Chevys Fresh Mex Recipes (2024)

1 1/2 chicken breast, cooked and cubed
9 oz sharp cheddar cheese, grated
2 Tbsp butter
2 Tbsp sour cream
3 cloves garlic, minced
3/4 cup onion, minced
1 cup water
12 corn tortillas
2 Tbsp all purpose flour
1 tsp dried oregano
1 cup beef broth
3-4 chipotles, from a can of Chipotles in Adobo Sauce
2 Tbsp adobo sauce from can
1 tsp ground cumin

- Melt butter in a skillet.
- Stir in flour.
- Cook this roux until it is light brown.
- Remove pan from heat.
- Slowly stir in broth.
- Place pan over medium heat and whisk in water.
- Add spices, garlic, chiles, and adobo sauce.
- Simmer uncovered for 20 minutes.
- Whisk in sour cream.
- Heat some oil in another skillet.
- Lightly fry corn tortilla to soften it.
- Place it on a plate and fill with 1 Tbsp onion, and 1 Tbsp chicken
- Roll and place in a 9" x 13 " baking dish.
- Repeat with remaining tortillas.
- Cover enchiladas with the chipotle sauce.
- Top with any remaining onions and cheese.
- Bake at 375 degrees for 8 - 10 minutes, just until sauce bubbles.

1 teaspoon vegetable oil
1/2 green bell pepper, chopped
1/2 onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
3/4 cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
1/2 cup shredded Cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

- Heat 1 teaspoon vegetable oil in a skillet over medium heat.
- Stir in the bell pepper and onion.
- Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Increase heat to medium-high and stir in the chicken breast.
- Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes.
- Shred the chicken using two forks.
- Stir in the taco seasoning and water.
- Simmer until the liquid has evaporated.
- Stirring occasionally, about 10 minutes.
- Stir in the Cheddar cheese.
- Remove from heat.
- Set aside.
- Lightly brush each corn tortilla will a layer of salsa.
- Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla.
-Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks.
- Repeat with remaining tortillas.
- Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
- Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes.
- Drain the flautas on a paper towel-lined plate.
- Discard toothpicks and top finished flautas with remaining salsa.

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

- Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth.
- Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another.
- Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.
- Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender.
- Puree until smooth and season with salt.
- Set aside.
- Heat the oil in a small skillet set over medium heat until hot.
- Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute.
- Pour the spices over the yogurt.
- Set aside for the flavors to blend.
- Stir before serving.
- Preheat a grill for medium-high/direct heat cooking.
- Oil the grill grates.
- Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken.
- Let chicken rest 5 minutes.
- Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas:
- Slice the onions and peppers into thin strips.
- Slice the chicken.
- Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

1 (3 pound) boneless pork butt
1 cup water
Flour or corn tortillas
2 cups refried beans, warmed
1 lime, cut into 6 wedges
1/4 cup chopped fresh cilantro leaves
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced

- Cut the pork into 4 pieces and place in a deep pot.
- Add the water to the pot, cover.
- Cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour.
- Remove the pork from the pot and chop into bite-sized pieces.
- Warm the flour or corn tortillas.
- Spread some of the beans on each tortilla and top with some of the pork.
- Squeeze a wedge of lime over each tortilla.
- Add the cilantro, onion, salsa, and avocado.

2 zucchini, trimmed and sliced lengthwise into wedges
2 yellow squash, trimmed and sliced lengthwise into wedges
2 red bell peppers, cored, seeded and cut into quarters
1/4 cup olive oil
2 tablespoons minced garlic
1 bunch oregano, leaves only, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 Flour Tortillas, recipe follows
1 cup Avocado Corn Relish
1/2 cup Tomatillo Salsa

- Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper.
- Let sit at least 1 hour to marinate.
- Preheat the grill.
- Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.

To assemble:
- Warm the tortillas briefly on the grill to render them pliable.
- Spread them out on a counter.
- Divide the vegetables and place in a strip down the center of each tortilla.
- Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy).
- Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
- Serve immediately, with the remaining salsa on the side.

FLOUR TORTILLAS
2 1/2 cups all-purpose flour (3 1/2 ounces)
1 teaspoon salt
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 cup warm water

TOMATILLO SALSA (Green Salsa)
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt

Method for Tomatillo Sauce (Green Salsa):
- In blender place tomatillos, jalapenos and water.
- Puree until just chunky.
- Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
-This salsa keeps in the refrigerator, in a covered container, about 3 days.

AVOCADO CORN RELISH
3/4 cup olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 avocados, peeled and seeded
1 red bell pepper, cored and seeded
4 Poblano chiles, roasted, peeled and seeded
4 scallions, white and light green thinly sliced on the diagonal
1/2 cup red wine vinegar

- Heat 1/2 cup of the olive oil in a large skillet over medium heat.
- Saute the corn with the salt and pepper, about 5 minutes.
- Transfer to a large mixing bowl and set aside to cool.
- Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
- Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
- Mix well and let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature.
- Corn relish can be stored, tightly covered, in the refrigerator up to a day.
- To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator.
- Add the avocado shortly before serving.

12 Anaheim chile peppers, charred and peeled
1 pound Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon canola oil
1/2 cup all-purpose flour for coating

- Remove seeds and membranes from peppers.
- Stuff each pepper with a strip of cheese.
- In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil.
- Mix well to make a batter.
- Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat.
- Roll each pepper in the remaining flour and dip in the batter.
- Fry until lightly browned on both sides.