Terri's Sour Cream Enchilladas

These enchiladas are my mom’s recipe, and they are SO good!!!! I swear you will love them.

Ingredients:
1 c. chopped onion
1/2 c. chopped green bell pepper
2 T butter or margarine
2 c. chopped, cooked chicken
1 can diced green chilies
3 T butter or margarine
1/4 c. flour
1 t coriander OR cumin
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 small or 8 large flour tortillas

In a large saucepan, saute onion and green bell pepper in butter until tender.
Remove from heat and combine that with the chicken and green chilies in large bowl.
In the first pan, melt the other butter, stir in spices, and add chicken broth. Cook until thickened and bubbly plus a couple more minutes.
Remove from heat. Stir in sour cream and 1/2 c. cheese.
Stir 1/2 cup of the sauce mixture in with the chicken mixture.
Dip each tortilla in sauce, shaking off excess.
Fill each with 1/4 c. chicken mixture.
Arrange in a foil-lined 9x13 pan.
Cover with remaining sauce and cheese.
Bake uncovered at 350 for 25 minutes.

You can make this up to an hour ahead of cooking and refrigerate until it’s ready to give you a little time to clean the kitchen before company comes!! It DOES make a mess, but it is SO worth it!

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas

2/3 cup picante sauce or your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups cooked chicken, chopped

1 cup shredded cheddar cheese

2 green onions, chopped with some tops (about 1/4 cup)

6 (8 inch) flour tortillas

2 tablespoons margarine,

meltedshredded cheddar cheese, for serving

chopped green onions, for serving

picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.Place about 1/4 cup of the chicken mixture in the center of each tortilla.Fold opposite sides over filling.Roll up from bottom and place seam-side down on a baking sheet.Brush with melted margarine.Bake at 400°F for 25 minutes or until golden.Garnish with additional cheese and green onion and serve salsa on the side.

From Deirdre at The Stitching Teacher

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS

• 1 boneless, skinless chicken breasts
  
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro

DIRECTIONS

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Serve with Tortilla chips.

From Allrecipes.com

Foil-Pack Taco Chicken Dinner

We love this simple recipe. And clean-up is a snap!! 4 small boneless skinless chicken breast halves (1 lb.)

4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups thinly sliced peeled potatoes

1 cup KRAFT Mexican Style Shredded Cheese

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream. from Kraftfoods.com

Salsa Chicken Burrito Filling

INGREDIENTS

• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

DIRECTIONS

1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Salsa Stoup

One of my favorite, favorite, soups. And it's healthy!!

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley

Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.

(From Rachael Ray)

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.

This recipe is from the Kraft Foods website.

Tasty Taco Bake

INGREDIENTS
1-1/2 cups crushed nacho tortilla chips, divided
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

DIRECTIONS
Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Top with lettuce. Yield: 4 servings.

From Simple & Delicious Magazine, June 2007

Easy Quesadillas

Easy Quesadillas

Tortillas
Boneless Skinless Chicken Breasts
Cheese
Fajita Seasoning

Clean, trim, and cube chicken breasts. Cover with fajita seasoning.
Brown chicken breasts in skillet.
On Med-low to Medium heat, toast tortilla with cheese and chicken in middle and another tortilla on top, flipping occasionally.

(I wasn't sure how much detail to put on this... maybe someone doesn't know how to make quesadillas!!)