1 lb ground beef
1 pkg Hidden Valley ranch drsg mix
1 pkg taco seasoning
1 can Pinto beans
1 can Chili beans
1 can whole kernel corn
1 can Mexican Stewed tomatoes
1 can stewed tomatoes any flavor
Brown meat, drain. Mix ranch and taco seasoning with meat. Without draining, add all other ingredients. Simmer for 1 hour.
Top with sour cream, cheese, avocadoes.
Makes 12 1c. servings
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Friday, January 1, 2010
Monday, September 28, 2009
Tomatillo Salsa from Christi Nebeker
Here is a recipe I tried 2 years ago -- I thought I would send it into the blog. It's pretty easy to make, I would make it with a bit more bite but thats just our family.
Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped
Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)
Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped
Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)
Sunday, September 27, 2009
Spanish Rice
- 1/2 onion, chopped
- 1 can tomato sauce
- 3 Cups uncooked rice
- salt
- 6 Cups water & 1 Tbsp Chicken Bouillon Cube OR 6 Cups chicken broth
Note: Tomato sauce & water or broth = 6 cups.
Sunday, August 9, 2009
Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.
Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.
Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken
Tuesday, July 21, 2009
Pinto Bean Chiliquiles
8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream
1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)
2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)
3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream
1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)
2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)
3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.
Black Bean Taco Salad
Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing
Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.
Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.
Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.
If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing
Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.
Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.
Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.
If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.
Cafe Rio Style Creamy Tomatillo Salad Dressing
Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener (you might want to taste it w/out first)
Combine well in blender and refrigerate at least one hour.
Monday, July 20, 2009
EASY Mexican Bread
1 bag frozen Rhodes Rolls
1 can diced green chilis
a few TBS diced onion
grated cheese
melted butter
this is so easy to make, but so yummy! I cut up the rolls into 4ths and put them in a casserole dish side by side and allow them to rise. once they have risen, spread the tops with melted butter, sprinkle diced green chilis and onions across the top and cover with grated cheese as desired. Bake according to directions on the rhoades roll package or until as crispy or soft as you want.
Spanish Rice
2 cups long grain rice
1/4 to 1/2 stick butter or margarine
1-2 cloves garlic finely crushed
diced onion (I just eyeball this...but usually about 1/4 of the onion at most)
2-3 TBS diced green pepper (I also eyeball this one)
one 8 oz can tomato sauce
3 cups chicken bullion
grated cheddar cheese
In a large saucepan, melt butter on med-hi setting along with rice, onions, and green pepper. add finely crushed garlic. continue to stir and heat 1-2 mins (rice will be slightly browned). add tomato sauce and chicken bullion. bring to boil. cover and reduce heat to low and simmer approx 20-25 mins or until rice is fully cooked and liquid cooked out. add grated cheese as desired and serve :)
Saturday, July 4, 2009
Mexi-Chili Casserole
16 ounce bag of corn tortilla chips
2 cans chili
15 ounce can of enchilada sauce
3-4 cups grated cheddar cheese (I usually use less than this)
8 oz can tomato sauce
1 can chicken (optional - I don't usually include this)
Reserve 1/2 of the chips and 1/2 of the cheese.
Mix all other ingredients in a 9x13 pan. Bake at 350 degrees for 1/2 hour. Top with remaining cheese and bake until melted. (I am usually lazy and mix all the cheese in at the beginning.)
Serve with chips and sour cream if desired. (I eat this basically like a dip.)
Note: This is probably the easiest dinner recipe I have. Besides grating the cheese the rest of it is just opening cans. I like to eat it with Nacho Cheese Doritos - but do NOT use Nacho Cheese Chips on the bottom of the mixture - they will burn in the oven.
2 cans chili
15 ounce can of enchilada sauce
3-4 cups grated cheddar cheese (I usually use less than this)
8 oz can tomato sauce
1 can chicken (optional - I don't usually include this)
Reserve 1/2 of the chips and 1/2 of the cheese.
Mix all other ingredients in a 9x13 pan. Bake at 350 degrees for 1/2 hour. Top with remaining cheese and bake until melted. (I am usually lazy and mix all the cheese in at the beginning.)
Serve with chips and sour cream if desired. (I eat this basically like a dip.)
Note: This is probably the easiest dinner recipe I have. Besides grating the cheese the rest of it is just opening cans. I like to eat it with Nacho Cheese Doritos - but do NOT use Nacho Cheese Chips on the bottom of the mixture - they will burn in the oven.
Mexican Casserole
2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas
Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas
Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.
Mexican Chicken Breasts
1 pkg taco seasoning
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream
Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream
Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.
Pork Chops Ole
6 loin pork chops, trimmed
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese
In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese
In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.
Thursday, July 2, 2009
Mexican Lasagna
1 lb ground beef
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water2
c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions
In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water2
c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions
In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.
Wednesday, July 1, 2009
July's Theme: Mexican
By popular vote, this month's theme is
Mexican Recipes!
Remember its never too late to add recipes from the other months and
don't forget to vote on the theme for August!
Sunday, April 5, 2009
Mexican Chalupas
This makes a lot. Half it for small families.
1 pork tenderloin ( small picnic roast)
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 large can chopped green chiles
16oz jar picante sauce
16oz green salsa
2 cans pinto beans
Flour tortillas
Grated cheese
Sour cream
Cook roast in crock pot on high 3-4 hours, season with salt and pepper. Remove meat and shred with fork. Rinse out crock pot and put meat back in. Add all the seasonings, salsa, beans and heat until warm. Serve in warmed tortillas & garnish with sour cream and cheese.
1 pork tenderloin ( small picnic roast)
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 large can chopped green chiles
16oz jar picante sauce
16oz green salsa
2 cans pinto beans
Flour tortillas
Grated cheese
Sour cream
Cook roast in crock pot on high 3-4 hours, season with salt and pepper. Remove meat and shred with fork. Rinse out crock pot and put meat back in. Add all the seasonings, salsa, beans and heat until warm. Serve in warmed tortillas & garnish with sour cream and cheese.
Thursday, January 29, 2009
Cafe Rio Chicken--So Easy!!
5 lbs. chicken breasts, skinless and boneless
1 small bottle Zesty Italian Dressing (fat free)
1 Tbsp Chili powder
1 Tbsp cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Put back in juice to keep it moist.
This makes enough that I use it for tacos or enchilladas & still have some leftover to freeze for next time.
1 small bottle Zesty Italian Dressing (fat free)
1 Tbsp Chili powder
1 Tbsp cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Put back in juice to keep it moist.
This makes enough that I use it for tacos or enchilladas & still have some leftover to freeze for next time.
Sunday, January 25, 2009
Chicken Mexican Style
3 chicken breasts boneless and skinless cooked and cubed
1 can pf cream of chicken
1/2 small onion, grated fine
1 dz. corn tortillas
1 can cream of mushroom soup
1 can green chile salsa
1 cup milk
1 1/2 cups shredded cheddar cheese
Mix soups, milk, onion and salsa together. Add chicken. Break up tortillas and layer with sauce. Top with cheese. Cover and bake 30 minutes at 30o degrees.
1 can pf cream of chicken
1/2 small onion, grated fine
1 dz. corn tortillas
1 can cream of mushroom soup
1 can green chile salsa
1 cup milk
1 1/2 cups shredded cheddar cheese
Mix soups, milk, onion and salsa together. Add chicken. Break up tortillas and layer with sauce. Top with cheese. Cover and bake 30 minutes at 30o degrees.
Monday, January 19, 2009
Chicken Tacos
4-6 Chicken Breasts
1 can pinto beans
1 can black beans
1 sm. bag frozen corn
1 can diced green chilies (optional)
1 pkg. taco seasoning
1/2 cup barbecue sauce
1/2 can water
Place all ingredients in crock pot and cook all day. Before serving,
use a spoon or large fork to shread the chicken and mix it
all together. Serve in tortillas with cheese, lettuce, sour cream,
guacamole, salsa, ranch or whatever your preference.
1 can pinto beans
1 can black beans
1 sm. bag frozen corn
1 can diced green chilies (optional)
1 pkg. taco seasoning
1/2 cup barbecue sauce
1/2 can water
Place all ingredients in crock pot and cook all day. Before serving,
use a spoon or large fork to shread the chicken and mix it
all together. Serve in tortillas with cheese, lettuce, sour cream,
guacamole, salsa, ranch or whatever your preference.
Chicken Enchilada's
4 Chicken Breasts, Cooked and cubed
Flour Tortilla's
Sauce:
2 cans Cream of Chicken Soup
1 Large Meadow Gold Sour Cream (It's thicker)
1 can diced green chilie's
grated cheese
Mix together, reserving some cheese to put on top
Place chicken chunks in the middle of each tortilla. Put sauce on
top of the chicken. Roll up and place on greased cookie sheet.
Pour remaining sauce over the top and
sprinkle with cheese. Bake at 350 for 25 minutes.
Flour Tortilla's
Sauce:
2 cans Cream of Chicken Soup
1 Large Meadow Gold Sour Cream (It's thicker)
1 can diced green chilie's
grated cheese
Mix together, reserving some cheese to put on top
Place chicken chunks in the middle of each tortilla. Put sauce on
top of the chicken. Roll up and place on greased cookie sheet.
Pour remaining sauce over the top and
sprinkle with cheese. Bake at 350 for 25 minutes.
Thursday, January 15, 2009
Chicken enchaladas
Depending on how many you want to make, will depend on how much chicken & other ingredients you use. I usually make 2 9x13 pans, my family loves these. Sometimes I just freeze the extra pan for another time.
4 chicken breasts-cooked & shredded/chopped
1 family size cream of chicken soup
2 cups sour cream
1 small can chopped chilies
2+ cups shredded sharp or cheddar cheese
24 flour tortillas
Put shredded chicken in a bowl. Mix all the other ingredients in a bowl, except cheese. Spray your pan with pam or other non-stick spray.
With each tortilla, spread about 2 Tbs of soup mixture, sprinkle shredded chicken & sprinkle some cheese & roll up. Place in a pan, keep adding till the pan is full. Spread the left over soup mixture evenly over all the rolled tortillas, sprinkle whatever chicken is left over & top it off with lots of cheese.
Bake at 350 for about 45 minutes or till hot & bubbly.
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