Enchiladas Verde

1 Tbsp olive oil
1 Tbsp butter
1/2 onion, chopped
4 green onions
4 cloves garlic, minced
15 oz jar salsa verde
1 1/2 tsp cumin, separated
10 oz bag fresh spinach, chopped
8 oz cream cheese
1-3 lbs. chicken breasts, cooked and chopped
18 flour tortillas, taco size
10 oz fire roasted, diced tomatoes
8 oz pepper jack cheese, shredded

Spray baking pan with nonstick spray.
In large pan, cook onions and garlic in olive oil and butter until translucent.
Add 3/4 of salsa verde and 1 tsp cumin. Turn up heat and let reduce a little.
Add spinach, letting it cook down and wilt.
Turn heat to very low and break off pieces of cream cheese and stir until melted.
Add chopped chicken. Turn off heat.

Put a large spoonful of the filling into a tortilla and lay seam side down on the baking sheet. Cover and put into refrigerator until ready to bake.

In blender, add remaining salsa verde, 1/2 tsp cumin, and can of tomatoes. Blend until smooth. This makes enough for two recipes, so store half for later.

Bake uncovered at 350° for 30 minutes. Drizzle desired amount of sauce on each enchilada and sprinkle with pepperjack cheese. Bake 10 more minutes. 

Leftovers can be rewarmed in a 375° oven until hot. 

Mexican Black Beans and Rice

2 tsp Olive Oil
1 C Onion, chopped
1/2 C Pepper (red/yellow/orange/green), chopped
4 C cooked Long Grain Rice
15 oz can Black Beans, rinsed and drained
3/4 C Tomato, chopped
1/2 tsp Ground Cumin
1/4 tsp Ground Red Pepper
1/8 tsp Coriander

Heat olive oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper. Sauté 3 minutes. Add beans and chopped tomato. Sauté 3 minutes or until thoroughly heated. Add spices and rice. Stir. Serve immediately or can be made head and reheated in the microwave. 

Yield: 8 - 1/2 C servings

Recipe from: Jennifer Adams

Pollo Loco Mexican Chicken and Rice

Chicken
4 boneless, skinless chicken breasts

Rice
3 tbsp vegetable oil
1 C uncooked long grain rice
1 tbsp onion (finely chopped)
1 tsp garlic salt
1 tsp taco or other Mexican seasoning
2 C chicken broth
1/2 C tomato sauce

Additional ingredients
1 container Mexican Queso
chopped tomato

Marinate chicken according to Chicken Marinade recipe. Then grill until chicken reaches 165. Cut chicken into strips or cubes as desired.

While chicken is grilling, prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and taco/Mexican seasoning. Stir in onion, tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes. Fluff with a fork.

Heat cheese dip according to package directions.

To serve, place 1/4 C rice onto plate, top with grilled chicken. Pour 2-3 tbsp cheese dip over the chicken and top with chopped tomatoes. Enjoy!

Taco Meat

1 lb Ground Beef
1/4 C Flour
1 Tbsp Chili Powder
1 tsp Salt
1/2 tsp Minced Onion
1/2 tsp Paprika
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
1/8 tsp Cumin
1/2 C Water

Combine all ingredients except water in a bowl. Mix well as you would in making a meatloaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5 to 10 minutes or until done.

Mini Cheesy Enchiladas

12 (6 inch) flour tortillas, warmed
1 (10.75 ounce) Cream of Chicken Soup
1/4 cup sour cream
3/4 cup picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato (optional)
Sliced green onion (optional)

Heat oven to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.

Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.

This can also be made as regular enchiladas with a small amount of the mixture and shredded cheese spread on top of the rolled enchiladas.

                                                                                                               

From allrecipes.com

Chicken Enchiladas

1 Can Cream Of Celery Soup                  

1 Can Cream Of Mushroom Soup          

1 Green Pepper, Chopped                     

1 Medium Onion, Chopped                  

⅔ C Chicken Broth 1 C Chicken Chunks, Cooked

1½ C Cheese, Grated

8 Flour Tortillas

Saute pepper and onion in sauce pan.

Combine soups (do not dilute) and broth. 

Cook until sauce consistency. 

Add chicken. 

Spoon into tortillas. Add a little cheese. 

(You can use cheddar cheese or a Mexican style blend to add a little spice.) 

Roll up tortillas. Pour remaining sauce on top. 

Cover with remaining cheese. 

Cook in 350° oven for about 20 minutes until cheese melts and liquid simmers. 

Yield: 4 servings

Quesadillas

2 7” taco-sized flour tortillas                  

½ C Queso cheese

⅓ C cubed cooked chicken or steak

Heat meat in pan or microwave. 

Place one tortilla in warm skillet. 

Spread chicken or steak evenly on tortilla. 

Spread cheese evenly on tortilla and cover with remaining tortilla. 

Heat until tortilla browns and cheese begins to melt. 

Turn and continue heating on other side.            

Cut into 6 or 8 triangles and serve with salsa and sour cream.