tortilla

Food Friday: Gringo Enchiladas

These are American Mexican Enchiladas adapted for Gringos. Not really very Mexican. I think of them as the ultimate comfort food.

I ran this before using leftover turkey. I think it is worth a re-run with pictures.

Gringo Enchiladas

Place the following in a saucepan over medium heat:

1 lb chicken boiled and shredded

1 green onion chopped

Add and combine until melted:

¼ cup cream cheese

2/3 cup shredded cheese (cheddar, Monterrey Jack, or a combination)

Combine:

8 oz can tomato puree

1 cup prepared salsa (however you like it, medium or hot… or mild)

1 tsp adobo or coriander or some fresh cilantro

Add about ½ cup of tomato mixture to the chicken.

Oil a baking dish and heat oven to 350 degrees

Heat about 8 flour tortillas

Place 2 tbsp (or more) of mixture into each tortilla

Roll up and place seam side down in the baking dish

Once you have used up all the stuffing, cover the tortillas with

Salsa

Shredded cheese

Cover with aluminum foil and bake for 25-30 minutes

Remove foil and cook another 5-7 minutes if you want, but you don’t have to.

Serve with Guacamole

1 avocado mashed

1 tbsp lemon juice

Dash salt

Mash the avocado in the lemon juice, add salt if desired

Food Friday: Mashed Potato Quesadillas

My son went to Moscow last year and ate Mashed Potato Quesadillas in a restaurant one night. He has been on my case ever since to make them for him. I had never heard of such a thing! He said they had veal in them. I’m not a huge veal fan so I have substituted chicken but I think any meat or no meat would work fine.

Mashed Potato Quesadillas

2 cups mashed potatoes

1 lb. boneless chicken, cooked and diced or shredded

1/4 cup red onions

Shredded cheddar cheese

8 flour tortillas

Salsa

Sour Cream

Make the mashed potatoes with butter and milk and a little salt

Cook the chicken in garlic and adobo with the onions

Chop the chicken and mix it in with the potatoes.

In a large skillet, spread the potato mixture onto half a tortilla and top with shredded cheese.

Fold over and cook till the cheese melts and tortilla is lightly browned.

Serve with salsa and sour cream.

Food Friday: Tacos Verdes

It’s all about the sauce. Salsa Verde is made with tomatillos, the small green Mexican tomatoes. A taco includes a corn tortilla, some meat or beans, some avocado, a little cheese, and Salsa. It can be red or green Salsa. It can be hot or mild. But hot is good!