hrslvr_paints wrote:

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Chili Verde

7 tablespoons olive oil
3 cups chopped onion
3 tablespoons chopped garlic (about 3 cloves)
1 1/2 cups chopped fresh Anaheim chilies (about 4) (2 canned whole chilies=1 anaheim, use 3 cans if you use canned chilies)
2 green bell peppers, cut lengthwise into 1/4 inch thick strips (or 1 bell or 1 pasilla pepper)
6 cups canned low-sodium chicken broth
12 tomatillos, husked, coarsely chopped (canned tomatillos have 5 or 6 in each can)
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
1 cup sour cream (optional)
1 tsp. each salt and pepper

Heat 3 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; saute until onions are tender, about 5 minutes. Add anaheim chilies and bell peppers (or 1 bell and 1 pasilla). Saute until tender, about 4 minutes. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika, salt, pepper, and cinnamon sticks to pot. Bring liquid to a boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally (about 30 minutes). Mix cilantro and sour cream into the chili sauce. (Can blend in blender for a smoother sauce.)

Easy enchiladas

4 chicken breasts
1 cup onion, chopped
1 cup red bell pepper, chopped
8 oz. cream cheese
4 oz. pepper jack cheese
1 small can chilies
Salt
Pepper
6 tortillas

In a baking dish, sprinkle the chicken with salt and pepper. Cover the chicken with onions and bell pepper. Bake in a 350 degree oven, covered, for 30 minutes. Remove from oven and let cool slightly. Shred the chicken with two forks. Next, cut the cream cheese into cubes and place the two cheeses over the chicken. Place back in the oven for about ten minutes, until the cheese starts to turn golden and bubbly. Remove from oven and spoon into tortillas. Place into a lightly sprayed baking dish and smother with chili verde. Place in the oven again and bake for 15 minutes. Can top with a Mexican blend cheese (or cheddar and Pepperjack cheeses), chilies, olives, tomatoes before putting back into the oven.

Flour tortillas

3 cups all purpose flour
1/3 cup vegetable oil
1 tsp. salt
1 cup warm tap water

In a bowl mix together flour and oil with fork or your fingers until crumbly in texture. Mix the salt and the water and add to the flour. Mix together with your hands until you can gather it together with your hands. Place the dough onto an un-floured board and knead for five minutes. Place back in the mixing bowl and cover with a damp towel; let rest for 30 minutes in a warm spot. Divide dough into twelve equal pieces. Roll to make a ball. Flatten on a lightly floured board and roll to 8". Heat cast iron griddle or heavy pan over medium heat. Coat bottom of pan with a dab of olive oil. Place tortilla in pan one by one and cook for 30 seconds. If they puff up, press down with a spatula. Cook the other side for about 30 seconds more. It should be speckled with brown spots.

Cilantro rice

2 tablespoons vegetable oil
2 cups long-grain white rice, cooked (Jasmine rice)
1/4 cup chopped white onion
2 garlice cloves, coarsely chopped
3/4 teaspoon salt
Pepper to taste
Cumin to taste
Fresh cilantro to taste
Chili powder to taste
5 fresh mint leaves
1/2 cup corn, roasted (if using frozen bagged corn buy white and use the whole bag)
1/2 cup red pepper roasted
1/2 cup tomato, chopped (1 can Rotell tomatoes with lime juice and cilantro)

To roast the corn and peppers toss lightly with olive oil and bake at 350 degrees on a baking sheet for about 10 minutes. Heat oil in a 3- to 4- quart heavy pot over moderately high heat until hot but not smoking. Saute the onion and garlic until translucent then add the rice, stirring constantly until it is pale golden and no longer clumps, about 10 minutes. Add remaining ingredients and toss.

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It's been a while since anything was posted here... that sounds delicious Paints!

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