Authentic Mexican Salsa

Delicioso!


Authentic Mexican Salsa
www.whispersofthyme.blogspot.com 

Ingredients:
6 to 8 Ripe Roma Tomatoes
1/2 Fresh Jalapeno Pepper, or to taste
1/2 Fresh Serrano Pepper*, or to taste
1 Clove of Garlic
1 to 2 teaspoons Lime Juice
1 to 2 Tablespoons canned Tomato Sauce, optional

Directions:
Add all to blender and puree. If you like chunks of tomato, add in additional diced tomatoes after blending. 

Store salsa in refrigerator; it will last up to 3 days.

*Serrano peppers are hotter than jalapenos.

Creamy Chicken Enchiladas

Chicken in creamy, spicy sauce, wrapped in warm tortillas and covered with tomatoes and cheese!

adapted from allrecipes.com

UPDATE: To reheat, whisk together 1/2 can cream of chicken or cream of celery soup with small amount of milk and pour over top of enchiladas in pan. Cover pan with foil and bake at 425 degrees F. for 20 minutes, then remove foil, increase oven temperature to 475 degrees F. and bake for an additional 10 minutes. 


Creamy Chicken Enchiladas
www.whispersofthyme.blogspot.com

Ingredients:
4 skinless, boneless chicken breasts, cooked and chopped
1 medium onion, chopped
1 Tablespoon olive oil (or vegetable oil)
1 cup sour cream
1 or 2 Tablespoons cream cheese
1 cup shredded Cheddar cheese
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 cup salsa (homemade is best)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika (or paprika)
1 or 2 teaspoons garlic powder
dash of ground cayenne pepper (optional)  
1 small can (4.5 ounces) chopped green chilies
8 (10 inch) flour tortillas
1 can (10 oz) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
3/4 cup shredded Cheddar cheese
Cooked rice (optional)

Directions:
Preheat oven to 325 degrees Fahrenheit.

In a medium, non-stick skillet over medium heat, saute onion in 1 tablespoon olive oil for a few minutes to soften.

Add in cooked chicken, sour cream, cream cheese, cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts.

Stir in salt, salsa, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, if using, and green chilies. Heat through.

Spoon hot mixture onto tortillas and roll tightly. Use all tortillas.

Place tortillas in a greased 9x13 inch baking dish. Cover with Ro-Tel tomatoes and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven for 30 minutes. Cool for a few minutes before serving. Serve over rice, if desired.

Chili - My version of Wendy's

I enjoy Wendy's Chili and have found several "copycat" recipes. Since these vary from each other, and since I don't know the original recipe, I made my own version...and it's real good! 
(Mine is spicier than Wendy's, so see my notes on recipe to make it mild(er).)

  

Here's what you'll need:
Ground Beef or Ground Chuck, Onion, Green Bell Pepper, Chili Powder, Cumin, Garlic Powder, Oregano, Cayenne Pepper, Sugar, Salt, Black Pepper, Package of Chili Seasoning Mix, &
[Canned:(Whole Tomatoes, Tomato Sauce, Diced Tomatoes, Dark Red Kidney Beans, Pinto Beans)]

 ...and Olive Oil (optional)

 

Start by adding meat to large pot. Add oil  to pot (optional).

Add chopped onion and bell pepper.

Cook beef and veggies until beef is browned. Drain grease.

Return meat mixture to pot. Add whole tomatoes. Chop up tomatoes with the spoon.

Add diced tomatoes.

Add pinto beans.

Add kidney beans.

Add tomato sauce.

Add seasonings and seasoning mix package.

Stir chili, cover pot with lid, and simmer for 20 to 30 minutes.

Serve.

  

I topped mine with shredded cheese and sour cream.  Mmmm!

My version of Wendy's Chili only slightly spicier...

*see note on recipe for mild(er) version

C H I L I

www.whispersofthyme.blogspot.com

Ingredients:

1 to 1.5 pounds Ground Beef or Ground Chuck

2 Tablespoons Olive Oil, optional

(28 ounce) can Whole Peeled Tomatoes

(14.5 ounce) can Diced Tomatoes

(8 ounce) can Tomato Sauce

(15 ounce) can Dark Red Kidney Beans, drained and rinsed

(15 ounce) can Pinto Beans...do  NOT drain

1 medium Onion, chopped

1/4 cup Green Bell Pepper, chopped or diced

2 teaspoons Chili Powder

1 1/2 teaspoons Cumin

1 1/2 teaspoons Garlic Powder

1 1/2 teaspoons Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Dried Oregano

1/2 teaspoon Sugar

1/2 teaspoon Cayenne Pepper

1.25 ounce package Original Chili Seasoning Mix

Directions:

Place beef in large pot along with olive oil, if using. Add chopped onion and bell pepper. Cook until meat is browned, then drain grease from mixture. Return meat mixture to pot, add the can of whole tomatoes, and then chop up tomatoes with a spoon. Add all remaining ingredients.  Cover pot and simmer chili for 20 to 30 minutes. Serve as-is, or top with shredded cheese and/or sour cream dollop.

Note: If you like your chili mild(er), then reduce cayenne pepper (or omit altogether), and reduce chili powder by one-half.