Chili-free Chicken Gravy Enchiladas Recipe

My family loves green chili chicken enchiladas, however, I am sensitive to peppers so I had to come up with an alternative sauce, or I wasn't able to eat them very often.  Then I got the idea to use chicken gravy to bake my enchiladas in.  I made a gravy with my homemade chicken broth for the enchilada sauce and it worked out beautifully!  The enchiladas are flavorful and moist and delicious.  Also, you can make these enchiladas ahead of time and keep them in the fridge until before you bake them, which is a huge plus.

Chili-free Chicken Gravy Enchiladas Recipe

6 fajita size flour tortillas
2 cups shredded or chopped cooked chicken
Shredded "Mexican Blend" cheese
1 cup chicken broth (I use my Homemade Broth Recipe)
2 tbsp flour

Preheat oven to 400 degrees.  Spray an 11x7 baking pan with non-stick cooking spray.  Divide the cooked chicken into 6 portions.  Roll up the chicken and a handful of shredded cheese (however much you want) inside each tortilla and line them up in a row in the pan.

To make the enchilada sauce, whisk together 1 cup chicken broth with 2 slightly heaping tbsp of flour in a small sauce pan over High heat and whisk continuously until slightly thickened (about 5 minutes).  Remove from heat.  Pour the sauce over each enchilada, covering all of the tortilla surfaces evenly.  Top the enchiladas with a layer of shredded cheese and cover the baking pan with aluminum foil.

Bake the enchiladas for 30 minutes.  Serve them with toppings such as shredded or chopped lettuce, diced tomatoes, sliced black olives, avocado, cilantro, and sour cream.  Serves 2-3 people as a main course.

Flour Tortillas Recipe (Corn-free)

Sam is sensitive to corn, and in ridding my kitchen of corn products and its derivatives, I discovered that I cannot buy flour tortillas in the store without cornstarch in them.  We eat a lot of Mexican food in our house, so I had to come up with a flour tortilla recipe that doesn't use cornstarch (baking powder).  This recipe took a lot of trial and error to come up with, but the result is fantastic.  The hardest part was determining the correct oil/water combination to give the tortillas the right texture and consistency.  These tortillas are flexible, slightly chewy, and work great for soft tacos, quesadillas, tostadas, enchiladas, etc.  You can store them in a plastic bag in the fridge for up to a week, or freeze them for later use.

Flour Tortillas Recipe

2 cups unbleached flour, plus flour for dusting work surface
1/2 tsp sugar
1/4 tsp salt
3 tbsp vegetable oil mixed with 1/2 cup water
Additional water to bring dough together

In a medium mixing bowl, mix together the dry ingredients.  In a small cup, using a fork, mix together the oil and water until well combined.  Pour the oil/water mixture over the dry ingredients and use the fork to mix it all together.  Continue adding small amounts of water and stirring it together just until a ball of dough is formed - do not over water it.  If you accidentally add to much water and the dough is too wet, add flour until it is a nice ball of dough.

Heat a flat indoor grill pan or large skillet sprayed with non-stick cooking spray to Medium heat.  Dust your work surface with a little flour.  Either divide the dough into 8 equal pieces, or just estimate and take a small bit of dough in your floured hands and roll it into a ball.  Lay it on the work surface and use a rolling pin to roll it out into a really flat, thin round (about 6 to 8 inches across is good, and the thinner the better).  To get the round shape, keep turning and flipping the dough as you roll it.  Peel it off the work surface and add it to the skillet.  Dust your work surface again and roll another tortilla.

When the tortilla on the skillet bubbles up a bit, or gets light brown spots (about 5 minutes), turn it over and cook the other side for about the same time.  Remove the finished tortillas to a plate and stack them as you go.  Periodically, re-arrange the order of the tortillas on the stack (i.e. move the top ones to the bottom) as the bottom ones get steamed if they stay on the bottom.  Makes about 8 to 10 tortillas depending on how big you make them.  Serve right away still warm, or cool them completely, then store them in a large Ziplock bag and store them in the fridge for up to a week.

Refried Beans Recipe (Vegan)

I used to buy Safeway Vegetarian Refried Beans because they were just beans, oil, salt, and water.  Now they have all kinds of ingredients including chilies and onions in them, and I can't buy them anymore.  So I started making refried beans myself.  It's a very simple recipe, and a good arm workout at the same time.  You'll need a potato masher utensil (pictured below) and a cast iron pan to make them as described.  The end result is creamy with a bit of texture.  If you don't like the texture, just blend them with a hand-blender in the end.  You can also make them ahead of time, refrigerate them, and heat them up in a small pan at meal time (this is what I do).

Refried Beans Recipe

1 can pinto beans (15 oz.)
2 tbsp vegetable or olive oil

In a cast iron pan over High heat, add the oil and a whole can of beans (including liquid).  Use the potato masher to mash the beans into a creamy paste while it boils.  It takes about 5 minutes of mashing for the beans to get to the right consistency.  You can serve them right away as they are, or pour them into a mixing bowl and use a hand-blender to blend them even creamier.  You can also refrigerate them until a later time, reheating them in a small pan on the stove.  Serves 4 as a side dish.

This is the potato masher utensil I use:

Baked Empanadas Recipe

 I love simple, hand-held meals like pasties and taquitos, so it made sense for me to come up with an empanada recipe for my family. The ground beef seasoned with my taco seasoning (linked below) is the perfect empanada filling, along with hard-boiled egg and black olives.  Also, these empanadas are baked, not fried. When baked, the dough is chewy and crispy, so it is almost as if they are fried. They go great with guacamole, or sour cream if you eat dairy.

Baked Empanadas Recipe

For the empanada dough:

1-1/2 cups unbleached flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt

3 tbsp olive oil
1/2 cup + 2 tbsp water
Olive oil to brush over tops of empanadas before baking

Mix together dry ingredients with a fork. Add the oil and cut it in with the fork until the mixture resembles course meal. Add the water and mix thoroughly, just until the dough forms a ball. Divide the dough into 6 equal pieces and cover with plastic wrap until ready to make empanadas.

For the empanada filling:

1 lb extra lean ground beef
Taco Seasoning Recipe
3 hard-boiled eggs
12 medium black olives (whole)

Cook the ground beef per the instructions in the Taco Seasoning Recipe.  While you are browning the ground beef, hard boil 3 eggs in a small pot, and when they are done, peel  them and cut them each in half.

To make the empanadas:

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Lightly dust your working surface with flour. Take a piece of the dough, roll it into a ball in your hand, lightly dust it with flour, and use a rolling pin to roll it to a thin 6 inch circle. Put 1/3 cup of meat filling, a hard-boiled egg half, and two whole black olives (arranged how you want them) onto one end of the circle, not too close to the edge.  Fold the dough over, press the two edges together to close the empanada, and fold the edge up and over and press again to make a lip. Press a fork along the lip edge to secure the seal. Put the empanada on the cookie sheet and use a knife to cut a few slits in the top of it. When all of the empanadas are on the cookie sheet, brush them lightly with olive oil before putting them in the oven. Bake for 30 minutes. Makes 6 empanadas.

Taco Seasoning Recipe

I've been wanting to make my own taco seasoning for a very long time. I've recently gained confidence mixing spices, and decided to tackle taco seasoning once and for all. The blend I've come up with is amazing. It's not spicy, just a great blend of Mexican flavors, and is perfect for ground beef. Use the seasoned ground beef for tacos, quesadilas, taquitos, burritos, and more. Your family will love it!

Taco Seasoning Recipe

2 tsp chili powder
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

1 lb extra lean ground beef
2 tbsp water

Mix the spices together in a small bowl until well combined. Heat a skillet sprayed with non-stick cooking spray to High heat and add your ground beef. When the ground beef is browned, drain off any fat, then sprinkle the entire bowl of seasoning evenly over the beef, add the water, and mix together. Enjoy!

Originally posted: 10/28/2011 11:11 AM. Reverted to draft 8/25/2013 9:47 PM PST.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.

Mango Shrimp Tostadas Recipe

I created this recipe many years ago for Richard and I to enjoy a light, refreshing, seafood-based Mexican entree. All of the components go great together, and it is a quick and simple meal to prepare.

Mango Shrimp Tostadas Recipe

3/4 to 1 lb whole, raw, medium shrimp
Olive oil
Salt and pepper
1 mango
1 large avocado -OR- 2 small avocados
1/2 bunch of cilantro
2 limes
1 jalapeno pepper (optional)
4-6 Los Pericos Tostadas, or make your own baked tostadas in the oven (how to at end of post)
Hot sauce

For the shrimp, remove the shells, make a slice along the dark line and remove the waste, rinse, and cut them in half. Set the shrimp aside.

For the mango, peel the skin and remove the pit. Cut the mango pieces into small squares and add the cubes to a medium size mixing bowl.

Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half, first in one direction, then in the other direction to make the cubes. Use a spoon to scoop out the cubes and add them to the mixing bowl with the mango.

Wash the half bunch of cilantro, chop the leaves, and add them to the mixing bowl.

If you are adding a jalapeno, wash and dry it, then slice it in half and remove the seeds. Mince the jalapeno halves into very small pieces and add them to the mixing bowl.

Cut one of the limes in half and juice the lime halves into the mixing bowl. Use a spoon to gently mix everything together.

Heat a skillet sprayed with non-stick cooking spray to High heat and add the shrimp. Drizzle the shrimp with a little olive oil, salt and pepper to taste, and saute them for a couple of minutes until the shrimp are pinkish-white and curled. Remove the shrimp from the heat and add them to the mixing bowl.

Cut the second lime in half and juice the lime halves into the mixing bowl. Use a spoon to gently mix everything together one last time.

Spoon some of the mango-shrimp mixture onto a tostada, add your favorite Mexican hot sauce, and sour cream if you do dairy. Serves 2 adults (and one small child). On a side note, Sam likes to eat all of the components of this dish separately (she's only 6), so I set aside a small amount of each ingredient for her on a plate and she eats it that way.



To make your own oven-baked tostada shells, just follow these instructions:

Preheat oven to 400 degrees. Lay out corn or flour tortillas in a single layer on a baking sheet or two, spray both sides of the tortillas with olive oil cooking spray, and lightly salt the one side. Bake them for 5 minutes, then flip them over and bake for 5 more minutes.  Enjoy!

Richard's Tacos Recipe

My husband has been making these tacos longer than I've known him. They are a crowd pleaser - everyone we've made these for loves them. Over the years, they have affectionately become known as "Richard's Tacos." His recipe is based on his Mom's simple American cheese and corn tortillas recipe that he grew up eating as a quick snack. He added the ground beef to make it more like an entree. They are simple beef tacos that once dressed with cilantro, tomato, avocado, salsa, and hot sauce, are so tasty, it's impossible to eat just one.

Richard's Tacos Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder (optional)
Salt and pepper
10 corn tortillas
Shredded cheese (optional)

1/3 cup chopped cilantro leaves
1 medium tomato
1 avocado
Salsa
Hot sauce like Tapatio or Tamazula Mexican Hot Sauce
1 can of black beans

Brown the ground beef over High heat. Season with garlic powder (optional) and then salt and pepper to taste. Drain off any fat.

To prepare the garnishes, chop a small bunch of cilantro leaves, then slice a tomato and slice the tomato slices in half. Hold off on slicing the avocado until just before serving the tacos.

Heat the black beans in a small pot over Med. Low heat.

Heat a large skillet or the griddle (smooth) side of a Nathan's Reversible Stovetop Grill and Griddle, sprayed with non-stick cooking spray, to Medium heat and put 3 or 4 tortillas on it to warm up so they can be folded in half without breaking apart. Check them every minute or so and turn them over when they start to get soft. When soft, put 2 tbsp of beef filling onto half of a tortilla, along with a small handful of shredded cheese if you want, and fold the other half of the tortilla over it to make the taco. Press the taco with a spatula to secure the fold.

Once all of the tacos are folded, let them sit for 3-5 minutes to let the tacos brown. When they start to brown, flip them over and cook the other side for 3-5 minutes until it is browned. When done, take the tacos off of the skillet or griddle and put them in a covered dish to keep warm while you make the other tacos.

When the last batch of tacos is on the skillet or griddle, prepare the sliced avocado. Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half. Use a spoon to scoop out the slices. Put them on a plate and sprinkle a little salt on them.

Serve the tacos with cilantro, sliced tomato, sliced avocado, salsa, and hot sauce (Richard's choice is Tapatio), along with black beans on the side. Makes 10 tacos.

Baked Taquitos (Chicken or Beef) Recipe

A while ago I decided I needed to figure out how to bake taquitos because I'm not much of a frier, and we love Mexican food and needed an alternative to tacos. I also realized that taquitos are a great kid food for Sam because they are easy to hold and eat. I thought if I could keep the rolled up taquitos together somehow on my cookie sheet, I could bake them after spraying them with cooking spray. Then I came up with the idea of using aluminum foil strips to twist around the taquitos to hold them, and my recipe came about. Taquito night is one of my favorite dinners at home.

Baked Taquitos (Chicken or Beef) Recipe

For chicken filling:

2 boneless, skinless chicken breasts
Salt and pepper

Butterfly the raw chicken breasts so they are not so thick and tenderize them using a fork to prick them. Heat a non-stick skillet, sprayed with cooking spray, to High heat and cook chicken for about 7 minutes per side or until browned and fully cooked. Salt and pepper to taste. Remove from heat and allow to cool for 15 minutes or so, then use a fork and shred/chunk the chicken. Put chicken aside.

For beef filling:

3/4 lb extra lean ground beef
1 tsp garlic powder (optional)
Salt and pepper

Brown the ground beef over High heat. Season with garlic powder (optional) and then salt and pepper to taste. Drain off any fat. Cool the ground beef and put aside.

To make taquitos:

10 corn tortillas
Aluminum foil cut into ten 1/2" x 8" strips
Non-stick cooking spray

Preheat oven to 400 degrees. Heat a large non-stick skillet (do not spray) to Med. Low/Low heat. Put 3 or so tortillas on it to warm up so they can be rolled without breaking apart. Check them every minute or so and turn them over when they start to get soft. When soft, take a tortilla and put filling onto one end of it (2 tbsp beef or a small bunch of shredded chicken - eyeball it to make meat last for 10 taquitos). Note: if the tortilla breaks apart while rolling, that means it was not soft/warm enough to use. Roll filling up in tortilla and wrap a strip of aluminum foil around the middle of it and twist it to secure.


Place taquitos on a cookie sheet sprayed with non-stick spray. Every 4 taquitos, spray the tops with the cooking spray. When all of the taquitos are on the cookie sheet and sprayed, put it in the oven and bake for 30 minutes. When done, remove the tin foil strips before serving. Serve with guacamole, refried beans, and salsa to dip in. Makes 10 taquitos.