Chicken Enchiladas

These enchiladas are super easy and super delicious. I got the recipe from a living, breathing Mexican! My future sister-in-law taught me the most brilliant trick when making enchiladas. Don't roll; layer. Duh! How easy is that!

Ingredients:

1 package of soft corn tortillas - trust me, you want the authentic ones

cooked chicken

cheese

1 can cream of chicken soup

1 large can green chili enchilada sauce

Directions:

Spray glass baking dish with cooking spray. Mix together cream of chicken soup and enchilada sauce. Dip tortillas in soup mix (you'll want to soak up a lot of sauce) and layer in dish. Sprinkle cooked chicken, then cheese. Repeat layers ending with tortillas, then sprinkle with lots of cheese. Bake at 350 for 30 minutes. Seriously. So delicious.

Black Bean Enchiladas

Don't judge until you've eaten them. My entire family devours these! Very good for you when you're trying to watch the calories!

1 or 2 cans black beans
several cloves of pressed garlic
onions diced in the amount of your choice
1 bunch of cilantro finely chopped
chili powder (lots)
cumin (little)
salt and pepper to taste
2 cans tomato sauce
tortillas
cheese

saute garlic and onions in olive oil. Add 1 can of tomato sauce, seasonings, and cilantro. Simmer til all the flavors are nicely mixed. Then add beans and heat through. Spread some tomato sauce in a baking dish, put filling in the tortillas, roll and put in baking dish. Cover with remaining tomato sauce and sprinkle with cheese. Bake at 350 til melted and crusty on the sides.

Enchilada Soup

This recipe is impressive nutritionally and it tastes soooo good! I might also add that it's very easy because you boil everything in 1 big pot all together! Don't worry about the ingredients. You blend it all together so the kids and even the picky husband have no idea what you put into this thing. Rich swears he doesn't like squash but it's in here and he has no idea :)

2 Qts. water
1/2 butternut squash with outside peeled off
1 Tbsp. chicken bouillon
2-3 chicken breasts
1 can chopped green chili's
1 large onion chopped
5 medium potatoes, washed and cubed
1 sweet red pepper ( don't leave this out)
2 cloves garlic
1 t salt
1 1/2 tsp cumin
2 Tbsp Taco seasoning ( or 1 Tbsp chili powder)
2 cans white beans
1 c. sour cream

Cook everything except beans and sour cream in 1 big pot until veggies are tender.
Pull out the chicken when done and cube or shred
Dump the pot into your blender and blend then dump back into your pot. You could blend your beans to disguise them but I don't I add them after I've blended.
Add chicken, beans and sour cream.
Serve.

Texas Chicken

This recipe is great for food storage. All the items in this recipe can be stored.

1 can chicken ( I use 1 big frozen chicken breast boiled if i don't want to use canned) but really you can put as much chicken in it as you want.

1 regular size can enchilada sauce

1 can green chili's

10 corn tortillas ripped up into small pieces or 3 handfuls of tortilla chips crushed.

1-2 cups shredded chedder cheese.

This recipe is really a winger recipe. I don't put hardly any cheese in mine when I'm trying to be "good". Make it how you want it.

Mix well in a 9 x 13 pan. Bake at 375* until bubbling around edges of pan. You want the corn tortillas, that are on the top, to get a little crispy. Serve with sour cream, olives and salsa if desired. Can eat by itself or you can dip tortilla chips into it as scoops or plop a glop into a warmed flour tortilla and enjoy! We also love to serve this with spanish rice and put a little rice, a little chicken stuff, sour cream and roll it up in a tortilla. Yum and easy!