This is a two day dish, packed with mexican flavor and fun!
Day one is the Enchiladas and day two is make the leftovers into a casserole. Here is the recipe for both. Enchiladas: 2 Lbs Chicken breasts 1 TBS Cumin 1/4 Cup Hatch Green Chillies 1 Tsp Salt 1 Tsp Chilli Powder 1 Clove Minced garlic I throw all this in the crock pot for 3 hours. Pull it out add 1/2 cup shredded cheddar and and fill tortillas. I use the flour/corn mixed style. Layer and top with two cans of enchilada sauce, Queso fresco and cheddar. Bake at 360 for 25 minutes. Casserole: We turn last nights enchiladas into my world famous Mexican casserole. It's easy and tastes great! 1 can black beans 1 can chopped tomatoes 1 can refried beans 1 bag corn 1 TBS Cumin, salt, smoked paprika and 2 squeezed limes. Cook above, pour in pan and chop your COLD enchiladas into 1 inch bites. Combine in baking dish and top with cheese. Bake at 360 for 30 minutes. Top with avocado and sour cream! You can eat these pictured below or as a dip with scoop style chips! Best served Blue Moon with the Orange of course!
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This a great dish that I build around the sauce. The sauce is a multi-purpose lemon cream sauce I use with chicken, trout, salmon and of course mussels.
The mussels: 2Lbs fresh mussels that is steam in butter and garlic. This is easy to do, about a stick of butter, a little water, and five minced garlic cloves. Cook until the little tasty gems open and discard any that don't. The Sauce: 4 cups chicken stock 8 lemons juiced 2 cups heavy cream 1/2 cup Parm cheese 6 minced garlic cloves Season to taste with equal parts salt, pepper, cumin, coriander, nutmeg and paprika. Season lite to start and build it up so the spices don't overpower the lemon and cream flavors. Cook on med to reduce by about 1/3 Make a roux to stiffen up the sauce above. About 1/4 cup butter to 1/2 cup flour should work but add more to get the sauce to level of thickness you prefer. I pour a little sauce in with the mussels at the end. Serve over favorite pasta and garnish with tomatoes, parm and parsley. This is one of my favorite skillet style breakfasts! The key to this is not over cooking to sweet potatoes as they tend to get mushy if you do. They don't hold up as well as a yukon style potato so you're cooking them in the skillet for only about 10 minutes before baking.
The Hash: 1 very large sweet potato peeled and diced 1 Package jimmy dean sausage (hot, sage or mild) 1 Tbs Salt 1 Tbs pepper 1 Tbs Sage (if you don't use sage sausage) 1 Tbs minced garlic 1/4 cup oil 1/2 chopped sweet onion 1/2 a small red bell pepper chopped (optional) 1/2 cup to 1 cup Cheddar cheese 5 or 6 eggs Cook the garlic and onions in oil. Add the sausage and cook for about 5 minutes. Add the potatoes, plus your spices and go 10 more; Do NOT overcook here to ensure potatoes don't get soft. Drain off any excess fat then mix in the cheese and left melt about a minute. Top with your eggs and bake for 12 to 15 minutes at 450. Serve with an espresso with Baileys and nutmeg! |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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