Do you have one of those dishes that people ask you to make?
(They may not be your personal favorites, but everyone else loves them?)
Mine are my enchiladas verdes, pizza, and carrot cake.
This recipe came from one from my grandma that I changed quite a bit. I do still like hers, and that’s the one folks actually expect, but this one is healthier and actually more of a real enchilada. My kids have become pickier (is that even possible?) so I took the rice out of these (which is inside them with Meme’s recipe and also has almonds, which I leave out now for kids.)
- Shredded Chicken (could use turkey) I boiled, cooled, and shredded breasts, about 3?
- Chopped onions or leeks (I used leeks this time)
- Packet of Sazon for flavoring (or you could just use salt, pepper, cumin, oregano)
- A bit of vinegar (maybe a tablespoon?)
- Broth if needed
- My grandma added cooked rice and chopped roasted almonds to her filling which is tasty for a more casserole type meal.
Saute onions and garlic first til transparent. Then add rest and simmer.
When sauce (below) is done add a little to the filling and stir.
- Sour cream, Greek Yogurt, or blended Cottage Cheese (I used sour cream and blended cottage cheese this time) about 2 cups, maybe a bit more depending on how creamy you like it. *My grandma’s recipe uses cream of chicken soup instead.
- Shredded cheese (Mexican cheeses, cheddar or a mix) I used a Mexican/Cheddar blend from the store. About a cup or so.
- Salsa Verde also known as Tomatillo Salsa. (I use a pre-made salsa, Herdez brand which I like. You could make your own but tomatillos are expensive here and I haven’t braved growing them myself.) Again, as much as you’d like- think I use about a third to half of a jar.
- Broth (I used chicken broth I’d made when I boiled the chicken breasts by adding some veggies to the boiling water.) Add enough to give it the right consistency, about a cup or so?
Spread a little sauce in bottom of 9 x 13″ baking dish. Fill flour tortillas with enough filling to still be able to roll nicely. You can use store-bought tortillas or make your own. Roll and place seam side down in baking dish. You can sprinkle the top with more cheese if you want to.
Bake in a 350 degree oven until they are a little brown on top and heated through.
I went a little crazy with the manicotti yesterday. I made two huge pans- one cheese and one turkey & cheese. Luckily I had enough to have some wonderful friends over today for lunch and swimming!
2 pkgs of manicotti noodles (cook until ALMOST done, drain and cool)
1 large container of ricotta cheese
1 lb. of ground turkey
1/2 onion chopped finely
herbs to taste (I used fresh oregano, nutmeg, and basil)
Mozzarella cheese (grated)
Any other cheese that you would like to get out of your fridge (I used goat cheese and some provelone also)
Tomato sauce of your choice (or homemade)
- Cook onion in skillet, when glazy add ground turkey (or beef or sausage) and basil and oregano. Add red wine if you have some (I didn’t and used some balsamic vinegar.) Brown and set aside.
- While meat is browning mix ricotta cheese, egg, nutmeg, and other cheeses (saving some mozzarella for top. This will be your filling if you want cheese only. If you want to add the meat mix it to this cheese mixture when it’s browned.
- In a large casserole dish pour some tomato sauce to cover bottom of pan.
- Take one manicotti noodle in your hand and stuff with cheese or cheese/meat mixture. (I use a large icing bag without the tip to fill mine.) Lay in pan.
- Continue to fill until they are all filled and lay in pan.
- Cover with a little tomato sauce and then top with mozzarella cheese.
- Bake at about 350 degrees until melty and bubbly!
(I really need to find my camera! My cell phone doesn’t take the best pics.)
ground turkey 1 1/2 lbs or so (you could use another meat or sub more beans for this if you wanted)
1 onion (chopped finely)
3 or 4 cloves of garlic (chopped)
Chili powder (I used Penzey’s Chili 3000) add as much as you’d like
1 can of Bush’s Chili Starter
1 can of Bush’s Chili Beans (or any beans)
1 bottle of Corona beer
1 28 oz can of Muir Glen diced tomatoes
about 1/2 cup of Herdez Salsa Taquera
Brown onions in olive oil in large pot. Add garlic and meat and brown with spices.
Add chili beans, starter, tomatoes, beer, salsa, and cook til it’s done!
Best served with homemade cornbread, hot from the oven! (Fritos will do in a pinch though!)
I like mine with cheese and a dollop of sour cream on top.
New York Pizza Crust
(Makes 2 12” pies)
¼ teaspoon sugar1 cup warm water1 envelope (¼ oz.) active dry yeast (I use the quick rising)1 teaspoon salt3 cups all-purpose flour, plus extra for dusting7 Tablespoons olive oil
If using a pizza stone, set it on lowest rack of oven. Preheat oven to 550 degrees.In a small bowl dissolve sugar in warm water. Add yeast and stir. Let sit 5 minutes or until a layer of frothy bubbles appears.
In food processor (or bowl) combine salt and flour. Add frothy yeast mixture and 2 Tablespoons of oil. Mix until dough is smooth and pliable. Remove dough and knead on a floured surface for about 10 minute.
Oil inside of a bowl with olive oil and place dough in bowl. Cover with a dish towel and let dough rise until double in size (30 minutes to 1 hour)
When dough has doubled punch it down and knead 10 times. Form into a ball and cut in half. Roll each half out into a 12” circle.
Transfer each pie to a pan or a peel if using a stone. I dust the bottoms with a bit of cornmeal so they slide better when removing.
Spread tomato sauce (or sauce of choice) on pie, put desired toppings on pizza and top with cheese. Drizzle with olive oil if desired.
Bake on lowest rack of oven for 6- minutes or until it looks yummy!
*We love this recipe. I think we make pizza about once a week! It is so fast if you use a stand up mixer or food processor and quick rising yeast. Probably faster than delivery.