fiesta chicken over rice

4 chicken breasts
1 packet of Fiesta Ranch mix
1 can black beans
1 can of Rotel
1 can of corn
1 block of cream cheese

Mix all in the crock pot and cook for 6 hours on low (longer if your chicken breasts are frozen, which mine will be). Make some jasmine rice and serve this over the rice.

Taco Soup

From my law school friend Jamie.

1 lb. ground turkey or beef
1 large onion, chopped
1 can of Rotel
1 can black beans
2 cans Mexican-style stewed tomatoes
1 can pinto beans
1 can water
1 can yellow hominy
1 package of taco seasoning
1 package Hidden Valley Buttermilk Dressing mix
1 small can green chilies or 1/4 to 1/2 cup
Cumin, salt, pepper to taste

Brown the meat together with the onion. Drain. Mix in the other ingredients in the crock pot. Cook all day on low.

Tomatillo chicken

My wise and creative friend Charlene invented this recipe, and it was raved about by everyone in my house. We served it over flour tortillas sprinkled with cheddar cheese.

In the crock pot, put:

1 package frozen corn
1 can black beans (rinse this)
1 can hominy (rinse this)
1 jar of tomatillo sauce/salsa verde
8 chicken breasts (I put mine in frozen)

Crock this on high all day. The chicken will fall apart and it is muy bien!

A different taco salad

1 lb ground beef, browned
2 c. salsa
1/4 c. cilantro

Mix above and serve with the following (I let everyone assemble their own so we each get what we like)

lettuce
plum tomatoes
cheese
tortilla chips
green onions
black olives
sour cream
chopped avocado

Tortilla Crunch Chicken

1 envelope Lipton recipe secrets Fiesta Herb with Red Pepper or Onion Soup Mix or Herb and Garlic
1 c. finely crushed tortilla chips or corn flakes (we used seasoned chips--whatever remnants were left at the bottom of a bag)
8 chicken breasts
1 egg
2 tablespoons water
2 tablespoons melted margarine

Preheat oven to 400 degrees
Combine soup mix with crushed tortilla chips. In another bowl, combine egg beaten with water. Dip the chicken into the egg mixture and then into the soup/chip mixture. Spray a 13x9 baking dish with Pam and then place the chicken in the pan. Drizzle the chicken with margarine. Bake uncovered for 20 or 30 minutes, or until chicken is done.

We served with corn, refried beans and rice. Yummy!

Spinach enchiladas

So ever since my daughter vomited chicken nuggets in my face I haven't been able to eat meat. As a result, when I had a dinner party and was making chicken enchiladas, I had to find something else to make for myself. I'd heard of spinach enchiladas, and probably even ordered it once, but never had made them. To tell the truth, I couldn't really remember what to put in them. And, since I decided to about 15 minutes before my party that I wanted to make these (instead of pick out the chicken from the other enchiladas), and I had no recipe in the two or three cookbooks I checked in quickly, I had to make it up. They were yummy, and I'll make them again!

One package of frozen chopped spinach, cooked (I threw mine in a bowl, covered and microwaved it)
10 or 12 flour tortillas
2 or 3 cups grated cheddar cheese
(not an entire 10 oz can) enchilada sauce

Preheat oven to 250 degrees. Spray a casserole dish with Pam and put a little of the enchilada sauce in the bottom (coat the bottom with it). Roll 2 tablespoons of spinach and some cheese in each tortilla and line them in the dish. Pour a little more enchilada sauce over the top of the enchiladas. Cover with grated cheese. Bake for 30 minutes covered. Increase temperature to 350 degrees and bake 10 more minutes.

Garnish with sour cream, lettuce, tomatoes, and salsa.

Paula's enchiladas de pollo

4 large chicken breasts, cooked (I boiled mine) and shredded
8 oz. cream cheese, softened
10.75 oz. can of cream/chicken soup
8 oz. diced green chilies (with juice)
6 green onions, chopped (with green parts, too)
20 to 24 flour tortillas (7 inch)
20 oz. of canned enchilada sauce
1/2 lb. grated Monterrey Jack cheese
1 lb. grated sharp cheddar cheese
For garnish:
sour cream
shredded lettuce
diced tomatoes
salsa

Preheat oven to 250 degrees. Spray two 13x9" casserole dishes with Pam.

Combine chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of mixture into each tortilla and roll.

Pour a small amount of enchilada sauce on the bottom of each casserole dish, and tilt the dish to cover the entire bottom of the dish. Place enchiladas side by side in the dish, and top with the remaining enchilada sauce. Combine the cheeses and pour over the casseroles.

Cover the dishes with foil and bake for 30 minutes. Uncover and bake 10 more minutes (I kicked up the temp to 350 at this point to make sure that everything was melted at the end). Garnish if you want and serve.

Cheeseburger Tacos

There is a restaurant in my building called Tin Star, and they make the yummiest Cheeseburger Tacos. I eat mine with a side of tortilla soup (instead of the fries that usually come with it) and chips/salsa. Yummy, and surprisingly easy to duplicate.

4 Hamburger patties, cooked
8 flour tortillas
Tomatoes, sliced
Purple onion, sliced
8 Cheddar cheese slices
Mustard and mayonnaise

Assemble with a flour tortilla, 1/2 a hamburger patty, slice of cheese, tomatoes and onion, mustard and mayonnaise. I think they add seasoned salt, too, which tastes great if you have it. You can also add lettuce if you want.

Chicken Enchilada Casserole

1 can cream of chicken soup
1 can cream of mushroom soup
1 can of Rotel
1 small can of evaporated milk
1 medium onion, chopped
2 lbs. chicken, cooked
1 lb. grated cheddar cheese
1 package of nacho Doritos
1 green pepper

Mix the soups, Rotel, milk, onion and pepper. In a baking dish, layer Doritos, chicken, soup mix and cheese. Refrigerate for 24 hours and bake at 350 for 30 or 40 minutes.

Green Enchiladas

1 lb. ground beef, browned
1 onion, chopped
2 c. grated cheddar cheese

Roll beef, onion, and cheese into softened corn tortillas. Place rolled enchiladas in a casserole pan.

Sauce:
3/4 c. canned milk
1/2 lb. Velveeta cheese
1 can chopped green chilies
1 small jar of pimento
1 package of green onion dip mix

Mix sauce until cheese is melted. Pour over rolled tortillas. Bake at 350 for 30 minutes.

Make Ahead Mexican Casserole

1 lb. ground beef
1 onion, chopped
10 oz. Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz. enchilada sauce
24 corn tortillas cut into eighths
2 c. shredded cheddar cheese

Brown ground beef with onion. Stir in other ingredients except tortillas and cheese. Layer meat mixture and tortillas, beginning and ending with meat. Sprinkle with cheese and bake at 350 for 35 minutes.

Chicken Escondido

INGREDIENTS
1 lb chicken breasts, boneless & skinless
15 oz can black beans, drained
16 oz jar salsa verde
1/3 cup sundried tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar

DIRECTIONS
Cut chicken into bite-sized pieces.
Saute' tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice and with fresh tortillas.

REVIEW: Not too difficult to make, and tasted really great! The girls ate it well, and everyone seemed to enjoy it. This will enter the rotation, I believe!

Taco Salad-EASY dinner

1 lb ground beef
1 pkg taco seasoning
1 can refried beans
1 can Ranch Style beans
grated cheddar cheese
sour cream (low fat, of course)
tortillas and/or tortilla chips (whole wheat tortillas, corn tortillas, or baked chips are the healthiest choices)
salsa

Brown ground beef. Add taco seasoning and Ranch Style beans. In the meantime, warm the refried beans.

Serve with lettuce/spinach on the bottom, beef/beans on top of that, sour cream, cheese, and salsa. Crunch chips on the top or bottom, or use to dip.

FAST and EASY.

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