Chicken Enchilada Bake

1/2 cup mild green enchilada sauce
1/2 cup reduced fat sour cream
1/3 cup salsa verde, mild
6 white corn tortillas broken into 1 inch pieces
1 cups cooked chicken or turkey breast
1/2 (15 ounce) can black beans, drained
1 cup shredded cheddar or mozzarella cheese

1. Preheat oven to 350 degrees F. and spray a 8x8 inch baking dish with cooking spray.
2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

Red Chicken Enchiladas


4-8 frozen chicken tenderloins, cooked and shredded
minced onion
garlic salt
1-2 cans mild or medium red enchilada sauce
mozzarella cheese
cheddar cheese
6-12 white corn tortillas
1 can sliced olives
sour cream
diced tomatoes


Cook chicken over medium heat with minced onions and garlic salt. Shred chicken and set aside. Warm up tortillas two at a time in microwave for 20-30 seconds. Dip tortillas in enchilada sauce and fill with chicken and cheese then roll, place seam side down in 8x8 or 9x13 baking dish. Pour remaining enchilada sauce over top of rolled enchiladas, sprinkle cheese over sauce, and top with sliced olives. Bake at 350 for 25- 30 minutes. Serve with sour cream and diced tomatoes. 

Pineapple Salsa Slow-Cooker Chicken

6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.

*Hot Tip-Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.

Cafe Rio SWEET PORK

2 pounds pork
3 cans Coke (NOT diet) or Dr. Pepper
1/4 c. brown sugar

1/2 TBS garlic
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness) 1 CUP or full 10 0z. can then increase brown sugar to at least 1 1/2 cups and add a little bit more Dr. Pepper
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it! 

Enchilada Soup

1 lb. boneless, skinless chicken breasts
1/2 cup diced onion
1 clove garlic, minced
2 cans chicken broth
1 cup red enchilada sauce
3 cups water
2 cups shredded cheddar cheese
1 tsp. salt
1 tsp. chili powder
1/2 - 1 tsp. cumin

Put all ingredients in crockpot and cook on low all day.

Mexican Layered Casserole 

1 lb. ground turkey or lean ground beef (I made it with lean ground turkey)
1 large onion, chopped

1 packet Taco Seasoning mix

1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream

fresh cilantro

Brown meat with diced onion over medium heat. Add chili powder, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

Recipe Group Recipes - Mexican 


Smooth Black Bean Soup Prepared by: Susan Shaw

Ingredients:

1 6 oz can tomato paste 4 cans beef broth

6 cans black beans rinsed & drained 3 beef bouillon cubes

1 tsp paprika Dash cayenne pepper

1 tsp onion powder 1 tsp garlic salt

1/4 tsp white pepper 1 bunch chopped green onions

2 fresh jalapenos seeded & sliced 1/2 bunch fresh cilantro, chopped

Directions:

• Combine tomato paste, black beans, broth, bouillon cubes, paprika, cayenne, onion powder, garlic salt, & pepper in large saucepan. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add cilantro, jalapenos, and green onions. Simmer 2 minutes more.
• Transfer to a food processor or blender and process in batches until smooth.
• Reheat and garnish each serving with sour cream, cheese, and cilantro.

Chimichangas Prepared by: Susan Shaw

Ingredients:

1 lb. ground beef or 2 cups shredded cooked beef 1 cup shredded jack cheese

1 onion minced 12 flour tortillas

1 clove pressed garlic 1/2 green pepper, chopped

1 small can red enchilada sauce 1/2 tsp salt

1 can refried beans 

Directions: 

• Brown beef with onion, pepper, and garlic. Season with salt, pepper, cumin,  and garlic salt, drain fat.
• Stir in enchilada sauce. Simmer about 1 minute.
• Stir in beans and cheese and remove from heat.
• Heat tortillas until soft. Place about 1/4 cup filling in center of tortilla and roll as for a burrito.
• Fry in 3/4" hot oil until browned on each side.
• Drain on paper towel. Serve hot with guacamole, sour cream, salsa, chopped lettuce, and grated cheese. (or smother with black bean soup)

(If you like it spicy, try adding two jalapenos instead of the green pepper)

Hurley's Mucho Gusto Enchiladas                      Prepared by: Amy Heil

Ingredients:

1 1/2 lb skinless, boneless chicken breast halves 1 large onion, chopped (about a cup)

1/2 c loosely packed fresh cilantro 2 tsp chili powder

4 dried red chili peppers, seeded and chopped or 1 tsp crushed red pepper

2 fresh jalapeno peppers, seeded and chopped (or canned)

1 clove garlic, minced 1 tbsp cooking oil

19 oz can enchilada sauce 1 tbsp canned diced green chili peppers

1 c cooking oil 10 6-inch corn tortillas

1 c shredded Monterey Jack cheese (4 oz.) 1 c shredded cheddar chesse (4 oz.)

2 1/4 oz. can sliced pitted ripe olives 3 green onions, thinly sliced

dairy sour cream guacamole

 Directions:

1. Rinse chicken breast halves and pat dry with paper towels.

2. In a large saucepan, combine chicken, 2/3 cup of onion, cilantro, half the red chili peppers, half the jalapeno, chili powder, and garlic.  Add enough water to cover chicken.  bring to boiling; reduce heat.

3. Simmer, covered, for 15-20 mins, or until chicken is no longer pink in the center.  Remove chicken and shred.  Discard the cooking liquid.

4. In a large skillet, heat the 1 tbsp oil over medium high heat.  Add remaining 1/3 cup onion, and remaining half of jalapeno peppers.  Saute until the onions are translucent.  Add shredded chicken, 1/2 cup of the enchilada sauce, and the green chili peppers.  Bring to a boiling; reduce heat.

5. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally.  Keep warm.

6. In a small skillet, heat the 1 cup of oil.  Working quickly, fry tortillas, one at a time, in hot oil for 10-15 seconds or until tortilla is hot but not crisp.  Pat dry between paper towels.

7. Immediately place about 1/3 cup of chicken mixture onto each tortilla near an edge; roll up.  Place filled tortillas, seam sides down, in a lightly greased 2-quart rectangular baking dish.  Pour remaining enchilada sauce over.  Cover with foil.

8. Bake in a 350 degree oven for 20-25 minutes or until heated through.  Uncover; sprinkle cheeses over.  Return to oven and bake for 2-3 minutes more or until cheeses are melted.  To serve, sprinkle with olives and green onions.  Serve with sour cream and guacamole, if desired.  Serves 5.

Lower-fat version: Use half the amount of cheese and soften tortillas in the microwave oven instead of frying.  Wrap tortillas in plastic wrap and micro-cook on high for 30 seconds.

Freezer option: I will sometimes make up a double or triple batch of the chicken, through step 5.  Then bag the chicken in 2-3 ziplocs.  Then to serve, you just have to thaw the chicken mixture and continue with step 6.  Makes it a quicker recipe to make for those busy nights.

BEST Honey Lime Chicken Enchiladas Prepared by: Jen Noble

Ingredients:

1/3 cup honey 1/4 cup lime juice

2 tsp. to 1 Tbsp. chili powder 2 tsp. minced garlic 

2 large chicken breasts, cooked and shredded 12 white corn tortillas

mix of equal parts mozzarella & cheddar cheese 1 10 -14 oz. can green enchilada sauce

1/2 - 3/4 cup heavy cream

Directions:

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I do this a couple hours before making them so the chicken can marinate).

*Mix enchilada sauce and cream together in a bowl. Spray 9 x13 baking dish with cooking spray. 

Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (30 seconds on each side). 

Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. 

Bake at 350 for 25 - 30 minutes.

Chicken Enchilada Dip Prepared by: Debbie Jones

Ingredients:

4 boneless chicken breasts(cooked and shredded)

1  8 oz. package cream cheese(softened)

2 cups mayonnaise

8 oz. package shredded cheddar cheese (or 2 cups)

1 small can diced green chiles

1/2 can diced jalapenos (depending on how hot you like it)

Directions:

Mix all together and put in baking dish.  

Bake @ 350 for 30 min.  Serve with tortilla chips.

Chicken Chimichangas Prepared by: Jolene Monteath

Ingredients:

1lb. chicken, cubed

1 C. chopped onion

1 4oz can green chilies

2-3 cloves garlic

1 medium potato, chopped

1 tsp. Oregano

1 tsp. Salt

Tortillas

Oil for frying

Directions:

In a large pot combine all ingredients (except tortillas and oil of course).  Just cover with water, bring to boil then let simmer until meat is cooked and tender (mine takes about 45 min to 1 hour).  Heat oil in a frying pan (make as deep as you like, I do about half an inch).  Put about 3-4 tablespoons filling in the tortilla.  Fold up, put in hot oil, turn until all sides are crispy.  Take out and put on paper towel to drain.  Serve with guacamole, sour cream and salsa!

Peanut Butter Custard Blast Prepared by: Karie Dean

PREP: 30min COOK TIME: 25min+chilling

Yield: 15 servings

Crust

2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons sugar

1/3 cup butter, melted

Filling

1-1/2 cup sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 eggs yolks, beaten

1 cup creamy peanut butter

Topping

2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup

Directions:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish.  Bake at 375 for 8 minutes or until set.  Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt.  Stir in milk until smooth.  Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat.  Stir a small amount of hot mixture into egg yolk; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat.  Stir 1 cup into peanut butter until smooth.  Gently stir peanut butter mixture into the pan.  Pour over crust.  Cool to room temperature.  Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until stiff peaks from.  Spread over peanut butter mixture.  Sprinkle with peanut butter cups and peanuts.  Drizzle with chocolate syrup.

Cilantro BBQ Quesadillas Prepared by: Shannon Nielsen

1 can black beans colby jack cheese

1 can corn tortillas

diced red onion diced grilled chicken breast

diced tomatoes

1 bunch cilantro

BBQ Sauce

• Combine left column to make salsa.  Leftover salsa is great with chips.
• Layer tortilla, cheese, salsa, chicken, cheese, then tortilla (the cheese helps things stick together better). 
• Grill until cheese is melted and tortilla golden.  Good luck flipping! 
• Notes: A little goes a long way with the onion, I like KC Masterpiece “original” BBQ sauce, I use the uncooked tortillas from Costco, and I like to use my big breakfast skillet to cook with.

Texas Caviar Prepared by: Cindy Ford

1 can (15-1/2 oz.) black-eyed peas, rinsed and drained

3/4 cup chopped sweet red pepper

3/4 cup chopped green pepper

1 medium red onion, chopped

3 green onions, sliced thin

1/4 cup minced fresh cilantro

1 garlic clove, minced (or 1/4 t. garlic powder)

1 bottle  (8 oz.) fat-free or low-fat Italian salad dressing

Tortilla chips

In a large bowl, combine the peas, peppers, onions, cilantro, and garlic.  Pour salad dressing over mixture; stir gently to coat.

Cover and refrigerate for 24 hours.  Serve with tortilla chips.  Makes 4 cups

Beef and Bean Chimichangas

The recipe below is the “single” dinner recipe for 4.  I noted the freezer directions below as well.

Ingredients
1 pound lean ground beef 
1/2 yellow onion, chopped or dry onion
1 green bell pepper, diced 
1 cup frozen corn, thawed or canned corn
1 15 oz can tomato sauce 
2 teaspoons chili powder
1 teaspoon garlic powder 
1 teaspoon ground cumin 
Salt and pepper
1 15 oz. can black beans 
8 burrito size flour tortillas 
2 cups of  shredded Mexican cheese
1 tablespoon butter 
Shredded lettuce 
1 tomato, diced 

*(Hot Tip):  Substitute tomato sauce and spices for a 10 oz. can of Rotel diced tomatoes with green chilies

Directions

1. Brown the ground beef with green pepper, onion and corn.  Drain.
2. Stir in the tomato sauce and chili powder, garlic powder, cumin, salt and pepper.  Cook for 4-5 minutes, allowing flavors time to mingle.  Add cooked black beans.

3. Lay the tortillas flat and spread the meat and bean mixture onto each of the tortillas. Top with shredded cheese.

4. Roll up the tortillas, and place them seam-side down onto a baking sheet.  Brush the tortillas with melted butter.
5. Bake at 350 for 30 to 35 minutes, or until tortillas turn golden brown.
6. Serve Beef and Bean Chimichangas with Lettuce and Tomato Salad.

For the Freezer: After rolling up the tortillas place in freezer safe container and place in freezer. When ready to cook defrost in refrigerator overnight, then brush with melted butter and bake as directed above.

These freeze really well and taste exactly the same after they've thawed out and been cooked! YUM! 

Rellenos

• 8 whole Roasted, Peeled, And Seeded Green Chiles
• 1-½ cup Monterey Jack Cheese, Grated
• 5 whole Large Eggs
• 2 cups Whole Milk
• Salt And Black Pepper To Taste
• ½ teaspoons Paprika
• ¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 red or green pepper, diced
juice of 1 lime = 1 1/2 -2 Tbsp
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream
6 burrito size flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese and 1-2 Tbs of sour cream over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Chicken Taquitos

Baked Creamy Chicken Taquitos


1/3 C (3 oz) cream cheese
1/4 C green salsa
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
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.

Red Chicken Enchiladas

4 boneless, skinless chicken breasts, cooked and shredded

1 onion, diced

3 cloves fresh garlic, minced

1 tsp. salt

1/2 tsp. pepper

1 Tbs. ground cumin

1 can diced tomatoes

1 can green chiles

*Saute onion and garlic in a little olive oil on stove. Add the rest of ingredients and simmer on low. Then make sauce...

2 cans cream of chicken soup

1 cup red enchilada sauce

1 cup sour cream

*Mix well and heat on stove. Take some corn tortillas and fill each one with some chicken filling, roll, and place seam side down in 9X13 pan. When pan is full, cover with sauce and shredded cheese. Bake at 350 for 30 minutes.

Creamy Chicken & Black Bean Enchiladas

cooked, shredded chicken

corn tortillas

1 can black beans

1 can cream of chicken

1 pint sour cream

1 can Ro-tel diced tomatoes w/green chilies

salt, pepper, garlic salt

cheddar cheese

monterrey jack cheese

*Combine soup, sour cream, tomatoes with chilies, and seasonings to make a sauce. Put a layer of sauce on bottom of a 9X13 pan. Dip tortillas in sauce, then fill with some chicken and cheddar cheese. Roll and place seam-side down in pan. Bake covered for 30 minutes at 350. Uncover and top with monterrey jack and bake for 5-10 more minutes.

 Crockpot Mexican Chicken 

• 4-5 Boneless, Skinless Chicken Breasts
• 1 can (15 Oz. Can) Black Beans (NOT Drained)
• 1 jar (16 Oz. Jar) Salsa
• 1 can (8.5 Oz. Can) Corn, Drained

Add the black beans (and liquid) to the crockpot.

Add salsa. 

Add corn.

Stir until mixed.

Add chicken breasts. (Can even be frozen!)

Cover and cook on low for 4-6 hours (or longer if need be)

Remove the chicken and pull it apart with 2 forks. This is very easy because the chicken is falling apart by this point.

Return the pulled chicken to the pot. 

Stir well and serve with rice, tortillas, corn chips, on top of lettuce. This is good so many different ways!