My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was.
This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
This Mexican inspired dish is my own creation and is a household favorite! We MUST have this dish at least once a week. Be warned, it's extremely tasty and addictive. We always serve this with Basic Mexican Rice Recipe #60573. I suggest adding a tsp of your favorite hot sauce if you like your filling to pack a little more heat.
This is one of my favorite empanada dough recipes. You can fill the pastry with your choice of fruit filling or meat, whichever you prefer. I like to cook shredded pork in my crockpot and fill these pies and serve with a warm sauce and my Recipe #186079. You can't go wrong with this recipe.
Revised September 8, 2006. Just did a test run on this and it's SOOOO good! The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish is baked like a casserole, so much easier. Great vegetarian main dish!
I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.