Red Chile Sauce Chicken Enchiladas

(From Mel's Kitchen Cafe)

INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Slow Cooker Pork Tacos

3 lbs pork shoulder (or any pork loin that is well marbled with fat)

1 large onion, chopped

1 7 oz. can chili verde

1 7 oz. can chipotle peppers in adobe sauce, chopped up

1 tsp. oregano

3 cloves garlic, minced

3 Tbs. lime juice

Salt and Pepper

Corn/flour Tortillas

Cilantro

Chopped tomatoes

Put pork in crock-pot, salt and pepper. Add chili verde, peppers, cloves, oregano, half of the onion and lime juice. Cook on high for 5 hours or low for 8-10. Meanwhile, in a bowl add rest of chopped onion and some chopped up cilantro, cover and put in fridge. Take pork out with one hour left of cooking time, shred, and add it back to the pot along with a handful of chopped cilantro.

If using corn tortillas, warm them up in a saute pan on both sides. Top tacos with onion/cilantro mix and tomatoes and enjoy.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa (I just used some canned green chilies)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder

1/4 t granulated garlic or garlic powder

3 Tbs. chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese (or whatever cheese you like)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, granulated garlic and cilantro. Stir to combine. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Akiko's Fried Rice

2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil

Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.

I do add a splash of Soy Sauce at the end.

Mexican Coleslaw

• 6 cups very thinly sliced green cabbage, (about 1/2 head) (I just use bagged coleslaw mix with carrots)
• 1 1/2 cups peeled and grated carrots, (2-3 medium)
• 1/3 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

This is really good topped on refried beans and eaten with corn chips.

Pico De Gallo

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced (I used Jalapeno)

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime juiced

1/4 cup extra-virgin olive oil

1 tsp. kosher salt

In a mixing bowl, combine all ingredients together.  Toss thoroughly.  Let it sit for 15 minutes-hour to allow the flavors to marry.

Beans and Rice

2 Tbs. olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp. cayenne pepper

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. chile powder

2 plum tomatoes, chopped

2 cups canned black beans, rinsed

1 cup water

3 Tbs. chopped cilantro

4 cups cooked rice

Garnish with Salsa, grated cheese, sour cream, red onion or scallions

In large skillet heat oil over med. high heat.  Stir in onion and cook for 2 min.  Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute.  Stir in tomatoes, salt, beans and water and stir well.  Simmer mixture for 15-20 minutes or until thickened.  Stir in cilantro.  Serve hot over rice or wrap in tortillas for burritos.