Recipes

So, I haven't taken many pictures lately but I have been cooking Mexican food quite a bit. Here are my 2 favorites (this week at least):

Dannon's Enchiladas


Here’s my recipe for my (what I call) enchiladas:

1lb ground beef
½ large onion
1 glass jar of enchilada sauce from Trader Joe’s (divided)
¼ lb. pepper jack cheese
¼ lb. Colby jack cheese
6 large, authentic tortillas from Sunflower Market

Cook ground beef (I season with salt, pepper and cayenne pepper)
Chop the onion in large chunks and add to beef when it only has 1-2 minutes left (I like the onion to be cooked but crunchy at the end)
Shred the cheese together and add half of the cheese mixture to the beef mixture
Add alittle less than ½ of the enchilada sauce to the beef mixture and mix it all together
Pour about 1/8th of a cup of sauce onto the bottom of a 6x6 glass pan and spread it around the bottom (this will help keep the tortillas from sticking)
Spoon 1/6th of the beefy, cheesy, saucy mixture into the first tortilla and roll-place in glass pan
Repeat last step until the pan is full—sometimes I have 1-2 tortillas left over. I usually put the meaty goodness into them and roll them up, seal them with saran wrap and eat them for breakfast)
Empty remaining sauce on top of tortilla mixture
Sprinkle wheeze on top of sauce
Bake at 400 degrees for 12ish minutes (until the sauce is bubbly)
Cut them all in half to make it easier to serve
Enjoy

I gave my enchiladas recipe to a friend and he gave me a yummy, semi-healthy Tortilla Soup recipe:

1 tbs cooking oil
2 pc. Boneless skinless Chicken Breast (But if you like little skin, leave it on)
2 cans Chicken broth
1 can diced tomatoes
1 tsp Cumin
1 tsp Garlic Salt
1 white onion (diced)
2 Jalapenos (seeded and sliced)
1/2 cup Cilantro (chopped)
Black pepper

CONDIMENTS
• Sour Cream
• Shredded Cheddar or Mexican cheese
• Authentic plain or salted tortilla chips broken into pieces
o If there is not authentic tortilla chips, plain tortilla chips will do.
• Avocado sliced (Optional)

Slice chicken breast into good bite size pieces.
In a pot on medium-high heat, add the oil and brown the chicken until it loses its opaqueness (Be careful to not let the chicken stick to the pot. This will tear the chicken up).
Add Chicken broth, Rotel, cumin, garlic salt, onion, and Jalapeno. Turn-up the heat until it starts boiling.
Reduce heat to simmer (for about 10 minutes).
Add Cilantro and continue to cook to an additional 10 minutes.
Add fresh cracked pepper to taste.

Enjoy!