TRADITIONAL MEXICAN RECIPES
EASY MEXICAN RECIPES

Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.

Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

PREHEAT oven to 350 degrees.

Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Serve with Spanish Rice and sour cream.

FRESH SALSA RECIPE

PICO DE GALLO RECIPE

TACO SEASONING RECIPE

HOMEMADE TORTILLAS

2-1/3 cups masa harina (corn flour)
1 tsp kosher salt
1-1/2 cups warm water

Mix the masa harina (available in ethnic food isles) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky.

Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes.

Cook on medium-high heat in an ungreased griddle or skillet for approximately two minutes on each side. As you cook them, stack on a large sheet of foil. Just before you are ready to eat, preheat the oven to 300 degrees and warm the stack for 5 minutes.

TACO RECIPES

Add the chicken broth and tomatoes. Season with the salt and chili powder. Cover and simmer for 30 minutes or until the rice is tender and the liquid is absorbed.

TACO SALAD RECIPES

Secret #1 - Buy high quality Haas avocados. When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly.

Secret #2 - ONLY USE FRESH INGREDIENTS. Seriously, do not put in canned tomatoes, fake lemon juice, dried cilantro or garlic powder; it ruins it. Some use lemon and some use lime in their guacamole, just use what you like - but make sure it's fresh.

These recipes are just guidelines, so if you love heat or cilantro, please add more.

EASY GUACAMOLE RECIPE

3 fresh ripe avocados - peeled, pitted, mashed
2 Roma tomatoes, chopped
3 TBS fresh cilantro, chopped
1/2 cup onion, chopped
1 jalapeno, chopped
1 fresh lemon, juiced
1 tsp kosher salt
1 tsp fresh garlic, minced

In a large bowl, mash the avocados and add the lime juice and salt; mix well to combine. Add the remaining ingredients and mix well. Chill for at least 1 hour before serving.

SALSA GUACAMOLE

For a very quick guacamole just take a 1/4 cup of fresh salsa and mix it in with your mashed avocados. Delicious.

If you have any traditional mexican recipes you would like to share, please email them to me.