Mexican Chicken

Mexican Chicken
Paula Deen

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can diced tomatoes with green chiles

combine in a bowl

2 chicken breasts, cooked and shredded
tortillas
shredded cheese

In a casserole dish layer tortilla, chicken, soup mixture until soup mixture is gone (I did 3 layers) and top with a tortilla and shredded cheese. Cook for 20-30 minutes at 350 degrees.

We made this yesterday and it was super fast and really good.

Easiest Burritos Ever

Easiest Burritos Ever

from Katie Webb

2-4 chicken breasts (however much you like)
1 can black or kidney beans (whichever you prefer)
Salsa (your choice)
Crock pot
Tortilla shells

Put frozen chicken, beans and just enough salsa to cover chicken in the crock pot. Cook on low for 6 hours. Take chicken out and shred with a fork or however you shred your chicken. Put it back in the crock pot until you're ready to eat. Put it in tortilla shells and top with whatever toppings you like (sour cream, cheese, guacomole, etc.). This is SO easy and yummy!

Lime Chicken Tacos

Lime Chicken Tacos

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Tempting Shredded Chicken Taquitos

Tempting Shredded Chicken Taquitos

from Picky Palate

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.

2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

Chicken Enchilada Casserole

I got this recipe from my friend Kristi Thompson. It's yummy.

Chicken Enchilada Casserole

2 chicken breasts, cooked and cubed (flavor with chili powder and whatever other spices you like)

Sauce:

2 Tbsp buter or margarine

3 Tbsp chili powder

16 shakes garlic powder

1/3 cup flour

2 1/2 cups water

1 can cream of chicken soup

Fritos

grated cheese

Layer fritos, chicken, sauce, and grated cheese in a small casserole dish. Make more layers until all chicken and sauce aer used. Top with a layer of fritos and cheese.

Bake at 350 for 1/2 hour.

*Add green chilies, onions, or olives for more taste. Top with sour cream if desired.

Easy Salsa

I got this recipe from my friend Nikki. It is super easy and super yummy.

Salsa Recipe
2 cans diced tomatoes
1/2 onion, chopped
2 jalapenos, chopped ( I seeded mine)
1 bunch cilantro (or less if you like less of a cilantro taste)
1 clove garlic, minced (I just threw mine in my chopper)
Mix together and walla!

Cafe Rio Chicken and Pork Salad

The next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.

Chile Verde

This is my mom's recipe and she doesn't have measurements...she just dumps it in and makes it to taste how she likes it. I made it today and halved the recipe and used the following measurements (2 pork chops cubed, 4 small cans green chiles, 1 T chicken bullion, 1 bay leaf, 1/2 bunch cilantro, 1 can diced tomatoes and then I chopped up a fresh tomato and added it to it, 1 onion)

Chile Verde

Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover

Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.

Serve with rice, warm tortillas, cheese, refried beans. It's yummy!