This is super easy to make and a great meal. I adapted the recipe for my families liking. The original recipe was from Trisha Yearwood.
4 boneless, skinless chicken breasts - or rotissire chicken
Salt
2 cans cream of chicken soup
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
Directions
Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 2 1/3 cups of the broth
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
In a large saucepan, combine 2 1/3 cups of the reserved broth, the cream of chicken soup, green chiles, onions, garlic, sour cream, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Tuesday, June 25, 2013
Thursday, June 20, 2013
Oven baked tacos
This is a quick and easy dinner idea i found on pinterest. It has a bit of a twist than regular ol tacos do.
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
Sunday, September 30, 2012
Taco Mac casserole
This is a tasty and cheap dinner that is so simple to make and tastes great.
The recipe comes from this millerfamilyorganizer.blogspot.com
Taco Mac Casserole
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 box macaroni and cheese
4 tablespoons butter or margarine
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa
Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.
The recipe comes from this millerfamilyorganizer.blogspot.com
Taco Mac Casserole
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 box macaroni and cheese
4 tablespoons butter or margarine
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa
Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.
Tuesday, September 4, 2012
Creamy beef enchiladas
Found this recipe on over the big moon and I cannot wait to try it out. Looks yummy.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
Cilantro lime chicken w/corn and black beans
This make great tacos or burritos. This recipe comes from over the big moon
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste
Take ingredients and split everything into two containers.
Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste
Take ingredients and split everything into two containers.
Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Beef burritos
another great freezer meal-crockpot recipe from saving your dinero.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
Friday, June 29, 2012
Mexican chicken
This is such a quick and easy dinner for busy nights. Serve with rice and tortillas or some beans and you have a meal
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Recipe source Pinterest
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Recipe source Pinterest
Friday, June 15, 2012
Mexican black bean lasagna
2 tablespoon(s) olive oil
1 large onion, chopped
2 jalapeños (seeded if desired), finely chopped
1 red bell pepper, cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
1 can(s) (15 oz) black beans, rinsed
1 cup(s) frozen corn kernels, thawed
2 teaspoon(s) chili powder
2 tablespoon(s) fresh lime juice, plus wedges for serving
1/2 cup(s) fresh cilantro, chopped, plus more for serving
1 can(s) (10 oz) can red enchilada sauce (about 1 cup)
9 small corn tortillas
6 ounce(s) Muenster cheese, shredded (about 1 1/2 cups)
Sour cream and hot sauce, for serving
Directions
Heat oven to 425°F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
Spread 1/2 cup enchilada sauce on the bottom of an 8-in. square or 1 1/2-qt baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.
1 large onion, chopped
2 jalapeños (seeded if desired), finely chopped
1 red bell pepper, cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
1 can(s) (15 oz) black beans, rinsed
1 cup(s) frozen corn kernels, thawed
2 teaspoon(s) chili powder
2 tablespoon(s) fresh lime juice, plus wedges for serving
1/2 cup(s) fresh cilantro, chopped, plus more for serving
1 can(s) (10 oz) can red enchilada sauce (about 1 cup)
9 small corn tortillas
6 ounce(s) Muenster cheese, shredded (about 1 1/2 cups)
Sour cream and hot sauce, for serving
Directions
Heat oven to 425°F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
Spread 1/2 cup enchilada sauce on the bottom of an 8-in. square or 1 1/2-qt baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.
Sunday, June 3, 2012
Chicken ranch tacos
I was browsing pinterest and came across this recipe and I cannot wait to try it. They look super yummy.Plus very simple to make.
3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
------------------
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...
Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
Add Ranch dressing, heat an additional 2-3 minutes to warm through.
Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!
3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
------------------
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...
Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
Add Ranch dressing, heat an additional 2-3 minutes to warm through.
Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!
Saturday, May 12, 2012
bbq chicken quesedilla
Makes 1 serving
1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving
1 wedge light creamy Swiss cheese
1 low-carb, high-fiber large tortilla
2 oz cooked and shredded (or finely chopped) skinless chicken breast
1 tbsp canned black beans, drained and rinsed
1 tbsp frozen corn kernels, thawed
2 tbsp shredded reduced-fat Mexican-blend cheese
1 tbsp chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Directions
In a small bowl, mix BBQ sauce with cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half. Top mixture with remaining ingredients.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Lay the half-loaded tortilla on the grill/grill pan, and cook for 2 minutes.
Using a spatula, fold the bare half of the tortilla over the filling and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges and eat up!
recipe from doctor oz website
1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving
1 wedge light creamy Swiss cheese
1 low-carb, high-fiber large tortilla
2 oz cooked and shredded (or finely chopped) skinless chicken breast
1 tbsp canned black beans, drained and rinsed
1 tbsp frozen corn kernels, thawed
2 tbsp shredded reduced-fat Mexican-blend cheese
1 tbsp chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Directions
In a small bowl, mix BBQ sauce with cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half. Top mixture with remaining ingredients.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Lay the half-loaded tortilla on the grill/grill pan, and cook for 2 minutes.
Using a spatula, fold the bare half of the tortilla over the filling and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges and eat up!
recipe from doctor oz website
Friday, April 13, 2012
Beef,black bean and cheese taquitos
1 tsp olive oil
1 lb of lean ground beef (I used 93/7)
1/2 sweet yellow onion, diced
1 tsp coriander
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste, Corn or flour tortillas
1 15 oz can of black beans, drained and rinsed
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside. Put meat mixture in corn or flour tortillas.
Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Recipe comes from for the love of cooking !
1 lb of lean ground beef (I used 93/7)
1/2 sweet yellow onion, diced
1 tsp coriander
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste, Corn or flour tortillas
1 15 oz can of black beans, drained and rinsed
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside. Put meat mixture in corn or flour tortillas.
Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Recipe comes from for the love of cooking !
Wednesday, March 21, 2012
Mexican stuffed shells
We love mexican food and pasta at our house and this recipe gives you the best of both worlds. I cannot wait to try it out soon. Recipe comes from this blog
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
Monday, February 20, 2012
Chicken ranch tacos
I came across this recipe on pinterest and these tacos sound so yummy.Plus it is a quick and easy dinner
3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...
Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
Add Ranch dressing, heat an additional 2-3 minutes to warm through.
Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!
3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...
Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
Add Ranch dressing, heat an additional 2-3 minutes to warm through.
Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!
Friday, December 16, 2011
Chicken and mexican rice casserole
I came across this recipe in a magazine i was reading and it is quick and easy to make.
1 Tbs oil
2 lbs chicken breast
2 C cooked rice
2 C salsa
1 C corn
1 C cheese, shredded
Slice chicken into 1 in strips. Fry in oil until just done, with clear juices. Mix together rice, salsa and corn. Top with chicken. Sprinkle with cheese. Bake at 350 degrees for 15 minutes, or until cheese it bubbly.
1 Tbs oil
2 lbs chicken breast
2 C cooked rice
2 C salsa
1 C corn
1 C cheese, shredded
Slice chicken into 1 in strips. Fry in oil until just done, with clear juices. Mix together rice, salsa and corn. Top with chicken. Sprinkle with cheese. Bake at 350 degrees for 15 minutes, or until cheese it bubbly.
Monday, December 12, 2011
Buffalo chicken tacos
I came across this recipe on pinterest and it sounded so yummy. My hubby and i love buffalo chicken wings so i am sure these tacos will be great too !
Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing * I am gonna use blue cheese
Green onions, sliced thinly
Preparation:
Heat a large Dutch oven over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
Assemble 10 tacos, dividing the toppings evenly among each taco.
Yield: 5 servings, 2 tacos each.
Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing * I am gonna use blue cheese
Green onions, sliced thinly
Preparation:
Heat a large Dutch oven over medium-high heat.
In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
Assemble 10 tacos, dividing the toppings evenly among each taco.
Yield: 5 servings, 2 tacos each.
Saturday, November 5, 2011
Taco Pasta
I came across this recipe over at Beths recipes and i cannot wait to make this. It looks so yummy and quick to make !
pound ground beef or turkey
8 ounce small dry pasta shapes***Beth's notes: I doubled this per original posters notes.
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup(Beth's notes:3/4 cup) of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Drain meat mixture. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
pound ground beef or turkey
8 ounce small dry pasta shapes***Beth's notes: I doubled this per original posters notes.
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup(Beth's notes:3/4 cup) of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Drain meat mixture. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
Monday, June 27, 2011
Baked chicken taquitos
I love taquitos but usually just buy the frozen kind. But i found this recipe over at life as a lofthouse blog and cannot wait to give it a try !
2 1/2 cups shredded cooked chicken
5 oz cream cheese, softened
2 tbs fresh lime juice
1/2 c green salsa
1/4 tsp minced onion
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 c cilantro, chopped
2 tbs green onion, chopped
1 1/2 cups shredded Monterrey Jack cheese
20 corn tortillas
Preheat oven to 400 degrees. Line a baking sheet with tinfoil and spray with cooking spray. In a large bowl, Mix the cream cheese, salsa, lime juice, onion, chili and garlic powder and cumin.
Then add the cilantro, green onion and cheese. Add in your shredded chicken last, and mix well together.
Heat your corn tortillas in a microwave by placing them in between damp paper towels and heating for 30 seconds at a time so their easy to roll and wont crack. Take one tortilla, spreading about 3 tbs of the mixture on the lower part of the tortilla. Roll up, and place seam side down on the baking sheet. Continue with all 20 tortillas. (Make sure none of the taquitos are touching or they will stick together while they bake) After they are all rolled up, spray them with cooking spray. Bake for 15-20 minutes or until edges are golden brown!
2 1/2 cups shredded cooked chicken
5 oz cream cheese, softened
2 tbs fresh lime juice
1/2 c green salsa
1/4 tsp minced onion
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 c cilantro, chopped
2 tbs green onion, chopped
1 1/2 cups shredded Monterrey Jack cheese
20 corn tortillas
Preheat oven to 400 degrees. Line a baking sheet with tinfoil and spray with cooking spray. In a large bowl, Mix the cream cheese, salsa, lime juice, onion, chili and garlic powder and cumin.
Then add the cilantro, green onion and cheese. Add in your shredded chicken last, and mix well together.
Heat your corn tortillas in a microwave by placing them in between damp paper towels and heating for 30 seconds at a time so their easy to roll and wont crack. Take one tortilla, spreading about 3 tbs of the mixture on the lower part of the tortilla. Roll up, and place seam side down on the baking sheet. Continue with all 20 tortillas. (Make sure none of the taquitos are touching or they will stick together while they bake) After they are all rolled up, spray them with cooking spray. Bake for 15-20 minutes or until edges are golden brown!
Sunday, May 22, 2011
Missy's Chicken Enchiladas
These are my favorite enchiladas to make. This is how my sister inlaw makes them and they are always my go to recipe. But i have adapted mine a little bit =)
1 rotisserie chicken shredded - or you can just shred some chicken breasts. But i cheat and do it this way with the already cooked chicken.
2 cans cream of chicken soup
1 lg can green enchilada sauce
1 pkg shredded mexican cheese blend
1 sm can diced olives
burrito size flour tortillas
* And sour cream and salsa if you like to top your enchiladas with it when they are done.
In a mixing bowl combine the cream of chicken soup and the enchilada sauce. Mix well until smooth( reserve at least half to pour over top of enchiladas) Warm the flour tortillas in the microwave so they are soft and easier to work with.Place chicken,cheese,olives and some of the sauce mixture roll up and put in a greased baking pan.Top with remaining sauce and cheese.
Bake at 350 for 20 mins or until golden brown and bubbly
1 rotisserie chicken shredded - or you can just shred some chicken breasts. But i cheat and do it this way with the already cooked chicken.
2 cans cream of chicken soup
1 lg can green enchilada sauce
1 pkg shredded mexican cheese blend
1 sm can diced olives
burrito size flour tortillas
* And sour cream and salsa if you like to top your enchiladas with it when they are done.
In a mixing bowl combine the cream of chicken soup and the enchilada sauce. Mix well until smooth( reserve at least half to pour over top of enchiladas) Warm the flour tortillas in the microwave so they are soft and easier to work with.Place chicken,cheese,olives and some of the sauce mixture roll up and put in a greased baking pan.Top with remaining sauce and cheese.
Bake at 350 for 20 mins or until golden brown and bubbly
Sunday, May 15, 2011
Mexican Dorito casserole
This is not the healthiest recipe but it tastes so good !
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos
1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos
1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Sunday, May 8, 2011
Easy mexican rice
This rice is a quick and easy side dish to any perfect mexican meal.
2 TBSP olive or vegetable oil
1 cup long grain white rice (uncooked)
2 cups chicken broth
1 small can tomato juice
salt and pepper
1 tbs minced garlic - the minced garlic in the jar works great for this
Heat oil in skillet. Add rice and minced garlic and stir frequently over medium high heat until lightly browned. Add chicken broth and tomato juice. Salt and pepper to taste. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid.While it is cooking shake the pot back and forth a few times without removing the lid.(It stirs the rice without having to take the lid off) Simmer/cook for about 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on for another 10-15 minutes.
2 TBSP olive or vegetable oil
1 cup long grain white rice (uncooked)
2 cups chicken broth
1 small can tomato juice
salt and pepper
1 tbs minced garlic - the minced garlic in the jar works great for this
Heat oil in skillet. Add rice and minced garlic and stir frequently over medium high heat until lightly browned. Add chicken broth and tomato juice. Salt and pepper to taste. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid.While it is cooking shake the pot back and forth a few times without removing the lid.(It stirs the rice without having to take the lid off) Simmer/cook for about 20 minutes or until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on for another 10-15 minutes.
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