Gina's Chicken Enchiladas

Get This:

- 1 Whole Chicken

- Olive Oil: about 1.5 Tbsp

- One Onion chopped

- .5 Tbsp Minced Garlic

- 1 Can Mexican Stewed Tomatoes

- 1 28oz. Can Tomato Sauce

- 2 or 3 Large Cans of Mild Enchilada Sauce

- 1 - 16oz. Container Sour Cream

- Large bag of Mexican Cheese

- Flour Tortillas

Do This:

- Clean and boil chicken

- Pull all chicken off bones and place in a bowl.

- Put a little olive oil in pan with minced garlic and onion and saute for a little while.

- Add Mexican stewed tomatoes to onion mixture and saute a bit more.

- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)

- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.

- Add a little sauce to the chicken mixture and stir.

- Get flour tortillas and spoon mixture in a roll them up.

- Place them in a greased pan.

- Pour sauce on top and top off with Mexican cheese.

- Bake on 350 for about 45 minutes or until cheese is slightly toasted.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Chicken Quesadilla

Get This:

1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12" flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun Seasoning
sour cream - for dipping
salsa - for dipping

Do This:

-Sprinkle taco seasoning over both sides of chicken.
-Fry chicken until cooked through in a lightly oiled pan.
-Cut chicken into 3/4" pieces; set aside.
-Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
-Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
-Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
-Using 2 spatulas, flip entire quesadilla.
-Cook until all cheese has melted and tortilla is lightly browned.
-Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
-Serve sour cream and salsa in a small bowl on the side.

Fresh Pomegranate Salsa

Get This:

2 c. Pomegranate seeds (I use a full pomegranate)
3 Roma Tomatoes (I use 2-3)
2-3 Avocados ( I use around 1)
2 T Onion (I use White onion)
1/2 t. Coriander
1/4 t. Ceyenne Pepper
pinch Cumin
1 t. Salt (sometimes I use a little less--I usually start out w/ 3/4)
juice of lemon (=1.5 T Lemon Juice Concentrate--sometimes I use a little more depending on the taste)

Do This:
Cut up small and throw together!

Chicken Enchiladas

This is my aunt's recipe, and it's one of my favorite dishes. It's usually the first dish I make when I move into a new place. Partly so I can have tasty leftovers while I'm busy unpacking. With the amounts listed below it makes a LOT of enchiladas. They keep really well, so I like to have extras to take to work throughout the week. You can cut the recipe in half and still have enough to feed 4-6 people.

Chicken Enchiladas
Get This:
-6 Boneless Skinless Chicken Breasts
-3 bricks of cream cheese
-One yellow onion
-1 large can of Old El Paso Enchilada Sauce (I use Medium)
-1 tsp. Cummin or Garlic (optional)
-1 tsp. Chili Powder (optional)
-Cheese (amount varies depending on how much, if any cheese you want to use)
-2 packages Soft Flour Tortilla Shells

Do This:
- Cook/cube chicken (I usually shred the chicken using a fork, I don't like chicken chunks!)
- Saute in pan once diced onion
- Add 1 tsp. cummin or garlic/1tsp. Chili powder
- Add chicken
- In microwave soften cream cheese
- Add to chicken mixture
- Add 2-3Tbsp enchilada sauce
- Grease Fry pan; Warm both sides of the tortilla in oil (You can skip this step if you like, it doesn't make much of a difference to me)
- Spoon chicken mixture in shells
- Top with cheese
- Roll up (I leave the ends open, or you can roll them burrito style)
- In a pan spread 2-3Tbsp. each sauce in bottom
- Put rolls in, top with sauce
- Top with cheese
- Bake at 350 for 15 minutes