A bridge over a beautiful waterfall

A bridge over a beautiful waterfall
Nature brings magic

Friday, June 3, 2011

Freaky Food Friday - White Enchiladas, Tortilla Soup, and Taco Seasoning

Hey all!  Today I decided, in honor of Himself who LOVES Mexican food, I'd share three of my favorite recipes.  Two are actual food recipes.  The third is the mix of spices I use in my homemade taco seasoning.  I thought I'd share.  *grin*

Nancy's White Enchiladas

2 c. chopped cooked chicken or turkey
2 c. Monterey Jack cheese, shredded
1/2 c. Mozzarella cheese, shredded
1 1/2 c. Pepper Jack cheese, shredded
1/4 c. milk or heavy cream
2 8 oz. containers sour cream
2 small cans diced smoked green chilies
2 tomatillos, chopped fine
1 medium onion, diced
2 cloves garlic, minced
1 T. chili powder
2 c. cooked rice
12 10" flour tortillas
1/4 c. Monterey Jack cheese, shredded
1/4 c. Pepper Jack cheese, shredded

Preheat oven to 350 F.  Grease 13x9 baking dish and set to the side.  In a large pan, place 4 c. of cheese and add the milk and sour cream.  Set aside remaining 1/2 c. of cheese.  Heat on medium heat until the cheese starts melting.  Add everything else except for rice and chicken.  Mix together until sauce is thick and smooth.  Set aside 1/2 c. of sauce and then add the rice and turkey.  Take filling and pour into tortillas.  Roll like a burrito and put into the baking dish.  Take remaining sauce and cover the top of the enchiladas.  Sprinkle remaining cheese on top and bake for 20 minutes, or until cheese is melted.  Serve immediately.

Tortilla Soup

18 c. chicken broth
12 cloves roasted garlic
1 10 oz. can diced tomatoes, drained
1 large onion, chopped
2 jalapeno peppers, cleaned and chopped into 1/4" pieces
2 Anaheim peppers, cleaned and chopped into 1/4" pieces
2 tsp dried oregano
1 T chili powder
4 c. chopped or shredded cooked chicken
2 limes, juiced
12 (6 inch) tortillas, cut into strips and toasted

In a large heavy pot, bring chicken stock, roasted garlic, tomatoes, peppers, and spices to a full rolling boil.  Simmer for 30 minutes.  After 30 minutes, sautee onions until brown and translucent.  Add to pot with chicken and lime juice.  Simmer until chicken is warm.  Put tortilla strips into the bowls and pour the soup in on top.  (This makes 12 good sized servings.  I'm used to feeding a large crowd of people.)

Anni's Taco Seasoning

4 tsp. dried minced onion
3 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. chipotle powder (or 1/8 tsp cayenne, if you prefer spicier stuff)

Mix all dried spices together and store in an air tight container.  Add 1 Tablespoon of mix per pound of ground meat.

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