Ingredients

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 teaspoon butter
• 3 cups shredded cooked chicken breast
• 2 cans (4 ounces each) chopped green chilies
• 1/4 cup all-purpose flour
• 1-1/2 to 2 teaspoons ground coriander
• 2-1/2 cups Progresso  Reduced-Sodium Chicken Broth
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
• 12 corn tortillas (6 inches), warmed

Directions

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
• In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
• Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Chicken Tamales

• 20 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 quarts water
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed
• 
  DOUGH:
• 1 cup shortening
• 3 cups masa harina
• 
  CHICKEN CHILI FILLING:
• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

• Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
• Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
• For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
• Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
• In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
• Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 3 tablespoons dough over half of husk closest to you, patting dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with string. Repeat.
• In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding hot water to pan as needed. Remove husks before eating. Yield: 10 servings.
  
  -----Look for dried corn husks and masa harina in the ethnic aisle..

Homemade Tortillas

Ingredients:

• 10 cups all purpose unbleached flour
• 2 T salt
• 1 1/2 cup vegetable shortening (Crisco)
• 4 cups hot water

Directions: Place flour and salt into large bowl. Mix with fingers. Add shortening. Blend with your hand or a pastry blender until crumbly. Slowly pour in hot water. Gently incorporate until all flour is mixed in. If dough is too sticky, add a little flour. If dough is too stiff, add a little more water. Dough should be soft and elastic like. I knead the dough for a couple of minutes in the bowl, but make sure you don't overwork the dough. You can then separate into small balls about the size of a golf ball(I just leave it all together and pull off a bit of dough when I am ready to roll). Let the dough rest for at least 30 minutes. I cover my dough with plastic wrap and then cover the bowl with a large towel. After 1/2 hour, take a piece of dough roll into a ball and flatten slightly. Roll it out into a circle on a floured surface. I cook my tortillas on my griddle at 400 degrees. You want the griddle or pan to be HOT. Put it on the griddle, when it starts to 'bubble' a little flip and cook until just starting to get brown on the bubbles spots. I then move them to a towel and cover them to cool while I cook the rest. When the tortillas are cool, I store them in a gallon size ziploc bag in the refrigerator or freezer.
**I usually half this recipe(this recipe will make A LOT of tortillas)

Honey Lime Enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy cream

• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees

F. Place

the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Mexican Calzone

Ingredients

• 1 (15 oz.) package refrigerated pie crusts, room temperature
• 1 lb. ground beef
• 1 (4 oz..) can diced green chiles
• 1/4 C. water
• 1 (1.25 oz.) package taco seasoning mix
• 1 C. shredded mild cheddar or monterey jack cheese - divided
• Garnishes
• Salsa
• Shredded lettuce
• Sour cream
• Diced tomatoes
• Sliced green onions

Directions

Preheat oven to 425 degrees F. Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well. Place unwrapped pie crusts on cutting board unfold. Cut each crust in half, making 4 half circles. Place 1/2 C. beef filling on half of each half CirCle. Place 1/4 C. cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.

Yields 4 servings.

Chicken enchiladas

4 chicken breasts

2 cans cream of chicken soup

1 small can diced green chilies

3 c grated cheese

1/2 c butter

1 onion diced

1 c sour cream

1 pkg tortillas

melt butter saute onions till tender.  add 1 can soup, 1 c cheese, chicken.  mix well.  place 3T filling in each tortilla.  mix 1 can soup with small can chilis.  pour over enchiladas.  top with 2 cups cheese.

bake at 350 for 20-25 minutes

Beef chimichangas

1 med size roast beef-cook 12 hours in crock pot

2 t oil

1 4-oz can diced green chilis

2 10-oz can green chili salsa

1/4 t garlic powder

4 T flour

1 t cumin

cook roast in crock pot for 12 hours.  don't add salt or water.  drain meat-reserving juices.  cool meat the shred.  about 1 hour before serving in large skillet-heat oil-saute chopped onions for one minute over medium low heat.  stir in remaining meat juices-add shredded beef.  cook for 5 min until thick

Chicken Fajitas

approximately 2 lbs boneless, skinless chicken breasts, chopped into bite-sized pieces (This is easier to do if the chicken is partially frozen.)

chopped/sliced peppers and/or onions as desired

Marinade

1/2 tsp. garlic powder

1/2 tsp. salt

pepper to taste

1 tsp. chili powder

3 Tbsp. salsa

  

Sautee in SUPER hot oil.  Halfway through the cooking splash tabasco sauce and lemon or lime juice over the chicken (and veggies).  Enjoy with traditional toppings such as sour cream, shredded cheddar cheese, lettuce, and tomatoes

Sweet & Sour Chicken Enchiladas

1 bag of frozen peppers and onions (its a stir-fry mix)

1 can enchilada sauce (I used mild-green)

1 can of whole berry cranberry sauce

3-4 cooked chicken breasts-chopped or shredded (it calls for 1 lb. turkey but I don't usually have that on hand)

1 pack of small flour tortillas (it calls for corn, but i think the corn flavor fights, not compliments, the flavor)

1 package of shredded Mexican mix cheese (or shredded cheddar)

In a med. sauce pan combine pepper/onion mix and the 2 sauces-bring to a low boil--just long enough to defrost the peppers/onions and heat it all through. Add chicken to sauce.

Spray 9x13 glass pan with cooking spray, spoon in sauce/chix mix, sprinkle with cheese, layer tortillas, mix, cheese, top off with tortillas and a little more cheese. Bake uncovered for 10-15 minutes at 350--really just to melt cheese and heat dish all the way through.

Serve with some Mexican rice...YUMMY!

Prep time: 20 minutes  Cook time: 10-15   Servings: 6-8-ish

Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

Sauce:

1/3 cup honey

1/4 cup lime juice

1 1/2 Tablespoons chili powder

1 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce

1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated

18 taco sized corn (or flour) tortillas

Mix together sauce ingredients then add to shredded chicken.

Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 baking dish with PAM.  Pour enough green enchilada sauce to cover the bottom of the dish.  Lay six corn tortillas over the surface of the dish.  (The will be overlapping.)  Top with half of the meat mixture, then cover with cheese.  Layer another six tortillas and cover with some enchilada sauce and the rest of the meat.  Sprinkle cheese on top.  Layer last six tortillas on top and cover with the remaining sauce and cheese.  Be generous with the cheese.

Bake at 350 degrees for 45 minutes to an hour.

Chipolte Bean Burritos

For bean mixture:

1 T canola oil
1 garlic glove, minced
1/2 t chipotle chile powder (we just use regular chili powder because that's what we have on-hand)
1/2 t salt
1/3 cup water
1 (15 oz) can black beans, drained (the recipe calls for organic beans)
1 (15 oz) can kidney beans, drained (the recipe calls for organic beans)
3 T. refrigerated fresh salsa (we just use jarred salsa)

Toppings:

flour tortillas (obviously)
chopped tomato
chopped onion (optional)
sour cream (absolutely delicious on top!)
cheese
shredded romaine lettuce

Directions:

1. Heat oil in a large skillet over medium heat.  Add garlic to pan; cook 1 minute, stirring frequently.  Stir in chile powder and salt; cook 30 seconds, stirring constantly.  Stir in 1/3 cup water and beans; bring to a boil.  Reduce heat, and simmer for 10 minutes.  Remove from heat; stir in salsa.  Partially mash bean mixture with a fork.

2.  Warm tortillas according to package directions.  Spoon about 13 cup bean mixture into center of each tortilla.  Top each with cheese, chopped tomato, shredded romaine lettuce, chopped onions, and sour cream; roll up and chow down.

Chicken Enchiladas

INGREDIENTS
2 cans shredded chicken (about 4 breasts cooked and shredded)
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 (8 ounce) package cream cheese
2 cups shredded cheese, divided

1 can (16 oz) red enchilada sauce
8 (10 inch) flour tortillas
1 cup heavy whipping cream

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).

Heat the olive oil in a large skillet over medium heat.

Add the green chilies, chicken and garlic.

Cook and stir for a few minutes, until fragrant, then stir in the

cream cheese and half of the Monterey Jack. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up.

Place the rolls seam side down in a 9x13 inch baking dish.

Sprinkle the remaining Monterey Jack cheese over the top,

then pour cream and red sauce over all.
Bake for 30 minutes in the preheated

oven, or until the enchiladas are golden brown on the top.