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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Home-style Tacos and Enchiladas!
Saturday, March 21, 2009 | Time: 11:59 AM

Yum, I really like Tacos. Who doesn't like tacos? And if you dont like Tacos, you probably haven't had good ones!
One great thing about living in Texas is the abundant supply of cheap Mexican spices and sauces. You can go to any store and get 'em. Not the name brand stuff like taco kits, Old El Passo whatever, nonsense. I'm not talking about that stuff. I'm talking real, honest to god Mexican foodstuff.
Yum. Did I mention its yum?

This is a totally easy thing to do and you can do it with whatever you have on hand. Breakfast, lunch, dinner.
These particular tacos are Breakfast Tacos.

Breakfast Tacos
Makes 6-8 tacos

4 large eggs, beaten
1/4 package mushrooms, chopped
6-8 flour or corn tortillas
1/4-1/2 cup shredded cheese
Fajita Seasoning
Butter1. In a large skillet, cook eggs and mushrooms together with a dash of Fajita Seasoning. Remove from pan and set aside. Pan fry the tortillas on one side, in a bit of butter. Flip them, then fill with the egg mixture, a bit of cheese and a spoon full of Salsa.
2. With a fork or spatula, fold the tortilla in half over the mixture. Press gently to secure. Cook for a minute or so, then flip the whole thing so the other side cooks and cheese melts.
Serve with fruit :)

Enchiladas are really easy to make, taste good, and are fairly healthy. You can make a couple batches of these (just double or triple the recipe) and freeze them for later. And, made with corn tortillas, they're Gluten-Free!
You can just pour a big ol' jar of Enchilada Sauce on top of these, but I only had a little bit left, so I mixed it with Cream and made a yummy sauce. I suppose you could use milk, instead (?) I'll have to try that some time and see how it works. Anyway these are my what-have-you enchiladas because I just used bits of this and that I had in the fridge and cupboard.

What-have-you Enchiladas
Makes a dozen Enchiladas (one big pan full)

12 Corn tortillas
3 cooked chicken breasts, shredded (or 2 cans of cooked chicken, or leftover Rotisserie style chicken) season with Fajita Seasoning
1/2 cup shredded cheese (I like 'Mexican Blend' which I think is just cheddar and monterrey jack)
Jalapenos (optional)
1/4 cup Enchilada Sauce
1/2 cup Heavy Whipping Cream

1/2 cup cheese for sprinkling on top
Cook corn tortillas in microwave for about 1 minute to warm them up so they don't crack. Then work in batches, like this:
1. Grab a tortilla out of the microwave.
2. Place tortilla flat in one hand, with the other hand, fill with chicken and cheese (and optional Jalapenos).
4. Roll tightly, but gently.
3. Place in a large baking dish, seam side down.
5. Repeat till all ingredients are used up.
6. Mix together Enchilada Sauce and Heavy Whipping Cream and pour over everything. Top with cheese.
6. Bake at 350 degrees F for about 30 minutes until tops are toasted and cheese is melted.

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