Chicken enchiladas

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Enchilada Sauce

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced onion
• 1/2 teaspoon dried oregano
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 1 (6 ounce) can tomato sauce
• 1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Mexican Chicken Haystacks

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

Brian's Papas Con Juevos

Potato Crowns
Scrambled Eggs
Cheddar Cheese, shredded

Tortillas
Salsa
Put Potato Crowns in Skillet and brown with butter. Chop them up as they cook. Add scrambled eggs, salt, pepper, garlic powder, onion powder, etc. to taste. Add Cheese and roll in tortillas. Serve with Salsa.

Nachos

Tortilla Chips
Ground Beef
Taco Seasoning
Homemade Salsa (tomatoes, onions, cliantro, vinegar, oil, parsley flakes, etc)
sour cream
guacamole (optional)
grilled chicken (optional)
Chedder Cheese


Brown the ground beef and add taco seasoning. Layer chips, cheese, ground beef on cookie sheet. Broil until cheese is melted. Serve with Salsa, sour cream and guacamole if desired.

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.

Chimichangas

6 Large Flour Tortillas
3 cups Mexican Meat Mix (thawed)
Vegetable Oil for frying
Shredded Lettuce
1 7-oz. Jar Salsa
2 tomatoes, chopped
1 cup Guacamole
½ pint sour cream


Warm tortillas in microwave for 30 seconds each. Heat Mexican meat mix in saucepan. Heat ½ inch oil to 400° in large skillet. Spread about ½ cup Mexican Meat Mix oaver lower 1/3 of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas 2 at a time in hot oil, about 2 minutes until golden and crisp. Drain on paper towels. Serve over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Makes 6 chimichangas.

Mexican Meat Mix

5 lbs. Roast or 2 whole chickens
3 Tbsp. Shortening
3 Onions—chopped
1 (4-oz.) can chopped green chilies
2 jars salsa
¼ tsp. Garlic powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from roast or chicken


Cook roasts on 200° for several hours and shred meat (OR) boil whole chickens and take off meat. Set aside. Melt Shortening in large skillet. Add onions and green chilies. Sauté until soft. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices (about 1 cup) and shredded meat. Cook until thick. Cool. Put 3 cup portions in 1 quart freezer-safe containers. Mix will last up to 6 months. (Makes about 9 cups meat mix).

Cafe Rio Salad

Chicken Breast cubed and cooked in taco seasoning or Cafe Rio Sweet Chicken
1 recipe Cafe Rio Creamy Tomatillo Dressing
Salad
Tortilla Chips
Guacamole
Cheddar Cheese, Shredded
Salsa
Sour Cream

Layer and eat!

Tacos

1 lb. Ground beef
1 pkg. Taco Seasoning mix
1-2 cups white rice, cooked
Taco shells
Tomatoes
Lettuce
Cheese, shredded
Salsa or Taco Sauce


Brown Ground Beef. Add taco seasoning packet according to directions on packet. Add Rice and stir. Warm up taco shells. Serve with meat mixture, lettuce tomatoes, cheese and salsa if desired.

Shredded Beef Tacos

1 pot roast
1 package taco seasoning

Place pot roast in crockpot. Cover with taco seasoning. Cook on low for 8-10 hours, or until tender.

Shred beef, and cool. Place beef in 1 quart freezer bag.

In separate 1 quart freezer bags, place the following:

1 - 2 c. shredded cheese of your choice
picante or taco sauce (if desired)

Assemble meat, cheese, sauce and 1 package flour tortillas in 1 gallon freezer bag. Lay flat to freeze.

To serve: Thaw all ingredients. Reheat meat and place some in the center of each tortilla. Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half. Enjoy!