mexican – Recipes

Chimichangas

1-2 lbs of chicken (breast or thighs)
Taco skillet sauce packet
burrito sized flour tortillas
1 can Black beans or refried beans
Shredded cheese (cheddar or mexican blend)

Sear salted and peppered chicken (2 breasts or 4 thighs) until nicely colored. Add 1 ½ cups of red taco seasoning sauce (we use frontera taco skillet sauce), cover, let it lightly simmer for about 30 minutes. Remove the lid and let the sauce cook down until thickened. Shred the chicken and toss to ensure pieces are evenly coated.

Fill tortillas with shredded chicken, beans, and shredded cheese and roll into a burrito (use less filling than you think until you get an idea of how much to use). A slurry made from 1 tablespoon of flour to 3 tablespoons of water can help glue the burrito closed during frying.

Frying is done in 350 degree vegetable oil, a couple minutes on each side until golden brown.

Serve with hot sauce/salsa, sour creme (Mexican crema), and guacamole to taste.

Inspired by https://basicswithbabish.co/basicsepisodes/chimichangas
His video is an excellent tutorial and includes more scratch-made components if you want to up your game.

Chicken Tortilla Pie

1.5 lbs. fresh chicken breast

Salt and pepper, to taste

2-3 Tbsp. prepared taco seasoning

2 Tbsp. vegetable oil

cooking spray

4 burrito-size tortillas

2 cups finely shredded mexican cheese

1 can (14.5 oz.) black beans, drained and rinsed,

1 can (14.5 oz.) sweet corn, drained

Fresh salsa, cilantro, green onion and sour cream for garnish (optional)

Preheat oven to 375 F.
Season chicken with salt and pepper. Sprinkle chicken on all sides with taco seasoning.
Add oil to a nonstick skillet over medium heat. Cook chicken on both sides until juices run clear, about 8-10 minutes. Remove from pan and slice into pieces.
Spray bottom and sides of a 10 spring-form pan with cooking spray. Place a tortilla on the bottom and sprinkle with cheese. Add chicken, black beans, corn and sprinkle with a little more cheese. Repeat these layers two more times, ending with a tortilla on top. Spray the top tortilla with cooking spray.
Place in the oven for 20 minutes. Let sit for 5 minutes before unmolding the spring-form pan and slicing the pie. Serve with your garnish of choice.

– See more at: http://smithsfoodanddrug.inspiredgathering.com/recipes/chicken-tortilla-pie#sthash.zBNM6dUk.dpuf

Honey Lime Chicken Enchiladas

honey: 0.33333 cup

lime juice: 0.25 cup

chili powder: 2 teaspoons

garlic; chopped: 2 cloves

garlic powder: 0.5 teaspoon

chicken breast: 1

corn tortillas: 12

cheese; shredded: 2 cups

green enchilada sauce: 14 ounces

red enchilada sauce: 14 ounces

Marinate cooked chicken breast in honey, lime juice, chili powder, and garlic. Shred the chicken and place with cheese and red enchilada sauce in warmed corn tortillas. Place a small amount of green enchilada sauce in bottom of baking dish and then lay filled enchiladas on top. Pour the rest of the sauce over the top and bake at 350 degrees for 30-35 minutes, uncover halfway through cooking.