Green Enchiladas

The yummiest enchiladas EVER!

• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cans green chilies
• 1 8oz. package cream cheese cut into strips
• 1 jar salsa verde
• 1/2 can black beans
• 1 can refried beans
• 6 flour tortillas
• mozzarella cheese, grated

1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.

Chicken Enchiladas

• 2 cans cream of chicken soup
• 1 pint sour cream
• 1 medium onion, finely chopped
• 8 flour tortillas
• 3 cups grated cheddar cheese
• 4 cups chopped cooked chicken

1. Mix chicken soup, sour cream, and onion.
2. Spread 1/4 cup sour cream mixture into each tortilla and top with 1/2 cup chicken and 1/4 cup cheese.
3. Roll up and place in 9x13 inch pan (I put a little of the sour cream suace on the bottom to prevent sticking). Spread remaining sauce over top of tortillas. Sprinkle with 1 cup cheese.
4. Bake at 350 degrees for 40 minutes.
   

Tamale Pile Up

• 1/2 lb. hamburger (browned and drained)
• 1 (14 0z.) can Mexican stewed tomatoes
• 1 Tbsp. chili powder
• 1 Tbsp. chopped green chilis
• 9x9 pan of cornbread
• grated cheddar cheese
• sour cream
• guacamole (optional)
  

Combine first four ingredients in a skillt over stove and bring to boil. Reduce heat and simmer 20 minutes. Slice cornbread. Serve up cornbread and pour tamale sauce on top of bread. Top with cheese, sour cream and guacamole.

Enchi"Lita's"

At my parent's house, this meal is famous because of me. The first time my mom made these enchiladas, I ate more than anyone else. It was quite rediculous! My family calls me "Lita" and since I loved them so much these enchiladas were named Enchi"Lita's."

Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

1. Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook for one minute.2. Add remaining ingredients and bring to a boil and simmer for about 10 minutes.
NOTE: I usually double the sauce recipe because I like a lot of sauce, and then I put a gravy boat on the table with sauce in it from the pans after cooking in case someone wants additional sauce.
Ingredients for 12 enchi"Lita's" tortillas:

• 12 medium tortillas
• 3 12 ounce cans beef, drained and shredded, or 3 cups shredded pot roast
• 1 15 ounce can diced tomatoes
• 1 large onion,chopped
• 3 cloves garlic, minced
• 1-2 packets Sazon
• salt
• pepper
• cheddar cheese

1. In a skillet with a little bit of oil cook onion until transparent, add tomatoes, garlic, Sazon and salt and pepper to taste. Bring to boil, reduce heat and simmer 10 minutes. Add shredded beef and cook an additional 5 minutes.
2. In a 9 x 13 in pan (I usually have to use two pans) pour about 1/2 cup sauce on bottom of pan to prevent tortillas from sticking. Divide meat mixture between the 12 tortillas then add 1/4 cup shredded cheese on top of meat mixture. Roll and place in pan with tortilla opening facing down. Pour remaining sauce over tortillas. Cover with foil and cook at 375 degrees for 20 minutes. Remove foil, sprinkle cheese on top and cook an additional five minutes. Let sit 10 minutes before serving. Serve with finely chopped lettuce and sour cream on top.

Chalupas

This is one of those meals where you have to start in the morning and keep an eye on all day. It's so yummy, but definitly not made for a busy day.

Meat:

• 3 lbs. pork roast (trim off fat)


• 1 lb. pinto beans


• 2 cloves garlic


• 1 medium onion (chopped)


• 2 Tbsp. chili powder


• 1 Tbsp. cumin


• 1 Tbsp. oregano


• 4 oz. can chopped green chilis


• 1 Tbsp. salt

Toppings:

• chopped tomato


• shredded lettuce


• chopped green onion


• olives


• shredded cheddar cheese


• sour cream


• salsa


• tostada shells (the hard, flat, round ones)

1. Put everything in pot & cover with water. Bring to boil, then turn down & cook until beans are tender (keep covered with water). Remove meat and shred. Mash beans.


2. Return to pot. Bring to boil, turn down and let water cook down.


3. Place on tostada shells and add desired toppings!

This makes A LOT! This is the recipe my mom used to feed seven of us (three of them being boys with hearty appetites)!

Spanish Rice

• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped green sweet pepper
• 1 clove garlic, minced
• 1 Tbsp. cooking oil
• 1 tsp. cooking oil
• 1 tsp. chili powder
• 1 28 oz. can diced tomatoes, undrained
• 3/4 cup uncooked white rice
• 1 4 oz. can diced green chile peppers, undrained

1. In a large skillet cook onion, sweet pepper and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice, chile peppers, 1 cup water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed.

Taco Soup

• 1 lb. ground beef
• 1 15 oz. can stewed tomatoes
• 1 15 oz. can water
• 1 8 oz. can tomato sauce
• 1 8 oz. can water
  
• 1 package taco mix
  
• 1 15 oz. can chili beans
• 1 8 oz. can sliced mushrooms, drained
• 1 8 oz. can sliced olives, drained
• 1 can corn, drained

Toppings:

• cheddar cheese, grated
• sour cream
• Fritos corn chips
  

Cook ground beef with some chopped onion in large pot. Add all other ingredients up to the corn and cook until the flavors blend. Serve over fritos and top with cheese and sour cream.

Crock Pot Chicken Enchiladas

I got this recipe from my sister-in-law, Cassie. It's so easy and yummy!

• 2-4 chicken breasts (I usually go by one breast per person eating)
• 1 large bottle salsa
• 1/4-3/4 cup sour cream
• soft tortillas
• cheddar cheese

Place chicken breasts in crock pot. Pour bottle of salsa on top of chicken, just so it's barely covered. Cook on med./lo for 6-8 hours or on high for about 3 hours. Preheat oven to 350 degrees. Place chicken in a separate bowl and shred. Mix in sour cream and some of the salsa from the crock pot (you decide). Place some of the chicken mixture into a tortilla, sprinkle some cheese on top and fold up. Place in baking dish folded side down so that it won't unfold. Continue until mixture is gone. Pour some of the salsa/sauce over the tortillas, sprinkle top with cheese. Cook in oven for 10 minutes!