Megan's Enchiladas

One thing I miss about living in Happy Valley (Utah County) is the abunance of Tex-mex.  There are times I'd nearly give my right arm for a Cafe Rio Salad or Bajio Burrito.  So when my dear sister-in-law made these for us when we last visited her, I was in extreme bliss. They are easy to make, freeze great and are sooo yummy!  Thanks Megan.

2 tsp. olive oil
1 small yellow onion, chopped
1 Tbsp. chopped garlic
1 -14oz. can diced fire-roasted tomatoes
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pepper to taste
1/4 c. chopped fresh cilantro
1/2 lb. lean ground beef or shredded chicken
1 -15 oz. can black beans, rinsed and drained
8 corn or flour tortillas
1 1/4 c. shredded cheddar cheese, divided

Preheat oven to 350.  Heat oil in a large nonstick skillet.  Add onion and cook for about 5 minutes or until softened.  Add garlic and cook for 1 minute longer, but do not allow garlic to brown.  Add the tomatoes, coriander, cumin, oregano, and pepper and allow to cook for a few minutes longer.  The finished sauce will be a bit chunky.  Stir in cilantro.
Meanwhile, cook beef (or chicken, then shred); drain fat and stir in beans.  If using corn tortillas, warm the tortillas in the oven to make them easier to roll; remove.  Spread 1/2 cup of tomato mixture into the bottom of a rectangular baking dish.  Divide the beef (chicken)/ bean mixture and 3/4 cup of cheese among the tortillas.  Roll up and place seam side down in the baking dish.  Pour the remaining sauce on top and bake, uncovered, for about 15 minutes.  Sprinkle on remaining cheese, and bake 5 minutes more until cheese is melted.

Taco Salad Dippers

My husband, he loves tacos. I am not a big fan. I would say it is more of the taco package mix that I don't see eye to eye with. To much --- well it has to much of something in there. This was a great middle ground for us. He gets his taco fix and I don't get grossed out by the "to much" of something in my food. My 2 year old, who normally won't touch rice or beans with a 10" pole, licked her bowl clean. A great weeknight meal, again from My Kitchen Cafe. This makes A LOT. I had enough left over to freeze for another 2 meals.

2 lbs. lean ground beef or turkey

1 medium onion, chopped

6 c. water

1 c. rice

1 tsp. oregano

1 Tbsp. sugar

2 tsp. chili powder

2 tsp. salt

2 tsp. ground cumin

2 cloves garlic, finely minced

2 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

1 (15 oz.) Can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together. Serve warm with tortilla chips for dipping and other taco garnishes.

Chicken Enchiladas

4 chicken breasts, cooked then cubed or shredded

1 small tub sour cream
1 medium jar Pace Salsa

1 can red enchilada sauce
1 can cream of chicken soup

2 c. cheddar cheese, shredded
8-10 flour tortillas

Preheat oven to 350º. In large bowl, combine sour cream, salsa, enchilada sauce, cream of chicken soup and mix well. Fill the tortillas with chicken, cheese and sauce mixture. Roll Enchiladas and place in greased 9”x13” pan. Pour remaining sauce over the enchiladas. Bake for 30-40 minutes or until heated through.

This is one I got from Miranda during our college days.

Mexican Stuffed Shells

24 uncooked jumbo pasta shells

1 lb. ground beef
2 c. salsa

1 (8oz.) can tomato sauce
1 c. corn

½ c. black beans, rinsed & drained
1 c. Mexican cheese blend or cheddar, shredded

Sour cream
Salsa

Olives, sliced
Green onions, sliced

Cook pasta shells according to package directions; drain. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in salsa, tomato sauce, corn and beans. Spoon mixture into pasta shells. Place shells in a 9”x13” baking dish coated with nonstick cooking spray. Sprinkle with cheese. Cover and bake at 350º F for 25 to 30 minutes or until heated through. Top with sour cream, salsa, olives, and onions. Yields 8 servings.

Creamy Chicken Enchiladas

3 chicken breasts

2½ c. grated Jack cheese
1 can cream of chicken soup

1 c. sour cream
1 can cream of mushroom soup

½ can sliced olives (optional)
1 c. milk

1 (4oz.) can green chilies, diced
1 small onion, finely chopped

10 flour tortillas

Preheat oven to 350º. Boil chicken in large pot, cool and shred. In a saucepan, warm soups with milk. In a separate bowl, combine remaining ingredients and chicken, and then fold into ½ of the soup mixture. Spoon into tortillas, roll and place in a 9”x13” pan that has been greased or coated with non-stick cooking spray. Cover with remaining soup mixture. Bake for 30-40 minutes or until bubbling. Yields 8-10 servings