Archive for the ‘Recipes’ Category

Your ingredients: 1lb Chicken, 9-10 tortillas (the small size, NOT burrito size!), 1 packet taco seasoning, 1/2 can enchilada sauce, 1 jar Ortega taco sauce, fiesta blend cheese (a few handfuls), salsa and sour cream are optional.

In a skillet, cook your chicken in a little bit of butter with the taco seasoning. About halfway through, add in a few tablespoons of the enchilada sauce. Make sure you cook your chicken thoroughly. When the chicken is done, you can put it in a bowl in the freezer to cool down a little.

Dice up your cooked chicken. You can shred it if you want, but I find it easier to just chop it up with a knife. Mix in about 1/2 a cup of the cheese and a few more tablespoons of the enchilada sauce. Mix it all up.

In each tortilla, put a few spoonfuls of your chicken mixture. Roll them up and stick them side by side in the pan.

In a 9×13 pan I got 9 enchiladas. It ended up working out perfectly because I ripped one of the tortillas.

Pour on the taco sauce to coat the tops of the enchiladas. Then add a few handfuls of your shredded cheese. Pop them in the oven at 350 for about 20 minutes, or until they’re warmed through and the cheese is melted and bubbly.

The end result! These are super super tasty. And I put sour cream and salsa on top. And since you can make them as spicy as you want (the Ortega sauce comes in different levels of heat) they’re versatile for adults and kids. You could also add some onion or bell pepper to the chicken, but I didn’t have any when I made these.

Leave me a comment and let me know what you think! Do you prefer the step by step style recipes, or how I was doing them before?

Ingredients:

• 1lb boneless, skinless chicken breasts (usually 2-3)
• 1lb skinless smoked sausage, cut into bite size pieces
• 1 cup each diced celery, onion, and carrot
• 3 cloves of garlic, minced
• 1 can (29 oz) tomato puree (can substitute crushed)
• 1 box (32oz) chicken broth
• 1 can (6 oz) tomato paste
• ~1 Tbsp of each of the following herbs: thyme, basil, oregano, paprika, salt, pepper, garlic powder
• 2-3 bay leaves
• 1/4 cup EVOO
• 1/2 stick butter
• ~3 cups dry rice (Makes about 6 cups cooked.)
• Optional: cooked shrimp, cut into chunks, hot sauce

In a large pot, boil the chicken breasts until cooked through. (About 10-15 minutes) You can add celery and onion to the pot along with some salt and pepper to make your own stock if you’d like. While that’s going, cook your rice. I use minute rice, and use a combo of water and chicken broth for the liquid.

In another large pot, pour in your EVOO, and melt the butter. Then add in the celery, carrot, and onion. Saute them until the onion is translucent. Then add in your garlic and the other herbs. Stir to combine.

Next add the tomato puree, paste, and half a box of chicken stock. If you’re like me, and you hate large chunks of onion and other veggies, blend with an immersion blender for about 30 seconds. This isn’t necessary though.

Once the chicken is done, remove it from the water and stick it in a bowl in the freezer for about 10 minutes. This will cool it down enough for you to cut it into bite size pieces. Once cut up, you can add both the chicken and the sausage to the pan.

The rice should be the last thing you add. Once it’s in there, stir and taste. Add more spices if needed. (I ended up adding another Tbsp or so of garlic powder and paprika.) If you feel it’s too thick, add more chicken broth. (I added some of the broth I made! It adds a lot of flavor.) If you’re adding shrimp, wait until 10-15 minutes before serving to add them to the pot. They cook very fast, especially once they’re chopped up. You can then let it simmer for a while if you want, or eat it right away!

If you make this, leave me a comment letting me know how it turned out!