How To make Tex Mex Tortilla Stack
1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken 1 c Finely chopped, peeled
Jicama 1/2 c Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed 2 c Chopped lettuce
1 16-oz. can refried beans
With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or
Regular dairy sour cream 1/2 c Chopped red sweet pepper
1/3 c Sliced green onion
1 c Shredded lower-fat or
Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives
Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek
How To make Tex Mex Tortilla Stack's Videos
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Vegetable Tortilla Stack | Countdown’s Own Recipe
Countdown’s Own Tortillas are more than just a delicious wrap option, being perfect for this Vegetable Tortilla Stack, a quick and easy meal option that’s also perfect for using up those leftover veges.
Chicken Tortilla Stack
With layers of flavor, this easy to assemble Chicken Tortilla Stack is great for a weeknight meal, or even for company.
See the full recipe here:
The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
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 want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t 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:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Recipes in Spanish :
BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤
This is a modern version of enchiladas, BEEF ENCHILADA CASSEROLE is a meal in itself, I serve it with the traditional refried beans and mexican rice or with a simple salad and avocado, and you can't forget the sour cream...the key ingredient for enchiladas is the rich flavor of the chili powder, paprika, and corn tortillas, and it's so much quicker in a no roll casserole. BEEF ENCHILADA CASSEROLE can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home.
● CHECK CASSEROLE IN THE OVEN AFTER 25 MINUTES , IF BUBBLY, ITS READY OR LEAVE IT A LITTLE LONGER. (REMOVE FROM OVEN WHEN BUBBLY)
MEAT INGREDIENTS
1 LB. 80/20 ground beef (drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp pepper
1 tsp salt
2 TBSP canned green chilies
ENCHILADA SAUCE
3 Tbsp melted butter (unsalted butter) (you can add little bit more if needed)
3 Tbsp All purpose flour
2 1/2 Tbsp chili powder (I used Gebhardts)
1 Tbsp paprika
3 C. Chicken Broth (low sodium)
2 tsp garlic powder 1 tsp onion powder
1 tsp ground cumin
2 tsp tomato paste
1 tsp chicken bouillon (you can add more if you like)
1 tsp oregano
1/2 tsp sugar
1/2 tsp pepper (you decide)
TASTE AND ADJUST
TORTILLAS
3/4 C. vegetable oil
12 corn tortillas (depending on your casserole size)
ADDITIONAL INGREDIENTS
3 C. Colby Jack Cheese (freshly grated)
Finely chopped onions (to your liking)
Sour Cream (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Tortilla Stack | Everyday Gourmet S10 Ep25
As seen on Everyday Gourmet.