Sour Cream Chicken Enchiladas
an old time Castillo classic
1 dozen corn tortillas
1 c grated cheddar cheese (for top)
Filling:
1 c grated cheddar cheese
1 c cooked chicken (diced)
1/4 c chopped green onions (omit if you're a Manning)
Sauce:
2 cans cream of chicken soup
1 (soup) can milk
1/2 c sour cream
1 can diced green chiles
Combine ingredients for sauce and heat until mixture is smooth. Mix filling together. Dip corn tortillas in warm sauce for a few seconds to soften. Place portion of filling across center of tortilla and add a teaspoon of sauce. Roll tortilla. Place enchiladas side by side in 9x13 baking dish. Pour remaining sauce over enchiladas. Top with additional cheese. Cover with foil and bake at 350 for 30 minutes.
Serve with Mexican salad, beans and rice, El Pato hot sauce.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Wednesday, October 9, 2019
Monday, April 1, 2019
"Fresh" Salsa
"Fresh" Salsa (from canned ingredients)
from Amanda Ralphs
3 cans tomatoes
1 can green chiles
2 bunches green onion
1 bunch cilantro
3 cloves garlic
salt, onion salt, garlic salt, accent salt
Blend all but one can tomato and green chiles until cilantro is blended. Pour into a container and then blend the can of tomatoes and green chiles together and add to the rest. Salt to taste.
from Amanda Ralphs
3 cans tomatoes
1 can green chiles
2 bunches green onion
1 bunch cilantro
3 cloves garlic
salt, onion salt, garlic salt, accent salt
Blend all but one can tomato and green chiles until cilantro is blended. Pour into a container and then blend the can of tomatoes and green chiles together and add to the rest. Salt to taste.
Monday, January 5, 2015
Grandma's Favorite Chicken Tortilla Soup
Every Friday we have "Grandma Day" at our house, when my Grandma comes over for lunch and to see the kids and make memories with us and do puzzles with my big boy and color with my little girl. She loves soup, and this is one of her very favorites.
Chicken Tortilla Soup
from Amy Newton's blog
1 rotisserie chicken, deboned
1/2 teaspoon olive oil
3-4 cloves garlic, chopped
1 onion, chopped
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans (not drained)
1/2 c. chopped fresh cilantro
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 jar chunky salsa
Garnishes:
corn tortilla chips to taste (great way to use up stale chips!)
sour cream to taste
shredded colby jack cheese to taste
avocado chunks to taste
Saute the onions and garlic over medium heat in the oil in the bottom of your soup pot. (I love my dutch oven for this.) Once cooked, toss everything else in into the pot over medium heat and warm until heated through. Also works well in a crockpot, after you have sauted those aromatics.
Put a handful of crunched up chips in the bottom of bowl and top with warm soup. Add shredded cheese, sour cream, and avocado to taste.
Chicken Tortilla Soup
from Amy Newton's blog
1 rotisserie chicken, deboned
1/2 teaspoon olive oil
3-4 cloves garlic, chopped
1 onion, chopped
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans (not drained)
1/2 c. chopped fresh cilantro
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 jar chunky salsa
Garnishes:
corn tortilla chips to taste (great way to use up stale chips!)
sour cream to taste
shredded colby jack cheese to taste
avocado chunks to taste
Saute the onions and garlic over medium heat in the oil in the bottom of your soup pot. (I love my dutch oven for this.) Once cooked, toss everything else in into the pot over medium heat and warm until heated through. Also works well in a crockpot, after you have sauted those aromatics.
Put a handful of crunched up chips in the bottom of bowl and top with warm soup. Add shredded cheese, sour cream, and avocado to taste.
Sunday, January 4, 2015
Mexican Corn Bread
Mexican Corn Bread
from Jaimee Rose - with pictures!:
1 pkg Jiffy Corn Mix
1 egg
1/3 c. milk
1/4 c. sour cream
1/2 c. cheddar cheese, grated or finely chopped
2 T chopped chives
2 T green chiles, roasted and chopped
kernels from one ear of corn (or 3/4 c. frozen corn)
Heat oven to 400 degrees. Line muffin tins with papers, or spray pan with cooking spray.
In a large bowl, assemble all ingredients. Stir together, fill muffin cups half full, and bake 20-25 minutes. Makes about 8 standard-size muffins and 12-14 mini muffins.
from Jaimee Rose - with pictures!:
1 pkg Jiffy Corn Mix
1 egg
1/3 c. milk
1/4 c. sour cream
1/2 c. cheddar cheese, grated or finely chopped
2 T chopped chives
2 T green chiles, roasted and chopped
kernels from one ear of corn (or 3/4 c. frozen corn)
Heat oven to 400 degrees. Line muffin tins with papers, or spray pan with cooking spray.
In a large bowl, assemble all ingredients. Stir together, fill muffin cups half full, and bake 20-25 minutes. Makes about 8 standard-size muffins and 12-14 mini muffins.
Subscribe to:
Posts (Atom)