Chicken & Black Bean Enchilada Casserole

This is a great recipe I found on Pinterest.  It's borrowed from this blog.

Chicken & Black Bean Enchilada Casserole

2 cups diced or shredded chicken (I use a rotisserie chicken)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 4.5oz can diced green chili peppers, drained
1 10oz can red enchilada sauce
8 6-inch tortillas
2 cups shredded Mexican blend cheese
1 8oz container sour cream

Preheat oven to 375.  Heat a large skillet over medium heat, and spray with cooking spray.  Saute chicken with cumin and coriander until chicken is cooked through.  Transfer to a medium bowl.  Stir in the cilantro, black beans, and green chili peppers.

Spread half of th eenchilada sauce over the bottom of an 11x7 inch baking dish that has been prepped with cooking spray.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and springkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas.  Top with the remaining chicken mixture.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove th ecover, and sprinkle the remaining cheese over the top and dot with sour cream.  Continue cooking, uncovered, for an additional 10 minutes (until cheese melts).

Let stand 10 minutes before serving.

*I topped the casserole with diced tomatoes, avocado, and the rest of the cilantro.

Lime Chicken Tacos

This recipe is from Taste of Home via Pinterest. It's great because it only uses a few ingredients (pantry staples) and cooks in the crock-pot.  The chicken was very tender and moist.  It was not very limey, but not a disappointment.

Lime Chicken Tacos

1 1/2 pounds boneless skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 cup corn
1 cup chunky salsa

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

***I did not add the corn.  We also had guacamole and black olives with our tacos!

Easy Chicken and Cheese Enchiladas

This was a great find in a magazine! I've made them twice and Chris always wants leftovers for lunch! Which, to be fair- the recipe only makes 6 enchiladas so you may need to double it to feed your crew. I've used both rotisserie chicken and left over grilled chicken- both worked well. These are great topped with tomatoes and avocados! {But, what isn't?!}


Easy Chicken and Cheese Enchiladas
from Campbell's Kitchen

1 can (10 3/4 ounce) cream of chicken soup
1/2 c sour cream
1 c salsa
2 tsp chili powder (I'm out of this so I replaced with cumin)
2 c chopped cooked chicken
1/2 c shredded Monterey Jack cheese (or whatever you have!)
6 flour tortillas

Heat oven to 350. Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Serve with your favorite toppings.

Tex-Mex Salisbury Steak

1 pound ground round
1/2 pound hot or mild ground pork sausage
1 small onion, chopped
1 large egg
1/2 cup fine, dry breadcrumbs
1/4 cup mild salsa
2 Tablespoons taco seasoning mix
2 Tablespoons chopped fresh cilantro, divided
1 (2.64 ounce) pkg country-style gravy mix
1 (14.5 ounce) can beef broth
1 (10 ounce) can diced tomatoes with green chiles, undrained

Combine first 7 ingredients and 1 Tablespoon cilantro. Shape mixture into 6 (1/3-inch thick) patties.
Heat a lightly greased large nonstick skillet over med-high heat. Add patties; reduce heat to low, cover, and cook 8 to 10 min per side or until center is no longer pink. Remove from skillet. Wipe pan clean.
Whisk together gravy mix, broth, tomatoes with chiles, and remaining cilantro. Cook over med heat 1 min or until thickened. Return patties to skillet, and cook until thoroughly heated.

Mexican Cornbread

This is a family staple!

Mexican Cornbread

1 cup yellow cornmeal (regular)
3/4 teaspoon salt
2 eggs
1 can cream style corn
1/2 pound shredded cheddar cheese
1 bell pepper, chopped (optional)
1 cup milk
1/4 cup oil
1/2 teaspoon baking soda
1/2 pound ground beef (I usually double this)
1 large onion, chopped
jalapenos (or green chilis)

Preheat oven to 350.
Grease a large iron skillet with a little oil and place in oven to heat.
Brown beef and onion. Drain.
Mix cornmeal, milk, salt, oil, soda, corn, and eggs.
Pour half of batter in skillet.
Add meat, onion, peppers, and cheese.
Top with rest of cornmeal mixture.
Bake for 45 minutes or until brown.