World Recipes

Chicken Fajitas with Cowpoke Barbecue Sauce

Makes 4 servings.

1 cup Cowpoke Barbecue Sauce, divided
Nonstick cooking spray
10 ounces boneless skinless chicken breasts,
    cut lengthwise into 1 x 1/2-inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) warm flour tortillas

Prepare Cowpoke Barbecue Sauce.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned. Add peppers and onion. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

Cowpoke Barbecue Sauce

Makes 2 cups.

1 teaspoon vegetable oil
3/4 cup chopped green onions
3 cloves garlic, finely chopped
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tablespoons cider vinegar
2 teaspoons chili sauce
Dash Worcestershire sauce

Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g

Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

Sour Cream Chicken Enchiladas

3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded

In a 13 x 9-inch baking pan, spread I cup sour cream.

In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.

In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.

Preheat oven to 450 degrees F.

Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.

Yield: 6 servings

Pollo con Coca-Cola1 (3 to 4 pound) chicken, cut into pieces
2 cloves garlic, halved
Salt
Black pepper
1 tablespoon vegetable oil
24 ounces Coca-Cola
1/4 cup water
1 large Spanish onion, sliced thin
4 carrots, peeled and cut in rounds
2 fresh chile peppers, seeded and cut in half
1/2 teaspoon oregano
1 cup uncooked rice

Rub each piece of chicken with garlic halves; sprinkle with salt and pepper.

Heat oil in cast iron pot. Brown chicken in oil. Add onion, carrots, oregano and chile peppers, then the water and enough Coke to cover the chicken. Salt and pepper to taste. Simmer, covered, for 1 1/2 hours. After 30 minutes cooking time, remove 1 cup of the liquid and use it, with 1 cup water, to cook the rice.

Serve chicken on a platter with rice alongside and the vegetables and sauce as a side dish. Serve with salad and lots of French bread to sop up the sauce.

Serves 4 or 5.

Roast Chicken Enchiladas

Posted by Recipethyme at recipegoldmine.com 8/28/2001 12:44 am

Source: Presented by Becky Low on September 18, 2000

Serves 4 to 6

1 deli roasted chicken (about 2 pounds) *
1(4 ounce) can diced green chiles (optional)
1 1/2 cups grated cheese
3 cups enchilada sauce (see recipe below)
10 flour tortillas
Sour cream
Garnish (cilantro, black olives, etc.), optional

Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese. Bake at 350 degrees F for 30-45 minutes or until enchiladas are hot in center.

To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.

TO FREEZE for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees F and bake for 1 to 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree F oven and bake as above.

Easy Homemade Enchilada Sauce **
1 package brown gravy mix
1 cup milk
2 cups picante sauce or salsa (16 ounce jar)

Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.

** Canned enchilada sauce may be substituted in recipe when time is an issue.

* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.

Tortilla Quiche

1 (12-inch) flour tortilla
1 1/2 cups grated Monterey jack cheese
1 cup grated sharp Cheddar cheese
2 roasted green chiles, skins and seeds removed,
    chopped, or 1 (4 ounce) can chopped green chiles
3 eggs
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon cumin

Preheat oven to 350 degrees F.

Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle Jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese.

Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes.

Let sit 10 minutes before cutting. Makes 6 servings.

Tortilla Espanola

2 tablespoons olive oil
6 medium potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
1/2 teaspoon salt
2 tablespoons olive oil

Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over medium heat 4 to 5 minutes; cover and cook 5 minutes or until potatoes are soft, but not browned.

Combine eggs and 1/2 teaspoon salt in a large bowl; beat until frothy. stir in potato mixture.

Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 tablespoons olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 minutes over medium-low heat.

Bake at 375 degrees F for 10 minutes or until set. Loosen with a spatula; invert onto serving plate. Cut into wedges to serve.

Stacked Enchiladas

Oil (to soften the tortillas)
12 corn tortillas
2 recipes All-purpose Enchilada Sauce
1 pound mild Cheddar cheese, grated
1/2 cup onions, minced
3/4 cup black olives, sliced or minced
1/2 cup sour cream

Heat All-purpose Enchilada Sauce and keep it warm on the stove.

Heat vegetable oil to soften the tortillas. Using kitchen tongs, slide a tortilla into the hot oil, but instead of taking it out after a few seconds, allow it to cook until it is just barely semi-crisp, that is, still pliable but becoming crunchy. When the tortilla is the proper texture, remove it from the oil and place it in the warm sauce. Immediately place another tortilla into the oil to cook. When this second tortilla is almost crisp, remove the first tortilla from the sauce to a serving plate, sprinkle on some cheese, onions and olives, then place the second tortilla in the sauce. Continue in this manner until all 12 tortillas have been added to the stack, as well as a final topping of cheese, olives and onions. After the final topping of sauce, add a dollop of sour cream.

Serve the enchiladas with Mexican Rice and/or Refried Beans.

Southwestern Quiche

Prepared pie crust dough
1 large tomato, sliced
1 (2 1/4 ounce) can sliced black olives
6 scallions, chopped
8 ounces Monterey jack with jalapenos, grated
4 eggs
1 tablespoon flour
1/2 cup half-and-half
Pinch of nutmeg

Preheat oven to 375 degrees F.

Place pie crust in an 8- or 9-inch pie pan. Arrange tomato slices on bottom.

Drain olives. Over tomatoes, sprinkle olives, onions and cheese.

Beat eggs with flour, half and half and nutmeg. Bake 50 minutes or until lightly brown on top.

Makes 6 to 8 servings.