Green Chili Chicken Enchiladas

2 lbs chicken breast, cooked and shredded
1 can of Cream of Chicken Soup
1 1/4 c. milk
1 c. sour cream
8 oz. jar tomatillo salsa verde
1 tsp. cumin
1/2  brick of cream cheese, softened
8 lg soft taco shells
2 c. shredded or 8 slices of pepper jack cheese

1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally. 

2. Meanwhile, spread a strip of cream cheese on each shell with a little of the shredded cheese.Top with chicken and roll up.
4. Place enchiladas in a 9x13 baking dish. 

5.  Cover with sauce, top with the rest of the cheese and bake at 350 degrees for 35 minutes.

* We liked these I liked that different taste that the Salsa Verde gave it I would give them a 4 

Taco bell Meat Copycat

1lb ground beef
1/4 cup flour
1 T chili powder
1 tsp salt
1/2 tsp dried minced onion
1/2 tsp paprika
1/4 tsp onion powder
dash garlic powder
1/2 cup water

1.In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2.Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5-6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

* I thought that this was good it had a different texture to it with the flour in it but I thought that the flavor was pretty good. As far as how it compares to taco bell I dont eat there enough to be able to compare it so im not really sure but it was still a good change from the same old taco meat. 

Cheesy Mexican Rice

2 T butter
3 cloves garlic, minced
1/4 C chopped onion
1/4 C chopped red, orange or green bell pepper
2 C rice (I used long grain jasmine rice)
1 (6 ounce) can tomato sauce
3 1/2 C chicken broth
1/2 t cumin
salt and pepper
1 T butter
1 C shredded mexican blend cheese

1. Heat a large, deep skillet up over medium high heat. Toss 2 tablespoons of butter into the not pan and let it melt.
2. Add 3 cloves of garlic (minced), 1/4 cup chopped onion and 1/4 cup chopped red pepper. Allow the vegetables to cook for about 5 minutes, stirring occasionally until the onions are translucent.
3. Add 2 cups of rice. Give it a nice stir to combine and then and allow the rice to cook a bit. You want some of it to turn a beautiful golden brown color. We are just looking for some of the grains of rice to turn golden brown.

4. Add 1 can of tomato sauce and 3 1/2 cups of chicken broth.
5. Toss in 1/2 teaspoon of cumin and stir everything together.
6. Reduce the heat to medium low and cover the pan. Allow the mixture to simmer and cook for about 12-15 minutes, or until the rice has soaked up the liquid and is no longer crunchy.
7. Sprinkle the rice with a bit of salt and pepper and toss another tablespoon of butter in. Stir it all together to combine.
8. Turn off the heat and sprinkle 1 cup of mexican blend cheese over the top of the rice. 
Cover the pan and let it sit for about 5 minutes or until the cheese has melted.

* I loved this rice and thought that it was a perfect side dish to any mexican meal. And was really easy to make. I got this recipe from one of my new favorite food blogs jamiecooksitup

Chili Lime Chicken Fajitas

1 Lb. chicken breasts, sliced into 1 inch strips

1/2 bottle Lawry's Sante Fe Chili Marinade

1 small - medium onion, sliced

1 green bell pepper, sliced

2 tsp. olive oil

6-8 flour or corn tortillas (depending on the size you use)

shredded cheese, for serving

salsa
sour cream, for serving, opt.

chopped cilantro, for serving, opt.

1.Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag.  Pour in marinade. Seal bag shut Refrigerate at least 1 hour.  

2.Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings. 

* I got this recipe from eatcakefordinner I added some red peppers and corn to the mix and I thought that they were great. My kids thought that it was a little spicy but me and my husband loved them.

Chicken Chimichangas with Sour cream sauce

2 Large skinless boneless chicken breasts
3 Cups water
1/2 tsp salt
1/2 tsp cumin
1T chili powder
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 7oz can green chilies divided
1/2 cup onion
3 lg cloves garlic

Sour cream sauce
2T butter
2T flour
1 C water
1 Cube chicken bouillon
1/2 C sour cream


Oil for frying
8 Tortillas
8oz Monterrey jack cheese

1. Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F
2. Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
3. Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

* These were so good and so easy to make. We even added some Spanish rice to the filling of the chimichangas and topped with some pickled jalapenos. Would make again and the sour cream sauce was great we added some of it to our rice as a side dish as well.

Creamy Taco Shells

• 1 Tbsp. olive oil
• 1 large red onion, diced
• 1 clove garlic, minced
• 1 pound lean ground beef
• 4 Tbsp. taco seasoning 
• 1 (28-oz) can petite-diced tomatoes, undrained
• 2 (14-oz) cans black beans, drained & rinsed
• 3 cups water
• 1 (13.25-oz) box  medium shells 
• ½ cup light sour cream
• 3 ounces light cream cheese
• salt and pepper

1. Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
2. Add ground beef and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
3. Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.

1. Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper.

* I thought that this was really good it was really quick to make but I would cut the recipe in half. It made a ton of pasta so you would be just fine cutting it in half. Other then that I stuck with the recipe.

Mexican Meat and Bean Filling

1 lb ground beef
2 cans pinto beans, drained
1 (8 ounce) can tomato sauce
½ cup salsa
1 teaspoon chili powder
1 cup shredded cheddar cheese

1. Cook beef in skillet until brown, then drain.
2. Mix beef, beans, tomato sauce, salsa, and chili powder. Place into a 9×13 pan.

1. Sprinkle with cheese.
2. Bake at 350 for 25-30 minutes or until heated through.

1. I like to serve this with tortilla chips and salad, but you could also serve this with tortillas and use it more like a filling.

* I thought that this was good I think that I would just skip the tomato sauce and add a full cup of medium spice salsa and a little more chili powder. We used this on taco salad but you could put it on any mexican meal 

Chicken and Green Chili Pasta

1lb Penne Pasta
3 Chicken breasts cooked in cumin and onions shredded (2cups)
2 cups shredded monteray Jack Cheese
3T Butter
3T Flour
2 C Chicken Broth
1 C Sour Cream
4oz can green chilis



1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

* I got this recipe from joyfulmommaskitchen I used a mix of pepper jack and cheddar cheese and thought that this was really good. I will say that it was best the day it was made. The leftovers didn't heat up as well. But you could always add some more sour cream to it after its reheated.

Slow Cooker Pork Carnita Meat

4-5 lb pork roast
1T cayenne pepper
2T garlic
1T salt
2 tsp onion powder
3-4 C water


1.Place all ingredients in a slow cooker and cook on low 7-8 hours or until tender. Once done shred and let cook another 20-30 min to combine the flavors.

Place meat in corn tortillas and top with favorite topping
-salsa
-sour cream
-lettuce
-guacamole
-lime juice


* I used a frozen 4lb roast and put it in the slow cooker on high for one hour and then on low for 8hrs and it was perfect and shredded great. 

Cream Cheese Chicken Enchiladas

5	ounces cream cheese, softened
¼	cup sour cream
2	cups prepared salsa
1	cup shredded cheddar cheese, divided
1	cup shredded pepper-jack cheese, divided
2	cups cooked shredded chicken
1	cup frozen corn kernels, thawed
½	teaspoon chili powder
¼	teaspoon cumin
	Salt and pepper
4	scallions, thinly sliced
8	8-inch flour tortillas 1. Preheat oven 325 degrees. 2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese. 3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. 4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. 5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. 6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm. * We all loved these I was a little worried that they were going to be dry with only using salsa as the topping but it turned out perfect. I will for sure make these again.

Taco Tater Tot Bake

1 lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chiles, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce


1.Preheat oven to 375. Lightly grease a 9x13 baking dish.
2. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chiles, and beans. Cook until heated through. In a large bowl, combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

3.Pour about 1/3 of the enchilada sauce on bottom on 9x13 baking dish. Add in tater tot meat mixture and smooth to flat. Pour remaining enchilada sauce on top.

 4.Bake in preheated oven for 40 minutes. During the last few minutes, sprinkle remaining cheese on top of dish and cook until melted.


* I got this recipe from thecookinchicks I thought that it was really good and a fun mix on tater tot casserole.

Baked Chicken Enchilada Chimichangas

2 1/2 cups chicken, cooked, shredded ( I used rotisserie)

2 tablespoons olive oil

1/2 cup onion, chopped

2 garlic cloves, minced

1/2 tablespoon chili powder

16 ounces salsa

1/2 teaspoon cumin

pinch of salt

6 − 10 inch flour tortillas,

1 cup refried beans

Shredded cheese

1 can enchilada sauce (I only used 1/2 can)

Olive oil (for basting)

Sour Cream

Guacamole

Preheat oven to 450.

1. In large skillet, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and salt. Stir in shredded chicken.

 

2. Grease  baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a 1/2 cup of the chicken mixture. Top chicken mixture with shredded cheese.  Fold in sides and begin rolling the tortilla, secure with wooden toothpicks if necessary. 

 

3. Place chimichangas seam side down in greased baking pan. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

Top with enchilada Sauce and Cheese.  Bake until cheese is melted. 

 

Serve with sour cream, salsa and guacamole.

Tamale Veggie Pie

• 1 cup chopped onion
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Mexican diced tomatoes
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 jalapeno pepper, seeded and chopped
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• TOPPING:
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup plain yogurt
• 2 teaspoons butter, melted

Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. 
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.  

Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. 
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. 

Nutritional Facts 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

* This was a little bland. I added some cilantro to the cornbread topping and mine took more like 40 min to cook all the way thru. I think that this has hope just needs a few extra touches to it.

Skinny Chicken Sour cream enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
 8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent then mix a few minutes to blend the flavors and juices.

Warm the tortillas until flexible.
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese
Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.




Servings Per Recipe: 8
Amount Per Serving: Calories: 275; Total Fat: 8g;  Total Carbs: 30g; Protein: 14g

I got this recipe from
    skinnymom.com