Last week we had more company in town! Josh's Mom, Dad, and youngest brother made the drive up here and stayed a few days. It's SO nice to see family. (be looking for a few posts on their visit) They were awesome and brought us HEB marinated fajitas, HEB tortillas, and green tabasco. While they were in town, we grilled twice and ate out a few times. After they left, we still had a ton of fajitas leftover, so I set out to reuse the meat. I love a good challenge! (click on the blue title above the dish's picture to link to the recipe)
First up was the chicken...
Spicy Chicken Enchilada Skillet
Another successful dish! I loved that it was all done in one pan and you didn't have to boil the pasta. I used the homemade salsa that Josh's Mom made and a can of hot enchilada sauce. Josh tasted it before me and his eyes lit up "Yum that's spicy!" (he's a hot head when it comes to food...I'm going to find the video of him doing a spicy wing challenge one day) It really was spicy though. I ended up putting a little low fat sour cream in mine and it helped a bit. It tasted really good with the grilled fajita chicken.
Next was the carnitas...
Carnitas Tamale Pie
This was a little more challenging. We originally grilled the carnitas and then sliced it. Turns out that the HEB package of carnitas are not pre-marinated. I wanted it to be more like traditional shredded carnitas so I followed this recipe, along with a 12 oz can of beer and 1/2 cup of orange juice in the crockpot for 3.5 hours. When there was 30 minutes left on the crockpot, I started making the cornbread portion of the pie. It's a fairly simple recipe to follow. I accidentally used a can of diced jalapeños instead of diced chiles, but it still turned out great. The carnitas turned out really flavorful and were delicious on top of the tamale pie.
You know it's a good meal when your husband says, "can't wait for you to make that again." Hooray for both being a successful leftover makeover! (try saying that 5 times...)
