[{"id":"59801","title":"Twice-Cooked Chicken for Tacos and Enchiladas","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
spices, cumin seed
spices, chili powder
salt, table
spices, garlic powder","directions":"Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
The finished product should look like shredded chicken.
You may have to add more water.
The chicken WILL absorb it.
It's pretty hard to drown.","url":"https://recipe.bluelayer.org/recipe/59801/twice-cooked-chicken-for-tacos-and-enchiladas"},{"id":"57856","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
shortening, vegetable, household, composite
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan, heat oil, add flour and stir well to combine, getting out all the lumps.
Cook for about a minute.
Add chili powder and cook for another 30 seconds until fragrant.
Add vegetable stock, tomato paste, oregano and cumin, and stir to combine.
Bring to a boil and reduce heat to low to simmer for about 15 minutes.
Sauce will thicken and get very smooth.
Add salt to taste, and serve over your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/57856/easy-enchilada-sauce"},{"id":"57151","title":"Mexican Style Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, salsa, ready-to-serve
sauce, salsa, ready-to-serve
water, bottled, generic
seasoning mix, dry, taco, original","directions":"Place the chicken in the slow cooker bowl.
I used frozen chicken.
In a bowl, combine the other ingredients.
Pour the broth mix over the chicken and cook on high for 4-5 hours or on low for 6-8.
Once the chicken is cooked, I remove it from the slow cooker, shred it using 2 forks, and then pour some of the sauce over it so the chicken doesnt dry out and keeps the flavor.
Serve on some tortillas with your choice of toppings or roll into a tortilla to make enchiladas and pour the sauce over them and bake.
* You can add more spices or hot sauce if you want heat, but my dad doesnt like hot food so I kept this mild.","url":"https://recipe.bluelayer.org/recipe/57151/mexican-style-chicken"},{"id":"52858","title":"Perfectly Seasoned Taco Meat","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, chili powder
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
water, bottled, generic","directions":"Saute meat (and onion if using fresh); drain fat if necessary; turn heat to low.
Sprinkle dried onion, herbs and seasonings over the meat; stir to mix well.
Add water; stirring again.
Cover and simmer on low for 10-15 minutes, until most of the water has been absorbed; remove lid and let dry; remove from heat.
USES: Tacos, burritoes, enchiladas, taco salad, sloppy taco joes, nachoes, taco dip.
BRILLIANT IDEA: Pour dried onion flakes, seasonings and herbs into a pile on a small square of foil.
Close tightly, store in a zippered plastic baggie.
Use as you would a store-bought packet!","url":"https://recipe.bluelayer.org/recipe/52858/perfectly-seasoned-taco-meat"},{"id":"52423","title":"Tex Mex Turkey Enchiladas","ingredients":"ground turkey, raw
sauce, salsa, ready-to-serve
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
spices, cumin seed
spices, oregano, dried
cheese, parmesan, hard","directions":"In a saucepan, combine turkey, 1/4 Celsius picante sauce, cream cheese, green onions, cumin and oregano.
Place over low heat until cream cheese is melted, stirring occasionally.
Spoon a scant 1/3 cup turkey mixture down the center of 8 flour tortillas; divide 1/2 c shredded cheese evenly between the tortillas and then roll and place seam side down in greased 12 x 7 inch baking dish.
Spoon 3/4 cup Picante sauce evenly over enchiladas; cover with remaining 1 cup cheese.
Bake in 350 degree oven for 15 minutes or until heated.","url":"https://recipe.bluelayer.org/recipe/52423/tex-mex-turkey-enchiladas"},{"id":"52265","title":"Emeril's Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/52265/emerils-easy-enchilada-sauce"},{"id":"47157","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
tomato sauce, canned, no salt added
soup, chicken broth or bouillon, dry
spices, cumin seed
spices, garlic powder
salt, table","directions":"Heat oil in a pan and whisk flour and chili powder in.
Be careful not to allow the flour to burn.
You just want it to lightly brown.
Gradually add tomato sauce, broth, cumin, garlic powder, and onion salt.
Simmer for about 10 minutes until it thickens slightly.
I dip my tortilla in the sauce then fill it with ingredients.
You can pour the remaining sauce on the enchiladas before cooking.
This is enough for about 8 to 10 enchiladas.","url":"https://recipe.bluelayer.org/recipe/47157/easy-enchilada-sauce"},{"id":"43802","title":"Karrie's Beef","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw","directions":"You need to start with a frozen roast.
The ice crystals that form during freezing are key to both the moisture that is created to cook the roast and also help puncture the membranes of the meat making it tender.
Take frozen roast out of freezer and put into crock pot.
Sprinkle package of beef stew seasoning all over roast (like a rub).
Cook on low in crock pot for 20 - 24 hours.
Do not cheat on this, the slow and low time is what makes this so much better than other roasts.
After about 1 hour the roast will start to defrost in crock pot and water will come out of frozen roast.
Use this to baste the top of the roast to spread the seasonings.
Flip roast every few hours to ensure each side is under the fluid and no sides end up too crusty and seasonings are distributed.
When done, the beef will look almost shredded.
Note: This is GREAT served as is for a main course along potatoes and veggies, but also makes wonderful sandwiches, can be used as meat for enchiladas or tacos etc.","url":"https://recipe.bluelayer.org/recipe/43802/karries-beef"},{"id":"29333","title":"Non-Dairy/Lactose-Free/Vegan \"cheese\"","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix dry ingredients in a saucepan.
Gradually add water, making a smooth paste and then thin with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble up for about 30 seconds and remove from heat.
Whip in the margarine.
Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas.","url":"https://recipe.bluelayer.org/recipe/29333/non-dairy-lactose-free-vegan-cheese"},{"id":"24974","title":"Crema Mexicana","ingredients":"cream, fluid, heavy whipping
cream, sour, cultured","directions":"Heat the cream on the stovetop until slightly warmer than room temperature.
(about 100 degrees with a thermometer).
Remove from heat and whisk in the sour cream.
Pour into a glass jar.
Place the lid on top of the jar but don't tighten it.
Put the jar in a warm room for at least 4 but up to 12 hours.
It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.","url":"https://recipe.bluelayer.org/recipe/24974/crema-mexicana"},{"id":"15754","title":"Easy Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/15754/easy-enchilada-sauce"},{"id":"20574","title":"Cheesy Burrito","ingredients":"beef, grass-fed, ground, raw
seasoning mix, dry, taco, original
cream, sour, cultured
soup, cream of chicken, canned, condensed
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard","directions":"Preheat oven to 350.
brown ground beef & drain excess fat.
mix taco seasoning into meat according to package directions.
in a separate pan, combine & warm soup, sour cream, & rotels.
Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
fill tortilla's with beef mixture & roll enchilada style (both ends closed).
pour remaining soup mixture over enchiladas.
spread shredded cheese over all.
bake 20 minute to warm enchiladas thru & to melt cheese.","url":"https://recipe.bluelayer.org/recipe/20574/cheesy-burrito"},{"id":"19733","title":"Medium Hot Enchilada Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, onion powder
spices, cumin seed
spices, garlic powder
spices, pepper, black
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Put all ingredients into a 2 quart saucepan and simmer, stirring frequently, until slightly thick and smooth.
Remove from heat and use to make your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/19733/medium-hot-enchilada-sauce"},{"id":"19582","title":"Pickled Jalapenos","ingredients":"water, bottled, generic
vinegar, distilled
salt, table
oil, olive, salad or cooking
peppers, jalapeno, raw","directions":"For the brine: in a saucepan, bring to a boil the water, vinegar, salt, and oil.
Place the diced jalapenos in 1/2-pint jars until almost full.
This recipe of brine is enough for about 6 1/2-pint jars.
Ladle the brine over the jalapenos to within 1/4 from the top.
Microwave the jars one at a time on high for 75 seconds each.
Place a lid and ring on each jar to seal.
Let sit undisturbed for 1/2 day and the lids should pop down with a vacuum seal.
If they dont, you could microwave the jars (uncovered) again, and try a different jar or lid.
For canning 1/2-cup jars, microwave for 50 seconds.
For canning pint jars, microwave 2 1/2 minutes.
Use these little jalapenos on any Mexican food including nachos and enchiladas.","url":"https://recipe.bluelayer.org/recipe/19582/pickled-jalapenos"},{"id":"14541","title":"Fiesta Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sauce, salsa, ready-to-serve
tomatoes, red, ripe, raw, year round average","directions":"Mix all together with a fork and serve with enchiladas or as a filling for burritos.","url":"https://recipe.bluelayer.org/recipe/14541/fiesta-rice"},{"id":"14349","title":"Easy Enchilada Sauce Recipe","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cumin seed
salt, table","directions":"In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin.
Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Adjust the seasonings.
Serve atop your favorite enchiladas.","url":"https://recipe.bluelayer.org/recipe/14349/easy-enchilada-sauce-recipe"},{"id":"12276","title":"Jalapeno Seasoning","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, pepper, black
spices, rosemary, dried
spices, anise seed
salt, table","directions":"In a bowl, combine all ingredients and stir until well blended.
Store mixture in an airtight container.
Use as an\"all-purpose\" mexican seasoning blend for tacos, enchiladas etc.","url":"https://recipe.bluelayer.org/recipe/12276/jalapeno-seasoning"},{"id":"7917","title":"Chi Chi's Seafood Enchiladas","ingredients":"- 1/2 cup (1 adhere butter), softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 1/2 cups frozen corn, thawed
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 tablespoons significant product
- 1/4 teaspoon salt
- 1/2 teaspoons baking powder","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350 amounts. Combine butter within just a medium bowl with an electric powered mixer right until creamy. Insert the masa harina and water to the butter and combat until eventually nicely merged. Put defro.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7917/chi-chis-seafood-enchiladas"},{"id":"7293","title":"CHICKEN ENCHILADAS","ingredients":"- 1 teaspoon recently flooring black pepper
- 1 cup tomato salsa
- 4 ounces Cheddar or Monterey jack cheese, shredded
- 2 tablespoons all-motive flour
- Salt and recently floor black pepper to style
- 1 teaspoon flooring cumin
- 1 cup milk","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7293/chicken-enchiladas"},{"id":"5831","title":"Bean & tofu enchiladas","ingredients":"substances
2 tablespoons olive oil
50g/2oz green pepper, seeded and chopped
50g/2oz onion, chopped
200g/7oz canned cooked purple kidney beans, fatigued
100g/4oz chilly cooked lengthy-grain rice
100g/4oz company tofu, cubed
300ml/10fl oz enchilada sauce
10 corn tortillas
200g/7oz Cheddar cheese, grated","directions":"First, preheat the oven to150°C/300°F/Gasoline mark 2. Frivolously grease a high baking tin with vegetable oil.
Then, warm the oil inside a significant frying pan. Increase the green pepper and onion, sauté for a pair minutes until finally comfortable. Shift to a superior bowl getting a slotted spoon. Increase the beans, rice and tofu, and combination all through. Stir in just 2 tablespoons of the enchilada sauce.
Then, warm the staying sauce in the course of, and moisten the tortillas inside of the warmed sauce. Put a line of the bean blend down the middle of every tortilla, and roll up.
Finally, put the enchiladas in just the written tin, seam aspect down. Pour any getting sauce upon supreme of the enchiladas when the pan is crammed. Scatter the cheese upon best, and bake in just the oven for 35â€\"40 minutes. Provide incredibly hot. substances greens & vegetarian Broccoli with feta.","url":"https://recipe.bluelayer.org/recipe/5831/bean-tofu-enchiladas"},{"id":"1412","title":"Thin Hen Enchiladas","ingredients":"2 garlic cloves, minced 1-2 tbsp chipotle chilis inside adobo sauce 1-1/2 cups tomato sauce 1/2 tsp chipotle chili powder 1/2 tsp ground cumin 3/4 cup small sodium chicken broth Kosher salt and fresh pepper to taste 1 tsp vegetable oil 8.5 oz (2 breast halves) cooked shredded chicken breast 1 cup diced onion 2 large clove garlic, minced 1/4 cup cilantro Kosher salt 1 tsp cumin 1/2 tsp dried oregano 1 tsp chipotle chili powder 1/3 cup chicken broth 1/2 cup tomato sauce 8 (7-inch) small-carb full wheat flour tortillas (la tortilla manufacturing facility) 1 cup shredded lower excess weight Mexican cheese Non-adhere cooking spray 2 tbsp chopped scallions or cilantro for topping","directions":"","url":"https://recipe.bluelayer.org/recipe/1412/thin-hen-enchiladas"},{"id":"1383","title":"Chook and White Bean Enchiladas with Creamy Salsa Verde","ingredients":"For the Chicken
and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Military beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin For the Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat cost-free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I utilized jarred) Salt
1/2 cup light sour cream
3/4 cup lower pounds Mexican cheese Chopped fresh new cilantro or scallions (or both equally!)","directions":"Preheat oven to 375°. For the Filling: In a medium pan, warm olive oil on small. add onions, garlic and saute until smooth, relating to 2-3 minutes. add green chiles, beans, water, bullion, and cumin. mix nicely and address. Simmer on reduced 15 minutes. Remove deal with, add chicken and cook an even further 5 minutes, or right up until it thickens and liquid boils down. Fixed apart. Green Chile Enchilada Sauce: In a heavy nonstick pan, soften the butter in excess of medium warm. add onion and cook, stirring often, until the onion softens and starts off to convert translucent, above 3-4 minutes. add flour and stir effectively. Cook for 1 second, stirring usually. Gradually whisk in the chicken broth. Whisk right up until the sauce will become tender. Cook previously mentioned medium heat till the sauce boils and thickens, more than 4-5 minutes. add green chiles, jalepeños, and salt to tatse. Cook yet another moment then remove against the heat. Stir in the sour cream. Spread regarding 1/4 cup of the enchilada sauce on the backside of a 9×13″ baking dish. Fill just about every tortilla with 1/3 cup of the Chicken/white bean filling. Roll the tortillas and Room seam aspect down in the written baking dish. Proceed filling remainder of the tortillas. Pour the enchilada sauce over the best of the enchiladas. top with cheese. Protect with aluminum and bake 20-30 minutes, until the enchiladas are incredibly hot and the cheese is melted. Remove to oven and final with fresh cilantro or scallions.","url":"https://recipe.bluelayer.org/recipe/1383/chook-and-white-bean-enchiladas-with-creamy-salsa-verde"},{"id":"1137","title":"Breakfast Egg White Spinach Enchilada Omelets","ingredients":"[quote]Breakfast Egg White Spinach Enchilada Omelets[/quote]
3 cups egg whites or egg whites versus
18 large eggs
2 tablespoons water Salt
and pepper, to taste Cooking spray
1 tsp olive oil
1/2 cup scallions, chopped, furthermore even further for garnish
1 medium ripe tomatoes, diced
2 tbsp cilantro, chopped
10 oz
applications frozen spinach
4.5 oz can chopped green chiles Kosher salt
and fresh ground pepper
1
1/2 cups grated small excess weight Colby-Jack cheese (Sargento)
1 cup green enchilada sauce
1 medium
avocado, diced","directions":"Pour 1/3 cup enchiladas sauce on the backside of a 9 x 12 inch baking dish. Preheat the oven to 350°F. In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Evenly coat a high nonstick skillet with cooking spray and warm the skillet more than medium warm. add 1/4 of the egg whites (in excess of 1/2 cup), swirling to lightly address the backside of the pan. Cook until fastened, around 2 minutes. Change and cook the other aspect until established, above 1 further instant. Established apart on a dish and repeat with the getting eggs until all your egg “tortillas” are cooked and fixed apart. Really should create 6. Warm oil in a medium non-adhere skillet above medium heat. add scallions; Cook for 2 to 3 minutes till fragrant, nevertheless not brown. add tomato and Cilantro, time with salt to taste and cook 1 excess moment, until smooth. Stir in spinach and green chile, and cook for above 5 excess minutes, Transform salt and pepper to taste. Remove in opposition to the heat, and combine in 1/2 Cup of the Colby-Jack cheese; mixture very well. Divide spinach among egg white “tortillas”, above 1/3 cup each and every and roll, vacation put each and every seam facet down in baking dish. top with getting enchilada sauce and remaining cheese, add with foil and bake until warm and the cheese is melted, about 20 to 25 minutes. Serve crowned with diced avocado and scallions.","url":"https://recipe.bluelayer.org/recipe/1137/breakfast-egg-white-spinach-enchilada-omelets"},{"id":"405","title":"Turkey and Black Bean Enchiladas","ingredients":"1 lb much more lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder Salt
8 (6-inch) small carb entire wheat flour tortillas (La Tortilla Manufacturing unit)
1 cup lessened bodyweight shredded Mexican cheese (I made use of Pounds Watchers) Nonstick cooking spray For the Enchilada Sauce:
2 garlic cloves, minced
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup bodyweight free of charge chicken broth Kosher salt
and new pepper to taste","directions":"In a medium saucepan, spray cooking spray and sauté garlic. add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Convey to a boil. Get rid of the warm to small and simmer for 5-10 minutes. Fastened apart until prepared to seek the services of. In a large skillet brown the turkey and period with salt. The moment the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Blend perfectly and simmer on small, coated for 20 minutes. Remove lid and simmer an a lot more 5-10 minutes to eradicate the liquid. Preheat oven to 400 stages. Spray a 13 via 9-inch glass baking dish with non-adhere spray. Put 1/2 cup turkey mixture into every tortilla and roll it. Issue on baking dish seam aspect down. Final with enchilada sauce and cheese. Address with aluminum foil and bake in the oven on the heart rack for 20-25 minutes. Best with lower pounds sour cream, cilantro or scallions if you drive. (Far more specifics) Makes 8 enchiladas.","url":"https://recipe.bluelayer.org/recipe/405/turkey-and-black-bean-enchiladas"}]