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Archive for the ‘mexican’ Category

This soup is absolutely de-lish!  I can’t remember where I saw it first, but I changed it up a bit, so I suppose it’s not important.  It was quick, easy, and sooooo good.  Perfect for a cold fall day!

Combine the following in a large saucepan:

  • 2 cans cream of chicken soup
  • 1 can enchilada sauce
  • 2 cups milk
  • 1 can rotel
  • 1 can chunked chicken breast, drained
  • 1-2 cups shredded cheddar cheese

Heat over medium heat until heated through.  Serve with crushed tortilla chips (or if you have tortilla strips, even better!).

The rotel will make it a little spicy, so if you’re not down with a spicy dish (my kids don’t do spicy), omit, or add some sour cream after serving.


*

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1/2 pound ground turkey

1 cup chopped onion

1 3/4 tsp ground cumin

1 1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 can refried beans

2 cans whole green chiles, drained & cut lengthwise into quarters

1 cup shredded colby-jack cheese, divided

1 cup frozen corn, thawed & drained

1/3 cup all-purpose flour

1/4 tsp salt

1 1/3 cups milk

1/8 tsp hot sauce

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

red onion slices & chopped cilantro (for garnish)

1.  Preheat oven to 350.

2.  Cook turkey and onion in nonstick skillet over medium-high heat until browned, stirring to crumble.  Remove from heat; add cumin and next 5 ingredients (cumin through beans).  Stir well, set aside.

3.  Arrange half of green chiles in an 11×7″ baking dish; top with 1/2 cups cheese.  Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4″ border around edge of dish.  Top with corn.  Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4.  Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended.  Pour over casserole.

5.  Bake at 350 for 1 hour 5 minutes, or until set.  Let stand 5 minutes.  Garnish with onion slices and cilantro.

Yield: 6 servings

*Note:  Two (4.5 oz) cans of chopped green chiles can be substituted for whole chiles.

.

from cooking light

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3 cooked boneless, skinless chicken breasts, shredded

1/2 onion, diced

10 oz can red enchilada sauce

10.5 oz can cream of chicken soup

1 can Rotel

tortillas

shredded cheddar cheese

crushed tortilla chips (regular or lime-salted)


*Saute onions in pan with olive oil.  Add enchilada sauce and soup, whisk a little so it’s smooth.  Add Rotel, stir.  Warm over low heat.  Add shredded chicken to pan, stir.

*Spray 9×13 baking dish with pam.  Rip up smallish pieces of tortilla and cover bottom of baking dish.  Add layer of chicken mixture.  Then more tortilla pieces.  And another layer of chicken mixture.

*Sprinkle with shredded cheese and crushed tortilla chips.

*Cover and bake at 350 for 15 minutes.  Remove foil and bake until cheese is bubbly (sometimes I broil).

adapted from livinglocurto

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