Taco Grande

 
8 - 6-7" flour tortillas
1 lb lean ground turkey or (beef)
2 T taco seasoning mix
1/2 cup water
16 oz jar or homemade salsa
 8 oz (2 cups) shredded Colby & Monterey Jack cheese (divided)
1 green onion sliced w/tops (divided)
4 cups shredded lettuce
1/2 cup sour cream

Directions:

Preheat oven to 350

Spray bottoms and sides of a deep dish baker (pie plate), with Pam or non stick cooking spray.  Arrange four flour tortillas in bottom of baking dish, overlapping slightly.

In large skillet, cook meat on medium heat 8- 10 minutes, breaking into taco meat.  Drain if necessary, and add taco seasoning mix and water cook until water is absorbed and meat is no longer pink.  Remove from heat and add salsa. 

Spoon meat evenly over the tortillas, sprinkle with 1 cup of the cheese, and half of the green onion. Top with the remaining flour tortillas and overlap slightly, press down lightly. 

Add remainder of the cheese and green onions, bake 30 minutes, until cheese is melted.  Remove from oven and let stand 5 minutes. 

Top with layer of sour cream, lettuce, chopped tomatoes, black olives, jalapeno, guacamole etc.

Bow Tie Fiesta

From:  Hiliary Bazyk

Ingredients:

8 ounces bow tie pasta
1 pound ground beef
½ onion, chopped
½ green bell pepper, chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
Salt to taste
1 cup sour cream
1 cup salsa
½ cup sliced black olives
¼ cup sliced jalapenos (optional)
1 tomato, chopped
1 cup shredded Cheddar cheese

Directions:

Cook the pasta using package directions and cooking for 7 minutes; drain. Brown the beef in a skillet, stirring until crumbly; drain. Add the onion and green pepper and mix well. Cook until the onion is tender, stirring constantly. Stir in the tomato sauce, chili powder, and salt. Combine the pasta, ground beef mixture, sour cream, salsa, black olives, jalapenos, and tomato in a bowl and mix well. Spoon into a 9×11-inch or 9×9-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Yield: 8 servings

Enchiladas

1 pkg flour tortillas, soft taco size
2-3 8 oz cans of tomato sauce
1 can of chili with no beans
1 pkg enchilada seasoning
1 lb ground beef
8 oz shredded cheese
1 onion chopped to cook with ground beef

Cook meat and onion until done, set aside. In sauce pan simmer together enchilada seasoning, tomato sauce, chili, plus 1 cup of water (I use less water and extra tomato sauce). In a 9x13 inch pan spread a small amount of the sauce over the bottom. Make enchiladas by adding meat mixture and cheese and roiling them up. Place in the pan. Once the pan is full pour the sauce over the top of the enchiladas. Add cheese, cover, and bake at 350 degrees for 45 minutes.

Quesadillas

Chicken Quesadillas

• 1 pound skinless, boneless chicken breast, diced
• 1 (1.27 ounce) packet fajita seasoning
• 1 tablespoon vegetable oil
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 onion, chopped
• 10 (10 inch) flour tortillas
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 1 (8 ounce) package shredded Monterey Jack cheese

1. Preheat the broiler. Grease a baking sheet.

2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.

6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Excellent! Just wanted to gives a heads up on two issues. First, most fajita mixes contain MSG

Here is a good mix recipe:
 3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Preparation: Combine all of the ingredients in a small bowl. Pour into an airtight container.Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. Also, to crisp a tortilla; spread tortilla with butter before baking or wet with a bit of water. Awesome recipe!

I made these again and changed things a bit and liked it better. I omitted the bacon, instead of green peppers I used green chili peppers, used green onions and made my own fajita type seasoning that was not as spicy. Used two tortillas instead of folding one, brushed lightly with butter then grilled on the griddle about 3-4 minutes per side. Turned out perfectly browned and crispy, not dry at all. Served with a mixture of sour cream, salsa, and guacamole.

Pico De Gallo Chicken Quesidillas

• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 2 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into strips
• 1/2 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 4 (12 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream, for topping

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Cheese and Onion Enchiladas

From:  http://www.feelslikehomeblog.com/

I made some adjustments, and I think they made these enchiladas!

• 3 tablespoons butter, divided
• 3 large onions, sliced and separated into rings
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can (15 ounces) tomato sauce
• a generous 1/3 cup taco seasoning
• 1 can (10 ounces) enchilada sauce
• 3-4 cups shredded cheese, Mexican blend
• 10 flour tortillas
• Salsa (we used pineapple & peach salsa; it really added a lot to the flavors)
• Sour cream

Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.

Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.

Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.

Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.

Spread the remaining sauce over the enchiladas and top with additional cheese.

Bake at 350 for 30 minutes.

Oh. my. goodness.  These enchiladas were so very good, and they were very filling. I can’t imagine that anyone would be able to eat more than two of them.

Beef and Bean Chimichangas

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Variations:

• Add 7oz of green diced canned chiles. Reduce corn to 3/4 cup.

• To make it taste like enchilada instead of a burrito don’t add any taco seasoning, instead add 1/2 cup of Enchilada sauce for better flavor. Between the green chile's and the enchalada sauce that will make the meat mixture moist enough without over doing it.

• Use "Blackbean" refried beans instead of the regular.

• Instead of seasonings use a packet of taco seasoning

• Mix the refried beans right in with the meat.

• Try with - shredded chicken, shredded beef, ground beef, and all bean.

• Make them to the point where you roll the tortilla and then freeze the Chimichangas in individual packets. When you want to use them take out as many as needed, microwave them until they are warm and defrosted and then spray them with Pam and bake them.

• Serve them on shredded iceburg lettuce with sour cream and salsa on the side.

HELPFUL TIPS:
I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous!

Real Homemade Tamales

• Tamale Filling:

• 1 1/4 pounds pork loin
• 1 large onion, halved
• 1 clove garlic
• 4 dried California chile pods
• 2 cups water
• 1 1/2 teaspoons salt

• Tamale Dough:
• 2 cups masa harina
• 1 (10.5 ounce) can beef broth
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup lard
• 1 (8 ounce) package dried corn husks
• 1 cup sour cream

1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

A few things for the beginner: it's better to boil the peppers(any kind will do) and all the flavorings for 30 or so minutes, and then cook the meat in that broth. Also, the water should cover the meat in the pan and it needs to be cooked until it is crumbly to the touch--this makes it easier and faster to shred by hand and eliminates any further meat preparation. Depending on the meat I use, my cook time varies between 4 hours to overnight. I keep my corn husks in hot/boiling water for at least an hour--they need to be very soft.

Two VIP things to note: masa is very bland, there is no substitute for lard! I use the leftover meat juice instead of broth for my masa, and still add lots of other spices. When you are making tamales the masa will dry out; just add a little meat juice to keep the consistency. It should spread like creamy peanut butter. The corn husks should only measure 4-5 inches across; larger ones can be torn to size. Place the meat filling along the edge and roll like a cigar. Also when steaming them, they need to be as close to standing upright as possible.

If you are going to take the time to make Tamales, you want them to turn out perfectly.

(1.) One of the biggest mistakes, when making the Masa dough, is not mixing long enough; which causes the tamales to fall apart. Mix the Masa dough with an ELECTRIC MIXER, until a small amount (1 tsp) will float in a cup of cool water. (2.) Spread the dough on the bottom 2/3 of the corn husk; placing the filling in a line down the center of the dough. (3.) You should never have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding; fold in one long side, about 1/3 over filling; then fold in the other long side, overlapping the first (this will help to hold the tamales together). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Turning your pan on its side will make it easier to stack the Tamales on top of each other. As you lay the Tamales in the pan, on top of each other, this will also help to keep them folded. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a large pot with cover. Place an inverted cake pan in the bottom of the pot and place an inverted pizza pan over the cake pan. Stand your Tamales (open end up) in the pan; add water, cover, and steam.

It's a lot easier than you would expect.

To simplify the meat preparation I simply used boiled chicken with monterey jack or queso fresco cheese. The chile preparation is also easy. I added a bay leaf and oregano (remove the bay leaf and add one teaspoon of lemon juice before you blend it). Don't expect a great flavor. The chile is meant to be concentrated so it will taste horrible (very woody and grainy). But when it steams with the masa and meat the end product is wonderful. Placing the masa in the husks is a challenge, be patient. Although, I didn't want to, You can use extra husk strips to tie the tamales, if needed until you get the hang of it.

It helps to cover the bottom, sides, and eventually top (once the tamales are in) with extra corn husks. This keeps the tamales dry as you add extra water during the steaming process. It also helps with clean up later. You can also put a coin at the bottom of the steamer (when the coin stops clanking, you know that your near the end of water and need to refill it).

The chili's used here are very mild, so I use cascabel peppers. I always use 2 pork tenderloins to make mine. I poured all the chili sauce on the shredded meat, added about 1/2 tsp each of ground ancho chili powder and ground chipotle chili powder since it adds a smoked taste. Then let in stand for several hours before I made it into tamales. This is easier done the day ahead. I also add some ground ancho chili about 1/2 tsp. and 1/4 tsp ground chipotle chili to the masa. I use Maseca brand instant corn masa flour. I use almost all the broth and make the masa the consistency of thick cake frosting. I do have to make double the masa to use all my filling though. I don't measure the filling out, I just take some with my fingers and lay out a strip of filling down the center. It gives me 4 dozen tamales.

They get spicier after reheating.

Depending on if I'm making beef or chicken,I use chicken or beef powdered bullion for the dough,I also mix dried parsley,onion powder and garlic powder, and a touch of cumin -oh and some powdered ancho pepper.

Shrimp Quesadillas

• 3 quarts water
• 1 tablespoon Old Bay Seasoning
• 2 teaspoons dried ancho chile powder
• 1 lb medium shrimp, peeled and deveined
• 1 (10 ounce) Rotel Tomatoes, drained
• 1 cup sharp cheddar cheese, shredded
• 1 cup monterey jack pepper cheese, shredded
• 4 flour tortillas
• 4 teaspoons butter

1. Bring water, seasoning and chili powder to a boil in a large pot over high heat.

2. Add shrimp; cook for 3 minutes or until pink.

3. Drain and rinse with cold water.

4.Coarsely chop shrimp and mix with tomatoes and cheese.

5. Spoon shrimp mixture evenly between four flour tortillas; fold each tortilla in half.

6. In a large skillet melt 1 tsp of butter over medium heat.

7. Add 1 quesadilla; cook for 4-5 minutes per side, or until the tortilla is crisp and the cheese mixture is melted.

8. Repeat with each quesadilla.

9. Cut into 4 wedges to serve.

Fajita’s

• 2 lbs of skirt steak, chicken breast (deboned), slice your meat up first

• 1/2 c olive oil
• 1/3 c lime juice (freshly squeezed for better flavor and fell free to put more- lime never hurts)
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp cumin
• 3 cloves garlic, minced
• 1/4 c vinegar
• 1/2 c chopped onion
• 1 tsp oregano
• 1/2 tsp pepper
• 1/2 tbsp paprika
• 1 can beer
• 1 large onion sliced
• bell pepper
• flour tortillas
• Lime wedges- as many as you want
• whatever garnishes you want.... toppings are endless

Let this marinate for several hours- overnight for best results!

Heat up your grill. (For best results) You will need iron skillets to cook the meat and veggies. Bring your olive oil (and even lime juice to squeeze on the meat as you cook) outside with you to put on the skillet so the meat and veggies do not stick to the pan. The skillets will make the meat and veggies caramelize- YUMMY!!!

Tips:

Assemble your fajita and squeeze lime juice on it- I learned this trick from a friend who lived in El Paso

Creamy Cheese Dip

The Players

• 1 egg yolk
• 1 Tbsp. arrowroot powder
• 1 Tbsp. milk
• 1 C. cream
• 1 C. milk
• 8 oz. grated cheddar cheese
• 4 oz. cream cheese (optional)
• 14oz. can diced rotel, drained
• salt & chipotle chili powder to taste

The How-To

First, create the thickener that will bind the cheese together and keep it from turning into a nasty, oily mess when it melts. Mix egg yolk, arrowroot powder, and 1Tbsp. milk until smooth.

Next, pour cream and milk into a saucepan and warm over medium heat. Gently stir in the thickener and continue stirring until the cream starts to thicken.

Once your sauce begins to thicken, add in the grated cheddar cheese and small spoonfuls of the cream cheese. Lower heat to medium low, continue stirring until the cheese melts and you have a deliciously creamy sauce.

Now for some flavor. Remove the sauce from heat, and stir in the rotel. Then add salt and chipotle chili powder to taste, being sure to stir everything until evenly distributed.

Famous Salsa

• 2 (14.5 ounce) cans stewed tomatoes

• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Directions

1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Pulse only seconds on low to desired consistency.

King Ranch Chicken Casserole

• 1 (3 pound) chicken, boiled and deboned
• 1 (14.5 ounce) package tortilla chips
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C.)

2. Layer the chips in a 9x13 inch casserole dish.

3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.

4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Nutritional Information

Amount Per Serving Calories: 663
Total Fat: 41.4g
Cholesterol: 94mg

This recipe works better if you do the following: use cut-up corn tortillas rather than chips, cube the cooked chicken and blend the ro-tel tomatoes with the soups prior to cooking, use a mexican cheese blend, and if you use a whole onion, make it a small one! (especially if serving to kids). Layering the ingredients (including the chips/tortillas) ensures that no part of the casserole will be dry.

Roast Pork for Tacos

• 4 pounds pork shoulder roast
• 2 (4 ounce) cans diced green chilies, drained
• 1/4 cup chili powder
• 1 teaspoon dried oregano
• 1 teaspoon taco seasoning
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt, or to taste

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).

2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.

3. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Amount Per Serving Calories: 207
Total Fat: 14.6g
Cholesterol: 60mg

Burritos International

• 1 1/2 pounds ground round
• 1/2 medium head cabbage, chopped
• 1 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 cup water
• 8 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.

2. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

Nutritional Information

Amount Per Serving Calories: 448
Total Fat: 19.3g
Cholesterol: 58mg

Salsa Chicken Burrito Filling

Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream, really any add ins that you like….black olive, shredded lettuce, tomatoes, onion…etc. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table."



Ingredients:
 • 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste
• Misc add in’s:chopped onion, tomatoes, black olives, guacamole,

Directions

1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. (Or just throw into a crock pot)

2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Nutritional Information

Amount Per Serving Calories: 107
Total Fat: 1.5g
Cholesterol: 30mg

**If you leave out the packaged taco seasoning packet, and just bump up your other seasonings, & with about a 1/2 teaspoon of cornstarch for thickening, you will avoid the saltiness (plus the additives & preservatives) of the pre packaged and it is great! Add onion or whatever other spices you like in your tacos or burritos.

***The best way to shred this is to put the chicken in the crockpot. I used 3 frozen chicken breasts. Mixed all of the ingredients (decreased the taco seasoning and cumin) and poured it over the chicken. I cooked it for about 3 1/2 hours.

Mexican Cornbread

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Slow Cooker Cheese Enchilada Stack

• 1 1/2 cups chicken broth
• 1 (14.5-ounce) can crushed tomatoes (the whole can)
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 tablespoon dried minced onion (or 1 small onion, finely diced)
• 8 corn tortillas (check labels for hidden gluten)
• 4 cups shredded cheddar cheese
• 1 (4-ounce) can sliced olives, drained
• 6 tablespoons sour cream

Directions

This is vegetarian as written, (well, except that I used chicken broth because I always have chicken broth in the house! BUT you can add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).

This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.

And nobody wants that.

Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:

broth
tomatoes
spices
onion

Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.

Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.

Picante Chicken Rice Burritos

from: www.allrecipes.com

• 2 tablespoons butter
• 1/2 cup chopped green onion
• 1 clove garlic, minced
• 7 cups shredded, cooked chicken meat
• 1 tablespoon chili powder
• 2 1/2 cups chicken broth, divided
• 1 (16 ounce) jar picante sauce, divided
• 1 cup uncooked long grain rice
• 1/2 cup sliced black olives
• 3 cups shredded Cheddar cheese, divided
• 12 (10 inch) flour tortillas

Directions

1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.

2. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.

3. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

4. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.

5. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Cottage Cheese Chicken Enchiladas/Homemade Enchilada Sauce

Ingredients
• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

Directions

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

3. Preheat oven to 350 degrees F (175 degrees C).

4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

**Note: Instead of boiling chicken, I have bought an herb-roasted chicken from the grocery store. I sautéed the onions and peppers alone and added about 2 tsp. of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I have also put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I like corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. Let stand about 5 minutes before serving.


Note 2: The cottage cheese/sour cream mixture was so yummy. I made the chicken in the crockpot-three frozen chicken breasts with a chopped onion, 1/2 a beer with a sprinkle of cumin, oregano, cinnamon, black pepper and a couple of cloves of garlic, gave it a stir and cooked it on low for five hours and then shredded it, sooo easy and tasty.

Enchilada Sauce

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 2 cups water
• 1/4 cup tomato sauce
• salt to taste
• garlic powder to taste

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.

2. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)

**The recipe as listed is good. However, with the help of other reviewers - it becomes one of the best enchilada sauces EVER. First off, I used half California Chili Powder and half New Mexico Chili Powder (available in the Mexican food section of your grocery store in little baggies.) I used chicken broth instead of water, 8 oz. of tomato sauce instead of 4 oz, and added 1 tsp. oregano, 1 tsp. cumin, and 2 tsp. turbinado(raw) sugar. I made beef enchiladas and they were AWESOME! So don't be afraid to try this recipe - just doctor it up a bit!

***The consistancy and appearance of this sauce is almost identical to what you find in the canned sauce, and tastes better. The flavor is going to depend on what you use for "chili powder". Many commercial products add spices to ground chili and chiles vary in taste and heat. I used pure ground chili (chile rojo) found in the Mexican section. Be prepared to experiment a little. I added 2 tsp. of raw sugar as I thought the flavor of mine was a little bitter.

****I was actually quite surprised. This was VERY good, and I am very hard to please when it comes to enchilada sauce. I did change it a little. I doubled the recipe. Like others, I used chicken broth. I used crushed garlic. But most importantly I used El Pato Jalapeno tomato sauce and a can of Herdez red salsa. I was a little hesitant to use the Jalapeno tomato sauce since it is very hot, and hubby hollers when I use it in anything (and he's of Mexican heritage, go figure.) I would have used El Pato hot style tomato sauce (in the yellow can) but didn't have any. But actually, with the chicken broth and water, it was perfect.   Oh, and come to think of it, I didn't double the chili powder!

Tomatillo Salsa Verde

Ingredients

• 1 pound tomatillos, husked
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 serrano chile peppers, minced
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt, or to taste
• 2 cups water

Directions
1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

**I put all the ingredients in a blender first and blended it all together. and then cooked the recipe for about 15 min. if you do it this way you do not have to add any water, it makes it's own juices, and comes out just right, not to thick and not to thin (trust me) i did add 2 poblano chile's insted of the other. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time


I think i might make my own salsa with my tomatoes and can them. I might make this to can and change the water to vinegar. Where I got this recipe tried it and it turned out great, made enough to can 9 pints.