Taco Seasoning Mix - MSG-Free

Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

Ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt (optional)
• 1 teaspoon black pepper

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of: Accidental Mommies

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Beef Enchiladas

Ingredients:

THE SAUCE:

• 1 "can" of prepared red enchilada sauce
• I prepared a packet of my Dry Enchilada Mix with 1 cup water and 8 oz low sodium tomato sauce. Heat until sauce thickens.
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 2 cups Chicken Broth 
• I used broth I had frozen from a previous recipe - see Homemade Chicken Stock
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro 
• I used cilantro I had frozen from a previous recipe - see Freezing Herbs

Enchilada Sauce Reconstitution

THE MEAT:

• 1-1/2 pound Ground Beef or Chuck (I prefer chuck)
• 1 whole Medium Vidalia/sweet Onion, Finely Diced
• 1 can (4 Ounce) Diced Green Chilies

 THE TORTILLAS:

• 8-10 whole (to 14) Corn or Flour Tortillas (I prefer taco-sized flour)

FOR ASSEMBLAGE:

• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives (optional)
• 1 cup Chopped Green Onions (optional)



Sauce Prep

• 1/2 cup Chopped Cilantro (optional - sprinkle on after baking)

Preparation Instructions 

1. Prepare the Dry Enchilada Mix - Follow the reconstitution directions 
2. In a large saucepan over medium heat, whisk together oil and flour until a paste forms and cook for 1 minute.
3. Stir in enchilada sauce, chicken broth, cilantro, & pepper. Bring to a boil. 
4. Reduce heat and simmer 30-45 minutes.
5. Meanwhile, as you are waiting for the sauce to begin to boil, start on the meat.
6. Finely dice onion and add to skillet. Add meat to skillet and brown over medium heat.

   

   Meat Prep

7. Drain off fat in a large colander and return meat to skillet.
8. Stir in diced green chilies to meat/onion mixture.
9. Stir in about 1/2 cup of red sauce to the meat.
10. Preheat oven to 350 degrees. Lightly grease 9x13" casserole dish.
11. Assemble tortillas:
1. Place tortilla on work surface and spoon in 3-4 tbsp of meat mixture.
2. Cover the beef with a large tablespoon of cheese (&/or optional black olives & green onions), then roll the tortilla up from one side to make a rolled enchilada.
3. Place the enchilada seam side down in the baking dish. Repeat with the remaining beef, cheese and tortillas. 
4. You will use about 1 & 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. 
5. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
12. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and starting to brown on top.

Inspired by The Pioneer Woman's Enchiladas

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Dry Enchilada Sauce Mix - MSG-Free

Yields 1 1.5oz package of dry mix

Ingredients:

• 2 teaspoons mild chili powder
• 2 teaspoons paprika
• 2 teaspoons cornstarch
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons dried onion flakes
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Reconstitution

Directions:

• Mix all ingredients and store in an airtight container.

• To Reconstitute: 

1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
2. Simmer over medium heat until sauce thickens.

Courtesy of: The Inspired Budget

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Chicken Tortilla Soup

Ingredients:

Homemade Chicken Stock Pin It

  
• 9 cups chicken stock
• 2 chicken breasts - skinless, cooked and shredded
• 1 cup frozen yellow corn (or 1 can drained)
• 1 can black beans, drained and rinsed
• 1 can petite diced tomato
• 1 can Original Rotel Tomatos with Lime & Cilantro
• 1/2 yellow/sweet onion, chopped
• 1/2 cup chopped fresh cilantro
• 6 cloves garlic, minced
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 tsp cayenne pepper (optional depending on how spicy you like it)
  
• 1-2 limes, juiced
• 1 cup rice
• 1 1/2 cups water
• salt (if desired) and pepper to taste
• Garnish:
• Avocado
• Mexican cheese
• Tortilla chips

Directions:

1.  Make Chicken stock



Simmering on stove

• You can either make this from scratch if you have the time (see my recipe for Chicken Stock Here) or buy pre-made stock. 
2. Cook Chicken, cool, then shred with forks.
• If you are buying raw chicken, boil chicken covered in water for 30-60 minutes until done.  If you are going to do this, you may as well make your own stock. See above.
• To save time, you can use either canned chicken or precooked chicken found in the deli case, or pick up a rotisserie chicken (tastes the best) from the deli at your grocery store.
3. In a large stock pot, combine stock, chicken, corn, black beans, tomato, Rotel, onion, garlic, lime juice, cumin, chili powder, cayenne (optional), salt & pepper. 
4. Bring to a boil then let simmer for 30-45 minutes (until the onions are almost tender).
5. Add cilantro, rice and water (the rice will absorb water/broth) and continue to cook for another 20-30 minutes, until rice is done. 
6. Serve garnished with avocado, cheese and tortilla chips. Enjoy! 

Finished product!

Inspired from Chicken Tortilla Soup II on Allrecipes.com and Six Can Tortilla Soup on Allrecipes.com
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Honey Lime Chicken Enchiladas

Ingredients:

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 6 small flour tortillas
• 2 cups of Mexican cheese blend, shredded 
• 1 14-oz can of red enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• 1 Tablespoon of chopped cilantro, to garnish

 Directions:

1. Preheat oven to 350 degrees F. 
2. In a small bowl, whisk thoroughly together honey, lime juice, chili powder and garlic. 
3. In a medium bowl, pour this mixture over the chicken and cover with plastic wrap. Allow to marinate in the refrigerator for 30 minutes to 1 hour.
4. The original recipe used a griddle to heat the tortillas. I placed the tortillas between 2 damp paper towels and heated them in the microwave for 45 secornds.
5. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. 
6. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. 
7. Add about 2 tablespoons of the chicken mixture to the center of each tortilla in a line. 
8. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada.
9. Place the enchilada seam side down in the baking dish. Repeat with the remaining chicken, cheese and tortillas. 
10. You will use about 1 & 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. 
11. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
12. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Inspired by Honey Lime Chicken Enchiladas

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