If I’d known how good this would turn out (it was a thrown together thing), I’d have taken better notes of amounts and such. So, this post will be mainly for my own future reference…
I laid corn tortillas in the bottom of a 4qt casserole (six stacks of two, overlapped).
I drained a package (a pound?) of Young Guns brand mild green chiles (got it at Albertsons), two cans of diced fire roasted tomatoes, and then poured that in.
I diced a whole yellow onion and added that.
Then, I laid thin chicken tenderloins over all that and poured a jar of 505 brand green chile sauce over it.
I then generously sprinkled chili powder, garlic powder, and cumin.
Finally, I liberally topped it with Walmart Fiesta Blend cheese.
I covered it with foil and baked it at 400 for what must have been an hour.
It was tha bomb.
And I must make it for guests.
Btw, wine is a rarity anymore but I served it with something new we found…
… and the pairing was extraordinary!
This is great for feeding many people, feeding a few people a few times, or to freeze to have on hand.
Simple as it sounds…
Firstly, I boil the chicken, drain it, shred it, season it, throw it back in the pot.
Then, I add whatever sounds good – diced tomatoes, green chiles, corn, black beans, pinto beans, onion, whatevs – and let that simmer a while.
If I accidentally make it too liquidy, I just add some brown rice and cover it on low for a half hour or so. Or, I might add precooked rice anyway, just to stretch it further.
Put some on a flour tortilla, add some shredded cheese, some bell peppers, roll it up, put it on a cookie sheet.
Bake 25 mins or so @ 400.
They’re crunchy and amazing.
The mix the way I make it is pretty mild for my culinary constituency but I add some crushed red pepper to the ones I roll for myself.
I throw the mix in the fridge and roll ’em up the next night for leftovers or even easy lunch. Also, I put some in a gallon freezer bag, flattened, in the freezer for a quick-thaw emergency meal. All you need is cheese or whatever toppings and, here in New Mexico, we always have tortillas on hand :)
This is one I’ve been making for awhile but have recently changed a couple things. It’s maybe the simplest thing I make and it’s great so results-to-effort ratio is high :) I thought this up myself a few years ago but make no claim to originality. There may well be better recipes out there.
First, I get some brown rice started cooking. I usually add nothing more than salt – the seasoning for this dish is all in the fish.
Then, I make a salad/relish/hmm of bell peppers, cucumber, onion, tomato, cilantro, whatever sounds good. Sometimes I add some lemon or lime juice. Then I stick that in the freezer.
(If I’m really lazy, I use store bought pico de gallo instead.)
I lay some tilapia filets out on a foiled baking sheet and brush with garlic butter.
Then I cover them with a lot of seasonings… S&P, cumin, chili powder, etc.. I used to put all that in the butter but found it’s better to put it on top.
10mins later at 400 and they’re ready so I time it with the rice being done.
I put a bed of rice on the plate, lay the fish on top, cover with vegetables and put some chips on the side. I’ve been loving the Over The Border Cafe Style tortilla chips with this rather than lighter, crispier style chips.
I’ve even postulated that it would make a great party food – skip the rice, crumble up the fish, stir it up and then just scoop it up with tortilla chips :)
Terra and I loved this.
I served it with flour tortillas but should have done tortilla chips instead.
The only modifications I did were I didn’t add the paprika (didn’t have any) and I used red kidney beans instead of black and pinto. I bought them but accidentally used them in a recipe the other day that I was supposed to use the kidney beans in :P
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can yellow corn, drained OR 1½ cups frozen corn
8oz tomato sauce
28oz diced tomatoes
1 can fat-free chicken broth, reduced sodium
4oz can green chilis
1 lb boneless, skinless chicken breasts – frozen is fine
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp oregano
½ tsp paprika
½ tsp onion powder
½ tsp crushed red pepper
2 tsp cumin
1 tsp salt
1 tsp black pepper
As early as the night before combine all ingredients in a large crockpot. Stir well.
When ready, cook on low heat for 5-6 hours.*
Thirty minutes before serving pull chicken from the mixture, shred, and return to crockpot.
Another Pinterest recipe…
It was a huge hit.
Firstly, I cooked and drained 2lbs of burger.
Then, I added…
a large chopped up onion
16oz frozen corn
8oz hot green chiles
2 packets of taco seasoning
And heated it all up together.
In a large bowl, I added the mixture to 2lbs frozen tater tots and about 1.5lbs shredded Mexican cheese and mixed it all up.
I poured about half a can of enchilada sauce in a 4qt casserole and spread it around.
Then I added the whole mixture and leveled it.
Then, pour another can and a half of enchilada sauce over it.
Baked 45mins at 375.
Finally, I poured another half pound of cheese on top and baked it another 10 mins until the cheese was all melted.
Served with tortilla chips.
From here… http://highheelsandgrills.blogspot.com/2012/09/8-can-taco-soup.html?m=1
1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (14.5 oz.) can petite diced tomatoes, drained 1 (15.25 oz.) can sweet corn, drained 1 (12.5 oz.) can white chicken breast, drained 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) can green enchilada sauce 1 (14 oz.) can chicken broth 1 packet taco seasoning
And that’s all there is to it. The only change I made was I didn’t use canned chicken – I added about a pound of chicken breast strips I cut up. It was great but I think it’s safe to assume lots of sodium and preservatives. Served it with tortilla chips, then with flour tortillas the next night – both were great.
Chicken breasts, enchilada sauce, taco seasoning, shredded cheese, and green onions…YUM – http://pinterest.com/pin/376613587558465313/ I should have used 3lbs of chicken – it was not nearly enough. But it was very good. Btw, I used chicken breast tenderloins rather than whole breasts. And we boiled the chicken and added the taco seasoning to the sauce when we baked it.
What was excellent the first time I made it was pretty bad this time because I changed it too much – partially on purpose, partially by accident.
Here’s what I did this time…
I laid nearly 2lbs of chicken thigh strips in a 4qt casserole, and then poured over the following mixture:
: : 2lbs mild green chiles
: : 1 can diced tomatoes
: : 1/2lb corn
: : 1 can black beans (drained)
: : 1 1/2 cup water
: : 1 can condensed cream of chicken soup
: : 1 cup sour cream
: : 2 cups brown rice (not instant)
I covered it with foil and baked it for over two and a half hours (the last half hour uncovered) and the rice still wasn’t fully done.
What happened was it didn’t occur to me until I was making the mixture that I’d used way too much chiles. I had forgotten I’d only used one cup before and this was more like three or four, maybe more.
I was prepared for some difference because I was adding the corn and beans this time. But this was too much variance from the original recipe. I added more sour cream but only had one can of CofC.
It turned out too liquidy, not creamy at all. Blah. It wasn’t horrible but it wasn’t nearly as good as before and the texture wasn’t there. Oh, and it filled up the casserole and overflowed it a bit as it cooked. I suspected this might happen so I had a cookie sheet under it.
Btw, the other changes like increased rice and chicken was to try to make up for all the accidental extra chile.
Not sure what else to call it.
In my crock pot, I piled…
2lbs browned burger
1 medium chopped up onion
1 large container of Bueno red chile puree
A bag of frozen corn
2 cans seasoned black beans
2 cans diced tomatoes (drained)
1 packet taco seasoning
Probably should have added cumin.
And let that cook for 2 or 3 hours.
I laid wheat tortillas (I wish I’d used corn) in the bottom of a casserole.
Then a layer of the filling.
Then a layer of Mexican blend cheese.
Then another layer of tortillas.
And then again, for total of three layers of tortillas and two layers of filling.
I then sprinkled cheese on top.
Baked for about 20 minutes at 350
Served with tortilla chips on the side.
It was pretty darn good.
2 packets taco seasoning
What was probably 2 cups of crushed up nacho cheese Doritos
A small container of Bueno Autumn Roast green chiles
Baked it, uncovered, for an hour at 375
Then added a huge pile of Mexican cheese blend
And put it back in the oven for another 10 minutes
Served with Rice a Roni Spanish rice
Some tortilla cups on the side prob would have been good