GREEN CHILE CHICKEN CASSEROLE

GREEN CHILE-CHICKEN CASSEROLE
Posted by Sandee
Yield: 12 servings (serving size: about 3/4 cup)

**This dish makes a lot and has a very rich flavor to it. I used regular sour cream instead of fat-free; next time I will use about half of the chi...cken the recipe called for because I thought it was too much. I will also saute' my onions before adding them to the sauce, as they were too crunchy for my taste.**

Ingredients
• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

MEXICAN CASSEROLE

MEXICAN CASSEROLE  this recipe was give to me by my lil' bro John, and he got it from our cousin Stephen, who got it from.......you get the pic.  It's a recipe worth sharing!

1 lb Hamburger

½ onion, diced

1 can Ranch Beans with Jalapenos

1 can Rotel tomatoes and green chiles

1 can cream of chicken soup

12 corn tortillas

2-3 cups grated cheese

Brown hamburger meat with onions, drain fat.  Add beans, rotel and soup.  Tear up 6 tortillas and put on bottom of a sprayed 9x13 pan.  Layer half the meat mixture.  Layer half the cheese.  Tear 6 more tortillas and layer on top of the cheese.  Add remaining meat mixture.  Sprinkle on remaining cheese.  Bake at 350 degrees F for 30 mins.

SOUTHWESTERN CHICKEN SCALLOPINE

SOUTHWESTERN CHICKEN SCALLOPPINE
posted by Sandee

4 boneless, skinless chicken breast havles (about 1 1/4 lb.)
1/4 c. all-purpose flour
...1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I used it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.
In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.
In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.

PICO DE GALLO

Pico de Gallo          Posted by Jacquetta

This is a double recipe. 
This makes 8 cups approx.

10 Roma tomatoes
1 large onion
6 whole Jalapeno peppers
Cilantro
juice from 1 lime
Salt to taste
Pico de Gallo Con Limon ( Chili Salt with Lime)

Chop all into small dices. Place all ingredients into large bowl and give a good stir.
Squeeze the juice of one lime into bowl and stir again.
Add salt and stir again.
I also add the chili Salt with Lime powder.

Refrigerate over night. Serve with tortilla chips.

BEAN AND CORN SALSA

This is another recipe that Kristi shared with me!!  super yum!!!

Bean/Corn Salsa

1 – 15 oz. can black beans (unseasoned), rinsed and drained
1 small bag of frozen niblet corn (canned does not taste as well)
3-4 ripe tomatoes, chopped
1 med. Sweet onion, chopped
1 bunch cilantro, chopped
2 TBSP olive oil
Juice of 1 lemon
Juice of 1 lime
Pinch of sugar
Salt and pepper to taste (it will need more salt than you think)

Thaw the corn, drain. Mix with beans, tomatoes, onion, and cilantro. Add olive oil, lemon and lime juices, pinch of sugar. Add more sugar if too acidic. Salt and pepper to taste.

*this is NOT my recipe (although I would love to claim it…it’s AWESOME!!!)….the following are suggestions from original cook*
**if you really love live, use only lime juice. For us, I add 1 seeded and deveined jalapeno, chopped fine. If you would like it to keep longer, omit the beans. Otherwise it will last in the refrigerator for about 2 days. You can also add 1 red bell pepper for more color.**

CHEDDAR BEEF ENCHILADAS

**We had these for dinner last night and the whole family loved them. I'm not sure exactly how long they took to prepare, but it is a fairly quick cook--no longer than 30 minutes start to finish.**

CHEDDAR BEEF ENCHILADAS
Serves: 6
posted by Sandee

INGREDIENTS:
1 lb. ground beef
1 envelope taco seasoning
1 c. water
2 c. cooked rice (I used instant brown rice)
1 cans (16 oz.) refried beans
2 c.(8 oz.) shredded cheddar cheese, divided
1 jar (16 oz.) salsa
10-12 flour tortillas (8”), warmed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions: In a large skillet, cook the beef; til done, drain. Stir in the taco seasoning and water. Bring to a boil, reduce the heat and simmer uncovered for 5 minutes. Stir in the cooked rice. Cook and stir until the liquid is evaporated. Next add the refried beans. Stir altogether. Place the mixture in tortilla and then top with cheese. Place seam down in a baking dish. Combine salsa and soup; pour down the center of the enchiladas. Sprinkle with more cheese. Bake uncovered at 350 degrees for 20-25 minutes.

CHICKEN FAJITAS

**I made these for dinner tonight and they got two thumbs up from the entire family (except for Rachel, but that's not unusual). The chicken has a great flavor with the cumin and oregano. These took me a little over an hour, but if you prep your veggies and cut up your chicken ahead of time that should cut back on prep time quite a bit -- actual cooking time is pretty quick.**

CHICKEN FAJITAS
posted by Sandee
serves 4
prep/cook time: 1 hr. 15 min.

1 pound of chicken breasts - boneless
1 lime
2 teaspoons of sugar
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of oregano
1/2 teaspoon of cumin
1/2 teaspoon of red pepper flakes
1 medium onion sliced
3 medium bell peppers - sliced
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1 tablespoon of olive oil
8 flour tortillas - warmed
Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.

Squeeze the juice from one lime on top of the chicken.

Mix together sugar, garlic powder, onion powder, oregano, cumin, and red pepper flakes and sprinkle the spices onto the chicken being sure to coat all the chicken.

Pre-heat your oven to 325 degrees. Wrap eight flour tortillas in a clean dish towel and put them in a serving dish. Cover the dish with tinfoil and put it in the oven for about 10 minutes to warm up. Preheat your oven safe serving dish in the oven as well.

In a large preheated frying pan, heat 1 Tablespoon of olive oil over medium high heat. When the oil shimmers, add the sliced onions and pepper and sauté 2-3 minutes or until tender. Season with salt and pepper and remove from pan. Place on heated serving dish. Cover with tinfoil to keep warm.

Add the chicken to the hot pan and quickly sauté until cooked through – approximately 4-5 minutes.

Add the cooked chicken to the serving platter.

Place warm tortilla on a plate; add chicken and peppers and onions and serve.

You can garnish Chicken Fajitas with salsa, guacamole, shredded cheese and sour cream.

ENCHILADA CASSEROLE #2

Enchilada Casserole
Posted by Sandee

2 packages enchilada sauce mix, prepared (I used can sauce)
Star's Taco meat recipe, prepared (follows)
1 can (16 oz) refried beans
1 pkg corn tortillas (8)
2 cups Mexican blended cheese

Optionals - Layer with other ingredients:
chili peppers
green bell peppers
olives

Preheat oven to 375 degrees.

In a greased 9 x 13 pan (I used a glass dish), pour in approx 1/2 cup
enchilada sauce, or enough to cover the bottom of the pan. Put in a layer
of tortillas, spreading evenly,cutting to fit, if necessary. (I used 7,
then cut the 8th one in strips and used that on the top of the casserole).
Spread tortillas evenly with refried beans (use all); 1/2 the meat
mixture, 1/2 cheese and 1/2 optionals (I kept out 1/4 cheese to top
casserole after baking).

Spread another layer of tortillas. Pour on top 1/2 of the remaining sauce.
Spread the rest of the meat and cheese; top with remaining sauce.

Bake, covered, 20 minutes, or until bubbly and cheese is melted. Uncover,
sprinkle with reserved cheese and bake 4-5 minutes, until cheese is
melted. Sprinkle with shredded lettuce and tomatoes, if desired.

******************

Star's Taco Meat

2 lbs ground beef ( I used the very low fat kind so I didn't have any fat
to drain out)
1 tsp salt (I probably used a little less, you won't miss it)
2 Tbsp Chili powder (use all of this)
2 Tbsp Paprika (use all of this)
1 tsp Cumin (I probably used two because I found a recipe that said that
cumin was one of the secrets to making the taco flavor so good)
1 tsp Garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper


Brown ground beef. If you have a lot of grease in the pan, you'll need to
drain it. If not, proceed. When beef is done, immediately stir in spices
over low heat and stir until blended. Do not add any liquid. Remove from
heat.

CHILI CHEESE ENCHILADAS

CHILI CHEESE ENCHILADAS
4-6 servings

1 lb Colby Jack cheese, shredded
2 cans (15 oz each) Chili, no beans
8 – 8” flour tortillas
¼ cup onion, diced (if desired)

Preheat oven to 350 degrees F.
Spray the bottom of a 13x9 casserole with cooking spray. Spoon half of one can of chili onto bottom of casserole dish and spread to cover bottom of pan. Spread a handful of shredded cheese down the center of each tortilla, roll, place seam side down in pan. Spread remaining chili on top of rolled tortillas. Top with chopped onion, if using. Sprinkle remaining cheese on top. Bake for 25-30 minutes or until cheese is bubbly and lightly browned.

CHICKEN QUESADILLA

Chicken Quesadilla
Posted by: Sandee
Source: BH&G New Dieter's Cookbook

Prep: 15 minutes
Cook: 2-4 minutes
Makes: 6 appetizer servings (I had as a meal)

1 10-inch plain or spinach flour tortilla
Nonstick cooking spray
1/2 cup shredded cheddar cheese (2 oz.)
1/2 cup shredded cooked chicken or turkey (I used bnls. sknls. chicken breasts and chopped them up)
1/4 cup chopped avocado
2 to 3 fresh small jalapeno chile peppers, seeded and thinly sliced (I didn't use quite as much, and I finely diced mine)
1/2 cup bottled salsa

1. Lightly coat one side of tortilla with cooking spray. Sprinkle half of the cheese evenly on half the surface of the unsprayed side of the tortilla. Top with chicken, avocado, and jalapeno. Add a little salsa and sprinkle with remaining cheese. Fold tortilla over filling.

2. Heat a heavy skillet or griddle over medium heat. Cook quesadilla about 1 to 2 minutes per side or until cheese melts and tortilla is lightly browned. Cut into 6 wedges. Serve warm with remaining salsa.

PORK SOFT SHELL TACOS

Pork Soft Shell Tacos
Posted by: Sandee
Source: BH&G New Dieter's Cookbook
Start to Finish: 25 minutes
Makes: 4 servings

8 ounces boneless pork loin
2 teaspoons cooking oil
1/4 cup light dairy sour cream
1/4 teaspoon chipotle chili powder, crushed dried chipotle chile pepper, or chili powder
4 6-inch tortillas, warmed, if desired
1/2 cup shredded lettuce
1/2 cup diced tomato
1/2 cup shredded reduced-fat cheddar cheese (2 oz.)
Bottled salsa

1. If desired, partially freeze pork for easier slicing. Trim fat from pork. Thinly slice pork across the grain into bite-size strips. In a large skillet cook pork strips in hot oil over medium-high heat until cooked through; set aside.

2. In a small bowl combine sour cream and chipotle chili powder, chipotle pepper, or chili powder; set aside.

3. Spoon one-quarter of the pork onto each tortilla just below the center. Top pork with lettuce, tomato, and cheese. Fold top half of each tortilla over filling. Serve with sour cream mixture and salsa.

*Note: To warm tortillas, wrap them in foil. Place in a 350 degree oven for 10 to 15 minutes or until warmed.

ENCHILADA CASSEROLE

ENCHILADA CASSEROLE
Posted Sandee

1 1/2 lb. ground beef
1 large onion, chopped
1 c. water
2-3 Tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. ground cumin
2 c. salsa, divided
10 flour tortillas (8"), cut into 3/4" strips, divided (I used corn tortillas)
1 c. (8 oz.) sour cream
2 cans (15 1/4 oz. each) whole kernel corn, drained
1 (15 oz.) can black beans, drained and rinsed (I omitted)
4 c. (16 oz.) shredded part-skim mozzarella cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper and garlic powder (and cumin, if using). Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place 1/4 cup salsa each in 2 greased 8" square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.*
Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
Cover and freeze one casserole for up to 1 month. Cover and bake second casserole @ 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4-6 servings each).

CREAMY CHICKEN BURRITOS

Creamy Chicken Burritos
Posted by Sandee

3 chicken breast halves, cooked and cubed
1 (8 oz) pkg cream cheese
1 1/2 cup salsa
1/4 tsp garlic powder
1 (15 oz) can pinto beans, drained (or black beans )
1 1/2 cup shredded Mexican Four Cheese
8 flour tortillas

Preheat oven to 350º. Spray a 9 x 13" baking dish.

In large saucepan melt cream cheese and salsa together over medium heat. Stir well.

Add garlic, beans and chicken. Mix well.

Fill tortillas, roll up and place in baking dish. (I used toothpicks to secure) Mixture will be a bit runny. Sprinkle burritos with cheese.

Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes.

BEEF TACO BAKE

BEEF TACO BAKE

1 pound ground beef
1 can condensed tomato soup
1 cup thick & chunky salsa or picante sauce
1/2 cup milk
6 flour tortillas (8 inch) or 8 corn tortillas (6 inch) cut into 1 inch pieces
1 cup shredded cheddar cheese

1. In a medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

2. Add soup, salsa, milk, tortillas and half the cheese. Spoon into a 2 quart shallow baking dish. Cover.

3. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.

CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS

1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1 TBSP margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 tsp chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded Cheddar or Monterey Jack cheese

In a small bowl mix soup and sour cream. Set aside.

In a skillet over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, green chile and 2 TBSP of the soup mixture.

Spread 1/2 cup soup mixture in a 2 quart shallow baking dish. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.

Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350 degrees F for 20 minutes or until hot.

ENCHILADA SAUCE MIX

ENCHILADA SAUCE MIX (Clovis people, I'm told this is the El Monterey recipe)

2 cups flour
1/2 cup chili powder
1 TBSP salt
1 tsp garlic salt
1 tsp oregano
1/2 tsp pepper

Blend well. Store in an air tight container. When ready to make sauce, mix 1/2 cup of mixture to 2 cups of water. Heat in pan to boiling. If it is too thick add water until desired consistency. If too thin, add more mixture as needed.

**I add ground beef to this and eat it over Fritos with cheese!!! makes a GREAT Frito chili pie!!!**

TACO SEASONING MIX

My husband began to get concerned when my spices started to take up more room than the canned goods in the cupboard.  And then I realized that I was buying special seasoning mixes that used the exact same seasonings I kept in my cupboard.  So I set out looking for recipes for my favorite ones.  I came across this Taco Seasoning Mix and was hooked.  It's pretty spicy...Especially if you use only 1 lb of ground meat.  I quite often will stretch it to cover 1 1/2 to 2 lbs.  If you find it too spicy you might eliminate the crushed red pepper and reduce the amount of black pepper.  I also like to add a TBSP or two of dried minced onion to save time chopping onions later.

I make up a bunch of these little packets at a time and keep them stored in the cupboard for quick Taco fixings!  It's a little spicy, but that's how we like it!!! 

TACO SEASONING MIX
(makes approx 3 TBSP)

1 TBSP chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes (or cayenne pepper)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper                                                                                                                                                                                      1-2 TBSP dried minced onion (optional)

Add 3 TBSP of mix and 2/3 cup water to 1 lb ground beef.

I make multiple baggies of this mix and place those in a sealable container in my cupboard so I don't have to measure EVERY TIME I want to use this seasoning mix.  It also helps to place the instructions on the container as shown below.  That way I'm not searching for the recipe either!

SOUTHWESTERN SALAD

Southwestern Salad
posted by Sandee


1/3 cup cilantro
½ cup lime juice (next time I will use a little less of this)
½ cup olive oil
½ cup sour cream
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
Romaine and spinach greens
1 can black beans, rinsed and drained
1 can Mexicorn, drained
1 small can sliced ripe olives, drained
1 tomato, seeded and chopped
1 avocado, cubed
1 small package shredded Mexican 4-cheese blend
2 cups crushed tortilla chips

Blend cilantro, lime juice, olive oil, sour cream, sugar, salt and pepper In blender until smooth; set dressing aside. Layer remaining ingredients in a large salad bowl. Pour dressing over top and serve immediately.

SOUTHWEST STUFFED CHICKEN

Southwest Stuffed Chicken
posted by Sandee

6 boneless, skinless chicken breast halves (about 1 1/2 lb.)
6 oz. Monterey Jack cheese, cut into 2x1/2" sticks
2 (4 oz. each) cans chopped green chilies, drained
1/2 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
3/4 c. all-purpose flour
1/2 c. butter or margarine, melted

Flatten chicken to 1/8" thickness. Place a cheese stick down the middle of
each; top with chilies. Roll up and tuck in ends. Secure with a toothpick.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili
powder, salt and c u m in. Coat chicken with flour, then dip in butter and
roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13x9x2" baking dish. Bake,
uncovered, @ 400 degrees for 30-40 minutes or until chicken juices run
clear. Discard toothpicks. 6 servings.

KING RANCH CHICKEN CASSEROLE

KING RANCH CHICKEN CASSEROLE

1 can cream of mushroom soup
3/4 cup picante sauce
3/4 cup sour cream
1 TBSP chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (4 ounces)

1. Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.

2. In a 2-quart shallow baking dish arrange half the tortilla pieces. Top with half of the chicken mixture. Repeat layers. Sprinkle with cheese.

3. Bake at 350 degrees for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion if desired.