My mother gave me this recipe. She found it while clipping coupons. It is from S&W. This is the best stew I have ever eaten and my family requests me to make it quite frequently. It has become a "comfort food" for us. Perfect to make if you have leftovers after baking a large turkey or chicken. Can be made vegetarian or vegan if desired.
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.
This is different and delicious, wonderful to serve for parties and for snacks. If you are a garlic and onion-lover (like me) then add in 1-2 tablespoons fresh garlic with an onion when browning the beef. Any amount of garnishes may be used, the amounts listed are only estimated --- my recipe #76616 works well with this :)
Delicious chicken dish for a nice, simple, light meal.
Note:This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.
Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.
Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.
I found an all meat chili recipe online a couple yeas ago because my family loves the taste of chili minus the beans, however it was a lengthy recipe with many odd ingredients and although it was wonderful it took way too much effort to make. I used that recipe as my base and tweaked it using more easily available items and took out a lot of the unnecessary steps. It makes almost 10 lbs in a 6 QT stock pot but it is always gone before the week is out. After we eat it as chili we use the leftovers for chili dogs and nacho snacks...I have 4 children and they love when I make a nacho bar with all the fixins and they can make their own personal nacho platter with all the things they like on top. Hubby loves it too of course!I hope you enjoy it as much as we do.
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic!
I find that I barely have enough cream sauce, you might consider doubling it for ease.
Here is a recommendation for the order of prepping things...
*Start chiles soaking (30 minutes)
*Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat)
*Butter 13x9x2 baking dish
*Preheat oven to 350°F
*Slice and sauté mushrooms
*Cook and eat (and drink Margarita)!
I found a recipe on Recipezaar.com called "Gringo Casserole" which was very good, but I got the idea to make it more like my favorite Mexican dish; chicken fajitas. My whole family loves this dish and it's very easy to make.
After tasting the best tortilla soup of my life in Kino Bay, Mexico, I set out on a quest to duplicate. The recipe has been somewhat 'gringoized' however it's very close. The key is use the freshest ingredients as possible.