Homemade Flour Tortillas

Homemade Flour Tortillas
(Fav Fam Recipes)
You are going to need a fairly large griddle or pan if you are going to make the huge tortillas for a salad or burrito. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!3 c. flour1 1/2 tsp salt2 tsp. baking powder3/4 c. shortening3/4 c. very hot waterIn a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Cafe Rio Salad

Cafe Rio Salad
(Fav Fam Recipes)
SWEET PORK:2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can diced green chilies3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!CILANTRO-LIME RICE:1 c. uncooked rice1 tsp. butter or margarine2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water1 Tbsp. freshly squeezed lime juice2 tsp. sugar3 tablespoons fresh chopped cilantroIn a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.BLACK BEANS:2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantroIn a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Taco Chicken

Taco Chicken
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)A couple of juicy limesA splash of red wine vinegar2-3 cloves garlic, pressed or coarsely chopped1 tsp. chili powder1/2 tsp. cumin1/2 tsp. Kosher salt1/2 tsp. black pepperJuice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
(ourbestbites)
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic, or garlic powder3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)kosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.Dip 'em in salsa, sour cream, guacamole, or this dressing.Makes 12-16

Kate's Chicken Enchiladas

1 pkg. chicken breasts
1 lg. can cream of chicken soup (family size)
16oz tub of sour cream
2 cans diced green chilis (drained)
1 med. yellow onion
1 lg. pkg. cheese (monterey/colby jack)
1 tbs. butter
Chili powder
8 flour tortillas

Boil chicken and shred with forks
Sautee finely diced onion in butter until translucent
When onion is almost translucent, add approx. 1 tbs. chili powder and stir well.
Set onion/chili powder aside
In lg. bowl mix can of cream of chicken soup with sour cream.
In a 9x13 glass baking dish - spread thin layer of cream soup/sour cream mixture
Remove approx. 2 cups of cream soup/sour cream mixture and put it in another bowl (This is used for the top)
With the remaining cream soup/sour cream mixture - add shredded chicken/diced green chilis and onion/chili powder + 1 more tbs. chili powder and 1 cup of cheese - mix thoroughly.
Evenly divide the chicken into 8 flour tortillas (placing the fold at the bottom of the pan)
Cover enchiladas with cream soup/sour cream mixture and cover 'heavily' with cheese *** that's how you like it :)
Bake for approx. 1 hr at 350 - until you can see cheese is melted - becoming golden brown - and enchiladas are bubbly.

Cottage Cheese Enchiladas

Cottage Cheese Enchiladas (allrecipes.com)
1 T. vegetable oil
1 small pkg chicken tenders (or 2 skinless, boneless chicken breasts) boiled + shredded.
1/2 c. chopped onion
1 pkg taco seasoning mix
1 cup sour cream (1/2 cup sour cream)
1 cup cottage cheese (1 1/2 cups cottage cheese)
1 t. salt
pinch ground pepper
10-12 flour fajita size (corn) tortillas
2 cups shredded cheddar (monterey jack) cheese
1 can red enchilada sauce

To make meat mixture: Heat oil in med skillet over med high heat. Add onion + saute, add chicken + green chilies, stir and add taco mix along with 1/2 cup of water, simmer on low for 5 min.
To make cheese mixture: In med bowl, mix sour cream + cottage cheese + season with the salt + pepper.
Preheat oven to 350. Heat tortillas on a plate in the micro for 30-40 seconds until soft. Spray a 9x13 with nonstick spray. In each tortilla do the following, a scoop or two of meat, a scoop or two of cheese mixture and a little of the shredded cheese on top...roll it up, place in dish. Repeat. I think I got 10 or so out of it. Open the can of enchilada sauce and pour over all. There will most likely be left over meat and cheese mixture + some shredded cheese, spread + sprinkle these over the top of the sauce. Uncovered bake for 20-25 minutes.

I made Spanish rice for the side and some buttery corn (my kid's favorite). It was such a hit!

Honey Lime Chicken Enchiladas

Honey Lime Enchiladas
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.