Chicken Enchilada Casserole

Ingredients:

• 2 lbs chicken, cooked and shredded/sliced into smaller pieces
• ½ cup of sour cream
• ½ cup of green salsa – mild, medium, or hot
• 2 tablespoons of water
• 10 – 8-10 inch tortillas
• 2 cups mozzarella

Preparation:

Preheat oven to 400 degrees.  Cook chicken and set aside.  Mix sour cream, salsa, and water, and pour on a large plate.  Coat the tortillas in the sauce mix.  Add chicken and small portion of cheese to the tortilla.  Roll and place in pan.  Repeat 10 times.  Put remaining cheese on top of the enchiladas.  Cook at 400 for 15 minutes or until cheese is melted and edges are brown.  Add chopped jalapeno for additional heat.

Chicken Enchilada Dip

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (5 ounces) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning

Preparation:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.

Seven Layer Dip

Ingredients

• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper Jack cheese
• 1/2 cup thin sliced scallion greens, green part only

Directions

Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Chicken Tacos

Ingredients:

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf
• 1 (12 ounce) package corn tortillas
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (8 ounce) jar salsa
• 1 (8 ounce) container sour cream

Prepatation:

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.

Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Santa Fe Egg Bake

Ingredients:

• 4 cups frozen southern-style hash brown potatoes
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup fresh or frozen whole kernel corn
• 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
• 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
• 2 tablespoons chopped fresh cilantro
• 8 eggs
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

Preparation:

Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.

Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. 

Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Fajita Lasagna

Ingredients:

• 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
• 1 pound lean ground beef
• 1 can (29 ounces) tomato sauce
• 1 envelope (1.4 ounces) fajita seasoning mix
• 12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide
• 3 cups shredded Colby-Monterey Jack cheese (12 ounces)
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• Guacamole, if desired
• Salsa, if desired
• Sour cream, if desired

Preparation: 

Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.

Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

Margarita Pie

Ingredients:

• 1 cup graham cracker crumbs (12 squares)
• 3 tablespoons powdered sugar
• ¼ cup frozen (thawed) margarita mix concentrate
• 1 pint (2 cups) lime sherbet, softened
• 1/3 cup frozen (thawed margarita mix concentrate
• 3 tablespoons tequila, if desired
• 2 cups vanilla frozen yogurt, softened

Preparation:

In small bowl, mix cracker crumbs and powdered sugar. Stir in  ¼ cup margarita mix until crumbly. Press mixture firmly against bottom and sides of 9 inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. Gently swirl in frozen yogurt. Spoon mixture into crust evenly

Cover, freeze 4 to 6 hours or until firm

Mexican Casserole

Ingredients: 

• 1 lb breakfast sausage hot or regular
• 1 lb ground beef
• 1 medium onion chopped well
• 2 eggs
• 1 can Rotel diced tomatoes drained well
• Bread crumbs as needed

Preparation:

Mix well adding bread crumbs to produce a dense meatloaf.  Place in a #10 Dutch oven that has been sprayed well with a non stick spray.  Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

1 small onion finely chopped

2 medium jalapenos finely chopped

1 can of creamed corn

Mix well.

Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min.  Watch this carefully.  Check for doneness with a toothpick.

Mojito

Ingredients:

• 1/2 teaspoon confectioners’ sugar
• 1/2 lime, juiced
• 1 sprig fresh mint, crushed
• 1/2 cup crushed ice
• 2 fluid ounces white rum
• 4 fluid ounces carbonated water
• 1 sprig fresh mint, garnish

Preparation:

In a highball glass, stir together the confectioners’ sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.

Enchilada Casserole

Ingredients:

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat – cubed
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon dry Mexican or taco seasoning
• 1 pinch cayenne pepper
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen corn kernels
• 12 (6 inch) corn tortillas
• 1/2 bunch fresh cilantro, chopped
• 2 cups shredded pepperjack cheese

Preparation:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. Line the bottom and sides of a 9×13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.