Salsa Chicken

I found this recipe from here and it was the perfect lazy Sunday meal to make!

Ingredients:


4 boneless, skinless chicken breasts
1 cup salsa
1 cup condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas



Directions:



Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken.
In a bowl, combine soup and salsa. Pour over chicken.

Cook on high for 4 hours. Shred chicken with two forks and stir in sour cream

Serve on tortillas or as desired. (We also used ours as a dip with chips and it was delicious!)

Mexican Style Pulled Pork

Is there anything better than coming home to a dinner already cooked and all you need to do is set the table? I love when meals cook themselves...

I was a little hesitant when we started this recipe {we changed a few things} that it wouldn't be very good but I am not over-exaggerating when I say this is one of the best meals we have ever made. It.is.SO.good!

{And really hot and spicy, so beware.}

Ingredients:

1      boneless pork loin roast, about 2 1/2 pounds

2     cups barbecue sauce

1/2   cup salsa

2      tbs. chili powder

1      tsp. ground cumin

1/2   tsp. garlic powder

1/2   tsp. oregano

1/4   tsp. ground black pepper

1/8   tsp. ground red pepper

1/2   tsp. salt

2      green peppers, cut in strips

2      red and yellow peppers, cut in strips

tortillas

Directions:

Remove excess fat from pork

Mix barbecue sauce, salsa, herbs, peppers and spices; put in crockpot when complete

Place pork in, cover and cook on low heat for 8-10 hours or until meat is very tender

Use two forks to pull into shreds when cooking is complete

Cook Time: 10 hours

Serves: 10 people

Chicken Enchiladas

This is another family favorite!

Ingredients:
2-3 chicken breasts, cooked and chopped
2 cans cream of chicken soup
1 can (4 oz.) chopped green chilies
10 flour tortillas
1/4 onion, chopped
1 cup sour cream
2 cups grated cheddar cheese

Heat soup, onion, chilies, and sour cream in saucepan. Add chicken; heat through.

Fill tortillas with mixture, add some cheese, and roll (like a burrito). Place in 9x13 baking pan. Repeat until all 10 tortillas are filled and rolled. Cover all with remaining soup mixture. Sprinkle all with remaining cheese.

Bake 30 minutes at 350 degrees or until bubbly and cheese is melted.

Serves:4-6
(I often make half of the recipe when serving 2-4 people)

Taco Casserole

Another yummy one from Taste of Home! I can vouch that even my husband, who is not a fan of mexican food, loved this one. He went back for seconds!


2 pounds of ground beef
1/2 cup of chopped onion
2 envelopes of taco seasoning
1 cup of water
2 cups of crushed tortilla chips
2 cans (16 ounces) of refried beans
2 cups (8 ounces) of shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream, and salsa.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir until thickened, about 3 minutes.

Place broken tortilla chips in a greased 9 x 13 pan. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and sprinkle with cheese.

Bake, uncovered, at 375-degrees for 15-20 minutes, or until heated through.

Top with lettuce, tomatoes, and olives, serve with sour cream and salsa. Serves 8.

Fajita Marinade

1/2 Cup Soy Sauce
3/4 Cup Worcestershire Sauce
2 Tbsp. salad oil
2 Tbsp. Liquid smoke
1 1/2 Tbsp. Sugar
1 Tbsp. Lemon Juice
1/8 Tsp. Garlic Powder
3-6 Oz. Beer

Mix all ingrediants and marinate fajita steak or chicken overnight.

Cheese Enchiladas

A recipe passed on from our dad's side of the family:

2 Cloves Garlic Minced
1/2 Onion, chopped (I prefer without the onions of course)
2 tbsp. Oil
2 Tbsp. Flour
2 Cups Chicken Broth
1 4 oz. Can Chopped Canned Green Chilies
2 Cups Drained, Canned Tomatoes (1 lb. Can)
12 Corn Tortillas
4 Cups (1 lb) Grated Monterey Jack Cheese

Saute onion and garlic in hot oil until soft.
Stir in flour and cook for 1 minute
Add chicken broth and cook until thickened.
Add chilies and tomatoes and simmer for 10 minutes.
Cool Slightly
Puree sauce in blender or food processor
Dip each corn tortilla in sauce; place a large spoonful of cheese and a spoonful of sauce in each tortilla, and roll up
Please filled, rolled tortillas in ungreased 9x13 pan
Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.

Serves 6