Category: TEXMEX / CAJUN / CUBAN

ENCHILADAS RANCHERAS LASAGNA

So do you know what the first step is in making Enchiladas Rancheras is?  To make a pot roast one day and pork carnitas the next of course.  I’ve made these enchiladas for years but always find the best flavor comes from using leftover pot roast & leftover pork carnitas in tandem along with fresh made tortillas and tomato sauce.  I’d like to say I made these tortillas, but I ran out of time with company coming and purchased  them from a local market who makes them fresh in the store.  I just love watching those girls work!
ENCHILADAS RANCHERAS LASAGNA
Shredded beef
4 large tomatoes,sliced
3 cloves garlic, smashed
1 teaspoon sea salt
1 teaspoon white pepper
1 large can can chopped green chiles
2 cups shredded cheese (I like a combo of jalapeno cheddar and Monterey jack)
tortillas
PURE
  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • Roast tomatoes until crushable.
  • Add green chiles and garlic until well blended.
  • Stir in salt and pepper.
  • Puree’.
  • Split sauce in half.
  • Soak shredded meat for at least an hour in the sauce (though I prefer over night).
  • Spread your tortilla lightly with some of the tomato sauce.  
  • Fill with meat and sprinkle with cheese.
  • Roll up and place in baking dish.
  • When full, pour remaining sauce over the enchiladas.**
  • Top with remaining cheese.
  • Bake for 30 minutes.
  • Serve with GARDEN TOMATO SALSA and Fresh Guacamole.
**This time I was trying to feed a full house and was running out of refrigerator space so I tried something new and made 2 layers in the same pan and made a casserole out of it – worked like a dream.  We just called it Lasagna cut it into squares and everyone was happy.

CHICKEN EMPANADAS

aka CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS

My mom sent me a recipe recently that she’d made and said they’d really loved.  It is sooooo simple, EXTREMELY TASTY, but moreover it was really easy to “modify” – you know me, I MUST modify!  I’ll put the original recipe up and note the adjustments in red.

FRITO PIE RE-VISITED aka BLACK BEAN CHICKEN NACHOS
1 tablespoon butter
4 small boneless skinless chicken breasts (1 lb.) 1 pound chicken tenders **
1 cup TACO BELL thick & chunky salsa 1 cup PACE thick and chunky salsa
1 can (15 oz.) black beans, undrained 1 can (15 oz.) black beans, drained but not rinsed
1 cup KRAFT 2% Milk shredded Cheddar Cheese 1 cup TILLAMOOK medium shredded cheddar cheese
FRITOS

  • Melt butter in skillet and brown chicken until just cooked through.
  • Add salsa and beans.  Bring to a boil and cover. Simmer on medium to low about 5 minutes.
  • Remove from heat.
  • Top with cheese. Cover and let stand until cheese is melted – 4-5 minutes.
  • Serve over Fritos and a dollop of sour cream.

**Next time I’ll cut the tenders into bite sized pieces.

TACO RING

A lot of people have asked about this recipe of late, so I thought it was time to share it. It is so simple and looks so good too. It’s great for Super Bowl parties, potlucks, etc… Kids really love it too.

1 1/2 pounds ground beef  
taco seasoning

1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls
1 large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

  • Preheat oven to 350 degrees.
  • In a skillet brown the ground beef and onion. Drain.
  • Add taco seasoning and green chiles.
  • Simmer 5-10 minutes. Drain again so there is no excess moisture.
  • I use my stoneware pizza stone. Lightly spray it with PURE.
  • Unroll the crescent rolls and separate them.
  • Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
  • Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
  • Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
  • Bake according to the biscuit directions and golden.
  • I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
  • Garnish with sour cream and remaining cheese.
  • Serve immediately.

FIRE ROASTED ENCHILADAS via MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn’t disappointed. It’s FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!
Mississippi Pot RoastMISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, cut into chunks
  • Layer the celery, onions and carrots in a 6 quart slow cooker.
  • Top with roast.
  • Sprinkle the dry mixes over the roast.
  • Top with peppers and then butter slices.
  • Cook on low 8 hours.

CHICKEN & GREEN CHILE FLAUTAS

CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping

  • In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
  • Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
  • Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
  • Cook tortillas seam side down and then turning to brown all the way around.
  • DO NOT crowd the pan.
  • Drain on paper towels.
  • Serve with your favorite sauces.

CHICKEN ENCHILADAS SUIZA

CHICKEN ENCHILADAS SUIZA

2 pounds boneless chicken breasts (or bone in if your prefer)** SEE NOTES
1 teaspoon garlic salt
1 teaspoon white pepper
1/2 cup sour cream
4 ounce can chopped green chiles, drained well
1 bunch green onions, chopped
1 can Rotel mild original tomatoes with green chiles, drained
10 ounce can mild enchilada sauce, green
2 cups finely shredded jack and cheddar cheese
tortillas

  • Place chicken in stock pot with enough water to cover, salt and pepper.
  • Bring to a low rolling boil until chicken is cooked through.
  • Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

 

  • In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

ASSEMBLY

  • I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with.
  • Lightly spread a thin layer of sour cream on each tortilla.
  • Divide the chicken mixture amongst all the tortillas and roll them securely.
  • Place each one seam side down, side by side in a lightly sprayed rectangular baking dish.
  • Pour the sauce evenly over enchiladas and top with remaining cheese.
  • Bake foil covered for 30 minutes at 325 degrees.
  • Uncover and bake another 15 minutes until cheese is melted and crisp.
  • Serve with re-fried beans.

NOTES: Rotisserie chicken pieces make an awesome substitution and decrease your prep time 😀

Originally posted 2-5-2010
Updated 7-25-2022