Chicken Enchiladas

My friend Tracy made this recipe at a party I attended  several years ago, and it was delicious! She was kind enough to share it with me so I could pass it along.

This is not an authentic Mexican recipe, but a delicious Tex-Mex style dish.

And isn't this baking dish gorgeous? Well, I miss it. My wonderful hubs put it on the stove (which had a hot burner going) and it cracked in two- right down the middle.  😔I miss this dish! 

Give this recipe a  try and put some smiles on some hungry faces.

YOU WILL NEED:

4 cups chicken (cooked and diced)
1 small red onion, chopped (optional)
1 cup shredded Mexican blend cheese
3/4 can enchilada sauce

Mix altogether and fill 8 lg. tortillas and roll up.

Put in a 13X9 baking dish.

Pour another 1 1/4 cup enchilada sauce over top. Sprinkle with mixture of

1/8 tsp. cayenne pepper
1/8 tsp. Cajun spices

Top with 1 cup of cheese.

Bake at 400 degrees for 15-18 min.

Serve warm with sour cream.

Enjoy~Everything in Moderation

Pinapple Salsa--a FAST AND FURIOUS FRIDAY RECIPE!

3 simple ingredients are all you need to make this SUPERB SALSA that will tantalize your taste buds!

Perfect for a weekend meal, Super Bowl Party or just whenever you want to crunch and munch on something NOT so traditional.

You will need:

*1 jar Salsa (your favorite brand and choice of heat level- I chose MEDIUM)
*1/2 lg. can (15 oz.) of crushed pineapple, drained
*sugar to taste (I used 1 T.)

Mixed together and serve with your favorite tortilla chips, or pour over a block of cream cheese and serve with crackers.

Impress your guests and ENJOY!

Fast and Furious Friday- Taco Chicken Soup

Soup season is here!

My friend Molly shared this recipe with me that was passed along to her from one of her Southern friends. It's quick to throw together but has the taste of a dish requiring much more preparation. My family loved it! If you find yourself in a pinch this weekend, this would be the perfect soup to warm your soul.

You will need:

5 cans chicken broth
3 bouillon cubes
5-6 cups cooked chicken (To speed up the prep time- you can use Tyson plain grilled chicken strips or use the meat from a fully cooked Rotisserie chicken at your grocery store)
2 pkg. of taco seasoning
1 can red beans
1 small can of green chili peppers
2 cans (10 1/2 oz.) stewed tomatoes
diced carrots (optional)
sliced celery (optional)
Dash hot sauce (optional)
Small bag egg noodles, boiled
Boil noodles separately, then bring other ingredients to a boil. Then add noodles Simmer on low about 20 minutes.

Serve with shredded cheddar, tortilla chips/strips, and/or grilled onions.

This is a mild tasting soup with a kick. If you need more heat, add more hot sauce or add your favorite hot pepper.

Check in next Friday for more meals that are


Before you leave, click here to have a chance at winning this:

Apricot Pork Picante

This is a recipe I've made for the last 15 years that came to me via my cousin Angie through her Electric Company that put out a cookbook each year when she lived in New Mexico. Of course I tweaked it a bit to suit my tastes, but it is very good and simple, and a welcome change of pace from the ordinary pork recipes. You may have made it before too, but it might be time to try it again.




2 lbs. boneless pork, cut into 3/4 inch cubes
1/2 pkg. taco seasoning
2 T. vege oil
1 jar (16 oz.) chunky style picante sauce
2/3 cup apricot preserves
Rice

Coat meat with taco seasoning. Heat oil in lg. skillet over med-high heat; add meat and cook till brown, stirring occasionally. Add salsa and preserves to skillet; lower heat. Cover and simmer for 15- 20 minutes. Serve with hot rice. Recipe can be reduced for a smaller family.

Mexican Soup

Another delicious soup that would be perfect to help you celebrate Cinco de Mayo or any time you feel like you need to spice up your recipe rotation.

I made this for supper and everyone at the table had a second bowl!

That's my gauge of the success of a recipe.

You will need:

1 lb. ground beef
1 c. chopped onion
2 garlic cloves. minced
2 16 oz. cans light red kidney beans, rinsed and drained
1 (15 oz.) can diced tomatoes with mild green chiles (rotel), Undrained
1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
1 (14 oz.) can beef broth
2 c. yellow and white frozen whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh cilantro

Toppings:
Sour cream
chopped fresh cilantro

DIRECTIONS:

Brown ground beef, onion and garlic in lg. dutch oven over med-high heat. Stir in beans, and next 8 ingredients., and 4 c. water. Bring to a boil over med. high heat. Cover, reduce to low and simmer 30 minutes. Stir in cilantro just before serving.

*I served this with Thin Mexican Cornbread, with totilla chips and dip for an appetizer.

I'll feature the recipe for Mexican cornbread tomorrow.