This is a lazy version of creamy enchiladas with a chipotle twist and a wall of cheese.

Ingredients

• 3 chicken breasts, about 1.5 lbs
• Water (you have that right?)
• 2 tsp salt
• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp Adobo Sauce (from the can)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3-4 Chipotle Chiles from a can, seeds removed (your hiney will thank you later), diced
• 1 cup heavy cream (I know right?)
• Pack o’corn tortillas (you will need about 18)
• Wall of cheese. Some might go for a nice 8 oz. I shred off the huge block I got from Costco until I feel the dish is sufficiently…cheesy.
• Your fav toppings. I like sliced avocado and maybe some Crema.

Directions

1. Boil the chicken in salted water for about 15 minutes until cooked. Reserve 2 cups of the liquid. Shred the chicken.
2. Heat the butter and add flour and cook until brown, about a minute, to kill the raw flour taste.
3. Slowly whisk in the 2 cups of chicken stock until well mixed.
4. Add the Adobo sauce and let sit on low while you do the next part.
5. In a pan add the olive oil and saute the onions, garlic and chipotle until soft.
6. Add the cream and onion “stuff” to the broth mixture and simmer on low for about 15-20 minutes.
7. Preheat the oven to 375°. OK now I know you are thinking there will be some tortilla frying and rolling etc. Well, that is why these are lazy, so what you are going to do is put a few spoons of the sauce in the bottom of a baking dish, drop in 6 tortillas, flat. Add a nice amount of chicken and cheese and drizzle on some more sauce. Add another layer of tortillas, chicken, cheese and sauce and finally top with 6 more tortillas. Add the remainder of the sauce and cheese to the top.
8. Bake for about 20-25 minutes with the dish covered in foil to lock in all that moisture. Pop the foil and broil for about 5 more minutes to brown the cheese and crisp any exposed tortilla-age.
9. Top and serve.

Chicken Enchiladas, originally uploaded by balyho0o.

Is it STILL winter. OK well it’s only the start of January and already I’m longing for spring. What better way to dash those wintery blues than a nice spicey Tex Mex dish and a glass or two of vino? Anybody?…I didn’t think so. So anyway, I started out with a pretty standard recipe and tweaked it a bit to my own liking. notice the absence of sour cream, replaced by the goat’s milk yogurt. I really like the way this tases as opposed to bland ole sour cream. That is unless you have access to some nice mexican sour cream or Crema Agria, which has a nice rich flavor as well.

Ingredients

• 2 tbs butter
• 2 diced shallots
• 1 medium sweet vidalia onion
• 2 cloves garlic minced
• 1 medium jalapeno grated
  
• 4 tbsp flour
• 2 cup chicken broth
• 4 cans (4 ounce) chopped green chilies
• 1/2 tsp salt
• 1 tsp cumin
• pack of corn or flour tortillas
  
• 2 cups cooked shredded chicken
• 1 cup sharp cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 1/4 cup roughly chopped cilantro for garnish *optional
  
• 1 cubed avocado *avocado is never optional
  
• 1/4 cup Goats milk yogurt (or sour cream) *optional

Directions

1. In a saucepan using medium heat, melt 1 tbs butter and saute the shallots, garlic and onion until tender. Whisk in flour slowly avoiding lumps. Add broth, chilies, salt, jalapeno and cumin. Cook and stir until thickened. Reduce heat to low and simmer for about 5 minutes.
2. Grease a baking dish using the remaining butter and add a little sauce to the bottom. and preheat your oven to 350°.
3. Roll each tortilla adding shredded chicken, some cheese and a nice spoon full of sauce and add to baking dish (you want more specific amounts?). Once your pan is loaded, pour remaining sauce over the top. Sprinkle the jack cheese over the top according to your desired cheese factor preference.
4. Bake uncovered for 20-30 minutes. Serve topped with yogurt, avocado and cilantro.
5. Spend 15 minutes trying to get a good photo of your rapidly cooling plate for your food blog which nobody reads, while your dinner mate looks on somewhat annoyed and contemplates appropriate microwave reheat settings.
   

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 (28 oz) can crushed tomatoes
• 2 (10.5 oz) cans chicken broth
• 1 1/4 c. water
• 1 can yellow sweet corn
• 1 can white hominy
• 1 (4 oz) can chopped green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 c. fresh cilantro, chopped
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
• Crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions.

Directions:

1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Ingredients:

• 3 pounds of flank steak (I have substituted London broil which also works well)
• Taqueria Marinade
• Lime Onion Relish
• Roasted Tomato Chipotle Puree
• 24 pack of corn tortillas
• Olive oil
• 1 cup shredded cheese (jack or cheddar) (*optional)
• 2 limes, wedged

Directions:

1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
2. Preheat grill on high and reduce to med high
3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
4. Cover tortillas with paper towels to absorb excess oil.
5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
6. Once grilling is complete, allow the meat to rest 5 minutes.
7. In a food processor, using the slicing blade, shred the beef.
8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!

Ingredients

• 1 1/2 lbs. flank steak
• 2 bell peppers cut into strips
• 1 red onion cut into strips
• 1 package of large flour tortillas

Marinade

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbs. olive oil
• 4 cloves garlic, chopped
• 2 tsp. soy sauce
• 1 tsp salt
• 1 tsp liquid smoke
• 1/2 tsp cayenne pepper
• 1/2 tsp fresh ground black pepper

Optional

• fresh salsa
• guacamole
• sour cream
• shredded cheese
• black beans (canned or fresh)
• green onion for garnish

Directions

1. Use two forks and stab the flank steak thoroughly on both sides to tenderize and allow the marinade to penetrate.
2. Blend together marinade ingredients with a whisk in a medium mixing bowl
3. Put steak, veggies and marinade ingredients into a large freezer bag. Remove as much air as possible from the bag and refrigerate for at least 30 minutes. Do not marinate the meat for more that 2 hours or your meat may become over seasoned and soggy.
4. Grill meat on high for about 4-5 minutes on each side depending on thickness or until meat is still pink all the way through but not bloody. Allow meat to rest 5 minutes before slicing.
5. Saute veggies in remaining marinate over medium-high heat until tender but not limp.
6. Cut meat into 1/2 inch strips against the grain
7. Fold meat, cheese, beans and veggies into a flour tortilla and grill in a skillet or frying pan in a small amount of olive oil on both sides to seal the deal
8. Serve with guac, salsa or sour creme and enjoy!

Ingredients

• 3 medium tomatoes, chopped
• 16 oz canned whole tomatoes undrained, chopped
• 1/2 large white onion, diced
• 4 cloves garlic, grated
• 1/2 jalapeños, grated
• 3 Tbs. fresh cilantro
• 2 Tbs. lime juice
• 1 Tbs. olive oil
• Salt to taste

Optional

• A dash or two of your favorite pepper sauce
• 1/2 bell pepper diced

Directions

1. Add all ingredients in a large bowl and refrigerate for at least an hour.

Now before you look down to the ingredients and say to yourself fish sticks? .. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!

Ingredients

• Corn Tortillas
• Olive Oil (To freshen up those store-bought tortillas
• Trident Seafoods Fish Sticks (freezer case @ Costco)
• Your favorite Homemade Guacamole
• Fresh Salsa
• Fresh Shredded Cabbage or Broccoli slaw

Optional

• Fresh Cilantro for garnish (Should have some left from salsa)
• Shredded Mexican Style Cheese
• A shot or two of your favorite Tequila

Directions

1. Salsa and Guac should be prepared at least an hour before serving to allow everything to congeal and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
2. Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
3. If you are like me and bought your tortillas at the store you will want to freshen them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.

From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!