Kathy, here are a few of our favorites
* Exported from MasterCook *
Chicken Enchilada Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex
Amount Measure Ingredient -- Preparation Method
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1 doz corn tortillas
veg oil
1 small onion -- chopped
1 clove garlic -- crushed
1 (4oz) can green chilies -- undrained
1 (14-1/2 oz) can beef broth
1 (10-3/40z) can chicken broth
1 (10-3/4oz) can cream of chicken soup
1 (6-3/4oz) can chunk style chicken
1 1/2 cups water
1 tbl steak sauce
2 tsp worcestershire sauce
1 tsp cumin
1 tsp chili powder
1/8 tsp pepper
3 cups shredded cheddar cheese or 2-3 cups light
chopped velvetta
paprika
Cut 6 tortilla into 1/2" wide strips; set aside. Cut remaining tortills into wedges and fry in hot oil until crisp; set aside. Saute onion and garlic in oil in Dutch oven. Add remaining ingred. except cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hr. Add tortills strips and cheese; simmer, uncovered, 10 min. Sprinkle with paprika and serve with reserved chips.
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* Exported from MasterCook *
Chicken Tortilla Bake
Recipe By : Taste of Home
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Tex-Mex
Amount Measure Ingredient -- Preparation Method
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3 cups shredded cooked chicken
2 (4oz) cans chopped green chiles
1 cup chicken broth
1 (10-3/4oz) can condensed cream of mushroom soup -- undiluted
1 (10-3/4oz) can condensed cream of chicken soup -- undiluted
1 small onion -- finely chopped
12 corn tortillas
2 cups (8oz) shredded cheddar cheese
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half the tortillas on the bottom of a greased 13x9x2" baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat. Bake, uncovered, at 350 degrees for 30 min.
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NOTES : I added a little Taco Bell taco sauce also.
* Exported from MasterCook *
Easy Enchilada Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casserole Tex-Mex
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Here's a tried & true family favorite:
1 pound ground beef or turkey
2-3 cloves garlic, minced
1/4 cup minced onion
1 small can enchilada sauce
1 can cream of mushroom soup
1 soup can of milk
2 dozen small corn tortillas
8 ounces grated cheddar cheese
8 ounces grated monterey jack cheese
additional minced onion (if desired) about 1/2 cup
Preheat oven to 350 degrees.
Spray 13x9 inch pan with spray. In medium saucepan, combine enchilada sauce, mushroom soup, and soupcan of milk. Heat over low heat and mix well. Keep warm. In skillet, crumble hamburger/turkey and cook with onion and garlic together until cooked through. Warm corn tortillas slightly in oven/microwave/toaster oven.
Take one tortilla and dip it in the enchilada sauce mixture. Place at bottom of pan. Continue with 5 more tortillas, covering the bottom of pan as best as you can (there will be some bare spots, that's OK). Sprinkle with 1/4 of the meat mixture. Sprinkle with some of each cheese. Sprinkle with additional onions (if desired). Continue three times with the layering process:
1. Tortillas dipped in sauce
2. Meat mixture
3. Cheeses
4. Additional onions (if desired)
The final layer should be tortillas in sauce. Then sprinkle with the remaining cheese.
Bake in oven at 350 degrees for approximately 15-20 minutes or until cheese is bubbly. Remove from oven and let stand for about 5-10 minutes. Cut with knife and serve warm. You can serve sour cream, salsa, green onions, tomatoes, and hot sauce on the side, if desired.
This is easier to make than traditional enchiladas and tastes great! Hope you like it..........
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* Exported from MasterCook *
Sour Cream Chili Bake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Tex-Mex
Crockpot
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
-M, Me (9:49:04 pm) : Sour Cream Chili Bake1 pound Ground beef
1 can Pinto beans, drained (15 oz)1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)1 cup Shredded cheddar or american cheese
1 tablespoon minced onion1 cup Water4 cups Corn chips1 cup Sour cream
1/2 cup Shredded Cheddar or American cheese
Brown ground beef; drain. Transfer meat to crock pot.
Stir in beans, enchilada sauce, tomato sauce, 1 cup of
cheese, onion and 1 cup of water.
Reserve 1 cup of corn chips; crush the remaining chips
and add to the meat mixture. Cover and cook on low
heat for 8 to 10 hours. To serve, top with sour cream,
remaining cheese, and reserved corn chips.
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* Exported from MasterCook *
Sour Cream Chili Bake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Tex-Mex
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
-M, Me (9:49:04 pm) : Sour Cream Chili Bake1 pound Ground beef
1 can Pinto beans, drained (15 oz)1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)1 cup Shredded cheddar or american cheese
1 tablespoon minced onion1 cup Water4 cups Corn chips1 cup Sour cream
1/2 cup Shredded Cheddar or American cheese
Brown ground beef; drain. Transfer meat to crock pot.
Stir in beans, enchilada sauce, tomato sauce, 1 cup of
cheese, onion and 1 cup of water.
Reserve 1 cup of corn chips; crush the remaining chips
and add to the meat mixture. Cover and cook on low
heat for 8 to 10 hours. To serve, top with sour cream,
remaining cheese, and reserved corn chips.
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* Exported from MasterCook *
Spanish Rice
Recipe By : Doris O'Reilly
Serving Size : 1 Preparation Time :0:00
Categories : Side Dish Tex-Mex
Amount Measure Ingredient -- Preparation Method
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1 cup rice
1 small can tomato sauce
1 teaspoon chili powder
1 teaspoon "Chili Quick"
1 teaspoon cumin
salt, onion and garlic to taste
1 3/4 cups boiling water
Cover rice with water; soak at least 2 hrs. Drain. Saute onions and garlic until golden. Add remaining ingred. Add boiling water. Cover tightly and simmer about 20 min.
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NOTES : Any Taco or chili seasoning mix can be used for "Chili Quick"
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