Sauce

• 1 28-ounce can tomato sauce
• 1/2 medium onion, chopped
• 3 garlic cloves
• 1 7-ounce can chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 cup chicken broth
• 1 tablespoon vegetable oil

Filling

• 3 boneless, skinless chicken breasts
• 1 1/2 cup monterey jack cheese, grated
• 1/2 onion, diced
• 1/3 cup fresh cilantro, chopped
• 10-15 medium white corn tortillas
• lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth.  NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow.  Heat oil in a large nonstick skillet over medium heat.  Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. 

Boil chicken until done.  Shred.  Mix chicken, cheese, onion and cilantro in a medium bowl. 

Heat vegetable oil in a fry pan.  Dip each tortilla in the oil for 3 seconds a side.  Then dip each side in the sauce.  Place 1/4 cup of the chicken mixture in the tortilla and roll.  Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray.  Repeat until pan is full.  Pour remaining sauce over the top and cover with some more grated cheese. 

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze.  Bake covered at 350 for 30 minutes straight from the freezer.  Uncover and continue baking until cheese has melted, about 5 minutes. 

Directions:
# Combine carne asada, lime juice, 1/2 of the onion, garlic and jalapeno in a ziploc bag, marinate no longer than 30 minutes. Chop the cilantro and set aside.
# Mix the salt, cumin, chipotle pepper and garlic salt together. Heat a grill over medium heat. Lay each piece of carne asada on the grill and sprinkle immediately with salt mixture. As soon as the salt liquefies, flip to the other side and repeat. Meat will be on the salty side (althrough not drowning in it). Remove from grill and dice finely.
# In a sauce pan over medium heat, saute the remaining onions over medium heat VERY BRIEFLY (30 seconds). Add meat and cliantro, and stir. Test seasoning and add salt or chili flakes as needed. Remove from heat immediately.
# Serve on top of warm corn tortillas with Fresh Salsa.

Directions:
# Mix together.

Ingredients

* Two packets Lawry’s powered Enchilada Sauce Mix
* Chopped up chicken you cooked or one of the already cooked chickens at the market.
* Grate up a lot of cheddar and Monterey Jack cheese. The two blended together have a good flavor.
* Can of chopped olives
* Can of chopped green chilies
* 12 tortillas

Directions

Make the sauce according to the directions on the packet. Pour a quarter of the sauce in the bottom of a casserole pan and put a corn tortilla in the sauce. The sauce will soften the tortilla and eliminate the need to presoak them in oil. After you have both sides of the tortillia completely covered in sauce, fill them with chicken, olives, chilies, cheese, etc. Roll them up and place at the end of the same casserole pan seam side down.

Keep the process up until the pan is full. Add sauce when you need it and when you get to the end of the casserole and it is hard to wet the tortillas, just dip them in the sauce in the saucepan. After you have them all rolled up, pour on the remaining sauce and sprinkle on the remaining cheese. Be generous with the sauce, making two packages for about 12 tortillas. Also, they taste better when you are generous with the cheese.

You can cover and freeze for later, or better yet, cook the enchiladas for about 20 minutes (until bubbly) at 350F.

* 1 1/2 pounds boneless, skinless chicken breasts

Marinade
* 2 tablespoons olive oil
* 3 tablespoons lime juice
* 2 cloves garlic
* 1 cup packed cilantro leaves
* 1/2 jalapeno, seeded
* Salt and pepper

Vegetables
* 1 tablespoon olive oil
* 1 large onion, peeled and cut into 1/2 inch slices
* 1 green bell pepper, seeded and sliced
* 2 tablespoons olive oil

Directions

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.

In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for a few minutes.

To serve, slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream. Copyright: Thad’s Recipe Collection

* 2 cups rice
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cans chicken broth
* 1 1/2 cups canned tomatoes, or fresh tomatoes, peeled, seeded and chopped
* 1/4 cup olive oil
* chili peppers (optional)

Directions

Puree the tomatoes, onion, garlic and 1/2 cup chicken broth in a food processor

Heat the oil in a sauce pan and saute the rice utnil it turns golden. Add the tomato puree, remaining chicken broth, salt and pepper to taste and chili peppers. Bring to a boil, lower the heat to a simmer and cook, covered for 15 minutes.

* 1 part limeade concentrate (or fresh squeezed lime juice)
* 2 parts Squirt
* 1 1/2 parts water
* 2/3 part tequila

Directions

Mix together with ice.

* 1 can chicken broth
* 1 1/2 cups water
* 1 pound chicken breasts, boiled and cubed
* 1 large onion, diced
* 1 red bell pepper, diced
* 1 zucchini, diced
* 6 tiny creamer potatoes, quartered
* 1 large jalapeno pepper, deseeded and diced
* 2 teaspoons cumin
* 1/2 teapoon oregano
* 1/2 cup frozen corn
* 1/2 cup cherry tomatoes, quartered
* 1/4 cup cilantro
* 2 tablespoons fresh lime juice
* 2 corn tortillas, cut into 1/2″ x 2″ strips
* 1 avacado, diced
* monterey jack cheese, grated

Directions

Preheat oven to 400º. Place tortilla strips on a greased cookie sheet and bake for 5-10 minutes until crispy.

In a large stock pot combine chicken broth, water, onion, red pepper, zucchini, potatoes, jalapeno, oregano and cumin. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, tomatoes, cilantro and lime juice. Simmer for an additional 5 minutes. Top with tortilla strips, avacado and cheese.

Note: Next time try using 2 cans chicken broth instead of combination of chicken broth and water, increasing cumin to 3 teaspoons, adding 1-2 teaspoons of chili powder and including sauteed garlic.

Cooking Light Magazine

* 1 pound flank steak
* 1/4 cup tequila
* 2 tablespoons fresh cilantro, chopped
* 2 tablespoons fresh lime juice
* 1 tablepoon worcestershire sauce
* 1 teaspoon cumin
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon crushed red pepper flakes
* 2 cloves garlic, minced
* 1 bell pepper, sliced
* 1/2 large red onion, chopped into wedges
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 flour tortillas

Directions

Combine the tequila, cilantro, lime juice, worcestershire sauce, cumin, oil, pepper, garlic and steak in a zip-lock bag and refrigerate for 1 hour. Remove steak from bag and discard remaining marinade.

Spinkle bell peppers and onions with salt and pepper. In a large skillet over medium high heat, saute the bell pepper in the vegetable oil for 5 minutes. Add the onion and continue to saute for 5 minutes more. Remove the vegetables from the pan.

Add the steak and cook for 5 minutes on each side. Remove from pan and cut into thin slices.

Warm tortillas and add steak and vegetables.

Cooking Light Magazine

1 18 oz package flour tortillas
1 cup cheddar cheese, grated
2 cups monterey jack cheese, grated
2 cups boneless, skinless chicken breasts, cooked and shredded
1/2 medium onion, chopped
1 1/2 cups sour cream
3/4 teaspoon black pepper

Sauce
2 tablepoons butter
2 tablespoons flour
1/2 cup milk
1 1/2 cups chicken broth
1 10 ounze package frozen spinach, cooked, drained and chopped
2/3 cup sour cream
4 tablespoons green chiles, chopped
1/2 medium onion, chopped
1 clove garlic, diced
3/4 teaspoon cumin

Directions

Preheat oven to 350?.

Boil chicken for 10-15 minutes to cook. Remove chicken from pot. Shred chicken into bite size pieces.

While chicken is cooking, cook spinach and drain thoroughly.

In large bowl, mix together cheddar cheese, monterey jack, chicken, onion, sour cream and pepper and set aside.

In a saute pan, heat butter over medium heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil and boil for one minute, stirring constantly. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, chilies, onion, garlic and cumin.

Dip each tortilla into sauce, coating both sides. Spoon about 1/4 cup filling onto each tortilla and roll up. Place seam-side down in an ungreased 9×13 baking dish. Pour remaining sauce over enchiladas and bake uncovered in oven about 20 minutes.

Portland’s Palate, by the Junior League of Portland, Oregon