Mom's Chicken Enchiladas

If you're like us and end up with an entire beautifully roasted chicken left over from dinner because your kids' house-guests have an aversion to eating foodstuffs that don't come either prepackaged or out of a drive-thru window, you might need a re-purposing idea on occasion. Last night was one such occasion here at the Hacienda. After perusing the fridge, Mom decided it was enchilada night. 

Like most things around here, we work with what we have and go with the flow so there isn't so much of an exact recipe as an approach. There are two parts to our wannabe enchilada supper: the actual enchiladas and the corn relish.

For the enchiladas, we used:

• one whole roasted chicken, deboned
• one onion, chopped (we used purple since that's what was in the fridge)
• couple of handfuls mushrooms, sliced
• 2 cloves garlic, chopped
• 5 handfuls fresh spinach
• salt, crushed red pepper, cumin - put however much tastes good to you
• 6 oz. goat cheese
• corn tortillas
• 32 oz green chile enchilada sauce

We sauteed the onions until nice and soft, then added in the mushrooms, garlic and seasoning. Once everything was soft and juicy, we piled on the spinach and cold chicken. When the spinach had begun to wilt, we turned off the heat and stirred in the cheese until it melted into creaminess.

We wrapped the filling in corn tortillas and crammed them into an oiled baking dish. After getting coated in the green chile sauce, the enchiladas baked uncovered at 350 degrees for about 40 minutes, until bubbly and browned.

While they were baking, we whipped up a corn relish. This is what we used:

• 1 can of corn, drained (The Hacienda was plumb out of fresh corn today)
• an equal volume of quartered cherry tomatoes
• one jalapeno, seeded and finely chopped
• half an onion, chopped
• the juice of one lime and a drizzle of olive oil
• salt and pepper to taste

It would have been better with the addition of cilantro and avocado. This was just an ADD sort of cooking night so they got left out, oopsie. The relish chilled in the fridge until the enchiladas were baked and slightly cooled. They're easier to dish up if they aren't a hot sloppy mess.

And there you have it. Mom's enchiladas at TheHaciendaNextDoor.

Fajita Junkies Indeed *CLOSED*

There is a little hut in the middle of a shopping center parking lot not too far from our house. Ordinarily it wouldn't be someplace we'd bother trying. Somehow the name was just intriguing enough to draw us in - Fajita Junkies. (Updated 11/12/12 - Sadly, Fajita Junkies has closed.)

O.M.G. Tasty good meat was a great surprise. The seasoning on the steak plus the slow-cooked mesquite smokiness rocked, not to mention it's tender awesomeness. We had the steak tacos this time & cant wait to go back for the brisket. We went around 11-ish for an early lunch and the brisket just wasn't quite ready - it hadn't had enough smokey love just yet. The kids also enjoyed the chicken quesadillas.

Pricing includes two toppings, with additional toppings available at a small upcharge. They dished up a really nice salsa which we could only presume was made in house. Wonder if they sell it by the jar??? Not sure if they have corn tortillas or not. We're planning to ask next time since we prefer corn over flour for tacos and fajitas.

Three of us had a nice lunch for about $12 which you just can't beat. The only understandable excuse for choosing either the nearby Taco Bell or Fuzzy's over this place ever is if you happen to be brain dead.

Sign posted stated they were discontinuing breakfast & extending evening hours. We think that's a great thing. Of course, being a little hut and all, there is no seating. Take it home, whip up a pitcher of margaritas and pig out in privacy.

The owner was working the window the day we visited. He's a super nice guy sharing his gift for making addictive fajitas. We're definitely fans of local small business.

Unfortunately we were hungry and the aroma was too much to resist. We inhaled our lunch before we thought to take pictures for you. Ah well, guess we'll just have to go back!

Just A Light Lunch

Listen up all you ladies who lunch. We totally get it that you'd just want a small salad, minding your girlish figures and all. But when you dump a shit-ton of ranch dressing on top it ceases to serve said figure sparing function. This is particularly true when you wash it down with a Jack in the Box-esque deep fried Tupy Taco.

If you're headed to a Mexican joint, we surmise it would be much more enjoyable to drop the delusions. Jump right in with a margarita and savor the salty rice, borracho beans, grilled meaty goodness and nice warm corn tortillas. While you're at it, leave the funky fried tacos to all the drunks hitting up Jack in the Box after midnight.

Lunch at Alejandro's

We spent a relaxing summer vacation day doing a little shopping in Rockwall and managed to work up quite an appetite. On the way home, we decided to stop in at Alejandro's Grill & Cantina.

The lunch special prices are amazingly affordable - not much more than a fast food meal. We decided to try an order of shredded beef tacos with flour tortillas and an order of pork tacos in corn tortillas. Given the price, we didn't expect much but both orders came with yummy refried beans, rice, a cilantro and onion blend, and an amazing spicy salsa. The juiciness of the tender, slow-cooked meats was the most wonderful lunchtime surprise we've experienced in quite some time. Both types of tortillas were tender and flavorful but they also held up to the oozing goodness of juices and salsa.

After experiencing good margaritas and great taco lunches, we pondered how surprised we were that only a few other customers were dining in the restaurant. Lunches this good, at prices this affordable, should be attracting a killer lunch crowd. Our only explanation is location. It's a little out of the way for us and we are usually only in the vicinity on our way to do some occasional shopping in Rockwall. After this visit though, we're definitely willing to go a little out of the way to check out Alejandro's dinner menu.