White Chicken Enchiladas

Are you a corn tortilla family or a flour tortilla family?

We are both.  Or should I say I am a corn tortilla fan and everybody else in my family is a flour fan.

Growing up I don't remember having a lot of flour tortillas around.  When we had tacos, we always had corn.  I loved it and still love it to this day. The hubs on the other hand grew up in a family that only had flour tortillas around.

So most of the time we compromise.  When we make tacos I do both. When we have enchiladas I do both.  But this time I decided I was going corn all the way.  I wanted it to be true enchilada style, especially since there is a local Mexican bakery and they make the best corn tortillas.  So yummy!

The hubs loves enchiladas and I love finding recipes that has you make your own sauce and doesn't have any cream soups in them.  This recipe was fantastic (even if it did have corn tortillas--everybody still enjoyed it, silly kids!).  Fabulous flavor and easy, especially since I used the leftover chicken from my roasted rock salt chicken.  You really can't go wrong with one of this woman's recipes!

White Chicken Enchiladas

(click here for printable version)

2 1/2 cups cooked, shredded chicken
2 cups chicken broth (reserved from cooking or bouillon)
3 tbsp canola oil
12 whole corn tortillas
1 large onion, diced
3 (4oz) whole green chilis, diced (optional)
1 jalapeno, seeded and diced
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
1 cup sour cream
2 1/2 cups Monterey Jack Cheese, grated
Salt and pepper, to taste
Cilantro, Chopped

1. Preheat oven to 350°F. Heat 2  of the tablespoons  of canola oil in a small skillet over medium-high heat. Fry tortillas for 10 seconds on each side and stack on paper towels to drain. Set aside.

2. Heat remaining tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies (if you are using), and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and cream. Stir, allowing mixture to bubble and get hot then turn off heat and set aside.

3. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in remaining chicken broth and whisk together, cooking for another minute or two. Stir in the other half of the chilies (if using) and then reduce heat to low and stir in sour cream. Add 1 1/2 cups of the grated cheese and remaining 1/2 teaspoon paprika. Stir until cheese is completely melted. Add salt and pepper as needed.

4. To assemble enchiladas, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese sauce all over the top of the tortillas. Top with extra cheese if you’d like (because more cheese is better :) and bake for 30 minutes. Remove from oven and sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Enjoy!

Source: Pioneer Woman

Crockpot Chicken Taco Chili

Oh my word, the wind is howling outside my window and the rain is pouring.  I guess fall has officially begun.

And it's so nice that I can be huddled inside warm and cozy.  I love crockpot meals this time of year.  Especially because I just got 40 lbs of chicken and this recipe was perfect to try out my chicken.

I love sticking something in in the morning and having such a yummy smell in my house by dinnertime.  The kids love it too when they come home from school and smell something delicious for dinner.  And we can't usually go wrong with crockpot and chicken combined.  Even my daughter that swears she doesn't like meat will eat a little of bit of chicken.

Funny story about her.  She takes after my sister Emily--the one who posts occasionally for me on this little blog (and who had a birthday yesterday and is the big 21).  Emily eats a little meat but has had a huge aversion to touching it.  So Sarah, my daughter, was talking to me in the kitchen while I was starting to trim the chicken the other day(it's all boneless, skinless breasts but they still have some fat that I like to remove).  All of a sudden she starts gagging and has to run out of the room.  She comes back into me and says that watching me cut up chicken was making her want to throw up.  Oh the silly girl!

Anyways...this chicken taco chili was fantastic.  We served it over rice because my kids absolutely adore rice, but it is fantastic by itself too.  It is hearty and perfect for the fall.

Crockpot Chicken Taco Chili

(click here for printable version)

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn

2 14.5-oz cans diced tomatoes w/chilies

1 packet taco seasoning

1 tbsp cumin

1 tbsp chili powder

3-4 small boneless skinless chicken breasts

1/4 cup chopped fresh cilantro, optional

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese, sour cream if wanted. Enjoy!

Source: Skinny Taste

Mexican Stuffed Shells

Happy Cinco de Mayo everyone (tomorrow anyway)!!

Thanks to sister-in-law getting married on the 5th of May and having a Cinco de Mayo reception, I always remember this holiday.

We are lovers of mexican food at our house and any excuse to have a party is a win, win situation.  Now if someone could just teach me how to make real tamales I would be in heaven!  Ah...my mouth is watering just thinking about them.

This was quick, easy and delicious.  Serve it with some spanish rice and it is a perfect meal.  Plus something about shells and the kids think it's pretty awesome, maybe because it's like a present inside.

Hope you have a great weekend celebrating--we have lots of family coming to town for Kathryn's special day so we are going to parrrtay!

Mexican Stuffed Shells

(click here for printable version)

1 1/2 cups salsa
1 lb. ground beef
2 tbsp taco seasoning
2 tbsp water
4 oz. cream cheese
14-16 jumbo pasta shells
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

1. Preheat oven to 350°F.  Pour salsa on bottom of 9x13 baking dish and set aside.

2.  In a frying pan cook ground beef. Add taco seasoning and water.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

4.  Stuff each shell with the meat mixture. Place shells in baking dish, open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

5.  After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (ie green onions, black olives). Serve with sour cream and enjoy!

Source: The Way To His Heart

Red Chile Sauce Enchiladas

I hate it when I am sick.  It's like the whole world shuts down.

The hubs does as best as he can, bless his soul, but...it's just not the same as Mom.  

He always tells me that I should lower my expectations (and I probably should) but I am just so use to multitasking that it's hard to chill out and let him do the best he can while I mope on the couch.

I think it's a Mom thing.  We are able to work on homework with two different children, while making dinner and sweeping the floor, and entertaining the baby.  Most men aren't blessed with that talent but I know they try hard, especially the hubs while I trying not to throw up from the dizziness in my head!

In honor of him taking care of me, I thought I would post one of his favorites. I have mentioned before how much he loves enchiladas.  These Honey Lime ones were amazing and these didn't disappoint either.  I love a good, homemade red sauce and the flavor of cilantro was perfect!  Add some spanish rice and it's a delicious meal.

Red Chile Sauce Enchiladas

(click here for printable version)

1 medium onion, chopped fine

1 jalapeno, seeded and chopped fine

1/2 tsp salt

1 tsp canola oil

3 medium cloves garlic, minced

2 Tbsp chili powder

2 tsp ground cumin

3 tsp sugar

2 (8-oz) cans tomato sauce

1 cup water

1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts--if they are really thick I cut them in half length-wise)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey jack cheese

1/2 cup minced fresh cilantro

12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)

cooking spray

1.  In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar.  Cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

2.  Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. 

3.  Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

4.  Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

5.  Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

6.  Heat oven to 400° F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

7.  Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.  Serve with sour cream, guacamole, salsa, additional cilantro, if desired.  Enjoy!

Source: Mel's Kitchen Cafe

Honey Lime Enchiladas

 Now that the cooler weather is officially here my oven is on constantly.

I am loving trying all sorts of new things--especially ones I have been drooling over all summer.

This was one of those.  My husband L.O.V.E.S enchiladas.

In my family, birthday tradition says that the birthday person gets to have his/her favorite meal (within reason of course).  My hubby's first birthday that we celebrated together he requested enchiladas.  So I made some the way my mom always made them, which by the way are very delicious.

He was smitten and talked about them constantly--sweet guy!  He has then requested them every year now for 11 years.  Now he says it's time to change.

One bite of these lovely ladies and he says they are now number one.  I guess I know what I am making him this year :).

Honey Lime Enchiladas

(click here for printable version)

1 small sweet onion, peeled & diced 

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced

salt & pepper (to taste)

6 Tbsp. honey

5 Tbsp. lime juice (1 large lime)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce 

1/2 c. heavy cream

1.  Saute onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed--you don't want to dry out the chicken. 

2.  Remove chicken from crock pot and shred. Drain out juice, leaving a 1/4 c. in crockpot.  Add honey and lime to the juice--mixing until honey is completely dissolved. Add chicken to honey mixture, put lid on, and let marinate 30-40 minutes on low.  

3. While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of green enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.  Enjoy!

Source:  Favorite Family Recipes

Creamy Chicken Taquitos with Cilantro Lime Sauce

Does anyone hate dandelions as much as I do?

My hatred runs fast and deep for these yellow flowers of destruction.  I never knew I hated them so much until we lived in our first home.  We had very kind old people that lived next door but their back yard had no grass, only dandelions.

He would mow it faithfully but in the meantime, those little seeds of awfulness spread all over our lawn (and I'm sure every one in the neighborhood).

Every year it started the same way, the weather started warming up and I started digging up every dandelion I found before they could seed out.  I would spend hours everyday (obsessed?) digging those evil things up.  Then after a month I would give up and just spray them.  A girl can only handle so many hours of digging, plus I hated to resort to spraying but I didn't know what else to do.

Since then we have moved but dang it!  We have not moved from the dandelions.  

They are worse this year than I can ever remember.  And it doesn't help that the wind blows every day spreading those seeds every where.

My girls hate for me to dig them out because they like to bring me "bouquets of those pretty, yellow flowers" but no fear I am trying my darnedest to eradicate every single one from my yard!

Hope you all don't have them as bad as we do but I just might resort to making dandelion jelly.

In the mean time since it's spring and we are loving being outside I made these fabulous beauties.  They are so quick to make and very tasty.  

  I have seen them all around the Internet and on a warm, outside all day day I finally gave in and made them.

 I am so glad I did it.  I took them to a party and they were a huge success with all age groups.  

They are absolutely delicious and I am mad at myself that I didn't make them sooner.  I now crave them and we have since had them twice in one week.  They are so yummy, especially the dipping sauce. Everything tastes better with sauce, right?

Creamy Chicken Taquitos with Cilantro Lime Sauce

(click here for printable version)

3 oz. cream cheese, softened

¼ c. salsa (green or red, your choice)

1 T. fresh lime juice

1 t. chili powder

½ t. cumin

½ t. onion powder

2 cloves garlic, minced

3 T. chopped cilantro

1-2 green onions, chopped

2 c. shredded cooked chicken (from a can works awesome)

1 c. shredded Mexican cheese (cheddar, pepper jack, Monterrey jack, etc.)

10-12 6-inch flour tortillas

Cooking spray

Kosher salt

Sauce:

1 pack (1oz) Hidden Valley Ranch Dressing Mix

1 c. mayo

1/2 c. milk

2 T. lime juice

2 cloves garlic, roughly chopped

1/2 c. roughly chopped cilantro

hot sauce, to taste (optional, I don't add any so my kids will eat it)

1.  Preheat oven to 425˚ F.   In a large mixing bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

2.  Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt. Don't be tempted to skip this part, it adds a very nice touch.  Bake 15-20 minutes, until crisp and golden brown.   

3.  To make the sauce, put everything in the blender and blend until smooth.  Place in bowl and refrigerate until ready.  Make it several hours ahead of time to allow it to thicken.  Serve with warm taquitos and enjoy!

* These would work great for a freezer meal.  To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.

Source:  Annie's Eats and Our Best Bites

Mango Pico De Gallo

So I need to get something off my chest (figuratively speaking of course).

I love to garden and take care of my yard.  It's one thing that gives me great joy.  I love to be outside with my hands in the dirt and watching things grow--must be the farm part coming out.

Because of this I take great pride in my yard and my garden (it's not all that to look at right now but one day it will be right!?!).  Last year I had to replant several things in my garden because of some neighbor children, which frustrated me greatly but I thought, okay we will fix that.

And up went a fence--to take in the ENTIRE backyard so my garden wasn't open to wandering children.

Fast forward a year.  When I came home several weeks ago, from Seattle, the first thing I noticed was that my beautiful, little but growing wonderfully apple tree was missing all its branches.  And I mean all its branches.

So of course instead of greeting my husband with a huge hug and kiss and telling him I was so glad to see him (which I was) I asked, "What happened to me tree?"  (Sorry honey, I did really miss you though!)

He didn't know anything had happened to it to I walked over and I found all it's missing branches stuck in the mud in our berm.  He did tell me that the 3 year old little neighbor boy (same neighbors as before) was playing out front about 5 minutes before I got home but he wasn't watching him and had only noticed he was out there.

I was so mad!  I have been mad for weeks!  It's not exactly a situation that you can go speak to the parents about so I have stewed and tried to "get over" it.  I missed saving my tree by 5 minutes!

So in honor of letting it go and replanting a peach tree in honor of my dead apple tree I have just told the world and I am over it.  No more bringing it up to everyone person who will listen to me anyone!  Hold me to it please.

Now back to the mangoes (thanks for letting me vent).  When we were in Seattle we had mango salsa on almost everything we ate.  I LOVE that stuff! It is amazing with pretty much anything.

And since we have been getting mangoes in our Bountiful Basket, I thought I would make some pico to go with chips one day for lunch and tacos for dinner.  

It was a huge hit.  Even the kiddos liked it. So tasty!

Mango Pico de Gallo

(click here for printable version)

2 ripe mangoes, cut in small cubes

1/4 c. cilantro leaves, diced

1/4 c. onion, diced finely

1 T. lime juice

1 jalapeno pepper, seeds removed and diced finely

Kosher salt, to taste

1.  Combine all ingredients in medium bowl and refrigerate until ready to serve.  Note: the mangoes will get mushy if you let them sit too long.  I like to do mine not more than 4-5 hours before I need it.

Sharing this with: Blue Cricket Design, Turning the Clock Back, Paisley Passions, Fireflies and Jellybeans, Creations by Kara, Everyday Tastes.

Grilled Chicken Quesadillas

There are just some days that I don't have a lot of time to make dinner and I like to have fast recipes on hand.  This is one that we enjoy and it's even faster when you use canned chicken (I use the Costco brand).  If you're like my husband and you prefer what I scientifically call a "more chickeny" flavor, try using chicken thighs.  I found the recipe here.

1 T. chili powder

2 T. fresh cilantro, minced

1 T. olive oil

Juice of 1 lime

1 t. salt

1 t. cumin

½ t. red pepper flakes (opt.--my kids find it too hot to use any)

4 boneless, skinless chicken breasts halves

Half a yellow onion, roughly chopped

Half red pepper, chopped

2 tomatoes, seeded and diced

Corn tortillas (6-7 inches)

Cooking spray

Shredded cheese (pepper jack, cheddar, etc.)

1.  Heat a grill pan or skillet over medium high heat.  Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine.  Add the chicken breast halves and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and shred the chicken into small pieces.  Add the onion to the pan and cook until tender and golden, about 5 minutes. (Like I said above you can also use canned, pre-cooked chicken instead.  If you do, mix the chicken with the seasonings, and saute the onions and peppers separately).

2.  Combine the shredded chicken, cooked onion, pepper and diced tomatoes in a mixing bowl; toss to combine.  Lightly brush or spray one side of a tortilla with vegetable oil, and flip the tortilla over on a work surface so the oiled side is facing down.  Place about a quarter of the chicken mixture onto one half of the tortilla, and sprinkle with shredded cheese.  Fold over the tortilla to sandwich the filling inside.  Repeat with the remaining tortillas and filling mixture.

3.  Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside.  Slice into wedges and serve with sour cream and salsa, (preferably this fresh salsa).

Rotel Dip

My family introduced this to me.  It is wonderful.  It is simple, yummy and tastes almost like guacamole with a lot less work.  I love that it whips up so quick and is perfect for a side dish or a BBQ.  I have never used Rotel before but now I have a year supply (it's true) just for this recipe.  Try it and you will love it too.  My family found the recipe here.

Rotel Dip

(click here for printable version)

3 avocados, finely diced or mashed

3 Roma tomatoes, chopped

1 can Rotel, drained

3-4 green onion, finely chopped

Cilantro, finely chopped

1 spoonful of Mayo (not Miracle Whip, I promise)

Garlic salt, to taste

1.  Combine all the ingredients in a bowl and stir until well blended.  Serve with tortilla chips.

Notes:  The cilantro is completely to taste.  I don't like a lot of it so we use about 1/2 of a bunch.  The mayo is to reach the desired consistency, add more or less depending on what you like.  We use a soup spoon to measure, if that is helpful.

Steak Fajitas

Anything we can roll up in a tortilla is a hit at our house.  The kids love it.  This is a quick and easy recipe.  Sometimes I like to make up a very involved sauce but this is one for a last minute meal.

2 lbs sirloin steak, sliced thin, with fat trimmed off

1 c. bbq sauce, we use Sweet Baby Rays

1 pck. fajita seasoning mix

1 small onion, sliced thinly

1 pepper, sliced thinly

2 T. oil

Toppings:

Lettuce

Tomatoes

Sour cream

*  Put bbq sauce and half of fajita seasoning packet in ziploc bag and mix well.  Add your steak to the bbq mixture and let sit at room temperature for 30 minutes (you can do this ahead of time if needed and it works fine too).  Cook over medium heat in frying pan until meat is just barely pink.

*  While meat is cooking, put onions and peppers in another frying pan.  Add oil and rest of fajita seasoning packet.  Stir well and cook over medium heat until vegetables reach your desired tenderness.  Put in warm tortillas and serve with your desired toppings.

Flatas

This is a recipe I had a lot growing up.  It is so quick, has minimal ingredients, yummy, and mostly my kids love it, so it is on the keeper list.

1 lb. ground beef

1 1/2 c. montery jack cheese, shredded

1 small can enchilada sauce

Tortillas

Butter, softened

1/2 c. sour cream

1/2 c. salsa

* Preheat oven to 350 degrees.  Cook ground beef in medium saucepan until done, making sure to break into small pieces.  Add enchilada sauce.  Take a tortilla, butter the edges and fill with beef mixture, about 1/4-1/3 cup.  Sprinkle cheese down the middle.  Roll up tightly and place seam side down in glass baking dish.  Repeat until beef mixture is gone.  Place in oven and cook for 30 minutes.  

* Just before done, mix sour cream and salsa together in small bowl.  Remove from oven and serve with sour cream mixture.

Beef Enchiladas

I found this recipe on Blogchef and we really enjoyed it.  We eat chicken enchiladas quite a bit so it was nice to have a change, plus I loved the rice in it.  It has great flavor, hope you enjoy.

1lb ground beef
1 package taco seasoning
1 cup water
2 cups rice, cooked
1 16 oz can refried beans
2 cups shredded cheese, divided
10, 8 inch, flour tortillas
Red Sauce-
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon onion, minced
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz. can tomato sauce
1 ½ cups water

 * To make enchilada sauce- Heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and set aside.

* In large skillet, brown ground beef over medium heat. Drain. Stir in taco seasoning and water. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Stir in the rice. Cook and stir until the liquid is evaporated. Spread 2 tablespoon refried beans, ¼ cup ground beef mixture, and 1 tablespoon of cheese down the center of each flour tortilla. Roll up and place seam side down in a greased 9x13 baking pan. Repeat until all tortillas are filled.  Top enchiladas with red sauce and with the remaining cheese.

* Bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.

Chicken Lime Tacos

I found this over at Favorite Family Recipes and have really enjoyed it.  It is so simple, fast and yummy.

1 1/2 lbs. chicken breasts, cubed

1/4 c. red wine vinegar

1 lime

2 t. sugar

1 t. salt

1 t. black pepper

4 cloves garlic

1 T. fresh cilantro, chopped

Tortillas

Toppings (cheese, lettuce, tomatoes, avocado, sour cream, salsa, etc.)

* Saute chicken in skillet, with a little olive oil, until chicken becomes white.  In small bowl, combine vinegar, juice from lime, sugar, salt, pepper, garlic and cilantro.  Add to chicken.  Let simmer another 15-20 minutes.  Put in tortillas and top with your favorite toppings.

Chicken Burritoes

This is a recipe that has so much flavor and so tasty.   It comes from my Uncle after he ate at a favorite restuarant. He decided to recreate it at home and we have benefited loved it ever since.

2 boneless, skinless chicken breasts, baked and shredded

1 can black beans, drained and heated

2 c. rice, cooked

Flour tortillas

1 can green enchilada sauce, heated

cheddar cheese

sour cream

tomatoes, optional

*  Turn oven to broil.  On an oven proof plate, place tortilla in center.  Layer rice, black beans and chicken.  Roll up and place edges down on plate.  Cover with green enchilada sauce and sprinkle with cheese.  Put in oven until cheese is melted.  After it comes out put on sour cream and tomatoes.  Enjoy!

Spanish Rice

This is my favorite spanish rice recipe.  Full of taste and so yummy!

2 c. white rice

1 medium onion, chopped

1 large green pepper, chopped

1 can stewed tomatoes, drained (save juice)

2 cloves garlic, chopped

1/8 t. garlic salt

2 T. Knorr Tomato boullion with chicken flavor (found in the mexican section)

3/4 t. cumin

Chicken stock + saved tomato juice to equal 4 c.

* In large pan, put in rice and enough canola oil that each grain is covered, but not in excess.  Put on medium heat, stirring constantly until rice is lightly toasted.  Add onion, green pepper and garlic.  Cook until tender.  Add stewed tomatoes.  Spread rice in pan until flat, sprinkle boullion, garlic salt and cumin over rice.  Add chicken stock.  Do not stir.  Put lid on and cook on low for 30 min.  Do not take lid off until done.  Serve.