Honey Lime Enchiladas

Before

After Another great one from here.

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Honey Lime Enchiladas

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1/4 lbs. pork or chicken, cooked and shredded

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Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

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2 (10 oz) can green enchilada sauce

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equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

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flour tortillas

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Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

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Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

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Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

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I served it tonight with spanish rice and black bean salsa.

Salsa Chicken Tacos

1 lb. chicken, cooked and diced
salsa

Stir in salsa picante to cover chicken. Simmer 10-12 minutes, stirring occasionally.

Fill warmed tortillas and put whatever you like in it; cheese, tomatoes, olives, sour cream, lettuce, etc.

From Karen Hunt

Easy Chicken Enchiladas

Tyson's (or other) chicken fajita strips (you can buy these pre-cooked in the frozen section)
Mexican cheese blend
1 pt. sour cream
2 can cream of chicken soup
1 pack flour tortillas
(green chilis optional)

Heat up (thaw) chicken strips until soft. Cut up into little pieces. Mix with cheese. Mix sour cream and soup together. Put a thin layer spread into bottom of 9 x 13 pan. Roll chicken mixture into tortillas and place in pan. Cover with sauce mixture. Green chilis on top are optional.

This recipe is so versatile. You can adjust how much chicken and cheese and tortillas you use depending on how many you need to make!

Recipe from Melissa Willie

Taco Ring

I think I got this recipe from a Pampered Chef party many years ago. I only used one package of crescent rolls because my kids are being picky and I knew they wouldn't eat very much of it. Usually I use 2 packages and the ring is twice as big. Oh well, this is the basic idea anyway.

Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.

Top with refried beans, pre-cooked ground beef, and grated cheddar cheese. Fold the dough over and seal.

Bake at 375 for 12 minutes until golden brown.

I serve this with shredded lettuce, tomatoes, salsa, and sour cream. Whatever you usually put on a taco works. When I am feeding adults and don't have picky children that cry about sour cream, I take the sour cream and put it in a tube with a fluted end, and squeeze a pretty dollop onto each section of the cresent so it has little white "flowers" all around the ring.

But since I had lots of picky crying children tonight, I made it extra plain and we just added what we wanted afterwards.

Spanish Rice

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fajita seasoning mix (about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Arroz Con Pollo (Chicken With Rice)

Arroz Con Pollo (Chicken With Rice)

Ingredients

6 small skinless bone-in chicken breast halves (about 4 pounds)

1 tablespoon dried oregano

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon vegetable oil

1 can (14.5 ounces) diced tomatoes

1 small onion, cut into 1-inch chunks

2 garlic cloves

1/2 chipotle chile (from canned chipotle in adobo sauce)

1 can (14 ounces) low-sodium chicken broth

1-1/2 cups instant rice

1-1/2 cups frozen peas

1 pint cherry tomatoes

1/4 cup coarsely chopped fresh cilantro lime wedges, for serving

Directions

1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.

3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.

4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.

5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

Easy Homemade Torilla Chips

corn tortillas
vegetable oil
sea salt

Cut the corn tortillas into 6 sections, separate and fry in 350 degree oil until light amber. Drain on paper towel and salt while hot.

Non-Fried Ice cream

3 Tbs. sugar
2 tbsp. cinammon
2 cups crushed Special K cereal
1 cup cornflakes or cornflake crumbs
1 1/2 c. toasted coconut flakes (broil for 4-5 minutes)
vanilla ice cream
caramel syrup
chocolate syrup

Mix all ingredients except ice cream and caramel syrup in large mixing bowl. Scoop ice cream in balls and roll in mixture to coat. You may have to press with your hands to form a ball. Put back in freezer to harden. When I serve this, I put one ball on a desert plate, then drizzle with caramel and chocolate sauces, making a pretty design on the plate.

Cafe Rio Salad

Cafe Rio Salad
Green Dressing:
3 tomatillos, peeled, rinsed, and quartered
1 pkg. Ranch (buttermilk) dressing
1 c. mayo
1 c. cilantro
2 cloves garlic (minced)
1 lime juice plus more for taste
1/2 tsp. cayenne pepper

Blend in blender.
Pork marinade:
Cook pork roast in a crock pot on low for 8 hours with a little water in it. Shred pork. Then add:
1 can enchilada sauce
2 cloves of minced garlic
1 small can diced green chiles
1 can coke (not diet)
1 cup brown sugar
salt to taste
Cook again in crock pot on low for 1 more hour.

Chicken Marinade:
small kraft zesty italian dressing
1 Tbsp. cumin
3 garlic (minced)
5 lbs. chicken
Marinade chicken overnight in any Italian vinagrette dressing. Grill. Or you can cook chicken in the crock pot.

Salad Toppings:
Taco Bowls
Shredded Lettuce
Shredded cheese
sour cream
tomatoes
Avocado/guacamole
Black Beans
corn tortillas cut into strips and fried in oil in a pan
Black Beans:

1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt

Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.

Cilantro Lime Rice:

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

Homemade Tortillas:
3 cups flour ( I use 11/2 cups wheat and 11/2 cups white)
1/2 Tbsp salt
3/4 tsp baking powder
1/4 cup oil
1 1/4 cup very hot water
Mix dry ingredients first, then add water and oil. Mix with a spoon as much as you can and knead rest. Divide dough into 10 balls. Set dough on flowered surface and cover with towel let stand 5 minutes then roll each ball as thin as you can with a rolling pin. Place on a greased or non-stick skillet or 350 degrees on an electric skillet. Flip 3 times- takes 2-3 minutes.

Crockpot Tacos

(recipe from Heather Richey)

Crockpot Tacos
1 package of stew meat
1 red bell pepper
1 green bell pepper
little bit of water
1 pkg. fajita or taco seasoning

Put those 3 ingredients in crockpot and cook on low for 8 hours. Then remove and shred.

Serve with corn tortillas (heated on griddle w/ olive oil).

Toppings:

cilantro--chopped
shredded cabbage
tomatoes
fresh limes
avacodo
sour cream
cheese
Ranch

Creamy Chicken Enchiladas

3-4 chicken breasts, cubes
1 can refried beans
1/2 onion, diced
1 can diced green chilies (I usually omit these because my kids don't like them.)
16 oz sour cream
2 cans cream of chicken soup
2 lb cheddar cheese, shredded
12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the chicken and season with lemon pepper and season salt.

In a medium mixing bowl mix together the soups, sour cream and the green chilies.
Spread a thin layer of refried bean on each tortilla, then place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C) of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, and place side by side in a large casserole dish (This makes enough for me to make two pans full, and I usually freeze one.) Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.

Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes. Picture from Mique.

Fajitas

Fajitas (from Crystal Hanson)

1 lb of flank steak or skirt steak (i used chicken)
1 large yellow onion, sliced
4 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade: ** (I doubled the marinade)
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro, including stems

1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2 Heat to high heat a large pan. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. (Again, i used chicken)Remove from pan & let sit (COVER WITH FOIL) while you cook the peppers & onions.* watch your burner temperature here; you want the heat high enough to give the meat a good carmelization, but not to burn while it cooks all the way through.
3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent. If desired, squeeze a lime or 2 over the peppers.
4 Slice the meat against the grain into thin slices.