Beef Enchiladas & Enchilada Sauce

I've been trying to find an enchilada recipe that the whole family will eat for a long time. Finally found one!

Enchilada sauce
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp oregano
1 15oz can tomato sauce
1 cup chicken stock

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
4. Keep refrigerated for up to one week. Makes approximately 2 cups.

For the enchiladas, just brown 1 lb ground beef. I added some taco seasoning to it while cooking. Once it was cooked I added in the leftover onion and garlic from the enchilada sauce......plus a little bit of the sauce! When forming the enchiladas I added a little bit of shredded cheese. Then once all of the enchiladas were in the pan I poured the sauce over them. Bake @ 350 for about 15 minutes or until cheese is melted.

Crispy Southwest Chicken Wraps

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Easy Beef Enchiladas

Ingredients

• 1 lb lean ground sirloin or lean ground beef
• 1 tsp extra virgin olive oil
• 1 onion, diced
• 4 oz can diced green chilies
• 2 — 14.5 oz cans red enchilada sauce
• ¾ cup reduced-fat, shredded Mexican cheese, divided into ½ cup and ¼ cup
• 8 — Large La Tortilla Factory® Smart & Delicious™ Low-Carb High Fiber Tortillas

Instructions

1. Preheat oven to 375 degrees. Coat a 9" x 13" baking dish (or similar size pan) with nonstick cooking spray.
2. Cook ground beef on medium heat until done. Drain meat and set aside.
3. Add onion to the pan and cook for 1-2 minutes until soft.
4. Next, add green chilies to onion and stir. Add cooked ground beef to onion and green chilies.
5. Mix meat mixture with one can of enchilada sauce and ½ cup of Mexican cheese, stir and cook for 1-2 minutes.
6. Spoon meat onto center of tortillas and roll. Place tortillas with the seam side facing down into pan.
7. Cover tortillas with remaining can of enchilada sauce and remaining ½ cup shredded reduced-fat cheese.
8. Bake for 20 minutes until cheese is melted and bubbly.

Costa Vida Chicken

I can't remember if I've been to a Costa Vida before. I get that and Café Rio mixed up. I DO know that I have been to Café Rio and it is FAB. Think Chipotle/Qdoba but better!! This recipe is a costa vida knock off and it is awesome. The kids weren't big on it for some reason which is weird because it's not spicy at all, actually has more of a sweet flavor. Even though they didn't care for it I have to add it to my favorites because I thought it was so good.

"Costa Vida" Chicken 5 Chicken Breasts(I use frozen breasts)
1 16 oz bottle of Zesty Italian Dressing
1Tbsp Chili Powder
1Tbsp Cumin
3 Garlic Cloves minced

Place Chicken Breasts in Crock pot. Combine wet ingredients and pour over Chicken Breasts.  Cook on low 4 hours.  Shred Chicken and cook on low for 1 more hour.

Margarita Chicken Quesadillas

These were amazing! Tasted just as good, if not better, than most restaurants quesadillas. Perfect pairing with my homemade salsa.

Indgredients
4 Boneless chicken breasts
3/4 c. thawed frozen limeade concentrate
1 large onion, diced
1 medium orange bell pepper, diced
1 medium yellow bell pepper, diced
2 Tbsp. canola oil
1/4 tsp. salt
1/4 tsp pepper
Flour tortillas
2 cups colby jack cheese
2 Tbsp. butter, melted
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped

Directions
1. Place chicken in large resealable plastic bag; add limeade concentrate. Seal bag, turn to coat. Refrigerate 6 hours or over night.
2. In skillet, saute onion and bell peppers in oil until tender. Season with salt & pepper. Set aside
3. Typically you would grill the chicken but since it's cold I just stuck it in the pan that I sauteed the onions & pepers in. I cut up the chicken into bite size pieces first. Then added additional seasonings (cumin, salt & pepper, garlic, adobe) Cook about 8 minutes or until done.
4. On one half of of each tortilla, layer cheese, chicken, pepper & onion mixture and more cheese; fold. Place quesadillas on baking sheet. Combine butter and lime juice; brush over tortillas. Bake @ 350 for 8-10 minutes or until cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro.

Cilantro Lime Chicken

recipe found on Pinterest. Very simple and basically like the salsa chicken recipe except a few more added ingredients and an extra kick!

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream on top with some crushed tortilla chips.

This is also delicious as a taco filling or in a taco salad. 

Chicken, Black Bean & Rice Casserole

I wasn't too sure about this when I went to make it. I figured it would be another one of those new recipes where we eat a little bit and have tons of leftovers that never get eaten. Boy was I wrong! I thought it was quite tasty and since Derek ate half of the pan I think he did too! The kids didn't like it. Well, they didn't even try it because they are petrified of rice. Definitely a keeper for our meal rotation though.

Ingredients
1 c rice, cooked
2 1/2 c cooked, shredded chicken breast
15 oz can green enchilada sauce
15 oz can Rotel tomatoes
1/2 c sour cream
1 t salt
1/2 t pepper
1 t cumin
1/2 of a can of black beans, rinsed & drained
2 c shredded cheese

Directions
1. Preheat oven to 350 and spray 9x13 baking dish with cooking spray


2. Cook rice and layer on bottom of dish, put black beans on top of rice


3. Mix cooked chicken, enchilada sauce, sour cream, Rotel, salt, pepper, and cumin together in a mixing bowl. Add this mixture on top of the black beans


4. Top the casserole off with the shredded cheddar


5. Bake @ 350 for 30-35 minutes or until cheese is melted.

Taqueria Style Tacos -- Carne Asada

Ingredients

• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
•  
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
•  
• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chile pods
• 1 pinch salt and pepper to taste
•  
• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija cheese (optional)
• 2 limes, cut into wedges

Directions

1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Sue's Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans
• 1 (16 ounce) bottle French dressing
• 1 head iceberg lettuce
• 1 (14.5 ounce) package tortilla chips
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• 4 tablespoons sour cream
• 1/2 cup prepared salsa

Directions

1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Chicken Enchilada Dip

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) jar mayonnaise
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, finely diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Fired Up Southwest Fajitas

Ingredients

• 1 (1.25 ounce) package McCormick® Grill Mates® Southwest Marinade
• 1/4 cup olive oil
• 1 lime, juiced
• 2 tablespoons water
• 1 1/2 pounds flank steak
• 1 bell pepper, cut in strips
• 1 onion, cut in strips
• 1 (23.5 ounce) package burrito-style flour tortillas
• salsa
• sour cream
• shredded cheese

Directions

1. Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor.
2. Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Discard any leftover marinade.
3. Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla.

Salsa Chicken

We first had something like this @ a Game Night w/ the Barkers. Nicole made it and it was SO good and SUPER easy!


Ingredients:
boneless chicken breasts
approx 1- 12-14 oz. bottle of your favorite salsa for every 2 chicken breasts

Directions:
Put ingredients in slow cooker and cook on low for 6-8 hours. Shred chicken and allow to cook for about 30 more minutes (to absorb more flavor). Serve over rice. Garnish with lettuce, cheese, sour cream and tortilla chips. Yum-O!

TAKK's Fajitas & Salsa

recipe from my SIL, Tami
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
 
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.  
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr. 
4. Unroll chicken, and Grill on grill to preference
 
Peppers: 
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste 
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook. 
 
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
 
Directions:  In blender add ingrediants except  seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste)  I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it 
 
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice