Chicken Enchiladas

Today is the first time that I've made this recipe. I really liked it! The original recipe calls for flour tortillas; but, corn seemed more suitable for enchiladas.

Chicken Enchiladas

2 chicken breasts, cooked and diced

1/2 white onion, diced

1/2 cup sour cream

1/4 cup shredded Mozzarella cheese

1 cup shredded Cheddar cheese, divided

1/2 Tbsp dried parsley

1/4 tsp oregano

1/4 tsp black pepper

1/8-1/4 tsp salt

1/2 Tbsp chili powder
2 cloves garlic, minced

1 8 oz can tomato sauce

1 4 oz can diced green chilies

12 corn tortillas

1 10 oz can enchilada sauce

Preheat oven to 350 degrees.

In a medium pot, combine chicken, onion, sour cream, and 1/4 cup each Mozzarella and Cheddar cheeses. Heat and stir until cheese melts.

Add parsley, oregano, pepper, salt, chili powder, garlic, tomato sauce, and chilies. Cook and stir until heated through.

Divide chicken mixture between the tortillas. Fold and place (seam side down) into a 9x13 pan.

Pour enchilada sauce over the enchiladas. Top with remaining 3/4 cup Cheddar cheese.

Bake for 20 minutes.

Serve with shredded lettuce, sour cream, and diced tomatoes.

Taco Seasoning

Why buy the packaged stuff from the store when you can easily make an even better seasoning yourself? I suggest making a triple or quadruple recipe and storing it in the pantry so that it will always be ready to go. Thanks to Winco and their cheap bulk spice prices, this cost me about $0.35 to make.

Taco Seasoning

2 Tbsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed red pepper flakes (optional)

1/2 tsp dried oregano

1 tsp paprika

1 Tbsp ground cumin

2 tsp sea salt

2 tsp black pepper

Combine all ingredients. Store in an airtight container.

To use, simply add 1.5 to 3 Tbsp of seasoning and a little water to 1 lb of cooked ground beef. Let simmer for 5-10 minutes. It is also great as a tortilla chip dip when mixed with a 50/50 combination of sour cream and mayonnaise and allowed to sit in the refrigerator overnight.

Seven Layer Dip

This seven layer dip is infinitely better than anything you can buy at the store. It takes a bit of time to make, but is worth it. This is one of my family's most-requested recipes. Delicious!

Seven Layer Dip

• Layer 1: 16 oz vegetarian refried beans
• Layer 2: 3 ripe medium avocados, smashed
  2 tsp lemon juice
  1/4 tsp salt
  1/8 tsp black pepper
• Layer 3: 1 cup sour cream
  1/2 cup mayonnaise
  1 pkg taco seasoning mix
• Layer 4: Grated monterey jack and cheddar cheeses
• Layer 5: Two chopped roma tomatoes
• Layer 6: Four green onions, chopped
• Layer 7: One small can sliced olives
  
  

Mix the ingredients of each layer separately and then layer in a 8" or 9" square pan.

Cover with plastic wrap and chill overnight.

Serve with tortilla chips.

Pico de gallo

Today I decided to try out a new vegetable chopper that I received for Christmas. This was a great way to test it out. I'm very pleased with both the chopper (thanks Steph!) and the yummy pico de gallo. My rating: 5 out of 5.

Pico de gallo

1 3/4 cups finely diced onions
1 3/4 cups finely diced Roma tomatoes
1 cup chopped cilantro
1 jalapeno pepper
2 limes
1 1/2 tsp salt

Combine the diced onions, tomatoes, and cilantro.

Cut open the jalapeno and (if you like it mild) remove all the seeds and anything white. Then dice it finely and add to the bowl.

Squeeze the juice of both limes into the bowl.

Add salt.

Stir together and enjoy!

This doesn't keep long, so prepare it within a few hours of when you would like to eat. Pico de gallo a great topper for tacos, chicken, chips, and pretty much anything else.

Creamy Lime Cilantro Dressing

This is a clone of that fabulous Ranch-style dressing they have at places such as Cafe Rio and Bajio. Pair it with tortilla chips, romaine lettuce, canned corn, canned black beans, chopped tomatoes, and chicken for a delicious salad. My rating: 5 out of 5.

Creamy Lime Cilantro Dressing

1 packet Hidden Valley Buttermilk Ranch Dressing Mix
1 cup mayonnaise
1/2 cup buttermilk
1 lime
2 cloves garlic
1/2 cup roughly chopped cilantro
1/4 cup La Costena green salsa

Put dressing mix, mayonnaise, and buttermilk in the blender. Juice the lime into the blender. Peel the garlic cloves and then grate them using the small end of a cheese grater. Add to the blender. Add cilantro and green salsa.

Blend until everything is well-combined and then refrigerate for several hours before serving.