Tuna Enchiladas

Okay.  I know what you're thinking: 'Tuna? Enchiladas?' 

Yes.  I dislike tuna.  I don't know why I ever buy it.  I probably eat it once every three months or so.  But it's pretty low-cost, so occasionally I stock up--which means buying two or three cans.

When considering what to do with the current can in my cupboard, I thought perhaps with enough flavor I wouldn't know the difference between this and chicken.

Wrong.  I can still taste the fishiness.  But it's tolerable, so I decided to share my recipe.

1 can tuna, drained
1 can chopped green chilis
spices--garlic, onion, cilantro, etc.--the more robust, the better
3-4 T. or so sour cream
6 corn tortillas
1/2 can enchilada sauce (freeze the other half to use in something better--like chicken enchiladas)
shredded cheddar cheese

Preheat oven to 350°F. Combine tuna, chilis, spices, and sour cream in a mixing bowl.  Taste to make sure it's edible.  (Seriously, you might be able to add enough spices to cover the fish flavor.)  Fill tortillas, roll, and place seam-side down in a greased 8" baking dish.  Cover with enchilada sauce and cheddar cheese.  (This step is essential.  Even tuna can be delicious when surrounded by saucy, melted cheese.)

Bake, uncovered, about 20 minutes or until heated through.

Makes 6 enchiladas.  The number of people this will feed depends upon who they are and how hungry they are when the meal is served.  This number can also be stretched by serving this with sides such as Spanish rice, re-fried beans, and/or chips and salsa.

Burrito Pie

3 flour tortillas
1 (15-oz.) can refried beans
2 1/2 c. shredded cheese
Salsa (optional)


Grease a deep-dish 9-inch pie plate.  Spread a layer of beans in the bottom of the pan.  Top with salsa, and a layer of cheese.  Spread beans on one side of one tortilla.  Place on top of cheese with the beans facing up.  Top with salsa and more cheese.  Repeat layers once.  Top with a tortilla and the remaining cheese.


Bake at 350° F. for 25-30 minutes.


Serve with lettuce, tomatoes, and sour cream, if desired.


This can easily be prepared the day before it is baked.  Add ground beef if desired.

Vegetarian Taco Salad

vegetarian chili beans
lettuce, washed and torn to small pieces
tomatoes, washed and chopped
cucumbers, washed and chopped
minced onion
shredded cheeese, any variety
salsa
tortilla chips
sour cream

Combine or layer in any order on serving plates or in one large bowl.  All ingredients may be substituted or omitted as desired.

This is a delicious no-cook meal which even my meat-loving Dad enjoyed!

Quesadillas Supremas

Olive oil for skillet
Flour tortillas
Shredded cheese
Chopped, cooked chicken
Mashed avocado
Chopped tomato
Minced bell pepper
Salsa and sour cream (optional)

Heat a very small amount of oil in a cast-iron skillet.  On one half of each tortilla, spread a teaspoon or two of avocado.  Top with chicken, tomato, pepper, and cheese.  Fold tortilla over toppings.  Place one at a time in hot skillet, cheese side up.  Cook until side is browned (a few minutes); flip and cook until the other side is browned and cheese is melted.  Place on serving plate.  Cut into four pieces.  Serve with sour cream and salsa for dipping, if desired.  Each quesadilla serves one.

H's Chicken Tacos

(Measurements? who needs measurements? So sorry--I measured nothing.)

Chicken, cooked and cubed (I used boneless, skinless chicken thighs)

Hatch chili peppers, diced as small as possible (mine were frozen when I chopped them--that might affect things)

Red onion, diced as small as possible (not very much--onion is potent!)

Fresh garlic, diced as small as possible (I used more than it needed--garlic is potent, too)

Butter (not very much at all--probably less than a Tablespoon)

Frozen corn

Black pepper to taste

Cilantro to taste

Finely shredded cheese

Chopped tomatoes

Torn lettuce

Soft taco shells

Cook chicken (I baked it in the oven). Chop peppers, onion, and garlic. Cook onion and peppers in butter until tender; stir in garlic and corn; season to taste with freshly ground black pepper. Cook over low heat until corn is hot. Prepare tomatoes and lettuce. Warm tortillas in the oven, if desired. Cube chicken. Serve immediately.

Servings: that depends what quantities of ingredients you use.

Note: If desired, serve with sour cream and/or black olives. If you must.

Note: If you are vegetarian like K, you may substitute beans for the chicken. If you must.

Guacamole

There they were. Strategically placed, beside the tomatoes in the supermarket. Softly whispering my name. And in that moment I realized that I must, must, must buy some avocados to make guacamole. And so was born this recipe--if you can call it that. ;)

3 avocados, with skins and cores removed

1 tomato, chopped finely (approximately--my sister was chopping tomatoes and I used what I thought to be 1 tomato's worth of chopped pieces)

1 c. plain yogurt (again, approximate--I used what was left in the carton, which appeared to be about a cup but might have been less. Sour cream can also be used.)

garlic powder

black pepper

tortilla chips (Hooray for blue corn tortilla chips! So colorful!)

Mash avocados until smooth. Blend in yogurt; add tomato. Season to taste with garlic powder and black pepper. (Also add onion powder and salt if desired.)

Serve with tortilla chips for dipping.

My friend J said that she uses avocados and salsa, only, to make guacamole. It really is up to you, and to your personal tastes. (We mixed this guacamole with salsa--also delish.) Also, thanks to M, whom I watched make guacamole and therefore who taught me what to put in it.

And one more note before I leave: use this within two days, because the tomato runs and turns the guacamole brown--ick!

Because of Jesus Christ,

H

Spanish Rice

My mother's recipe. =)

Combine in saucepan:

3 c. water

2 c. brown rice, rinsed

2 T. chicken broth powder

Bring water to boiling; reduce to simmer and cook without removing the lid until rice is soft, at least 45 minutes.

Add:

1 8-oz. can tomato sauce

1/2 T. chili powder

1 t. garlic powder

Stir. Serve immediately, or keep warm stirring frequently to prevent scorching. This is delicious served with red beans as a side dish to chicken.

Mexican Lasagna

Okay, so there is no chocolate involved in this recipe. But it is a wonderful dinner to precede chocolate!

8 medium flour tortillas
1 1/2 to 2 lb. ground beef
1/2 green pepper, minced
1/2 medium onion, minced
1 can cream of chicken soup
1 can chili beans
1 can chili-ready diced tomatoes
4 c. shredded cheese (Chedder/Monterey Jack/Mozzarella/Colby-Jack)

Chop pepper and onion, and cook with ground beef while browning it. Drain fat; add soup, beans, and tomatoes. Heat until warmed. Tear 4 tortillas and place in bottom of a greased 13x9-inch dish. Place half of meat mixture on top of tortillas, then half of cheese. Repeat layer using remainder of ingredients. Bake at 350 degreese for 20-25 minutes.
This can also be prepared ahead of time and baked right before serving.