Chili's South Western Egg Rolls

South Western Egg Rolls

Ingrediants:
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell peppers (optional)
2 tbsp minced green onion
1/3 c. frozen corn
¼ c. canned black beans, rinsed and
drained
2 tbsp frozen spinach, thawed and
drained
2 tbsp diced, canned jalapeno peppers
½ tbsp minced fresh parsley (dried is fine
too)
½ tsp cumin
½ tsp chili powder
¼ tsp salt
Dash of cayenne pepper (important that
your spices are fresh)
¾ c. shredded Monterey jack cheese
5 >7-inch flour tortillas

Method
1. Cook chicken on the stove top
2. Set chicken aside until cool enough to handle, then shred.
3. Preheat 1 tbsp vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
6. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan and cook for another 4 minutes.
7. Stir well so that the spinach separates and is incorporated into the mixture.
8. Remove the pan from the heat and add the cheese.
9. Stir until the cheese is melted.
10. Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
11. Spoon approximately one-fifth of the mixture into center of a tortilla.
12. Fold in the ends and then roll the tortilla over the mixture.
13. Roll the tortilla very tight, then pierce with a toothpick to hold together.
14. Repeat with the remaining ingredients until you have five eggrolls.
15. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
16. While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
17. Preheat 4-6 c. of oil to 375°.
18. Deep fry the eggrolls in hot oil for 12-15 minutes and drain on paper towels or a rack for about 2 minutes.
19. Slice each eggroll diagonally lengthwise; arrange on a plate around a small bowl of the dipping sauce.
20. Garnish the dipping sauce with the chopped tomato and onion.

Note: If you don’t want to heat everything together as shown in the recipe you can just fry them and stick them in the microwave for a minute to melt the cheese and blend the flavors. We normally multiplies the recipe by at least 6 and freeze them.

Leftover Pot Roast= Beef Tacos

Shredded Pot Roast Tacos
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.

Cafe Rio Creamy Cilantro Dressing

CAFE RIO CREAMY CILANTRO DRESSING

•1/2 c. light mayo
•1/2 c. FF sour cream
•1/2 c. sugar
•1/2 cup cilantro
•1/4 tsp salt
•1/2 tsp cumin
•2 cloves garlic
•2Tbsp lime juice
•1 pkg of Ranch dressing dry mix
•8 oz jar of salsa verde (tomatilla salsa)

Mix together & wa-la.

Easy and Yummy Enchilada Sauce

Homemade Enchilada Sauce
•2 cups chicken broth
•4 Tbs Chili Powder
•1 tsp. ground cumin
•2 heaping tsp. garlic powder (with no salt added)
•3/4 tsp. salt
•1 pinch ground cinnamon (less than 1/16 tsp.)
•1/3 tsp. sugar
•5 Tbs. cold water
•5 Tbs. white flour

Directions:

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

As you can see, this enchilada sauce recipe is very quick to make.

So go on, make some cheese enchiladas tonight for dinner.

Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Creamy Tomatillo Dressing

Similar to Cafe Rio - yumm
Ingredients:

* 1 cup Buttermilk
* 1 cup mayonnaise
* 1 pkg dry ranch buttermilk dressing
* 2 jalapenos (to taste)
* 2 tomatillos
* ½ bunch cilantro (fresh)
* 2 cloves garlic
* ½ fresh lime juice

Method:

Add all ingredients to the blender and blend until smooth.

Tip: I like to make a lot of this and freeze it in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients except the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you can speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

Chicken Mole Poblano

Chicken Mole Poblano
Ingredients:
1 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup Creamy Peanut Butter
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 lb boneless skinless chicken breasts
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream
Method:


1. In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.

2. In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.

3. Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.