Chicken Enchiladas

 

• For the Chicken:
• 1 tablespoon olive oil
• ▢4 boneless skinless chicken breasts (about 1.5 pounds)
• ▢1 teaspoon sea salt
• ▢1 teaspoon garlic powder
• ▢1 teaspoon ground cumin
• ▢.5 teaspoon smoked paprika
• ▢.5 teaspoon cayenne pepper
• ▢1 16 ounce jar salsa verde ( I use Herdez)
• 
  
• For the Enchiladas

• 
  
• ▢12 medium corn or flour tortillas
• ▢6 cups shredded Monterey Jack cheese
• ▢2 cups shredded Mexican blend cheese (optional)
• ▢extra salsa verde (optional)

For the Chicken:

• Add the olive oil to the bottom of the Instant Pot, and add the chicken.
• Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper. Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered.
• Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops.
• Open pot, and remove chicken to a large bowl. Pour the cooking liquid into another bowl.  Use a hand mixer to shred the chicken slightly. You want the chicken cut into small chunks instead of finely shredded. Or shred with 2 forks.

For the Enchiladas:

• Place about 1/3 to 1/2 cup of cooking liquid into a greased 9x13" baking dish.
• Place about 1/4 cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese. Roll one end of tortilla over the filling, and form enchilada. Place enchilada, seam side down, into baking dish. Repeat process until all tortillas are made, and pan is full. 
• Spread about 2 cups of cooking liquid over enchiladas, and sprinkle 1 cup of monterey jack cheese over enchiladas. 
• Bake at 350 degrees for 20 minutes or until enchiladas are heated through and bubbly, then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted. Remove from oven, and let stand for about 5 minutes before serving.

Sweet Potato Fajitas

 1-2 sweet potatoes, peeled and sliced long

2 T. olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. cumin

1/2 tsp. paprika or chili powder

Stir sliced sweet potatoes with oil and spices. Spread out on roasting pan covered with parchment paper. Roast in the oven at 450 degrees for 30 mins., stirring once during cooking time.

Serve with guacamole, crema, Spanish rice, beans, tortillas, salad, tomato, etc.

Crema (opt.):

1 c. yogurt

zest and juice of 1 lime

salt, to taste

Tomatillo Sauce

3 lb. tomatillos, husked and rinsed

1-2 can of green chilies (can use other kinds for added heat)

3 garlic cloves, chopped

1/4 cup olive oil

1 Tbs. sea salt, or to taste

To make the sauce, in a saucepan,cover the tomatillos (and chilies, if using fresh ones) with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain. Place the tomatillos and rest of the ingredients in a blender; process until a smooth sauce forms. 

Makes a yummy sauce for chicken enchiladas, over white rice, or for just eating with tortilla chips.

Tomatillo Salsa Verde

1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.

Classic Beans and Rice

2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin

Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)

Turkey & Cilantro Wraps

1 lb. ground turkey
1 T. olive oil
1 c. white onion, finely chopped
4 tsp. garlic
salt & pepper, to taste
1 c. fresh cilantro, finely chopped

Brown the turkey in the olive oil. Then add the onion, garlic, salt and pepper and cook til onion is translucent. Remove from heat; add cilantro. Eat in tortillas, on lettuce wraps, or as a salad. Serve with fresh tomatoes, avocado, cheese, etc.

Chicken Tamales

Wrap:
Corn husks, or aluminum foil

Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth

Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)

Dough: Mix the masa, salt and oil.  Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh. 

Filling: Just stir it all together. 

Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil.  Take a piece of masa about the size of an egg.  Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate.  It should be no thicker than 1/4 inch or so.  Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle.  The ends should be sealed too.  Roll up tightly in the husk or foil.  Twist the tinfoil to hold or fold over the excess husk.  Layer in a steamer basket and steam 45-60 minutes.

You can wrap in foil until you are ready to eat.  Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.

A little more work than usual, but they are worth it!