Chicken Lime Tacos

Recipe from Favorite Family Recipes

1 1/2 Lbs. chicken, cubed (I shredded my chicken)
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Cook chicken in a medium skillet in a little oil until no longer pink.

You can cube or shred your chicken. Combine vinegar, lime juice,

sugar, salt, pepper, green onion, garlic and cilantro. Add to chicken.

Simmer for an extra 5-10 minutes. Add chicken to tortillas and

top with lettuce, tomato, cheese, avocado, cilantro, salsa,

sour cream, or any other taco topping you like!

Spanish Skillet Supper

1 lb. ground beef
1-2/3 cup water
1 can (8-3/4 oz.) whole corn undrained
1 package 5.6 oz Spanish rice
3/4 cup shredded cheddar cheese

Brown ground beef in a skillet, drain. Add water
bring to a boil. Stir in corn and rice; bring to a boil.
Reduce heat and simmer uncovered stirring occasionally,
10 minutes or until rice is tender. Stir in 1/2 cup cheese
until melted; top with remaining cheese.

Creamy Chicken Tacos

Recipe from Jamie cooks it up

5 frozen chicken breasts
1 1/2 C salsa
2 cans cream of chicken soup
2 1/2 T taco seasoning
1 T maple syrup
1 t lime juice (you can use bottled)
1 T butter
1/2 C sour cream

Place the frozen chicken breasts inside crock pot.
In a small bowl stir together all other ingredients
but the butter and sour cream. Pour sauce over the
top of the chicken. Cover and cook on high for 4 hours, or
on low for 7-8 hours. Take chicken out of the crock pot and shred
it up with a fork and throw it back in. Add the butter and
sour cream, stir it all around until incorporated.
Cook for 1 more hour. Serve over Tortilla chips or Tortillas.

Top with tomatoes, onions, cheddar cheese, and lettuce.

(Printable Recipe)

Healthy Veggie Tostadas

Corn tortillas
Refried Beans

Toppings:

Cheese, shredded
Lettuce, shredded
Pico de gallo
Salsa
Avocado, chopped
Fresh lime juice

Preheat oven to 450. Spray both sides of the corn
tortillas with cooking spray. Place tortillas on a
baking sheet. Sprinkle cheese on top of tortillas
and bake for 5 to 8 minutes until cheese is melted.
Prepare your toppings. Heat up the refried beans
in a microwave safe bowl. Stir. Take a corn tortilla
and spread refried beans over the top and add whatever
toppings you like.

Chili in a Bag

1 can of favorite chili or homemade
Small 1 1/4 ounce bags of corn chips
lettuce
sour cream
cheese

Let guests serve themselves by opening 1 bag of corn chips.
Add about 1/3 cup chili, some cheese, lettuce and sour cream.
Mix and enjoy!

Leftover Turkey or Chicken Enchiladas

3 cups shredded chicken or turkey (no skin)
2 cups sour cream
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/3 cup canola oil
12 corn tortillas
1 (16 ounce) jar medium hot salsa

In a bowl, mix chicken or turkey, sour cream, 2 cups shredded
cheese, and salt. Heat oil in an 8-to 10inch frying pan over low
heat. Dip the tortillas, one at a time, in the hot oil just until
limp, about 5 seconds. Fill tortillas equally with chicken mixture,
roll up, and arrange side by side, slit side down, in a 9-x13 inch
baking dish. Pour salsa evenly over top. Bake in a 350 degree
oven until heated through, about 20 minutes. If desired sprinkle
with more shredded cheese over hot enchiladas before serving.

Fiesta Chicken Taco Salad

I got this recipe from the book, Recipes from the Big Blue Binder, by Marie Rayner(a wonderful chef and friend!) This recipe is a fabulous summer supper salad and also really easy to prepare!

Dressing:
2/3 cup French salad dressing
2/3 cup chunky salsa
1 tbsp. taco seasoning mix

Salad:
9 cups chopped romaine lettuce
9 oz. grilled chicken, cut into strips
2 cups taco flavored tortilla chips(regular tortilla chips work too-I couldn't find taco flavored and this substitution tasted good too)
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges
3 oz. sliced ripe olives

1/2 cup sour cream to serve
Taco flavored tortilla chips to garnish

Whisk the dressing ingredients together in a small bowl until blended. Set aside.

Mix all the salad ingredients together in a large bowl, tossing well to combine. Pour the dressing over and toss again to make sure all the ingredients are coated.

Divide the salad among 4-6 plates. Top each with a dollop of sour cream and add a few tortilla chips as a garnish. Serve immediately.

Chicken Burritos

4-6 boneless chicken breasts
1/2 c. chopped onion
1/2 green pepper chopped
1 can mexican style stewed tomatoes
1 small can tomato sauce
1 small can chopped green chilis
1 pkg taco seasoning

Place everything in crockpot and stir. Cook on low 6-7 hours or 4-5 hours on high. One hour
before serving, shred chicken with fork. Serve in tortilla and top with sour cream, cheese and whatever else you like!

Chili Verde

Pork chops or roast, cubed(5 to 7 chops or one 3 pound roast)
2 tsp. instant beef bouillon
1 to 2 cans chopped chilies
Garlic salt to taste
pepper to taste

Brown meat in pan. Add enough water to fill pan 1/2 full. Add beef
bouillon. Cook until meat is tender. Add chilies, garlic salt, and
pepper. Heat through. Thicken with flour. Serve over warmed
tortillas. I like to top mine with cheese and onions.

Chicken Enchiladas with Creamy Green Chile Sauce

12 corn tortillas (I actually was able to make 18)
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded (I used 2 cans of chicken and it was good!)
10 ounces shredded Monterey Jack cheese
3/4 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Monterey Jack cheese
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro

Preheat oven to 375 degrees F.Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Recipe courtesy of Allrecipes.com. Photo courtesy of me:)

Mexican Lasagna

I made this the other night and it was delicious! The recipe and photo is from Kraftfoods.com, but I omitted the brand names they recommended because I don't think it matters. I used storebrand cheeses and it was great!

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2 cups mild salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) cottage cheese
1 cup shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained

PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

BAKE 30 min. or until heated through.

Navajo Tacos

3/4 cup of oil
1 pkg. Pillsbury Biscuits
chili (I used can chili, but you can make your own too)
lettuce, shredded
tomatoes, chopped
cheese, shredded
onions, chopped
black olives, chopped

Heat oil in a skillet. Roll individual biscuits into thin circles.

Fry each flattened biscuit for about 20 seconds on each side

or until golden brown. Top each biscuit with chili, lettuce,

tomatoes, cheese and onions. You can also add sour cream

or salsa.

Spanish Rice

1 cup long grain rice
1 glove garlic-minced
2 Tbsp. vegetable oil
1/4 c. diced onion
1/2 c. tomato sauce
1-1/2 Tbsp. chicken bullion granulate
1 sprig cilantro
3 c. water

In a skillet heat oil and add rice. Stir until golden
brown. Add garlic, onion, cilantro, and stir. Add
tomato sauce, chicken bullion, and water. Stir and cover.
Simmer for 20-25 minutes.

Cheese Enchiladas

Ingredients:

1 8oz. can enchilada sauce

1 16 oz. can tomato sauce

1 tbsp. chili powder

1/4 cup water

2 cups monterey jack cheese

2 cups cheddar cheese

12 corn tortillas

Directions:

Mix enchilada sauce, tomato sauce, chili powder, and water.

Set aside. Mix both cheeses together in a bowl (you can add

more cheese if you like lots of cheese). Dip tortilla in sauce

and fill with cheese and then roll up tortilla. Repeat process

stacking each new enchilada next to the previous one until

baking dish is full. Pour remaing sauce over enchiladas and

top with any remaining cheese. Bake at 350 degrees for 10-12

minutes until cheese is melted and bubbly.

Creamy Chicken Tortilla Soup

My mother in law gave me this recipe recently-thanks Cyndi! This soup is awesome! It is one of our families new favorites. Easy and delicious-only hard part is finding Canyon Foods Tortilla Soup. For those of you that have an HEB grocery store nearby, you're in luck. If anyone finds it anywhere else(besides ordering it online or HEB), let me know!

1 (32 oz.) jar Canyon Foods Tortilla Soup
16 oz. heavy whipping cream
8 oz. Velveeta cheese(cut up into small pieces-makes it melt faster)
2 boneless chicken breasts, cooked and cut up OR 2 cans boneless chicken breasts(I use canned-its easier and tastes just as good)

Combine ingredients in heavy saucepan. Bring to a boil, then reduce heat to low/medium and let simmer for 10 minutes or until cheese is melted.

I love to serve it with a dollop of sour cream and crushed tortilla chips on top. Yummmm.

Sour Cream Beef Enchiladas

Hamburger Mixture:
1 lb. browned hamburger
1 can refried beans
1 14oz. can enchilada sauce

Sauce:
2 cans cream of chicken soup
1 40z. can chopped black olives
1 4 oz. can green chilies
1 pint sour cream

1 pkg. flour tortillas
2 c. shredded cheddar cheese

Combine ingredients for hamburger mixture and sauce in
separate bowls. Spoon a little of the meat mixture on a tortilla.
Spoon sauce over the top. Roll up and place in pan. Spoon
remaining sauce over top and sprinkle with cheese. Cover
with foil and bake at 350 for 30 minutes. If desired, you
can place in a freezer bag, seal and freeze. Thaw before baking.

Layered Enchilada Bake

Makes:8 servings

1 lb. lean ground beef
1 large onion, chopped
2 cups Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Courtesy of Kraft.com

Chicken Empanadas

I tried this recipe from The Food Network website (thanks Jori for the idea!). They are so yummy! I love me some empanadas! You can't go wrong with a Paula Deen recipe~

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Slow-Cooker Chicken Tortilla Soup

I stole this off my friend, Kristi's, blog. I made it for dinner the other night and it was quite tasty!

1 lb cooked, shredded Chicken( I stuck 3 uncooked chicken breasts in the crockpot with everything and then shredded it with a fork when it was done)
1 can Rotel
1 can petite diced Tomatoes
1 can Black or Pinto beans
1 medium Onion, chopped
2 cloves Garlic, minced
2 cans Chicken Broth
1 (10 oz) pkg frozen Corn
2 c. water
1 Tbsp. chopped Cilantro
A healthy dash of lime juice
Taco Seasoning to taste
Salt & Pepper to taste
Toppings:
Shredded cheese
Sour Cream
Tortilla Chips
Avocado

Place Chicken, Rotel, Tomatoes, Beans, Onion, Garlic, Corn, Cilantro into a slow-cooker. Then add Chicken Broth, Water and Lime Juice. Top it off with the seasonings. Cover and cook on Low setting for 6 to 8 hours, or on High setting for 3 to 4 hours. To serve, sprinkle soup with cheese, tortilla chips, sour cream and avocado.

Chicken Enchiladas

• 1 small can of hot chopped green chiles
• 1 package of cheddar cheese (shredded)
• 1 large white onion chopped
• chile powder
• 1 package corn tortillas
• approximately 1.5 lbs. of chicken breasts boiled and shredded
• 1 16 oz. can of enchilada sauce
• sour cream
• shredded lettuce

(I don't have exact amounts because I usually just wing it)

1. Wrap the 4 tortillas in a paper towel and warm them in the microwave.
2. Take a tortilla and fill it with the chicken, onions, green chiles (small amount), and cheese. Sprinkle with the chile powder (you decide how much of everything).
3. Pour a small amount of enchilada sauce in the bottom of a 13x9 inch baking dish.
4. Roll the tortilla and lay it seam down in the pan.
5. Repeat until you run out of ingredients or room in your pan.
6. Sprinkle remaining cheese, green chile, and onions on top of tortillas. Sprinkle with chile powder as well.
7. Pour enchilada sauce on top
8. Bake in oven at 350 degrees until cheese is melted and sauce is bubbly (about 20 minutes).
9. Serve with sour cream and shredded lettuce.