Tacos, Burritos and Enchiladas: Breakfast Enchiladas

May 14, 2012 These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests!

—Crystal S 

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Tacos, Burritos and Enchiladas: Vegetarian Burrito Casserole

Aug 30, 2010 This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though, that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas, side by side. Cover in refried beans. We use a small can of green chiles instead of jalapenos out of personal preference. Layer the rest of the ingredients in any order: peppers, rice, all of the TVP mixture, salsa, & cheese. Top with 2 more tortillas, remaining refried beans, some salsa, we add diced onion here, & the remaining cheese. We serve with Mexicorn on the side, would be great in the dish as well, maybe with some black beans as well. Top with sour cream, corn on the side. It's really impossible to mess this dish up, so change it up to what suits your needs & it will most likely still be great.

—okibanana 

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Tacos, Burritos and Enchiladas: Whit's Chicken Enchiladas

Jan 22, 2006 LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins!

—MICHELE311 

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Tex-Mex Tacos Take No Time to Make

I'm all for tacos consisting of crispy corn tortilla shells, ground beef, and cheddar cheese. This Tex-Mex favorite — inspired by the beef tacos I grew up on — may be a far cry from saucy carnitas and queso fresco, but that doesn't mean there's not room in the taco world for them to coexist!

The best part of the recipe? You'll be able to get these tacos on the table before you have time to say "giddyup." Just prep all the ingredients, and let diners customize and stuff their tacos to their liking at the table.

I made these in the style they're served at some of my favorite Tex-Mex restaurants — stuffed over the brim with lettuce and tomatoes. Care for more flavor? Add in some guacamole or salsa. I've even been known to drizzle (or more like drown) queso dip over these bad boys.

Forks will be required to scoop up the falling fillings, y'all. Get ready to dig into these Tex-Mex tacos.

Ingredients

1 pound ground beef
1 package taco seasoning
1 12-count package of yellow corn taco shells
1 8-ounce package sharp cheddar cheese, shredded
1 head lettuce, chopped
2 tomatoes, diced

Directions

In a sauté pan, over medium-high heat, cook ground beef, breaking it up into small pieces and stirring occasionally until no pink remains, about 5-6 minutes. Immediately sprinkle in taco seasoning. If necessary, add about 1/4 cup of water, 1 tablespoon at a time, until beef is moist.To serve, place 3 taco shells on each plate, then divide beef between taco shells. Immediately sprinkle 1-2 tablespoons cheese on top to allow it to melt slightly. Add about 1 tablespoon of tomato and a three-finger pinch of lettuce per taco. Serve immediately.

Serves 4.

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Tacos, Burritos and Enchiladas: Fabulous Wet Burritos

May 16, 2007 Very good and pretty easy to make. I think this is a five star recipe if added to the monthly rotation, but if looking for a special meal, I would give it four stars. Anyways, like many other reviewers I made a few changes. First sauteed small whole onion and 2 cloves of garlic in large skillet. Then added 1 tsp cumin and 3/4 tsp oregano, then added ground beef. After pink was gone from the meat I added the can of refried beans, the green chilies and a can of Rotel. Moved the pan to a cool area and added cilantro. For the sauce I wanted to avoid the "tomatoey" flavor that other reviews tended to dislike so I eliminated the tomato sauce altogether. Instead I mixed two 10 oz cans of enchilada sauce with the one 15 oz can of chili without sauce. To serve, I placed a small amount of the sauce in a 9x13 pan and then rolled the burritos and placed them in the pan, then covered them with the remainder of the sauce and a mixture of medium and sharp cheddar cheese. Baked in a 350 degree oven for about 10-15 minutes. Then covered the top of the pan with shredded lettuce, fresh tomato and green onions. Overall pretty happy with the result. Made 12 and found I needed two 9x13 pans. Family ate 1 pan the first night and the 2nd the next and loved it. Thanks for such an easy recipe... Very nice on a school night.

—Toasty Mama 

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Tacos, Burritos and Enchiladas: Lime Chicken Soft Tacos

Oct 29, 2006 On this one, I tripled the sauce and marinated the chicken in 2/3s of it. Omitted the oregano, and added cilantro (a key ingredient!) at the end of sauteeing the chicken. When I sauteed the chicken (strips not cubed), I dumped the marinade and added the last 1/3 of fresh marinade to the chicken as it was nearly done cooking through, which only took a few minutes, not the 20 mins the recipe calls for! I also added a splash of tequila to the chicken while cooking, per other reviewers; was a nice touch! Used white corn tortillas (personal fave), and served with grated colby/jack cheese, chopped tomatoes, & the guacamole on allrecipes.com by Bob Cody, increasing his call for cayenne pepper by at least double. That gave this dish a bite that I think it needed. Would have been too bland for us, otherwise, but it was a nice meal, complete with margaritas!

—LADYJAYPEE 

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Tacos, Burritos and Enchiladas: Easy Mashed Potato and Roasted Vegetable Enchiladas

Nov 05, 2008 This was very good! It should be called a Mexican knish. I used 2 leeks, 1 red pepper, 1 green pepper and 3 large cloves of garlic, because my kids don't like the ones named in the recipe. You could use any veggies that you like. I'm glad I read the reviews, because blandness would of been a problem if I didn't add cayenne pepper, chili powder and cumin, along with the salt and pepper stated in the recipe. I sprinkled these seasonings on the veggies before roasting them. I used homemade mashed potatoes. Also, this recipe calls for 8 oz. shredded cheddar, but that is only enough cheese for 8 enchiladas. I would use 12 to 16 oz. of shredded cheddar. There is a lot of prep and mess when making this recipe but it is surely worth it!

—Lillian 

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Stewed Chicken Tacos

Going through my recipe archives I noticed the glaring omission of a recipe that has become a favorite around our house. I only had two taco recipes on the blog, one for Fried Avocado Tacos and one for Spaghetti Tacos, the first being a somewhat untraditional twist and the second suitable mainly for a gaggle of pre-teens or the indecisive Mexican Italian.

While I am a lover of beef tacos made with traditional beef—ground, shredded, it’s all good in my book—tacos made with shredded chicken have become a favorite at Casa del Larsen and an ode to the shredded chicken tostadas at Venice, CA’s El Tarasco. Their chicken tostadas were a Monday night staple after a weekend of play and an empty fridge yet to be restocked.

The stewed chicken atop a mound of shredded lettuce and doused in salsa made the beginning of the week that much more bearable.

I’ve tried to recreate El Tarasco’s chicken stewey, and while this is similar, it isn’t quite the same but is oh so tasty in its own incarnation thanks to its earthy flavor.

But what I really love about this recipe is that it’s a one pot wonder thanks to a little secret that makes it super easy to make no matter which day of the week.

See, I make this chicken recipe with frozen chicken meat. No thawing, no browning. Just dump the brick of frozen bird breast into the pot with some delicious aromatics, let it cook for a few hours on the stove or in the crock pot and magic things happen.

The chicken comes out amazingly moist thanks to being braised in chicken stock and tenderizing beer. You can sub in wine or omit the alcohol altogether, but I’ve found it does add a tasty layer of flavor when the bird is a little tipsy.

To keep things on the lighter side I usually toast corn tortillas in my toaster oven instead of frying them and then shape them into taco coves upside down on a baking rack to cool.

Or if my talk of tostadas has inspired your taste buds, warm the tortillas but keep them traditionally flat and lather with a layer of refried beans and top with lettuce and chicken and tostada toppings.

Ingredients

1 pound frozen skinless, boneless chicken breasts 4 cloves garlic, peeled and smashed 1 bunch of about 15 fresh cilantro stems shredded lettuce, avocado, diced tomato, cilantro leaves and cotija cheese for garnish Instructions

Add all ingredients to a dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce. While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired. Place small corn tortillas in a toaster oven and toast lightly. While hot, carefully bend the tortillas and place in a rack to cool into a curved taco shell shape. Layer chicken, shredded lettuce, sliced avocado, diced tomato, cilantro leaves and cotija cheese and serve with extra sauce on the side.http://www.foodiecrush.com/2013/04/stewed-chicken-tacos/Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: avocado, braised, chicken, cotija cheese, craving, dinner, mexican, recipe, stewed, tacos

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Tacos, Burritos and Enchiladas: Delicious Beef Tongue Tacos

Dec 22, 2008 This was an EASY way to prepare tongue! The house smelled great as it was cooking and I was really looking forward to the tacos all day. I was disappointed, however, when I tried them. The meat, while very tender, was not as flavorful as I had expected. I prefer the other recipe for Tongue Tacos on this site. Still, this is overall a good, easy recipe.

—Rebecca B. 

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Fish Tacos with Avocado Cabbage Slaw

Who doesn’t like fish tacos? They are the best meal for those gorgeous sunny spring and summer days. Add in some cabbage slaw doused with an avocado crema and some salsa and I seriously don’t think you can go wrong. If you’re into having a cerveza, then pour one and call it a day!

These flaky Fish Tacos with Avocado Cabbage Slaw from TK member The Culinary Chronicles are totally to die for. I made them twice this week and both times they were excellent!

Okay, here’s what to do. First we are going to torch some tortillas, which means you need to turn on your burner.

Place a small corn tortilla over the open flame for a few seconds

And then give it a flip to toast the other side for a few seconds more. Repeat this process with all the tortillas and then wrap them in a clean kitchen towel and set them aside.

Next we’re going to put some avocado in a blender …

Followed by some crema or sour cream. I only had sour cream on hand and let me tell you, it’s pure perfection.

Throw in some fresh cilantro and jalapeño pepper …

Followed by some agave nectar just to give it a hint of sweetness.

Blend it until everything is smooth and then remove the avocado crema to a bowl.

I just used some pre-shredded cabbage from Trader Joe’s, but if you shred your own, just go ahead and shred it and place it into a big bowl.

Add in a few spoonfuls of the avocado crema. Reserve some crema for later but be sure to add enough to give all the cabbage a good coating.

Toss it all together and season it with salt and pepper as needed.

Alright let’s move onto the fish. Season some white fish of your choice with some lime zest.

Then add in some red pepper flakes, followed by ground cumin and some garlic powder. You could use fresh garlic too, but I was concerned about the garlic burning when I broiled the fish so I opted for the powder.

Lastly, let’s add on some chopped cilantro.

Throw the fish in the fridge to marinate for a few minutes and then transfer it to a parchment-lined baking sheet and season it with salt and pepper. I used the juice of 1 lime to juice on top of the fish and then drizzled a touch of olive oil on top. Into the oven it goes on broil for a few minutes on each side until the fish can easily be flaked apart.

And now you’re in the home stretch. Just assemble the tacos with the cabbage slaw, flaked fish, extra avocado crema and some salsa! Serve it up and enjoy.

A big giant avocado-filled thank you to Nam of the amazing blog The Culinary Chronicles for giving us another amazing recipe featuring avocado! These tacos are a winner and you will totally dig them!

Fish tacos with a creamy avocado-cabbage slaw.

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.

For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.

Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

½ pounds Firm White Fish Fillets, Such As Cod Or Tilapia2 cloves Garlic, Finely Minced1 teaspoon Lime Zest2 Tablespoons Chopped Cilantro, Plus More For Garnish¼ teaspoons Red Pepper Flakes2 pinches Ground Cumin2 Tablespoons Vegetable OilKosher Salt And Pepper To Taste4 whole Corn Or Flour Tortillas1 cup Chunky SalsaLime WedgesFOR THE SLAW:1 cup Ripe Avocado, Diced¼ cups Mexican Crema - Or Sour Cream¼ cups Fresh Cilantro, Chopped½ whole Jalapeno Pepper, Finely Diced And Seeded1 Tablespoon Lime Juice½ Tablespoons Agave Or HoneyKosher Salt And Pepper To Taste2 cups Shredded Cabbage

_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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Tacos, Burritos and Enchiladas: Turkey Burrito

Nov 25, 2012 Such a unique recipe, and so good! My husband and I doubted this even as we were making it. We considered serving it over rice, but decided to go ahead with the original recipe. I didn't have any leftover stuffing, and since it all has to boil anyways, we put the stuffing in dry and added the celery that we would have put in it. Didn't add the jalapenos on top, but put lots of black pepper inside. We also used half the broth, and liked that consistency - I can't say if more broth would have been too much. With half, these were kind of the consistency of a creamy bean and cheese burrito. I wish we had more leftovers to make these again!

—amyjojo 

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Tacos, Burritos and Enchiladas: Chicken Enchiladas V

Mar 26, 2006 I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.

—BOBBESONG 

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Stewed Chicken Tacos

Going through my recipe archives I noticed the glaring omission of a recipe that has become a favorite around our house. I only had two taco recipes on the blog, one for Fried Avocado Tacos and one for Spaghetti Tacos, the first being a somewhat untraditional twist and the second suitable mainly for a gaggle of pre-teens or the indecisive Mexican Italian.

While I am a lover of beef tacos made with traditional beef—ground, shredded, it’s all good in my book—tacos made with shredded chicken have become a favorite at Casa del Larsen and an ode to the shredded chicken tostadas at Venice, CA’s El Tarasco. Their chicken tostadas were a Monday night staple after a weekend of play and an empty fridge yet to be restocked.

The stewed chicken atop a mound of shredded lettuce and doused in salsa made the beginning of the week that much more bearable.

I’ve tried to recreate El Tarasco’s chicken stewey, and while this is similar, it isn’t quite the same but is oh so tasty in its own incarnation thanks to its earthy flavor.

But what I really love about this recipe is that it’s a one pot wonder thanks to a little secret that makes it super easy to make no matter which day of the week.

See, I make this chicken recipe with frozen chicken meat. No thawing, no browning. Just dump the brick of frozen bird breast into the pot with some delicious aromatics, let it cook for a few hours on the stove or in the crock pot and magic things happen.

The chicken comes out amazingly moist thanks to being braised in chicken stock and tenderizing beer. You can sub in wine or omit the alcohol altogether, but I’ve found it does add a tasty layer of flavor when the bird is a little tipsy.

To keep things on the lighter side I usually toast corn tortillas in my toaster oven instead of frying them and then shape them into taco coves upside down on a baking rack to cool.

Or if my talk of tostadas has inspired your taste buds, warm the tortillas but keep them traditionally flat and lather with a layer of refried beans and top with lettuce and chicken and tostada toppings.

Ingredients

1 pound frozen skinless, boneless chicken breasts 4 cloves garlic, peeled and smashed 1 bunch of about 15 fresh cilantro stems shredded lettuce, avocado, diced tomato, cilantro leaves and cotija cheese for garnish Instructions

Add all ingredients to a dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce. While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired. Place small corn tortillas in a toaster oven and toast lightly. While hot, carefully bend the tortillas and place in a rack to cool into a curved taco shell shape. Layer chicken, shredded lettuce, sliced avocado, diced tomato, cilantro leaves and cotija cheese and serve with extra sauce on the side.http://www.foodiecrush.com/2013/04/stewed-chicken-tacos/Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: avocado, braised, chicken, cotija cheese, craving, dinner, mexican, recipe, stewed, tacos

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Tacos, Burritos and Enchiladas: Turkey Cream Cheese Enchiladas

Mar 29, 2011 We had a huge turkey dinner on Saturday and had plenty of left-over turkey. So, I searched this site and found this recipe. Yummy! It then ended up I babysat our Mexican friend's 3 children. So the 8 year old wanted to help me cook dinner. This recipe does take some work so it was nice to have the extra hands for stirring, etc. She also taught me how to roll a "mean" enchilada in no time!! I didn't have yellow or orange peppers but it was still awesome. We will eat these again. We topped them with more sour cream and salsa. I did not heat the tortillas in oil, we just popped them in the microwave for a minute to save time. All I can say is everyone loved these - delicious!

—Mother Ann 

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Tacos, Burritos and Enchiladas: Potato Tacos

Oct 26, 2005 These weren't quite as yummy as I was hoping. The potatoes needed a little more flavor, were a bit bland. If I were to make these again, I would add a little garlic, a little butter, lots of salt and pepper, and maybe even some chili powder to the potato mixture. The ranch dressing was good with them. I will try these again sometime, with just a few tweaks. Thanks for the recipe.

—foodinmybelly 

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Tacos, Burritos and Enchiladas: Pork Steak Burritos

Apr 14, 2010 This is a great base recipe and can be "fussed up" to each households tastes. I made the following modifications to this recipe and LOVED IT! After browning the pork in the skillet I added the following; 2 t cumin, 1 t garlic, 3 T fresh cilantro, half of one small onion sliced and 3 t lime juice. After simmering to meld the flavors I added 1 small can corn and 1 small can black beans. Topped with cheese, green onions, sour cream and homemade salsa on a fresh warmed tortilla. Next time I will have avocado sliced as well...yum! With these few additions, this recipe went from Good to Awesome!! Thanks for the post!

—lilmspunky 

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Tacos, Burritos and Enchiladas: Chipotle Shrimp Tacos

Jul 13, 2008 Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!

—VD711 

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Tacos, Burritos and Enchiladas: Cowboy Tacos

Jan 28, 2012 Well, these are pretty darn tasty! My husband was stunned when he saw me mixing the preserves into the pan but was quick to say "these are really good..I'm surprised"! We didn't think they were too sweet, in fact there is just a touch of sweetness. Just be sure to use only the amount called for regarding the apricot preserves. I would recommend trying the cubed pork for some 'bite'. I used leftover shredded pork that I had on hand and by the time everything else was added, it was a bit mushy, so I would think the minced pork would be the same. I served these with the usual taco toppings.

—Wyattdogster 

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Tacos, Burritos and Enchiladas: Italian Tacos

Mar 24, 2011 Wow - nice twist on regular 'ol hard shell tacos! This is kinda like traditional Mexican meets old school Italian. Like others, I was a bit skeptical but overall it's really good. It tastes like a meatball hoagie fused with a hard shell taco. So, if you like both of those you're bound to like this. My husband is a fan of both, so he really enjoyed this. Plus, it was quick and easy to put together for a weeknight meal. I seasoned the ground beef and sausage with a little minced garlic as well as Italian seasoning. I omitted with sugar from the jarred sauce as I used "Classico's Sweet Tomato Basil Sauce". I topped the "tacos" with a combination of mozzarella and parmesan cheeses. Overall, simply delicious!

—Jillian 

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Tacos, Burritos and Enchiladas: Pineapple Enchiladas

Feb 10, 2004 Yum, yum, yummy! What an interesting concept! I too LOVE pineapple on my pizza, so I just had to try this. I thought at first the crushed pineapple would make them mushy, so I used chunk pineapple (drained first). Boy oh boy did the chunks get hot in the oven! Next time, I'll stick with crushed to save my scalded mouth! I doubled (at least) the sour cream and added some chopped green chiles. I think next time I'll try it with corn tortillas (personal preference) for an even better flavor. Thanks for the recipe!

—Veggie_K 

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