Chicken Enchiladas

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

 Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans

http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html

Make your Own Mexican Spice Blend

Ingredients – Blend all

  1 ts Cayenne pepper
  1 1/2 ts Cumin
  1 tb Oregano leaves
  1 1/2 ts Onion powder
  1/2 ts Coriander
  1 ts Crushed red pepper flakes
  1 tb Garlic powder
  1 tb Black pepper
1 tb Chili powder

Guacamole with Cumin Dusted Tortillas

Ingredients

  • 4 ripe Hass avocados, peeled, pitted, and chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, minced
  • 2 limes, juiced
  • Salt and pepper
  • Chopped fresh cilantro leaves, to taste
  • Cumin Dusted Tortillas, recipe follows

Directions

Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas:

  • Peanut oil, for deep frying
  • 12 flour and/or blue corn tortillas, cut into quarters
  • 1 tablespoons ground cumin
  • 1 tablespoon kosher salt

Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.

 Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

http://www.foodnetwork.com/recipes/bobby-flay/guacamole-with-cumin-dusted-tortillas-recipe/index.html

Gina’s Hot and Spicy Tortilla Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, finely diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, seeded and diced
  • Salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 32 ounces low-sodium chicken broth
  • 1 (14.5-ounce) can diced Mexican style tomatoes
  • 1 cup frozen corn kernels, thawed
  • 1/4 cup roughly chopped cilantro, plus 2 tablespoons
  • 1 (12-ounce) boneless skinless chicken breast, diced
  • 1 cup crushed tortilla chips
  • Sour cream, for topping
  • Monterey Jack, shredded, for topping
  • 2 limes, wedged

Directions

In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.

 Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-hot-and-spicy-tortilla-soup-recipe/index.html

Neelys Sweet Heat Tri Color Salad

Dressing:

  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice

Salad:

  • 1/2 red onion, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/4 cup chiffonade cilantro leaves
  • 2 stalks celery, chopped
  • 2 plum tomatoes, chopped
  • 1 (15-ounce) can black beans
  • Salt and freshly ground black pepper
  • Salad mix
  • 1/2 cup shredded Monterey jack cheese

For the dressing:

Directions

Add all the ingredients to a bowl and whisk together.

For the salad:

Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.

When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-sweet-heat-tri-color-salad-recipe/index.html

Black Bean and Corn Salads – Rachel Ray’s & Guy Fieri’s version

blackbeancornsalad

Rachel Ray’s Salad
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts — no need to refrigerate!

Tip: Garnish with Cilatro

 

Guy Fieri’s Salad
Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.