butter.  Blend in flour and cook for 3-5 minutes.  Whisk in the Salsa Verde and chicken broth, making sure there are no lumps.  Cook, stirring, until sauce boils and thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Then, stir ½ cup of the sauce into the chicken and onion mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon the chicken mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

One of the Chicken Enchiladas with Creamy Green Sauce

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Chicken Enchiladas

16 Dec

This is my go-to enchilada recipe.  I love that the sauce is made from scratch, not from a jar or a can.  If you don’t want to make the sauce, you could use a jar or can of sauce, but I really like the way this is made.  It’s a creamy red sauce, and it’s delicious.  This was also a nice way to use up some of the Hatch green chiles I had in the freezer.

Chicken Enchiladas

What you need:

1 Tbsp butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded (I use a rotisserie chicken from the store)
4 oz can diced green chiles, or 1 cup diced fresh roasted, peeled green chiles
1/4 cup butter
1/4 cup flour
1 T chili powder
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 8oz can tomato sauce
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn tortillas

How to make it:

Preheat the oven to 350 F.  Grease a 9×13 pan.

In a medium skillet, melt the 1 Tbsp butter and cook onions until softened.  Remove to a bowl.  Stir in chicken and green chiles.

Meanwhile, melt the 1/4 cup butter.  Blend in flour and seasonings, and cook for 3-5 minutes.  Whisk in chicken broth and tomato sauce, making sure there are no lumps.  Cook, stirring until sauce boils thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Stir ½ cup of the sauce into the chicken mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon about 2 Tbsp of the chicken and sauce mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

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Chicken Taquitos

16 Dec

Oh, these are yummy!  They are pretty easy to put together, just takes some time to get them all fried.  I considered baking them this time instead of frying them, but my oven already had enchiladas cooking, so I decided to stick with frying them.   Maybe next time I will bake them.

Chicken Taquitos
Makes 18-24 taquitos 

What you need:

4 boneless, skinless chicken breasts
2 cups Salsa Verde
1 cup Mexican blend shredded cheese
2 dozen 6 inch corn tortillas
Oil for frying

How to make it:

Place chicken in slow cooker and pour salsa verde over chicken.  Cook on low for 6-8 hours or high for 3-4.  If you don’t have a slow cooker, cook chicken by your preferred method and mix with salsa verde.  You could even buy a rotisserie chicken at the store and shred it.  Next, mix cheese in with the chicken and salsa mixture.

Heat oil in deep fryer or a large, heavy pot.  Line a baking sheet with paper towels.

Heat a small skillet over medium low heat.  Place a tortilla in the skillet and heat for a few seconds on each side to make it easier to roll. Put about 2 Tbsp of filling at one end of the tortilla and roll tightly.  Use a toothpick in the center to keep them rolled.  Repeat for remaining tortillas.

Place 5-6 in oil at a time.  Cook for a few minutes, or until golden brown.  I don’t have a deep fryer, so I fry mine in a large pot.  And, of course, I didn’t have enough oil on hand to fully cover the taquitos, so I had to flip them halfway through cooking.

Once they have cooked, remove taquitos from oil and onto the paper towel lined baking sheet.  Allow to cool, then serve.

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Salsa Verde and Baked Tortilla Chips

25 Oct

After making Salsa Roja a couple nights ago, I had the ingredients to make Salsa Verde, but was out of tortilla chips.  I was going to head to the store because I needed a few things anyway, but decided since I had some corn tortillas still, I would bake tortilla chips with them.  Super easy, fairly fast to do.  Here is how to make both.

Salsa Verde

What you need:

1 lb tomatillos, husks removed (if you aren’t familiar with tomatillos, you can see them in this post, second picture, bottom left)
4 jalapenos, more or less depending on the level of hot you want
1 yellow onion, cut in half
2 cloves garlic
1/4 cup cilantro
juice of 1 lime

How you make it:

You can roast the ingredients 2 ways.  One way is to roast them in the oven, like I did the ingredients for Salsa Roja.  The other way is to roast them on the grill, like I did last night.  Place a piece of aluminum foil on your grill and heat up your grill. Place tomatillos, jalapenos, onion, and garlic on the foil.  Flip the veggies as they start to blacken.  Continue to cook until onions are translucent, and everything has started to blacken.  Remove from grill and allow to cool.  Then, add all of that plus the cilantro and lime juice to your food processor or blender and blend well.  Serve as desired.

Last night we had this with chips, but a lot of times I will put it over chicken in the slow cooker, then shred the cooked chicken for enchiladas, quesadillas, tacos, burritos, etc.

Baked Tortilla Chips

What you need:

Small corn tortillas
Vegetable or olive oil
Sea salt

How you make them:

Preheat oven to 350 F.  Line a baking sheet with foil.  Cut tortillas into 6 pieces using a pizza cutter.  Spray or brush the foil with the oil.  Lay chips out in a single layer on the pan.  Spray or brush the tops of the chips with oil.  Sprinkle with sea salt.  Bake in oven for 15-20 minutes.  If you bake 2 pans at a time, rotate the pans in the oven halfway through.  Allow to cool and serve.

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Fish Tacos with Avocado Cream Sauce

26 Sep

This is a great recipe I got from Lori over at My Kinda Rain.  Since I get tortillas and the Mexican themed veggie pack regularly from Bountiful Baskets, this has become a regular in our house when avocados are available and cheap.  I have played around with this recipe a bit, I don’t think I’ve made it the same way twice, but every time it has turned out great.  So, I will go through the recipe and talk about some of the alternatives I have done.

First, you make an avocado cream sauce.  For this you need:

1 avocado
1/2 cup sour cream
Lime juice
Onion (I’ve used yellow, red, or green, I think my favorite is red onion)

I now also on occasion add:

Garlic, minced or garlic salt, usually 1/4 to 1/2 tsp
Cilantro
Tomato, diced

This time, I used all of the above when making the sauce because I had cilantro and tomato on hand that needed to be used before it went bad.

Next, you cook the fish.  You need 1 lb of white fish, I use either cod or tilapia, depending on what I can get on sale.  You add 1-2 Tbsp of oil, I use olive oil, to a skillet.  Season the fish with lemon pepper seasoning and pan fry fish.

Cook until fish is no longer translucent and easily flakes with a fork.  Flake fish apart with a fork.

Next, you put together the tacos.  I usually use small flour tortillas, but have used small corn tortillas as well.  I add a tortilla to a small skillet, then put the fish, avocado cream sauce, and cabbage or lettuce.

I fold the tortilla over the topping, cook it for a few minutes, then flip and cook for a few minutes, until both sides are just starting to brown.

I usually serve this with Spanish rice and black beans.  I was worried that my girls wouldn’t eat these because it has fish, but they both eat these up!

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