Quick Fire Roasted Chicken Enchiladas

1 can Chicken Chunks, drain most of juice (Costco)
1 Roasted Pasilla Pepper (I buy these when on sale, roast them remove chard skin and freeze, then I use as needed)
1 tsp minced garlic (I buy a lg bottle at Walmart in produce section)
1 Tb Butter
Drizzle of Olive Oil
Ground Cumin

8 Corn Tortillas
Shredded cheese
Salsa Verde (Any kind will do)
Sour Cream

In a medium sauce pan Melt butter and Oil together, saute garlic. Slice roasted Pasilla and saute with garlic. Add chicken with a little of the remaining juice and sprinkle with cumin. Break down chunks of chicken and let everything heat through. Lightly oil tortillas and heat thru on a dry pan. As the tortillas are warmed take each tortilla and sprinkle a horizontal line of cheese down the middle of the tortilla, then spread a spoonful of chicken on top of the cheese. Roll tortilla and leave the edge down on the plate. I then spoon as much or as little of the salsa verde (I just used whatever I had in the fridge, Hernandez or Victoria something) over the tortilla and top with sour cream.

Yeah, I'm using my own picture this time. We usually eat everything before I get a chance or remember to take a picture.

Really the quick part is only if you roast the pasilla ahead of time. And using the canned chicken chunks (they are great when you are in a hurry, soups, tacos and sandwiches). The roasted pasilla has such a great flavor. You can add them to scrambled eggs or any other kind of meat for great tacos. Kulesa and I really like this version instead of the creamy american kind.

Chicken Tortilla Soup

1 Rotisserie Chicken, de-boned and chopped
8-10c. Water
1c. Chicken Bouillon
2-3c. Salsa (see Blender Salsa)
2 lg. carrots, diced
4-5c. Spanish Rice

Garnish:
Grated cheese
Green onion
Diced Avocado
Fresh Cilantro
Crunched up Corn Chips
Lime or Lemon Juice

Combine water and bouillon in large soup pot. Boil diced carrots til tender. Add Salsa, Chicken and rice. (Whenever i have left over Spanish rice I will freeze it, then you can unthaw when you need it. Or when I don't have extra rice and don't have time to make some I cheat and go through the drive thru at my local Beto's and buy a lrg. to go box of Spanish rice $3.98, now wasn't that easier?!!)
Serve with any or all of the suggested garnishments, Great on a chilly day.

I made this tonight and everyone loved it! I've made it a dew times but just threw it together, I thought I better write it done while I can still "guesstimate" the amounts. Feel free to taste as you go and make your own adjustments.

Gloria's Raisen Pork

or you can use Chicken

2lbs Meat (Pork or Chicken)
4c. Salsa
1c. Raisins
1/2c. Dark Brown Sugar
Salt, Pepper, Garlic

You can use different cuts of meat for this recipe. Most commonly we use boneless Pork meat (Spareribs) but you can still use the spareribs with bone in as well. Same with Chicken, you can use breast meat cut into bite size pieces or a whole cut up fryer or just leg and thighs.

First brown meat with spices. While meat is browning, Microwave raisins in a little water, to soften. Then liquefy in blender to make a smooth mixture. Combine raisins, salsa (see Blender Salsa recipe)and brown sugar (I like to use DARK brown sugar because it has a richer flavor but you can use reg brown sugar as well). When meat is browned add sauce mixture and let simmer until meat is tender, approx 30mins. Simmer longer for meat with bone in.

Serve with Spanish Rice. It's also great with whole pinto beans or refried beans and tortillas.

This is one of my and Mike's favorites!

Flour Tortillas

4c. flour
1 tsp salt
11/2 tsp baking powder
5 tb. Shortening
2 c hot water

In a bowl mix all dry ingredients. Cut in shortening until crumbly looking. Add the water and mix until dough is gathered in a soft ball. Let dough rest 10-15 mins. Divide dough into golf ball size portions coat with flour and cover with plastic, set aside. Roll each ball into a round on a floured surface, about the size of a med. Plate. Cook on a dry skillet over medium heat turning once, until light golden spots form.

This recipe comes from my mom Gloria Dixon. She makes them without using a recipe and they are heaven!!! Sadly I have yet to perfect my tortilla making skills.

Blender Salsa

1 lg. can diced tomatoes
1 serrano pepper or jalapeno, sliced
½ med onion, chopped
Salt, pepper and garlic to taste
2tsp lemon juice

Blend all ingredients together. Pulse a few times for more chunky style or longer for smoother sauce.