Chicken Enchiladas

Silvia deleted my favorite Enchilada recipe... this is me trying to make it back up:

Enchilada Sauce Can
Green Chilies
1 cup sour cream
2 breasts of chicken, shredded (1 can of Costco chicken)
1 pack of corn tortillas
1 bag of cheese

pour 1/2 enchilada sauce in bottom of a 9x13.
mix Chicken, Sour Cream, green chilies, and half the cheese in a big bowl.
separate the mixtures into 12-14 corn tortillas and roll them up.
place the tortilla rolls in the 9x13.
cover in the rest of the enchilada sauce and cheese.

bake at 350 for 30 min covered in foil. 5-10 more min w/o the foil.


hope this is right.....

Award Winning Chili

8 lbs hamburger
4 large onions
5 packs Lawry's chili seasoning
2 tbsp ground pepper
2 (28 oz) cans diced tomatoes
5 (28 oz) cans Contadina crushed tomatoes w Italian herbs
7 large (or 14 regular) cans kidney beans, undrained
2 (15 oz) cans pinto beans, undrained

Brown hamburger w chopped onions.
Drain well.
Add all seasonings to meat mixture, stirring well, cover and set aside.
In roaster over or large pot, combine all beans and tomatoes. Add meat mixture and stir well.
Simmer 2-3 hours on low. (If simmer for less time chili will not be as thick).
Serve with grated cheese, chopped green onions, and sour cream.
Freezes well.

Crispy Black Bean Tacos

Crispy Black Bean Feta Tacos
with Light and Fresh Slaw

from smittenkitchen.com

I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.


Serves 3

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
6-8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt.
*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute.
*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Three-Cheese Baked Pasta

I served it with salad and green beans. It can be prepared up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

Ingredients

1 (16-oz.) package ziti pasta (I used penne pasta)
2 (10-oz.) containers Alfredo sauce
1 (8-oz.) container sour cream
1 (15-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

Preparation

1. Cook pasta according to package directions; drain and return to pot.

2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

4. Bake at 350° for 30 minutes or until bubbly.

Makes 8 to 10 servings

Pork Tacos

SHREDDED PORK TACOS

2 pounds boneless pork roast
1 cup salsa
1 can (4 oz.) chopped green chilies
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

1-Place all ingredients in slow cooker.

2-Cover; cook on LOW 8 hours, or until meat is tender. To serve, use 2 forks to shred pork.

Serving Suggestions: Serve with tortillas, grated cheese, lettuce, green onions, tomatoes, taco sauce or salsa, sour cream, or pico de gallo instead of tomatoes and green onions.

*This is Stephen and Grey's favorite meal!

-If you live in TX you can get the Spanish rice from HEB, microwave it in the bag for 4 minutes and it is done to serve with tacos.

-I buy pork roasts at Costco, they come individually wrapped, 3 to a package.

Cheese Chili Mac

Cheese Chili Mac

From the kitchen of Silvia and Weight Watchers

cooking spray
1 lb. extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Points 6

Servings 8

Chicken and Broccoli Casserole

My collection of recipes can only start with this one. It is what made my kids believe I can cook!

Ingredients
2 (10 oz.) pkg. frozen broccoli

2 cups cooked chicken breast, chopped

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1 tsp. curry powder

½ cup shredded sharp cheese

½ cup breadcrumbs

1 Tbsp. butter, melted

Place cooked and drained broccoli on the bottom of 9x13 inch pan. Add bite-size chicken pieces. Mix together soup, mayonnaise, lemon juice and curry. Pour over chicken. Spread cheese on top. Top with bread crumbs mixed with butter. Bake at 350 for 30 minutes.

I like to serve this on top of rice witha a Greek salad and garlic bread.