Recipes

MEXICAN

¡Ay, Caramba! Chicken Enchiladas
from the kitchen of Karla Hickman
INGREDIENTS
¼ cup butter
¼ cup flour
1 pkg Tastefully Simple ¡Ay, Caramba! Cheese Ball Mix
14 oz can chicken broth
½ cup water
1 cup sour cream
2 -3 cups cooked cubed chicken breast
2 cups shredded cheddar cheese, divided
10 (6 in) tortillas
METHOD
Melt butter in a large saucepan, stir in flour; cook 1 minute. Add ¡Ay, Caramba! Cheese Ball Mix, broth and water. Cook over medium heat until thick; stiring frequently. Remove from hear; stir in sour cream. Combine Chicken, 1 cup sour cream sauce and 1 cup cheddar cheese in a medium bowl. Spoon chicken mixture into tortillas. Roll tortillas around filling; place in a shallow greased baking dish with seam side down. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Cover; bake at 350 ° for 25 minutes. Makes 4 -6 servings.

Mexican Chicken
from the kitchen of Karla Hickman
INGREDIENTS
4 - 6 boneless, skinless chicken breasts - cooked & diced
1 medium onion - separate circles
½ lb velvetta
1 lb cheddar cheese
1 bag tortilla chips
1 can of Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Rotel tomatoes
METHOD
In baking dish, layer in this order...chicken, onion rings, velvetta, cheese, crushed chips. Mix soups and rotel tomatoes; pour on top of chips. Bake at 325 ° for 25 minutes.

Taco Soup
from the kitchen of Karla Hickman
INGREDIENTS
1 pkg Hidden Valley Ranch
2 pkgs taco seasoning
2 lbs ground beef
1 can kidney beans
1 can chili beans
1 can black beans
1 can Rotel tomatoes
1 can Mexican Stewed tomatoes
1 can white corn
METHOD

Brown ground beef with onion. Mix all ingredients with meat in a large pan. Simmer on low for about 1 hour. Serve with tortilla chips, cheese and sour cream.

Burrito Bake
from the kitchen of Lindsay Delk
4-6 servings
INGREDIENTS
1 lb. lean ground beef
1 ¼ oz. pkg. taco seasoning mix
3/4 c. water
12 flour tortillas
16 oz. can refried beans
1 c. Mexican style shredded cheddar jack cheese
METHOD Preheat oven to 350. Brown meat; drain. Add seasoning mix and water. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Place 4 tortillas on bottom of greased 9" pie plate. cover with half each of refried beans, meat, and cheese. Repeat layers once. Top with remaining 4 tortilas. Bake 30 minutes or until heated through and cheese is melted. Cut into wedges to serve. Top with lettuce, diced tomatoes, salsa, or sour cream, as desired.

Chicken Quesadillas
from the kitchen of Lindsay Delk
8 quesadillas
INGREDIENTS
1 can cream of chicken soup
1 ½ c. chopped cooked chicken
1 c. shedded cheddar
8 flour tortillas
METHOD
Combine soup, chicken, and ½c. cheddar. Top half of each tortilla with ¼ c. soup mixture, spreading to within ½" of edge. Moisten edge with water; fold over, pressing to seal. Bake at 400 for 8 minutes or until hot. Sprinkle with ½ c. cheddar, and serve with salsa and sour cream.

Slow Cooker Southwestern Beef Wraps
from the kitchen of Lindsay Delk
10 wraps
INGREDIENTS
1 med. onion, cut into wedges
1 boneless beef chuck roast (2 1/2 lbs), well-trimmed and cut into 6 pieces
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
3/4 tsp. salt
1 green pepper, cut into 1/2" pieces
1 can Rotel, undrained
10 flour tortillas
METHOD
Place onion in a 3 1/2 to 4-qt. Crockpot. Place pieces of beef over onion wedges. In a small bowl, combine chili powder, cumin, garlic powder, and salt. Sprinkle half over beef. Turn beef over and sprinkle with remaining seasoning mixture. Top with green pepper then pour Rotel over all. Cover and cook on high for 5 hours or low for 8 hours. Remove meat from cooker and shred. Drain liquid from remaining vegetable mixture. Return meat and vegetables to cooker. To serve, use a slotted spoon to fill tortillas with beef mixture. Top with sour cream, salsa, and cheese, if desired.

Tex-Mex Ravioli/Tortellini Casserole
from the kitchen of Lindsay Delk
6-8 servings
INGREDIENTS
16 oz. jar mild salsa
10 3/4 oz. can tomato puree or sauce
1/2 tsp. ground cumin
28 oz. bag frozen cheese ravioli or tortellini, unthawed
2 (19 oz) cans black beans, rinsed and drained
1 bunch green onions, thinly sliced
2 c. (8 oz) shredded sharp Cheddar cheese
1 c. (4 oz) shredded Monterey Jack cheese
METHOD
Combine first 3 ingredients. Pour 1/2 c. sauce mixture on the bottom of a lightly greased 3 qt. oval baking dish. Top evenly with frozen pasta. Layer with black beans, green onions, and remaining sauce mixture; top evenly with cheeses. Bake, covered with aluminum foil, at 350 for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.

Trim Bean Enchiladas
from the kitchen of Lindsay Delk
4 servings
INGREDIENTS
16 oz fat free refried beans
1 c. shredded cheddar
10 oz mild enchilada sauce
4 flour tortillas
METHOD
Combine beans and half the cheese. Pour half the enchilada sauce in an 8"x8" pan. Spread mixture in tortillas and roll up. Place seam side down in pan, and top with remaining sauce and cheese. Bake at 350 for 20 minutes or until heated through and cheese is bubbly. Top with sour cream, salsa, and chopped green onion.

Mexican Pot Roast

from the kitchen of Karla Hickman
INGREDIENTS
1 pot roast
1 pkg Taco Seasoning
1 can Rotel tomatoes
1 can green chilis
¼ cup water
1 beef boullion cube
METHOD
Place roast in crock pot. Mix all other ingredients together and pour over roast. Cook on low for 8 hours.

Chicken Enchilada Casserole
from the kitchen of Karla Hickman
INGREDIENTS
4 cups cooked chicken breast, shredded
1 bag plain tortilla chips
2 cans cream of chicken soup
1 1/2 cups sour cream
1 can chopped green chilies
1/2 tsp garlic salt
3 green onions
2 cups shredded cheese
METHOD
Layer tortilla chip and chicken in a 9 x 13 pan. Mix soup, sour cream, onion, green chilies and garlic salt. Pour on top of chips and chicken. Top with cheese. Bake for 30 minutes at 350 °.

Mexican Casserole
from the kitchen of Karla Hickman
INGREDIENTS
1 1/2 lbs ground beef
1 lb velvetta cheese
1 pkg yellow rice
1 can Rotel tomatoes
1 small onion, chopped
1 cup water
1 package taco seasoning
1 bag tortilla chips
METHOD
Cook yellow rice according to directions on package. Brown ground beef with chopped onion. Add remaining ingredients and cook in 9 x 13 baking dish at 350 ° for 30 minutes. Crumble chips on top and cook for 5 more minutes.

Salsa
from the kitchen of Lynette Whitlock
INGREDIENTS
14.5 oz. can diced tomatoes
1 TBS sliced jalapeños (or to taste)
1 TBS white vinegar
1 tsp salt
1/4 tsp cumin
1/4 cup sliced onion
fresh cilantro
METHOD
Drain most of juice from tomatoes then combine 1st five ingredients in food processor (I use mini food-chopper). Process until nearly pureed. Pour into bowl. Put onion and desired amount of cilantro into food processor and process into small bits. Add to tomato mixture and stir well.

Southwestern Cornbread Salad
from the kitchen of Lynette Whitlock
INGREDIENTS
1 (6 oz.) package of cornbread mix
1 (1 oz.) envelope ranch-style buttermilk salad dressing mix
1 head of romaine lettuce (shredded) or bag salad to save time
2 large tomatoes, chopped
1 (15 oz.) can black beans, drained
1 (15 1/4 oz.) can whole kernel corn with red and green peppers, drained
1 (8 oz.) package shredded Mexican four cheese blend
6 oz. bacon slices, cooked and crumbled
5 green onions, chopped
16 oz. sour cream
METHOD
Prepare cornbread according to package directions, cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients. Spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Yield: 10-12 servings.

Chicken Enchiladas
from the kitchen of Lynette Whitlock
INGREDIENTS
1 can cream of chicken soup
1/2 cup sour cream
1 medium onion, chopped
2 cups cooked chicken, chopped
1 4oz. can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese
METHOD
In a small bowl mix soup and sour cream. In medium saucepan, over medium heat, heat butter and cook onion until tender. Add chicken, chilies, and 2 TBS. Of the soup mixture. Spread ½ cup soup mixture in a 2 quart shallow baking dish. Along one side of each tortilla, spread about ½ cup chicken mixture; roll up around filling and place seam side down in baking dish. Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350° for 20-25 minutes or until hot.

Sin-Free Sangria
from the kitchen of Lynette Whitlock
INGREDIENTS
1 (12 oz.) can frozen white grape juice concentrate
1 (12 oz.) can frozen apple juice concentrate
1 (12 oz.) can frozen cranberry juice concentrate
1 (12 oz.) can frozen limeade concentrate
2 (2-liter) bottles lemon-lime carbonated beverage
Garnish: lemon or lime slices
METHOD
Combine first 4 ingredients in a 6-quart punch bowl; beat with a wire whisk until smooth. Add lemon lime, beverage, stirring well. Garnish if desired. Yield: 23 cups.

Chicken Dip
from the kitchen of Emily Waller
INGREDIENTS
3 big cans chicken, drained
1 pint sour cream
2 cans cream of chicken soup
2 cans black beans, drained
1 8oz bag shredded cheddar cheese
1 pack taco seasoning
METHOD
Brown chicken in skillet, drain water. Add all ingredients, top w/cheese. Bake @ 350 about 30 minutes til bubbling. Serve w/tortilla chips.

Mexican Yum Yum Dip
from the kitchen of Emily Waller
INGREDIENTS
4 oz shredded cheddar cheese
4 oz shredded monterey jack cheese
1 small can chopped black olives
1 tomato, chopped
1 small bottle Italian Dressing
4 green onions, chopped
METHOD
Mix all ingredients except cheese. Add cheese before serving. Serve w/ tortilla chips.

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