Wednesday, May 27, 2009

Cheesy Chicken Enchiladas

By Brenda

  • 1 lb. boneless skinless chicken breasts, cut into small pieces
  • 1 envelope taco seasoning (or homemade taco seasoning - recipe below)
  • 1 jar (16 oz.) chunky salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (8 3/4 oz.) whole kernel corn, drained
  • 2 cups (8 oz.) shredded Mexican cheese blend, divided
  • 1 can (15 oz.) mild enchilada sauce, divided
  • 8 to 10 flour tortillas (6" size)
  • 2 tablespoons sliced ripe olives


1. Prepare chicken with taco seasoning as directed below or on package of taco seasoning mix; cool 10 minutes.

2. Stir in salsa, beans, corn and 1 cup cheese.

3. Spread 1/4 cup enchilada sauce on bottom of 13"x9" baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam side down, on top of sauce.

4. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced olives.

5. Bake at 375 degrees for 20 minutes or until cheese is melted and filling is hot.

Yield: 8 servings

Homemade Taco Seasoning


  • 2 tsp minced onion
  • 1 tsp salt (I use less)
  • 1 tsp chili powder
  • 1/2 tsp corn starch
  • 1/2 crushed dried red peppers (optional)
  • 1/2 tsp minced garlic
  • 1/4 tsp oregano
  • 1/2 tsp cumin


1. Add about 1/2 cup of water with seasoning to 1 lb. of cooked meat and simmer.

2. Also depending on the flavor you like you can add more of any one of the ingredients above to add stronger flavors.

Mexican Wedding Cookies

Made by Jen.

  • ½ cup butter or “Smart Balance”, softened (margarine doesn’t work well)
  • 3 Tbsp. sugar
  • 1 cup flour (white or wheat)
  • 3/4 cup chopped pecans (or almonds)
  • 1 tsp. vanilla
  • ½ cup powdered sugar (for rolling)


1. Cream butter with sugar and vanilla. Stir in flour. Fold in nuts. Chill dough. Roll into 1 inch balls.

2. Bake at 325 for 15-20 minutes.

3. Let cool, then roll in powdered sugar.

Carne Asada Burritos

Made by Dacia. Recipe by Matthew.

  • steak
  • salt
  • coriander
  • onion powder
  • guacamole
  • pico de gallo
  • tortillas


1. Heat up frying pan until hot. While the pan is heating up, season the meat with the salt, coriander and onion powder on both sides. Once pan is hot, sear the steak meat on both sides. Remove meat from pan and slice very thin. Return meat to pan and cook until done. Season more if needed.

2. Heat up tortillas. Fill each tortilla with meat, pico de gallo and guacamole. Serve with sour cream & limes.

3. You can make the pico de gallo yourself. The ingredients are cilantro, tomatoes and onions w/ optional jalapeno.

Taco Seven-Layer Dip

Made by Conna.

  • 1 (16 ounce) can refried beans
  • 1 (16 ounce ) guacamole
  • 1 (16 ounce) container sour cream
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 tomatoes, diced
  • 1 (2.25 ounce) can sliced black olives, drained, sliced
  • 1 bunch green onions, chopped
  • 1 (16 ounce) package Cheddar cheese, shredded


1. In a 12x12 inch or larger dish, evenly spread the refried beans (I mixed the taco seasoning in the beans) in a thin layer.

2. Spread the guacamole over the refried beans. Spread sour cream over the guacamole mixture. Sprinkle a layer of cheese over the sour cream layer, followed by the olives and the green onions.

3. Top the dip with tomatoes.


Made by Cambree.
  • 2 large ripe avocados, pitted, peeled, and mashed
  • 2 medium Roma tomatoes, finely chopped
  • 2 jalapeno chilies, seeded and finely chopped (or small can of green chilies)
  • 1/2 cup onion, chopped
  • 1 garlic clove, finely chopped
  • 2 TBSP fresh cilantro, finely chopped
  • 2 TBSP lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper


1. Mix all ingredients together. Serve with tortilla chips.