My recipes - Keyingredient

By Foodiewife, A Feast for the Eyes

http://homesicktexan.blogspot

For the filling:
Four boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (about 3/4 of a cup)
For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
2 cups of sour cream
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste
For the enchiladas
12 corn tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

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By Foodiewife, A Feast for the Eyes

If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of ...

For the Mexican Seasoning:
1 pound bag pinto beans
2 pounds of ground beef (80% lean recommended)
1 onion, diced
2 garlic cloves, finely minced
2 tablespoons Mexican seasoning (recipe below)
1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
1 large (15 oz.) can tomato sauce
2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
1 large can (7 oz.) diced mild green chilis (not jalapeno)
1 cup salsa (heat level of your choice) or make my homemade version
1/4 cup corn meal (optional to thicken chili) mixed with water
salt
2 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. ground cumin
2 Tbsp. oregano
For homemade salsa:
(optional, this makes about 32 oz)
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
1/4 cups Chopped Onion (I used red)
1 clove Garlic
1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
1/4 teaspoons Sugar
1/4 teaspoons Salt
1/4 teaspoons Ground Cumin
1/2 cups Cilantro (more To Taste!)
1/2 whole Lime Juice