Easy Chicken Enchiladas- Julie Boyd

Ingredients:

4 boneless chicken breasts, cooked and diced
(I use my left over, slow cooked fajita chicken so my chicken is shredded)
1 cup sour cream
1 can cream of celery soup (or mushroom)
1 can cream of chicken soup
1lb Monteray Jack cheese, shredded
1lb Cheddar Cheese, shredded
8+ flour tortillas

Directions:

Place chicken in a bowl. Mix sour cream, cream of celery soup, and cream of chicken soup in a large bowl. Have cheeses mixed together in a separate bowl. Spray or grease a 9x13 pan and fill each torilla with chicke, sour cream mix and cheese mix. Wrap tortilla and place in baking dish, fold side down. Depending on how big your totillas are and how much you put in each tortilla, you should be able to fit about 8 enchiladas in the pan.

Spread the rest of the sour cream mix on top of the enchiladas and the rest of the cheese on top too.

Bake at 350 for 30 minutes or until head all the way through... DELICIOUS!


Here's how I make my chicken for this recipe:
4 Chicken Breasts (Frozen - from CostCo)

1/2 Cup Olive Oil
1/4 Cup Lemon Juice
1/4 Cup Lime Juice
2 Cloves Garlic (minced)
1/8 Tsp Ground Red Pepper
1 Tsp Cilantro
3/4 Tsp Onion Powder
1 Tsp Oregano
1/2 Tsp Celery Salt
1/2 Tsp Minced Onions

Mix all ingredients in a slow cooker, heat on Low for 4-5 hours or until chicken falls apart. (Less time is needed if chicken is thawed).

You can also mix thawed chicken and marinade (let sit in fridge for at least 30 minutes) and broil for 10-15 minutes on each side if you're in a hurry. :)

Enjoy! :)
JB

Mexican Wedding Cakes- Kristee Watts

Ingredients:

1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾+ cup finely chopped nuts
Powdered sugar

Directions:

Heat oven to 350. Mix butter, ½ cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together.

Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, about 10 minutes.

Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Makes about 4 dozen cookies.

Borracho beans: Leann Holstrom

Ingredients:

Water
1 bag dried pinto beans
5 Roma tomatoes chopped with skin and seeds removed
4 slices jalapeno bacon (or any bacon you prefer) chopped
1-2 diced and seeded jalapenos
1 large onion thinly sliced
1-2 cloves of garlic minced
1 tablespoon of chili powder
2 1/2 teaspoons of cumin
salt and pepper to taste

Directions:

Sort beans to remove any shriveled or broken beans. Soak overnight with enough water to cover beans with two to three inches above beans to compensate for swelling.
Rinse soaked beans and cover with fresh water in crock pot. Saute bacon until crisp. Remove from pan leaving drippings in skillet. Saute jalapeno and onions in drippings until onions are translucent 3-4 minutes. Add garlic and saute for 1 minute stirring constantly as not to burn garlic. Add bacon,onion mixture,chili powder,cumin and tomatoes(you can add tomatoes later if you want a firmer texture) to beans. Season with salt and pepper. Cook in slow cooker for 6-8 hours on high or 10-12 hours on low until desired texture of beans is reached.

Mexican Street Corn- Leann Holstrom

Ingredients:

Vegetable oil for cooking grate (or grill pan if cooking indoors)
1/4cup regular or light mayonnaise
3tablespoons sour cream
3tablespoons minced fresh cilantro leaves
1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4teaspoon chili powder
1/4teaspoon ground black pepper
1/4teaspoon cayenne pepper (optional)
4teaspoons juice from 1 lime
1ounce grated Cojita cheese (about 1/2 cup)
4teaspoons vegetable oil
1/2teaspoon kosher salt or 1/4 teaspoon table salt
6large ears corn , husks and silk removed

Directions:

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. You can also cook indoors on a cast iron grill pan. Your house may smell like roasted corn for a bit. :)
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately

Sue's Fresh Tomato Salsa- Sue Bishof

Ingredients:

6 large plum tomatoes, quartered
1/4 small onion
1 large clove garlic
3 fresh jalapeno peppers, seeds & membrane removed
1 handful fresh cilantro, washed, stems removed
1 8 oz can tomato sauce
1 tsp sea salt

Directions:

Put all ingredients in blender and "chop." Don't blend too fine. Add or subtract jalapeno's, onion, or cilantro to taste.

Cilantro Lime Rice- Shaunelle Trenholm

Ingredients:

1 cup uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp lime juice (fresh or bottled works)
1 can (15 oz.) chicken broth
1 cup water
1 Tb. lime juice
2 tsp. sugar
3 Tb. fresh chopped cilantro


Directions:

Combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water and cook until done, about 15-20 minutes. Remove from heat. In a small bowl, combine 1 Tb. lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Bean, Cheese, and Rice Enchiladas- Shaunelle Trenholm

Ingredients:

1 cup rice
1 can refried beans
1 can enchilada sauce
1 can cream of mushroom soup
1 can tomato soup
1 pkg tortillas, any kind
grated cheese

Directions:

Make rice. Mix enchilada sauce, tomato soup, and cream of mushroom soup in saucepan and heat till warm. Layer beans, rice, cheese, and sauce in tortilla then roll together and place in pan. Pour leftover sauce on top of rolled tortillas and top with grated cheese. Bake 350 for 30 minutes.

Mexican Tomato Rice and Beans- Sandra Myers

Ingredients:
1 cup of white rice
2 cups of water
1 15 oz can of diced tomatoes
1-2 tsp olive oil
5-6 cloves of garlic, chopped
1 jalapeno, seeded and chopped finely
1 15 oz can of black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
1/4 cup of fresh cilantro, chopped finely

Directions:

Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes very finely.
Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, cilantro and cooked rice then cook, stirring occasionally, until the rice is warm, 1-2 minutes. Serve immediately. Enjoy.