How To make Tex's Shrimp Enchilada Soup
1 lb Unpeeled medium-size fresh p
5 c Chicken broth
4 oz Tortilla chips
2 cn (4 1/2-oz.) chopped green
- chiles, undrained 1 cn (10-oz.) diced tomatoes and
- green chiles, undrained 2 tb Butter or margarine
1 md Onion, chopped
2 Garlic cloves, minced
1 c Sour cream
1/4 c Chopped fresh cilantro
Shredded mozzarella cheese Shredded cheddar cheese Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately.
How To make Tex's Shrimp Enchilada Soup's Videos
How To Make Tortilla Soup | Chicken Tortilla Soup Recipe
Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal. Enjoy!
INGREDIENT
4 Roma Tomatoes
1/2 small onion
3 to 4 cloves garlic (with skin on)
1 corn tortilla
1 to 2 dried guajillo chile
3 cups water
3 1/2 tsp Chicken bouillon powder base
1/2 tsp ground cumin
1 ear of fresh sweet corn
1 poblano pepper
1/2lb to a 1lb of cooked shredded or diced chicken
*if using a natural low sodium chicken broth, then add salt to taste
GARNISHES
crispy tortilla strips
fresh avocado
shredded cheese of your choice
fresh cilantro
fresh jalapeno
sour cream
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How To Make Tijuana Flats Heat & Serve Chicken Tortilla Soup
From Executive Chef Joel's kitchen to yours! Here's all the steps for how to make our Heat & Serve Chicken Tortilla Soup.
You can make our signature Chicken Tortilla Soup with all your favorite toppings at home for a delicious dinner in under 20 minutes. Serves 4-6. Cooking instructions included. Heat & Serve Meal is available for pickup for just $21.99 at your nearest Tijuana Flats location.
To learn more about all our Heat & Serve Meals and the Flats Fresh Market items, visit
Creamy Chipotle ENCHILADAS are so easy to make | Easy Chipotle Cream Sauce Recipe
Today I am going to show you a very easy recipe for creamy chipotle enchiladas. These are so convenient when you need to make dinner. To make this a quick recipe, you can use rotisserie chicken. The cream sauce only takes 4 ingredients and is versatile. This is gonna be good!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ Tex-Mex ENCHILADAS
INGREDIENTS
1 1/2 to 2 lbs boneless skinless chicken breast
1 Tbsp chicken bouillon powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cracked black pepper
1 cup water
10 to 12 corn tortillas
5 oz Oaxaca cheese
*SAUCE*
8 oz softened cream cheese
2 to 3 Tbsp chopped chipotle peppers in Adobo sauce
1 tsp chicken bouillon powder
1/2 tsp paprika
3/4 to 1 cup water
The Easiest Chipotle Enchiladas To Make
How To Make Enchiladas on the stovetop
ENCHILADAS DE CAMARÓN | ENSALADA DE NOPALES
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best enchiladas de camarón/ shrimp enchiladas, served with a side of nopal salad! Seriously the perfect combo!
???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients: makes 16 enchiladas but it’s all going to depend on how big you make them ????
Corn tortillas
Monterey Jack or queso Oaxaca
Oil
1-2 lbs raw shrimp
1/2 white onion
6 roma tomatoes
Chile chipotle in adobo sauce
3 garlic clove
Salt/pepper
???? Ensalada de Nopales (cactus salad)
Chop your nopales( cactus) into small cubes, Rinse them real good , then Boil with 1/4 onion, 1 garlic clove, 1 small bunch of cilantro and salt. After its done drain the water and allow to cook down.
Mix in 1/4 chopped onion
2 roma tomatoes
1 cucumber
1 Chile Serrano
1 small bunch of cilantro
1 lime
Garlic salt
Black pepper
Queso fresco
1 serving of love ????
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Cooking with Chef Katy: QDOBA's Chicken Tortilla Soup
Learn to make QDOBA’s Chicken Tortilla Soup from our very own Chef Katy in just 7 EASY steps! ????????
Ingredients:
- Leftover Cooked Chicken
- ???? Fire Roasted Diced Tomatoes- 1 can
- Olive or Vegetable Oil
- 1 Onion
- 2 Dried Peppers (Pasilla Negra or Pasilla Ancho Chile)
- 5 garlic cloves
- 8 cups broth, stock, or water
- 1 tsp Mexican Oregano (optional)
- Salt
???? Garnishes: Shredded Cheese, Sour Cream, Lime Wedges, Guacamole or Sliced Avocado, Tortilla Chips
Step 1: Open can of tomato and place into a blender.
Step 2: Slice onions and set aside. Mince garlic and set aside. Remove stems from chiles and cut chiles into roughly 1-inch pieces.
Step 3: Add 1 tbsp of oil to a stockpot and set heat to medium-high. Add onion and chiles. Cook, stirring frequently until onion turns golden brown and chiles are aromatic and softened. Add garlic and stir for 1 more minute. Transfer onions and chile to the blender.
Step 4: Add half of the chicken stock, Mexican Oregano, and a pinch of salt to the blender. Blend until completely smooth.
Step 5: Return pot to the stove and set over medium heat. Add 2 more tbsp oil. Use a medium-mesh strainer to strain the puree directly to the pan.
Step 6: Bring to a simmer and stir puree frequently to avoid burning or sticking to the pan. Add the remaining 4 cups of stock and chicken to the pan and bring to a simmer. Taste and add more salt if needed.
Step 7: Ladle soup into bowls and top with broken tortilla chips and your favorite garnishes.
Enjoy! ????
How to make The BEST Enchiladas Rojas | Views on the road Enchiladas
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
#1 Quick and easy #enchiladas recipe -
Ingredients:
Water
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)
Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.
Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
VIEWS ENCHILADA RECIPES
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Tex-Mex Style Red Enchiladas with Ground Beef
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