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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Simply the Best Shredded Beef Enchiladas

While I have a very quick cheese enchilada recipe that I love, I was so tempted to make these Shredded Beef Enchiladas from Mrs. Happy Homemaker, who titled them as "The BEST EVER."

They lived up to the name, that is for sure. The homemade enchilada sauce was fantastic and the shredded beef was divine. An awesome meal, all in all. Enjoy!

Simply the Best Shredded Beef Enchiladas
Makes a 9x13-inch pan

  • For the enchiladas:
  • 1 recipe Mexican Style Meat (recipe below)
  • 3-3.5 cups shredded Pepper Jack or Monterey Jack cheese
  • 10-12 flour tortillas, burrito size (I used a corn/flour blend of tortillas)
  • For the enchilada sauce:
  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 3 cloves garlic, minced
  • 3 (8 oz) cans tomato sauce
  • 2 (4 oz) cans chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • a few splashes of hot sauce to taste (optional)
  1. Preheat your oven to 350-f degrees.
  2. For the enchilada sauce:
  3. Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
  4. For the enchiladas:
  5. Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
  6. Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

Mexican Style Meat

  • 4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
  • good amount of salt & pepper to season meat with
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 (7 oz) cans diced green chile peppers, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 (5 ounce) bottle hot pepper sauce (such as Frank's hot sauce or Cholula)
  • 1/4 cup of water
  1. Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
  2. Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
  3. Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
  4. Transfer the meat to a bowl and shred it using two forks. If the meat is too wet for your tastes, you can drain some of the liquid at this point. If you are going to freeze the meat you shouldn't drain any of the juices.

Recipe from Mrs. Happy Homemaker.


  1. These look amazingly good. Great for next family get-together. Thanks!

  2. These sound amazing! And could truly make up for my lack of good Mexican restaurants around here.

  3. Any insight on starting the Mexican beef from frozen in a pressure cooker?

    1. For roasts I really prefer using the slow cooker method. It is really easy to get a tough hunk of meat using the pressure cooker. If you google pressure cooker guides you may have more luck.

    2. Thanks, Ali, I ended up doing just that. I used 5 frozen chicken breasts,(the flash frozen ones from Sam's), added the 1/2 cup of water suggested for cooking from frozen, and proceeded from there, adding all other ingredients listed for the Mexican beef recipe, set my electric pc time to 25 minutes and it came out wonderful! There was a lot of liquid and I used that for the sauce since I had no more green chilis in the house to make the homemade enchilada sauce. It was a real crowd pleaser. This will go into my rotation. Thanks much for posting this. Fantastic! Next time,I'll be sure to have all ingredients on hand and follow to the letter, but I cannot imagine this tasting any better.

    3. I'm so glad to hear it turned out great Jan. Thank you for your feedback as well as how you prepared it in the Instant Pot. That is really handy to know and I may try it out like that next time. :)

    Just came across this & it looks AMAZING! Super easy, too! I might add Cilantro at some point. I will use a whole chicken & shred the meat, because that is the best way, in my opinion! But, I can't WAIT to make the beef ones first! Could one season the ground beef the same way as with the shredded beef & just simmer on the stove? mouth is watering, now!


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