Mike’s Enchiladas and Spanish Rice

Mike’s Enchiladas and Spanish Rice Mike Bateman

Spanish rice--you first take about 1/4 cup olive oil and cook the raw rice in it over medium heat, stirring constantly until the rice seems a little toasted--just a few minutes. and you can had your own diced (cook until the onions are clear.) onions and peppers if you want. Then add the appropriate amount of water to cook the rice and in addition, add about 1/2 cup salsa and some mexican spices. We don't really follow a recipe. I usually put a couple table spoons of taco seasoning or mexican seasoning I hope this makes sense. then just cover and cook as usual.

Enchiladas:

First cook 8-12 corn tortillas in oil on both sides---just put 1/2 cup oil in pan and cook them one by one and set aside.

Filling: 1/2 cup sour cream

2 cups diced and cooked chicken

1 can diced green chilis--these are mild

1/4 cup diced onions

1 cup shredded cheese

Put about 2 Tablesppons filling on each corn tortilla and roll up and put into casserole

pour 1 can mild enchilada sauce over enchiladas

cover that with 1 cup shredded cheese

cook for 30 minutes at 350

Black Bean Empanadas

Black Bean Empanadas

Got this recipe and pictures from http://foodbringsfamiliestogether.blogspot.com/

These were so yummy and we will definitely be making them again. It made a lot so if you have a small family you may want to half this recipe. We halfed it and we still had leftovers but they aren't quite as good the second day unless you reheat them in the oven. Can be eaten with a side of rice and beans.

Black Bean Empanadas

1/2 lb of ground pork or beef or turkey (i used beef because that is what I had)
1 small red pepper , chopped (can use a tomato is peppers aren't in season and are too expensive!)
4 green onions plus half of a yellow or white onion,chopped
2 T. minced garlic
1 jalapeno, chopped
1 T chili powder
2 tsp cumin
2 tsp corriander
1/2 tsp salt
1-8oz can tomato sauce (even though I halfed it, I put the whole 8 oz in)
1-15oz can black beans, drained and rinsed
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro
3 sheets or 1 1/2 pkgs puff pastry sheets(can find these in the frozen section of any grocerystore)Thawed (I used 2 (1pkg) when I halfed it)
1 egg
1 T. water


Heat the oven to 400 degrees. Beat the egg and water in a small bowl and set aside. In a skillet, cook the pork/turkey/or beef until well browned. Stir in the onions, garlic, Red pepper(or tomato), jalapeno, and black beans and cook until veggies are tender. Stir in the chili powder, cumin, corriander, salt, and tomato sauce. bring to a boil, turn down the heat and simmer for 10-15 minutes. Remove from heat and add in the cheese and the cilantro. Let cool to room temp (I didn't let it cool that much down- just let it sit while thawing and getting my pastry sheets cut).


Unfold the pastry sheets on a lightly floured surface . Roll each sheet into a 16 x 12 inch rectangle. Cut into circles with a cookie cutter or with a knife any size you like.( I cut some of mine 3 inches, some 7 inches, and some I just cut into squares and folded them over to make a triangle turnover. Just do whatever is easiest for you. They all taste the same.) Spoon some of the black bean mixture onto each circle or square. Make sure to leave enough space to fold and seal each one. Wet the edges of each circle with a little bit of water, fold over and press with a fork to seal. Place onto a baking sheet, brush tops with the egg wash and bake. The original recipe says to bake for 15-30 minutes but it will vary depending on the size so you will have to watch yours and see how long it takes in your oven. Take out of oven let set for 5 minutes then serve with beans, rice, guacomole, limes, salsa, and sour cream. We had left over sauce part so we put the half of the beans on top the left over sauce part then topped with the above. SOOO YUMMMY!!!

Got this recipe and pictures of it from http://foodbringsfamiliestogether.blogspot.com/. Great blog for recipes!!!!!!!!!! Enjoy!

Sour Cream Enchiladas

Sour Cream Enchiladas

1-2 chicken breast, cooked and cubed
1 can Cr. of Chicken Soup /////// several flour tortillas
16 oz. Tub sour cream /////// 2 cups cheese
1 can green chillies /////// chopped tomatoes
2 tsp. Chopped Onion /////// diced olives
2 tsp. Garlic salt

Mix all ingredients on the left above, and half of the cheese then set 1 cup of the mixture aside. Fill flour tortillas with mixture and put tortillas in a greased pan. Pour rest of mixture on top and sprinkle with cheese, olives and tomatoes. Bake at 350 for 20-30 minutes.

Mike’s Enchiladas and Spanish Rice

Mike’s Enchiladas and Spanish Rice Mike Bateman

Spanish rice--you first take about 1/4 cup olive oil and cook the raw rice in it over medium heat, stirring constantly until the rice seems a little toasted--just a few minutes. and you can had your own diced (cook until the onions are clear.) onions and peppers if you want. Then add the appropriate amount of water to cook the rice and in addition, add about 1/2 cup salsa and some Mexican spices. We don't really follow a recipe. I usually put a couple table spoons of taco seasoning or Mexican seasoning I hope this makes sense. then just cover and cook as usual.

Enchiladas:

First cook 8-12 corn tortillas in oil on both sides---just put 1/2 cup oil in pan and cook them one by one and set aside.

Filling: 1/2 cup sour cream
2 cups diced and cooked chicken
1 can diced green chilis--these are mild
1/4 cup diced onions
1 cup shredded cheese

Put about 2 Tablespoons filling on each corn tortilla and roll up and put into casserole dish. Pour 1 can mild enchilada sauce over enchiladas.
Cover that with 1 cup shredded cheese and cook for 30 minutes at 350