1. 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. Source Archive
2. 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. Source Archive
3. 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. Source Archive
4. 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! Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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. Source Archive
9. 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. Source Archive
10. 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. Source Archive
11. 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. Source Archive
12. 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. Source Archive