Best EVER Chicken Enchiladas Recipe {VIDEO}

Best EVER Chicken Enchiladas Recipe {VIDEO}

Chicken Enchiladas are one of those dinners that everyone loves. This popular Mexican dish is loved and devoured by all, whether kid, adult, Mexican, American or any other variety of human. It is such a staple dinner and I don’t know anyone who loves to cook who does not have a go-to chicken enchilada recipe.

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16 Must-Try Recipes From Some Incredible Latin Countries!

16 Must-Try Recipes From Some Incredible Latin Countries!

These south of the border recipes will give you some Latin inspiration as you enjoy bold flavors, great combinations of foods and filling bites. You won’t regret trying out some different ways to prepare foods you already love.

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The Best 7-Layer Taco Dip Recipe {VIDEO}

The Best 7-Layer Taco Dip Recipe {VIDEO}

Summer is the best time for parties, gatherings, get-togethers or whatever you wish to call them. I am constantly preparing food in the summer months and I love it because it means we are spending time with people. I have a handful of favorite..

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Guacamole and Chips Grilled Cheese Sandwich Recipe

Guacamole and Chips Grilled Cheese Sandwich Recipe

Twenty-four hours from now we will be ON THE ROAD. Our house is buzzing with excitement. And dust bunnies. Packing up the RV is our main priority. Cleaning the dust bunnies that we've stirred up will be put on hold until our return.

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Chicken Enchilada Bake Recipe

Chicken Enchilada Bake Recipe

My big-boy second grader just stepped onto the bus for the first time this year. We have been on the wildest, most indescribable journey with him. He has faced so many scary things in his little life, yet he continues to grow and thrive...and SMILE. So I sit here on his first day of second grade, typing through tears to tell you about this incredible dinner I made the other night. 

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Taco Soup Recipe

Taco Soup Recipe

Most of my holiday "work" is done, so I am feeling relaxed and relieved this morning. We have only a few items on our agenda today, all of which we are looking forward to. To balance out all of the gifts this time of year brings, we are taking our boys to the store to pick out toys/books for kids who will be spending their Christmas in the hospital.

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Beef Mushroom Avocado Tacos Recipe

A filled taco with creamy avocados, cooked mushrooms and beef to create the perfect dinner. A unique version of the standard taco that you are sure to find delightful!

Excluding last year (due to my being on bedrest), my husband and I have thrown a Cinco de Mayo party at our house every spring. We plan to resume our tradition this year. Want to come over for a CdM fiesta?

Cinco de Mayo happens during the most perfect time of the year, in my opinion. Spring has officially sprung by then (most years) here in Minnesota, and everyone is in the mood for margaritas, Mexican food and mingling. Is there anything better than those three things put together? Add to it JUST SURVIVED TERRIBLE, HIDEOUS WINTER and it's a glorious scenario!

To get into the Mexican-springtime-celebrating spirit, I donned my sombrero and put together this delicious taco recipe that I adapted from a friend's recipe. It's a unique version of the standard taco and my husband and I found it to be delightful. Sadly, we did not simultaneously consume margaritas. What were we thinking?

LEARN HOW TO CUT UP AN AVOCADO IN THIS TUTORIAL VIDEO

What kind of beef works best for tacos?

The good news is that there is no wrong answer! Carne Asada is traditionally a good meat to throw on the grill because it’s thin cut and slices up perfectly for tacos. In this recipe, and for budget purposes, ground hamburger works good too.

Can you make your own taco seasoning?

Taco seasoning is very affordable at the grocery store. But it’s so easy and even healthier to make your own - I have an easy recipe to make your own and store some for later. Try this recipe here.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add:

1 pound ground beef (we used venison)

1/2 of an onion, chopped (reserve the other 1/2 for later)

3 jalapeno peppers, minced (deseed and/or use fewer peppers for a less spicy result)

Salt and pepper, to taste

Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes.

Transfer the mixture to a bowl, reserving the skillet.

In a separate bowl, combine:

Remaining 1/2 onion, chopped

2 avocados, cubed

1/4 cup fresh lime juice

Salt and pepper, to taste

Taste. Mmmmm.

In the reserved skillet, heat 1 tablespoon of olive oil over medium heat.

Add:

8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

Salt and pepper, to taste

Cook until lightly browned, about 8 minutes.

Stir into the beef mixture and cover to keep warm.

Wipe out the skillet. Over medium heat, toast 8 tortillas, one at a time, for 1 minute on each side.

Stuff the tortillas with equal amounts of the beef-avocado-mushroom mixture. Serve immediately to hungry person(s)!

Or just come on over to our house on May 5th!

Beef Mushroom Avocado Tacos

A unique version of the standard taco that you are sure to find delightful!

Contributed by Megan Porta from pipandebby.com.

Published Apr 09, 2011

Print Friendly and PDF

Serves: 8

Total time: 45 min

BeefMushroomAvocadoTaco"

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 jalapeno peppers, minced
  • Salt & pepper, to taste
  • 2 Hass avocados, cubed
  • ¼ cup fresh lime juice
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 8 small flour tortillas
Instructions:
  1. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the beef, ½ of the onion and the jalapenos. Season with salt and pepper. Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes. Transfer to a bowl, reserving skillet.
  2. In a large bowl, combine the remaining onion, avocado cubes and lime juice. Season with salt and pepper.
  3. In the reserved skillet, heat the remaining tablespoon of olive oil over medium heat. Add the mushrooms and garlic and season with salt and pepper. Cook until lightly browned, about 8 minutes. Stir into the beef mixture and cover to keep warm.
  4. Wipe out the skillet. Over medium heat, lightly brown the tortillas, one at a time, for 1 minute on each side. Stuff tortillas evenly with the beef-avocado-mushroom mixture and serve immediately.

Salsa Verde Enchiladas Recipe

Total delicious, Mexican yumminess. Lots of chicken in a creamy salsa verde that’s full on flavor with melted cheese on top. Fresh cilantro finishes the recipe. The proof is in the YUM!

I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.

I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.

This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.

Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.

Evenly coat the chicken with 1/2 cup salsa verde.

Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.

Place in a large skillet:

Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)

6 green onions, thinly sliced

1/4 cup fresh lime juice

Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.

Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.

With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.

Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.

Add to the remaining salsa verde mixture:

8 oz. sour cream

1/2 cup chicken broth

Stir and spoon the mixture over the filled tortillas.

Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.

Total delicious, Mexican yumminess! For another great Mexican recipe check out my Chicken Enchilada Bake. Delicious food, easy prep!

Salsa Verde Enchiladas

Total delicious, Mexican yumminess. The proof is in the YUM! (Source: Good Housekeeping)

Contributed by Megan Porta from pipandebby.com.

Published Feb 07, 2011

Print Friendly and PDF

Serves: 8

Total time: 1 hr 10 min

SalsaVerdeEnchiladas"

Ingredients:

  • 2 rotisserie chickens
  • 2 16-oz. jars salsa verde
  • 6 green onions, thinly sliced
  • ¼ cup fresh lime juice
  • ½ cup fresh cilantro leaves, chopped
  • 16 6-inch tortillas
  • 8 oz. sour cream
  • ½ cup chicken broth
  • 8 oz. shredded Mexican cheese
Instructions:
  1. Remove meat from chickens and coarsely shred; place in medium bowl. Discard skin and bones. Evenly coat chicken with ½ cup salsa verde.
  2. Preheat oven to 350 degrees F. Grease two 9x13 glass or ceramic baking dishes. In a large skillet, heat remaining salsa verde, green onions and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
  3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper and top with about 1/3 cup of the chicken mixture. Roll tortilla and place, seam side down, in the baking dish. Repeat with remaining tortillas and chicken, arranging 8 tortillas in each dish.
  4. Stir sour cream and broth into remaining salsa verde in skillet; spoon over filled tortillas. Cover baking dishes with foil and bake 15 minutes. Remove foil; sprinkle each with ½ of the cheese and 1 tablespoon cilantro. Bake 5 minutes longer.