Green Chile Chicken Enchiladas

3-4 lbs chicken

1 1/2 cups green enchilada sauce

8 fajita tortillas

1 cup jack cheese grated

1 cup cheddar cheese grated

1/4 cup sour cream

3 tbsp cilantro

1 avocado sliced

Preheat oven to 375⁰. Cook chicken in electric pressure cooker with enchilada sauce for 20 min. Release pressure & remove chicken. Shred chicken & set aside.

Pour 1/2 cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.

Mix cheddar cheese and jack cheese in a bowl.

Lay out 8 tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about 3/4 cup of cheese for topping.

Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.

Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.

Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).

Stuffed Peppers

6 large green bell peppers (cut in half from stem to bottom) and seeds removed

2 Tbsp vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 lb ground beef

1/2 lb ground pork

1 Tbsp minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 tsp salt

1/2 tsp ground black pepper

1 pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 oz tomato sauce

1 c mozzarella cheese

water (or chicken broth)

Preheat the oven to 350 F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook stirring, until soft, about 3 minutes Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from heat and adjust the seasoning, to taste.

Pour enough water (or chicken broth) into a baking dish just to cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling in heated through, approximately 20 minutes. Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes. Enjoy!

Smothered Baked Chicken Burritos

2 lbs chicken breasts
1 Tbsp oil
1/2 c salsa
3 Tbsp brown sugar
4 oz. can mild diced green chilies
14.5 oz. can diced tomatoes, drained
1 Tablespoon chili powder
1½ teaspoons salt
1 tsp ground cumin

1 tsp garlic powder

1 tsp onion pwdr
½ tsp smoked paprika

½ tsp dry oregano

½ tsp pepper
1 teaspoon liquid smoke
Hot sauce to taste

6 tortillas
1 C shredded cheese

Cheesy Green Chili Sour Cream Sauce:

2 Tbsp oil
1 Tbsp butter
4 Tbsp flour
2 c chicken broth, warmed
1/2 tsp cumin
¼-½ tsp salt
¼ tsp pepper
½ c sour cream
4 oz. can mild chopped green chilies
½ c sharp cheddar cheese, shredded
Hot sauce to taste (opt)

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.

Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes.
Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes.
Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).

To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

Optional Toppings:
Tomatoes
Avocados/guacamole
cilantro
salsa
tortilla strips or chips

Fajita seasoning

1/2 cup chili powder
1 T + 1 tsp ground cumin
2 T salt
2 T + 2 tsp black pepper
2 T dried oregano
1 T + 1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp parsley

Low Carb Tacos

Recipe from: https://www.homemadeinterest.com

1 lb Ground beef                 

2 T. Taco seasoning

1/4 c. water                

2 c Cheddar cheese , shredded

Toppings for taco: Sour cream , avocado, cheese, lettuce, etc.

         

Preheat oven to 350F.On a baking sheet lined with parchment paper or a silicone mat place 2-3oz piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer.

Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups.

Let cheese cool completely then remove.

While you continue to bake your cheese taco shells place the ground beef in a skillet over medium high heat cooking until it is completely cooked through.

Drain the grease from the meat and add the taco seasoning & water.

Simmer for 5 minutes..Add meat to taco shells and top with your favorite taco toppings.

So addicting! Everyone in our family loved these!

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (juiced)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours in advance to enhance flavors.
Serve with Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese-softened (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack or plain jack cheese
small flour or corn tortillas
kosher salt
olive oil

Heat oven to 425⁰.  Line a baking sheet with foil and lightly coat with cooking spray. Place cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic in a large bowl. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a flour tortilla, 1 inch from the edges.  Roll up & place seam down on a baking sheet, not touching one another. Brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.  Dip in Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Wendy's Chili

1 lb. ground beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans, with liquid
1 (29 oz) can pinto beans,with liquid
1 c. diced onion
1 can diced green chiles
1/4 c. diced celery
1 qt. stewed tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt

Brown ground beef in skillet. Drain off fat. In large pot,combine beef, plus all remaining ingredients & bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Or put in crockpot on low for 4-5 hours. Great with Golden sweet Cornbread & honey butter.

Garlic Beef Enchiladas

  

1 lb. ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese

In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.

Mexican Horchata

1 cup long-grain rice
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
ice
Place the rice in a bowl with enough hot water to cover.
Let the rice sit overnight.
Next day, remove the water.
Place 1/2 cup of rice, and 2 cups milk in a blender.
Blend until rice is all ground up.
Mix in 1/4 cup sugar,.
1/2 teaspoons vanilla,.
1/4 teaspoons cinnamon.
Do the same with the other half of the ingredients.
Strain through cheesecloth (or whatever).
Serve over ice.
Serves 6