1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken
1 tsp. ground cumin
Crushed tortilla chips, shredded cheddar cheese, and sour cream
In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese, and sour cream.
*If you want, you can cut tortillas into strips and bake them for a few minutes to make homemade tortilla strips. Yum!
Yield: 5 servings
Prep/total time: 10 minutes
Taste of Home Simple & Delicious Cookbook
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Wednesday, May 20, 2009
Sunday, February 17, 2008
Chile Verde
1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.
Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.
To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.
Sour Cream Enchiladas
1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas
Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.
To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.
**I double the sour cream mixture and put a thin layer in bottom of pan.
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas
Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.
To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.
**I double the sour cream mixture and put a thin layer in bottom of pan.
Mexican Lasagna
Prep Time: 20 min.
Bake Time: 15 min.
2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*
In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.
*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either
Yield: 6 servings
Taste of Home magazine
Bake Time: 15 min.
2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*
In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.
*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either
Yield: 6 servings
Taste of Home magazine
Monday, January 14, 2008
Chicken Enchiladas
4 portions chicken breast
4 green onions, sliced
2 Tbsp fresh cliantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
Garnish (Optional):
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced
1. Preheat oven to 350*F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwae until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill witha bout 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettue onto four plates and place a potion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.
Yield: 4 servings
Prep Time: 50 minutes
4 green onions, sliced
2 Tbsp fresh cliantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
Garnish (Optional):
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced
1. Preheat oven to 350*F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwae until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill witha bout 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettue onto four plates and place a potion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.
Yield: 4 servings
Prep Time: 50 minutes
Santa Fe Chicken Soup
1/3 c. brown rice (uncooked)
4 portions chicken breast
1 lime, halved
2 tsp taco seasoning
6 corn tortilaas
1 Tbsp olive oil cups fat-free, reduced sodium chicken broth
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chiles
6 cups fat-free, reduced-sodium chicken broth.
4 portions chicken breast
1 lime, halved
2 tsp taco seasoning
6 corn tortilaas
1 Tbsp olive oil cups fat-free, reduced sodium chicken broth
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chiles
6 cups fat-free, reduced-sodium chicken broth.
4 Tbsp salsa
1/4 cup fat-free sour cream
2 Tbsp cilantro, chopped
1. Cook brown rice accordgin to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with tao seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
2. Preheat oven to 350* F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.
4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmmer for about 25 minutes.
5. Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a a few more tortilla strips, a sponful of salsa, fat-free sour cream, and cilantro. Serve and enjoy!
Yield: 4 servings
Prep Time: 55 minutes
Eating for Life Cookbook
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