Classic Chicken Enchiladas
Homemade Enchilada Sauce:
1/4 cup vegetable oil
2 Tbs flour
2 Tbs chili powder
1 (8 ounce) can tomato sauce
1 cup water
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
up to 2 Tbs Brown sugar *to taste
salt to taste
Heat oil in a saucepan over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
makes 2 1/2 cups
Enchilada Tortilla Filling:
1/2 Cup enchilada sauce *reserve remaining 2 Cups for assembly
1 Cup salsa, your choice
2 Cups cooked Meat (chicken, turkey)
1/4 Cup sour cream
2 Cups cheese, shredded, your choice (pepperjack, mexican cheese) *reserve 1 1/2 Cups remaining for assembly
4 Green onions, chopped *reserve some for topping
4-6 Flour Tortillas *reserve for assembly
Cook Meat in large skillet, add enchilada sauce, salsa, sour cream & onion until well blended.
*Assembly of Casserole:
Preheat oven to 350. Grease a 9x13 baking dish, spread some enchilada sauce on bottom of baking dish, fill each tortilla with Enchilada filling (above) and roll, place seem side down in baking dish. spread remaining enchilada sauce over top of rolled tortillas, sprinkle with remaining 1 1/2 Cups you choice of shredded cheese and reserved green onion. Cover and bake 30 mins until heated thru. Use broiler to brown up cheese if preferred at the end. Allow to stand 5 mins before serving. *add your choice of garnish (tomato, sour cream, shredded lettuce, black olives, avocados)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Do you celebrate Cinco De Mayo? How about creating some dishes using recipes I've already created and love. I'm sharing a mini-collection of my favorites. The homemade enchilada sauce is one of my top favorites; followed by the steak fajitas (done in a slow cooker) Super tasty! all super yummy!
18 Cinco De Mayo Recipes
(click on the recipe title to be taken
directly to that recipe)
Bonus: Two Extra Recipes for people who actually read this post.
19. Baked Chicken Fajitas
20. Guacamole for Two
1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet (1/2 tablet Junket rennet)
1 gallon milk, whole, not ultra-pasteurized*
1 teaspoon kosher salt
5 quart or larger non-reactive pot
Measuring cups and spoons
8" knife, off-set spatula, or similar slim instrument for cutting the curds
1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 30 minutes.
4. Cut the Curds: After thirty minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another fifteen minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon. You can cool and save the whey for other uses (like adding to baked goods & smoothies)
8. Microwave the Curds: Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
11. Using and Storing Your Mozzarella: Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella or dip cheese ball/balls in this mixture to coat. Wrap tightly in saran, Cover and refrigerate.The mozzarella can be used immediately or kept refrigerated for a week.
Adapted from: New England Cheesemaking Supply Company
Photo by: JD Provence and Diane Baker for Canning and Cooking at Home
Green Beans & Baby Potatoes with Bacon
1 pound baby potatoes
1 pound green beans (a great use for your canned green beans)
4 - 6 slices bacon, cooked and chopped into 1/2" pieces
2 cloves fresh garlic or 1 Tbs granulated garlic
2 Tbs Olive Oil
1 tsp Sea Salt and 1 tsp Pepper or to taste
Preheat oven to 350 F.
Wash potatoes and beans, trim stem end from beans and cut in half. Cut potatoes in half. Mix garlic, 1 tsp pepper and 1 tsp sea salt in large bowl with olive oil. Toss potatoes and beans in oil mixture. Place in dutch oven or roasting pan and cover. Cook 45 minutes, remove lid, add precooked bacon, toss well, replace lid and return to oven for 15 minutes. Makes a great side dish with any entree.
Recipe & Photo by: JD Provence for Canning and Cooking at Home
Cashew Basil Pesto Ricotta ~ Sauce, Dip or Pasta Filling
Homemade Ricotta Cheese
8 cups milk
3 Tbsp Lemon or Lime Juice or Vinegar
1 tsp salt
In large non reactive sauce pan over LOW heat, bring milk and salt to 190 degrees, stirring very frequently, to prevent sticking/scorching. When it begins to boil, the top will cover with foam. At this point, while still stirring, slowly add in lemon or lime or vinegar.
Stir a minute or two, until liquid separates and curds form.
Remove from heat and let coo 20-30 minutes, uncovered.
Slowly pour mixture through fine sieve and allow to drain.
Refrigerate 5 to 7 days, or freeze up to 6 months.
Makes about 1.5 cups packed
Cashew Basil Pesto
1 cup packed fresh basil leaves
1/4 cup Parmesan cheese
1/4 cup chopped cashews, lightly toasted
1/8 cup extra virgin olive oil
1 clove garlic
salt and pepper, to taste
Lemon or Lime Juice, optional
*Homemade Ricotta, see above
Pesto: Add all ingredients except ricotta to blender and blend until smooth Serve as a dip with fresh breads or sauce over cooked pasta.
For dip: mix equal parts Ricotta and Pesto, add lemon or lime juice to thin to your liking.
Serve with breads, crackers, or chips.
For Pasta: Mix pesto sauce into homemade ricotta, use as a filling to stuff into pasta shells or layer into a lasagna.
Recipe & Photos by: JD Provence for Canning and Cooking at Home