Homemade Crunchwrap Supreme Remixed

IMG_20130520_191047_713 IMG_20130520_192616_192 IMG_20130520_194415_804 IMG_20130520_194750_361 IMG_20130520_195028_480 IMG_20130520_194406_707 IMG_20130520_201811_002 IMG_20130520_201908_007As tasteful as fast food can be at times, I really REALLY dislike it for several reasons of which I don’t have too much time time to explain. But every now and then I do crave something, fast, fattening and cheap! I’m a huge fan of Mexican food so my first pick is always Taco Bell. They have a delicious menu item called the crunchwrap supreme and it is literally heaven in your mouth-seriously, it’s that good. Well I always prefer to learn how to make my own dishes from scratch so that I know what is actually being put into my food and make sure nothing is dropped on the floor and then put back on my sandwich/taco (I have witnessed this when I worked at Wendy’s, by a manager at that!). Anyways, I found the perfect recipe to make an exact replica of the delicious meal! I even added my own favorable ingredient to make it even more uniquely delicious. Here’s the recipe for you to try:
Ingredients:

  • Large Flour Tortillas burrito style
  • 1 lb ground beef
  • 1 packet taco seasoning
  • sour cream
  • guacamole (optional)
  • shredded cheese or nacho cheese
  • tortilla chips (you could use use a corn tortilla)
  • tomatoes
  • lettuce
  • corn (optional)

Directions:

  1. Brown ground beef in a skillet, add the packet of taco seasoning and stir until mixed well. Cook for another minute or so. For those of you who would like to add corn, boil the corn for ten minutes, let cool, cut kernels off cob with knife, separate kernels using a fork and mix with your ground beef.
  2. Microwave the tortillas for a few seconds just to warm them up, it will make the wrapping easier.
  3. Take a tortilla, spread some sour cream in the center.Top with ground beef.
  4. Top with shredded cheese or a few scoops of nacho cheese.
  5. Next add a layer of tortilla chips or at this point you would add a small corn tortilla like a tostada size.
  6. Top with lettuce and tomato and then starting on the bottom, fold up the tortilla toward the center, continue all the way around until it is all folded over, it WON’T cover it completely.
  7. Carefully lift it up and set it fold side down on a non stick pan. Press with a spatula and cook until nice and brown, flip it over and cook the other side. It won’t take long at all.
  8. Serve with extra sour cream and guac if you rock! ;D

Related Articles: http://fullbelliesmakehappykids.wordpress.com/2011/11/28/homemade-crunchwrap-supreme/

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Creamy Bacon, Cheddar & Potato Soup Made from Scratch

IMG_20130316_160849This soup is the perfect recipe for lunch, dinner, for when
you’re sick or are just in the mood for comfort food.

2013-03-16_14-55-35_713 2013-03-16_15-31-22_760 2013-03-16_15-36-02_96 2013-03-16_15-31-28_296 2013-03-16_15-32-18_860 2013-03-16_15-37-55_810 2013-03-16_16-06-32_358Ingredients:

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 cup shredded cheddar cheese
  • 4 large russet potatoes (peeled & diced)
  • 8-10 slices cooked bacon
  • Cilantro
  • 1 tbsp salt to taste
  • 2 tbsp parmesan cheese
  • At least 2½ cups milk
  • 1 tbsp shredded cheese (for your bowl)
  • 1 tbsp sour cream (optional)

Directions:

  1. Boil a pot of salted water. Cook peeled and diced potatoes for no more than 10 minutes. Make sure you can stick a fork all the way through but don’t cook longer than needed or your soup will be potato mush!
  2. Cook bacon and chop it up.
  3. In a large sauce pan, melt butter and flour on medium high heat. Make sure to stir consistently until flour and butter is well blended. When it starts to sizzle, pour in milk GRADUALLY (a little at a time) and stir until well mixed to make it thick (At this time you may want to reduce heat to medium-low). Add salt, parmesan cheese and cilantro. Stir until sauce thickens. You will be able to see it thicken by how it falls on the sides of the pot. When it is thick enough to your liking, add remaining ingredients. Let cool and serve with remaining shredded cheese and sour cream if you like.

Slow Cooked Cheesy Chicken Enchiladas

I’ve had this mean craving for chicken enchiladas lately, so I made some for dinner last night! I would go on and on about how freakin’ delicious it was, but I will leave you readers with the recipe so you can just try them yourself! ;D
NOTE: If you plan to make this for dinner, you have to prep the day before by taking the chicken out if it’s frozen so you can start cooking it when you wake up in the morning. Also, this recipe is enough to serve 3 people twice, or 6, depending on how much everyone will eat. It only makes 3 extra-large enchiladas that you can cut in half, which is what I did.
One more thing! You could just cook the chicken in the pan with the sauce, but I recommend putting it in the crock pot because it makes the chicken so tender, it falls right off the bone. This makes it easier to shred. (:

2013-03-14_15-47-01_927 2013-03-14_16-22-05_100 2013-03-14_16-33-53_462 2013-03-14_16-35-50_40 2013-03-14_17-48-15_739Ingredients:

  • 10” Flour Tortillas
  • Pack of 4 chicken breasts (Sorry, idk the weight just the package I bought. I recommend boneless&skinless, unless you want to spend extra time pulling that stuff off!)
  • 1 10oz. can Enchilada Sauce
  • Handful of Black Olives (optional)
  • 1½ cup shredded cheese of your choice (I used Mexican Blend)
  • 2 tbsp. Sour Cream
  • 2 tbsp. Softened/Whipped Cream Cheese
  • 1 tbsp. Cilantro
  • 2 Garlic Cloves
  • ½ Large Onion

Directions:

  1. Cook the chicken in a crock pot filled with the entire can of enchilada sauce, sautéed garlic, onion and cilantro. Cook on the low setting that says 8 hours. (It will not take an entire 8 hours to cook)
  2. About 6 hours later, take the chicken out leaving the juices in the crock-pot, and put your chicken in a large plate where you will have plenty of room to pull it apart using 2 forks. Before you start shredding, preheat your oven to 350°F.
  3. After your chicken is shredded, get a separate bowl and mix together the sour cream, cream cheese, and ½ cup of shredded cheese. I also added diced black olives but you can leave them out or replace them with jalapeños if you like your enchiladas spicy. Once mixed add your chicken.
  4. In a 10” by 12” baking dish, pour a ¼ cup of the enchilada sauce from the crock-pot, just enough to cover the bottom so your tortillas don’t burn.
  5. On a flour tortilla, fill it with a generous amount of your cheesy chicken mixture, roll it up, and place it flap side down into your baking dish. Repeat until mixture is finished.
  6. Pour the rest of the enchilada sauce on top of your enchiladas. Bake for 10 minutes. Remove from oven and top with remaining cup of shredded cheese. Bake for 5 more minutes to melt the cheese. Remove from oven, let cool, and serve.
  7. You can add anything you like on top: sour cream, guacamole, pieces of cilantro for looks and zesty taste, tomatoes, chiles, more olives, whatever you like! Serve with a side of rice and beans to have the full authentic Mexican Enchilada dinner! My mom made her special made Brazilian style white rice that I stove-top steamed. I made homemade re-fried beans using a can of Goya black beans with a tbsp of butter and 2 tsp of flour to make it thick.

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BTW this is my own personal recipe that I made up using bits and pieces of other peoples recipe, souped it up to my liking! I hope you enjoy it. (:

Related Articles:
http://cookingandcraftingonabudget.wordpress.com/2013/01/19/chicken-enchiladas/ http://www.allthecooks.com/cream-cheese-chicken-enchiladas.html http://www.allthecooks.com/miles-of-cheesy-chicken-enchiladas-casserole.html