Entomatadas

 1 1⁄2 lb. tomatoes
1 poblano pepper
2 garlic cloves
1 Tbsp. vegetable oil
3⁄4 c. white onion, finely diced
Salt to taste
8 corn tortillas
2 chicken breasts, cooked then shredded
8 oz. queso fresco, crumbled
Vegetable oil to fry tortillas

 

Slice tomatoes in half then place tomatoes cut side down, poblano, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.

Once tomatoes and pepper are cooked, place in a blender or food processor, and process until you have a very smooth sauce.
 

Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the onion and cook until transparent and slightly browned, about 5 minutes.

Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes, covered.

In a small separate skillet, heat oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil. 

Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.

Place tortilla on a plate and spoon in some cheese and chicken. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese. 

Recipe adapted from Mexico in my Kitchen

 

Salmon Tacos

 5-6 corn tortillas
7-10 oz salmon fillet
salt and pepper to taste
olive oil
1 garlic clove, minced

few handfuls of baby spinach
cilantro sprigs
canned corn, drained
cheese, shredded

Preheat oven to the lowest setting. Place tortillas on a baking sheet in the oven to warm.

Season salmon fillet on both sides with salt and pepper.

Heat oil in a skillet over medium heat. Add garlic and let sizzle about 1 minute.

Place salmon into the skillet and sear for 3-5 minutes or until it easily releases from the skillet. Flip over, turn heat to low, and cook another 3 minutes. It's ready when it flakes easily. Remove the salmon from the skillet.

Add the spinach and cilantro to the hot skillet and cook 2-3 minutes or until slightly wilted. Add in the corn and heat through.

Shred the salmon with two forks, then return to the skillet to heat through. 

Top warmed tortillas with salmon, greens, and corn. Add cheese if you want to. Quick and tasty meal!

Enchilada Lasagne

Sorry for some of the imprecise measurements; I just went by what looked good.

Olive oil
1/2 of a zucchini, diced
1/2 of a green pepper, diced
1-2 c. baby spinach, chopped
cilantro, chopped
cumin, to taste
salt and pepper, to taste
1/2 of a rotisserie chicken, chopped
1 can black beans, drained
1 small can mild green chilis
Cooking spray
green enchilada sauce
7 corn tortillas, sliced
cheddar, shredded
pepperjack, shredded

Preheat oven to 350 F.

Saute the zucchini and green pepper in the oil for about 5 minutes, or until soft. Stir in the spinach, cilantro, cumin, salt, and pepper. Cook until the spinach is wilted. Remove from heat.

Stir the chicken, beans, and chilis into the vegetable mixture. Set aside.

Grease a baking dish with the cooking spray. Spread some enchilada sauce on the bottom of the dish. Using half of the tortilla slices, layer the slices on top of the enchilada sauce. Sprinkle a layer of cheddar over the tortillas.

Spread half of the chicken and spinach filling over the cheddar. Add another layer of enchilada sauce and the rest of the tortilla strips. Sprinkle a layer of pepperjack over the tortillas. Spread the rest of the chicken and spinach filling over the pepperjack. Then sprinkle a layer of cheddar on top.

Cover and bake 30-40 minutes. Allow to cool several minutes before serving.

Here's a link to the recipe I adapted: http://www.laurenslatest.com/enchilada-lasagna/

Enchilada Casserole

Here is a link to the original recipe: http://www.squidoo.com/enchilada-casserole-recipe

And here is the recipe with the alterations I made. =)

Olive oil
1 onion, chopped
3 cloves garlic, minced
15 oz. can black beans, drained and rinsed
14 oz. can diced tomatoes, drained
4 oz. can diced green chile peppers
1 can whole kernel corn
Cilantro, chopped
Spices: cumin, coriander, pepper
6 corn tortillas
16 oz. Enchilada sauce
Black olives, sliced
Cheddar, shredded
Pepperjack, shredded
Sour cream (optional)

Preheat the oven to 350 F. Lightly grease a baking dish.

I prefer cooked onions and garlic, so I cooked them in olive oil for about 5 minutes. Combine beans, garlic, onion, tomatoes, peppers, cilantro, and corn. I sprinkled the spices over the mix. Stir it up.

Pour the enchilada sauce into a shallow bowl. Dip 3 tortillas in the sauce, then place them on the bottom of the baking dish, covering the bottom of the dish as completely as possible. Layer half of the bean mixture on top of the tortillas. Repeat the process. Drizzle the remaining enchilada sauce over the casserole. Sprinkle with black olives and cheese.

Cover and bake 30 minutes. Uncover and bake 15 minutes or until bubbling and the cheese is melted. I served it with sour cream because sour cream is delicious.