Chicken Enchilada Casserole

Easy, fast, and super delicious. Chicken, taco seasoning, cheddar cheese, and salsa verde. The aroma is an amazing and new favorite.

3 cups shredded, cooked chicken

1 pkg taco seasoning

2 cups salsa verde

9 fajita-size flour tortillas

1 can (15.5 oz.) refried beans, warmed in microwave

8 oz. sour cream

2 cups shredded cheddar cheese

Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water, and salsa verde in skillet. Simmer on medium heat for 10 minutes.

Coat 13 x 9 pan with cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25-28 minutes, until bubbly.

This is a super easy, super fast, and super delicious recipe. It is from a friend of Melinda's and Stefanie's growing up. Her name is Lacey Fleckenstien-Bourne. Thanks Lacey

Photo by Recipe Girl

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Pampered Chef-Fiesta Nachos

I like to use the fresh salsa found in the produce department at Publix or your favorite grocery store. You can eliminate the onions and tomato. This dish is very tasty and super easy to make. A great snack or a Friday night dinner.

1 bag of tortilla chips

1 can (15 oz.) black beans, rinsed and drained

4 green onions with tops, thinly sliced

3 tablespoons salsa

2 cups (8 oz.) shredded Mexican-style cheese, divided

1/2 cup tomato, chopped

Sour cream (optional)

Guacamole (optional)

Preheat oven to 400. Lay chips on a Baking Stone. Top with beans, green onions, tomato, and salsa. Sprinkle cheese over top. Bake until cheese is melted. Serve warm with sour cream, guacamole, and additional salsa, if desired.

A Pampered Chef Recipe

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Quesadillas with Shrimp and Peppers

Mild or Spicy Quesadillas with Shrimp & Peppers. Easy recipe.

1 cup Mexican red sauce

12 large shrimp, peeled and deveined 

2 tablespoons olive oil 

1 large onion, chopped into chunks 

1 green bell pepper, chopped into chunks 

1 red bell pepper, chopped into chunks 

Butter, for cooking tortillas

6 flour tortillas

2 cups grated cheese (Monterey Jack is best) 

Sour cream, for serving

Fresh cilantro leaves, for serving

Lime wedges, for serving

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, cilantro and lime wedges.

A Ree Drummond Recipe found HERE

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Chicken Burritos

Quick and Easy. This recipe is a winner and one of my family's top favorites. If you are in a time crunch or just like the flavor a rotisserie chicken can be used.

3 to 4 boneless, skinless chicken breasts, cooked and shredded

1-1/2 cup salsa, divided

1 cup sour cream

8 10-inch flour tortillas

10-3/4 oz. can cream of chicken soup

2 cup shredded Mexican-blend cheese

Combine chicken, 1/2 cup salsa and sour cream. Spoon chicken mixture into tortillas, roll up and place in an ungreased 13 x 9 baking dish. Blend together soup and remaining salsa; pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle on cheese and bake an additional 5 minutes, or until cheese is melted. Makes 4 to 6 servings.

The recipe is from Karen Wright in Arnold, MO from the cookbook Quick & Easy, Gooseberry Patch. A cookbook my great Aunt Eileen sent to me.

Picture Credit HERE

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Black Bean and Corn Salad

Healthy salad with a kick. 

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

I'm using can corn, just because my pantry is full of can corn.

Rachael Ray Recipe

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Mexican-Style Corn on the Cob

Perfect for summer grilling. Parmesan and chili powder for a perfect treat for your taste-buds.

1/3 cup KRAFT Grated Parmesan Cheese

6 hot cooked ears corn on the cob

6 Tbsp. KRAFT Real Mayo Mayonnaise

1/4 tsp. chili powder

Sprinkle cheese onto large plate.

Spread corn with mayo; roll in cheese until evenly coated.

Sprinkle with chili powder.

Grilled Mexican-Style Parmesan Corn

If using corn still in the husks, soak corn (in husks) in enough water to completely cover corn for at least 2 hours. Drain. Grill corn over hot coals 20 min. or until tender. Remove husks and silk; continue as directed.

Serving Suggestion

Serve with wedges of lime to squeeze over the corn.

Perfect for summer grilling from Kraft

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Breakfast Enchiladas

Breakfast or dinner prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.

1 (1-pound) package hot ground pork sausage

2 tablespoons butter or margarine

4 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

14 large eggs, beaten

3/4 teaspoon salt

1/2 teaspoon pepper

Cheese Sauce 

8 (8-inch) flour tortillas

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Cheese Sauce

1/3 cup butter

1/3 cup flour

3 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 (4.5-ounce) can chopped green chiles, undrained

3/4 teaspoon salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

 Southern Living

                                                                         DECEMBER 2004

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