Brittany's Enchiladas

1 Can Costco Chicken (drained & shredded)

1 Can (16 oz) Refried Beans

Flour Tortillas (soft taco size)

Shredded Mozzarella Cheese

1 Can (28oz) Las Palmas Green Chile Enchilada Sauce

Preheat Oven to 350*. Spray a 9x13 pan.

Place the shredded chicken and the refried beans in a sauce pan. Warm the chicken and the refried beans over the stove top until mixed well and warm. Spread a small amount of chicken & bean mixture onto tortilla. Top with a small amount of shredded cheeses. Roll up and place in 9x13 pan. Continue rolling up tortillas. (I can usually make 8 to 10 enchiladas). Open enchilada sauce and pour all over the enchiladas. Top with more shredded cheese. Bake for 30 minutes. Serve with Rice & sour cream.

Note: If I want to make a few more enchiladas I will add more refried beans to the chicken.

Chicken Enchilada with Green Sauce

Ingredients:
Frozen Boneless Skinless Chicken breast
Large can green enchilada sauce
Tortillas
Shredded Cheese

Directions:
Boil chicken, I sprinkled with garlic salt cuz that's just how I am. When cooked chop up into chunks.

Pour a little sauce into bottom of baking dish. Pour about 1/2 the can into the chicken. Set remaining sauce aside.

On flour tortilla spread chicken mixture, top with cheese then roll up and place in baking dish. repeat until chicken is gone. Pour remaining sauce over the top, spread with spoon as needed. Top with cheese and bake at 350 for 20-30 minutes.

I used 5 chicken breast (Costco package) 12 flour tortillas and baked it in a 9x13" pan and a big can of green enchilada sauce.

This recipe is from Cucina di Harwood

Quesadillas

This recipe is from the Food Network show Quick Fix Meals. These quesadillas are absolutely delicious!

Cooking spray

2 cooked chicken breast halves

8 (6 to 8-inch) flour tortillas

1/2 cup chopped red onions

1/2 cup sliced mushrooms

1/2 cup sliced roasted red peppers (from water-packed jar)

1/2 cup sliced artichokes (from water-packed can or jar)

1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

**I mixed the chicken and vegetables in a bowl (see photo) and then placed on tortilla. It was much easier.

Cowboy Caviar

1/2 c. red wine vinegar
1/4 c. olive oil
2 cloves crushed garlic
cumin, to taste
1 can black-eyed peas, drained
1 can shoe pegged corn, drained
2 Roma tomatoes, diced
1/2 c. chopped cilantro
1 jalapeno, diced
1 avocado, diced

Mix all ingredients together in a bowl. Serve with chips. (It's a type of salsa)

Tortillas

1. Mix together 3 cups of flour and 1 tsp salt.
2. Add 1 cup of water and 1 Tbs vegetable oil and stir until it comes together. (I needed a little more water to get all the flour to be part of the party).
3. Make 12 balls of dough. (I only got 11.)
4.Flatten the dough with your hands or a rolling pin.
5. Spray a pan with Pam (or other such ingredient) and cook each tortilla over medium heat for 2 minutes each side. (Because I didn't roll them out very well I thought they would take more time, but it really only ended up being 5 minutes total to cook all the way through.)

I tried this recipe tonight, and though it was really quite tasty, I think I need to roll them out better, they were a little thick. Also, they tasted best with melted cheese, but what doesn't?!?

Two Meals in One

This is a great way to make one meal turn into another for two days of dinners.
(Picture is of day 2 Enchilladas before they are put in the oven.)

Day 1: Fajitas

3 lbs. pot roast(beef Chuck roast) Only $7 at Winco!!!
1 green pepper, julienned
1 onion, sliced
1 1/2 c. water
1 pkg. fajita seasoning mix

Combine all ingredients in to Crock pot and cook on high for 6 hours.
Last hour of cooking shred beef and add 1 c. brown/white rice to soak up juice.
Reserve about 2 1/2 c. meat mixture for day two.
Serve in tortillas with cheese, salsa, sour cream, guacamole...what ever sounds good.

Day 2: Enchiladas

Leftover fajita beef ( about 2 1/2 c. packed)
8 oz. cream cheese
1 can tomato soup
1 pkg. enchilada seasoning mix
1 1/2 c. shredded cheese
12 tortillas

Reheat fajita beef in microwave for about 2 mins with cream cheese. Stir together. Spread beef mixture over 12 tortillas, roll up and place in baking pan. Mix tomato soup and seasoning packet together. Spread on top of tortillas. Sprinkle cheese on top of sauce. Bake in oven at 350 for 30 mins. or until cheese is melted and food is heated through. Serve with sour cream and guacamole. Enjoy!!

Chili and Cornbread Casserole

I combined two recipes and came up with this...

1 lb. Ground beef
1 can (15-16 oz) chili beans, undrained
1 c. salsa
1 can Rotel diced tomatoes with cilantro and lime juice
3 tsp. chili powder
1 tsp. cumin
1 pkg. (15 oz) honey cornbread mix
1 1/2 c. Mexican cheese
Sour cream

Brown the beef and drain, add beans, salsa, diced tomatoes, chili powder, and cumin. Heat until bubbly. Make cornbread mixture according to package. Spread half of cornbread mixture on bottom of 2-quart casserole dish. Layer beef mixture on top. Spread remaining cornbread mixture on the top just around the edges. Leaving a hole in the middle. Bake at 400* for 18-20 minutes. Then sprinkle with cheese and bake for another 5 minutes until cheese is melted and starting to crisp. Remove from oven. Serve with a dollop of sour cream on top.

South-of-the-border-Calzones

INGREDIENTS
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, with red and green peppers, well drained
1 cup Old El Paso® refried beans
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon ground cumin
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits




DIRECTIONS
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2. Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

Chicken Cheese Enchiladas

from Simply One Dish by Pillsbury (they suggest brand names but I am omitting that)

1 pkg taco seasoning mix
1 T vegetable or olive oil
1/2 c water
1lb boneless skinless chicken breast pieces cut into strips or bite size pieces
3c shredded Monterey Jack cheese
1/3 c fresh cilantro
1/2 t salt
1 container ricotta cheese
1 can (4.5 oz) chopped green chiles
1 egg
1 jar (16 oz) thick n' chunky salsa
1 package flour tortillas for soft tacos & fajitas (6" 12 count)
(I doubled it but replaced second container of riccotta with cream cheese)

1. Heat over to 350. In resealable food-storage plastic bag, mix taco seasoning mix, oil and 1/4 cup of the water. Add chicken pieces; turn to mix. Refrigerate at least 5 minutes, but no longer than 12 hours.

2. In medium bowl mix 2 1/2 cups Monterey Jack cheese, the cilantro, salt, ricotta cheese, chiles and egg.

3. Heat 10-inch nonstick skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.

4. In ungreased 13x9-inch pan (3-quart) glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish. Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish. Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack cheese.

5. Bake 20-25 minutes or until cheese is melted.

Optional: Serve with sour cream, guacamole and additional cilantro.