Heavenly Chicken Enchiladas

Ingredients:
-1 lb boneless, skinless chicken
-1 8 oz. pkg. cream cheese
-1 small onion, diced
-1 small green pepper, diced
-1 4 oz. jar green chiles, diced
-3 C mexican cheese, shredded
-1 pkg. tortillas
-1 10 oz can enchilada sauce

Directions:
Cut chicken into bite size pieces and cook in oil or butter in skillet. Next, saute the onion, green pepper and chiles in butter. Add onion mixture to chicken. Ass cream cheese and heat until melted. Spoon mixture into flour tortillas (1-2 spoonfuls). Roll up and put in a greased 9x13-inch pan. Repeat until chicken mixture is all gone. Pour enchilada sauce over enchiladas. Top with shredded cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Garnish with sour cream, guacamole, salsa, lettuce, olives, tomotoes and green onions.

Serve with tortilla chips and refried beans.

Beef Chimichanga’s

6 (12- to 14- inch) flour tortillas
1 pound ground beef
1 medium onion, chopped
½ cup red chili sauce or enchilada sauce
Salt and black pepper to taste
Vegetable oil
2 cups shredded cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Guacamole (optional)
Sliced black olives (optional)

Microwave tortillas to warm. In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube.
In large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with cheddar cheese, lettuce, green onions, and any additional ingredients that you prefer. Makes 6 chimichangas.

Taco Soup

1 lb. Ground beef
1 medium onion (chopped)
½ pkg mild taco seasoning mix
1 (16 oz) can kidney beans, drained and rinsed
1 (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
Tortilla chips
Grated Cheese

Brown ground beef in pot with onions. Add taco seasoning, corn, beans, tomatoes, and tomato sauce. Simmer 20-30 minutes. Serve with tortilla chips, grated cheese and a dollop of sour cream.

Fajitas

1 lb of Chicken or Steak
2 Tbsp cooking oil
Fajita seasoning envelope (found by the gravy envelopes and other seasonings in the spice aisle)
1/4 C H2O
1 Green pepper
1/2 white onion
Small flour tortillas

Cut the meat into 1/2 inch strips. Cook the meat in the oil til it's not pink. Cut the pepper and onion into strips as well and add to meat when it is not pink. Cook on med-high for about 3 minutes (so the veggies are cooked a little but still a little crunchy). Add about a 1/4 cup of H2O and 1/2 of the fajita seasoning envelope and continue cooking for another 3 minutes till the sauce thickens.
Serve on a warm flour tortilla and garnish with your choice of guacamole, sour cream, salsa, cheese or whatever else you like.
We serve tortilla chips and refried beans on the side. It is so easy, fast and delicious! Enjoy!

Juan's Loco Fish Tacos

For those of you who hate fish, have no fear! You can eat these tacos and never even know they have fish in them. The best drink to have with them: homemade limeade... now that's Mexican!


Fish recipe:

• 1 lb. any white fish, cubed (use tilapia fillets if you don't want the "fishy" flavor.)
• 1 egg
• 1/2 cup milk
• 1 cup flour
• 1 tsp. baking powder

couple dashes of the following:

• cumin
• cayenne
• pepper
• oregano
• garlic salt
• black pepper
• red pepper flakes
• ground coriander (cilantro seed)
• paprika

Combine all together and dip fish cubes in batter. Fry in 350 F oil until slightly golden brown.

Condiments:

• Mayo
• chopped fresh cilantro
• hot sauce
• pico de gallo (or any salsa)
• freshly squeezed lime juice
• salt to taste
• chopped scallions
  

Cafe Rio Recipes

Penny emailed this to me the other day so I thought I would throw it on here for all to enjoy.
CAFÉ RIO STYLE CHICKEN SALAD

It makes 8 servings; it’s brand specific for weight watchers fans, if followed exactly each serving is 6 points. Enjoy!!!

LIME RICE:
1 cup dry rice cooked in 2 cups Swanson’s 100% fat free Chicken Broth
1 minced garlic clove
1 tsp. finely grated lime zest
2 tbsp. lime juice
½ tsp. kosher salt
Combine all ingredients and cook in Rice cooker.
2 tbsp. minced cilantro (optional, add after cooking)
(yields 8 (1/4 cup) servings)

CHICKEN:
4 chicken breasts
1 yellow onion, sliced
2 cans diced green chilies
1 can (small) green enchilada sauce
1 tsp. cumin
Kosher salt to taste
Combine in slow cooker and cook on low 10-12 hours (meat will shred itself from the moisture)
(yields 8 (1/2 cup) servings)

BLACK BEANS:
2 15.5 OZ. cans Great Value black beans
1 tomato chopped
½ onion, chopped
½ bell pepper, chopped
1 clove garlic minced
½ tsp. kosher salt
Combine and bring to a boil, reduce heat and simmer 20 minutes
(yields 8 (1/2 cup) servings)

LETTUCE:
16 cups, chopped (or shredded)

PICO DE GALLO:
2 tomatoes
½ onion
¼ to ½ green bell pepper
A few springs of cilantro
Kosher salt to taste
Chop all, mix together, and refrigerate at least 1 hour
Option add lime, garlic salt and salt

DRESSING:
1 (8 oz.) bottle hidden Valley fat free ranch dressing/ or hidden valley dry packet (it needs to be made)
1 tbsp. lime juice
3 to 4 tomatillos (quartered)
1 to 2 crushed garlic cloves
¼ to ½ cup un-chopped fresh cilantro
Combine in blender. Blend until smooth, refrigerate at least 1 hour before serving.
(8 servings, 2 tbsp)

TO SERVE:
Layer 2 cups lettuce, ¼ cup rice, ½ cup Chicken, ½ cup beans, and 2 tbsp. Pico de Gallo. Top with 2-3 tbsp. of dressing and enjoy!

Chicken Salsa Tacos

Here is an easy crock pot dinner!
Put a jar of salsa in the crock pot with a couple of boneless, skinless chicken breasts.
Turn up the heat and let it cook for a few hours.
It is done when the chicken is cooked thoroughly and easily shreds.
We put the chicken mix in warmed fajita size flour tortillas and garish with the following.

diced tomatoes,
avocado
sour cream
salsa
refried beans
shredded cheese

It is so easy and really yummy! Enjoy!