Enchiladas

I got a bunch of chili's and tomatillo's from Bountiful Basket. I decided to make my own green sauce instead of one from the can. It turned out wonderful and filling.

Tools:

2 Cookie Sheets
Blender or Food Processor
Knife
Cutting Board
Glass Baking Dish
Mixing Bowl

Ingredients:

1lb Boneless/Skinless Chicken Breast
4 Anahiem Chili's
7 to 8 Tomatillos, depending on size
2 Jalapeños
3 Roma Tomatoes
6 Cloves Garlic
1 Large Onion
2 Tbs Canola Oil
1 Bunch Cilantro
1 Tbs Chipotle Powder
1 Tbs Cayanne Pepper
1/2 Tbs Black Pepper
1/2 Tbs Salt
8 Large Tortillas
16 oz Shredded Cheese, any kind that melts well
Red Taco Sauce(Optional)

Directions:

Pre-heat oven to 375°F, Place on cookie sheet the chili's, jalapeños, tomatoes, garlic, and onion. Pour the oil over the top and coat all vegtables. Season the vegtables with 1/4 Tbs salt and black pepper. Roast for 30 minutes or until peppers get a dark coloring on the skins. On second cookie sheet place the chicken breasts and cook for 40 minutes or until the chicken juices run clear.

Once vegtables are done let them cool for about 10 minutes. Once cooled then cut open the peppers and deseed them. Peel garlic and onions and place them in the food processor with the peppers and tomatoes. Peel and wash the tomatillos and place in food processor. Blend and use canola oil from roasting the vegtables in the sauce. Add the rest of the seasonings and the cilantro then blend until smooth.

Once chicken is done and cooled down, shred. Take the tortillas and place some of the chicken on it, then the cheese, then the red sauce.

Then roll them up. Place some of the sauce in the bottom of glass pan. Place the enchiladas in the glass dish until full.

Pour the rest of the sauce over the top. Sprinkle the remaining cheese over the top and top with the red sauce.

Bake for 20 minutes or until cheese is melted and sauce is bubbling.

Shredded Salsa Chicken Tacos

The crockpot is a wonderful invention that I use when I want to have an easy day of cooking. If used right, the meat is flavorful and moist. I used it make soups to roasts, but the recipe I used now was to make tacos, the remaining of the recipes doubles a soup, which I will post later on this week.

Tools:

Cutting Board
Knife
CrockPot
Mixing Bowl

Ingredients:

3 Large Chicken Breasts
3 Stocks Celery
1 Onion, 1/2 chopped into big chunks, 1/2 diced
8oz Salsa
2C Water
8oz Tomatillo Sauce(recipe follows)
3 Cloves Garlic, diced
8 to 10 Tortillas
Shredded Cheese(optional)
1 Bunch Cilantro, chopped finely
3 Limes
1Tbs Salt
1Tbs Pepper

Directions:

Place chicken, salsa, 1/2 chopped onion, chopped celery, water, tomatillo sauce, 1/4 of cilantro, salt, pepper, and the juice of 1 lime in the crockpot. Then turn on crockpot on low or medium heat and cook for 4 to 6 hours. If you want it cooked faster, just put it on high and it will cut the time in half.  

Then take out the chicken and shred it and put it back into the crockpot for another 2 hours.

Use the remaining onion and cilantro diced, place into mixing bowl. Use the juice from the 2 remaining limes. Then mix together and set in refridgerator until ready for dinner.