Sopapillas

These little fried pastries are just....divine! They almost remind me of the flavor of my favorite treat in Disneyland the ultimate "churro" which could be the most missed luxury from living in So. California. No, but seriously, if you want something light and airy these sopas are the recipe to try. I love them with a little cinnamon and sugar and....a little butter, or even honey drizzled over the top. Either way, I can't just stop at one believe me, I've tried!

Ingredients:
4 cups flour
2 tsp. baking powder
1 tsp. salt
4 tbsp. shortening
1 tsp. salt
1 1/2 cups warm water

Directions:

Heat up about an inch of canola oil on med-med high heat about 375 degrees. Then in a large bowl or stand mixer add the flour, baking powder, salt, and shortening. Mix in water until smooth. Cover and let stand for 30 minutes. Roll out to 1/4 in. thick (if too thick will not puff up like a pillow in cooking). Cut into 3-inch squares. Fry until golden brown. (approx. 20 sec on each side) Serve hot with toppings of choice.

Smoky Chicken Flautas

These were just delicious! They are packed with flavor but not spicy. If you want something easy, quick, and with a Mexican flare these are perfect. Definitely one of my personal favorites!

Ingredients:

4 oz. cream cheese (1/2 cup)
1/4 cup homemade chipotle ranch
2 tbsp. chipotle salsa cremosa (found at Walmart)
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika
1/2 tsp. fajita seasoning
1 tbsp. chili powder
3 tbsp. cilantro or 1 tbsp. dried cilantro
2 tbsp. green onions chopped
2 cups grilled chicken cooked with fajita seasoning
1 pkg flour tortillas
1 cup cheddar and monteray jack cheese mix

Directions:

In a small bowl heat the cream cheese for 20 sec in the microwave. Add all ingredients and mix together fill each warmed tortilla with the cream cheese mixture, add the chicken and cheese separately to each one. Place on a foil lined sheet pan with the seam side down. Sprinkle with kosher salt and chili powder and bake at 425 degrees for 17 minutes.

Dipping sauce:

1/2 cup sour cream
3 tbsp. chipotle ranch
1 tbsp. chipotle salsa cremosa

Its also really good to serve with guacamole and use that to dip in. Delicious!

White Bean Soup

This is a recipe from Jen, one of my good friends. It's super easy and I just tried it out a few days ago and it's really good and healthy.

Ingredients:

1 bottle Herdez green salsa

2 can white beans

2 can chicken, drained

1 tsp. cumin

1 box chicken broth

Cheese to sprinkle on top

Directions:
Simmer salsa in a pan then add remaining ingredients. Let cook for 10 minutes. Serve

Jalapeno tortilla chicken wraps

Yum! these were really good especially with the quick salsa you can make to add to it.

Ingredients:

3 chicken breasts, cooked and shredded

1/2 tsp. chili powder

1/4 tsp. garlic powder

1 small red pepper, diced

2 tbsp. ranch dressing

1/3 cup shredded cheddar cheese

1/2 cup homemade salsa

1 pkg. Jalapeno tortillas

Salsa:

2 tomatoes, seeded and chopped

1/4 cup red onion, chopped

1/4 cup green pepper, chopped

3 tsp. cilantro chopped

1/2 tsp. minced garlic,

1/8 tsp. salt

1/8 tsp. pepper

Serve immediately or cover and chill for up to 3 days.

Directions:

After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.

Enchilada Casserole

Got this recipe from our Recipe club. It was really good.

Ingredients:

1 dozen burrito size tortillas

3 lbs. cooked ground beef

2 bags shredded Colby jack & cheddar cheese

1 can black olives, diced

1 can corn
1 can enchilada sauce

3 green onion, diced

3 tomatoes, diced

1 bag shredded lettuce

1 packet taco seasoning

1 can mild salsa

1 container sour cream

Directions:

Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.

Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people

Creamy Chicken Enchiladas

I was looking online for a new and easy enchilada recipe i could try, and I came across this recipe from here. They turned out super delicious and were quite easy to make. Troy really liked them too, so we'll be making these again!

Ingredients:

1 tbsp. butter

1 can tomatoes

1 can green chili's

1 pkg. cream cheese

2 cups chicken (I used 2 cans instead, drained)

12 Tortillas

2 cup Monterey Jack cheese

1/2 pint whipping cream

Directions:

In a saucepan, melt butter. Add the tomatoes and green chili's, saute for 1 minute. Stir in cream cheese & chicken. Fill Tortillas. I made 10 flour tortillas in a 9x13 pan and 8 corn tortillas in a small dish. Sprinkle cheese on top and pour the whipping cream over it. It will make it creamy a good. Cover and cook at 350 degrees for 30 minutes then uncover and change to Broil to brown the top for approx 5 minutes.

Chicken Taco Rice

Ingredients:

1 lb. Chicken, cut into strips

1 can chicken broth

1 8 oz. tomato sauce

1 pkg. taco seasoning

1 12 oz. can corn

1 med. green or red pepper cut into thin strips

1 1/2 cups minute rice

1/2 cup shredded cheese

Directions:

Cook and stir chicken in a pan. Add broth, tomato sauce, and seasoning mix, bring to boil. Reduce heat and cover and simmer for 5 minutes. Add corn and peppers and bring to boil again. stir in rice and then cover and remove from heat. Let stand for 5 minutes. Serve with cheese, tortilla chips, and sour cream. Serves 4

Enchilada Lasagna

Ingredients:

1 can refried black beans
1 can diced green chiles
1 container 15 0z. Ricotta cheese
1 egg, lightly beaten
2 tsp. Mexican seasoning
1/2 tsp. salt
2 can 10 oz. enchilada sauce
18 corn tortillas
1 can mexicorn, drained
1 pd. grilled chicken breast, diced or shredded
3 cups shredded Mexican blend cheese

Directions:

Heat oven to 400 degrees. In a glass bowl heat up black beans and chiles. In a separate bowl stir together ricotta, egg, mexican seasoning, and salt; set aside.
Spread 1/2 cup of sauce evenly in a 9x13 pan. overlap tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half the mexicorn and chicken then shredded cheese. Top with 1/2 cup sauce. Add six more tortillas and repeat steps. Adding 2 more layers. Cover with foil and and bake 400 degrees for 40-45 minutes until bubbly. Let rest for 15 minutes before serving.

Deshebrada

Ingredients:

1 4-5 lb. beef roast

1 28 oz. can Herdez Salsa Casera Mexican Picante (can find it in local grocery store like walmart)

fresh uncooked tortillas

Directions:

Place roast in a crockpot. Season and fill up with water or broth completely. Cook on low for 10-12 hours over night. Then drain water and shred beef. Add the whole can of Picante salsa and set on high for 1 hour. Serve on hot fresh tortillas (preferably the uncooked fresh ones at Costco or homemade).  I've got my whole family hooked on it. You don't put anything else on it, but if you want to you can add lettuce or salsa. So good!

Grandma Robinson's Enchilada's

Ingredients:

1 cube butter

4 garlic gloves, chopped

1-2 tbsp. Chile powder

2 quarts water

1 tbsp. sugar

1 sm. can tomato paste

1-2 tbsp. Puree de tomato bouillon
dash cumin

dash oregano

for heat add 1 can pato sauce (opt)

flour for thickening

Directions:

Melt butter and add garlic to saute, then add Chile powder and cook for one minute. Add water and the rest of ingredients. Add water to flour to make a paste to thicken. Layer your enchiladas with cheese and chicken and tortillas cook in the oven until cheese is melted.

Taco Soup

Ingredients:

1 lb. lean hamburger

1/2 cup onion

3 cups water

2 26 oz. stewed tomatoes

2 16 oz. kidney beans with juice

1 16 oz. tomato sauce

1 pkg. taco seasoning

1-2 cups frozen corn

Directions:

Cook the onions and hamburger together on med high and then add the rest of the ingredients. Simmer on low to thicken for 30 min. Serve with cheese, sour cream, chips, and avocado slices.

Chicken Chimichangas

I love Chimichangas. These are easy, and really so yummy (especially on day two for leftovers...and I don't like leftovers)

Ingredients:

2 cloves of minced garlic (i'm not a garlic fan so i skip this)

2 medium onions, diced

2 tomatoes, diced

1 tsp. cumin

2 cup cooked chicken, chopped

1 (4 0z) can chopped green chilis

salt to taste

grated cheese

refried beans (optional)

Directions:

Saute all ingredients and put 2 spoonfuls in center of flour tortilla along with some grated cheese. Fold in 4 sides. Spray generously with Pam. Bake at 375 for 15-20 minutes. You can also fry on both sides and drain on paper towels, but i like the healthier version.

Serve with Sour cream, and salsa

Cafe Rio's Sweet Pork

Ingredients:

6 lb. pork roast

2 c brown sugar

1 1/2 cans coke (or 20 oz.)

16 oz. Pace Picante Sauce

Directions:

Trim fat from roast, and cook in crock pot full of water for 6 hrs. (until tender) Remove roast and shred also remove any fat. Dump water out of crock pot and replace the shredded pork. Pour coke, brown sugar, and picante sauce over the meat. Slow cook for 3-4 hrs. ( I think you could get away with not using so much coke, it tends to be a little runny.) Enjoy!

Pork Roast Enchiladas

This makes a ton of food so whatever you don't use can easily be kept in the freezer.

Ingredients:

1 small pork roast (approx 5 lbs)

2 23 oz. cans tomato sauce

1/3 c. Worcestershire sauce

2/3 c. sugar

1/3 c. ketchup

1 Tbsp. dried onion salt to taste

1 squeeze of BBQ sauce

mozzarella cheese, shredded

flour tortillas (the uncooked ones are the best)

cooked rice (1 cup for about 4 burritos)

black or pinto beans

green Chile enchilada sauce

Directions:

Cook the pork roast on low for about 6 hours, or until cooked through. You can lightly salt and pepper. Add about 1/2 cup water in the bottom so it doesn't stick to the pot. It will produce a lot of juices on it's own. When it is fully cooked, discard the juice and shred the pork. Just before the pork is done (or while you let it cool enough to shred it) combine in a large pot the tomato sauce, Worcestershire sauce, sugar, ketchup, dried onion, salt, and BBQ sauce. Warm over low-med heat and stir until the sugar is dissolved and it's all well blended. Add the shredded pork to it and let it all warm through.While the pork sauce mixture is warming, cook the tortillas and rice. Layer in the tortillas the rice, beans, a little bit of mozzarella cheese, a couple teaspoons of green Chile enchilada sauce (reserve the majority for later) and the pork mixture. Wrap the tortilla and place in a baking dish. When you've prepared all the enchiladas you need, cover with the remaining green Chile enchilada sauce and mozzarella cheese. Bake for about 20 minutes at 350 degrees, just enough to warm it through and melt the cheese.

Serve with sour cream, salsa, and chips

Enchilada Pie Casserole

Ingredients:

8 (6”) corn tortillas
12 oz salsa
1 can (15.5 oz) kidney beans, drained & rinsed
1 cup shredded cooked chicken
1 cup shredded Monterrey Jack cheese with jalapeno peppers

Directions:

Prepare foil handles for slow cooker (see below); place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken, & cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Pull out by foil handles.Foil Handles: Tear of three 18x2” strips of heavy foil, or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier. This can also be prepared as a casserole in a 9x13" pan. Bake at 350 for 30-40 minutes

Homemade Tortillas

Ingredients:

2 cups flour

1 tsp salt

1/4 cup shortening

1/2 cup warm water

Directions:

Sift together flour and salt. With a fork, cut in shortening. add water and mix with fork to make a stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 8-10 pieces and shape into balls. Roll out to paper thin. Bake on very hot nonstick ungreased pan until freckled, about 20 seconds on each side. (If your crunched on time they have fresh refrigerated tortillas in the cool section by the cheese)

Quick Taco Soup

Fry Together:

1 lb Ground Beef

Onion Powder (as desired)

Add:

3 Cans Original Nally's Chili

1 1/2 Cups Frozen Corn

1 Packet Ranch Dressing

1 Packet Taco Seasoning

1 3-4oz. Can Green Chile's

1 15 oz. Can Tomato Sauce

1 1/2 Cups Water

Toppings:

Sour Cream

Cheese

Frito's Chips

Chicken Tortilla Soup

Ingredients:

4 chicken breasts or 2-3 lbs. of tenders

2 15 oz. cans black beans, undrained (you can substitute 1 can of white beans if you want)

2 15 oz. cans of Mexican stewed tomatoes or Spicy Rotel tomatoes

1 Cup. salsa

4 oz. can mild chopped green chilies

14 oz. can tomato sauce

tortilla chips or strips

grated mexican cheese

sour cream

Directions:

Combine all ingredients except chips, cheese and sour cream and cook on low in crock pot for 8 hours. Top with chips, cheese and sour cream. ENJOY!!!

Cafe Rio's Black Beans

Ingredients:

1 Can of Black Beans, Rinsed and Drained

1 1/3 Cups Tomato Juice

2 Cloves Garlic, Minced

1 tsp Cumin

2 tbsp. Olive Oil

1 1/2 tsp Salt

2 tbsp. Fresh Cilantro Chopped

Directions:

In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio's Cilantro Lime Rice

Ingredients:

4 Cups Chicken Broth

2 Cups Uncle Ben's Original Long Grain Rice

2 Cloves of Garlic

1/2 Bunch of Cilantro

1 Can Green Chile's-(or equivalent fresh)

1/4 Onion

1/2 Limes Juice

Directions:

Blend garlic, cilantro, green Chile's, & onion together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.