I was gifted with 3 dozen corn tortillas...recipes?!
- Thread starter cheezz
- Start date
Rec: Mexican Chicken Soup
* Exported from MasterCook *
Mexican Chicken Soup
4 split (2 whole) chicken breasts -- bone in, skin on
olive oil
Salt and pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic -- chopped
2 1/2 quarts chicken stock -- preferably homemade
1 can whole tomatoes in puree -- (28-ounce) crushed
2 jalapeno peppers -- seeded and minced (2 to 4)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 cup chopped fresh cilantro leaves -- optional (1/4 to 1/2)
6 fresh white corn tortillas -- (6-inch)
1 cup frozen corn
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and corn and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Source:
"Food Network - Ina Garten"
* Exported from MasterCook *
Mexican Chicken Soup
4 split (2 whole) chicken breasts -- bone in, skin on
olive oil
Salt and pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic -- chopped
2 1/2 quarts chicken stock -- preferably homemade
1 can whole tomatoes in puree -- (28-ounce) crushed
2 jalapeno peppers -- seeded and minced (2 to 4)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 cup chopped fresh cilantro leaves -- optional (1/4 to 1/2)
6 fresh white corn tortillas -- (6-inch)
1 cup frozen corn
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and corn and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Source:
"Food Network - Ina Garten"
Rec: Santa Fe Breakfast Bake
* Exported from MasterCook *
Santa Fe Breakfast Bake
1 pound pork sausage
1 cup salsa
1 cup canned black beans -- drained & rinsed
1/2 cup frozen corn kernels
8 corn or flour tortillas -- cut into 1-inch strips
1 cup shredded mexican-style cheese
1 cup sour cream
1 cup milk
2 eggs -- beaten
2 egg whites -- beaten
1/2 teaspoon salt
1/4 cup green onions -- thinly sliced
Brown sausage and drain, discarding grease. Combine salsa, sausage, beans, and corn; set aside. Place one-third of tortilla strips in a lightly greased 11x7 baking dish. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.
In the morning, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until lightly golden. Allow to sit for about 5 or 10 minutes to set up. Top with green onions and serve with salsa, sour cream, and avocado slices as desired.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Santa Fe Breakfast Bake
1 pound pork sausage
1 cup salsa
1 cup canned black beans -- drained & rinsed
1/2 cup frozen corn kernels
8 corn or flour tortillas -- cut into 1-inch strips
1 cup shredded mexican-style cheese
1 cup sour cream
1 cup milk
2 eggs -- beaten
2 egg whites -- beaten
1/2 teaspoon salt
1/4 cup green onions -- thinly sliced
Brown sausage and drain, discarding grease. Combine salsa, sausage, beans, and corn; set aside. Place one-third of tortilla strips in a lightly greased 11x7 baking dish. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.
In the morning, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until lightly golden. Allow to sit for about 5 or 10 minutes to set up. Top with green onions and serve with salsa, sour cream, and avocado slices as desired.
- - - - - - - - - - - - - - - - - - -
Rec: Chicken Enchiladas
* Exported from MasterCook *
Chicken Enchiladas
1/3 cup plus 1 tablespoon vegetable oil
12 6 inch corn tortillas
1 medium onion -- chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cans purchased enchilada sauce -- (10 ounce)
1 can chopped green chiles
3 cups shredded cooked chicken -- (about)
1/4 cup chopped cilantro
1/4 teaspoon ground cumin
3 cups packed grated Monterey Jack cheese
Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, oregano, cumin, and basil and sauté until onion is tender, about 5 minutes. Season to taste with salt and pepper. Add chicken, chiles, and cilantro.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken mixture in center of 1 tortilla. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
Bon Appétit
October 1994
Source:
* Exported from MasterCook *
Chicken Enchiladas
1/3 cup plus 1 tablespoon vegetable oil
12 6 inch corn tortillas
1 medium onion -- chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cans purchased enchilada sauce -- (10 ounce)
1 can chopped green chiles
3 cups shredded cooked chicken -- (about)
1/4 cup chopped cilantro
1/4 teaspoon ground cumin
3 cups packed grated Monterey Jack cheese
Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, oregano, cumin, and basil and sauté until onion is tender, about 5 minutes. Season to taste with salt and pepper. Add chicken, chiles, and cilantro.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken mixture in center of 1 tortilla. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
Bon Appétit
October 1994
Source:
I love this soup - I've made it many times -Vegetarian Tortilla Soup
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit - November 1997
http://www.epicurious.com/recipes/food/views/Vegetarian-Tortilla-Soup-4421
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit - November 1997
http://www.epicurious.com/recipes/food/views/Vegetarian-Tortilla-Soup-4421
dawn_mo
Well-known member
This is really good, but it is huge. REC: TORTILLA STRATA
I am pretty sure that I made this the night before and baked in the morning.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper, stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
- - - - - - - - - - - - - - - - - - -
I am pretty sure that I made this the night before and baked in the morning.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper, stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
- - - - - - - - - - - - - - - - - - -