bobrhyn + havecooked + mexicanfood   8

Soy Chorizo Quesadilla
These were goooood. And just at the border of my spicy tolerance (would have been better with guac or sour cream, but I survived happily). Very easy - soy chorizo, cheese, cilantro, tortillas (I used frozen).
recipe  entree  havecooked  vegetarian  mexicanfood  weeknight  3.5noms 
august 2017 by bobrhyn
Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce recipe | Epicurious.com
OKAY FUTURE SELF, here is EXACTLY what you did on these and they are DELICIOUS:

~Make shredded chicken the lazy way: thaw chicken breast, heat olive oil, brown chicken on both sides, boil it for a bit in chicken broth, shred.
~Put quartered tomatillos, a bunch of minced garlic, and half an onion chopped up into the chicken broth and simmer under tomatillos were soft/less bright green.
~Add that mixture plus cilantro PLUS SOME HEB GREEN SAUCE into food processor to make INCREDIBLE RESULTS. In the meantime, I had some kale to kill, so I softened that down in the saucepan with a little bit of liquid left.
~Layer it all in a casserole dish, and cook at 400. The top cheese got very crispy.

I do wish I'd maybe done this properly and used corn tortillas actually rolled up - the flour ones got a little soggy - and added a little more salt. But gaddang is it good.
recipe  chicken  4noms  havecooked  mexicanfood  entree  casserole 
november 2015 by bobrhyn
Southwest Chicken Skillet - Budget Bytes
Get a skillet, and throw in rice, salsa, precooked shredded chicken, black beans, chili powder, chicken broth. Bring to a boil and then simmer (and do a dance to the rice gods). Top with cheese and green onions! The result is quite delicious, and yes, miraculously, the rice actually turned out fine. :D
recipe  weeknight  mexicanfood  easyingredients  entree  havecooked  3noms  casserole 
july 2014 by bobrhyn
Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce | Serious Eats : Recipes
Made it and it was gooooooood. I used two chicken breasts and about 4.5 tomatillos (one was dinky), threw about half an onion into the sauce, and subbed in Greek Yogurt (delicious and way healthier). Basically, you roast the tomatillos and some garlic cloves in the oven, stick em in a food processor with cilantro and onion, process it, mix it with the yogurt and some water, pour it on top of the chicken, and bake. Doing it again, I'd probably brown the chicken first - but even so, I really enjoyed this.
4noms  chicken  entree  havecooked  recipe  mexicanfood 
june 2014 by bobrhyn
A Simple Weekday Meal: Slow Cooked Chicken in a Tomatillo Salsa Verde - My Humble Kitchen
Not bad! Would have been much better if I hadn't left the skin on my chicken thighs like a noob. Whoops.
havecooked  2noms  slowcooker  mexicanfood  recipe  entree  chicken 
may 2014 by bobrhyn

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