Fiesta Brunch Casserole

8 slices bread (white is boring, use potato or corn flour bread), cubed ½ cup butter melted shredded cheddar cheese (about 4 cups) 1 4 oz. can green chiles 8 slices ham or Canadian bacon, diced 6 eggs 1 ½ cups milk ½ cup half & half salt, pepper, dry mustard, cayenne pepper, garlic powder Cube bread, put in casserole dish, pour melted butter over it. Put meat, cheese and green chilis on top. Mix remaining ingredients and pour over top. Let sit over night. Take out of refrigerator as soon as you get up. Bake at 325o for 45 minutes (or longer). Let sit 15 minutes before serving. by: Smiley1965

Sour Cream Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. 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.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Enchilada Casserole

Brown in skillet:
2 lbs ground meat
l lg. onion

Mix in large mixing bowl:
1 large can evaporated milk
1 can enchilada sauce
l can cream of mushroom soup
1 can cream of chicken soup
1 sm can green chili peppers, chopped
1 lb. velveta cheese cut into cubes
Add meat

2 pkgs tortillas cut into 1/4 pieces

Layer tortillas and meat mixture in casserole dish. Bake 30 to 45 mins at 350

by: NancyK

Green Chile Chicken Enchiladas

2 Cups chopped or shredded chicken
1 medium onion chopped
2 tomatoes chopped
2 cups grated jalapeno jack cheese
16 oz. green Chile enchilada sauce
12 corn tortillas

Heat oven to 400 degrees. Spray a 9x13 inch baking dish with no-stick cooking spray. Combine chicken,onion,tomatoes,cheese,and 1/2 of the enchilada sauce, reserving the remaining for later use. Place tortillas in a plastic bag and heat on high power in the microwave oven for 1 minute 15 seconds or until soft and pliable (trust me on this). Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the enchiladas with the seam side down. Spray the enchiladas withe non-stick cooking spray to keep moist during cooking. Stir in other half of enchilada sauce to remaining chicken mixture and pour down center of enchiladas. Bake uncovered for. 20 minutes or until cheese is bubbly .

NOTE: use 1/2 of a rotisserie chicken. This makes about 2 cups shredder chicken. Also, the enchilada sauce brand is Hatch. I don't know what brand of green enchilada sauce is available to you. I used Roma tomatoes (seeded), about 3

by: Irene69

Chicken Enchiladas

Cooked chicken, shredded - I buy boneless chicken breasts, cut them into chunks and boil them in my home made stock.
Save the stock, freeze it and use it again and again.
Onion, chopped into small pieces
Mexican 4 cheese mix, grated
Chopped green Chile - not tomatillas
Corn tortillas
Pan of hot oil; quickly, using tongs, put a tortilla into the oil and flip it over quickly, drain on kitchen towel. Repeat with all tortillas.
Now, you can either layer the ingredients in baking dish like lasagna, or put a little of each ingredient on an individual tortilla and roll the tortilla up and then place it in the baking dish "loose" edge down. If you use this last method, you'll need to pack them together closely to help stop them unrolling.
Sprinkle any left over ingredients on top.
Finish of by pouring enchilada sauce over the top - we like to use 1 can of green and 1 of red. Smother with grated cheese and bake at 350 for about 50 minutes.
Serve with with a dollop of crema Mexicana or sour cream on each portion.

by: Erica en Nuevo Mexico

Taco Soup

2 lb. hamburger (browned)
1 med onion (chopped)
1 pkg. taco seasoning
1 qt. pizza sauce
1 qt. water
10 oz. can chili beans

Brown hamburger and onion. Add remaining ingredients into crock pot. Let simmer for 1-2 hours. Serve with taco chips, cheddar cheese and sour cream.

by: ~Barb~

Mexican-Style Chicken Kiev

8 boneless skinless chicken breast halves
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional

Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).

In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.

Cheesy Baked Salsa Chicken

4 boneless skinless chicken breasts
2 Tbs. canola oil
2 large onions, thinly sliced
3/4 cup thick and chunky salsa of your choice
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded jack cheese
(Reserve 1/2 cup cheeses to garnish)
Optional garnishes:
diced jalapenos, green chile's, and sliced black olives on top before baking.

Heat oven to 350. Season chicken with salt and pepper and pepper and
lightly brown in oil. Set aside. Saute onion just until soft. Mix
cheeses, sour cream and salsa together. Spray a 9x13 baking pan with
Pam and arrange chicken breasts, then top with onions. Pour sour cream
mixture over and top with remaining cheese. Bake uncovered for 30
minutes.

Santa Fe Soup

1 lb hamburger
1 medium onion chopped
1 can beef broth
3 cans beans any variety or mixed
1 can corn
1 can regular Rotel diced tomatoes w/Chile's
1 can tomatoes any seasoning
1 packet Hidden Valley Ranch dry dressing mix
½ packet taco seasoning

1.Brown hamburger with chopped onion.

2.Mix all beans and vegetables undrained and broth into hamburger and onion mixture and cook until boiling.

3.Mix ranch dressing and taco seasoning packet in soup mixture and simmer for about 10-15 minutes

by: Christine

Green Chili Enchiladas

1 pkg corn torillas
1lb hamburger
1 4 oz can green chilies
1 can cream of mushroom soup
grated yellow cheese
green onions
garlic salt
milk

Brown hamburger and season with green onions, garlic salt, and pepper. In blender mix together soup, green chilies and can of milk. Heat sauce til simmering and put tortillas in sauce one at a time till soft. Place in greased 9x13 pan and put hamburger and cheese inside tortilla and roll up placing seam side down. When all tortillas are prepared pour remaining sauce over and sprinkle with cheese. Bake at 375 for 10 to 15 min.

by: Lynette

Mexican Turkey (or Chicken)

---------------------------
1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder

Line an 8" square baking dish with some of the tortillas (4 or 5). In a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of tortillas. Cut several tortillas into fourths and push them down into the mix. Top with more cheese. Bake for 30 mins at 350º.

*Rotel is the name brand of tomatoes and green chilies.

by: Stephanie

Taco Salad

1 head of lettuce, shredded
1 large package shredded cheddar
2 diced tomatoes
1 medium onion, chopped
1 can chili beans
1 bottle Catalina salad dressing
Doritos, crumbled

Mix everything in large bowl and serve!

Mexican Lasagna

• 1 tsp olive oil
• 1 1/2 lbs ground turkey or Beef
• 1 bunch green onions, chopped
• 1 package taco seasoning mix, 1.25 oz
• 2 cups water
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (4 oz.) diced green chilies, undrained
• 1 container (15 oz.) ricotta cheese
• 2 eggs
• 9 Mission Soft Taco Size Flour Tortillas
• 1 container (8 oz.) sour cream
• 1/4 cup fresh salsa
• Juice of one lime
• 1 cup mozzarella cheese

Directions

1. Preheat oven to 400 degrees F. Heat olive oil in a pan. Cook
turkey over medium high heat until evenly brown. Stir in green
onions, taco seasoning mix, water, diced tomatoes with juice, and
green chilies with juice. Reduce heat and simmer.