Green Chili Chicken Enchilada Soup (Slow Cooker)

(Photo coming soon)

This tortilla soup version is super light and tasty. Enjoy! Serves 6.

Green Chili Chicken Enchilada Soup (slow cooker)

4 chicken breasts
4 c chicken broth
2-15 oz cans mild green green enchilada sauce
2-4 oz cans diced green chilies
1-15 oz can great northern beans, or other white beans
2/3 c water
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 c froze corn
8 oz cream cheese
salt and pepper, to taste
tortilla chips

1. Place chicken breasts, broth, enchilada sauce, green chilies, water, cumin, onion powder and garlic powder in slow cooker. Cook on HIGH 3 hours.
2. Shred chicken. Add corn and cream cheese; cook 1/2 hour more. Add salt and pepper to taste.
3. Crush tortilla chips on bottom of each bowl. Pour soup on top. Serve warm.

Peach Glazed Chicken with Lime Rice

My husband found this and I was skeptical. I don't usually like fruit with my meat, but this was so good! I used nectarines becuase we had a bag of ripe ones and it was amazing. I'll make extra salsa next time because it went too fast. Serves 4.

Peach Glazed Chicken with Lime Rice

Jalapeno Peach Salsa

2 peaches or nectarines, peeled and diced

2 jalapeno peppers, seeded and diced

2 garlic cloves, minced

1 shallot, diced

1/3 c chopped fresh cilantro

1-2 limes, freshly squeezed

salt and pepper

1. Add ingredients to a bowl. Add salt and pepper to taste; stir to combine. Cover and refrigerate until ready to use.

Cilantro Lime Rice *

2 c jasmine rice

3 c water or chicken stock

1 Tbsp butter

salt and pepper

2 limes, zest freshly grated

3 Tbsp fresh lime juice

3/4 c chopped cilantro

1. Heat water or chicken stock in a suacepan over medium heat until boiling. Add rice, butter, and a big pinch of salt and pepper. 

2. Bring to a boil then reduce to a simmer and cover. Cook 12-15 minutes, or until liquid is absorbed. 

Instant Pot Instructions: Place ingredients in pot, twist lid in place, and press 'rice". Natural or slow release once done.

Chicken

2 lbs boneless, skinless chicken breasts

salt and pepper

1 tsp smoked paprika

1 tsp garlic powder

2 peaches or nectarines

1/4 c peach preserves

2 Tbsp apple cider vinegar

1. Preheat grill to high.

2. Season the chicken all over liberally with salt, pepper, smoked paprika, and garlic powder. Slice the 2 peaches or nectarines in half and sprinkle with salt and pepper.

3. Place the chicken on the grill and cover. Grill for 5-6 minutes, the flip and grill for another 5-6 minutes. Brush one side with peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times.

4. Place the 2 peaches or nectarines on the grill, 1-2 minutes on each side.

5. Remove the chicken (and peaches or nectarines) from the grill and let them rest for 5-10 minutes. Slice the chieken and peaches or nectarines and serve with salsal adn rice.

* I also have a cilantro lime rice recipe.

 

Corn Dip

I found this randomly online and it’s so good! You really have to like corn, but I loved it with On The Border tortilla chips. It feeds a lot of people. Serve cold. 

Corn Dip

Ingredients

2 cans Mexicorn or Southwest Corn, drained

1 can Rotel tomatoes

1 c mayonnaise 

1 c sour cream 

1 bunch cilantro, chopped 

1. Mix all ingredients in a med-large bowl. Serve immediately or refrigerate. Serve cold with tortilla chips or veggies to dip inside. 

Quesabirria Tacos (birria meat)

 

The meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.

Quesabirria Tacos (birria meat)

2 lbs. beef chuck roast

4-5 short ribs, deboned

1 Tbsp. salt

1 tsp black pepper

1 10-oz can red enchilada sauce

1 7-oz can chipotle peppers in adobo sauce

1 Tbsp. chili powder*

3 Tbsp. apple cider vinegar

5 cloves garlic, peeled and minced

1 1/2 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 Tbsp. olive oil

1 c white onion, chopped

2 tsp ground cinnamon

2 bay leaves

32 oz. beef broth

16 yellow corn tortillas

1 1/2 c Oaxaca cheese, shredded

1. Prepare the meat: trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

2. Make the marinade: In a blender, place the enchilada sauce, chipotle peppers in adobo sauce, chili powder (*cut to 1 tsp for less kick), apple cider vinegar, garlic, oregano, paprika, cumin, and cayenne pepper. Blend until smooth.

3. Pour sauce over meat in container. Apply lid. Refrigerate at least 1 hour.

4. Preheat oven to 325 degrees. Drizzle 1Tbsp. olive oil on bottom of a french or dutch oven and heat over medium heat. Add chopped onion and sauté 3 minutes or until softened. Add marinated meat and all of the sauce. Stir in cinnamon, bay leaves, and beef broth. Cover, add to preheated oven for 3 hours.

5. Remove stew from oven and pull apart with tongs and/or forks, removing fat and set aside. Stir to coat with sauce. Wa-la! The meat is finished.

6. If making quesabirria tacos, prepare a paper towel-lined serving platter. Melt the reserved fat in a large skillet over medium-high heat. Dip one side of corn tortilla in stew sauce and place coated side down onto the heated skillet. Top tortilla with Oaxaca cheese. When cheese starts to melt, top with shredded beef and fold in half. Fry on both sides until crispy. Remove and set onto a paper towel-lined serving platter. Repeat with remaining tacos.

7. Top with more Oaxaca cheese and/or fresh cilantro, avocado, etc. Pour some remaining birria stew broth into a cup for a yummy dipping sauce.

Easy Enchiladas

I figured I'd add some easy enchiladas with red sauce for anyone who just doesn't know. For the filling, use cheese, pulled pork (like this or this), pulled beef, carne asada, pulled chicken (slow cooked in salsa), taco meat, etc. You can double the meat and leave out the cheese inside. I just LOVE cheese. Have your filling ready to assemble these babies. Serves 6.

 Easy Enchiladas

12 corn tortillas
1 10-oz can red enchilada sauce
2 c cheese, plus 1 c
2 c FILLING of choice

Topping ideas:
fresh cilantro, chopped
sour cream
sliced avocado
shredded lettuce
diced tomato

1. Preheat oven to 350 degrees. Heat pile of tortillas in microwave 30 seconds, or until soft and pliable. 

2. Pour about half of the enchilada sauce on the bottom of a 9x13 baking dish. Dip one side of tortilla into sauce from pan. Place 1/12 portion of meat and cheese (about 2 1/2 Tbsp. of each) inside of the non-dipped side. Roll up and place in one side of pan. Repeat for the other 11 tortillas. Spread remaining enchilada sauce evenly over top of rolled-up enchiladas.

3. Cover with aluminum foil and bake in preheated oven 30 minutes. Remove foil and top with remaining 1 cup cheese. Bake uncovered 5 minutes, or until cheese is melted. Serve warm.

Red Chili Sauce Pork

This is delicious pulled pork for enchiladas, tamales, burritos, tacos, or whatever any dish you use Mexican style pork! I used it in tamales and it was so delicious my picky kids even loved it. And it's super easy. Enjoy!

Red Chili Sauce Pork

1 1/2 lb. pork shoulder or butt 

1 28-oz can red enchilada sauce 

1 bay leaf 

1/2 tsp salt 

1/2 tsp onion salt 

1 tsp dried oregano 

1 tsp cumin 

1/2 tsp pepper 

1 clove garlic, minced 

 1. Mix enchilada sauce, bay leaf, salt, onion salt, oregano, cumin, pepper, and garlic in slow cooker. Add roast, turning to coat. 

2. Cook on low 8 hours, or until meat pulls apart easily with a fork.

3. Shred pork and mix in with sauce. Serve immediately.

Tamales Deliciosos

I love a good tamale, though they're often too dry. I found this recipe from someone who'd lived in Mexico and was taught by a sweet old lady. They're the best I've ever had! Note this is how to make the dough and cook them, you have to decide on and make a filling yourself. Have your filling ready before making the dough. This pork is perfect! Makes 24 tamales. 

Tamales Deliciosos (that's delicious tamales, gringo)

 

4 c Masa Harina (Maseca brand if available) 

3 c broth (chicken, beef, or vegetable) 

2 tsp baking powder 

1 tsp salt 1 tsp cumin 

1 1/3 c lard or shortening (use lard if available) 

8 oz package dried corn husks square piece of plastic wrap 

Filling ideas: red chili pork, salsa verde chicken, refried beans, cheese, authentic Mexican rice 

1. Get your filling ready so the dough won't dry out after it is prepared. 

2. Soak the corn husks in very hot water for 30 minutes, or until softened. 

3. Make dough: In a large bowl, use an electric mixer to beat the lard and 2 Tbsp of broth until fluffy, 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl, stir into the lard mixture, and beat well with electric mixer. 

4. Add rest of the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out. 

5. Assemble: Lay a corn husk, glossy side up, on the counter with the wide end at top. Scoop about 1/4 c of dough onto the top center of corn husk. Lay a piece of plastic wrap over the dough and use hands to press and spread the dough into a thin layer--about 1/4 inch thick--along the top half of the corn husk (you need room to fold bottom half up). 

6. Place 2 Tbsp of desired filling in a line down the center of the dough. 

 7. Fold one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold up the bottom half of the husk. Optional: shred pieces of a husk and use to tie tamales closed. It looks prettier and you can use the tie to differentiate different flavors, but it's unnecessary. 

8. Place tamales upright with the open end up into an instant pot or steamer pot. If using steamer, lay a few soaked corn husks or damp towel over the top of the tamales before closing the lid. 

9. Steamer: Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check after 45 minutes. Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release 10 minutes, then quick release. 

10: Check Tamales: Remove one tamale and try to pull the husk off. If it pulls away cleanly then they're done. If not, continue to cook and keep checking every 5-10 minutes. Store leftover tamales in the refrigerator for 5-7 days.

Taco Pie

I don't know how I've lived 41 years and haven't heard of this deliciousness. My kids devoured it. My husband and I couldn't stop eating it, along with the horchata I made. Yum. I use refrigerated pie crusts because of lazy. I look forward to experimenting with this one! My family of 6 ate 1 1/2 pies. Thank you, website I got this from but can't remember which one. Thank you. Serves 4.

Taco Pie

Ingredients:
1 pie crust
1 lb ground beef
3 Tbsp homemade taco seasoning, or 1 packet commercial seasoning
1/2 c chopped onion
1/2 c salsa

1 can black or pinto beans, drained
2 c lettuce, shredded
1 medium tomato, diced
1 c shredded cheese
sour cream dollop, optional

1. Preheat oven to 350 degrees.
2. Pat crust into pie pan and sprinkle a pinch of taco seasoning in bottom. Bake 7-10 minutes, or until crust starts to brown.
3. I a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and remaining taco seasoning. Add drained beans and cook 3-4 minutes more.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with lettuce, tomato, and sour cream dollop, if using.

Guacamole

I once found a wet guacamole mix at Costco (Cactus Joe's brand). Holy guacamole it was good! To my detriment, I haven't found it again. With a little kick and a lot of flavor, this recipe is also delicious with chips or on tacos. My husband says it's the best guac he's ever had. What do think? Serves 8+.

Guacamole

Ingredients

3 avocados, halved, pits removed

1 lime, juiced, or 2 Tbsp

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and diced
1 tomato, seeded and diced

1Tbsp diced cilantro

1 clove garlic, minced

Directions

1. In a large bowl, scoop avocado pulp and cover with lime juice, toss to coat.

2. Using a potato masher or broad fork add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

3.Let sit at room temperature for 1 hour and serve.

Puerto Rican Shredded Pork

I found this beauty in one of my issues of Better Homes and Gardens. It didn't smell great (oj with pork?) but it was soooooo delicious as taco meat! I sprinkled cheese on a couple corn tortillas, added some meat and microwaved 30 seconds to melt the cheese and soften the tortillas (I would've spread some refried beans first if I had some). Then topped with sour cream and salsa or pico de gallo. mmmmmmmm...drooling here. Serves 4-6.

Puerto Rican Shredded Pork

2-3 lb pork boneless sirloin roast, trimmed and tied with twine if necessary
1 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced or 1 c orange juice
4 limes, juiced or 1/2 c lime juice

1. Cut 4-5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Place in slow cooker, upside down (sounds weird but trust me here).
2. Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined. Pour liquid mixture over pork and let marinade 10 minutes. Flip roast over. Cook 8 hours on low.
3. Remove pork from slow cooker; set aside. Remove 1 cup liquid; set aside then pour remaining liquid down the drain. Return pork and 1 c liquid, shred pork and continue to cook 20 to 30 minutes longer. Just enough time to set the table and get your fixings ready.

Serve in lettuce wraps or corn tortillas. Top with pico de gallo, chopped cilantro and avocado.

Grilled Carne Asada

My friend Trina made up this recipe and it is divine! We can't get enough this. I make myself near sick from eating too much of it. My husband has deemed it our new favorite meat. :) Great in tacos, burritos, or just with Spanish rice and beans. So tasty!  Serve it in whole pieces to tear apart or cut into pieces. Serves 4-6.

Grilled Carne Asada

2-3 lb bottom round roast, sliced thin
1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp lemon juice (1/2 lemon)
1 Tbsp Worcestershire sauce
2 Tbsp McCormick's Montreal Steak Seasoning
1/2 Tbsp garlic salt
2 cloves garlic, finely minced

1. Add meat to 9x13 baking dish, or similar. Set aside.
2. In small bowl, add olive oil, vinegar, lemon juice, Worcestershire sauce, Steak Seasoning, garlic salt and minced garlic. Beat with a fork. Pour over meat, lifting slices of meat with fork to coat all sides. Cover baking dish and refrigerate, allowing to marinade 2 hours to overnight.
3. Heat grill on high heat for 10 minutes. Cook slices of meat until browned and grill lines form, about 3 minutes each side. Serve immediately.

Slow Cooker Tortilla Soup

Super easy. Super delicious. When my afternoons are going to be crazy-busy I love knowing I can use my trusty Crock Pot to make dinner time stress free and delicious. Serve with tortilla chips, shredded cheese, sour cream, avocado, more fresh cilantro and/or anything else your little heart could desire. Recipe adapted from allrecipes.com. Serves 6 to 8.

Slow Cooker Tortilla Soup

1 1/2 lb chicken breasts and/or ground turkey, cut into pieces
1 15-oz can crushed tomatoes
2 14-oz cans chicken broth*
1 10-oz can red enchilada sauce
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chili peppers
1 12-oz package frozen corn
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1/2 c fresh cilantro leaves, chopped

1. Place ingredients in slow cooker and stir gently. Cook on LOW 6 to 8 hours or on HIGH 4 hours.

* Or 4 c water and 4 tsp bouillon powder.

Spanish Rice

This recipe has been requested by several people. It's super simple and tasty! Even leftovers are awesome because the rice stays so moist. I use Pace Picante sauce when cooking* with salsa; it's cheap and I think it's got the perfect texture and flavor. I made huge pots of this and it still turned out great, though some of the liquid got trapped at the top at the end and burnt the bottom, so you may need give it a quick stir partway through. Perfect with any Spanish dish. Serves 4-6.

Spanish Rice

1 Tbsp olive oil
1/4 c chopped onion
1 1/2 c uncooked white rice
2 c chicken broth
1 c chunky salsa*
fresh cilantro, chopped (optional)

1. Heat oil in heavy skillet over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Mix in rice, stirring frequently, for 4 minutes, or until rice begins to change color. Stir in chicken broth and salsa; bring to a boil. Immediately cover and reduce heat to low, simmering until liquid has been absorbed (start checking at 15 minutes, giving it a stir). Top with chopped cilantro, if using, and let rest, covered, 5 minutes before serving.

7 Layer Dip

I used fat free refried beans and cheesy taco seasoning and got raving compliments. My husband said his friends were scooping it right out of the dish with their chips. Perfect as a side dish with fritos or tortilla chips for any potluck or for a healthy snack. If you hate any of these ingredients, leave them out (we don't like olives around here so...there yah go). Optional substitutes or additions (it can be 8 or 9 layer dip, why not?): 1 c chopped green onion, 1 lb ground beef, browned and drained, chopped bell pepper, or anything else you like...Serves 8-10.

7 Layer Dip

1 - 16 oz can refried beans
1 - 1 oz package taco seasoning
1 1/2 c shredded cheese
1 c sour cream
1 c guacamole*
1 c salsa
1 c lettuce, washed and shredded
1 - 4 oz can olives
1 c tomato, chopped

1. Mix taco seasoning and refried beans in small bowl until well blended. IF going to serve immediately, cover and microwave for 2 minutes. Otherwise, just stir and smooth evenly on bottom of a 2 qt dish  (I used the size smaller than 9x13 baking dish). Sprinkle cheese evenly over top.
2. Layer rest of ingredients in order listed, smoothing each layer evenly. If you love something a lot, add a little extra.
3. If beans were warmed, serve immediately, or refrigerate until ready to serve.

* The best guacamole starter is Cactus Joe brand, bottled. BEST. GUAC. EVA! Or try this recipe.

Chili Colorado Burritos

My husband RAVED over these. I thought they were delicious, but with the side of Santa Fe Lime Rice = PERFECTION! It's definitely a MAN FOOD. :) The meat is so tender and fall-aparty and all around they are scrumptious! My kids ate it hesitantly, though they loved the meat. Serve with rice and a dollop of sour cream. Makes 5 to 7 burritos.

Chili Colorado Burritos

2 lb stew meat or other beef sirloin, cubed
2 10-oz cans enchilada sauce
2 beef bouillon cubes
1 green onion, diced
1/2 c fresh cilantro, chopped
1/2 c refried beans
5 to 8 burrito size flour tortillas
2 c or more shredded cheese, divided

1. Place beef, enchilada sauce, bouillon cubes, onions and cilantro in slow cooker; cook on low 6 to 8 hours or on high for 4 hours.
2. Spread a thin layer of sauce on bottom of 9 x 13 baking pan. Remove meat with a slotted spoon and divide into 5 to 8 equal parts.
3. Preheat broiler. Warm tortillas in microwave for 30 seconds to 1 minute. Heat refried beans for 1 minute.
4. Spread 1 to 2 Tbsp refried beans, 1 portion of meat and a sprinkle of cheese on each tortilla. Fold. (Fold 1 side, then top and bottom, then last side (see pic below).) Place seam-side down in baking dish. Once all tortillas are filled, cover burritos with remaining meat sauce and sprinkle with remaining cheese. (If no cheese remains, add more...the more the merrier!)
5. Place under broiler until cheese is bubbly, up to 5 minutes.

Slow Cooked Carnitas

This meat was so good. SO good. My husband made noises and raved through the whole meal. I served them on corn tortillas with a diced sweet onion, diced cilantro, and lime juice mixture. DELISH! I used a Boston butt roast, which is awesome because it's tender and falls apart easily. You could serve this with burritos, tamales, tortas, by itself...served with guacamole, salsa, refried beans, lime juice...OR add your favorite barbecue sauce and serve on buns. The possibilities are endless! The leftovers are still amazing. You won't be disappointed. Serves 8.

Slow Cooked Carnitas

1 1/2 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp ground coriander
1/8 tsp ground cinnamon
1 4-lb boneless pork shoulder roast
2 bay leaves
2 c chicken broth

1. In a medium bowl, add salt, garlic powder, cumin, oregano, coriander and cinnamon; mix well. Stab pork with fork or sharp knife, making various punctures throughout all sides. Coat pork with spice mixture, patting it on well.
2. Place bay leaves on bottom of slow cooker. Place pork roast on top, sprinkling any remaining seasoning mixture on top. Pour chicken broth around sides of pork, trying not to rinse off any spices.
3. Cover and cook on Low 8 to 12 hours. Remove from pot and shred with forks. Use meat juice to keep meat moist as needed. Serve immediately.

Tamara's Texano Burrito

While we lived in UT, we'd go to a place called "Beto's" and get these amazing Texano Burritos. They were so delicious I'd crave them fortnightly. ;) This is my representation, though much smaller than what you'd get at a restaurant (anyone know where to buy such HUGE tortillas?). You could overlap two larger wraps, as well, but then you'll need more guts. Even my kids like a mini-burrito. The thinner/chewier the tortilla you use, the tastier the chicken, the fattier the sour cream, the better the burrito. It's yummy cheesy, potatoey, chickeny goodness wrapped in a chewy tortilla. mmmmmmm. Makes 4.

Tamara's Texano Burrito (te-ha-no)

1 1/2 lb boneless, skinless chicken breasts (3 good sized breasts)*
2 c salsa
1 large potatoes, washed and chopped into 1/2" piece
1/2 c sour cream
1-2 c shredded cheese
Salt and pepper, to taste
4 large flour tortillas or wraps**

1.  Place chicken breasts in a slow cooker; cover with salsa and cook on low heat for 6 to 8 hours or high heat 4 hours.
2. Shred cooked chicken and keep warm, reserving chicken-salsa juices.
3. Cover potatoes with water in medium sauce pan and bring to a boil. Boil until fork tender, about 10 minutes. Drain water and set aside. (OR pressure cook whole, pealed potatoes in instant pot for 10 min; chop.)
2. Preheat oven to 265 degrees. Spray 7x11" glass baking dish; set aside.
3. Set tortillas in prepared dish, folded in half and side-by-side. Spoon 1/4 of the shredded chicken straight out of the slow cooker, 1/4 of the chopped potatoes, 1/4-1/2 c shredded cheese, and 2 Tbsp sour cream on each. Spoon 1/4 c chicken-salsa juice inside each tortilla, salt and pepper to taste; roll up each. Bake, covered, in preheated oven until heated through, 30-45 minutes.

* You could also use rotisserie chicken heated in salsa.
** I LOVE La Tortilla Factory wraps (olive oil). They are so more pricey, but so delicious, and full of protein and fiber. Amazing!

Pico de Gallo

My friend gave me some fresh tomatoes from her garden...so I whipped up some of this. I served it over tacos and it was fantastic! It would also be fabulous with chips or served over any other Mexican dish. This serves about 4 people.

Pico de Gallo

4 vine-ripe tomatoes, seeded and chopped
4 cloves garlic, minced
1/2 c fresh cilantro, chopped
juice of one lime, about 3 Tbsp
1/4 tsp salt
1/4 tsp black pepper

Mix ingredients in a bowl and let sit in fridge at least 30 minutes to allow flavors to mix together. Serve cold.

Cheesy Mexican Chicken

This is SO good! (Goodness, do I say that a lot?) This is a Kraft recipe, though I tweaked it a bit. It's easy and so scrumptious. Serve over white or brown rice. Serves 6.

Cheesy Mexican Chicken

6 boneless skinless chicken breast halves
1 10-oz can cream of chicken soup
2 c shredded cheese
1/2 c milk
1 pkg taco seasoning
2 c corn chips or tortilla chips, slightly crushed
chopped cilantro, optional
dollop of  sour cream, optional

1. Preheat oven to 375 degrees. Lightly grease bottom of 9x13 baking dish.
2. Place chicken breast halves between plastic wrap and pound with mallet to 1/4-inch thickness.
3. Add soup, 1 cup of the cheese, milk, and taco seasoning to a medium bowl; mix until well blended. Spoon over chicken. Top with chips and cover.
4. Bake 30 minutes. Sprinkle with remaining 1 cup cheese and bake, uncovered, an additional 10 minutes, or until cheese is melted and chicken is no longer pink. Serve over rice. Top with chopped cilantro and a dollop of sour cream, if desired.

Enchiladas With Green Sauce/Suizas

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. My kids loved these! You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.