Chicken Enchilada Pasta

Ingredients:

  • 1 rotisserie chicken, shredded
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 can diced green chiles (4 oz)
  • 1/2 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cans green chili enchilada sauce (10 oz, each)
  • 2/3 cup red enchilada sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 box Penne pasta

Directions:

  1. Shred chicken.
  2. Boil pasta according to package.
  3. Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
  4. Add garlic and red pepper and cook for another 3-5 minutes.
  5. 3Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.
  6. Let sauce simmer for about 8-10 minutes.
  7. Add cheese and stir until the cheese is melted and heated through.
  8. Slowly add the sour cream, but do not bring to a boil.
  9. Stir until sour cream is well mixed and heated through.
  10. Drain pasta and add to the skillet with the cheese sauce; mix well.

Source: http://www.navywifecook.com/2012/04/chicken-enchilada-pasta.html

Seven Layer Tortilla Pie

Ingredients:

  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 cup salsa, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped tomatoes
  • 7 (8 inch) flour tortillas
  • 2 cups shredded reduced-fat Cheddar cheese
  • 1 cup salsa
  • 1/2 cup sour cream

Directions:

  1. Preheat oven to 400.
  2. In a large bowl, mash pinto beans.
  3. Stir in 3/4 cup salsa and garlic.
  4. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  5. Place 1 tortilla in a pie plate or tart dish.
  6. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
  7. Top with 1/4 cup cheese, and cover with another tortilla.
  8. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
  9. Repeat layering twice.
  10. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  11. Cover with foil, and bake in preheated oven for about 40 minutes.
  12. Cut into wedges, and serve with salsa and sour cream.

Source:  http://allrecipes.com/Recipe/Seven-Layer-Tortilla-Pie/Detail.aspx

 

Nachos

Ingredients:

  • 1 pound ground meat (beef, turkey or chicken)
  • 1 1.25 oz packet taco seasoning mix
  • 1 11 oz bag Doritos, taco flavor
  • 1 16 oz jar mild salsa
  • 1 pound mexican blend shredded cheese
  • 1 can black beans, drained
  • 1 medium onion, diced
  • 8 oz jar taco sauce, mild
  • 8 oz sour cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Cover a half sheet pan with aluminum foil.
  3. Prepare taco beef per seasoning mix pack instructions.
  4. Spread Doritos on a half-sheet pan.
  5. Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
  6. Bake for 5-8 minutes or until cheese is melted.

Source:  Marks family recipe

Chicken Nacho Bake

Ingredients:

  • l lb boneless skinless chicken breasts
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup Mexican style finely shredded four cheese blend

Directions:

  1. Heat oven to 400ºF.
  2. Place chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.
  3. Top with salsa, sour cream and crushed chips.
  4. Bake 30 min. or until chicken is done, topping with cheese after 20 min.

Source:  http://www.kraftrecipes.com/recipes/chicken-nacho-bake-108694.aspx

Green Chile and Pepper Jack Cheese Chicken Enchiladas

Ingredients:

  • 3 large or 4 medium chicken breasts
  • 1 pkg of at least 10 big tortillas
  • 1 can of green Chile enchilada sauce (divided)
  • 1 small can of diced green chile’s
  • 3/4 cup of sour cream
  • 1/2 teaspoon of cumin powder
  • small handful of chopped fresh cilantro
  • 1 pound of Pepper Jack Cheese, shredded

Directions:

  1. Season chicken and boil until just cooked through.
  2. Shred with two forks and let cool.
  3. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce, small handful of cheese, 1/2 can of green chile’s, sour cream, cumin, cilantro and salt and pepper to taste.
  4. Roll the chicken mixture into the tortillas and place in a greased casserole dish.
  5. Pour the remaining enchilada sauce on top and spread evenly.
  6. Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5 minutes.

Source:  http://richestoragsbydori.blogspot.com/2013/01/green-chile-and-pepper-jack-chicken.html

 

Cheesy Mexi Dip

Ingredients:

  • 16 ounce jar of hot salsa (or heat level of choice)
  • 2 pound block of Velveeta

Directions:

  1. Cut Velveeta into approximately 1 inch cubes.
  2. Spray a large microwave safe bowl with non-stick cooking spray.
  3. Put about a third of the cheese in the bowl.  Top with half the salsa.  Put another layer of cheese, then salsa.  Then finish with cheese.
  4. Microwave on 50% power for 10 minutes stirring halfway through.
  5. Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
  6. If needed, you can continue cooking at 50% power for 2 minutes at a time.  Stir well and cool slightly.
  7. Serve with tortilla chips.

Source: Marks family recipe

Chicken Tacos

7 ounces chicken, cubed
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
sea salt and pepper, to taste
1/4 cup cilantro, chopped
4 corn tortillas, warmed
lettuce, shredded, to serve
salsa, to serve

Preparation:

Heat olive oil in pan over medium-high heat.  Add chicken, cumin, paprika, salt and pepper. Saute for 4 to 5 minutes.  Remove from heat and toss with fresh cilantro.

Add to warmed tortilla shells, and top with lettuce, and salsa.

Note:  Use fake chicken if you want a vegan dish.

Source:  http://ofcoursevegan.com/2013/05/27/recipe-chicken-tacos/

Quesadilla Casserole

3 tablespoons vegetable oil
3/4 cup chopped onion
29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1 cup store-bought green enchilada sauce

  • Preheat oven to 400˚F.
  • In a skillet, heat the oil over medium heat.
  • Add the onion and cook for 5 minutes.
  • Add 1/2 the beans and mash into a chunky paste.
  • Stir in the reserved liquid.
  • Grease a heavy, ovenproof skillet.
  • In a bowl, combine the corn, parsley and remaining black beans.
  • Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture.
  • Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
  • Press to compress the layers.
  • Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
  • Bake until cheese is melted and the casserole is heated through, about 30 minutes.
  • Transfer to the broiler and cook for 1 minute.
  • Serve with the enchilada sauce.

Source

7 Layer Mexican Dip

1 large can refried beans
1 can jalapenos or chiles
1 tomatoes, or more, diced
1/2 onion
8 ounces sour cream
1 avocado
1 package taco seasoning
1/2 cup shredded cheese
1/2 can olives

  • Mix the refried beans and taco seasoning together.
  • Spread into a deep sided glass bowl large enough to hold all ingredients.
  • Next put a layer of well mixed and mashed avocados over the refried bean layer.
  • Spread a layer of sour cream over the avocado layer.
  • Sprinkle with the shredded cheese.
  • Next sprinkle cut up tomatoes over all.
  • Add the onion.
  • Last, sprinkle with chopped up olives.
  • Put in a warm oven until the cheese is melted.

Makes 6 Servings

Source

Super Easy Fajitas

2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
1 onion
2 bell peppers
1/2 cup of water

  • Dump your meat into the crockpot.
  • Cut the onion and the peppers in strips, and add to the crock.
  • Add the seasoning and water.
  • Cover and cook on low for 8-9 hours, or high for 6.
  • The meat is done when it reaches desired tenderness.
  • Serve with your favorite fajita fixens’.

Source