Green Chicken Enchiladas, A Staple

Another requested dinner to be served during the Thanksgiving holiday was my Green Chicken Enchiladas. The meal was so fabulous that only a small one meal leftover remained. Everyone will rave about hard the meal must be to prepare and then shake their heads in disbelief when I say its easy peasy. In fact, the hardest thing is deboning the chicken.

Ingredients:

Filling:
1 whole chicken, cut into quarters
1 yellow onion, finely diced
3 gloves of garlic, finely chopped
1 large jalapeno pepper, whole
1 cube of Knorr Caldo de Tomate
1/2 bunch fresh cilantro
1 heaping tablespoon of comino
1 heaping tablespoon of chili powder
salt to taste

Sauce:
12-20 white corn tortillas
16 oz jar Herdez Salsa Verde
8 oz shredded Monterey Jack or Pepper Jack Cheese

Toppings:
Queso Fresco
Cilantro
Avocado
Sour Cream

Instructions:
Boil all filing ingredients together (from diced chicken to salt and pepper to taste) until chicken falls off the bone. Remove chicken from bone, shred, and return to broth. Reduce broth/chicken mixture until most liquid is gone.

Warm tortillas in microwave until just soft. Fill with shredded chicken meat, wrap tightly, place in dish. Repeat for remaining chicken meat. Pour Herdez Salsa Verde over wrapped tortillas. Cover with Monterey Jack cheese and bake till bubbly. Top with crumbled queso fresco, cilantro, avocado, or sour cream. Serve with rice and beans.

Scaled for Likability: Great
As this is one my standard go to recipes, of course I would say it is great. At home, I do not make the enchiladas until the day of dinner. Once the chicken has cooked off most its stock, I refrigerate the mixture to use as needed. Shredded chicken is excellent in tacos (soft/crispy), nachos, green enchiladas, and sour cream enchiladas. On the day of dinner, lunch, or even breakfast, I follow the remaining instructions except instead of cooking in the oven until bubbly, I pop my two cheese and sauce covered enchiladas in the microwave. Home cooked dinner in less than ten minutes.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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