Just made Dawn/MO's "Creamy Chicken Enchilada's" - they are AMAZING!
- Thread starter deb-in-mi
- Start date
dawn_mo
Well-known member
You are welcome deb. I highly recommend the Sunset Mexican Cookbook...
I am pretty sure I tweaked that recipe from Sunset Mexican Cookbook. Everything Michael and I have ever made from it, has been excellent. You should take a look on eBay, and try to find a copy. Last night I made these:
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
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* Exported from MasterCook *
BORRACHO BEANS
Recipe By : Sunset Mexican Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon -- diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
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I am pretty sure I tweaked that recipe from Sunset Mexican Cookbook. Everything Michael and I have ever made from it, has been excellent. You should take a look on eBay, and try to find a copy. Last night I made these:
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
BORRACHO BEANS
Recipe By : Sunset Mexican Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon -- diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
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michael-in-phoenix
Well-known member
I'm glad you liked them. Dawn's recipe is wonderful. I have two recipes now... Dawn's green...
...chicken enchiladas, and a red chile chicken enchilada that we like.
I feel complete.
Michael
...chicken enchiladas, and a red chile chicken enchilada that we like.
I feel complete.
Michael