Chicken Enchiladas

 

From: Margo Stevenson

Serves 8

4 large chicken breasts, cooked and cubed

2 cans cream of chicken soup

1 can dice green chiles

1 pint sour cream

4 cups green onions, chopped

2 cups Monterey jack cheese

12 medium flour tortillas

2 cups grated cheddar cheese

Combine chicken soup, green chiles, sour cream, green onions and cheese. Set aside 2 cups of the mixture. Add chicken to the 2 cups of sauce.

Fill a dozen tortillas with the chicken mixture and roll. Put 6 enchiladas in a greased 9 x 13 inch pan. Put other 6 in another pan. Spread sauce on top of each pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serves with lettuce, sour cream, salsa, and olives. 

Spanish Rice

From: Mavis Farnsworth

Serves 8

1 cup rice

2 cups water

1/2 cup onion, chopped

1/2 cup oil

1/4 cup tomato sauce

salt

pepper

Brown rice in oil, drain off excess oil. Add onion, tomato sauce, water and seasoning. Simmer on low heat for 30 to 45 minutes. 

Chalupa

Serves 12

3 pound pork roast

1 pound pinto beans

2 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp ground cumin

1 tsp oregano

1 Tbsp salt

1 (4 ounce) can green chiles

Put roast in a large pot. Add the rest of the ingredients and cover with water. Bring to a boil then turn to low and simmer for 6 hours. Add water if needed. When done remove any bones and shred the meat. Cook for an hour or more without the lid. Serve with chips, lettuce, tomatoes, onions, avocado, olive, sour cream and salsa. 

Salsa

Recipe from Carlos Lucas (Miguel's brother)

2 cans tomato sauce (12 ounces)

1 tsp salt

1 Tbsp pepper

1 Tbsp cayenne pepper

1 Tbsp cumin

1 Tbsp garlic

1 Tbsp oregano

1 Tbsp crushed red pepper flakes

1 Tbsp vinegar

1 Tbsp olive oil

Boil and simmer for 5 minutes. 

Southwestern Chicken

This is a super easy crockpot meal that we eat with tortillas or chips.  It is also nice because you can make it as spicy (or not) as you want depending on what type of salsa you add.

Southwestern Chicken

2 – 15 ¼ oz cans of corn, drained

15 oz can black beans, rinsed and drained

16 oz jar chunky salsa, divided

6 boneless, skinless, chicken breast halves

1 cup low-fat shredded cheddar cheese

1.       Combine corn, black beans, and ½ cup salsa in slow cooker

2.       Top with chicken.  Pour remaining salsa over chicken.

3.       Cover.  Cook on high 3 to 4 hours or low 7 to 8 hours. 

4.       Sprinkle with cheese.  Cover 5 minutes for cheese to melt.

Recipe from Fix It and Forget It Lightly

Mexican Salad

Mexican Salad

Ingredients:

1 ½ lbs ground beef

1 medium onion

1 can diced tomatoes

1 jar salsa

1 can of pinto beans

1 can of Great Northern beans

½ head of lettuce

½ cup shredded cheddar cheese

½ cup Fritos

In a large skillet brown the ground beef; be sure to drain the fat.  Add the onion, tomatoes, salsa, and beans.  Simmer for 15 to 20 minutes.  Serve over chips and top with lettuce and cheese.  Eat immediately or the chips will become soggy.

Taco Soup

Another go to meal for us!  Easy and we usually have everything already on hand.

Taco Soup

1 lb ground beef

1 medium onion, chopped

2 cans pinto beans + liquid

2 cans stewed tomatoes+ liquid

1 can corn niblets + liquid

1 package taco seasoning

In a large pot brown ground beef; be sure to drain the fat.  Add onions and continue to cook until the onions are translucent.  Add the rest of the ingredients and bring soup to a boil.  Turn heat to low and let simmer for about an hour.  Serve with tortilla chips, grated cheese, chopped chives or green onion and sour cream.