Recipes » Mi Vida Ocupada

Homemade Enchiladas

Feb 082010

Anyone who knows me knows that I love Mexican food. Like A LOT. It’s been this way since as long as I can remember (however I think my first food-related-love was definitely Chinese). So how lucky could a girl be to have the most wonderful, awesome, generous neighbors move in next-door who know how to cook authentic Mexican food??? I know my girl is going to hate being put on the spot but DENISE IS THE BEST COOK!! Especially when it comes to cooking Mexican. I have been to Mexico twenty times and have explored all over the country, so I know that the cuisine is very regional. You will find at least 100 different ways to make tacos, depending on where you are in Mexico and how a particular family likes to make them.

Anyway, at least every few weeks Denise makes Comida Mexicana and invites us over for dinner with the family. What a treat these meals are to me!! I have become so spoiled that I prefer to eat Mexican at Denise’s house over 90% of the Mexican restaurants around town. Seriously.

Now I must say that there are many different recipes for enchiladas, but it all starts with corn tortillas. Corn tortillas can be very fragile and absolutely MUST be heated on a camal (or flat skillet) before using.

Stuff each corn tortilla with meat of choice and cheese, then roll up. You can use a rotisserie chicken from local market and it turns out great. Shredded beef, pork, ground beef- they are all good too! You could also add black beans. Do this with as many enchiladas as you plan to make and squeeze them in the pan nice and tight so they do not unroll.

Pour favorite enchilada sauce over tops of enchiladas to cover completely, top with cheese and bake for 30 minutes.

Serve with Mexican rice and beans. Or if you’re like me, top with spicy chile’ and avocado too.

Muy delicioso!

Thanks for reading, have a great day ;)

Chicken Marsala Recipe

Recipes 4 Responses »

Feb 042010

Here is my mom’s recipe for Chicken Marsala. She prepared all of food in the photos I took below.

Chicken Marsala

2 large skinned, boneless chicken breasts, pounded flat with mallet

Flour to dredge

1Tbls. Each Olive oil, butter

1 tsp. chopped garlic (optional)

Chefs Secret Seasoning, to taste

1 bottle Marsala Wine (cooking wine works well and is much cheaper)

½ cup heavy cream (optional instead of flour to thicken. Can also use Greek yogurt to reduce fat)

1 8 oz. package fresh mushrooms, sliced

1 box penne pasta

To make ahead, reduce wine by half by simmering on low for about 45 to 60 minutes.

Cook the pasta to al dente stage (slightly undercooked) drain and set aside.

Just before cooking the mushrooms and chicken, add cream and pasta to the reduced Marsala wine and simmer while finishing the mushrooms and chicken. Simmer until sauce reduces by half and thickens-@ 10 to 15 minutes.