Friday, April 10, 2009

Chicken Enchilada casserole
3 cups shredded, cooked chicken
1 package taco seasoning
2 cups salsa Verde
9 fajita size flour tortillas
1 can re fired beans, warmed in micro
8 oz sour cream
3 cups shredded cheese

I put 3 chicken breast in crock pot with 1/4 cup salsa, a can of mexi tomatoes, and a small can of green chilies and let cook on high a few hours until chicken was done. ( I didn't have salsa I improvised).
Then I put two tortillas (I only had large ones...) in the pan and put have the chicken mix on top (I shredded chicken and put it back in crock and mixed it all together). The I covered with two more tortillas. Then I mixed beans and cottage cheese (Yup you guessed it... no sour cream...) together and then spread that on top of the tortillas, then add about a cup of cheese. Then two more tortilla's then the rest of the chicken mix on top and then another cup of cheese (If your keeping track ... that's only 2 cups of cheese... I didn't have 3). Then bake at 350 for 25 min., until bubbly.

This was really good and very easy. I will make it again... but I will try to use more of the original ingredients... but my throw together one was yummy too!

P.S. Original Recipe is in Mays Family Circle page 206 (this issue has TONS of meals in it and we will be trying more)
Original Recipe
Chicken enchilada Casserole
3 cups shredded, cooked chicken
1 packet taco seasoning
2 cups salsa verde
9 fajita size flour tortillas
1 can re fried beans, warmed in microwave
8 oz sour cream
3 cups shredded cheddar cheese

1- Heat oven to 350. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 min.

2- Coat 13x9x2 inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

3- Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 for 25 to 28 minutes, until bubbly.

Wednesday, April 1, 2009

Black Bean and Veggie Wraparitos
Serves 6

6 whole wheat tortillas
1 medium onion, thinly sliced
2 cups mushrooms, sliced
1 16 oz can black beans, rinsed and drained
4 cups fresh spinach, chopped
1/2 cup cheddar cheese, shredded
Salsa (your favorite kind)

Heat tortillas and keep warm.
Using a little cooking spray, spray a skillet and saute the onion and mushrooms until tender. Add beans and heat through. Add spinach and remove from heat.
Divide mixture evenly among the tortillas and sprinkle with cheese. Fold up like a burrito and serve with salsa.

**Recipe from a yahoo group**
Beef Stroganoff
1 Lb. trimmed beef tenderloin
6 oz. sliced mushrooms (or 2 c. fresh)
1/2 c. chopped onion
1 can beef broth
1 c. sour cream
2 1/2 tbsp flour

Put everything but sour cream and flour in crock insert. Cook on low until beef is done and shreds apart. When ready to serve mix flour into sour cream and mix in insert until moisture thickens (sauce should be thin but not liquid). Season to taste. Serve over rice or noodles. Makes 4 very large servings.


(original recipe from I played with this one a bit :)
Taco Soup
1 pound ground meat (I used hamburger)
1 can red beans, kidney beans, black beans
1 can mexican tomatoes
2 can low sodium v-8 juice
1 onion
16 oz of corn (frozen or canned)
1 tsp garlic powder, chili powder, cumin, parsley
Tortilla chips
Sour cream
Cheddar cheese

Cook meat mix in spices with cooking meat. Put everything in the insert and cook until hot.
To serve: put chips around out side of bowl, pour soup in center, top with sour cream and cheese (unless your like me then leave the last two off ;)
A good fast meal for getting to church on time! :)