Tag: Tex-Mex

  • Chicken Enchiladas

    Chicken Enchiladas

    Place 1 medium onion, sliced ⅓ cup water 2 chicken breast halves, skin removed in a skillet (onions should be on the bottom). Bring to gentle simmer, let cook covered until chicken is cooked through, 30 minutes or so. If necessary, add water as it cooks. Remove from pan when done; let cool and shred […]

  • Mexi-Dempte


    We like hominy. A lot. You may want to cut back the amount of hominy in this recipe by ⅓ if you are not as into it as we are. Before I knew better, I liked canned hominy, but now I avoid it and always use dried. I buy dried “maíz mote” in a section […]