Crockpot Enchiladas

I got this from a friend years ago and just re-found it! YUM! We served with guac, salsa, sc, black beans and spanish rice.

Crockpot Enchiladas
1 lb. ground beef, cooked (
1 medium onion, sautéed
1/2 tsp. Adobo seasoning
1/2 tsp. salt
1/2 tsp. pepper
4 whole wheat flour tortillas
1 can corn, drained
1 10-oz. can enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheddar or Mexican blend cheese
sour cream
In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

Chicken Lime Tacos

I've made these several times and they are always a big hit. Enjoy!

1 1/2 lbs. chicken, cubed
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

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Original recipe found here.

Spicy Chicken Tortilla Soup

Chicken Tortilla Soup

1/2 onion chopped
1 T olive oil
1 big can diced tomatoes
2 cans chicken broth
1 jar green enchilada sauce
1 can tomato soup
1 t chili powder
1 t garlic salt
1 t paprika
1 t worchestershire sauce
1 t tabasco sauce (i usually lave this out-you can add if needed/wanted!)
2-3 chicken breasts cut up

chop onion and brown in olive oil
combine remaining ingredients and and simmer for atleast an hour
put in warm chicken

serve with chips, cheese, sour cream YUM!!! we really enjoyed the flavor (and simplicity) of this!

Originally found HERE

Chicken Enchiladas

I got this recipe from the same website as below and thought they were delicious! I have made many many enchilada recipes, but this was the easiest and tastiest! And since I got some rotisserie chickens half off last week, 3 cups of cooked chicken was super easy-I just had to defrost it!!! Enjoy!!!!!!

Chicken Enchiladas

3 C shredded cooked chicken
1 C sour cream
1 C chopped cilantro
1 red bell pepper chopped
1 can (4 oz) green chilies
1 C shredded cheese
1 1/2 t minced garlic
1 t cumin
tortillas
1 jar (16oz) green salsa
1/2 C water

-grease 13x9 dish and preheat oven to 350 degrees
-mix chicken, half sour cream, half cilantro, red peppers, chilies, 1/4 C cheese, garlic, cumin. warm tortillas.
-in blender, puree salsa, water, remaining sour cream and cilantro. Spread 1 C in bottom of dish
-put mixture in tortillas and place in pan
-pour remaining sauce over tortillas
-bake for 35 minutes
-cover with remaining cheese and bake for 15 more minutes

YUUMMMYYYYY!!!!!!! I also added a can on enchilada sauce on top (just b/c we had one handy and we like sauce) and used more cheese.

Original recipe here!

Yummy

Here is a good one from my friend Danielle. You can eat it with chips of stick it in a tortilla with sour cream to make an easy meal. Sometimes I will add chicken and an extra can of tomatoes if I have some.

1 can corn, drained
1 jar salsa
1 can black beans
1 avacado, cut up
cilantro

mix together, EAT! :)

Nachos

Yummy Nachos

topping:
1 lb. ground beef
pkg. of taco seasoning
1 can red kidney beans
1 cup water
1 cup (or so) of salsa
1 cup (or so) of shredded cheese (I used Monterey Jack)

Cook beef, drain. Put back in pan along with everything but the cheese. Bring to a boil and simmer for 5 minutes or so. Remove from heat. Add cheese and stir until melted.

Spoon over tortilla chips and add all the yummy things you can find: lettuce, tomato, sour cream, more cheese, salsa....enjoy!

Lauren's Guacomole

4 avocados

3 tbsp. finely chopped onion

2 finely chopped garlic cloves

2 1/2 tbsp. chopped cilantro

lime juice

1 tsp. salt

Blend avocados and add other ingredients by hand.  Add lime per your preference!!

Confetti Corn Quesadillas

1 c. fresh corn kernels (or a can)

1 c. grated zucchini, squeezed dry

1/4 c. chopped cilantro

1 jalapeno pepper, optional

1 1/2 c. drained and rinshed canned black beans (15 oz. can)

1/2 tsp. salt

1/4 tsp. ground pepper

1 tsp. chili powder

2 c. shredded monterey jack

8 lg. flour tortillas

2 tbsp. vegetable oil

1- In large bowl gently toss corn, zucchini, cilantro, jalapeno, beans, s&p, and chili powder.  Stir in cheese.

2-Heat oven to 200.  Put about 1/3 c. of filling on half of each tortilla spreading to edges then folding the other half over it.

3-In lg. nonstick frying pan, heat 1/2 bbsp. oil over med heat and add 2 of the quesadillas and cook each for 2 min. per side, until the cheese melts.  Transfer to baking sheet and keep them warm in theoven while preparing the others!  Serves 4-6!  Serve w/ salsa, sour cream, guac!

Chicken Enchiladas

Here is the recipe for the Enchaladias I would make for small group. One batch makes a lot. I would click the link to the recipe at the bottom and look at some of the reviews. I usually leave out the 1/2 cup of water (it is already somewhat soupy). It is not super simple, but I think it just tastes so much better!!!!!

Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

For original posting, click here!