Slow Cooker Mexican Shredded Beef

1 4lb chuck roast
1 tsp salt
1 tsp ground black pepper
2 Tbsp olive oil
1 lg onion, chopped
2 4-oz cans diced green chiles
1 tsp chili powder
dash of chipotle chili powder
1/4 C hot pepper sauce
1 tsp garlic powder

Trim the roast of any excess fat and season with salt and pepper. Heat olive oil in large skillet over medium-high head. Place meat in hot skillet and brown quickly on all sides. Transfer the roast to a slow cooker and sprinkle onion over meat. Season with chile peppers, chili powder, chipotle chili powder, hot pepper sauce and garlic powder. Add enough water (or beef broth) to cover 1/3 of the roast. Cover and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to low and continue cooking for 2-4 hours, or until meat is totally tender and falls apart. Shred.

(Stephanie Zollinger)

Honey Lime Chicken Enchiladas

1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterrey jack cheese, shredded
2 10-oz cans green enchilada sauce
1/2 C heavy cream

Preheat oven to 350 degrees.

Mix the honey (tip: spray measuring spoon with cooking spray before measuring honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

Spray 9x13 pan and 9x9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top.

Mix cream, leftover marinate, and as much of the remaining enchilada sauce to desired consistency. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top. Serving suggestions: sour cream, pico de gallo, rice and black beans.

*Note - I only used a 9x13 pan, and once can of enchilada sauce.

(Stephanie Zollinger)

Navajo Fry Bread

We like to make our own Navajo Tacos. Yum! and finally found an AWESOME recipe for the fry bread. This one has a lot of flavor and just tastes yummy.

The recipe is found here: http://whatscookingamerica.net/History/NavajoFryBread.htm

She also includes an interesting history about it, so check it out! :)

Here's the recipe:

Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 

Recipe Type: Quick Bread, Native American
Yields: makes 4
Prep time: 15 min
Cook time: 8 min
 

Ingredients:

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
 

Preparation:

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. 

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Indian Taco Recipe:

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper.

Indian tacos are the universal modern powwow food (see below). They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos.

Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

Indian Taco Recipe - How To Make Indian Tacos

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.









There are some cool photos of and Indian pow wow on the site too: http://whatscookingamerica.net/History/NavajoFryBread.htm
 

Fiesta Chicken Enchiladas Made Over - from Kraft

We tried this recipe tonight and it was DELICIOUS! Maybe my favorite enchilada recipe I've tried. It's pretty simple, but the flavor is really nice, and it's pretty easy to make.

Fiesta Chicken Enchiladas Made Over

avg rating

   (3)

total time

45 min

prep

25 min

servings

4 servings

what you need

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 large  green pepper, chopped

1 large red pepper, chopped

1 Tbsp.  chili powder

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

2 oz.  (1/4 of 8-oz. pkg) PHILADELPHIA Neufchatel Cheese, cubed

3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

8   whole wheat tortillas (6 inch)

make it

HEAT oven to 375ºF.

HEAT large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

SPOON heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

BAKE 20 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

MAKEOVER - HOW WE DID IT

Here's a better-for-you alternative that will save you 110 calories and 11 grams of fat, including 8 grams of saturated, fat per serving when compared with the traditional recipe. We did it by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and decreased the amounts used for both.

SPECIAL EXTRA

Garnish each serving with 1 Tbsp. chopped fresh cilantro.

VARIATION

Prepare using corn tortillas. To prevent cracking, warm tortillas as directed on package before filling and baking as directed.

Find the recipe on the Kraft website here: http://www.kraftrecipes.com/recipes/fiesta-chicken-enchiladas-made-121571.aspx

Better than Restaurant Enchiladas

I think this is the recipe that was made for us when Jackson was born. They were the best chicken enchiladas we've ever had! I've been trying to get the recipe for a while, and saw it on the on submission page for ward cookbook that will be made soon, so I swiped it! :) haha. It's way good though! BETTER THAN RESTAURANT ENCHILADAS

Angie Reeves

2 cans cream of chicken soup 1 small can diced green chilies 1 can Rotel 1 cup milk 3 cans enchilada sauce 10-12 flour tortillas 4 lbs chicken, cooked and cubed or shredded 1 lb or more shredded cheese

Heat soup, chilies, Rotel, and milk together. Spread spoonful of soup mix and spoonful of enchilada sauce down center of tortilla. Roll up chicken and a bit of cheese in tortilla and place in pan. Continue until pan is full. Pour rest of enchilada sauce over tortillas and soup mix over sauce. Top with cheese. Bake at 350° for 30-35 minutes.

Note: You can top cheese with chopped onions and bake if you like.

Chicken Enchiladas

It has been a long which since we made these, but I remember them being really yummy and Di requested the recipe. I wish I could say they weren't fattening! :)

1 whole chicken - cooked, deboned and chopped
12 flour tortillas
2-4 chopped green onions
2 cans cream of chicken soup
1 4oz can green chiles
1 large carton sour cream
3/4 C chicken broth
1 lb grated colby or cheddar cheese

Mix everything but the tortillas together. Spread 1/2" layer of mixture in 9x13 pan. Scoop 2T of mixture into each tortilla. Roll tortilla and place in pan. Cover with mixture that is remaining. You can add additional cheese on top (or just leave out some of the original). Bake at 350 for 20-30 minutes.