tortilla

Food Friday: Gringo Enchiladas

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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.

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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)

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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

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Add about ½ cup of tomato mixture to the chicken.

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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

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

Salsa

Shredded cheese

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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.

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Serve with Guacamole

1 avocado mashed

1 tbsp lemon juice

Dash salt

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

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Food Friday: Mashed Potato Quesadillas

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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

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

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Cook the chicken in garlic and adobo with the onions

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Chop the chicken and mix it in with the potatoes.

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

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

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Serve with salsa and sour cream.

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Food Friday: Tacos Verdes

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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!

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Green Salsa

Use about 5 tomatillos  Take the outer husk off and simmer in water for about 15-20 minutes.  Cool.

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Then throw the tomatillos and the following ingredients into a food processor and blend.

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2 Serrano chiles

a large handful of fresh cilantro

½ tsp salt

1-2 cloves garlic, peeled

1/3 chopped onion

½ ripe avocado

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I cooked up some pork loin chops and cut into strips.  You could use chicken, beef, lamb, or beans.

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Heat your tortillas

Assemble

I put a little queso fresco on top.  If you can’t find queso fresco, a creamy feta would work.

Eat!