Easy White Chicken Enchiladas
Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small ... [... more]
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Chicken Enchiladas II
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the ... [... more]
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Beef Enchiladas I
In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. ... [... more]
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Chicken Enchiladas I
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black ... [... more]
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Poblano Chile Enchiladas a la Gringa
Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the ... [... more]
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Cottage Cheese Chicken Enchiladas
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: ... [... more]
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Shredded Beef Enchiladas
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, ... [... more]
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Sour Cream Chicken Enchiladas
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 ... [... more]
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Spinach Enchiladas
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of ... [... more]
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Perfect Flan
Sugar and water are brought to a boil; the water boils away and the sugar changes from pale gold to amber to brown. You can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils. Toss the lemon juice with the sugar ... [... more]
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Making Tamales
There are three important components to a tamale: the wrapper, the dough and the filling. It's most common to wrap tamales in dried corn husks which have been soaked in water to make them pliable. Occasionally, people will use fresh corn husks ... [... more]
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Tex-Mex Favorites
There are four basic components to any enchilada: tortillas, filling, sauce, and topping. Tortillas come in two basic varieties: corn and flour. Both varieties are common in Tex-Mex cooking, although corn tortillas are much more traditional in ... [... more]
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