Chicken Enchiladas

8 flour tortillas

½ c. chopped onion

2 minced garlic cloves

¼ tsp. pepper

2 T butter

3 T flour

8 oz. sour cream

2 c. chicken broth

4 oz. diced chilies

1 c. Monterey jack cheese

2 c. diced chicken

1 small can sliced olives

In a medium saucepan cook butter, onion, garlic and ½ can of olives until onion turns clear. Stir in flour, add sour cream, chicken broth and chilies. Continue to cook and stir until thickens slightly. Remove from heat and add ½ of cheese. Fill tortillas with a large spoon full of chicken and white sauce. Place in a 9x13 pan. Pour remaining sauce on top. Bake @ 350 for 20 minutes. Sprinkle with rest of cheese and olives over the top and bake another 15 minutes.

*Cover with foil for entire baking time or they will be dry.

Pork Carnitas

2 - 4 pounds pork roast

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.
3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
4. 6 servings

submitted by Misty Shawcroft

Grilled Chicken Tostadas

These were so delicious and even healthy! I served them with lettuce, tomatoes, guacamole and Susan's homemade salsa. It has a lot of directions, but it really isn't complicated! Recipe and Picture courtesy of FamilyFun.com.

MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder

TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce

Optional toppings: salsa, guacamole, sour cream, cilantro, green onions


Step 1
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

Step 2
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

Step 3
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.

Step 4
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.

Step 5
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Exquisite Chicken Enchiladas

One of my favorite meals...

• package of flour tortillas
• 2-3 chicken breasts
• 2 cans cream of chicken soup
• 1 to 1 1/2 c. sour cream
• grated cheese
• 1 - 1 1/2 c. salsa

Cook chicken until well cooked and shred-able. (Sorry, I know that's not a word!)  Shred the chicken.  Mix the soup, sour cream and salsa in a bowl.  Set aside 1 cup of this mixture for the top.  Stir shredded chicken into remaining mixture.  In each tortilla place some of the chicken mixture and some grated cheese.  Roll up each tortilla.  Top with the extra sauce, spread evenly.  Sprinkle grated cheese on top.  Makes 8 - 12 enchiladas - about one 13 x 9 pan.  Bake at 350 degrees for 30 - 45 minutes.  

Cream Tacos

Here is one more crockpot recipe:
I got this recipe from Good Things Utah

12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6

*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.

Mexican Pork Recipes

We LOVE these two mexican pork recipes.  Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future.  Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.

SWEET PORK

3 lb. pork roast (butt or shoulder)

1 c. worcestershire sauce

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 T. dried minced onions  

Cook all ingredients in a slow-cooker all day.  One hour before serving, remove roast and shred it.  Dump out the cooking juices.  Put the shredded pork back into the slow-cooker and add:

1 c. dark brown sugar

1 c. red enchilada sauce

Serve hot in tacos or burritos, or whatever.  Top with your favorite mexican food toppings.

"CAFE RIO" PORK

3 - 4 lb. pork roast

2 T. brown sugar

2 tsp. cumin

1 tsp. salt

4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)

1 (12 oz.) can of coke

1 c. chicken broth

2 garlic cloves, minced

1 small onion, chopped

1 c. brown sugar

The night before:  Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper.  Rub on pork roast.  Put in the crock-pot on the lowest setting.

Next morning: Add coke, chicken broth, garlic and onion.  Keep cooking on low setting.

1 hour before serving:  Shred the roast with two forks.  Add 1 c. of brown sugar.  

Serve hot on tacos, burritos, or whatever!  Top with your favorite mexican toppings.

SOOOOOOOOOOOOOOOO yummy!

Shredded Beef for Tacos or Burritos

1 (4 lb.) frozen rump roast

1 c. chicken broth

2 (7 or 8 oz.) cans Mexican style hot tomato sauce (I've used plain tomato sauce, and it is good, too)

3 T. crushed garlic

salt and ground black pepper to taste

1 bunch green onions, chopped

1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker.  Pour the broth and tomato sauce over the top.  Season with garlic and salt and pepper to taste.  Cover and cook on low for 9 hours.  When done, the roast should shred into the juices.  Mix in the chopped green onion and cilantro, and serve with your favorite taco toppings.   

Taco Soup

I know EVERYONE has this recipe already but I am posting as a reminder at how YUMMY and SIMPLE it is to make! My recipe is slightly different than the others that I have seen so maybe you haven't seen this one yet.

1 lb hamburger meat (I love Costco's lean 1 lb rolls already packaged)

2 cans corn (not drained)

2 cans petite diced tomatoes (not drained)

1 packet taco seasoning

1 packet burrito seasoning

4-5 cups water (depending on what consistency you like, I prefer it "soupy" not thick)

1 can sliced olives (drained)

TOPPINGS:

crushed corn chips

shredded cheddar cheese

sour cream

avocado (sliced or diced)

cilantro (finely chopped)

dash of hot sauce (or 15 dashes of hot sauce if you are like me and LOVE SPICY)

Black Bean and Tortilla Bake

I've made this a few times and we really enjoy it. In fact, I just finished prepping it for our dinner tonight and will just pop it in the oven 30 minutes before we're ready to eat.

I think it's a great meatless meal. However, if you have a husband who MUST have meat with every dinner, I think you could add chicken and it would taste really good. This meal also makes for great leftovers (if you have any left over...)

1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce- I use a 15 oz can, I actually can't see how 8 oz would be nearly enough sauce)
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons

Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.

Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Chicken Fajitas

We tried this new recipe tonight, and it was really good!

2 T. oil
3 T. lemon juice
1 garlic clove minced
1 t. cumin
1 t. garlic powder
1 t. onion powder
dash hot sauce
salt/pepper

Combine everything and marinate chicken breasts for atleast 20 minutes. I put in a ziploc bag. We cooked on the grill.

Slice onions and peppers and cook in skillet on stove with a little olive oil, and salt and pepper. When chicken is done, slice and add to cooked peppers and onions.

Wrap in tortillas with sour cream, cheese, and homemade salsa. Yum.

Beef Taco Rice

I got this one from Cooking Light and we tried it the other night. It's pretty easy to assemble when you're in a hurry and tasted great. We had plenty of left-overs for lunch the next day and it almost tasted better re-heated. Sorry I don't have a cool picture like Laura!

Ingredients
4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1.25-ounce) package taco seasoning, divided
4 cups uncooked instant rice
1 (15-ounce) can tomato sauce
1 pound ground beef
Cooking spray
1 (16-ounce) can fat-free refried beans
1 cup package shredded Mexican blend or cheddar cheesee

Preparation:
Preheat oven to 350°.
Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan. Stir in remaining taco seasoning.
Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread the remaining rice mixture over cheese; top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.
Yield
10 servings (serving size: about 1 1/4 cups)
Nutritional Information
CALORIES 371(18% from fat); FAT 7.5g (sat 3.6g,mono 2.5g,poly 0.4g); IRON 4.4mg; CHOLESTEROL 42mg; CALCIUM 221mg; CARBOHYDRATE 51.2g; SODIUM 696mg; PROTEIN 23.7g; FIBER 3.8g
Cooking Light, JULY 2001

*we ate it with a little bit of light sour cream on top.