Creamy Southwest Chicken Burritos

Crockpot has got to be the best invention ever! If you don't have one, I highly recommend investing in one. It's perfect, you throw everything in the pot and forget about until 4-10 hrs later. Enjoy! 

Ingredients: 

• 2 boneless Chicken Breasts.

• 1 10 oz can of Original Rotel Tomatoes.

• 1 15 oz can of Black Beans, drained and rinsed. 

• 1 25.25 oz can of Corn, undrained. 

• 8 oz package of Cream Cheese.

• 1 packet of Ranch Seasoning. 

• 1 teaspoon of Garlic Powder.

• 1 teaspoon of Chili Powder.

• 1 teaspoon of Cumin.

• Flour tortillas.

Directions:

Place Chicken in crockpot (mine were still frozen,) add drained beans, tomatoes, corn spices on top of chicken and stir. Once stirred add cream cheese on top of chicken, place lid on and cook for 4 hours.

Once four hours is up shred chicken with two forks and mix well. 

Warm up flour tortilla, place filling in center and roll.

And just like that, dinner is ready to be served. As always it's undoubtedly delicious! 

Green Chile Chicken Chimichangas

I wanted to make something simple that I can just throw in the crockpot and forget about it. Everytime my husband and I go out to eat to a Mexican Reaturant I always end up getting a Chimichanga and I have been hunting for the perfect tortillas to make chimichangas. And I think I finally found them. They are from local bakery called Alejandro's and I was able to find them at Wal-mart :) they perfectly thin but not too thin. Enjoy!

Ingredients: 

• 3 Chicken Breasts.

• 1 packet of McCormick Chicken Taco.

• 3 small cans of Hot Ortega Green Chiles.

• Burrito size Tortillas

• Vegtable Oil, for frying.

For Salsa:

• 4 Roma Tomatoes 

• 1 Jalapeño

• 1 tablespoon of Chicken Boullion

Place chicken in crockpot.

Mix McCorminck packet according to the directions on the back and spread evenly on top of chicken. 

Next, open green chiles and spread evenly as well.

Place lid on crockpot and cook on high for 4 hours. Always remember NEVER to open the lid on a crockpot! No matter how good it smells!

For the salsa, not pictured, but if you want to see step by step click below, I show step by step in my Chile Rellenos Recipe. 

http://undoubtedlydelicious.blogspot.com/2014/04/chile-rellenos-with-mexican-rice.html

When chicken is done preheat oil in a large skillet to 350 degrees and shred chicken with two forks. Once shredded, take a tortilla and place chicken in the middle roll into a burrito and fry until golden brown. 

Finally, garnish as you wish. We did guacamole, sour cream, cheese, sour cream, lettuce and salsa. It was undoubtedly delicious. 

Enjoy! 

Carne Asada Fries

I feel bad for even posting this on here, buttttt I think everyone needs a cheat day. As long as the flavor is still there then why not right?? Enjoy! 

Ingredients:

• 1 bag of cooked Beef Fajitas.

• 3 potatoes, cut in strips.

• Lawry's Seasoning Salt.

• Grated cheese of your choice. 

• Sour Cream.

• Guacamole.

• Pato Sauce.

Directions: 

Follow directions for the French fries in my previous post. Cut the beef into little cubes and follow the directions on the bag.

And you are done! Haha. Garnish with your favorite toppings. 

Chile Rellenos with Mexican Rice

 

 

This happens to be my favorite food, and I am not going to lie, it is the most time consuming thing to cook! I started cooking at 12:30-ish and didn't finish until about 7pm! Granted my daughter has needs so I had stop ever so often but luckily my sister was over to help me with her. Any who, every time I cook these I have to make a lot only because I know I won't be making them in a while haha! Now, this is one of those meals that practice makes perfect. And today, they were perfect and simply undoubtedly delicious. Enjoy!

Ingredients:

• Pablano Peppers (I used 12-- 6 cheese, 6 meat) 

• 6 eggs, yolk separated from egg whites

• 1/2 lb of cheese of your choice, sheredded. I used Monterey Jack

• 6 Roma Tomatoes

• 1/4 onion

• 1 Jalapeño 

• 1 lb of Ground Beef

• 1 cup of Rice 

• 4 tablespoon of Chicken Boullion

• Spanish Olives

• Raisins

• Pork Lard (optional)

Directions:

Before we begin, clean the Poblano Peppers with cold soapy water and dry when done. Cut a little slit on the side of each pepper about 1/2 of an inch or less to let the steam come in. 

Heat up a roasting pan on medium high to roast your peppers. 

While the peppers roast start on the meat filling. 

Cook the ground meat and drain when cooked thoroughly.

Return meat to pan and add 1 table spoon of chicken bouillon, olives, raisins and set aside to cool down. I know it sounds weird but trust me, it is SO good.

 

Now don't forget on the peppers! They have to be toasted but not burnt or when it come to peeling them you might get a hole which will make stuffing and frying impossible.

Once roasted on each side place inside a bag and close tightly. The moister is going to help the pepper sweat which will make it is easier to peel.

 

Once in bag let them sit until skin looks lifted. Peel skin off like so makes sure to get all of the skin.

 

Let peppers sit for 10 minutes. Meanwhile start on the salsa for the meat filled Chile Rellenos. 

In a medium sauce pan bring the pot filled with water to a boil add 4 tomatoes and jalapeño. Once you see the skin of the tomatoes peel turn off your stove. Take all of the skin off the tomatoes but be careful not to let tomato juice out. Now on my jalapeño I took off the seeds-I wanted the spice but I also wanted to enjoy my food lol. 

Place everything in a blender with NO water! Include a tablespoon of Chicken Bouillon. And blend until smooth.

Place salsa back in a sauce pan and cover.

Now to stuff! This to me was the hardest! Here is where practice makes perfect comes in. You can choose to wear a glove during this because if you get a hot pepper your index finger is going to burn all day. 

Take your pepper and find the slit you made early this hole should not become more than maybe 3 inches long! We have to take out the seeds first so

hold your pepper upside down and with your index finger scoop the seed out. Try your best to get the all out without making a hole in the pepper. Plus no one want a mouthful of seeds.

When seeds are completely gone start to stuff your pepper with both your index finger, middle and your thumb. 

Do the same with the meat. I use a spoon with this one. 

Once you are done stuffing all your peppers, coat your pepper in flour. 

I used Pork Lard to fry these but that is up to you. I grew up to it so using anything other than the lard doesn't taste as good. Any way, heat your choice of oil or lard up. 

Take your eggs and seperate them. In a mixer mix the egg whites until they are stiff or when you hold upside down they won't fall but be careful haha.

Once stiff add the yolk and blended until well mixed. When mixed dip a pepper in batter and fry until golden brown. 

Place fried chiles in a baking pan and turn oven to warm meanwhile we cook the rice. 

Take a cup of rice and rinse with cold water until the water is no longer murky.

Drain. And in a medium size skillet warm up about 2 tablespoon of lard (yet again optional) and wait until heat up. Take your well drained rice and fry the rice until golden brown.

Meanwhile it fries start on the sauce. In a blender take 2 tomatoes, 1/4 of an onion, and 1 tablespoon of chicken bouillon with 1/4 cup of water and blended until smooth.

 

Once rice is golden brown add the tomato mixure along with 2 cups of water and bring to a boil.

When it comes to a boil turn heat to low and cover for about 15-20 minutes. Stir along the process but be careful not stir too much. 

And you are done! I know it is a lot of steps and work but trust me when you are finish you won't be disappointed! 

Don't forget to comment below! :)

- Dulce