Homemade Flour Tortillas

These took like 10 minutes from start to finish no joke! And, they are soooooooooo much better (in my opinion) than store bought ones. You can make a big recipe and then freeze them for up to 6 months, or you can just make a few and then eat them right off the griddle. There is not a special technic or anything. I don't think I'll buy tortillas from the store again. Ok. Here's the recipe:

2 c. flour

1/2 tsp. salt

1/4 c. oil

2/3 warm water

Mix all the ingredients in a mixing bowl, then separate into the portion sizes you want, (you can make them as big or as small as you want). Roll each one out to the desired thickness, then place on a hot frying pan over medium heat sprayed with cooking spray one tortilla at a time. Heat each side for about a minute to a minute and a half (depending on thickness). This recipe makes about twelve thin 10 in. tortillas. (I halved mine and made six).

I used mine for a chicken twist of this recipe: http://deliciousezdishes.blogspot.com/2009/06/best-beefy-melty-cheesy-enchiladas-ever.html

I did everything the same, except I used pulled chicken instead of beef and instead of baking it in a casserole dish, I broiled it on a cookie sheet on low for about 6 minutes. It was to die for good. It is totally worth a try and well worth the time and effort to make. Grace even gobbled one up herself.

Easy Cheesy Chicken Quesadillas and Sweet Rice

I had a sudden craving for mexican food tonight, so I decided to make some quesadillas, beans and rice. When ever we eat at Bajio, I always get their sweet rice. It is so good. So I decided to try making it. It turned out really good. So here's the recipe for the rice and quesadillas. The meal took about 15 minutes total from start to finish.

Quesadillas for two:

3 chicken breasts

2-3 c. shredded colby, pepper, or monterey jack cheese

2 flour tortillas

Boil and shred chicken breasts. Lay the tortillas flat on a cookie sheet (if desired brush the bottom of the tortillas with butter or margarine.) Sprinkle each with about one cup of cheese. spread shredded chicken over cheese on half of each tortilla. Broil on High for 2-3 minutes (or until cheese is melted). Remove from oven and fold each tortilla in half. Sprinkle with desired toppings (tomatoes, sour cream, salsa, cheese, lettuce, green onions, onions, olives, guacamole, etc.)

Instant Sweet Rice

1 1/4 c. water

1 chicken boullion cube

2 1/2 tsp. white sugar

1 tsp. dehidrated onion

1 tsp. cilantro

1c. instant rice

Put first 5 ingredients in a small sauce pan and bring to a boil. (Make sure boullion cube is completely dissolved.) Remove from heat and add rice. Cover and let stand for 5-7 minutes.

The Best Beefy Melty Cheesy Enchiladas Ever

This is a great way to use leftover roast from Sunday dinner. We always have a lot of leftover roast since it's just the three of us and grace doesn't eat much. So I like to come up with yummy dinners that I can use the leftover meat in. This one is one of my favorites. It is pretty easy and doesn't take long since the meat is already cooked.

Sweet Enchilada Sauce:

1 can tomato sauce or paste

1 Tbs. bbq sauce

1/2 c. brown sugar

1 Tbs. chili powder

1 Tbs dehidrated onions

1 tsp. cilantro

1/2 tsp. vinegar

combine all ingredients in a small saucepan. Mix till smoothish bring to a boil over midium high heat. Reduce heat and simmer till you are ready to use.

Meat:

4-5 c. cooked shredded roast beef

1/4 c. salsa

1/4 c. brown sugar

1 Tbs. bbq sauce

1 Tbs. chili powder

1 tsp. cilantro

combine and mix all ingredients in a medium saucepan bring to boil. Remove from heat and spoon mixture equallyish into 6-8 small flour tortilla shells and sprinkle with abount 1/4 c. shredded cheese (I like colby jack best) each, roll them up and place them in a greased casserole dish. Pour sauce over top and sprinkle with shredded cheese. cover with foil and Bake in oven at 400 for about 15 minutes then eat and enjoy!!!

Total prep and cook time is about a half hour tops! Its great. Enjoy!!!