Rotisserie Chicken Tacos

I love Rotisserie Chicken. I love the wood fire roasted flavor!  We have a restaurant here in Texas called Cowboy Chicken, and it is basically every thing you can think of with Rotisserie chicken, from 1/4 Chicken served with home-style sides to Chicken Salads and Enchiladas!

Falling in love with just the smell of this place alone gave me an idea.  The other night we had Rice Bowls with rotisserie chicken, and with the remaining Chicken I decided to make a Rotisserie Chicken Taco.

Here is the run down:
Rotisserie Chicken Meat Shredded
and seasoned with your favorite spices.  ( I chose, Cumin, Garlic, and Northwoods Fire by Penzey's  Spices)
Dark Red Kidney Beans
Guacamole (homemade by Joshua)
Sauteed Peppers and Onions
Salsa
Corn Tortillas
Olive Oil

Slice your onion's and peppers very thin and saute in olive oil.  Patience while caramelizing onions and peppers is key - let them work while you begin to prepare everything else.

In a sauce pan warm your Chicken in a bit of Chicken stock and add your spices.  This can be simmering on low while preparing the rest of your toppings.

I prefer Kidney Beans rinsed and drained and at room temp - just as a normal  topping.  Prepare them whichever way you prefer.

While Joshua is making his yummy Guacamole I fry the shells - In a shallow pan. I add a little olive oil (3-4 T) and quickly cook the shells on a medium high heat.  They are still soft and can be easily rolled up this way.  If you prefer a Tostada - cook away but be prepared that it will take you much longer.

Once the toppings are out and prepared, and Shells are done, Just assembly line it - everyone builds their own and we make our way to the table.  This is also a great meal for entertaining because everyone can make their food to their liking and it's easy to love.
You can add cheese and lettuce to this if you prefer.  Like I say all the time - get creative and do your thing Honey!

Rice Bowls

Here is a quick recipe for those nights coming home from work and you need to get supper on the table fairly quick. Here's what you need:
1 Rotisserie Chicken shredded
Rice or Brown Rice
1 Avocado
1 Can of Black Beans - heated on the stove
On The Border Salsa

1st.  Prepare rice in a rice cooker with chicken broth and season with some garlic powder.
2nd. Shred your rotisserie chicken and place in a sauce pan on the stove with some cumin and a little chicken broth and garlic powder.  (if you have a Penzy's Spices and have access to it - also add some of their "Northwoods Fire" seasoning.)
Open the black beans and warm them on the stove.
Chop up Avocado.

The time that it takes your rice to cook, you can get everything else ready to assemble in about 20 minutes.  Layer in your bowl, Rice, Black Beans, Chicken, Avocado and then top with your favorite Salsa. 
This was super yummy and for me to eat Mexican without cheese was HUGE! I didn't even miss it!

The kids added chips and cheese to theirs, you can get so creative with this sort of thing, add your favorite veggies and toppings, mix it up however you like! 

Tex Mex Soup

Tis the season for soups.  I am new to Texas and Lord knows that I should not be cold, but I confess.  After moving here in the dead heat of summer, my blood thinned quickly and Im longing for warmth. 
Here is a Yummy soup from a cafe from none other than IOWA!  I thought that was funny being the name is TEX MEX SOUP!!!

1 onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
1 15 ounce can stewed tomatoes
4 cups chicken stock
1 can tomato soup
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
Salt and pepper to taste

For serving:
avocado
sour cream
tortilla chips
grated cheese

Saute onion, jalapeno, garlic and stewed tomatoes in a large kettle for several minutes,  Add remaining ingredients and simmer one hour. 
Garnish with fresh avocado, grated cheese, sour cream and tortilla chips. 
Serves 4-6

Corn Bean Salsa

Our very first Neighbors in Iowa became very dear friends of ours. We started a tradition of getting together for dinner and all the recipes we made had to be ones we had never tried before.  They had taken a trip to Santa Fe and while there went to a cooking class.  They brought back this recipe and we have been loving it for many years since!
(I always double this recipe since we usually have a house full!)
This is better the day after you make it!

Saute:
1/2 cup finely chopped onion
1 t. minced garlic
2T olive oil

In a bowl combine:
3 T chopped fresh cilantro
1/2 t cumin powder
1 jalapeno minced ( I remove seeds)
2 T Cider Vinegar
1 T Honey
1 T chili powder
1 t salt
3/4 cup of drained can corn
3 large roma tomatoes or (i use one can of petite diced can tomatoes drained)
1 can black beans, drained and rinsed

Lightly Saute Onion and Garlic in oil. Combine all ingredients. Stir well. Let stand one hour to blend flavors!

Hungry Momma Mexican Chilaquiles

While living in Ames we ate at this joint and I always ordered their Mexican Chilaquiles.  It is a super yummy but simple dish.  I decided a few weeks ago I was going to try and re-create what I remembered and I was pleasantly surprised with how much it tasted like the real deal!
Here is what I did:

 Place 4-6 frozen Chicken Breast in a crock pot.

 Dice a medium sized purple onion in the onion chopper.

 I love this thing!  Best invention ever - I hate chopping onions!

 Pour over the chicken One can of Mild Red Enchilada Sauce and One small can of tomato sauce.

 Drizzle in some Olive oil.

 Pour your onions over the top.

Sprinkle in one package of your favorite Taco seasonings.

Cook it low and slow until your meat is falling apart.

How to eat this dish:
On a parchment lined cookie sheet I take my favorite thin corn chips - (El Milagro chips) and I spread this meat mixture over the top.
I then top it with Colby Jack/Cheddar blend of cheeses and broil til the cheese is just melted.
You can serve this with sour cream, guacamole, feta cheese, cilantro, salsa - you name it the toppings are endless!  What I loved about this version is that it wasn't overpowering with onion, those just cook down to nothing in your sauce.  Also I used a mild taco seasoning - Old El Paso and it wasn't too hot for my youngest to eat!  Its a kid friendly dish for sure!
I hope this makes getting to the table easier for you and your family!

Grandma Branham's Tacos

Grandma's tacos were so delicious.  Simple to make but unique in the fact that - she loved basil.  I think I have told y'all this before.  One time when we were all together after Grandma passed away, my mom tried to go back to her own way of making taco's.  It nearly caused total anarchy.  Dad and I had to do a little altering to bring back that flavor that reminds us of her.
These are easy to make and can be on the table in 15 minutes or so (depending on how many sides you plan to put with it.)  When I need a quick fix for supper, I usually have everything in the pantry to make these.  
One thing not pictured here on this taco that Grandma always had on hers - BANANA PEPPER RINGS!  YUMMY - they are so perfect on her taco - with sour cream, cheese!  Near perfection in my opinion. I substituted Joshua's Guacamole this time since I was out of the peppers. 
The process is simple, so here you go:

 Brown 2 pounds of Hamburger meat.
Salt and Pepper real good
Add 1 Tablespoon of Minced Onion

Continually chop your hamburger so that it is broken up very well.

 Drain in a colander.

 Add 18-20 shakes of Tabasco.

 2 teaspoons of Cumin Powder


2 teaspoons of dried Basil

2 teaspoons of Garlic Powder

 1 (8 oz  can) tomato sauce. (You can do two cans - this makes the leftover meat better in my opinion).  We are a house divided on how much sauce should be on the taco meat - so I will let it be your call!

Stir well and cook on low until your shells are fried and sides are on the table!

Grandma always had flour shells and she always just gave them a very quick turn in hot oil. Layering them with paper towels in between.  This removes the excess oil as well as keeps them hot until you serve them. 
We usually do a little of both types of shells Flour and Corn.

(FOR DESSERT) Fry the corn ones very hard and crispy (nearly burnt) and serve them with honey and salt  - they are  amazingly yummy this way!

Crock Pot Enchiladas

My Mom passed this recipe on to me.  They had this dish while on a choir tour in Texas!  Yes, it comes from right here Home sweet Home!  So, of course it is good!  This is one of those recipes that saves me time when we are running crazy. 

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a Crock Pot.

Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

Cook on High for about 6 hours.  Stirring occasionally around the top edge.
One hour before serving, cut 1 pkg of corn tortillas into fourths, and press down into the sauce.
Don't stir, or it will become mushy. Put 3 cheese blend on the top and melt.

MEXICAN RICE

submitted by Stephanie Doll

1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste

1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

serves 4

CHICKPEA TACOS

submitted by Stephanie Doll

1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper

2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash

3. Build your own taco

serves 4 people

Garden Salsa

submitted by Amy Rodgers Ailabouni

Ingredients:

• 6 medium tomatoes, finely chopped
• 2 tomatillos, finely chopped
  
• 3/4 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 1/2 cup thinly sliced green onions
• 6 garlic cloves, minced
• 2 teaspoons cider vinegar
• 2 teaspoons lemon juice
• 2 teaspoons olive oil
• 1 to 2 teaspoons minced jalapeno pepper
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• Tortilla chips

Directions:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Crock Pot Enchiladas

Submitted by Lorraine Branham

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!

Mexican Corn Casserole

Submitted by Pat Eichenburger

5 cans shoepeg corn - drained
2 pkg. (8 oz) cream cheese
1 cup warmed milk
1 1/2 sticks butter
1 cup jalapeno peppers (chopped)
3 T. flour
1 t salt

Melt cream cheese and butter in microwave; Stir til smooth. Add milk, flour, and salt, mix well. Stir in corn and jalapenos. Pour into 9X13 dish and cook @ 350 for 30 mintues.

Mexican Casserole

Mexican Casserole Submitted by Jenn Adair

1 pound hamburger (cooked & drained)

1 can tomato soup

1 pkg taco seasoning

1 can chopped tomatoes (depending on how spicy you like you can use mexican flavored or Ro-Tel)

2 cups rice (cooked)

1 cup mexican cheese

Nacho Cheese Doritos

Mix all ingredients together, except Doritos. Place in casserole dish. Crush Doritos put on top. Cook at 350 for 15-20 minutes (or until warm).

Mrs. Miles' Green Chili Enchiladas

3 Boneless skinless chicken breast - boiled and cut up
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cup of sour cream
1 can of chopped green chilies
2 cups of grated cheese
1 teaspoon of garlic powder
1 teaspoon of cumin powder
10 flour tortillas - regular burrito size

Mix all of your enchilada ingredients together - except for tortillas.
In a 9X13 pan spread enough sauce on the bottom of the pan to prevent sticking.
Roll up each tortilla with a good amount of filling in each. Lay side by side in pan - spreading the remaining mixture over the top once all are filled. I add extra cheese to the top!
Bake at 350 degrees for 30 minutes or until cheese is bubbling!

Dara's Notes:
I love this recipe and It freezes nice. (before the baking stage)