White Chicken Enchilada Casserole

White Chicken Enchilada Casserole
Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated
Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9×13″ baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Chicken Taco Casserole

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Homemade Taco Seasoning {large batch}

Homemade Taco Seasoning {large batch}

Rachael Ray

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cups plus 1 tablespoon

Serving Size: 2-3 tablespoons per pound of meat

Ingredients

• ½ cup plus 2 tablespoons chili powder
• 2.5 teaspoons garlic powder
• 2.5 teaspoons onion powder
• 2.5 teaspoons red pepper flakes
• 2.5 teaspoons oregano
• 2.5 teaspoons paprika
• ¼ cup plus 1 tablespoon cumin
• ¼ cup salt (more to taste)
• ¼ cup finely ground pepper

Instructions

1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake.)
2. Add 2 to 3 tablespoons of this mixture plus 1/2 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan. 

Homemade Taco Seasoning

Homemade Taco Seasoning
Rachael Ray

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper
1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake!)
2. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
3. Serve with your favorite taco topping! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato.

Red Beans And Rice Recipe

The View: Carla Hall Red Beans And Rice Recipe Ingredients

• 2 lb Turkey Sausage
• Kidney Beans
• Cooked Bacon, cubed
• 3 ribs Celery, chopped
• 1 medium Onion, chopped
• 1 Red Bell Pepper, chopped
• Paprika
• Cumin Seeds
• Bay Leaf
• Thyme
• Parsley
• Tomato Puree
• Chicken Stock
• Olive Oil
• Salt & Pepper

The View: Red Beans and Rice Directions

The View Vs The Chew hosts faced off to make a Red Beans And Rice Recipe, as well as a gluten-free Eggplant Chicken Thighs dish from Daphne Oz & Elisabeth. (ABC/Lou Rocco)

1. In a pan with olive oil, begin cooking turkey kielbasa with ready-to-cook beans.
2. Add chopped vegetables to the pot.
3. Add seasonings and tomato puree to the pot.
4. Stir to occasionally to mix well.
5. Add chicken stock to deglaze the pan.
6. Put cooked bacon back in the mix.
7. Cover and simmer about 20 minutes.
8. Serve cooked mixture over brown rice.

Salsa (Jen Geiszler's Recipe)

   Salsa (Red)

Jen Geiszler's Salsa

4-6 tomatillos, husked, rinsed and finely chopped (about one cup)
2 small tomatoes, seeded and finely chopped (3/4 cup)
1/3 cup finely chopped red onion (1 small)
2 to 4 fresh serrano, habañero or jalapeño chile peppers, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons snipped fresh cilantro
1/4 teaspoon salt
4 cloves garlic, minced


1. Stir together tomatillos, tomatoes, onion, chile peppers, lime juice, cilantro, salt and garlic.

2. Cover; Chill for 2 hours or up to two days.

MEXICAN CHICKEN

MEXICAN CHICKEN 
Pinterest idea
http://www.genaw.com/lowcarb/mexican_chicken.html


1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or saut�. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350� for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This makes a simple, tasty supper. It would be especially easy if you had leftover cooked chicken. I served this with Mexican "Rice". Click the photo to see a close-up.  

Freezer-Friendly Brown Bag Burritos

Freezer-Friendly Brown Bag Burritos

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-brown-bag-burritos-day-7.html

Makes 20 burritos

• 2 pounds ground beef
• 2 cans refried beans (you can make your own refried beans)
• 2 cans enchilada sauce (you can make your own enchilada sauce)
• 1/2 cup water
• 1/3 cup diced onion (you can also use dried or minced onion)
• 1 taco seasoning packet (Amy’s recipe calls for 1 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt. I used the taco seasoning packet instead because that’s what I already had on hand and I didn’t have any chili powder on hand.)
• 1 teaspoon dried oregano
• 3 cups shredded cheddar cheese
• 20 burrito-sized flour tortillas (you can make your own tortillas)

Brown ground beef with onions. Drain and add all remaining ingredients except tortillas (and cheese, if you want to sprinkle the cheese on instead).

Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.

Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese (if you didn’t melt cheese into the mixture when you simmered it). Fold sides in and roll up tightly.

To freeze: Wrap each burrito in a paper towel and then in a foil square. (I skip the paper towel part since we don’t buy paper towels.) Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.

To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.

These can be eaten plain or served with lettuce, cheese, salsa, and/or sour cream.

Cilantro Lime Chicken Tacos

http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html

When you think of pesto, does the traditional basil pesto usually come to mind at first? That's what I think of but there's a whole world of other kinds of pestos to check out! I've been experimenting with various kinds of pestos and my current favorite is this recipe for Cilantro Lime Pesto. It's definitely one to try and there's so many ways to use it, such as in these Cilantro Lime Chicken Tacos...

Cilantro and lime is a flavor combo that's commonly seen together. When combined as a pesto, you can be sure the flavor is refreshing and light! The pesto is simply made with cilantro leaves, toasted sliced almonds, asiago cheese, fresh garlic, salt, olive oil and a bit of chicken broth. Just like a traditional basil pesto, this version can be frozen, used as a dip, a spread, a sauce... whatever your favorite application is for pesto!I tossed the cilantro lime pesto with some cooked chicken, then filled flour tortillas for a twist on chicken tacos. The pesto gave the chicken a bright and light flavor perfect for the warm spring and summer months. For the tacos, feel free to use whatever garnishes or additional toppings you wish. I topped our Cilantro Lime Chicken Tacos with sauteed bell peppers and onions, slices of ripe avocado,and shredded cheese.

Cilantro Lime Chicken Tacos
original Joelen recipe
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
Cilantro Lime Pesto

recipe adapted from

Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken brothUsing a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Salsa

Salsa

Natalie Mason

·       two  14.5 ounce cans of diced peaked tomatoes

·       1/3 white onion

·       1/2 jalapeno (add more or keep seeds if you want more spice)

·       1 lime juiced

·       Large handful of cilantro

·       3-4  green onions (optional)

·       Salt to taste

Put all of the ingredients listed above in a food processor and blend to desired thickness. Add more jalapeno or onion to your taste.   I usually double the batch.

Chicken salsa soup

Chicken salsa soup
Caylee Miller

 12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)

Combine all, heat and top with cheddar to taste. Delish!

Black Bean Quesadilla

Black Bean Quesadilla
Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax
Books, 2002.

2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Preheat oven to 400 degrees F.

Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.

Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 2 servings

Tortilla Pie (Taco Pie)

Tortilla Pie (Taco Pie)
Louann Snowley

1 (16oz) can refried beans
Things I add: Cooked chicken or hamburger
1tsp chili powder
1/2tsp ground cumin
8 )8-inch) flour tortillas
1 cup chunky salsa, divided
2 (4 or 6) cartons guacamole
1 (8oz) package shredded Mexican cheese blend
(I also add black beans, olives, sour cream, tomatoes, etc.)

Combine beans, chicken or hamburger, chili powder & cumin. Place 1 tortilla in a lightly greased 9” round cake pan (or pie pan); spread with half of bean mixture, and top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.

Taco Ring

Preparation time: 20 minutes
Baking time:20-25 minutes

2 TBSP olive oil
1 ½ lbs ground lean turkey or beef (see note)
2 packages (1.25 oz each) low-sodium taco seasoning mix
1c. water
2 packages (8oz each) refrigerated crescent rolls

Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole

Place a rack in the center of the oven, and preheat the oven to 375 F.

Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutws. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4-5 minutes. Turn off the heat and set aside.

Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14 by 16inches on a work surface. Arrange the trangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3-4 inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don’t get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.

Bake the ring until it is golden brown, 20-25 minutes. Remove it from the oven to cool for 3-4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.

NOTE: you can boil chicken breasts, cool, shred and cook with taco seasoning and water instead of beef.