Aunt Bonnie's Chicken Enchiladas
This recipe comes from my Aunt Bonnie, and is an old family favorite. When we get together around the holidays, this is often the main dish.
Ingredients:
1 cooked chicken, diced
4 oz. jar pimento, diced
4 oz. jar jalapeno, diced
1 large onion, diced
1 can cream of chicken soup
1 cans mild enchilada sauce
12 corn tortillas
2 cups cheddar cheese, grated
2 cups Swiss cheese, grated
Directions:
Combine chicken, half the cheese, onions, pimentos, jalapenos, and cream soup.
Dip tortillas in hot oil for a few seconds on each side to soften.
Top each tortilla with one heaping tablespoon of the chicken mixture and roll up. Place seam side down in a greased 13x9" baking dish. Pour enchilada sauce over all and top with remaining cheese.
Bake at 350 degrees for 25-30 minutes.
Enchilada Casserole
Recipe from: www.jessfarms.com
Feel like Mexican food but don't have much time? This spicy casserole dish is a speedy alternative to traditional Mexican dishes.
Ingredients:
1 lb. ground meat
1 medium onion, chopped
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
4 oz. chopped green chilis
4 oz. taco sauce
12 oz. cheddar cheese, grated
Directions:
Brown ground beef and drain.
Add soups, sauces, chilis, and onion. Simmer while grating cheese.
Tear tortillas into bite sized pieces and line the bottom of a greased 13x9" baking dish.
Pour meat and soup mixture over the top, and cover with grated cheese.
Cover with foil and bake at 375 degrees for 30 minutes.
Quesadillas
Perfect as an appetizer, or a lighter main dish. Be sure to make a bunch, because they'll be gobbled up almost as fast as you make them!
Ingredients:
Amounts will vary
Flour tortillas, 2 per quesadilla
Canned, refried beans
Hamburger
Onion
Taco seasoning mix
Lettuce, shredded
Colby-Jack cheese, grated
Sour cream
Salsa
Directions:
Brown hamburger and onion together. Drain and stir in taco seasoning mix.
Heat refried beans thoroughly.
Place a tortilla on a plate and spread with a medium-thin layer of refried beans.
Spread 1 heaping tablespoon of the ground meat on top of the beans.
Spoon on 1 tablespoon each of salsa and sour cream, then sprinkle with lettuce and cheese.
Place another tortilla on top and sprinkle with cheese.
Transfer quesadilla to a hot, cast iron skillet and place into a 400 degree oven until lightly browned and cheese is melted. Watch closely, as they can burn quickly!
Remove from oven and transfer to cutting board. Cut into 4 wedges, and serve with more salsa, guacamole, and sour cream as desired.
Hint: You can substitute cooked and shredded chicken for the hamburger.
Sour Cream Enchiladas
Recipe from: www.jessfarms.com
These cheesy and delicious enchiladas combine corn tortillas, Rotel tomatoes, sour cream and Velveeta cheese for a terrific "Tex-Mex" flavor.
Ingredients:
12 corn tortillas
1 1/2 lbs. Velveeta cheese, divided
1 cup sour cream
1 can diced tomatoes with green chilis
Directions:
Dip each tortilla in hot oil for a few seconds on each side to soften.
Cut 1 lb. of the Velveeta cheese into squares and roll a few squares into each of the softened tortillas. Place seam side down into a greased 13x9" baking dish.
Place remaining ingredients into a saucepan, mix well, and heat until melted. Spread evenly over tortillas and bake at 350 degrees until hot and bubbly. (About 30 minutes.)
Spicy Black Bean Burritos
Recipe from: www.jessfarms.com
Colorful and full of flavor, these burritos are quick and easy to prepare. They're just right when you want a lighter Tex-Mex meal.
Ingredients:
12 large flour tortillas
1 1/2 lb. ground beef
2 large onions, chopped
3 - 15 oz. cans black beans, drained
3 - 10 oz. cans tomatoes with green chilis
6 tsp. chili powder
1 small bunch green onions, chopped
Directions:
Warm tortillas in a tortilla warmer at 350 degrees for 10 minutes to soften.
While tortillas are heating, brown ground beef and onion together. Drain. Stir in black beans, undrained tomatoes with green chilis, and chili powder. Simmer to desired consistency. (About 5 minutes.)
Set aside 1/4 cup filling. Spoon one-twelfth of the remaining filling onto each tortilla.
Fold bottom edge of tortilla up halfway, fold in both ends until they meet in the center, and fold bottom edge over again to close.
Top each burrito with some of the remaining filling and sprinkle with chopped green onions.
Serves 12.