July 2, 2009 by Scott.

INGREDIENTS:
- 2 large cans (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chili peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese (can cut in half if desired)

Directions:
1. Cook chicken and shred.
2. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges.
3. Layer Crock Pot with sauce (1 can), tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Use half of each for the both layers. Split the second can of sauce between the middle layer and top)

Cover and cook on LOW for 5 to 7 hours.

Posted in Slow Cooker, Mexican, Chicken | No Comments »

April 13, 2009 by Scott.

Ingredients:
- 5 to 6 lbs Pork Butt or Shoulder
- 2 (4 oz) cans Ortega green chilies, diced
- salt to taste
- garlic powder to taste
- chili powder to taste
- 1 (7 oz) can green chili salsa

Directions:
1. Cube pork and work seasoning into cubes. Let sit over night (or at least a few hours before cooking)
2. Flour meat and brown quickly (be sure pan is VERY hot)
3. After cubes are browned, drain extra fat from mixture
4. Add peppers and salsa (potatoes or rice if used.
5. Put into slow cooker (all day)

Serve with tortillas; garnish with sour cream or grated cheese (optional)

Posted in Mexican, Pork | No Comments »

August 1, 2007 by Scott.

Basic Mexican chicken recipes can be used with a dozen different recipes. Chicken tacos, soft chicken tacos, chicken enchiladas, etc.

Ingredients:
- 4 Chicken boneless breasts or your choice.
- 1 tablespoon salt (or to taste)
- 1/2 teaspoon of cumin
- 2 tablespoons of chili powder
- 2 garlic cloves or 1 teaspoon of garlic powder
- 1 medium onion
- 2 medium bell peppers
- 3 tablespoons cooking oil your choice
- 12 oz can whole tomatoes or chopped

Instructions:

- Put the chicken breasts and salt in a pot and cover with water, bring to boil, loosely cover.
- Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
- When cooled, take and cut in strips 1/4 by 1 inch would be great. (I simply shred the chicken with two forks)

- In a skillet add oil, saute: onion, bell peppers sliced then quartered, garlic (if using fresh garlic).
- Cooking over low heat till lightly sauteed, add chicken cooking 3 or 4 more minutes.

- In a blender add 12 oz can tomatoes, 2 cups of chicken stock from your chicken, garlic powder if not using fresh garlic, chili powder, cumin and salt.
- Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

You do not want to boil out all of the juices. If you need to reheat, you will still have moist chicken, that you can use in other recipes.

Posted in Mexican, Chicken | 1 Comment »

August 1, 2007 by admin.

Ingredients:

• 2 lb. lean beef (cubed)
• 1/4 c. oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 16 oz. tomato sauce
• 1 1/2 c. water
• 3 to 4 tbsp. mild chili powder (or to taste)
• 2 tbsp. cocoa
• 1 to 2 tsp. salt (or to taste)
• 2 tsp. oregano
• 1 tsp. cumin
• 2 tbsp. peanut butter
• 1 tsp. cinnamon
• Optional: 1/2 tbsp. ground cayenne pepper for extra heat

Directions:

1. Brown meat in hot oil. 
2. Saute onion and garlic; add to the meat. 
3. Add all remaining ingredients and mix well. 
4. Cook over low heat uncovered, for 30 minutes or until slightly thickened. 
5. Cover and cook for 45 minutes longer. 

Serve with hot flour tortillas.

Posted in Mexican, Beef | No Comments »